As a kid, one of the greatest treats ever was being taken to the Wendy’s salad bar for dinner. I loved being allowed to construct my own meal from the array of veggies, hard boiled eggs and slightly stale croutons. If I ate all the green stuff I’d heaped on my plate, I’d be allowed to have some of the chocolate pudding from the end of the bar for dessert.
Those early experiences have instilled in me a undying love for salad bars and so, on a regular basis, I build them at home, on my biggest cutting board. This way, Scott can avoid the ingredients that he doesn’t like (asian pears do not make the cut on his salad) and I can pile my bowl high with everything (including tender roasted brussels sprouts. They’re so good against the cold, crisp lettuce).
When I make these salad bars, I always pull at least two jars of pickles out of the fridge to jazz up the array of chopped vegetables and piles of lettuce. For this last salad bar, I had used two preserves I’d picked up at recent Philly Food Swaps. There was a fermented radish pickle made by Amanda, the lovely lady behind the blog Phickle (she writes all about fermentation) and Dawn’s green zebra tomato chow-chow. There is nothing like something puckery on a salad.
How are you using your pickles lately?