A little scarred by last night’s disaster, I wasn’t looking forward to tonight’s entree any more. Red-leaf lettuce salad? Check. Stupid red onion? Check (although cooked this time). Hot ingredients designed to wilt your lettuce? Annoying. Attitude? Skeptical.
Cost of ingredients: $8.01. I had to buy white wine vinegar for this dish, plus already had olive oil and salt and pepper.
As easy as they said? Yeah — but you are cubing and roasting sweet potatoes for a salad. It’s not exactly carving school, but it’s also not exactly low-maintenance salad, either.
How’d THAT go over? Eh. Mr. Brooks said it was better than last night — which is, frankly, a low bar to clear — but I still wasn’t wowed. Let’s put it this way: I would rather break my “don’t spend money” goal by eating tomorrow’s lunch at Taco Bell than take this for leftovers. The dressing, however? Kind of good, in a fancy-coleslaw-dressing way.
Would I make it again? Maybe, with conditions. It needs protein, so I was thinking of adding salmon. I’d ditch the giant hunks of onion. Maybe half an onion, diced, if you really love that flavor. And no freaking coarse salt.
|WHAT SAM WORE: 02-26-10|
|The sweater: Merino wool vest from Gap,
another hand-me-down from my friend and neighbor James.
|The shirt: Long-sleeved button-up shirt by Burberry, from Last Chance.|
|The pants: Jeans by Ben Sherman, another hand-me-down from James.|
|The shoes: Tumble loafers by J Shoes, from goclothing.com.|