Don’t the Italians already have a crouton salad called Panzanella? And the Times recipe for roast chicken cooked on French bread makes it the worlds biggest crouton.
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This article speaks to my soul...
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I wish I saw this article before dumping all my rendered chicken fat into the compost! What a great idea. Thank you!
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What’s the point of eating a salad if it’s just an excuse to eat more starch/sugar/simple carbs?
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Because it tastes great???? Just made it for dinner tonight and it was delicious.
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Thank you, Ms. Roman, for these new ideas of making a salad more exciting that in its usual boring make-up. For greens, I would go for radicchio and the crispy proximal parts of lettuce leaves, with bitter greens, but no eggs. To the obligatory croutons I would add chopped smoked beef of a better quality, instead of chicken. As you note, the whole needs creaminess under the grated sharp cheese. Would an olive oil and vinegar dressing do?
To close, I think that the adjective "Caesar-esque", even if it sounds as literary as "Kafkaesque", should really be "Caesarean".
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Sounds -- and looks -- excellent. Almost took a bite out of that first pic.
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Thank you for opening a new horizon on salads. I would avoid the eggs, but devour the croutons under grated cheese.
For those concerned with the flatware, a perfectly correct setting is shown in NYT T-Magazine article "Max Mara’s Creative Director on His Punk Past and Nancy Pelosi’s Coat". There one can see the problem of peeling grilled or fried crustaceans: one would have to use the fingers, in the absence of proper tools for peeling the shells.
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@Tuvw Xyz Are you still not aware that you are the only one "concerned with the flatware"?
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@ Paulo USA
Alas, table setting and flatware is the last (third) bee buzzing in my bonnet. I think that as important as it is, what does one eat, it is no less important, how does one eat it. Every human society, from cannibals through European aristocracy to the present-day fast-food-eaters, had and has its "table manners". :-))
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@ Tuvw Xyz
Kudos to you for observing the tableware and place settings. Your commentary causes us to at least consider what utensils to use when serving new and sometimes unfamiliar food items. Not to mention, science confirms that our bodies will discern different tastes depending upon how and where food is introduced into our mouths. This also brings to mind certain cultures that encourage slurping of certain soups to bring air into the mouth thus bringing forward more flavors while other cultures view this as impolite.
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