Beach dinner salad bar

Last night’s dinner was designed to offer something for everyone. I wanted tuna because the tuna at the beach is so good. Samantha doesn’t like tuna but we had leftover grilled chicken so that offered her a protein she liked. I had a variety of things and set them out with dressed lettuce and let everyone assemble their own plate. Here is what I did:

Dressing

  • 2 tsp Dijon mustard
  • 1 egg
  • about 3 TB white Balsamic vinegar
  • olive oil

I whisked together the mustard and egg and then whisked in vinegar (I would have used sherry vinegar but they didn’t have it at the market here.) Then I slowly whisked in olive oil until it was emulsified (and I checked to make sure it tasted good.)

Salad options

  • grilled tuna
  • grilled chicken
  • leftover bacon from breakfast
  • hard-boiled eggs
  • sliced tomatoes
  • sliced peppers
  • warm goat cheese rounds (dipped in olive oil and panko and heated until just soft)
  • cooked potatoes (I used a package from the Little Potato Company and cooked them in the microwave)
  • croutons

Here is a picture of my plate: