You know what? I don’t think I have ever frittered before.
I was in an interesting situation in a restaurant last week and the more I think about it, the more I think that I didn’t react appropriately. Kinda like when you think of a comeback to an insult a day after it happens.
I have been thinking about this salad ever since I had it in Washington DC at the Mitsimam Cafe at the National Museum of the American Indian almost a year ago now. We were staying with family friends of the Dr’s while we were there and they suggested that while we were visiting the museums that we have lunch there. At first I was kinda skeptical, a recommendation to go to a cafe in a museum? hmmm, ok.
Over the Easter weekend, the Dr and I with a few friends, went to Hellenic Republic. I’m not sure why, but I had never been there until now (yeah, crazy, I know). Anyway, I’m not here to do a review and anyway I’m probably the last person in Melbourne who hasn’t eaten there so what’s the point right? The reason for me talking about Mr ‘I eat like a neanderthal’s’ establishment is that they had a salad there that was absolutely to die for and guess what…super healthy to boot. You really just felt the goodness as you were eating it, full of grains, nuts, and seeds it had such a killer flavour and texture. So, I’ve recreated the dish for you guys and I hope you enjoy it just as much as we did.
So if I was organised, I would have posted this recipe for St Patrick’s Day (because it’s green people, yes, just pointing out the obvious – just in case), but I wasn’t, so here it is today. Come to think of it, on the other hand you could actually say that I am super organised and getting you prepared for next year’s St Patrick’s Day. Up to you which way you want to look at it…glass half empty or glass half full…your choice.