Quiche and Caesar salad

We had one more quiche Lorraine left over from this weekend that needed finishing off, not that it took much arm-twisting. They really are best reheated, not freshly-made, and this one was no exception.

The salad was another of in my series of vaguely asian Caesar salads, where I marinated a couple chicken breasts in my own mix of Chinese mustard powder, soy sauce, sesame oil, rice vinegar, five-spice powder, ginger, garlic, ground pepper, onion, Sriracha sauce, and black sesame seeds, and grilled on the GeoFo. I chopped up romaine lettuce, fresh tomatoes from the garden, and red onions, tossed with caesar dressing, and topped it all off with freshly grated Parrano cheese. We’ve become fans of the stuff, it’s creamy and rich, and not too terribly sharp.

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