Calico, my sous chef, loves to help in the kitchen. The thing is, she's amazingly great at cooking. This day was a special day because she was going to make lunch for someone very important to her, her mom.
She wanted to make a salad, so we made our grocery list and headed to the market where she selected the ingredients.
Calico knows the importance of reading all the labels to check for healthy ingredients and freshness.
When we got home she quickly got to work mixing, tasting, dripping, tasting, sloshing, and tasting. She feels it's important to taste things after each addition just to make sure it's perfect.
She doesn't stop tasting until she is satisfied with the results...or full. Whichever comes first.
A great chef knows when she needs to take a break and rest. A well-rested chef is less likely to make mistakes. We all know mistakes can leave even the greatest chefs crying on the floor in the middle of the kitchen. So, naps are very important.
After Calico's rest she is ready to serve her mom lunch. The salad she chose to make was quick and easy, and except for the cutting, she did it all herself. Not bad for a 2 1/2 year old.
Calico's mom loved the salad so much she asked her for the recipe.
2 ripe beefsteak tomatoes 5 1/2 oz. fresh mozzarella balls 2 avocados 4 Tbsp olive oil 1 1/2 tsp. white wine vinegar 1 tsp. coarse-grain mustard several fresh basil leaves torn into small pieces 20 black olives salt and pepper
Cut tomatoes into bite-sized pieces and place in a large serving dish. Drain the mozzarella balls and add to tomatoes. Cut avocados flesh into bite-sized pieces and add to salad.
Mix oil and vinegar, and mustard together in a small bowl, add salt and pepper to taste, then drizzle over the salad.
Sprinkle the basil and olives over the salad and serve at once.