Making it a little lighter tonight. (And planning my lunch for the week.) I have been wanting a salad for a while now. Perhaps it has been the endless snow and cold but I could not face a heavy winter meal. Don’t get me wrong I love winter comfort foods. Putting something in the oven to simmer for 3 or 4 hours is perfect for January. But I think we are in March. Enough already. Potatoes, Green Beans, Hard Boiled Eggs, Tomatoes, Feta Cheese, Olives, Roasted Golden Beets and some Scallions. I did not add the Tuna. Honestly there was plenty in the bowl to choose from. I made a simple vinaigrette consisting of Cider Vinegar, Dijon Mustard, Olive Oil, Parsley, Tarragon, Salt and Pepper. It was a nice change from beans in soup.
Now on to the bread. Last week I saw on Leon’s Restaurant’s Facebook page a photo of a Stuffed Bread with Sausage and Dandelion Greens. It looked delicious and I wanted to make some. I had Pizza Dough in the freezer and I picked up small head of Escarole and some Sausage. I cooked the Escarole, sauteed the Sausage. Then I put everything along with some Provolone Cheese on the pizza dough and rolled it up to make the bread. A perfect side to the salad and enough leftovers to go with my salad for lunch. Always thinking ahead.