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Salad of Many Things

I’ve been thinking about salads lately. Their composition on the plate, as well as the palate.

Blanched baby bok choy, baby carrots, artichoke; red pepper batons roasted with olive oil and salt/pepper; radish wedges; fresh tarragon, basil, oregano, parsley, thyme; on a bed of cauliflower which was put through a food processor to give it the consistency of cous cous, then simmered just until tender.

Vinaigrette of maille dijon mustard, salt, champagne vinegar, and toasted almond oil. The vinaigrette was awesome. We ended up using the remains of the artichoke and veggies as an excuse to pour it into our gullets.

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