Dice up the meat, then mix it together with a hodge-podge of refrigerator ingredients: tomatoes, capers, olives, red pepper, a tart apple, all mixed up with a mustard/mayo mixture, and served over lettuce (I used arugula). I also added cheese, because cheese improves any salad it touches. I like a thin smear of either mustard or mayo on a sandwich, so the thought of covering an entire salad in a combo of the two sounded kind of icky to me. Knowing this, I halved the dressing recipe.
|Kind of tasted like deli pasta salad, which I hate. So why couldn't I stop eating it?|
I also have three makeups from this week.
Spice-Crusted Tuna was fine. I didn't love it. I didn't hate it. Part of my problem is that I got food poisoning from a piece of tuna a few months ago, and I've had an aversion to it since then. This aversion is also preventing me from making up any of the Dorie's recipes that involve raw fish. I'm not ready. ha! So, I don't think I ground up my spices enough. I don't really like getting mouthfuls of practically whole coriander. This was not the right time for me to try this recipe. I may cook it again in a year, and have a totally different response to it.
|My side dish--Broccolini with Sweet Tahini Sauce (I think that's the name), from Plenty More, is DELICIOUS, though.|
|Not the prettiest plate of food.|
|Ooh la la! This cow was born in France, and was killed when it was younger than 22 months. Very informative label.|