It really doesn’t get hot where I live until August. I spend each summer quietly enjoying our temperate weather, often more chilly than some would like. And so when we invite them to our house for dinner, we tell them to bring sweaters and then snicker about it because the idea of needing a sweater on a gorgeous 65 degree evening is funny. The doors to our patio and several large windows are open all the time to allow the fresh air in so it’s usually cool in our house — the way I like it.
I spent so much time on the Daring Baker challenge for May a couple of days ago, that dinner planning just never came into play. Go figure. So my husband sweetly suggested that he’d run down to pick up some Mexican food from our favorite little hole-in-the-wall that makes gigantic California burritos. Of course, that meant I’d succumb to their carnitas plate. I do know that this is always, without fail, a big, fat mistake.
Focus in on the “big” and “fat.”
I just can’t resist slopping all that tasty pork, and salsa, and rice, and guacamole onto those fresh, warm tortillas with their incredible hot sauce. And I can’t stop at one. I eat two. And then I can’t move. Well, this time, I was miserable. I had to drown my failed Daring Baker challenge sorrows. Definitely a bad combination expecting food to make me feel better. That’s what I get.
I just don’t eat that kind of food much anymore and so shouldn’t be surprised I could barely make it up the stairs to bed that night.
Needless to say, salad was — and still is — on my agenda. I feel so much better after I’ve had a meal that is only salad, it’s incredible. The key is to put all the right things into the salad so my taste buds and stomach are satisfied. This becomes a bit challenging for my husband, however, because he all but licks his plate, and then last night, I caught him practically licking the pan. You’ll see.
I’m not sure what to call this salad, but the idea comes in part from Jamie Oliver’s Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg. Plus, I have a flyer from Whole Foods I picked up one day with a great recipe for Garlic Shrimp Tapas which we really like. To complicate things a bit more, my husband chose scallops instead of shrimp, so I had to do all kinds of crazy hopping around to end up with what we believe is an excellent salad. My son doesn’t care for scallops, so I hooked him up with an andouille sausage instead.