Naming recipes is one of the hardest things about recipe writing, at least in my view. Take this salad for instance. If I took the simplest approach, I would call this Annie’s favorite things salad. This salad was born of me throwing together many of my favorite things on a single plate and loving it so much that I have made it over and over again many times since. Even though I routinely ignore things I’m supposed to care about like SEO and analytics, names like “Annie’s favorite things” aren’t going to help people find this recipe if they are searching for ways to make kale, or brussels sprouts, or crispy-skinned fish!
But it feels a bit like trying to choose a favorite child when I’m looking at a long list of star ingredients and trying to pare it down to just a few that make the title cut. Now that you understand my dilemma, let me tell you about the full all star line up we’ve got here. First, there are roasted brussels sprouts. These are practically candy to me and I make them so often, my kids joke about it constantly. Pickled onions, for which I have previously declared my love. Kale, the base of all my favorite salads and which I never tire of. Soft tangy cheese such as feta or goat cheese, always a great idea. Crispy-skinned fish, one of the most perfect simple foods that exists. And to finish it all off, a honey chile dressing that I find irresistible.
Recently, I made this for my aunt who deals with a large number of food allergies and sensitivities. It can be challenging to find things that work within her restrictions and still taste great, but she absolutely loved this meal and asked me to share the recipe. This is for you, Steph! To avoid dairy, I used goat cheese and subbed refined coconut oil for the butter in the dressing and it worked perfectly.