Monday, March 2, 2009

Don't that beet all?

The Sherbs has pretty much covered all of our meal at Founding Farmers, save two things:

1) My salad, which had pretty much everything in it. Mixed greens, slivered almonds, tomatoes, grapes, olives, cheese, and a champagne vinaigrette. Really delicious.

2) My closing cocktail, which was a Hemingway-inspired mix of champagne and absinthe. It was green and thujone-tastic. Seriously, though, it was cool, crisp, and would make a great apertif at parties, although, given its combination of anise flavors and tartness, less is probably more.

Last night we had a salad from one of my new favorite cookbooks, Twelve Months of Monastery Salads Where You Can Totally Halve the Amount of Oil in the Dressing. One of the more attractive Benedictine salad recipes was a "Dutch egg salad," which we had to try.

The salad involves beets, endive, cheese, shallots, and hard-boiled eggs in a dijon/yogurt dressing. Other than painting half the kitchen pink while chopping and boiling the beets, the food prep was uneventful. The end result: tasty, save for one too-sharp shallot. A keeper of a salad.

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