Weeknight Cooking

A Chunky Sweater of a Salad

February 20, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Amanda's kids' lunch from Food52

My kids like salad and it's been hearty winter salad weather, so I put together a chunky sweater of a salad for them -- blanched Romanesco broccoli with its plainer broccoli cousin, tossed with an anchovy and garlic dressing and coarse breadcrumbs, with a few slices of soppressata for good measure. Bread and butter went on the side (the ultimate winter snack, no?). And blueberry yogurt, because I was out of homemade options, and you're not going to hold this against me are you AntoniaJames

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.


kathy February 20, 2014
Anyone who has tasted 'real' yoghurt, either homemade or 'Mtn High' for example, would know that the yogurt, greek or otherwise, that tastes as if it is full of powdered milk and sugar is a travesty.
Amanda H. February 22, 2014
This yogurt doesn't contain any sugar. The blueberry half does include some sugar but I've never found it overwhelming, like in many commercial fruit yogurts.
catherine1108 February 20, 2014
I would love the recipe for the dressing, please....
Amanda H. February 22, 2014
Oh, I sort of wing it! In a mortar and pestle, I mash up 2 anchovies and 1 small garlic clove with some salt, then I squeeze in the juice from half a lemon or some vinegar, sometimes a dab of mustard, and then olive oil to taste. Occasionally, I added chopped capers and herbs, but mostly I keep it simple. I hope this non-recipe is helpful!
catherine1108 February 22, 2014
Thank you! That is very helpful.
youri March 27, 2014
Do you mind sharing what type of mortar and pestle you use? This dressing sounds delicious!
Amanda H. March 30, 2014
I use a ceramic one -- nothing special.
ChefJune February 20, 2014
That would have been so much better than what I had fro lunch today.
drbabs February 20, 2014
I'm laughing at your comment to AJ, and then I just noticed that the expiration date on the yogurt is 17 December 2013. I'm glad I'm not the only one! :)
Amanda H. February 22, 2014
Haha! This lunch is actually from December (I swear!) but I have definitely served up some out of date foods in my past (and will continue to in the future!).
Jara February 20, 2014
I want to hear more about the anchovy and garlic dressing...
Amanda H. February 22, 2014
See my comment above -- I explain how I make it.
AntoniaJames February 20, 2014
Amanda, no, I won't hold that (or anything) against you. Life's too short, really. But you knew that . . . . ;o)
Amanda H. February 22, 2014
Aw, thank you.