Friday 30 August
We essentially took the crab salad
from Tuesday, thickened it with some fine breadcrumbs, rolled four patties of
it in panko, and fried it up as tender crabcakes.
We're now making our kale salad
with one saladspinnerful of fresh leaves from the garden, tossing it in a bowl
so that each leaf can be coated and relax, and leaving the grated cheese to be showered
on at the end so it doesn't clump up.
Unfortunately we were out of pine nuts, and the kale is getting a little
tough at the end of the season. Still
good, though.
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