Recipe: Daly Special

Y’all it has been a day.  I got back from Memphis last night with just enough energy from so much driving to get the new toy into the house, snuggle my crazy girl and crawl into bed.  Something about being in Memphis or being in the car or being around a bunch of people rooting for me had the productive engines on today.  I caught an incredible sunrise this morning on a run around the river with the Runnin’ Fools and then feel like I conquered the world through a series of business errands.

Morning Magic

Morning Magic

First was the magnificent accomplishment of jumping off the family phone plan!  While I appreciate that it’s the more economical choice to continue to pay Verizon through the Bank of Mom and Dad, it just feels so much more adult to do it on my own.  And I know they’ll appreciate having most of their data back 🙂

That trip also allowed me to set up enough data for myself so that I can have a personal hotspot through my phone. Which means I’m writing this from the comfort of Casa Santa Fe instead of having to work online during the hours of Foolish Things.  Welcome back to the 21st century, Coach Sprenkel!

Thursdays are quickly becoming my night to cook and I’m ready for another recipe share.  I mentioned this one when I wrote about the Catoosa Blue Whale – it’s a perfect picnic salad and I easily tweaked it to feed just me tonight.  The recipe below is for a single serving (and named after it’s inventor, Mr. Ryan Daly).

The Daly Special

Daly Special

Daly Special

  • 1 cup mixed greens
  • 8 cherry tomatoes
  • 1 half avocado
  • 4 slices pancetta
  • 1/8 cup chopped walnuts
  • 1 tbsp Brianna’s French Vinaigrette Dressing

The first step is to fry the pancetta.  I found a no nitrates/nitrites added brand at Sprouts (gotta be careful with these cured meats and their additives) and cooked up 4 slices.  It starts out kind of like prosciutto but finishes as crispy as you want it, like bacon.

No badditives

No badditives

Once the pancetta is cooked through, save the grease.  It’s not a lot if you’re just cooking for one and toss the chopped walnuts into it.  Stir them around over low heat for 3-4 minutes until toasted.

That’s all folks.  Then you just assemble the salad.  Leaves then tomatoes then avocado then pancetta then walnuts then a splash of dressing.  Creamy and salty are baller together.



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