Lazy, Thy Name is Me

Oh fortitude of will..  Where art thou?  Certainly not residing here.  I keep imagining a blog post where I demonstrate the proper method of removing a once frozen pizza from the oven with élan and grace.  With the outdoors beckoning and weeds growing in my flower beds at a breakneck speed, I'm digging deep (haha!  digging...) to find the motivation to make something cool in the kitchen and not just play in the dirt.

Ah!  At long last I have an idea.  I shall combine my laziness with my current interest in that which is growing in this late warm spring.  Do you wanna see my lettuce?  Certainly, there is lettuce much more impressive than mine, but I grew it myself, so for that reason alone it's my favorite.  Granted, the name of the particular variety escapes me.  I grew some herbs, too.  Those things grow like crazy!

Salad

Ingredients:

Enough lettuce for 2 (feel free to double or triple) washed, dried, and torn into bite sized pieces.

An Assortment of fresh herbs (a little mint, some chive blossoms pulled apart, baby basil that you needed to thin anyway, some parsley-- whatever you choose, roll it up in a ball and slice into little strips-- aka, chiffonade)

Some chopped dried fruit (a couple tablespoons of either apricots, cherries, sweetened cranberries, or figs)

Dressing-- Your standard vinaigrette

Ingredients:

1/2 C of olive oil
1/4 C of white wine vinegar (or balsamic or apple cider or champagne)
1 ts of Dijon mustard
1/2 ts of salt (to taste)
1/4 ts of pepper (to taste)
a little squirt of honey just to be wild and crazy

Add all ingredients to a mason jar and shake, shake, shake!

If you want to be official & actually emulsify the oil, you'll need to whisk all but the oil vigorously while adding the oil in a thin continuous stream.

Dress the greens to your liking and enjoy the oven and stove in their off postition.  Oh!  A little grated parmesan would be nice as well.