If we are good at anything, it’s making salads. No, that’s not true. One time we made the most terrible nicoise salad… there was bland watery romaine, an entire food-processed onion in the dressing, just dry chunks of tuna turning to powder in our frowny frowny mouths.
But a stone has turned and neither of us will go within spittin’ distance of Thine Blackened Heart of Romaine; only butter lettuce will suffice if you’re feeling mild. A good salad is made up of several textural and flavor contrasts; crunchy from radishes, sweet from bell peppers, creamy from avocado, NUTTY FROM WALNUTS FINE I’M RUNNING OUT OF ADJECTIVES and a tangy balsamic mustard vinaigrette made this a perfect counterpart to a spaceship-sized Kirkland Signature frozen pizza (because we are modern women who take shortcuts sometimes.)