The Rosedale Diet

Rosedale Diet Recipes ■^267

BALSAMIC VINAIGRETTE (SEE RECIPE ON P AGE 219)

1 head romaine lettuce, washed and dried

3 tablespoons chèvre

(^1) ⁄ 4 cup chopped sun-dried tomatoes, packed in olive oil
Leftover black cod, broken into bite-sized pieces (see Black Cod, page 265)
(^1) ⁄ 2 cup pine nuts, toasted
2 tablespoons chopped fresh basil

1. Blend the vinaigrette.


2. Combine all the rest of the ingredients in a large salad bowl, pour the

dressing over, toss well, and serve.

■ ■ ■ (^) SHEPHERD’S PIE
You can substitute ground beef if you prefer; either way this is a very
hearty, rich, savory meal.
SERVES 2 WITH LEFTOVERS
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 bunch chard, washed and chopped
1 large chopped onion
3 chopped carrots
1 cup beef stock
3 to 4 garlic cloves, chopped
3 tablespoons chopped fresh rosemary
(^1) ⁄ 4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
(^3) ⁄ 4 pound ground lamb
1 tablespoon xanthan gum
1 tablespoon butter
Salt to taste
Black pepper, coarsely ground to taste