It’s that time again…
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I had to copy and paste this into a Word document. I have never used the three sources of celery and that really intrigues me. Love celery in this house.
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BLT panzanella to use up some of the absolutely divine Purple Cherokees that are still popping up on my plants. Fried up some bacon, then fried up some cubed sourdough in a little of the grease. Tossed the chopped tomatoes with salt to release their juices then stirred in a healthy glob of mayo and lots of black pepper. Stirred in the croutons to soak up all that lusciousness, plus the chopped bacon and a handful of romaine just for greens. Ridiculously good. Maybe better than an actual BLT because of the higher tomato-to-bread ratio.
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that sounds delicious !
And I forgot to put the celery salt in there 
— the pic, not the salad 
i am making the Olive, Artichoke and Romaine salad tonight in memory of Robert Redford, without the mung bean sprouts.
I love it, too. I don’t know why it gets such a bad rap. Kronchy, fresh, healthy… not to mention a great vehicle to scoop up bits of the tuna salad
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I like to fill stalks with Boursin cheese.
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Do we need a celery thread? 
Found this old one. Perhaps we can resuscitate it, like so many other mummy threads here
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Last night’s dinner salad.
Romaine/tuna/cherry tomatoes/pickled onions/cucumber/Parm Regg/Kalamata olives/lemon Dijon dressing.
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BLT-ish salad with a few additions: iceberg, umami bombs, zuke, yellow pepper, bacon in a mayo-scallion dressing.
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I’ve been haphazardly working my way through “The Build Your Bowl Salad Cookbook”. I bought it on a kindle deal after taking a quick glance through a sample. Now, though I like salad, I was not exposed to many except for a quick veggie with oil and vinegar dressing and potato salad, so my view is a bit limited. This book has really widened my horizons. I’ve tried five different recipes and each one has been excellent.
Tonight’s dinner was Caribbean Jerk chicken salad. Marinated chicken tops a veggie salad with mango chunks and a mango dressing. Chopped avocado and toasted cashews are a garnish. We really enjoyed this and are looking forward to the next one.
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Middle of the week I made a tomato salad- just tomatoes(salted/drained) , oil/vinegar, fresh basil, and a little jalapeño. Then for lunches I had it over lettuce, threw in some bread and called it panzanella, etc. Today, I took what was left, added a peach, some feta, more basil, a bird chile, and croutons from the end of last week’s homodama. Over romaine from the farmers’ market tomato salad juice was the dressing. My favorite so far!
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The Build Your Bowl Salad Cookbook strikes again, this time with pear and edamame harvest salad. A thyme/honey/garlic dressing on greens, edamame, and pears that’s topped with goat cheese, toasted pepitas and pecans, and a small sprinkle of chia. Excellent salad, especially for a day as hot as this. This is the sixth recipe from the cookbook and another success. Nina Cherie Franklin knows how to put together a really good salad.
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This is similar to a salad I used to make based on something I had in a restaurant around 30 years ago: lettuces with sliced pear, toasted pecans, and goat cheese with a vinaigrette made with olive oil, white wine vinegar, a little Dijon mustard, garlic, honey, and tarragon.
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this looks good
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