Monday, January 13, 2014

Looks Matter

Last night I made chicken tagine with two kinds of lemon, an oft-used recipe from my friend Elizabeth Bard. I like to precede this Tunisian stew with a simple salad from the same region: some combination of oranges, radishes, spinach, olives and sheep cheese, with a nut oil and lemon vinaigrette. Although the ingredients are appealing, this doesn't sound like an exciting first course, but with a little care, it can become an appetizing opener.

Here's how I assembled the salad.

Radish, orange, olive and spinach salad, with grated Romano cheese and lemon and argan oil dressing
 A couple of minutes of effort can make a big difference.

Bobby Jay

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