Feeds:
Posts
Comments

Archive for the ‘Carrot’ Category

Tonight I totally made an “oh shit, I never ate a salad” meal. I dressed a bed of greens and mushrooms with leftover lime citronette, then ladled a hearty serving of beef stew over the top. My dinner, or, as one of my kids said, with her nose wrinkled in disgust, “the weirdest salad ever.”

My salad meal in a bowl was actually pretty good, though a balsamic vinaigrette would have been a much better match for the tomato-based beef stew.

weirdestsaladever

Advertisements

Read Full Post »

dayfifteen

Read Full Post »

IMG_4666

Read Full Post »

Here’s a weird one. Romaine lettuce, carrots, mushrooms, tomatoes, avocado, scallion, basil, rice wine vinegar and extra virgin olive oil. With a fried egg on top. Delicious with my coffee!

breakfastsalad

Read Full Post »

Current guidelines for this time around are that there will be no weekend posts and any meal in a bowl on a bed of raw greens counts as a salad.

So, today I put my stir fry dinner in a bowl over a huge bed of raw spinach. The rest of the family is having brown rice, but I wanted to make sure to get my salad in for the day!

stirfrysalad

Read Full Post »

Lunch:

image

Read Full Post »

I was hungry. Really hungry. And I wanted something familiar, homey. And I felt brazen. So I made a fried egg salad. It sounded yummy. Comfortable and weird. What the heck, food is food.

I grabbed greens, eggs, all the random veggies I had that made sense, and ingredients for a yummy honey mustard vinaigrette. I wanted tang and sweet — sharp cheddar, salty egg, delicious greens. It all sounded good. So I slapped it all together.

Recipe for Salad with Honey Mustard Vinaigrette and Fried Egg

Basic ingredients, ready for action. Egg and butter not depicted.

Ingredients:
(Lunch salad, serves one.)
4 cups of mixed baby greens.
15 baby carrots, cut into thirds.
1 tomato, chopped.
1 fistful of fresh italian parsley, chopped.
1 fistful of fresh chives, chopped.
2 T grated extra sharp cheddar.
2 large eggs.
1 tsp butter.
Freshly cracked pepper, to taste.

Vinaigrette or Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T red wine vinegar.
1 tsp mustard.
1 tsp honey.
Pinch of salt, to taste.

I made my bed of greens, and I chopped the carrots and tomatoes that would lie in it. I added my herbs. I mixed up my vinaigrette. And I put the butter in my ancient cast iron pan, and fried my egg, over medium, just like I like it. Cook the whites, leave the yolk super juicy. I tossed the egg on top of the salad, drizzled the dressing over it all, mixed it up with my fork, and gobbled it up.

Salad with Honey Mustard Vinaigrette with Fried Egg

Here it is, dressing drizzled over the egg, all juicy and delicious and ready to be busted open.


The Verdict:
I loved this. So much. So much, it’s been hard to think of anything interesting enough to follow it up with. The cheese got a little melty with the hot egg. The chives added that delicious hint of oniony heaven. The egg… The juicy, delicious, amazing egg. The yolk mixed with the dressing and coated the leaves. The crispy edges of the egg whites added this beguiling crunch. The carrots helped crunchify it even more, while the tomato juices blended with the egg yolk and the honey mustard vinaigrette perfectly.

Salad with Honey Mustard Vinaigrette and Fried Egg, Ready to Eat

Time to devour it!

This salad? This is exactly why I play in the kitchen. When it works, it works. And I don’t just mean that the recipe is perfect, I mean that what you really want, what you crave, is exactly what you create, and you get to eat it, and it is just, well, right. It was just right. This salad, it was exactly what my weird brain craved, and my mouth was happy, and my tummy was full, and it was perfect.

Make it a Meal:
Done.

Pack it to Go:
Not going to happen. Sorry, but unless it’s easy for you to pack a raw egg and fry it at work (or wherever you eat your packed lunch) this one isn’t going to go anywhere. Eat it at home, where you have your fully functioning kitchen, and enjoy it.

Read Full Post »

Older Posts »