beluga lentils with crispy brussel leaves, carrots + fennel with a ginger dressing
Thursday, February 7, 2013 at 11:48AM | gluten-free // lunch // salad // vegan 
Yes. I am sharing two salads with you in a row.
You see, there is something I have to tell you ... salads are my thing. My speciality. My jam.
I know, It is not exactly the most exciting thing in the world.
Some people are really good at making awesome, fancy things like creme brulee or pot pie. I am really good at making salads.
I always wanted to be really good at making one thing. You know, so Bobby Flay would come knocking on my door to do a throwdown. Being the veggie lover that I am, I guess it was natural that salads became my thing. I'm ready for my salad throwdown Bobby. Bring it.
You might be thinking, what's so special about making salads? Isn't making salads really easy. Well, yes, it is. But anyone who is really good at making one thing puts a lot of love into making that one thing.
I put a lot of love into my salads.
I love to make my own dressing, I love to incorporate a good balance of ingredients, I love to use only what's fresh and seasonal, and I love to add unexpected things.
It's all about the love and the ingredients.
As always, whenever I post a salad recipe, I like to think of it more as a guideline or an inspiration for your own salad creations. If you've never used sautéed fennel in a salad, maybe you will try it sometime. If you've only had ginger dressing at a japanese restaurant, maybe now you'll be tempted to make your own at home.
Or maybe you will try this just as I made it. I sure hope you do.
