Is this a thing? Do other people become weirdly obsessed with bulb vegetables? They don’t even really look that appetizing.
And yet, I can’t get enough of the little oniony garlicy hybrids. I’m worried about what effect this kind of consumption is having on my breath, but I can’t stop myself. A couple times a week, I cook up a batch and then have them on hand to add to a regular salad or on top of soup. My favorite though, is adding them to my (mayo-free) chicken salad.
Le cul’s chicken salad:
- Blend a little bit of olive oil with a good quality mustard, salt, pepper and parsley.
- Shred warm cooked chicken and add to mixture.
- Sprinkle with crunchy shallots.