you guys. there has been a major development in my life that is a complete game changer. wes put up my hammock that i registered for when we were getting married. yes, you read that correctly. i registered for a hammock. no, it is not the functional camping kind. it is a hot pink, yellow and blue hammock with fringe and it fits perfectly in our little secret garden on the side of our house. i've always been one of those weirdos who would never leave their bed if they didn't have to, so the hammock is pretty much the best thing that has ever happened to me. it's heating up in socal, things in the garden are blooming, and i'm currently working on my computer cradled by the love of my hammock. i'm in heaven. 

and now that our side yard is getting more sun, plants are starting to produce. we are changing over our raised bed and we needed to pull the last of the winter carrots. some cucumbers and asian ingredients were the perfect compliment. sorry east coast, it may be snowing out there but it is beautiful in costa mesa and i'm looking for light and bright. and this salad delivered. 

pickled cucumber & carrot salad
serves: 4
prep time: 10 minutes
active time: 5 minutes
inactive time: 1 hour to over night
total time: 1 hour 15 minutes
ingredients: 1 large english cucumber, thinly sliced (about 3 cups). 1 cup thinly sliced heirloom carrots (you can use whatever carrot you have). 1 green onion, chopped. .25 cup rice vinegar. 1 tbs sesame oil. 1 tbs lime juice. 1 tsp white sugar. .5 tsp salt. 1tbs sesame seeds. 

in a medium bowl, combine your cucumber, carrots and green onion. season with salt and set aside.

in a small bowl, combine the vinegar, lime juice, sesame oil, and sugar. 

whisk till completely combined.

pour over the cucumber carrot mixture and mix well to combine. place the salad in the fridge for an hour for it them to chill and pickle. stir every 10 to 15 minutes so that all the veggies are equally pickled.

when you are ready to eat, divide your salad among four plates, laying the veggies in an even layer.

spoon some of the reserved dressing over the salad. 

sprinkle with sesame seeds. 

serve cool. 

xo, a

pickled cucumber & carrot salad
serves: 4
prep time: 10 minutes
active time: 5 minutes
inactive time: 1 hour to over night
total time: 1 hour 15 minutes
ingredients: 1 large english cucumber, thinly sliced (about 3 cups). 1 cup thinly sliced heirloom carrots (you can use whatever carrot you have). 1 green onion, chopped. .25 cup rice vinegar. 1 tbs sesame oil. 1 tbs lime juice. 1 tsp white sugar. .5 tsp salt. 1tbs sesame seeds. in a medium bowl, combine your cucumber, carrots and green onion. season with salt and set aside. in a small bowl, combine the vinegar, lime juice, sesame oil, and sugar. whisk till completely combined. pour over the cucumber carrot mixture and mix well to combine. place the salad in the fridge for an hour for it them to chill and pickle. stir every 10 to 15 minutes so that all the veggies are equally pickled. when you are ready to eat, divide your salad among four plates, laying the veggies in an even layer. spoon some of the reserved dressing over the salad. sprinkle with sesame seeds. serve cool. 

as a kid, i was not an adventurous eater. i had a very standard order at every restaurant we ever went to. caesar salad, a diet coke and cheesecake for dessert. everywhere i went. it wasn't that i didn't want to try new things, it was that i never wanted to be disappointed. and even though i can't remember the last time i ordered a diet coke or a caesar salad at a restaurant, homemade caesar salad was the first thing i ever learned to make. it was the only thing i wanted to learn to make because then i could snack on it while i was preparing it. 

this recipe is the salad i grew up eating for most special occasions and family dinners at our house. my absolute favorite. the cheese and croutons have gotten a bit fancier but it is still the same old salad. a salad so good that my former roommate lish often serves it at her holiday table. it's a winner.

lemon caesar salad serves: 2 prep time: 5 minutes active time: 5 minutes total time: 10 minutes ingredients: 4 cups mixed greens or romaine lettuce (you want a lettuce mix that has some good crunch to it). .25 cup fresh grated parmesan. 2 garlic cloves, minced. 1 egg. 1 tbs worcestershire sauce. 2 tbs lemon juice. .25 cup olive oil. 1 cup seasoned croutons. pinch of salt and fresh ground pepper to taste. 

start by getting your garlic and oil soaking together for the dressing. 

in a bowl or jar, combine the minced garlic and olive oil. set it aside until right before it's time to dress the salad. you can do this step up to a day in advance. i often keep garlic olive oil on hand in the kitchen to use for all kinds of dishes. 

when you are ready to eat, toss your lettuce with a pinch of salt in a large bowl. 

top the lettuce with the parmesan and croutons. 

to finish the dressing, combine the egg with the olive oil garlic mixture, the worcestershire sauce, and lemon juice. 

whisk or shake until completely combined. 

lightly dress your salad to your taste. toss, season with fresh pepper and serve. 

xo, a

lemon caesar salad
serves: 2
prep time: 5 minutes
active time: 5 minutes
total time: 10 minutes
ingredients: 4 cups mixed greens or romaine lettuce (you want a lettuce mix that has some good crunch to it). .25 cup fresh grated parmesan. 2 garlic cloves, minced. 1 egg. 1 tbs worcestershire sauce. 2 tbs lemon juice. .25 cup olive oil. 1 cup seasoned croutons. pinch of salt and fresh ground pepper to taste.
start by getting your garlic and oil soaking together for the dressing. in a bowl or jar, combine the minced garlic and olive oil. set it aside until right before it's time to dress the salad. you can do this step up to a day in advance. i often keep garlic olive oil on hand in the kitchen to use for all kinds of dishes. when you are ready to eat, toss your lettuce with a pinch of salt in a large bowl. top the lettuce with the parmesan and croutons. to finish the dressing, combine the egg with the olive oil garlic mixture, the worcestershire sauce, and lemon juice. whisk or shake until completely combined. lightly dress your salad to your taste. toss, season with fresh pepper and serve.