Salads are always better at a restaurant, right? Well, now that I work at one, I’ve picked up a few insider tips. Starting with… 1. Properly drying the greens. This first step is so important. We use an industrial-sized salad spinner (read: giant), and we don’t stop until the lettuce is COMPLETELY dry. Bonus: it’s usually my arm work… Read More
Arugula, sliced fuji apple, hardboiled egg, almond slivers, dried cranberries, bacon, and poppy seed dressing, inspired by the dressing for this broccoli slaw (I used regular milk instead of buttermilk and added poppy seeds). Milk in dressing might freak some of you guys out. Don’t knock it till you tried it.