Happy Salad

Carrot, Orange, and Fennel Watercress Salad

Sterling's  Tilapia with Dark Chocolate and Saffron Sauce (see Fish for recipe)

Our dear friends Nate and Sachi got engaged last week (woot, woot!)  so we decided to have them over to tell us their engagement story.  The last time we saw them, we were saying how chocolate goes with everything.  I challenged this statement by saying that chocolate doesn't go with fish.  Sterling took on the challenge to serve chocolate and fish.  Today he successfully met the seemingly impossible task!  We (happily) ate fish with a rich, dark sauce made from Ghiradelli's chocolate, saffron, and a pinch of cinnamon.  This recipe was not part of the cookbook, but I consider it extremely important to this blog because it demonstrates how awesome Sterling is: creative, innovative, determined, and extremely handsome.  :)

Carrot, Orange, and Fennel Watercress Salad (from The Illustrated Kitchen Bible)

2 large carrots (use a vegetable peeler to make long, super thin strips)

2 large navel oranges

1 fennel bulb

1 bunch watercress

For the dressing

3 tbsp fresh orange juice

1 tbsp fresh lemon juice (I added more)

1 tsp honey

 3 tbsp olive oil (maybe a little more)

salt and freshly gound black pepper

2 tsp sesame seeds, lightly toasted

red onion (We haven't tried it yet, but we think it might be good...)

1.  You know how to make a salad.

2.  You know how to make a dressing, too.  I have full confidence that you don't need step-by-step instructions for this!