I am bringing a green salad to a brunch tomorrow. Host is serving ham, asparagus, and quiche . . . one of the guests will be a Japanese high school exchange student. I would love to come up with a salad that could work with the menu but maybe be a friendly taste of home for the guest from Japan. I am thinking no cheese or dairy, and maybe a sesame-ginger dressing, lettuce, cucumber. But I would love some ideas from fellow picklers . . . thanks! Also, if there were a way to work in some champagne mangoes my husband would be very happy!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)