CURLY salad CRISPY salami

CURLY almost a polictically charged word. Flat leaf parsley, always considered superior to curly leaf, and so was hair, eveyrone wants silky smooth hair, but hey this is nota fashion blog, this is about food. Food, art, culture does collide and collaborate. So let’s celebrate curly; curly lettuce, curly parsley and for all curly hair humans out there, curly rules. 

Open your heart to curly, but also use and reuse everthing, wasting as little as possible. Is there an opened package of salami that has been sitting in the fridge for a while……and this is the perfect time to use left over salami.  

1 head of frisee lettuce toss with

1/2 cup of roughly chopped dill

6 slices, salami, sliced into julienne strips, and fried in a small amount of oil, until crispy, drain on paper towels

3 eggs, hardboiled, peeled and chopped

dressing – classic

1/4 shallot finely chopped

2 tablespoons mustard, dijon

4 tablespoons red wine vinegar

whisk together above ingredients, season with salt and black pepper

slowly stir in 1/4 cup canola oil

Pour over frisee lettuce, and garnish with crispy salami and egg

Photo and Food Styling by Mimi Newman