Saturday, August 28, 2010

What's for Dinner? Foccacia with Sage and Potato 'Scales', Garden-Fresh Salad with Balsamic Vinagrette

I made the dough in the early afternoon and worked it in the evening.
New potatoes were thinly sliced and layered on the foccacia before baking with olive oil, sage, garlic and sea salt.
The salad was made from the mesclun from our potted garden as well as diced BEEFSTEAK tomatoes which were this weeks winner in the pole on your favourite tomatoes. I also used some cucumber for nice crunch. In the picture the soil in the pot looks quite dry, but this worked out because the baby lettuces needed barley any washing. They plucked so easily from the pot with not dirt clinging to their roots.
The salad was dressed with EVOO and balsamic and sea salt and cracked pepper.
We had a nice wedge of watermelon each for dessert as well as a shot of the limoncello I brought back from Amalfi in Italy.

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