day old Italian crusty bread, cubed ripe tomatoes, one per person onion, sliced very thin fresh Basil, chopped fine olives, pitted and chopped fine white cheese (parmesan, feta or mozzarella)
-=[ Dressing ]=- 1/2 cup olive oil, extra virgin if possible 1/4 cup vinegar (balsamic, red wine, rice wine, or cider) 1/4 cup lemon juice garlic, crushed Salt and pepper to taste
The vinaigrette dressing is made up of crushed garlic, 1 part vinegar, 1 part lemon juice with 2 parts olive oil mixed together with a fork or whisk. If the dressing turns out too tart for your taste, add a spoon full of water and mix again.
Pour the vinaigrette dressing over the whole salad and mix well to coat everything evenly. You can eat right away, but this salad gets better with time. If you can let it sit for half an hour or so, the bread will soak up most of the dressing and become very yummy and flavorful. This is a whole meal for us and is very easy to substitute any fresh ingredients we happen have.
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.