#MEwx Foggy, rainy and overcast with Summertime Pickled Salad for dinner. Yum!

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning we have clouds with areas of fog. Rain during morning hours, then rain likely this afternoon. Highs around 40°F with light and variable winds, becoming northeast around 10 mph this afternoon.

Tonight we'll have rain with lows in the mid 30s. Winds will be North around 10 mph.

The outdoor temperature is 35.4°F, the dewpoint is 35.1°F and the wind chill is 30.6°F.

We've received 0.37 inches of rain Since this weather front moved in. 

Today's sunrise is 7:15 AM, sunset is 4:07 PM and we'll have 8 hours 51 minutes of daylight today. Moonrise is 5:33 PM and Moonset is 9:01 AM. The moon phase is a FULL MOON and is 100% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11 (2024).

The wind velocity is between 4.3 MPH and 8.5 MPH from the North.

The Relative pressure is 29.77 the Absolute pressure is 29.57 and rising with a weather graphic indicating rain and clouds.

The Humidity is 99%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 8.3W/m2.

Visibility is 10.0 miles /16.1 Kilometers with rainy and overcast skies.

 

Okay folks, time for some low-cal meals – we've all been indulging since Thanks giving, right?

summertime pickled vegetable salad

This sounds like a great one to accompany a couple of delicious tender steaks on the grill!!

summertime pickled vegetable salad

Ingredients

For the Pickled Red Onions:

1 small red onion, very thinly sliced from tip to tip

½ cup apple cider vinegar, red wine vinegar or champagne vinegar

¼ cup granulated sugar

2 tablespoons coriander seeds (optional)

2 teaspoons kosher salt

 

For the Salad:

2 large celery stalks, trimmed and thinly sliced on a sharp angle

2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally

3 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar

8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)

3 small radishes, very thinly sliced (optional)

⅔ cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)

2 to 4 teaspoons coarse or Dijon mustard, to taste

Preparation

1.            Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)

2.            Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.

3.            When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.

4.            To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

Tip

If you don't have fresh herbs, you can add 1 teaspoon dried herbs (such as mint, tarragon, chives, parsley, herbes de Provence or Italian seasoning) to the dressing.