2 Salads for Father's Day

I'm pretty sure that this is my sixth time on Nantucket Island. My first time was our July honeymoon. We stayed in the attic bedroom of the Martin House Inn, the cheapest room we could find on the island. I immediately loved the salt stained shingled houses, the cobblestone roads, the cleverly named cottages. And please don't get me started on the restaurants. I'm perfectly content to walk the island all day, stopping only for breakfast, snacks, lunch, snacks, dinner, snacks. Wake up. Repeat. Sigh contentedly.

When we were expecting Charge #1, we hunted the map of Nantucket island for possible baby names. Vestal? Sconset? Folger? Brandt? Not exactly what you think of when you look down at a pink and rosy baby. We did find two inspiring possibilities: Madaket or Sailor. We chose the latter.

So if by some miracle, we find ourselves someday expecting a baby again, Madaket is still available. But so is Vestal, Sconset, and Folger.

Here's the promised salads for Father's Day. I'm itching to make them again tonight, with our lobster dinner. These salads MUST be eaten together for the full effect: one is soft and creamy, pungent with blue cheese; the other is sweet and tart with a hint of mustard and lots of crunch. And as good as they are together, they're even better with a toasty slice of sourdough slathered with cheese butter. Be back tomorrow with that recipe and the rest of the Father's Day Menu.
Money Saving Tips: Please don't be tempted to buy the blue cheese crumbles; ounce for ounce they are much more expensive.

Red Cabbage Salad with Mustard Vinaigrette

Estimated Cost: $3.00
1 small head read cabbage, finely cut

1 teaspoon salt

1 teaspoon ground black pepper

1/3 cup red wine or cider vinegar

1 teaspoon yellow mustard

1/4 cup sugar

1/3 cup vegetable oil

Combine cabbage and salt and pepper in large bowl. In a small bowl, combine vinegar, mustard, and sugar, stirring until combined. Toss vinegar mixture and oil with red cabbage. Can be made up to 2 hours before serving time.

Chopped Green Salad with Blue Cheese

Estimated Cost: $3.50

1 head ice berg lettuce

1/2 cup buttermilk

1/3 cup sour cream

1/2 teaspoon worcestershire sauce

juice of 1/2 lemon

1 clove garlic, minced

2 ounces crumbled blue cheese
Chop iceberg into bite sized pieces. Place in a large bowl. Refrigerate until ready to serve. In a small jar, combine buttermilk, cream, corcestershire, lemon and garlic. Add 1/4 teaspoon each salt and pepper. Place the lid on the jar and shake until combined. Just before serving, toss dressing and blue cheese with lettuce.
Up Next:

Sourdough Bread with Cheddar Cheese Spread