This elaborate salad dressing was made all the more laborious to complete due to the elusive “Sauce Robert,” which I will elaborate on in a later post. It was fun to do…once.
Simple to execute, this sandwich relies on the thin slices of meat and cheese interlaced between each other. Paired with a homemade coleslaw makes a delicious luncheon dish.
As Vincent promised, these certainly were incredibly rich. I think I almost broke my Fitbit punching in the all the calories afterwards. But…was it worth it? I personally love crepes and cheese, but this dish was a little like a blunt head wound. No style, no finesse. I am always happy to try new dishes in the book, but I don’t think this will take first place for best crepe recipe in the book.
My girlfriend loved this salad (which means that it was a big hit). I have had similar salad that were pre-made at grocery stores but none were as exotic, flavorful or fresh as this one. Shaving the coconut fresh and making your own mayonnaise makes such a difference. I didn’t serve it in halved coconut shells, maybe next time!
A nice summer soup, I ended up adding a lot more salt, lemon juice and pepper than the recipe called for. I also pulsed it quickly in a blender since I like my gazpacho more fine than I was able to get just with a knife. Other, than that. A pretty good, simple recipe. Excellent with croutons.
At turns light and heavy, this salad is a blue cheese, bacon, and avocado salad which is lightened by the lemon juice vinaigrette. I was kind of amazed to find avocados in the book considering how scarce vegetables are. Still, a nice salad. Although probably not something I would rush to make again.