Oh how I love leftovers. They make gorgey gorgey salads.
After finally, FINALLY finishing midterms, I enjoyed a lovely celebratory dinner at Legal Seafood, where I had a gift certificate to courtesy of an unclaimed giveaway prize at my old office that I, the unpaid intern who organized said giveaway, was lucky enough to get. Along with a luscious glass of vino verde, I got the “simply grilled” arctic char (one of my FAVE fish, like salmon on crack and also sustainable!).
It and the accompanying sides, along with mizuna (which I’m obsessed with at the mo) tossed with oil and lemon juice made for a KILLER salad.
When you think about it, restaurants probably do a similar thing with lunch salads: “Hey Mel, we gotta whole bunch of fillets left over from last night. Let’s make a fish salad special!”
Okay, clearly fish, greens, and snap peas… but let’s focus on that interesting looking blob at 1:00.
JALAPENO. CHEDDAR. POLENTA. Ohhhhhhhhhhhhhhhh yesssssssssssss. I seriously need to get my hands on some polenta, because I’m sure this recipe would not be at all difficult to recreate, and it rocked my socks. Basically anything thick and corny and cheesy does (I’m also a big tamale fan!)
Finally, I was reunited with my <3
I know it seems like all I eat is yogurt but actually I’ve gone without for over a WEEK! However, yoplaits were on sale at Shaw’s, so I definitely restocked :D