Friday, May 16, 2014
Food Revolution Day (FFWD Deconstructed BLT with Eggs, Take 3!)
On numerous occasions I've stood in the grocery store aisle trying to decide what brand of something--granola bars and shampoo both come to mind--to buy. I've spent way too much time debating the pros and cons and scrutinizing the prices and ingredients lists, only to make a decision, come home, and realize that I already own exactly the same thing. Some might say I'm boring. I like to think that I'm consistent (and also predictable). So, I chuckled to myself when, after thinking about some different Dorie recipe options for Food Revolution Friday, I selected this one, only to then remember that this was my choice for last year's Food Revolution. Including the time we made this as a group, that makes the third time I've made this recipe. I think it stands out because it's the first recipe I made with the group, and because I just love it. In my book a salad with many different, flavorful, components is the perfect kind of warm-weather dinner. There's enough going on to be substantial, filling, and interesting, but it isn't too heavy. I was worried that Paul wouldn't think it was enough, so I also made a simple bean soup on the side. I thought this would be a good one to teach kids because it has so many components that everyone should know how to make. A homemade vinaigrette, homemade croutons, perfect hard-boiled eggs, and homemade mayonnaise (I didn't have time to make my own mayonnaise this time, and I know some people don't feed raw eggs to kids, but it is an amazing thing to watch come together). With these components, you can put all kinds of delicious, and healthy, dinners together in no time.