I am a little behind on posting my On the Menu dishes, and given the events of this evening, I can’t hold my concentration long enough to maintain much of a discussion on anything sports related.
Well, here it is, my latest dish. It is basically a cold salad served with red potatoes quartered and ringing the plate. In the middle was the salad, which took no heat whatsoever. The vegetables were chopped parsley, spinach, orange bell pepper and red onions. Then there was a dressing that involved mustard, olive oil and red wine vinegar. The original recipe called for olives, but those are gross, so instead, to get the salt I added… salt. Cooking!
Naturally, since it’s tuna antipasto, I then added tuna to the mix, and it all worked pretty well. It all had a pretty strong flavor, which is fine. It’s antipasto! You shouldn’t be eating it in large quantities anyways. Also, its very healthy, so make sure you get a big bad loaf of the cheesiest garlic cheese bread you can find to go with it.
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