This week's French Fridays with Dorie challenge is for this super-simple, summery salad. It's colorful, fresh, and flavorful. I followed the recipe for the salad, but substituted Tangerine Olive Oil for the Canola Oil in the dijon vinaigrette. I was even surprised to find Currants at our local market (and I'm looking forward to making Scones with the rest!).
This salad was so delicious that we're sure to enjoy it again, soon!
Bon Appetit!
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| Italian Parsley fresh from our garden |
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| A friendly little Pelican at Ventura Harbor, CA |
Tangerine olive oil sounds perfect with this salad, great idea!
ReplyDeleteI like the tangerine olive oil idea - I substituted walnut oil (since I didn't have any walnuts in the house).
ReplyDeleteCurrant scones sound very tasty - I guess it's almost baking season again, isn't it?
Have a great weekend.
You find so many fruity olive oils to cook with, how great! I likes this salad a lot. And I´ll be waiting for your currant scones...! Have a great weekend Susan!
ReplyDeleteLooks great and I love, love, love all your wonderful photos...sigh...so wanna be you with the photos!
ReplyDeleteWhat beautiful photos, Susan - and a great looking salad! Would love to try that tangerine olive oil. Have a lovely weekend! :)
ReplyDeleteOK, your recipes always look wonderful... your dishes are gorgeous. You must have quite a collection? I thought I had currants but they were used up in a batch of scones that is how I ended up with cranberries in my salad.
ReplyDeleteWow, that salad looks so good. It's the best on a really hot summer day. The pelican is too cute:)
ReplyDeleteThis is awesome, will be making this one soon.Excellent descriptions and pics…Happy Friday :-)
ReplyDeleteYour salad looks lovely:) Tangerine olive oil - perfect to use in the dijon vinaigrette. Have a great weekend.
ReplyDeleteSuch a beautiful salad, Susan!! Looks delectable! I would love to have some of that tangerine olive oil…sounds wonderful! Have a great weekend!
ReplyDeleteLooks fresh and delicious Susan!
ReplyDeleteI wasn't too excited about this salad when I saw it listed on our French Friday's calendar...but now after seeing all the lovely photos and posts, I know I'd love it. I will probably make just a small batch and add some craisins. Yours looks so pretty nestled in the lettuce leaves :)
ReplyDeleteWhat I have always liked about this salad is that it's delicious, nutritious but, best of all, it's filling. I salute you for not taking the easy way out and going the food processor route. (I'm guilty of that,) I'm sure that using flavored olive oil lends a nicer flavor than plain old canola oil. Well made, Susan. Very lovely.
ReplyDeleteNice choice to use the flavoured olive oil - sounds delicious! Your presentation is lovely, too.
ReplyDeleteI love when you include bird photos, Susan. Your salad look very summery. I used walnuts, but no raisins. I like the sound of the tangerine oil though. I'm not big on raisins in savory food. However, those currant scones you are going to make is another story.
ReplyDeleteNever heard of tangerine olive oil but it sounds like to would go very well with this dish. Also jealous that you managed to get such a nice picture of your salad, mine didn't come out quite so photogenic. Tasty anyway though.
ReplyDeleteLovely and so delicious looking. Beautiful photos.
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