Italian Chopped Salad

I found this recipe here

 

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2 large heads cos lettuce

1/2 medium red onion, peeled and then sliced into very thin rings

1/2 cup sliced baby capsicum rings

1/2 cup sliced black olives

250g provolone (or edam, mozzarella) sliced thinnly and then cut into ribbons

250g Italiam salami, sliced thinly and then cut into ribbons

1 punnet cherry or grape tomatoes, sliced in half

freshly ground black pepper

salt, if needed

Italian Vinaigrette

Do This -

1. Cut lettuce vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into ribbons. Discard the root end.
2. To assemble in a large bowl gently fold together red onion, capsicum, black olives, cheese, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
3. Add lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add salt and/or more of the vinaigrette if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

Italian Vinaigrette

2 teaspoons fresh lemon juice

1 tablespoon red wine-vinegar

2 teaspoons dried oregano, plus extra for sprinkling 

1 garlic clove peeled and finely chopped (about 1 teaspoon)

1/4 cup vegetable oil

1/4 cup extra-virgin olive oil

3/4 teaspoon salt

Freshly cracked black pepper, to taste 

To make the vinaigrette: Add all ingredients a jar, shake vigorously to combine, add salt and cracked black pepper to taste. 

To prepare in advance:

Up to a day or two ahead of time, prepare Italian Vinaigrette and store in the refrigerator.

Up to a few hours ahead of time, prep all Italian Chopped Salad ingredients. Store lettuce and sliced tomatoes in their own separate covered containers in the refrigerator. Store red onion, pepperoncini, black olives, provolone, and salami together in a covered container in the refrigerator.

When ready to serve, assemble salad as directed in the Instructions above.

Lemon-Lime-Herb Pasta

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pasta of your choice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 tablespoon dried sage
or any dried/fresh herbs you have


Do This -

Bring a pot of salty water to a boil. Cook the pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.

Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, and herbs through the pasta until evenly mixed. Serve hot.

NAN'S YEAST FREE BREAD

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3 cups of self raising flour (nan used wholemeal)

75g butter

Pinch of salt

2tsp baking powder

1 1/2 cups of milk (nan used soy)

(You can add grains or make savory bread from these base ingredients)

Combine flour, salt and baking powder without sifting
Add the milk and butter and combine well
(Dough should be moist but not sticky and dont over work it)
Transfer to a lined loaf pan or form a circle, oval or different shape on a lined tray (my nan often made a heart shape pull apart bread by rolling into circles and making the heart shape with the rolls
Cook in an oven at 200°c for about 40 mins
Enjoy!