As mentioned yesterday, we had some asparagus soup in the fridge at home. With some gremolata swirled in, it hit the spot tonight. We also pretty much finished off the cheeses I’ve been putting out at dinner almost daily for a week.
But the highlight last night was the salad. Red oak lettuce tossed with a vinaigrette made from oil in which baby artichokes had been preserved and vinegar in which garlic had been pickled. I’ll work on getting those recipes to you. It’s a ridiculous amount of work to go to to end up with this salad dressing–and I didn’t know the end point when I put up those artichokes or pickled that garlic–but I’d do it again. The vinaigrette is just that good.
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