Thursday, July 28, 2011

Sharing the Coveted Recipe--Italian Salad

Someone get me a crane! For heaven's sake, I need it! I sound like a dying moose every time I have to do anything slightly strenuous...and that means everything from getting out of bed to lifting my son. Yes...I made the mistake of getting on the scales the other day and looking at how much weight I'd gained since becoming pregnant 6 months ago, and almost broke the scales.
Is it going to stop me from baking? Not in your life. The baby calculator tells me I can safely put on another 10kg and I'm guessing I will. But it does feel rather unattractive. Thankfully I'm not an emotional eater. I'm just an emotional baker. And I tell you what, those pregnancy hormones have a way of making an emotional wreck out of this ship sometimes.
Anyway, my hormones are making me feel giving, so I'm going to pass on a coveted recipe of my mother's. Shh. Don't tell her! Its for salad, just so you know, I do eat other things besides sweets, in case you were wondering.
It's a divine Italian salad sporting all their favourites, from tomatoes to olives and cheese quite typically and without all the greens. I'm not usually into eating salads as a main, but I tell you, you'll want to with this one! You wont be able to stop!


800g firm, ripe tomatoes, sliced into bite sized chunks
1/4 tsp sugar
125g garlic sausage, rinds removed and thickly sliced
60g black olives, halved and pitted
125g mozerella cheese, diced
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp. french mustard
salt and freshly ground pepper
1 medium red onion, peeled and thinly sliced
 1 tbsp finely chopped parsley or basil

Put the chopped tomatoes in a large serving bowl and sprinkle with sugar. Cut each garlic sausage into small peices, ass to the bowl with the olives and cheese and stir gently to mix. In a seperate bowl whisk together the oil and lemon juice until thick, then whisk the mustard and salt and pepper into the dressing to taste. Pour this dressing over the tomato salad, add the onion and parsley and mix gently until the salad is thoroughly coated. Taste and adjust seasoning as desired, then cover and chill until serving time.

Serves 6

NOTES: If preparing the salad ahead of time, do not add the dressing, onion and herbs until just before serving.

Porky at 24 weeks

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