I think we've discussed this before. My friend Malinda has a real knack for making salads. Remember the shaved fennel beauty in Super Natural Every Day? That was hers. We were at her house for dinner the other night and she made a broccolini salad I parked just to the right of my wine glass. Must have had three servings. There were blanched lengths of broccolini, big shards of homemade croutons, creamy pockets of burrata, and toasted almond slices.
It was one of those relatively simple preparations that reminded me of how good certain things are. Sometimes I forget big, rustic homemade croutons are worth making. And mozzarella? It's great in salads - it doesn't have to be summer, and you don't have to include tomatoes. Things like that. Ideas like these get pushed out of my brain from time to time. And its nice to get reminders.
We chatted in the kitchen before dinner about dressing for the salad (and broccoli/broccolini in general). Malinda mentioned she likes to accent hers with a bit of anchovy when there aren't vegetarians around. I told her I often do the lemon zest/red pepper flake combo when I'm throwing broccoli together on a wee! knight. And as that sentence was coming out of my mouth, I thought, wow, what a yawn. Surely I can come up with something more interesting than red pepper flakes the next time around.
So I kept thinking about it. On the walk home, up the stairs, brushing teeth....The image of a big pile of, whispy, thinly sliced scallions kept popping into my head. So, that's the direction I went when I made this for lunch the other day. I spiked it with some minced serrano pepper, and loaded it with toasted almonds as well. Thanks for the inspiration M :)!
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