I really struggle with the idea of salad as an entree. Almost every restaurant experience I’ve had with an entree salad is disappointing and fills me with a I-could-have-done-this-better-at-home kind of rage. This kind of rage involves me assuring the waitperson that my meal is delicious and leaving a generous tip in case they read my mind. I obviously have some issues.
Recently, I’ve been trying to make more entree salad because I’m back in BC and it can be crazy hot. And when it’s crazy hot, you don’t cook in your poorly ventilated kitchen. That will just lead to tears and then ice cream for dinner. Neither is good on a daily basis.
I have decided that an entree salad must include a substantial grain. In this case it’s magic quinoa. Sadly, I’m becoming that person who makes conversation about quinoa. And cloth diapers. And the family bed. I remedy all this with a healthy viewing of the Real Housewives of New York, although I’ve been known to go to a dark place known as the Real Housewives of New Jersey. But I don’t want to talk about that. I don’t even want to acknowledge that I just wrote that.
In the salad above I layered mixed salad greens, shredded carrot, chopped snap peas, cooked quinoa, and finally topped with this fantastic dressing:
Ingredients:
- 3/4 cup olive oil
- 1/4 lemon juice
- 1 cup mayonnaise
- 1/2 cup Parmesan, grated
- salt and pepper
Method:
- Using a whisk, blend olive oil and lemon juice until smooth – I didn’t do this properly and if you look closely at the picture you will see a lumpy dressing
- Add remaining ingredients
- Serve over salad – use alot because this salad is an entree, dammit.
Tags: entree salad, hot weather cooking, parmesean vinegarete, quinoa, real housewives
