Results tagged chives from David Lebovitz

Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing

wild rice salad

Over the past few weeks, I’ve been trying to use up things I already have in the cupboard, plus eat seasonally, plus make things that are relatively easy to make – and this salad fit the bill on all counts. It combines tahini with wild rice and used up some of the marvelous root vegetables that I can’t help buying at the market, even though I should be using up what I’ve already got on hand. It’s not the prettiest salad in the world, but compared to what I didn’t show you of my refrigerator, that bowl should be hanging in the Louvre.

Speaking of which, I’m only going to give you a glimpse of my jam-packed refrigerator (and I mean literally, there are over a dozen jars of assorted jams in there) because I don’t want my refrigerator scrutinized. Not that I’m ashamed of having a bottle of bbq sauce and some store-bought feta, but, well, my refrigerator is sort of a disaster at the moment, and I’m hoping to take care of that shortly. (Although I’ve been saying that since November…of 2007.)

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Poilâne

pain Poilâne

I don’t think about this so much anymore, but one of the reasons I moved to Paris is that I could, whenever I wanted to, go to Poilâne and buy myself nice chunk of pain Poilâne. Just like that. Although I’m from San Francisco where there are quite a number of excellent bread bakeries, there’s something special about the bread at Poilâne – it has a certain flavor, just the right tang of sourdough, dark and husky but with an agreeable légèreté that makes it the perfect bread for sandwiches, to accompany cheese, or as I prefer it, as morning toast with little puddles of salted butter collecting in the irregular holes and a thin layer of bitter chestnut honey drizzled all over it.

Pain Poilâne

A week after I moved to Paris, a friend and I were invited to lunch with Monsieur Poilâne and his wife. Both were lovely people and Monsieur Poilâne was animated and still excited about the bakery he’d owned seemingly forever, which was (and still is) considered the best bread in the world. (I’ve never met a bread baker who didn’t use Monsieur Poilâne’s pain au levain as a reference point for excellence.) He took out a piece of paper and a pen, and wrote down a list of places that he wanted to take me, which I thought was odd – yet rather generous – since the man had just met me.

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Blue Cheese Dressing

iceberg salad with bleu cheese dressing

I don’t know what possessed me the other day, but there I was, and there it was—I was faced with a big mound of Iceberg lettuce heads at the market, two for one euro, so I bought two of them. Although I don’t eat it very often, I love Iceberg lettuce salad and anyone who says they don’t is probably fibbing.

People will often justify their disdain of Iceberg lettuce on nutritional claims, but in reality, leafy green salads in general doesn’t carry that many nutrients. Think about it; if you steam a plate of those fancy mixed greens, after you get rid of the water and they’re cooked down, it equals about one tablespoon of vegetables. So if you’re looking to get healthy, eat green vegetables like broccoli and asparagus. And since you’re being so prudent, you can allow yourself to bring on the blue cheese and bacon!

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