Balsamic Salad

Last night, I had my last installment of the “fall session” of Dinners For Eight. It was fun. I like being a participant. I have dinner with people I don’t normally hang out with, we talk, we eat. It’s a good time.

I was supposed to bring a salad. People keep saying they like my salads. Here’s what I do: I start with lettuce, add some kind of nut, some kind of fruit, and some kind of cheese. Most of my dressings have some sweetness to them. The end.

Last night, I did a balsamic dressing salad. I’m not sure, but I think I learned to make this dressing from Laura when I was in Seattle. I never measure amounts, but it’s like one cup balsamic vinegar, one third or one quarter cup olive oil, two tablespoons of sugar, one tablespoon of pepper.

And what salad ingredients go with balsamic vinegar? Mediterranean ingredients! I chose a Romaine/Radicchio blend, toasted almonds, golden raisins, Parmesan cheese shavings. And for a special treat – avocado slices.

It turned out pretty good. As I watched people eat it, I noticed that two of them left Radicchio leaves behind. They’re kind of peppery and sometimes a little bitter, so I understand that.