This meal was mentioned as a ‘by the way, try this’ in my Pan-Fried Cod and Mixed Greens Salad post. And I just couldn’t let it remain as an afterthought because this mashup has it going on.
It’s elegant, striking really, yet hardy in a summer cargo shorts kind of way. It starts with a barley lentil pilaf salad that tastes summery fresh with the crunch of zucchini and carrots and some Herb Vinaigrette. Top that with some baby spinach and arugula blend and vine-on roasted cherry tomatoes (dressed with more vinaigrette), a truly decadent cherry on top, and you’ve got a pilaf salad that not only has pilafness but saladness, a piladness or salafness, if you will. Add a flavorful pan-fried cod into the mix and you’ve got everything you need to have an enjoyable meal. You can stack all the ingredients in a bowl and eat it on a porch swing or serve your guests on plates under the pergola (fawncy). Who knew life could be so good?