Summer Salad

This weekend the sun was shining bright in the sky as Clay and I did alittle volunteer gardening at the local elementary school. You can check out photos from the day at Clay's Flickr site. Waikiki Elementary School has teamed up with AINA IS (a part of the Kokua Foundation) to start a community garden on the property. Mostly the garden is taken care of by all the little hands at the school with guidance from some very energetic parents. I must say it's pretty amazing what little hands can do!

I kept looking around at the volunteers (which ended up being mostly the non-kid or yard bearing types, perfect ex: Clay and I) taking deep breaths realizing that there are still a bunch of really good people out there doing what they can to take part in their community. Just when I thought I couldn't be any more impressed by the massive heirloom tomatoes, citrus trees and wonderful people we were surrounded by I turned around to see some of the staff from Town Resturant working away in the field. Town holds a soft spot for me as is, but now? NOW?! They are far and away my favorite resturant in Honolulu. Why? They have hooked up with Waikiki Elementary School to buy their produce to make it into delicious dishes! That means when Clay and I treat ourselves we are further benefiting our little community.

But back to the weekend. After spending a couple of hours yanking at weeds, picking limes and developing mini-blisters on our hands the crew sat down to enjoy a potluck lunch. I was also introduced to some amazing heirloom tomatoes! To wrap up our little adventure we were offered our choice of limes, basil, rosemary and nasturtiums as a thank you from the school for helping out.

Needless to say I was grinning ear to ear as we headed home for an afternoon nap. We came home to a sizziling little abode. Summer is here and so is the heat! Which makes for awesome afternoon cat naps, but our desire to crank up the oven or even stove is at an absolute minimum! As a result we made a wonderful summer salad full of ingredients we'd collected at the Farmer's Market and the school. So here it is, our little meal, inspired by fresh, locally grown organic food! It filled us up, and after spending time working in the garden it was most certainly rewarding!

Summer Salad topped with Mustard Vinaigrette

Ingredients:

1 medium head of lettuce (pick a kind any kind!)

1/2 c. grated mozzarella cheese

Handful or two of cherry tomatoes

1 grilled corn cob

2 Italian sausages

Olive oil

Small handful of Nasturtiums

Mustard Vinaigrette (Recipe to follow)

Gidgets and gadgets:

Big bowl

Salad servers

Cast Iron Skillet or 6-8" saute pan
Knife
Cutting board

Instructions:

Heat pan to medium low, pour in olive oil, let warm. When olive oil is warm (just as it starts to shimmer). This may take a bit, but patience is key! Keep an eye on them and turn occasionally to ensure even cooking.

While this is cooking you can wash and chop the other ingredients (we had left over corn on the cob, but I'm positive frozen corn would work just as well. although it would lack the yummy grill taste) minus the Nasturtiums. Save those beauties for last to top the whole thing off!

Make the vinaigrette:

2 tbsp spicy mustard

1/2 c. olive oil

1/4 red wine vinegar

2 pinches salt

couple twists of black pepper

We did this completely to taste so I'm not sure of the exact proportions, but this is pretty darn close. Basically, put it in a bowl and whisk the shnarf out of it! Add each ingredient to taste. Done!

Once the sausages are done slice them up and add to the salad bowl. Toss with vinaigrette, top with the Nasturtiums and serve it up!

*If you get too hot while cooking make yourself a Mojito! It was pretty satisfying! I just got myself a little mint plant that has completely taken off and so we're rediscovering all sorts of ways to use it! On that note, Happy Summer Solstice and a hip hip hooray for warm weather and long lazy days.

*Lime image courtesy of Clay Mckell.