So you made a big salad and now you’re stuck with a lot leftover. What to do? It may seem like you’re going to be stuck with soggy salad but that doesn’t have to happen. “Recycle” your salad by whipping up a simple, mustard based dressing and adding a few simple ingredients.
To make the dressing:
Combine 1/4 cup extra virgin olive oil, 3 TBSP spicy brown mustard in a small bowl. Whisk to combine. Set aside. Finely chop or crush three cloves of garlic. Take three small anchovy filets and remove the fine hairs. If you’re running short on time get anchovy paste and use to taste. Heat a small saucepan to medium high. Add a little bit of olive oil, just enough to coat the bottom of the pan. Add the garlic and anchovy. Heat until the garlic is a light brown (be careful not to let the garlic burn) and the anchovy is dissolved. Scoop the garlic/anchovy into your mustard dressing. Whisk to combine.
To Recycle your leftover salad:
Toss with the dressing in a large bowl with wooden spoons. Add about 1/4 cup sharp cheddar cheese, cut into chunks. Cut up two hard boiled eggs and add to salad. Other toppings to add would include:
- Slivered almonds
- Dried blueberries
- Feta cheese
- Marinated artichoke hearts