i made frisee & endive salad with warm brussels sprouts & toasted pecans
today for lunch. it’s a combination i would never have thought of, yet it works very well. the hearty bitter greens are set straight with a combination of hot roasted buttered sprouts & pecans with the white wine vinaigrette. the pecans are sweet-ish, the butter melts the sprouts, it’s just a really nice & interesting salad that sticks to your ribs.
i’m marinating my orange/yellow organic beets in balsamic & olive oil. i plan on making another round of the couscous with this type of beet. but we have some stuff to eat up before moving into the next dish, it probably will not happen tomorrw because tuesdays are busy for me.