Today we had the Hearty Potato Vinaigrette Salad again, because it was good the first time and because we had to use up the surplus potatoes from the last batch. We still didn't use them up. I added radish greens to the salad this time around, which was a subtly noticeable addition. I also used homemade chive vinegar instead of plain white vinegar in the dressing for another slight change of flavor.
We added chive blossoms to the salad this time too. I thought maybe I should post a little more information about chive blossoms and ways to use them. In case you didn't see the chive vinegar post, here's what chive blossoms look like after they've been picked from the plant:
They're actually clusters of tiny flowers, which you can remove from the main stalk, at which point they look like this:
Then you can sprinkle them on salads, omelets, or whatever else strikes your fancy.
We had our salad with a fougasse from The Bread Peddler. Steve wanted the tomato-and-feta one. I've been eyeing the kalamata-olive one for months. But it's Father's Day, so we went with the tomato-and-feta. It was tasty, but I think we'll try the kalamata-olive one next time (I'm betting it'll be even better).
With our dinner, we ate (raw) the sugar snap peas we got in our share this week. And we finished up our meal with a half-pint of Pigman's strawberries. Mmmmm.