First, THANK YOU everyone for your lovely comments on my anniversary post. I'm so lucky to have such supportive, kind, and fun readers!
If you haven't heard, I've spent this past weekend photographing Eat Write Retreat in exchange for attending the workshops, staying at Madison hotel, meeting amazing people, acquiring new blogging skills, bringing quite a bit of swag into my kitchen and of course eating! There was oh so very much food and drinks involved. I'll be posting a few recaps about Eat Write Retreat in the coming days, but for now I want to share with you this salad, in which no lettuce was harmed.
After a weekend of being fed breakfast, lunch and dinner (and many snacks in between), I came back to my condo and to a rather empty refrigerator. Still, I needed to make something quick for dinner. One of the ingredients I always have on hand are eggs: there are just so many different quick meals you can make with them.
This time around I decided to make a salad. But this is not your typical lettuce, cucumber, tomato salad. No! In fact, this salad has no lettuce whatsoever.
2 endives, thinly sliced
1 cucumber, chopped
2 radishes, chopped
1 scallion, thinly sliced
salt & pepper
just a tiny spoon of mayonnaise
hand full of cilantro, chopped
5-10 pickled beans, chopped
2 hard boiled eggs, quartered
1. Combine all ingredients, but eggs.
2. Spoon your salad into a plate and top with the eggs. Serve.
This was such a refreshing, filling, and in my opinion pretty salad. This is definitely one of those salads that is a full meal. You could also add a thick slice of French or Italian bread, or even some grilled chicken of fish. But I thought it was good on its own.
A special shout out to Phickles Pickles. Loved their pickled beans, and can't wait to try their pickled okra.