We’re excited to have Jane from Jane’s Adventure In Dinner as our guest today. Jane’s blog is a go-to for everything from appetizers to desserts. She’s passionate about food like no other, but as a busy mom she also understands that recipes need to be both delicious and do-able. Regardless of your cooking level (ahem, I am still a beginner after all of these years) Jane is the best teacher and you’re in capable hands with her step-by-step instruction . . .accompanied by gorgeous photos!
Today Jane shares simple salads that are perfect for the hot days of summer. Be sure to follow Jane’s website for meal inspiration and instruction. You won’t be disappointed.
I start with a nice big plate and drizzle it with 2 tsp. balsamic glaze.
I added a layer (about 1 ½ cups) of spring greens.
I took a firm pear (I’m a sucker for Anjou) and cut it into 6 wedges. I took out the core and started to lay it on the greens.
Add 3 T Roquefort (or your favourite blue cheese) to the centre. Don’t like blue cheese? How about some Boursin or an herby cream cheese?
Fold the pear pieces back together, top with toasted walnuts and drizzle with a really good quality olive oil.
Drizzle on a bit more glaze . . .
And add cracked pepper to taste.
We seem to just live off the bbq in the summer.
I love to cook but I really like to keep the house cool and I’m not a huge fan of running the air conditioning all the time.
We’ve gotten used to having our little 1950’s bungalow vent itself for the most part and even though it’s lots bigger after the reno (yes, I promise to finally get all the pictures together this summer, I’ve got 1000’s) we designed the build to allow for our original airflow.
Having said that, if the oven is on all the time then nothing can keep the house cool so bbq it is.
I’ve been playing with a number of salad recipes lately that I’ll be sharing with everyone in the next couple of weeks but this is one that we’ve now had at least six times since I was happy with the recipe.
Hope you love it too.
To serve four adults for an appetizer start with four romaine hearts cut in half.
Bring them to room temperature, drizzle with olive oil, 3 crushed garlic cloves and lots of crushed, crunchy black pepper.
Let sit for 30 minutes.
Grill on high on each side JUST until a little charred. This is about 30 seconds a side.
While your one and only is grilling your lettuce (thinking that you are totally mental with your weird cooking ideas), crisp pancetta (I got super thin pieces that you blink at and they are cooked), or cook four really good pieces of bacon and crumble.
Put your yummy lettuce on a platter and top with; bacon/pancetta, slivers of parmesan, chunky croutons…
drizzle with lemon juice.
Plate one half per person (trust me, folks will be back for the other half) with plenty of pancetta and drizzle with balsamic glaze (you can find this all over the place OR boil balsamic until it is half its volume).