Musgovian Salad

I’m one of those people that doesn’t like to have leftover stuff sitting and getting old in the fridge and freezer. So every so often I go in there, look at what’s available, and try to figure out how to make a dish with what I’ve got. I call this type of cooking “Musgovian” for “must-go”.

Here’s a Musgovian salad consisting of rotisserie chicken, romaine lettuce, napa cabbage, celery, green onions, cilantro, blanched beans, steamed corn, tomatoes and avocado. Dressing was made with lime juice, honey, garlic, olive oil, s&p.

I think it leans Mexican, but whatever it was, it was good!

Aloha, Nate

2 Comments Post a Comment
  1. Julia W. says:

    Hi Annie and Nate,

    I just found your blog, so great! I really like your fruit tour have you run into snake fruit? Glad to know someone else operates this way too. Musgovian!


    • Nate says:

      Hi Julia,

      Welcome, and thanks for your comment!

      We’ve run in to snake fruit (“buah salat”) in some local markets. It’s not to my liking, though.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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