For our Superbowl dinner, Rose and Shane got wings and fries from UFC (that stands for Unidentified Flying Chicken, seriously). And they were happy.
For me it was a big salad. This afternoon, after a week sans raw veggies (tender stomach), I found myself dreaming of giant, 90’s-style salads. Remember those? The problem being, that I couldn’t quite recall what was in those giant 90’s style salads besides artichoke hearts and spinach.
Instead, I made a salad of romaine, crimini mushrooms, raw sweet potato and wheat berries. The yummy, melt-in-your-mouth creamy, dressing recipe is below. It would work on any hearty salad. ‘Hearty’ meaning, less tender, young leafy greens, and more heavy greens (romaine, spinach, kale, escarole) and crunchy extras.
• Creamy Dressing •
2 tablespoons creme fraiche
1 1/2 teaspoons grainy mustard
1 tablespoon plus 1 teaspoon red wine vinegar
3 tablespoons olive oil
salt to taste (about 1/8 to 1/4 teaspoon)
Combine the mustard & creme fraiche, mix in the vinegar, and season with salt. Add the olive oil and mix with a fork until well emulsified.