Do you know what I’m looking forward to at this time of year?? Salads. Lots of delicious salads. Ask me in autumn, and I will tell you that I am over tomatoes, and never want to see another cucumber again. But at this time of year, I’m craving some crunchy lettuce, and sweet tomatoes.
Salads make up at least part of almost every meal of ours over the summer. With the garden bearing lots of goodies, I like to make sure I have the pantry and fridge stocked with bits and pieces to lift our harvest into a delicious treat. Some feta or halloumi, a special dressing, or some grilled chicken finish the salad and make it a proper meal.
When we first moved here, I had a go at making blackberry vinegar, which is so delicious that I have made it several times again. When blackberries come into season I’m planning on making some more. I was in the local independent supermarket last week and saw that they had blood oranges, so I just had to pick up a few. I love their beautiful ruby juice and their sweet flavour. It struck me that they would taste delicious in a summer salad, so I had a go at making some blood orange vinegar, using the same basic idea as my blackberry vinegar.
The result was a delicious, tangy citrus dressing. Mixed with a little olive oil, it will be perfect on rocket or other peppery salad leaves. Bring on summer salads I say!
- 3 blood oranges
- 150ml white wine vinegar
- 1c sugar
- Zest and juice the oranges.
- Place the zest, juice, vinegar, and sugar in a saucepan,
- Bring to the simmer, stirring occasionally for 10 minutes.
- Strain the mixture and place into a sterilised bottle.
- Seal and store until needed
Are you a fan of summer salads? Looking forward to the warmer weather? I am!
