It's warm here in Charleston, with the temperature supposed to hit 90 degrees today, and that's making me think ahead to summer and all my favorite warm-weather recipes. This one is for a very simple summer salad that my wife and I first had at our friends Janet's and George's house up in Columbia, SC. We were in town on a day trip, and it was hot outside, and the kids were having a good time, so we stayed for an impromptu dinner. George opened a bottle of good wine, and Janet threw together one of those simple but memorable meals you have with good friends--slices of cold roasted chicken, grapes and chevre, crusty bread, and a wonderfully simple tomato-and-egg salad, for which I immediately asked for the recipe.
It really needs to be made in late summer when you can get fresh homegrown tomatoes, but I tried it the other night with some hothouse ones from the local supermarket, and it was still pretty good.
Start with an equal number of fresh tomatoes and hardboiled eggs. Slice the tomatoes about an inch thick and place on a flat serving dish. Sprinkle liberally with kosher salt and black pepper. Slice hardboiled eggs and place one piece atop each tomato slice. For the dressing, whisk together olive oil with vinegar, dijon mustard, and a little honey. Drizzle the dressing over the tomatoes, toss over some chopped parsely (if you feel like having a little garnish), and serve.
This one will always mean summer for me.
2 comments:
You should lose the wordy "crappy" and find something more descriptive.
Your are Nice. And so is your site! Maybe you need some more pictures. Will return in the near future.
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