this weekend can be wrapped up in two words – yummy food. we ate so well (2 out of 3 times, not needing to leave our house to enjoy) and thanks go left overs, i’m still reaping the benefits.
it started with our first MUNCHERY order on friday. i placed the order first thing in the am, moments after dropping EBN off at preschool. while you have until 2:30pm to place a same day order, i had noticed previously that some of the options sold out as the day progressed and i wanted to make sure we got what our hearts desired. ABN ordered a ginger carrot soup to start, followed by lamb, while i chose fresh papparadelle pasta with wild mushrooms. the doorbell rang at promptly 5pm and our delivery included two freshly baked chocolate chip cookies to celebrate our first order (a big hit with EBN). the entire bill, including delivery fee and tip was $35 and we both had enough leftovers to enjoy as a 2nd meal. i can’t remember the last time we had such good take out/delivery (especially since i’m refraining from sushi these days) and there is no way the price could be better. i’ve downloaded the app and plan to make semi-frequent use of MUNCHERY in the coming months.
saturday night, ABN’s dad was in town for 24 hours and so got a babysitter and headed down to san mateo to enjoy one of our very favorites – ALL SPICE. from our very first visit we knew that it would be a hit with ABN’s dad who appreciates good food like no one else, and the night did not disappoint. i enjoyed a stuffed pumpkin that was TDF to the extreme. and i didn’t share my butter cake at the end of the meal. not even one bite.
finally, late sunday afternoon, as EBN watched mary poppins, i found myself perusing instagram. my brother had posted a photo of a LA SCALA PRESTO chopped salad that stopped me in my tracks. what the what? i know for a fact, that very salad can ONLY be procurred in LA while my brother is 3000 miles away in nyc. someone needs to start explaining. turns out, after some rapid text exchanging, he had stumbled upon a long lost recipe. after sending ABN to the store to collect ingredients (do not pass go, do not collect $200), i remembered that i already had the recipe! my parents included it in the CAN YOU MAKE IT COOKBOOK they produced as a shower gift, 6 years ago! i’d attempted the salad once or twice before and while good – there was always something a bit off. and all that damn chopping. leave it to my brother to discover the secret – use your cuisinart – on the pulse setting. the result was EVERYTHING i could have asked more and more.
RECIPE NIGHT: CHOPPED SALAD
serves: 6 – this is bullshit. it serves 3…but only if you have the strength to cut yourself off
- 1 head iceberg lettuce
- 1 head romain
- 1/4 lb of italian salami
- 1/2 cup mozzarella cheese, shredded
- 1 15oz can garbanzo beans, rinsed
- grated parmesan
- 1/4 cup olive oil
- 1 tsp dry mustard
- 2 Tb red wine vinegar
- 1/2 tsp ground pepper
- 1/2 tsp kosher salt
- 1/4 cup parmesan cheese, grated
get ready, this is the easiest and most delicious recipe…ever.
chop your lettuce in the cuisinart. i found this works best in small batches and on the pulse setting. anything else leaves you with a pulpy, wet mess. next, place your salami in the cuisinart and pulse away. add beans and mozzarella to the salad.
time to whip up your dressing. mix all ingredients well and pour over salad. i find that salad is best if you pour the dressing and then wait at least 15 minutes before serving. this allows for everything to combine just perfectly. top with additional parm.
there are many additions/variations to this recipe. the REAL NANI always added chopped fresh tomatoes and turkey. others have been known to opt for tuna. but, like my EDDIE before me, i’m a purest and won’t mess with the original. best served with warm french bread, and eaten in bed followed by ice cream and raspberries (i’ll explain that part in another post).