I used to have a job at a high-end firm where, by the end of my time there, it became one of my tasks to bring the boss his salad on a silver platter. It had to be the same, specific platter and it was to be left on the edge of a silver table. The deal was pretty straightforward. The only dilemma was whether or not to knock on the opaque screen to inform that it had arrived. That's the visceral memory that arose when I set my own desk lunch down today and realized it was on a silver tray. But phew, I was in my own house and no dilemmas about knocking were to persist! Let me clarify, it was a sheer accident that the salad ended up on the tray--the tray was literally on the table and the bowls ended up on it. But then I realized how convenient it is to have your lunch on a tray. So maybe he was onto something. He always was.
Until next time. xo MN
Updated Salmon Cobb
1 1/2 - 2 cups sliced, green or red leaf or Boston lettuce, ideally from a head
Handful garden veggies, chopped and slivered: radish, green pepper, carrot
1/2 a small red tomato
1/4 large or 1/2 small avocado
A chunk of cooked salmon, ideally room temp**
2 T crumbled blue cheese
1 T red onions, pickled
1/2 c parsley
1 clove garlic
Juice of 1/2 a lemon and a few teaspoons zest
1/2 c sour cream (or Greek yogurt or combo)
1 T olive oil (optional)
pinches sea salt + pepper to taste
Combine first 3 ingredients in food processor, then add cream and process until light greenish, and drizzle in oil through the top for a final emulsion. Season with salt and pepper. Ideally, chill it in the fridge for a little.
Assembly: You know what to do. Arrange, nestle and pour.
**For simple roast salmon, generously salt and pepper fish, then let the fish sit at room temp while the oven heats to 400 degrees. Meanwhile brush it with a little oil, lemon zest, crushed garlic and herbs and roast on parchment lined baking sheet for 15 minutes or until flaking and just opaque in center. Cover with foil or loaf pan for a few minutes then serve. Use leftovers for salads like these.