I am making a French(-ish) roasted chicken for Sunday’s dinner. My original thought was to make a carrot soup, but daughter Miriam requested a carrot salad instead. Looking at French carrot salads on-line, I found that I did not have fresh parsley and Miriam cannot eat onions at the moment. I had dried chervil—A.K.A. French parsley—and I decided to substitute currents for the onions.
Category Archives: Salads
Daughter Miriam has been sick and cannot eat anything with onions or peppers. As a result, I have adapted my Japanese potato salad to meet her needs for our Sunday dinner. Removing these ingredients left the salad a bit vegetable deprived, so I boosted the amounts of celery and grated carrot.
I am making middle Eastern lamb for Sunday and I would usually do a tomato and cucumber salad to go with it. However, Miriam is off of onions, garlic, and (mostly) tomatoes. I am discovering new things to pair with cucumbers in a salad.
This is a weekday meal of ham steak and frozen fries. I wanted something quick as a salad, but not boring. “Quick,” however, does not mean that it should be bad for you or not taste good.
Miriam decided to bring a salad to add to Sunday’s chicken dinner. She was rather vague about what she used as a dressing. She has been very busy at work, but she may fill in the blanks later.
Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.
Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I decided to barbecue some tri-tip this Sunday and I thought a cold vegetables salad would go well with the beef.