Just three weeks ago I lamented the mediocrity and blandness of most meatless main courses that are so often constructed from the sides of other dishes. Since I love a good plot twist it seems only right that this week I tell you about my favorite salad that happens to be—you guessed it—constructed from the sides of other dishes. I used to order it at a taco joint in our neighborhood before they changed the recipe and even though I knew it was just the most filling lettuce pickled onions sliced radishes pepitas and crumbled cotija they used to garnish their other dishes masquerading as salad I didn’t care. Sometimes it works. Here it sings. It’s absolutely perfect: crunchy bright creamy and inhalable.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
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Pickled Onions: How to Make Them & 10 Ways to Use Them 🧅 | Salads Tacos Avocado Toast & Cocktails
At home I definitely eat zhuzh (a word I recently learned to spell to my delight) more often — I like to reheat the pepitas in oil until they become crispy and fragrant. I add avocado which is what I did at home when we ordered it. Sometimes I get cute and cut the iceberg lettuce into small wedges. I measure the toppings with my heart but there are measurements below that work too. I don’t know about you but I could eat this once a week forever.
6 months ago: Focaccia Onion Plank and Apple Cheddar Crisp Salad 2 years ago: Winter Squash and Spinach Pasta Casserole 3 years ago: Pan-Fried Turkey Chili 4 years ago: Chicken Curry 5 years ago: Even Better Apple Pie 6 years ago: Quick Pasta and Chickpea Chocolate Olive Oil Cake 7 years ago: Steamed Mussels with Garlic Wine and Butter Alaskan Spice Baked Cauliflower Soup and Five Cheese Pan-Baked Pasta 8 years ago: My Old-Fashioned Baked Ziti Cannoli Cake 9 years ago: Better Chicken Pot Pies and Better Chocolate Babka 10 years ago: Miso Sweet Potato Broccoli Bowl and Purple Plum Tart 11 years ago: Pumpkin Cinnamon Rolls 12 years ago: Apple Pie Cookies 13 years ago: Mushroom Lasagna 14 years ago: Quiche Lorraine and Apple Granola Crisp for Breakfast 15 years ago: ago: Majestic and Moist Honey Cake Best Challah (Egg Bread) and Mom's Apple Cake 16 years ago: Peter Reinhart's Bagels and Peanut Butter Brownies 17 years ago: Lemon Cake
Crisp your pepitas: Toss pepitas with 3 tablespoons olive oil in a small skillet and heat over medium heat. Let pepitas sizzle in the oil for 1 to 2 minutes keeping a close eye on them; raw pepitas may need more time but roasted pepitas will need less time to darken a shade. Remove from heat season with salt and pepper and let cool for a few minutes before using.
