Lunch with a Woolworth

Back in town from my home state of California. Caught up with just about every family member and friend under the golden sun whilst down south. Made all the rounds from San Diego to Los Angeles and back again to San Bernardino. A big highlight from our trip was {finally} meeting Priscilla Woolworth. I’ve been working with her on a new site and a very special book called LOLA (Lots Of Love Always) for just over a year now but we’ve always Skyped, texted, or sent emails as correspondence… even handwritten letters! It was such a pleasure to meet her Priscilla in real life and have lunch with her and m’dear friend Agnes Baddoo!

At the end of our day, we (Priscilla, Agnes and I) embarked on a new journey through KickStarter. I’m proud to say that I am totally a LOLA supporter and fan. You too can be a supporter of LOLA by clicking that link above.  LOLA the book is a collection of healthy lifestyle choices, tips, and tricks from cool living to natural beauty and social networking etiquette, entertaining, budgeting… just about everything a young woman needs to know but not in that motherly-I-told-you-so kind of way. Think more big sister with rad photos, doodles, and collages. Almost like a journal meant specifically for your eyes only but you’d want to share because it’s just that good.

OH! Priscilla made the most amazing Salad Niçoise ever and she shared her recipe with me… us. (Help support our LOLA campaign and you’ll find a whole yummy chapter of easy recipes once this book gets PW-published!)

Salad Niçoise a la Priscilla Woolworth

Ingredients:

1 red leaf lettuce, washed and dried

4 eggs, hardboiled, and quartered

4 tomatoes, rinsed, dried and quartered

4 large red potatoes, boiled and quartered

2 cans of tuna fish, drained and crumbled into the salad

1/4 shallot, peeled and chopped

1/4 cup of pine nuts, lightly sautéed

4 radishes, rinsed, dried and quartered

2-3 Tbs.Extra Virgin Olive oil

1 Tbs. Dijon mustard

2 tsp. Balsamic vinegar

Salt & Pepper

1-In a large bowl (ideally a wooden one) add the mustard and then the balsamic. Stir the dressing with a fork. Add the olive oil and mix well. Add the chopped shallot, salt and pepper and mix well. Use the back of the fork to press down on the shallots, so they are blended into the dressing.

2-Add tomatoes and mix them up in the dressing.

3-Add separated lettuce leaves, potatoes, eggs, tuna fish, radishes and pine nuts.

4-Don’t stir the salad until you are ready to serve it, which prevents the lettuce from getting too soft. The salad needs to be fresh and crispy!

Don’t forget to spread the word about LOLA. Check the site out for more information!

{That’s us after lunch… stoked and full of life. #LOLAtribe}