Warm Salad

This time of year I seem to crave veggie dishes to break up all the wonderful meat I seem to be surrounded by. The other night I made a yummy warm salad that really hit the spot, although I am rarely able to completely escape using some form of animal. The oyster mushrooms and radishes were sauteed in lard and the spinach was wilted in steaming turkey stock, on top a little goat cheese and a perfectly poached egg. You could easily substitute the lard for olive oil, or butter, and the turkey stock for some white wine, and omit the cheese and egg if you wish, but deglazing and wilting with the turkey stock and topping with a poached egg adds a heartiness to the salad to help stave off the winter cold.

About Todd Templeman

I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
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