I have a green singing Finch named Bandit because he has a little mask on. He sings prettier than any canary and loves his greens. In his salad bowl I place lettuce, kale, broccoli, Brussels sprouts, and cabbage all of which he loves. He knows what’s good for him and so do I. I often make myself a huge raw chopped vegetable salad bowl including the same foods as Bandit eats plus some more goodies like onions and anchovies—either the more pricey mild white kind or the normal stronger tasting variety. The anchovies, onions and this really yummy vinaigrette dressing I don’t give to Bandit, however, I sure do enjoy them for myself.
(Makes about 1 ½ Cups)
In a blender put the following and blend at high for about 20 seconds:
¼ C. Red Wine Vinegar
¼ C. Balsamic Vinegar
¼ C. Lemmon Juice
1 C. Olive Oil
¼ Tsp. Pepper
1 Tsp. Dry Mustard
6 Stuffed Olives (I use my martini green olives with pimentos)
1 Tblsp. Drained Capers
2 Green Onions coarsely cut or 2 Tblsp. Chopped Regular Onion
¼ C. Either/Or Combo of Chopped Parsley and Cilantro
2 Cloves of Garlic (either put in blender with the above or chop fine and put in dressing after blended)
Pour into a jar, cover, and store in refrigerator. To un-gel from refrigeration, place bottle in a cup of warm water.
This vinaigrette is also very good as a dipping sauce for cooked and chilled artichokes.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.