The summer of salad is still in full swing at VMHQ (besides a brief interlude, which I will explain tomorrow), and I’m still both trying to get out of the lunch slump, and coming up with more filling salad ideas. I don’t get much excited about lettuce although I did make a very respectable spinach/rocket/avocado/almond/pomegranate number yesterday.
You can totally eat this salad cold but I like to warm it just a smidgen before adding the goat cheese, and then the goat cheese melts just that little bit and helps make an even more delicious sauce/dressing combo. Don’t forget the ASTRONOMICAL amount of black pepper. I continued grinding it over my bowl for about half an hour after this picture was taken. So bloody good. Don’t forget you can also double or quadruple the recipe, this is just for a solo sailor.
Have you been salad-ing?
Warm Pea and Lemon Pasta Salad with Goat Cheese
To two cups of leftover pasta and 1/2 cup leftover peas, add a squirt of lemon juice, a grating or two of rind, and a good glug of olive oil. Warm in the microwave for 20-30 seconds. Add goat cheese, salt, and black pepper and stir until all melts together into a gorgeous mess. AWESOME.