I consider myself pretty lucky to be dating a girl like Shan. There is a long list of reasons why (she makes great salads for example ↑), but I think one I’m most grateful for, is that she’s a total babe is her calm, reasonable nature. We’ve never got in a fight, which is strange to most people, and frankly, sometimes it’s a bit unbelievable to me as well. We’ll chalk it up to being up front with one another, and listening to each other before getting upset. Of course that doesn’t mean I don’t irritate Shan some days…like today. I have this tendency to be a little “too helpful” – a quality that usually rears it’s little annoying head in the kitchen. Just read some of our other posts, it usually appears subtly, like this:
“She was initially going to make it herself, but whenever Shan gets in the kitchen, I can’t stay away, I love making new things, especially with her.”
I see something happening, and I want to be a part of it! I can’t help myself. While this is all well and good most times, sometimes I’m too helpful with my suggestions. How to cut something properly, what knife is best, what ingredient to add, how to clean something, what product to use, the list goes on… On this particular day, it was cleaning commentary that tipped me from being helpful, to being annoying. In an effort to curb any further irritation, I put myself on lockdown in the basement, and got on with my workday. Hours pass, and my stomach is beginning to grumble, I realize it’s time to re-surface. I cautiously make my way upstairs, relieved to find Shan in the kitchen, whipping up not just one, but two salads! HALLELUJAH! SHE STILL LOVES ME! Not only was she whipping up two delicious salads, she was doing so in the lovely ceramic bowls I purchased the day before. I warily suggest taking a photo (because I was excited about the bowls, and the salad looked wonderful), and Shan says “sure”. Slightly pushing my luck, I make a few suggestions for the salad (poaching some eggs, and sauteeing the mushrooms she had sliced), and get busy setting up a quick photo. Walking on thin ice, I make quick work of the photos, and we get to eating lunch.
- 6 pieces of kale (stems removed)
- A couple handfuls of spinach (optional)
- 1 Handful of almonds (chopped)
- 2 tbsp parmesan (finely chopped)
- ½ a shallot (thinly sliced)
- 2-3 slices of prosciutto (shredded)
- 4-6 artichoke hearts (chopped)
- 2 mushrooms (sliced)
- 1 tbsp of butter
- Salt & Pepper
- 2 eggs
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- VINAIGRETTE
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- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ tbsp oil from artichoke hearts
- Combine ingredients for vinaigrette, whisk until emulsified.
- In a pan on medium heat, add butter, once heated, add mushrooms, sauteeing until browned.
- Boil a pot of water, once boiling, reduce heat to a gentle boil, poach eggs for about 3 minutes, removing with a slotted spoon.
- In a large bowl, combined chopped kale leaves, and spinach, toss with dressing.
- Add almonds, parmesan, shallots, prosciutto, artichoke, and mushrooms. Gently toss.
- Serve in bowls, topping salad with poached egg, salt & pepper.
This was one of those salads inspired by leftovers in the fridge (which is often the case). A satisfying mix of kale and spinach, tossed with a simple lemon vinaigrette, and important things like artichokes, mushrooms, prosciutto, and poached eggs. It was an extremely satisfying salad, possibly made even more satisfying, thanks to my hunger, the new ceramic bowls, my jubilation that Shan didn’t want to leave me, or because everything Shan put in it was amazing (especially the secret inclusion of artichoke oil).
Thanks Shan,
Bob
