Many years ago, we enjoyed a memorable dinner with our friends the Ellsworths of Palo Alto, California. She was a magnificent cook and the dinner was fresh and simple. The salad, as I recall, was topped with walnuts and grapefruit. I was wary, but my courage was rewarded; it was delicious.
My favorite salad this week is:
romaine lettuce
cucumbers
grapefruit sections
candied pecans
(toast pecan halves and anise seeds over medium heat, add maple syrup and sugar, cook for about 6 minutes, cool)
Enjoy.
1 comment:
Looks delicious! Thanks for sharing.
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