I know I said yesterday that I was going to make salads with chicken. But I was tired, and the chicken was at the bottom of the freezer. So I decided on poached eggs as the protein instead.
I washed and ripped apart the CSA lettuce, chopped up tomatoes from week 2, chopped grocery store carrots and celery, and ripped up some of the pea shoots. I added chopped feta from last weeks cheese share, and poached a few eggs to throw on top.
I then begged Carl to make a vinaigrette because he is awesome at them. This one was sesame oil and rice wine vinegar.
The salads were simple, yet delicious, and a great way to celebrate the end of the year. We paired them with a 90+ cellars granacha from Spain, which was much more to Carl’s taste than mine.