Heart Beet Salad
The very first Valentine’s Day Hua and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.
We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness.
There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is.
My Bloody Valentine…
For a special Valentine’s Day meal, we start with this irresistibly pretty dish I like to call Heart Beet Salad. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch.
For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: Braised Fennel with Pancetta.
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