Rabbit food
I’ve kinda had this thing against salad for a long time now. I think it comes from everyone telling me “well you can always have salad” when a restaurant menu offered little in the way of veg-friendly food. Eventually salad became a loathed thing.
But y’know I really do like veggies, and I hear salad’s full of’em. So, with spring bringing in all sorts of yummy fresh things, I’ve been making an effort to learn to love salad. Last night’s took the prize — roasted fiddleheads and asparagus with marinated tofu on fresh spring greens. My inspiration was this recipe. The marinade became the salad dressing, and suited the roast veggies very nicely. Oh yum.
To roast fiddleheads, toss them with a little oil and salt and pepper, then spread on a baking parchment-covered pan in a 400F oven (I used my toaster oven) for ~25 minutes. For asparagus, do the same thing but for only 12 minutes. Mmmmm.
