Salad

You don't need a silver fork to eat good food.
Paul Prudhomme
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 On a recent trip to Chicago, we had a very good salad at one of the Rosebud restaurants. The results of an attempt at duplicating it at home are pictured here.  Alternating layers fried eggplant, beefsteak tomato, buffalo mozzarella cheese and arugula and then topped with freshly grated pecorino romano cheese.  The dressing is reduced balsamic vinegar. Easy and really tasty.

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