Greens

Hello people of the internet.

I’m so sorry that I haven’t been in contact lately. I’ve had some personal engagements that have kept me occupied. Between wedding planning and execution, playing tourist and then getting back to reality and work, the last month has been great, but very busy.

Yesterday, I decided that enough was enough. I was getting back to trying out some new recipes. I found inspiration from an email that I received from NY Times Cooking. Skirt steak, scallops, bĂ©arnaise sauce with hand cut oven chips and a green salad. That’s right. I made all of that.

So, let’s start with the easiest part- the green salad. Ultra simple, super delicious. Start with a Boston lettuce. Pull apart the leaves and then wash well and dry. Set aside. When the leaves are dry, tear the leaves into long strips.

In a bowl that is large enough to fit all your lettuce leaves, combine 1 large clove of garlic (peeled, crushed and finely chopped), 1 tbsp Dijon mustard, 1/4 tsp of salt and 1/4 tsp of pepper, and 3 tbsp of extra virgin olive oil. Whisk together and add your greens when just about to serve.

It was amazing. I was using it as a dipping sauce for the fries, it was that good.

Hassle level — .005% of 10. Minimal effort. The least amount of effort.

I’ll be talking about the rest of the meal throughout the coming week.

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