Salad with ham and cheese; broccoli – 5 April 2012

D made a delicious salad, based on romaine, and including lots of good stuff.

He cut up some Kentucky Legend ham and added some Beemster cheese that has apparently been in the fridge for some time. He toasted some pine nuts in a frying pan, and those were a spectacular addition to the taste. He also added sliced fennel, plus oregano and sage from the garden, salt, and pepper. His dressing was a vinaigrette with seedy Dijon mustard and – secret ingredient – two boquerones (two fillets). The anchovy taste was subtle and very interesting.

He steamed or (more likely) boiled some broccoli florets – this is a tiny bowllet with three large florets in it – delicious!

We had an Epicuro Nero d’Avola from Trader Joe’s, which was good, and some of the last of the no-knead bread loaf, leaving a bit that will become croutons.

This entry was posted in Meat as a flavoring, Salad and tagged , , , , . Bookmark the permalink.

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