SALAD platter Presentation and Dressings

Showing off our garden lettuce and some of Hubby's salad presentations.
From simple olive oils and balsamic dressings to fancier preparations.

Although for years our house yard featured botanical flowerbed style presentations...
we only had a chance to plant a few tomato plants here and there.  
Only the odd basil plant scented our swimming pool and garden surrounding.

Now that we've moved to a more limited lifestyle, we decided to join a community garden.  
Throughout a 10x20 foot lot...we gave a vegetable garden a go of it.
We’re crossing our fingers that they’ll want to keep us ;o)

For the last few weeks we've been devouring our lettuce like rabbits at a party.
After all, lettuce does provide us with an extra kick of vitamins A and K...not to forget Potassium.
We need all the energy we can get.

Tomatoes have been slightly late, however, basil has been bountiful. 
Italian basil competes with the tiny, delicate leaves of Greek basil.

We've also been eating 'al Fresco' when our finicky weather permits.
So far, Montreal’s summer has swayed on the cool side this year.

Fresh, Italian 'Tuma' cheese spread onto a bed of lettuce, basil, avocado and tomatoes.
A splash of extra virgin olive oil, a sprinkle of sea salt and some dried herbs: basil and oregano.

Breakfast, lunch and supper...
We've been experiencing a marathon of salad platters most days.

How's this for a hearty breakfast before heading out for the garden.
Smoked Salmon, steamed broccoli and boiled eggs...on a bed of our fresh lettuce.
A drizzle of extra virgin olive oil is all it took to capture the essence of this platter.

Another favourite breakfast or lunch special is this delightful... 
Egg, marinated artichokes and fresh tomato, basil platter with it's simple dressing:
Extra virgin olive oil, a touch of Maple syrup, and a little balsamic vinegar.
Spice it up with sea salt and some of your favourite dried herbs: basil and marjoram.

Here's our Italian version of a Greek style salad.
'Cerignola' green olives top a bed of lettuce and the best of creamy, Goat feta cheeses.
Of course, the oregano has to be sprinkled as well as sea salt.  
Don't forget to drizzle generously with some extra virgin olive oil ;o)

Black olives, marinated mushroom and artichokes all on a spread of...
lettuce, avocado, slivers of red bell pepper and fennel slices.
Again, all you need is that bottle of extra virgin olive oil and those dependable dried herbs.

Here's a super simple whirl that can be blitzed in the blender:
creamy Basil Goat feta sauce
serves 4

(American/Metric measures)
Printer version

. 8 generous handfuls of fresh basil leaves
. 3.5oz. (100g) goat feta cheese
. 1 tsp. (5ml) granulated garlic powder (or small garlic clove)
. e.v. olive oil (enough to reach a smooth consistency)

1. Pack all ingredients into the blender with at least the bottom part filled with some initial olive oil.
2. Pulse at first and then blitz the preparation.
3. Add the oil as needed in order to reach a smooth, sauce consistency.
. The remaining sauce will easily keep in the refrigerator for at least a week.

Hubby wanted more Feta cheese as you can see on his platter of...
sliced tomatoes, avocado, cheese and of course the lovely sauce.

Some preps are slightly more time consuming...but well worth the trouble.
Salmon Avocado mousse on a bed of escarole and radicchio.

Salmon Avocado mousse salad platter
serves 2

(American / Metric measures)

. 1 x 7.5oz. (213g) can sockeye salmon, drained
. 1 ripe avocado
. 1 tsp. (5ml) rice vinegar (or lemon)
. 1 tsp. (5ml) Dijon mustard
. 1/8 cup (30ml) plain yogurt
. 1 Tbsp. (15ml) e.v.Olive oil
. 1/4 tsp. (1.25ml) each: sea salt and granulated garlic powder
. 1/4 tsp. (1.25ml) each of dried herbs: Basil, Marjoram, Tarragon

Mash all the ingredients together until a smooth consistency.
. Serve in the center of the platter of mixed lettuce and fresh basil.
. A few multigrain crackers were added as part of the crunch effect ;o)


This other platter pushed the health card a tad more...Lentil salad.
Who said we don't get enough fibre in our day ;o)
The lentil mix reined over the platter of endives and radicchio along...
with sliced Italian cooked ham, Bocconcini.

Lentil salad:
Pre-cooked, cooled lentils mixed with some finely chopped red pepper and finely chopped parsley.
Extra virgin olive oil, a touch of Maple syrup, a dab of Dijon mustard and a squirt of lime.
Spice it up with sea salt, granulated garlic powder and some dried herbs: marjoram and tarragon

I guess it's time to head back to our garden and bring home some more lettuce.
Who am I to hinder my husband's creativity and wonderful service ;o)

Have a wonderful week everyone.

Ciao for now,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.