We have fond memories of having lunch in the garden behind the inn. It was over twenty years ago, but we liked the Cassius Salad so much that I’ve been making it ever since. When we have lamb, I always make extra just to have the necessary leftovers to make this salad. By the way, goat cheese is a key ingredient.
1. Create a salad base from romaine lettuce and any other salad ingredients that you have on hand. Maybe cucumbers or sweet onion.
2. Chop the lamb into bite-sized pieces. Saute the lamb and potatoes just to warm them up a bit. If you have roasted carrots and onions left over, warm them as well.
3. Put the lamb, etc. on top of the salad. Dot with goat cheese. Drizzle with olive oil and good balsamic.