le blog de tranny

Temescal Farmer’s Market – what a treat! Heirloom tomatoes, lemon cucumbers, little gem lettuce… these are a few of my favorite things. I combined these with a few more of my favorite things, namely, bacon and mozzarella. I’d been planning on adding hard-boiled eggs but forgot . It was still enough without the egg, but I’m a protein and fat fiend and so is Paul so I’d say that for our purposes omitting the eggs was a mistake. It would’ve been such a breeze to add them too, what with Caro’s nifty Krups egg cooker thingy.

To make the salad, I chopped up the heirloom tomatoes, lemon cucumbers, little gem lettuce, mozzarella and (cooked) bacon. For the dressing I mashed up a garlic clove with some salt using the mortar and pestle until smooth and creamy, then combined it with the juice of half a lemon, about twice as much red wine vinegar (1 tbsp maybe?), a few dashes of Worcestershire, a smidgen of dijon, some freshly cracked pepper, and whisked it up with a drizzle of olive oil (2 tsp to a tbsp?). Loosely based on this recipe, but with way less oil, no sugar and delicious mashed garlic clove like in Deborah Madison’s/Caro’s lemon vinaigrette recipe.

P and I were all bachelored out that day – we also made jacket potatoes with bacon, sour cream and chives to “go with” the salad. I did not partake, but Paul had just enough time to scarf one down before we left to see Inception. I love those 1-full-package-of-bacon dinners.