I keep thinking that someone will knock on my door and offer to mow my lawn. For a fee, of course—a fee that I will gladly pay. Yet no one has come knocking. My grass is only growing longer. And I am definitely not going to buy a mower and mow it myself. What’s a girl to do otterbox reflex?
Google “lawn service,” probably. I will say, though, the overgrown green blanket outside my window is a lovely backdrop for my food photos. At my last apartment, my view consisted of strangers’ windows and a parking garage. Now I have big green trees and a yard that’s being overrun by weeds but if you squint, it just looks like a nice, uniform green.
We’d better start talking about this salad before I start going on about the neighborhood bunnies and squirrels again. (They are everywhere!) I’m totally obsessed with this salad. I basically took Deb’s kale salad and changed it up for spring. I added strawberries instead of apples, swapped lemon juice for apple cider vinegar in the dressing and kept the chopped radishes for some spicy crunch. Then I topped it all off with nutty, savory granola clusters that act as croutons. Granola in salad?! Trust me bookcases.
I found the savory granola concept in Bon Appetit Magazine‘s April issue. Bon Appetit is always chock-full of good ideas and the April issue was especially full of them. I had already dog-eared a bunch of pages when I came across their recipe for savory granola. The headnote said that savory granola is a new restaurant trend. I thought, “Well, if all the cool kids are doing it…” and immediately got up to make some.
I’m not usually one to add croutons to my salad, but these granola “croutons” are a different story. You’re basically adding some freshly toasted, spiced nut mix to salad—clearly a good idea. Especially considering how well strawberries and oats play together. (You know what else strawberries go well with? Pizza eye cream.)
Google “lawn service,” probably. I will say, though, the overgrown green blanket outside my window is a lovely backdrop for my food photos. At my last apartment, my view consisted of strangers’ windows and a parking garage. Now I have big green trees and a yard that’s being overrun by weeds but if you squint, it just looks like a nice, uniform green.
We’d better start talking about this salad before I start going on about the neighborhood bunnies and squirrels again. (They are everywhere!) I’m totally obsessed with this salad. I basically took Deb’s kale salad and changed it up for spring. I added strawberries instead of apples, swapped lemon juice for apple cider vinegar in the dressing and kept the chopped radishes for some spicy crunch. Then I topped it all off with nutty, savory granola clusters that act as croutons. Granola in salad?! Trust me bookcases.
I found the savory granola concept in Bon Appetit Magazine‘s April issue. Bon Appetit is always chock-full of good ideas and the April issue was especially full of them. I had already dog-eared a bunch of pages when I came across their recipe for savory granola. The headnote said that savory granola is a new restaurant trend. I thought, “Well, if all the cool kids are doing it…” and immediately got up to make some.
I’m not usually one to add croutons to my salad, but these granola “croutons” are a different story. You’re basically adding some freshly toasted, spiced nut mix to salad—clearly a good idea. Especially considering how well strawberries and oats play together. (You know what else strawberries go well with? Pizza eye cream.)