I am still working through the two heads of romaine. The lettuce is washed, and cut, and in the salad spinner.
For the salad dressing, I’m thinking lime juice, a little mayonnaise, a little sesame oil, and some yogurt.I sometimes order groceries on delivery. So sometimes you have to expect that you’ll be surprised by a daikon radish that doesn’t even fit in your produce drawer. And here’s a chonky carrot, too!
I sometimes order groceries on delivery. So sometimes you have to expect that you’ll be surprised by a daikon radish that doesn’t even fit in your produce drawer. And here’s a chonky carrot, too!
so while I was cutting up radish for the salad, I also cut it up into a few other configurations for future meals (thin slices like for banh mi, rounds of mostly carrot, and not pictured was the rest on long batons like you get Lebanese turnip pickles with beets – and now I have to harvest the better from the garden before I finish munching on the radish.) But those three containers got some vinegar and went in the fridge, and then what was left on the cutting board went into the salad.
On the far right of this picture you see what looks like a jar of Laoganma. It’s actually a mostly finished jar that I then filled with 2 sliced Persian cucumbers, some peanut butter, some soy sauce, a little bit of hoison sauce, and some black vinegar. That’s been hanging out in my fridge for a couple days and it’s now delicious and also going on the salad.
And then in the foreground of the picture you see me cutting up some king mushrooms into strips to cook until nice and brown and then add to the salad.
Sauteing some strips of beef that were marinated in soy sauce and rice wine. That also goes on the salad! You can see the partially assembled salad in the background next to the dressing.
Look at that beautiful salad! It does have some dressing thoroughly mixed in with the lettuce, but as soon as we’re don’t taking pictures, all the rest of the dressing is getting dumped on top! (not photogenic, but tasty)