Cooking & Baking
Related: About this forumNot Strictly Salad, but Close Enough
'No matter how beguiling and colorful my salad dreams may be, when the hectic swirl of weeknight dinner begins, I routinely ditch them for plain greens tossed with lemon juice and olive oil. Adding a grated garlic clove to the dressing is the height of my after-work ambitions.
Happily, this never happens to Ilene Rosen, whose cookbook, Saladish (Artisan, 2018), https://www.workman.com/products/saladish-1 came out this month. Ms. Rosen, a co-owner of R&D Foods in Brooklyn, does for salads what Brooks Headley did for veggie burgers: elevates them from the quotidian to the thrilling.'>>>
https://www.nytimes.com/2018/03/23/dining/saladish-dressings-recipes.html?
samnsara
(17,623 posts)tonyt53
(5,737 posts)Little strip of lettuce on the bottom, covered in bacon with hot bacon honey mustard dressing on top. Maybe I'll add some chopped up boiler egg on it too.
samnsara
(17,623 posts)....almost like a chef salad but was mostly Arugula and spinach with scrambled egg instead of chopped boiled egg and was topped with warm honey mustard dressing....oh and LOTS of bacon. I think some shredded potatoes in it as well. Hubby craves them now so every time we go to breakfast we go to the only place in town that serves them
Very good esp with a bloody mary!