(TPCs Grilled Salmon Salad with Tibvrtini vinageratte)
This made a great, light, easy lunch yesterday, something I should do a lot more, judging by the way my clothes mock me as I try to squeeze into them. Ah, the struggles of a middle-aged man who's in the food biz...
My dress pants: Look, Porky, you've been trying to squeeze into me for 5 minutes. Get a sackcloth or a mumu, wouldja? I'm bustin' at the seams here!
Where was I? Right, lunch.
I grilled some salmon with lemon juice and Survival Spice™ and once cool, flaked it by hand. This is a great technique for using any leftover meat- steak, pork, chicken, whatever you've got on hand. I had some salmon, romaine lettuce and a carrot so that's what I used. No sweat, I can make a meal of this.
I've been into simple oil and vinegar dressings again lately, after coming full circle on lots of exotic, elaborate combinations. BTW, one of them I got via email from Shelleigh was using Survival Spice™ mixed with ranch dressing. Try it, it's amazing, but I digress. Again.
After prepping the lettuce, which I'll talk about tomorrow, I peeled a carrot using my zester, which gives a nifty edge if you're into that, mine just happened to be closer than the peeler. The way I like to do simple oil and vinegar dressings is to toss everything lightly with Tibvrtini Olio Extra Virgine di Oliva, which is just amazing for salad. I prefer this to pouring on a finished dressing, because it coats the greens without them laying in a pool of oil. Really tasty oil, but enough is enough, right?
I plated them, topped them with the salmon, and drizzled it with Tibvrtini Aceto di Vino Bianco, an extrordinary white wine vinegar that we also sell. (Hint, hint.) A squirt of lemon helped marry the greens to the salmon, and I seasoned generously with kosher salt and freshly ground black pepper. The right amount of seasoning is critical to making simple dressings work. I finished it up with some grated parm and lunch was served.
Really easy, really great, but my pants still don't fit. Crap.
