I know my way around the kitchen as well as the next person. Which means while I’m comfortable cooking for a crowd, I’m also more than a little intimidated by culinary geniuses like my friend and fellow author Jael McHenry. Jael had me over for dinner last week, and let’s just say that her meal was better than anything I’d had in a restaurant in months, if not the whole year.
What I really loved about Jael’s cuisine was that it left me completely inspired–which is really what a great meal should do, I think. The main dish was a chorizo soup with homemade croutons (so perfect I’m salivating just thinking about it) But what really wowed me was her salad. It was deceptively simple: some greens, including endive, and a generous serving of fresh farm market strawberries and chopped almonds. I thought for sure that the dressing–which pulled all of the amazing flavors together in just the right way–was some complicated concoction. Nope. Jael confessed that it was nothing more than olive oil, balsamic vinegar and some salt.
Point being, you must try this salad; I know I’ll be attempting to recreate it this week. You can find the instructions (there’s no real recipe to it) here, and check out Jael’s blog for other great recipes and thoughts on writing, too.