Icarus's blog: "Hurts to watch."

It would be this-

first follow your rolled buckwheat recipe like you normally would

let it cool for 30 minutes (because the recipe usually calls for y'know... boiling water and dried buckwheat)

chiffonade about 11 leaves of spinach, I keep the stems and cube them.
This goes stupid fast with scissors.

crush two roma tomatoes, dime sized pieces or smaller.

crush about 2 cups of mushrooms (if they're crisp and fresh and the internals are dry you can seriously squish them between your fingers to about the size of a good mince)

2 tbs of goat's milk
2 heavy pinches of sea salt
1/2 tbs of black pepper
1/2 tbs of balsalmic vinegar
a heavy squeeze of lime juice (you mediterranean twats would insist on using lemon)
2-4 tbs of olive oil (I like my taboule to taste like... well something other than olive oil so I go light)
2 tbs of nut paste (I used almond, because I had it and I like it, cashew pecan or peanut would be swell, I bet hummus would work too)
uuuh...
that's about it

thyme and oregano are some of the rudimentary spices for this salad so smoke em if you got em

I contemplated adding this outstanding cumin I have...

and my paprika

and a cubed avocado

and chicken breast

or lump crab

When the salad is room temperature add the vegetables spices and the dressing, combine with your hands

... artichoke hearts and olives would be good too

one clove of shredded garlic would be nice too

or some shredded aged cheese.

I guess my real point here is

you want a salad for dinner?

you want to premake a bowl of culinary velcro?
Have taboule onhand.

You're a dressing, a protein, and some vegetables away from dinner.

I was gonna have it with tuna steak tomorrow. I have in the past... but I do have a few tins of crab meat taunting me.

Feta is more than welcome in these parts.
I bet its even good with a lightly marinated skirt steak.

happy hunting.