We start each meal with a vegetable-based first course. It is often salad or soup. This year, I started making this Winter Root Vegetables Salad and my husband requested it every night! It has rosted pasnips, turnips, carrots, sweet potatoes, beets, and onions. I served it with green olives; with feta cheese and pecans; with goat cheese and pecans balls; with ciabatta rolls, etc. The combinations are endless. But one thing remains the same: this is out-of-this-world fantastic!
|Winter Root Vegetables Salad with Green Olives|
|Winter Root Vegetables Salad with Feta and Pecans|
|Winter Root Vegetables Salad with Goat Cheese-Pecan Balls|
|Winter Root Vegetables Salad wth Ciabatta Roll|
Our favorite lettuce is Bibb Lettuce. The leaves are very soft and they melt in your tong, just like butter. I make Greek Salad with Butter Lettuce, olives, red bell peppers, tomatoes, and feta cheese. This is my kind of salad :)
|Greek Butter Lettuce Salad|
And the best invention of this month is our Zucchini and Squash Ribbons Salad. It is topped with Prosciutto crisps and Ricotta Salata cheese. Some parsley, some micro arugula, such a refreshing Spring starter!!!
|Zucchini Ribbons with Prosciutto Crisps and Ricotta Salata|