After volunteering with the Manhattan Cocktail Classic last weekend, I missed the boat on taking leftover booze home, but I did raid the walk-in for leftover ingredients.
That’s how I ended up with cocktail-leftover salad. There’s something satisfying about clearing out the refrigerator and making something new. In this case, I simply chopped up the veggies (I already had the carrots) and blanched the carrots and baby zucchini. The veggies were tossed in a dressing made of the lemon juice and olive oil. The egg whites were baked with chopped herbs (thyme & sage), and all of the above were mixed with cooked bamboo rice and chilled. An orange for dessert. The English cucumber was used for…a simple lunch tomorrow of cucumbers and cheese (what were you thinking?)
Ok, maybe not the most delicious thing I’ve ever created (technically, this is a wine blog, so don’t come here for recipes and inspiration) but it was fun and filling.
Seeing as I only used about a tablespoon of a ½ gallon jug of lemon juice, I used more lemon juice (plus simple syrup) to make a saké lemonade.
Yum.
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