At a recent dinner we hosted, my partner was in charge of making the pasta (linguine with stinging nettle pesto), while I was in charge of the salad. Our dinner duties divided, I was determined to blow his mind. (I’m extremely competitive). I love salads with mixed temperatures — this one had medallions of golden baby beets, tiny charred coins of zucchini, gently toasted walnuts, micro arugula, dried apricots, roasted broccoli rabe, wild dandelion, and perfumed nasturtiums (from here) — and every bite was a heady mix of hot and cool. What’s more satisfying than watching people go back for thirds?
that is one beautiful salad.
that looks so delicious!