Grilling a Salad?
Today, I headed down to the City Farmer’s Market in hopes of finding some lettuce. While there wasn’t any lettuce, I didn’t leave empty handed. I picked up some local raspberries, squash and the cutest little miniature eggplants that were about the size of a roma tomato. Despite the lack of lettuce, I decided I was going to have a salad one way or another tonight.
Going Local Again: Rhaya’s Day 4
For breakfast, I had the last of the frittata and some fruit. Lunch was corn on the cob, fresh raspberries and some cottage cheese.
For dinner, I decide to grill a popular “salad” that is typically served cold. I first saw the idea to grill a caprese salad in the August Issue of Domino Magazine. (See the recipe and photo here.) Unfortunately, Trader’s Point Creamery didn’t have any mozzarella made when I stopped by on Sunday, so I made mine with goat cheese, and my husband (the official taste-tester) used fresh - albeit not local - mozzarella. We followed the grilling instructions as they were given in the magazine, and the end result was a warm delicious success. My husband tasted both and his final verdict is that while the mozzarella tasted more traditional, he preferred the goat cheese.
Along side our salad, I baked some veggies in the oven, including potatoes, corn, red peppers, green peppers, broccoli, onions and green beans. I am looking forward to the leftovers already!
I’ll have to try grilling a caprese salad. It looks delicious!
Comment by kliz03 — September 15, 2008