My 30th birthday weekend has officially come to a close. It’s no longer acceptable to go out to dinner every night and eat cake several times a day (sigh…). A sincere thank you to everyone who wished me a happy birthday and helped celebrate with me.
My friend Mer, my BFF from high school, was one of those people. She was kind enough to make the 2.5 hour drive into Chicago to spend some time with me. Plus, she made me this cake.
Pretty awesome, huh? Chocolate cake with Nutella mousse, Frangellico, and chocolate ganache. Luckily I took a picture of it before this happened…
Lesson learned — DON’T attempt to move a cake after you’ve had a few drinks. I dropped it. On the floor. Ugh. Breaks your heart, doesn’t it? I hate to see a good cake go to waste, so I attempted to salvage it. Five second rule, right? Maybe? Er…anyway…
Before the Great Cake Catastrophe of 2011, we made this salad for dinner.
And dang, was it good. I happen to love salad, but I’m pretty sure this recipe could make any salad hater sing its praises. Not only does it look beautiful, but the combination of sweet fruits, bitter radicchio, crunchy hazelnuts, creamy gorgonzola and tangy dressing makes this salad interesting and delicious.
Rainbow Chopped Salad (serves 4 main course portions)
Adapted from Bon Appetit
What you need:
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 tablespoon honey
- 1 tablespoon dijon mustard
- 1/4 cup extra virgin olive oil
- 3 romaine hearts, chopped
- 1 head of radicchio, quartered and sliced
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 1 mango, peeled, diced
- 3/4 cup hazelnuts, toasted
- 1/2 cup dried cranberries
- 1/2 cup crumbled gorgonzola
How you do it:
Whisk vinegar, shallot, honey and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.