Dorie jumped on the “deconstructed” bandwagon that it seemed everyone was doing for a while. You couldn’t watch an episode of Top Chef without someone doing a deconstructed Caesar salad, meatloaf, or mole. Ok, maybe that was just one episode, but you get what I mean. While the idea was cool at first I admit, but deconstructing everything got a little old. So when I saw this week’s recipe, my immediate reaction was “this is so passé!” But I want to be a good member of the club, so I went along and tried it. Well…
I would eat it in a boat and I would eat it with a goat. And I will eat it in the rain. In the dark and on a train. And in a car, and in a tree. It was so good, so good you see. Thanks Dr. Seuss for such a great way to describe something I was surprised that I liked.
I didn’t have the sundried tomatoes Dorie called for, and arugula is very expensive here so I had to use regular iceburg lettuce; but even without this salad was outstanding. It’s simple enough for a quick lunch or dinner, but great enough to entertain with. Dorie’s simple vinaigrette was tasty, so I was skeptical about adding the dollop of mayo (well for me, miracle whip) on top. But, I think it was just that that made this salad over the top good. I also used the caramelized onion croutons from my tomato soup the other night.
This is another one that I know I will be making again, again, and again.
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