The fun continued for me on the weekend with a BBQ-sleepover with a bunch of friends. I feel like every time we get together to do this, our gatherings get more and more epic, food-wise (not that I’m complaining). The menu was quite extensive, and almost everything was homemade! I’ll have to split the post for recipes as I haven’t gathered everyone’s contributions yet, but here’s what we ate: burgers, wings, roasted veggies, pasta salad, Caesar salad, mango salsa, salmon sashimi, shrimp and veggie skewers, and strawberry citrus salad. For dessert there was mint chocolate chip ice cream (PC brand-it’s the best for mint chocolate chip ice cream!) and homemade chocolate chip cookies. There was so much food, we got to have a late night feast at about three in the morning (where we promptly ate up a lot of the leftovers). So much fun!
The following recipes were provided to me by Abby.
Caesar Salad Dressing
- 2 g Dijon mustard
- 150 ml lemon juice
- 1 tsp salt
- 5 eggs
- 30 g anchovy paste
- 5 tsp capers, chopped
- 1 tsp Worcestershire sauce
- 10 garlic cloves, crushed
- 1 litre olive or canola oil
- 1 tsp black pepper
- 100 g Parmesan Cheese (optional)
*This recipe makes 1.5 L of dressing, so make sure to adjust it to what you need.
Whisk mustard, lemon juice, salt, eggs, anchovy paste, capers, Worcestershire sauce, and garlic until frothy. Slowly drizzle in the oil while whisking. Once the emulsion forms, add remaining oil in a steady stream. Add remaining ingredients and adjust seasoning. Store in a noncorrosive container in the fridge and use within 3-4 days.
Strawberry Citrus Salad
- 3 cups hulled strawberries, sliced
- 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4 inch pieces
- 2 tbsp of packed golden brown sugar
- 2 tsp fresh mint leaves, thinly sliced
Toss all ingredients into a large bowl. Let stand at room temp for 30 minutes.
This strawberry citrus salad is one of my favourite summer salads. For some reason, people were not eating very much of it and I think I ended up devouring about a third to a half of it!
I love summer-it’s BBQ season! First BBQ of the year was thrown at Fred’s house, and the spread of food included steaks, burgers, homemade bread sticks, salad, key lime pie, and chocolate chip cookies (see this post for the cookie recipe). Yes, it was night filled with delicious food.
Look at this delicious salad!
It’s a salad of mixed greens, toasted almonds, grapefruit, and strawberries with a vinaigrette dressing (not made by me, made by Abby and Zabrina).
I got this salad dressing recipe from Zabrina, and she said she doesn’t really have recipes for dressings. The typical recipe is 3:1 (oil:vinegar). For this salad, she used lime juice and white wine vinegar for the vinegar component and canola oil. You can also use grapeseed oil for a healthier alternative, but olive oil isn’t recommended because the olive flavour can be overpowering. Then, just add the following:
- cayenne pepper
- black pepper
- lime zest
- lime juice
- a little bit of shallots
Emulsify the vinegar and oil first, then add the rest of the ingredients and adjust to taste!
Have a fun summer BBQ-ing!