Tim Ma prepares a duck
confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability.
Case in point: I recently had a
lentil salad at a restaurant that could have been amazing, but missed the mark due to a tart lemon dressing that overwhelmed the flavors of the salad.
So, we've established how much I love salad and sugar cookies (not together), and if there's one thing that I will choose over a
good salad at a restaurant, it's a bowl of chili.
I think the easiest way to go about this is to have a smoothie for breakfast everyday, pack a salad to take to work, or eat a salad out at lunch as its usually easier to find
decent salads at restaurants than any other type of food, then soup for dinner.
Tim Ma prepares a duck
confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability.
If I order
a salad at a restaurant and the waiter brings me lasagna, I will not accept his explanation that in their little twilight restaurant when people order a salad, they actually mean to order lasagna.
It's not very often that I order
salads at restaurants - this may have actually been the first time, but this dish sounded too good to pass up on.
Sometimes I'd order
the salad at a restaurant and either feel uninspired (aka #sadsaladsyndrom) or «bleh» after eating it.
Ever had little sprouts on
a salad at a restaurant?
And you've no idea how many times I've ordered
a salad at a restaurant to receive the most bland bowl of limp leaves you ever did see.
At every meal, I look for a different vegetable, I scout the soups and
salads at restaurants, and always toss in extra greens into every recipe.
As soon as I tasted
this salad at the restaurant, I knew I wanted to make it!