Salad for dinner!
With all the heavy meals we’ve been having, I figured I should make something “lighter”
On my last day of work before holiday break I made it to the library in time to grab some recipe books I checked out. These recipes were a combination from the books “salad for dinner” and “salad as a meal”
For mine I did: butter lettuce in a bowl that was rubbed with garlic, sprinkled with chives, lemon zest, pepper, the dressing, and bacon. Tossed and then plated with shaved and blanched asparagus that was also tossed in the warm castiron vinaigrette to rewarm, a poached egg (cooked in the asparagus water), more lemon zest, lemon juice, salt, and pepper. Served with toasted sourdough that was brushed with olive oil, salt, and pepper.
Vinaigrette: save a 2 tbsp of bacon grease to cook down one finely diced shallot, the remaining of the garlic that was used to rub the bowl, add 2 tsp sherry vinegar, 1/4 cup olive oil (o recommend less next time), lemon zest, pepper, and 1 tsp dijon mustard. Whisked.
Asparagus: shaved, trimmed, and placed in salted boiling water for 3 min then immediately dunked in ice water for 2 minutes, dried on paper towels, and rewarmed in the vinaigrette
This warm salad was delicious and I’m happy to have learned some new things I havent tried before.
And we loved it
