Caramelization. Such a good word. Such a good thing to do to food. Taking the mundane and transforming it into sweet sticky goodness. My children don’t know ribs by their proper name… ribs in my house will forever be known as candy meat. We had ribs for dinner last night, and by some miracle, there were leftovers.
Toast with mayo bookends extra old cheddar cheese, mixed greens, tomato slices, and all of the leftover sweet, sticky candy meat.
I have a hard time eating salads sometimes. It bugs me when one mouthful is all greens, and the next one is all tomatoes or what have you. Perhaps I have issues, but I want to taste everything, in every bite, without having to perform a circus act on my fork to get it all into my mouth. For those reasons, this salad rocks, my, world. It is also a great way to use up odds and ends of veggies from your crisper.
In my crisper, I had purple onion, zucchini, mushrooms, carrots, red pepper and mixed greens, but feel free to put anything you want in. Chop it all up super fine and add the secret ingredients that take this salad from meh to awesome… Avocado and cheese (I used extra old cheddar), both diced finely. Mix everything up with some freshly ground black pepper, and I swear you won’t even notice this salad has no dressing. Try it. Really.
For many years, I complained that no one in my home loved to eat lamb. I always made something else, so that dinner would not go uneaten. Well, the grass is always greener let me tell you. My three and seven-year-olds now turn into wild carnivores whenever lamb is served. Vegetables? What’s that? Side dishes? What are those? Cutlery? Forget it. Gimme the flesh.
So as it turns out, leftover from last night’s dinner, there were roasted ruby potatoes, homemade tzatziki, mixed greens, and, no lamb. I sliced the potatoes in half, chopped up some green onion and yellow pepper, and mixed it all up with the tzatziki. Greek-ish potato salad served on mixed greens and topped with green onions and black pepper. And no lamb. Did I say that already?