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Well, it’s been a few months since my last post (once again) but have no fear, I am still here. It’s just that more (unexpected yet somewhat expected) life plans got in the way this summer. For the past 17 weeks I’ve been as far away from my kitchen as possible, which is truly quite difficult when you live in and work in a 800 square foot box of an apartment.

But there really is a whole lot of truth to first trimester food aversions. I’m not entirely sure how I made it through (or how the baby has made it through thus far) because oh my goodness, I could barely eat a thing. My husband saved each and every day by providing me with a steady stream of vanilla or chocolate plant protein shakes (which are still coming every morning, of course). It was either those shakes or agedashi tofu or carrots and (mostly) potato chips with caramelized onion greek yogurt dip. OH, and watermelon. A whole lot of watermelon and feta. And maybe a McDouble here and there. A wonderful diet; a true foundation for budding life!

But, as all the doctors and wise mothers who have come before me foretold, there is a light at the end of the tunnel. So now, I’m living it up in the second trimester, feeling good, blissfully unaware of the horrors to come! And of course, I’ve been stepping slowly back into the kitchen. Very slowly, mind you, but I’m getting there.

So, since I’m starting things off slowly, I decided to share this ridiculously simple Salad that has become an obsession of mine over the past few days. Do not be fooled by the fancy title of “chicorée frisée” because it really can just be made with any mixed greens you have on hand. And it’s a salad. Enough said. But I’m getting ahead of myself; here is a little back story.

My wonderful Momma came to visit this past weekend and took me out for a early birthday brunch (because my boo and I will be in Iceland for my big 3-0, woop woop!) to a local Neapolitan pizzeria, 2 Amy’s. Their pizza is delicious and I highly recommend the Vongole with garlic, capers, parsley, hot pepper, cockles, and grana. But the real star of the show this time around was the mixed green salad. I can’t explain it, but damn, for this pregnant palate, the combination of slightly bitter greens and a very acidic dressing was PERFECTION. And it was awesomely refreshing on a day where the heat index was nearly 113 °F. My mother was just as big of a fan of the salad as I was (she made a version the following evening!) so, don’t worry, it’s not just for preggos.

Anywho, because I cannot live without it in 95% of dishes, I added cheese to the recipe. I really think a nice creamy goat cheese adds a lot to the salad and slightly cuts the acid that might be a bit too overpowering for some.

Grocery List

A bunch of chicorée (endive) frisée

3-4 Belgian endive leaves

A bunch of baby arugula

Goat cheese crumbles

The best olive oil you’ve got

Red wine vinegar

Lemon juice

Disclaimer: I don’t really have measurements for this recipe – just use as much of each ingredient as you want. However, for one person, I typically use a spoonful each of olive oil and red wine vinegar for the dressing, and the juice from a quarter of a lemon.

How To

Toss all of the ingredients in a bowl so the greens are coated with the olive oil, red wine vinegar, and lemon juice. Move salad to another bowl if you want to take a pretty picture of it before consumption. Boom, you’re finished!