I know that technically it’s autumn.. but unfortunately the Bay Area hasn’t gotten the message. When I called “the man” to let him know I was heading home from the office he suggested that maybe I should stay at the office.. and sleep on my office couch.. since it was air conditioned. The last gasp of summer is frying my house.
Despite his suggestion, I headed for home. It did however change what I was planning to make for dinner. Instead of slaving over the stove I decided to make salad instead.
I’ve made the salad below from the original recipe. Heck I even made the fiddly little Parmesan cups. It was good.. but on a hot night, when all I want is a simple salad.. there was NO way I would be turning on the oven. Even without the parmesan cups this little salad plus vinaigrette is full of win.
I topped this with half an already-grilled AB chicken breast.
Original from FoodNetwork: Spinach Salad in a Parmesan Frico Cup
For the Citrus Vinaigrette:
1/4 cup extra-virgin olive oil
zest from one lemon
juice from one lemon (the one you zested)
zest from one orange
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepperFor the Salad:
6 ounces green salad or baby spinach leaves (about 6 cups)
1 orange(the one you zested), cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly slicedMix the Vinaigrette. Mix the salad. Pour the vinaigrette over the salad and toss to combine.
