Next to incorporating the right leftovers into a great sandwich
, putting together a “leftover salad” is one of my favorite food shortcuts; that is to say, having a great meal full of flavor without a big undertaking. After all, what’s the point of cooking great food if you’re chained to your Wolf stove
for half the day (this is why I’m not a fan of formal French cooking, sorry all you trained chef’s out there).
Recently, I put together the following salad for a weekday lunch (including a fresh baguette and a few glasses of Cotes de Rhone
Ingredients and Process:
- 2 large organic romaine hearts
- 1 bunch of Italian parsley
- 8-10 sun dried tomatoes
- 3 large scallions
- 5-6 artichoke hearts (our artichoke hearts were coated in breadcrumbs and roasted with lots of olive oil, but you can use whatever type of artichoke hearts you have available)
Cut the scallions, sun dried tomatoes
, and romaine lettuce into, roughly, the same shape. You can tear the leaves off of the parsley being careful not to include too much of the stem.
That’s it, enjoy the salad with some good bread and a bottle of Cotes de Rhone. Include some cheese
if you’d like. I finished the meal with an orange and ripe pear, followed by a small piece of dark chocolate. You can also treat yourself to a post dinner Amari
, if you’d like.