After weeks of holiday foods, I’m done. I don’t want any more triple-cream cheeses, shortbread, bisque, gumbo, pralines, brownies, coconut cake, truffles, shrimp dip, cream soups, or greasy little hors d’oeuvre bites. No eggnog, no dessert wine, no Prosecco, no stout. No standing over the stove or standing in line at the supermarket.
All I want is a nice salad, preferably not too complicated or too rich.
Like this one: baby greens, topped with shaved Parmesan, red grapefruit segments, and bresaola, drizzled with a Campari & Meyer lemon vinaigrette. Raw greens, citrus, and dry-cured, lean beef–a sure-fire cure for palate fatigue. No cooking required! Nothing more complicated than stirring.
Campari & Meyer lemon vinaigrette
- 3 parts extra-virgin olive oil
- 1 part freshly squeezed meyer lemon juice
- 1 generous pinch finely grated meyer lemon zest
- 1/4 tsp Campari
Whisk olive oil, lemon juice, lemon zest, and Campari together. Add another drop or two of Campari, if necessary, to tint the dressing pale reddish-pink. Drizzle over a simple salad of young greens and grapefruit chunks. Garnish salad with shaved Parmesan, bresaola, and cracked pepper.