Cassius Salad

IMG_2034An alternative to Caesar Salad. Created, I’m sure, to make use of leftover leg of lamb and roasted potatoes. The only time I’ve actually seen it on a menu was at the Wildcat Inn in Jackson, N.H.

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.

Method:

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.
4. Memorable!

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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