For my last Weekend Cooking post a couple of weeks ago, I wrote about Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan.
I returned Salad of the Day to the library, but took inspiration from it afterwards to keep having salad meals. Last night we had this variation on a Greek salad, using baby spinach from the farmer’s market and fresh parsley and grilled zucchini from the garden.
We also had fresh green beans from the garden drizzled with the balsamic vinegar reduction I had left over from a Salad of the Day recipe and topped with fresh parsley from the garden and leftover toasted pecans. From here on out until the fall, we will probably put fresh herbs on everything possible, and I will definitely be making more of the balsamic vinegar reduction.
A balsamic vinegar reduction is made by boiling down the vinegar to a thicker, more concentrated form. I think this was more in vogue a few years ago, but I’m always behind in my food trends. (If you want to see a recipe, this is a nice one on The Wimpy Vegetarian.) I have used it before on what we usually call tomatoes and mozzarella, but is actually a Caprese salad.
If you buy good-quality balsamic vinegar and not the cheap stuff from Ocean State Job Lot, you don’t even need to reduce it to drizzle balsamic vinegar over ice cream.
Happy Weekend Cooking!