I just did
my few batch of the salad, but I'm a bit afraid that it did not turn out fine.
Not exact matches
Over the last
few weeks I've been keeping a
batch of these pickled beauties in the fridge and have been putting them in all kinds
of salads including this one and enjoying them as a garnish on snacks like hummus on rice cake thins.
I rounded this out by adding a
batch of cooked puy lentils and a
few bunches
of chopped steamed asparagus to the
salad.
In the
few days since I made this
batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some
of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a
salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich.
I make a big
batch of Gluten Free Macaroni
Salad with Tuna at the beginning
of the week, and then I don't have to turn on my stove for a
few days!
My mother used to make big
batches of egg
salad for the cafe she owned (I use her recipe, with a
few of my own touches) and I picked up her trick for breaking up the eggs without making them into total mush.
A
few weeks ago I decided to whip up a
batch of potato
salad using avocado instead
of mayonnaise.