If I Were a Vegan…
April 26, 2009 – 7:09 pm
… I’d probably enjoy this simple miracle of ingredient cross-utilization on a fairly regular basis. It is, quite obviously, an uncomplicated salad of carrot julienne, cremini mushrooms and basil chiffonade with an impromptu strawberry walnut dijon vinaigrette and cracked pepper.
Tags: blog, cooking, food, mushrooms, pdx, photographs, photography, photos, Portland, portland food and drink, Recipes, Vegetables
2 Responses to “If I Were a Vegan…”
What exactly makes a dressing impromptu? See, the definition of impromptu essentially means unplanned. However, if you’re eating it often, it probably isn’t unplanned that you’d be eating it. In fact, I’d say if you eat it often enough and are lazy, you’d even make it in advance.
Also, you’re using the word uncomplicated to refer to something that quite obviously is complicated as there’s really no conceivable way that you’d have those ingredients on hand unless you were a restaurant or someone who worked at one who regularly dipped into the crisper drawer. Trust me, I dipped in there before.
Really, it looks tasty, but I just have issue with your terminology.
By Marty on Sep 18, 2009
You think too much, Marty.
The vinaigrette was impromptu in that I needed vinaigrette and made some from what I had. You’re saying that it’s inconceivable that I would have carrots, mushrooms, basil, strawberries, vinegar, oil, walnuts, dijon mustard and cracked pepper on hand? That’s all there was in the salad.
By John J. Goddard on Sep 22, 2009