I usually pack my camera and take it on all road trips with me. I was at my mother’s over the weekend with my trusty camera was by my side. Often, it never comes out of the case, but I have it…just in case. I depend on my camera just about everyday. I am cooking for NJSD or the newspaper and photographing food most days. If not food, I have spotted something that has caught my attention on the farm and my camera is the first thing I reach for.
I woke up early this morning at my mom’s house. I got ready, made multiple trips to the car loading my luggage, my cooler, and the treasures that I found at Goodwill (cookbooks and photo props), and now I’m home. And…guess what? My camera at my mom’s house! My camera!!! I can’t believe that I forgot it! What am I to do? I’m feeling quite lost without my Nikon. So much for my big “photo retake project”! I suppose I’ll HAVE to use my phone for a couple of weeks now. I tried a few editing apps when I first started blogging but never really liked the results. If you have any suggestions or recommendations for apps please let me know!
This Heirloom Tomato Salad with Lemon Vinaigrette is a great salad. I first had this salad on my birthday, in May. Greg and our friends, Michelle and Jimmy, had taken me to Savannah, Ga. to celebrate at one of my favorite restaurants on the river. It was love at first bite and I knew that I was going to try recreating this. The big, fresh tomatoes are perfect with the bacon and blue cheese and the lemon vinaigrette is simple but adds a perfect punch of flavor. The salad is certainly big enough to share. Beefsteak tomatoes or any other large tomato, that you like, can be used.
- 2 lg. heirloom tomatoes, sliced
- 4 slices bacon, cooked and crumbled
- blue cheese crumbles
- 2 c. spring mix salad greens
- ½ balsamic vinegar
- ¼ c. water
- ½ c. olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. minced shallot
- 1½ tsp. Dijon mustard
- ½ tsp. lemon zest
- ½ tsp. sugar
- Combine balsamic vinegar and water in a saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally until reduced and thickened, set aside to cool completely.
- In a jar, with a lid, add olive oil, lemon juice, shallots, mustard, lemon zest, and sugar. Place the lid on the jar and shake to combine.
- In a bowl, toss the salad greens with enough dressing to lightly coat, toss. Place salad greens on serving plate.
- Top greens with sliced tomatoes. Drizzle tomatoes with balsamic reduction. Sprinkle crumbled bacon and blue cheese over tomatoes.