Dressing the Greens
It’s salad season at Chiot’s Run, the garden is lush with greens of all kinds and thus salad has been on the menu every single night for the past few weeks. In order to avoid the salad doldrums, we’ve been topping them with a variety of delicious toppings and dressings. The first week, I made roasted red pepper dressing with leftover brine from my Fire Roasted Red Peppers. I hate wasting anything, especially when I go to all the trouble and expense to use organic and homegrown ingredients.