If you were planning to prepare Amanda's Warm Salad with Bacon Dressing (discussed about a week ago in the Blog . . . . http://www.food52.com/blog...) for dinner (tonight), what would you serve with it? Thank you! ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I didn't note this in the post, but I now remember my mother serving it with German wursts.
pierino is a trusted source on General Cooking and Tough Love.
Amanda's salad riffs on a classic, frisee aux lardons. Myself I'd be thinking along the lines of charcuterie as in perhaps grilled sausages and maybe some cold local beer (it is October now). If it's not too hot to heat up your oven perhaps a quiche with leeks. If it is too hot, maybe vichyssoisse. Pretty easy to knock out and serve cold.
Fabulous with roast chicken or a grilled steak - and, ohmigosh, try it with a simple herbed pork chop - pan-fried or grilled - delicious.
Thanks, all. I just happen to have had some Prather Ranch Beef Beer Brats in the fridge, so that's what we had. I roasted some sliced Yukon golds (plus some broccoli), served the brats with pear Mostarda Mantovana I made a few weeks ago, and we washed it all down with some Bavarian Weissbier. Great dinner, especially the salad . . . . oh, and I used my own cider vinegar, which I made last year about this time. It is really exceptional -- the best cider vinegar I've ever tasted. It made the salad all the more delicious. ;o)
Okay, you are seriously amazing AJ! How the heck did you make your cider vinegar?
A trick borrowed from applesauce cake (only crazier).
Ridiculously Fudgy Brownie Cake
Break the Yom Kippur Fast with Salad
What's New in the Neighborhood
How to Make the Most Authentic Carbonara
The Hits Keep Coming