My Mother and Chef...
"I'm more of a savoury person," says Heather Micola. Her salad consisted of a short list of savoury items for this simple dish. A few sweet things were added to give it a surprise. The fresh salad had a mixture of a country and city feel to it. It was something you could be eating off of crystal plates or in a farm house. A dash of feta added a hint of salt to the dish without overdoing it. The spring mix and basil were a light fresh base. The diced avocado added a creamy texture. "It was the best thing I ever made," Chef Heather said modestly. I asked her what was coursing through her mind as she made it. "I wanted a warm dressing on my salad... And a few nuts and craisins." Her longing for a salad sent her cooking. For most a salad would be a nice cool mix of vegetables with a store-bought dressing. Heather decided to take it to the extreme. ...