I am so excited to share this recipe with you guys today. Now that summertime is almost here that means an ample supply of fresh vegetables. Grilled vegetables, at least twice a week, are a must in our house. I am always trying to come up with new ways to serve them. My first thought was to try to create a grilled vegetable salad. Then, I thought why not serve the grilled veggie over farro, it’s the perfect grain to soak up all the flavor of a vinaigrette. This is now my favorite way to eat my veggie.
Grilled Summer Vegetable Salad over Farro
- 1/2 lb. Asparagus
- 1 Red Pepper
Happy 2014! Wow! A new year! I always love it around the first of the year; there is always so much going on. Resolutions are trying to be me,t and everyone is trying to recover from the holidays and all that food! We are all trying to eat a little healthier to start the year off right. I try really hard to get a well-balanced diet into our meals. I also try to make as many things from scratch as I possibly can, and this dressing is no exception. I have asked myself all weekend why I didn’t try to make this dressing sooner! I think maybe I was afraid of anchovies and the fact that most recipes for Caesar dressing call for a raw egg. After having Jacob, I developed some sort of allergy to eggs. I can eat eggs in things like cakes or bread, but I have a hard time with any type of cooked eggs like scrambled, deviled, quiche, etc. This is why I have hesitated for so long. Then I came across this recipe from the Pioneer Woman and knew I had to try it. The best thing about this dressing is that it is more on the side of a vinaigrette so it’s healthier for you! I am not sure how many healthy recipes I have, but I will do my best to try and incorporate more this month as we are on our health kicks!
For the Dressing
2 garlic cloves, peeled
4 whole Anchovy fillets
2 tbsp. Dijon Mustard, I used a very grainy mustard for this recipe
1 tsp. Red Wine Vinegar
1 tsp. Balsamic Vinegar
Juice from 1/2 lemon
1/2 cup Olive Oil
1 tsp. Worcestershire Sauce
1/4 Cup Parmesan Cheese, finely grated
Salt and Pepper to taste
I don’t know about you but I am just not ready for fall yet. I love everything about summer: pool time, cookouts, fireflies, drippy ice cream cones, icy cold beverages you get the idea! I think one of my main loves is fresh fruits and veggies! I find it hard to make really good meals in the middle of winter because the fruits and veggies are just not at their peak. I also love I mean love a good salad I could eat them everyday, no joke! Over the weekend I made some herb compound butter
with the leftover herbs I decided to make this dressing. Don’t get me wrong I make homemade dressing all the time but I have always made vinaigrette. This was my first time to make a creamy dressing. Let me tell you it is amazing!! It made our salad come alive with so much flavor! Before summer is over you must give this a try I promise you won’t be buying the bottled stuff! Enjoy!
1/2 cups mayonnaise
3/4 cups sour cream
1 medium handful chives, torn in half
1 medium handful fresh flat-leaf parsley
2 cloves garlic, roughly chopped
1 tbsp. olive oil
2 tbsp. lemon juice
2/3 to 1 cup buttermilk
Salt and Pepper to taste
To a blender add the mayonnaise, sour cream, chives, parsley, garlic, olive oil, lemon juice and salt and pepper. Blend until well combined. Add the buttermilk starting with 2/3 cup and blend adding additional buttermilk to desired consistency – I used 1 cup. Store the dressing in the refrigerator.