Tag Archives: croutons

Avocado, Tomato & Mozzarella Salad

You know how sometimes people think hot girls are automatically stupid? Like there’s no way that something can look that good on the outside and not be either dumb or awful on the inside? Well, I think this salad is that hot girl. And this one actually reads Dostoyevsky for fun and got a perfect score on her ACT.
(Incidentally, I would hate that chick.)

What I’m sayin’ is there’s substance here as well as pretty. The avocado and cheese are rich, the tomatoes are juicy and tangy, and the croutons give you the perfect amount of crunch. Dress all that up in Balsamic and drive it around town in your new convertible? It will be like Weird Science in here. And everybody wants that. (Minus Chet.)

Balsamic Vinaigrette:
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tsp honey
3/4 cup olive oil
juice of half a lemon
salt to taste

  1. Mix all ingredients except oil.
  2. Slowly add oil while constantly whisking until it emulsifies.

Salad:
4 tomatoes, chopped
2 orange tomatoes, chopped
2 yellow tomatoes, chopped
1 ripe avocado, chopped
1.5 cups of diced mozzarella
1 cup of fresh croutons
salt to taste
1 tbsp mint or basil (optional)

  1. Mix together and toss in dressing.
  2. Eat and bask in the afterglow.
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Filed under Appetizers, Fruit, Salad, Salad dressings, Side dishes, Veggies

French Onion Soup

The Chef made this a few nights ago out of the Beef Broth he created last week, and it was a clean, brothy version of the classic. Topping this with some cracked black pepper and french bread that has been toasted with gruyere or provolone on top will make you feel positively French. But not in the stinky beret-wearing way.
——
6 sweet yellow onions, thinly sliced
tablespoon of olive oil
4 cups of beef broth
1 tablespoon of fresh thyme
2 tablespoons of brandy
salt and pepper to taste
—–
  1. Cook onions in olive oil over medium low heat in a large Dutch oven for about one hour. You want the onions to be very caramelized so be patient.
  2. Once caramelized, add brandy. Cook until brandy evaporates.
  3. Add broth and thyme. Simmer for 30 minutes.
  4. Season with salt and pepper to taste and top with melted gruyere or provolone cheese and croutons. As usual, this is even better the day after.

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Filed under Comfort food, French food, Soups