As both my husband and I are foodies, our children are exposed to a variety of food experiences. New recipes and ingredients are regular parts of our meals. Interesting restaurants (meaning places that don’t offer chicken tenders on its menu) are visited. Television shows that have cooking, restaurant reviews, or food travel are watched often.
So, last Saturday morning after an hour of mindless children’s cartoons, we switched to a cooking show, a real cooking show in which the chef made everything from scratch. Our 11 year old daughter was watching with us, and upon seeing homemade salad dressing announced, “I would like to make a dinner this week.”
Now, as much as I love cooking, I gladly will share my kitchen with a recipe-inspired family member. After figuring out the week’s calendar, it was decided that Sam would make dinner on Wednesday. By Sunday night, she had her menu ready for my trip to the grocery store: green bean salad with lemon vinaigrette and breadrounds (a breadstick that is shaped as a circle).
We discussed the schedule for what needed to be prepared at what time. So, when she arrived home from school she was ready to prep and blanch the green beans and make the vinaigrette. She was an excellent cook and student, in that she knew what she wanted the vinaigrette to taste like but also took advice willingly.
This vinaigrette was a wonderfully simple topping for a salad. While it was a light dressing, its lemon and garlic flavors were bold.
- 3 lemons
- 2 Tb. olive oil
- 2-3 garlic cloves, minced
- 1 tsp. sugar
- Juice lemons into measuring cup or bowl.
- Add olive oil, garlic, and sugar, and whisk well to combine.
- Add salt and pepper to taste.