I co-hosted a benefit dinner last evening and my fellow hostess served salmon. Tapped to make the salad, I considered a number of recipes before deciding upon baby romaine tossed with goat cheese, golden raisins, toasted sliced almonds, and a balsamic vinaigrette—it was a huge hit. The process of narrowing down to just these four ingredients got me thinking about the infinite number of possible combinations. This summer I’m going to expand my salad repertoire.
Image © Domino summer issue