Written with love, by Sarah-Elizabeth Stone
There's something very important that happens to a woman when she's planning a wedding; she gets to learn all about her inner voice, or as some people sweetly call it – 'Bridezilla'. Bridezilla likes to come out during the most stressful of occasions, and rear her painfully honest head at the best and worst of times. She has very honorable intentions of telling the absolute truth, no matter the consequences. She is a beacon of perfection, or so she'll have you think.
Christmas is one of those occasions where Bridezilla will grow tired of Uncle Bob's politics, or Aunt Stacy's laugh. She really couldn't be bothered to eat another boring salad, and don't get her started on the gifts that cousin Rachel got her this year. Bridezilla will remind you that absolutely no one knows how to drive in this city. She is disgusted by how long the line ups are anywhere these days, and she delights in telling you that no sale is worth dealing with the lady behind the counter.
I've found personal success in quelling my inner voice with an amazing glass of wine, and some exciting food. Spice things up this Christmas season and revel as Bridezilla's jaw literally hits the floor.
Ingredients
• 3-4 slices of bread
• 2 tablespoons extra virgin olive oil
• 1 cup of grated Havarti
• ½ cup of mayonnaise
• 1/3 cup of pesto (or pasta) sauce
• 1 cup of chopped pickles
• 1 tablespoon of pickle juice
• ¼ head of iceberg lettuce
• 6 cups of kale
• 1 cup of cherry tomatoes, halved
• 150 grams of sliced roast beef
• 200 grams of sliced turkey
Directions
1. Preheat oven to 400F
2. To make croutons; cut bread into cubes and toss in a bowl with olive oil and shredded cheese, arrange on a tray and bake for about 5 minutes
3. To make dressing; mix the mayonnaise, pesto sauce and pickle juice in a small bowl
4. Warm cherry tomatoes in a frying pan, over low heat until seared
5. In a large bowl mix the kale, iceberg lettuce, tomatoes, pickles roast beef/sliced turkey, croutons, toss with dressing and serve.
