LUNCHTIME MINUS DASH AND BELLA

Today I'm starting a new set of posts called LUNCHTIME MINUS DASH AND BELLA.

I love the challenge of throwing something together in 15 minutes or so that's JUST FOR ME. It's often a combination of odds and ends from my fridge. I thought these posts might be a nice counterbalance to the (wonderful) CHAOS of cooking with Dash and Bella. I'm feeling the need to tell some shorter stories AND to create my own recipes. See quick meals or twitter in the right navigation bar for previous entries. Here's what I ate for lunch today (actually, inhaled for lunch) while Dash redecorated his room instead of napping.

ENDIVE, POMEGRANATE, BLUE CHEESE, AND WALNUT SALAD WITH WALNUT AND ANCHOVY DRESSING (serves 1)


I have a huge jar of anchovies in my fridge. I put them in everything. As long as you keep them covered with olive oil they last forever.  In this recipe they just bring a nice saltiness to the dressing. It doesn't taste fishy at all. I'm now down to the very end of parsley and basil on my porch but I keep throwing those final sad leaves into my salads. I keep walnut oil in my fridge. But olive or hazelnut oil would work for this recipe. Leftover lamb or pork would also work nicely in this salad.

Dressing:
1 teaspoon grainy dijon mustard
1/4 anchovy filet
2 teaspoons red wine vinegar
2 tablespoons walnut oil

Salad Components:
Big handful of endive, arugula or mixed greens
Leftover cooked white meat chicken, cut up
Seeds from 1/2 a pomegranate
Chunk of blue cheese, crumbled
Parsley and basil, coarsely chopped
Pepper

Chop or mash anchovy and place in a bowl. Whisk in mustard and vinegar. Slowly whisk in walnut oil. Set aside.

Put greens, chicken, pomegranate, blue cheese and herbs into a bowl. Toss with dressing. Add pepper to taste. No salt necessary because of the anchovy.

Serve with crackers to scoop up the goodies on the bottom of the bowl.