Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
Ah, salads… they are the butt of so many internet jokes (check out the Women Laughing Alone with Salad tumblr, it’s an old favorite). And there are so many bad ones out there – like with veggies that should never be raw (hey mushrooms and cauliflower!); enough cheese, fruit and sugar to qualify as a dessert or simply swamped in a greasy dressing that has a scary-long shelf life. It is completely understandable why they get a bad reputation.
Especially the kind that’s meant as a side dish. Sometimes, they completely go by the wayside.
Well, I am here today to change your mind about them. The reason everybody hates them is pretty simple: they aren’t often done well.
But the good news is, that’s easily fixed. It is totally possible to make a green salad that is tangy, rich and crunchy – something you enjoy! The whole idea should be that they are a nuanced, acidic contrast to whatever you’re eating as your main dish (which could be a savory piece of quiche, a rich steak, etc. – the key is the contrast).
So how do you get there?
This makes a salad so tasty, I often eat it alone just like this as part of a larger meal. However, it is the standard base of those “power salads” I put all over my Instagram. The acid, fat and salt combined with the bitterness of the greens is the perfect canvas for just about any salad.
So there you have it. Make salads great again! (Great tagline, do you like it? I think I’ll put it on a hat).