One of my blog reader, moo_t gave me an idea for a salad using century egg and capsicums. He suggested to me to play around with the dressings.
Normally, there aren’t many choices I can find from the supermarket shelves except for Italian dressings and French vinaigrette. (I don’t like fattening Thousand Islands) Italian dressing can be easily mixed at home. Usually, I just use some salt, olive oil, a little herbs and a few drops of cider vinegar or lemon juice. However, French dressing is harder to DIY because it involves djon mustard, garlic etc. So, I had mine from the bottle.
It so happens that I boiled some spiral pasta for my children’s carbonara. So, I grab a bunch to add in to the salad. The sauce wasn’t salty at all so I added in one chopped dill to provide some taste.
So, there I have this mixture of capsicums, pasta, century egg and dill with dressings. Red and yellow capsicums are really juicy and sweet.
I am not a salad person and hardly make salads. Surprisingly my bowl of salad gave me a satisfying dinner. Probably, I am hooked on this vegetables routine. Next, I am going to find a nice bunch of watercress(saryong choy) to make salad. They taste really nice fresh, you know? It has that woody taste. (usually Chinese make soup with them)