My go-to local store used to carry both mâche and frisée. Haven’t seen either in a long time.
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Our Wegmans had mâche for a while, albeit in those loathsome plastic clam shells. That was a really long time ago, too. I wonder what the scoop is?
Clamshells for both here. Our Wegman’s never had either; as a matter of fact, their produce section, which I adored, has become decidedly more pedestrian post-pandemic.
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tonight is Cobb Salad - for us, it’s meal, not a side. . . .
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Salad was so good it was dinner yesterday and recreated for lunch today. Romaine, cukes, red onion, garbanzos , avocado, croutons, raisins and MingTsai’s spicy miso ginger dressing. Mmm
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I’m going through another “farro phase” and found this link about various whole grains.
I gave up on some emmer wheat that didn’t seem to soften no matter what I tried, but have been really pleased with this “whole grain farro intero”; soaked overnight and perfect for salad in just a minute or two of boiling.
I just noticed it was “semi pearled”.
I hope it will be salad before the edit window closes.
ETA
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I found this recipe when looking at potato salad recipes calling bread & butter pickles.
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that plate of food right there might be about $70 retail, and that doesn’t even include the arugula or the tomatoes.
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I finally got to have my rib cap salad!
BTW, I went to another Mendocino Farms on Fair Oaks Blvd in Sacramento, had another great Bánh mì salad
( and a great chimichuri steak and bacon sandwich. )
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The bread and butter jalapeños sound Interesting. I love pickled jalapeño slices, however they no longer like me.
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Another creamy salad dressing, loosely based on a grilled onion crema from the Bar Ama cookbook. Will be making it again soon:
Charred scallion dressing:
1/4 c. sour cream
1/4 c. mayo
2-4 T. buttermilk (to desired consistency)
2-4 t. lemon juice (to taste)
5+ scallions, chopped, whites and greens seperated
In an oiled, cast-iron skillet over high heat, char the scallion whites on both sides until well colored. Remove from heat, let cool, and chop finely together with the scallion greens. Add to the other ingredients. Cover and chill for several hours (or best - overnight).
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Instant cucumber salad. Slice small cucumbers into 1/4 inch thick coins, sprinkle on salt and pepper, add a splash of whatever vinegar you love (rice works very nicely) and a short drizzle of olive oil. Stir. This takes about a minute to make and is fantastic when you’re feeling lazy. No photo, but if you have cucumbers and a minute, you can take your own.
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My favorite salad-as-a-meal!
Thoughts on Panzanella
I’m quoting @honkman (hope it’s okay, @honkman 
)
I realized I like panzanella that has been sitting in dressing around for half an hour. It doesn’t become less appetizing to me. I would probably eat leftover panzanella the next day.
What are your thoughts on panzanella where the bread has been in the dressing for a while?
I note some recipes tell readers to leave the bread in the dressing for 2 hours or longer.
