Local Executive Salad
One of my favorite restaurants in Chicago, not necessarily for the food but at least for one dish, is the currently being repaired, Club Lago. When Club Lago gets going again, I will celebrate, of course, with an Executive Salad. And a stiff drink. The Executive Salad was food made for when men drank Martini’s, many Martini’s at lunch. Don Draper would eat an Executive Salad. See, one needs all that heavy flavor of blue cheese, bacon, anchovies and dressing to stand up to gin. Until I can return to Club Lago, I will make my own Club Lago, my own Executive Salad.
I did not uncork any North Shore gin to go with my local Executive Salad, instead having a big glass of SodaStream seltzer (which will get its own post soon) to wash my palate. I did one up Club Lago by using mostly local ingredients.
I started with a strong dressing of Dijon mustard, lemon juice, a shot of Jim the Vinegar Guy’s house hot sauce, and olive oil. Nichol’s Farm red romaine and carrots, sugar snaps, daikon, tongue-shockingly good Roth Kase Blue Affine cheese, non-local olives and non-local anchovies.
Tell Miss Holloway to hold my calls.