I've obviously been on a salad kick lately, as evidenced by this post from a few weeks back and I've been experimenting with variations using different vegetables. One of my favorite dishes at Bäco Mercat is their Ceasar Brussels Sprouts, so I decided to create my own variation, which included charring the brussels and mixing in some crispy bacon, saut?ed bread crumbs, and an anchovy-shallot vinaigrette. You can serve this warm or cold, but I'm all about room-temperature dishes for springtime entertaining.
I've never been one to do anything dramatic with my post-holiday diet. Sure, I don't consume quite as many cookies/gingerbread/eggnog, but there's nothing sadder than coming down from the buzz of the season and then restricting yourself to green juices. It's all about the ...read more