Saturday, September 12, 2009
orange thyme fruit salad
2 apples, 1/2" dice
1 cup grapes (The grapes we had were small. If you have large ones, cut them in half.)
juice of 1 orange
3 sprigs thyme, leaves taken off, no woody stems. roughly chopped.
2 tsp olive oil
pinch of salt
I was stoked to make breakfast on Saturday morning, I even set my alarm because I couldn't wait for fruit salad and poached eggs. Then the thunder happened! It was awesome. I kind of thought that there was going to be a giant earthquake, but with one look out the window I saw the pouring rain and heard some more claps of thunder and knew that my roof had no chance of falling on my head anytime soon. I was pumped. I love thunderstorms, and I love breakfast, what better way to spend the morning. Then another BANG from the sky, and the power went out. It only lasted an hour, which in my experience with other public utility fixings in SF, was super fast. So we got down to business. I won't go into detail about the eggs, because we do them so often, but let's get into this salad.
Juice half of your lemon into a bowl. Add 2 cups of cold water, and start cutting your apples. Toss the apples into the lemon water, and they won't get all brown and mushy, even if you have to walk away for 10 or 15 minutes or more. Once they are done and your grapes are free of pesky little vine tips, it's time to make the dressing. Juice the orange and the other half of lemon into a small container or bowl, be careful not to get any seeds in there! Add a pinch of salt, the thyme and olive oil, and stir or shake until the oil is incorporated into the dressing. Drain the apples, add the grapes, toss with the dressing and nom it up! It's sweet, it's savory, and good for breakfast, lunch, dinner, brunch, dunch, linner, or a light late night snack.