Sometimes I just want to make an easy (& healthy) dish and be done with it. Once in awhile, I just want to make something that my body will be approved of because let face it the recipes on the blog are mostly taking too long to prepare, too fattening or too weird (Beancurd dipping sauce, anyone?). Today I just want to be a good “girl” who cook with health in mind. (for now)
I am envy those who could live simply and eat simply; I am envy their disciplinary to live life without unnecessaries. The particular way of life shows so much respect to Mother Earth, themselves, & others, and I am trying to adapt it one step at the time. Minimalism is not only to be admired, but also to be adopted. I hope one day I will embrace that way of life wholeheartedly, and I hope that my food will fully reflect that.
Until then, I need to go get my props organized and buy some new shoes (kidding) 🙂
cherry tomato salad with crusty bread
- 20 oz. cherry tomatoes, halved
- 2 celery, thinly sliced
- 3 radish, thinly sliced
- 8 slices bacon, baked until crisp (option)
- 2 oz. black olives, sliced
Add all ingredients in the bowl, and pour the dressing over the salad. Stir, cover with plastic wrap, and chill in the refrigerator for at least 2 hours before serving. Serve this salad with crusty bread.
dressing: mix everything and adjust seasoning to your liking
- 1 clove garlic, crushed & thinly sliced
- 1/4 cup olive oil
- 1 tablespoon anchovy paste (option, but highly recommend)
- 1 teaspoon lemon juice (about half lemon)
- zest 1 lemon
- 1/4 – 1/2 teaspoon honey
- 2 tablespoons balsamic vinegar
- salt & pepper to taste
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