Yay, Emily -- congrats on being selected as a finalist!! I was fortunate enough to test this recipe and we all loved it. In fact, I have made it twice since you posted it. As I told the editors, this is "an inventive, wildly delicious salad that somehow feels both original and new . . . It is one of the most delicious recipes that I have ever made from food52, and I have made quite a few!" So glad that this recipe is getting some food52 love.
I am wondering if maybe a sprinkling of smoked salt on the plated salad or even adding a small amount of ground looseleaf Lapsang Souchong tea to the dressing might deliver some smokiness if one were unable to use peppers or paprika. EmilyC, what do you think?Thanks, cookinginvictoria, for your lovely feedback on my salad! Really means a lot coming from you.
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