This is a scrumptious twist on a salad with croutons. A garlicky pita cracker bowl* is filled with tender greens of mâché, frisée, baby romaine, pickled red onions, julienned striped chioggia beets, chives, and a bright lemon vinaigrette. Give the pita bowl a good whack with your fork to shatter it open to find the treasures inside... shaved medallions of those beautiful striped beets along with nuggets of creamy Boursin cheese. Endless possibilities on this one; next time I will try it with chicken salad inside. It's a fun idea for a spring brunch or luncheon.
photos, Diane Carnevale
*Want to know how I made the pita cracker bowl? I brushed both sides of a mini pita with olive oil and garlic powder and a sprinkle of sea salt. I cut a hole in the middle of one side and inverted it onto an egg cup (just the right size!), pulled the pita open to a pufffed bowl shape, then baked @ 350° until crisp—about 10 minutes. Voilá!
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