This whole planning-out-the-dinner thing? Awesome!
Tonight’s main attraction is a “seasonal red salad” from Nigella Lawson’s Feast, otherwise known as our wedding guestbook. I followed the recipe pretty closely (red cabbage, red onion, radishes, cilantro, canola oil, rice vinegar, lime juice, fish sauce, garlic). I took out the chile and the turkey, which meant that there was a greater sauce-to-veggie ration than in the original recipe — but as you know, vinegar is one of my favorite things, so it’s just right for me (and Mr. O, who likes vinegar too).
Anyway, I think with the turkey, the salad would qualify as a meal. As it stands, the only problem is that the salad takes so long to chew that it’s hard to eat it as fast as you might like to!
The reason for the fishy title of this post is that the salad has fish sauce in it (not at all overpowering, if you’re wondering), and that we served the salad with salmon and, less fishily, corn on the cob. Mr. O pan fried the salmon with soy sauce, and it was fabulous! I can never make the fish all nice and and browned — but he does it every time. What a guy.
Here it is on the plate!