Sometimes simple is best. Take the salad verte at Le Pichet: impeccably tender butter leaf lettuce tossed in the absolute perfect amount of vinaigrette. A beautifully balanced dressing. Not too tart, not too olive oily. Toasted hazelnuts on top. That's it.
Had that for lunch today, with a side of frites. You know, the diet plate.
I'm often underwhelmed by salads, especially this time of year. Though I raved about the cool Caesar in yesterday's review of Cafe Flora in the Seattle P-I.
Salad tips? And if y'all cannot comment here because you don't have a gmail account, drop me a line at email@example.com. Thanks!
What to Cook: Cooking With Your Senses - Try an utterly simple recipe for radishes with sweet butter and salt from Gabrielle Hamilton, or follow Julia Moskin’s consideration of “sensory cooking.”
13 hours ago