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Day 3: Salads

August 25, 2011

This time we made food without having to measure the ingredients.  The kids’ homework was to bring in an item that could go in a salad.  A vegetable. A fruit. Some cheese. Anything.  We would take what they brought in and come up with some fun salads.

One student brought in a big bag full of different fruits. (She got an A+.)

One student brought in an orange.

And that’s it!

I had brought romaine lettuce, red wine vinegar, raspberry vinegar, olive oil, salt, and some herbs, a radish, and a little cucumber from my kitchen.  And we had leftover raisins and eggs.

First we made some vinegraites.  Start with some red wine vinegar and add salt to taste.  I personally love the taste of vinegar, but most of these kids … well, I wish I could add pictures of them tasting it, but I cannot…

While wisking, add some extra-virgin olive oil (or just regular olive oil if it’s all you have).  I like a ratio of about 1:1, but most recipes call for a 3:1 or even 4:1 ratio of oil to vinegar.  It depends on how much you like the taste of vinegar. Or if you want a low-fat dressing.

Add some chopped herbs and/or pepper.

To make hard boiled eggs, put the eggs in a pot and cover with cold water. Cover and bring to a boil. Turn off the heat and time it for 10 minutes. Run the eggs under cold water.

Then we made a second vinaigrette for fruity lettuce salads using raspberry vinegar and some orange juice and zest. It was very good.

Romaine with orange, grapes, raisins and an orange-raspberry vinaigrette

Finally, we arranged all of our ingredients as nicely as we could and talked about the importance of presentation.  I think they got it.

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