One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
What do you do with celery leaves and those spring green innards? Make a fall salad!
Spring screams shrimp salad! Say that five times fast.
A bronzed bird doesn’t have to be the only show stopper on your table. This seasonal composed salad is super-fast and easy to make and will also get a number of ooh’s and ahh’s.
Have you ever grilled a garden salad? Not the loose-leaf type, but wedges of lettuce heads with glorious nooks and crannies where you can bury your vegetables, fruits, nuts and cheese treasures. (Don’t have a grill? You can also pan fry them over high heat.)