My husband doesn’t love salads, but I think that’s because good salads need to be fussed over and I’m often too impatient. Tonight, however, I tried to fuss. I also made our simple corn-on-the-cob extra-fancy by broiling it and slathering it with a spicy parmesan butter.
The corn recipe is from Fresh and Easy: What to Cook and How to Eat It. This is a brilliant and beautiful cookbook that I highly recommend.
I made homemade balsamic in a jar using this recipe from Emeril.
Romaine + pan-fried chicken tenders + toasted almonds + cranberries + Parmesan = fancy salad!
Also…everyone looks funny while eating corn-on-the-cob.