Butter Lettuce, Radish, Fennel, Blood Orange Salad

Dressing
Mince Shallot and Combine with about 1.5 Tbl. Red Wine Vinegar
Let sit for about 15 minutes
Mix in 1.5 tsp. of country Dijon mustard
.5 tsp minced fresh green peppercorns
salt and pepper
1/4 cup + very good olive oil mixed in slowly and well

While shallots and vinegar are getting to know wash other, cut root off butter lettuce and wash and dry.

Slice Radishes.

Thinly Slice One Bulb of Fennel.

Using a knife, slice skin off 2 blood oranges to remove all white part. Thinly slice.

Toss Lettuce, radishes, fennel and blood oranges.

Toss with dressing.

(If I had been serving this salad with steak, an avocado might have been nice, but tonight with the potato gratin, the dinner was rich enough).

Thomas Meyerhoffer Returns Home

Our pal thomas showed up yesterday night for 2 days. I love when Thomas comes to visit.

Tonight we made this:

Grilled Scallops on Fennel, Radish and Lemon Salad

1. Start the grill.

2. Prep the giant diver scallops from Ric and Alicia with a little olive oil,pepper and salt. 3 to a skewer.

3. Slice some Pink and Red French Radishes and bulb of Fennel super thin and toss with a little lemon zest, lemon, olive oil, fresh ground pepper and good salt. Divide among 3 plates.

4. Finely chop some Tarragon.

5. Grill Scallops Perfectly like Eric did tonight.

6. Arrange scallops on the fennel salad, sprinkle tarragon and serve with a lemon wedge.


Yum. Then me and Thomas had vanilla ice cream with chocolate sauce.