I’m finding it hard to know what to write about this salad. It was good, but not great. There wasn’t anything special about it. If you’re like me, you already enjoy little gems or romaine (I’ve never seen little gems lettuce in the store), mixed with lemon juice, some kind of chopped nut, and herbs on a regular basis. This salad isn’t any different. Perhaps the only slightly new element from my normal salad routine are the finely chopped lemon bits, which are nice, but not necessary to make a good salad. This kind of light, acidic salad works weIl with a rich entree. I paired it with Alison’s Anchovy-Butter Chicken. While the chicken got some comments, nothing was said about the salad. Not because it’s a bad salad, but because it’s not anything new.
117 recipe cooked, 108 to go.
