Originally Posted by Chief Longwind Of The North
The dressing makes this salad.
Thank you...DH said we needed lettuce and we didn't. So we have five romaine hearts to use up. I found a tube of anchovy paste in the fridge, so this will be perfect. Have you ever brushed halved romaine w/ dressing and grilled it? That was was a big deal at our foofoo restaurants for awhile.
I'm glad to see some new ideas. We crave greens in the winter so we keep a couple of window boxes with greens going with a grow light on them for a few hours a day. And DH keeps a jar of sprouts going. I have a collection of oils and vinegars, but we're tired of vinaigrettes.
Kale chopped up and marinated in a vinaigrette for an hour or two is pretty good....it tenderizes the kale. I like balsamic or a berry vinegar, olive oil, some good mustard and a little maple syrup. That Orange Ginger Vinaigrette would be really good, too. Add some diced apple and candied pecans (toast in a heavy skillet with a little sugar until the sugar caramelizes).
A favorite is baby spinach, paper thin red onion and drained mandarin oranges (or fresh, but I'm too lazy to supreme an orange ). Avocado if you have it. And a sweet-ish dressing...poppy seed, or white wine vinegar, oil and OJ concentrate. Trader Joe's has a great orange champagne vinegar...that and whatever oil you like is perfect.
See why I'm tired of vinaigrettes?