This spice provides a wonderful flavor to a salad or soup. Use as a dry rub for fish and beef or make a dressing and or marinade. It is a staple in our pantry.
Ingredients: Parsley, dried Tomatoes, Tarragon, Onion, Garlic, Sea Salt, Black Pepper, Red Pepper, Celery & Dill Seed, Rosemary, Oregano, and Caraway.
Off of one of the sloping streets of Porto Fino, one of the fishing villages outside of Genoa, we found a rustic little inn which served lunch on a terrace overlooking a rocky beach. It was a gloriously sunny and warm winter day. The terrace was crowded with locals enjoying the weather and their meals. As there were no menus and our Italian was incommunicable, we had to look around us and choose whatever looked good. My choice was a salad flavored with a vinaigrette which took weeks for me to reproduce but I believe we have finally succeeded. This spice blend is great on salads, in vinegar, and on tuna.
TUNA & SWEET PEA SALAD
- 1 can tuna, drained
- 1 cup blackeyed peas
- 1 cup frozen sweet peas
- 1 baguette, toasted
- 1 cup shredded carrots
- 1 clove garlic, minced
- 2 tbsp TOMATO& PARSLEY VINAIGRETTE
- ½ cup olive oil
- ½ cup Wine Vinegar
In bowl, combine all ingredients (except baguette). Let sit at least ½ hour before serving. Serve over salad greens and baguette toast.
VEGGIE & CHIP DIP
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie Cecchini