Let’s rescue egg salad from a scoopable deli fixture.

Simple food, my friends. I dressed butter lettuce with oil, scrambled an egg and fried another, so the yolk breaks onto the leaves and completes the dressing. (I also fried some bacon because it’s Friday.)

Note: Salad is originally from the Latin word for salt, so I sprinkled Hawaiian red over the top.

Egg salad that is both egg and salad. Discuss.

1. cbd:
   August 1st, 2008 at 11:08 pm

   If this defines “reclamation” as “X - mayonnaise”, count me in.

2. Kristen:
   August 2nd, 2008 at 3:53 am

   Cool. Btw, cbd, I misread your last comment. Of course you’ve already been to Hopleaf; it’s your kind of place.

   And, congrats on the upcoming addition to your family; so happy for you two (there’s another beer hope chest in the works for her, right?)

3. cbd:
   August 2nd, 2008 at 4:00 pm

   Ah, thanks for the kind words about my mead. I don’t know why all commercial meads are either still or cloying or both. There’s nothing hard about using champagne yeast.

   And the new little one will get her share of malty goodness, I’m sure :)

4. Amanda:
   August 4th, 2008 at 10:25 am

   Everything you make always looks so luscious, no matter how simple - a new life goal is to eat food a la kthread at some point before I die! (Was this comment worth waiting for, or what? ;))

5. Kristen:
   August 4th, 2008 at 10:29 am

   So worth waiting for, Amanda :)

   I’ll be around your way in September; let’s plan to cook (creatively, natch) with some of that beautiful sort of produce you’ve been flickring this morning–

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Posted Friday, August 1st, 2008, 2:29 pm | Filed in Food, Pedagogy, Photography. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.