Have I mentioned before how much I love this cookbook? Foster’s Market is a restaurant (actually there are at least two maybe three) in the Triangle area in NC near where I went to college. I discovered the FM cookbook on my mother-in-law’s coffee table several years ago, and then she gave me a copy as a gift. It has been a favorite ever since.
Most of the recipes are more what I would call weekend cooking—-i.e. too complex for weeknights, but boy oh boy everything I’ve made out of it has been completely awesome. The salads, soups, and cakes are my favorite. I dream about the coconut cake with cream cheese frosting.
This salad is really pretty simple. I don’t think I’ve ever followed the directions entirely, but basically the simple dressing (a mustard vinaigrette) makes it taste great no matter how you do it. This time I added wilted scallions and roasted cherry tomatoes. I’m learning to love our little convection oven. I affectionately call it the “Easy Bake” because it’s too small to fit our big fat American cookie sheets, much less a turkey. It roasts potatoes mighty fast, though. The potatoes here are very potatoe-y—-really earthy and delicious.