One thing I’m generally ambivalent about is plain green salads, with perhaps the exception of plain butter lettuce with my traditional French dijon vinaigrette that I always make myself and love to chow. Three primary ingredients: EVOO, dijon mustard, vinegar (salt & pepper to taste). But I had cod, and I had big-ass salad stuff with legume starch, so here goes. Adding starchy legumes to your salad brings them to true side dish level. Step one, the dressing. I’ve blogged this many times but, what you do is eyeball how much you need and that’s your EVOO. Then, about 1…
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