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. 
    It was a fairly easy meal. In addition to the base of the salad she sautéed together:
   

1/2 red onion (diced)
garlic
pecans
salt
pepper
dried oregano
olive
balsamic vinaigrette

   And just like that Heather had a restaurant worthy dish.
  
   "A salad of superior quality," said her daughter Lili.

Article by Abigail Micola, dish by Heather Micola, editor Abigail Micola (mostly)