I have a few minor obsessions. Don't we all. Most are related, some aren't, but don't judge. Just hear me out first.
Obsession #1: I'm probably overly obsessed with food blogs, obviously.
Obsession #2: I'm a tad bit OCD which is translated into my obsession for a clean kitchen and me washing dishes...by hand. No dishwasher! And no help from company on this one, except my mother. It even took a while for Mr. Foodie to be granted this privilege.
Obsession #3: I love the grocery store. I go to approximately 3 different grocery stores on the weekend when shopping for the weeks food. Yet in still, I end up in a grocery store, at minimum, two extra times during the week. I go so much I pretty much know the layout of any grocery store and have friends calling me from other states asking where they can find an ingredient they're looking for.
Obsession #4: Unrelated to the previous ones but anyone who knows me would probably say I have an obsession with the Golden Girls reruns that borders on the unhealthy side. I've gotten my daily dose of Rose, Blanche, Dorothy and Sophia for the past 10+ yrs. thanks to Lifetime and a somewhat understanding fiance'.
Remember, we're not judging here!
Obsession #5: Undoubtedly one of my most healthy obsessions would be with salads. I try not to order them often when I go out to eat because I'm often disappointed and feel I could have done better at home. But a salad is my preferred choice for lunch Monday-Friday. We eat so many salads around here I can't believe I haven't shared more of them with you.
This is the current favorite in our household. This salad is ridiculously good. I mean look at how amazing this is. You're eating half of the suggested colors from the rainbow and it tastes so darn good.
Just add a little of the homemade salad dressing (not pictured) and I think you may have an obsession to add to your list
Printable Recipe (serves 2)
6 asparagus stalks, blanched (process below)
1 head Romaine lettuce, washed, rinsed and chopped
2 large eggs, boiled, peeled and chopped
1 carrot, peeled and grated
2 Roma tomatoes, chopped
1/2 cucumber, peeled and chopped
1/4 cup chopped olives
House Vinaigrette, recipe follows
To blanch asparagus stalks, bring a large pot of salted water to a boil. Separately, fill a large bowl with ice water and set aside. Add the asparagus to the boiling water and boil for 1-1 1/2 minutes, allowing the asparagus to get crisp and tender. Quickly transfer the asparagus to the ice water to stop the cooking which will help it maintain its bright color and crunch. Drain well and cut into thirds
Assemble the salad by placing the remaining ingredients in a bowl. Place the lettuce in the bottom of the bowl and scatter the eggs, carrots, tomatoes, cucumbers and olives. Top salad with asparagus and drizzle with vinaigrette.
1/4 cup red wine vinegar
1/4 teaspoon salt
Heavy pinch of dried oregano
Heavy pinch of dried thyme
1 tablespoon Dijon mustard
1 1/3 cup extra virgin olive oil
ground pepper, to taste
In a bowl or a jar with a tight lid, mix together the first 5 ingredients in a bowl until combined. Add the olive oil and mix vigorously until emulsified. Add pepper to taste. Dressing will last in the refrigerator, covered, for 1 month and is great on all salads.
adapted from serious eats