lamb salad

Marilyn Monroe’s beauty tricks:

Makeup:                                                                                                               - 3 different shades of red lipstick (darker on the edges and lighter in the middle, created the illusion of bigger lips)                                                             - She used short false eyelashes (part of her iconic eye makeup)                       - Marilyn’s beauty mark was real - she had it naturally (but was almost the color of her skin tone) and all she did was enhance it with makeup

Exercise:                                                                                                             - Lifting five-pound weights (repeated it 15 times)                                                - An everyday run at the morning (20 mins)     

Eating:                                                                                                                 - Breakfast: warm milk, two raw eggs, a dash of sherry                                        - Lunch: broiled steak, salad                                                                                - Dinner: lamb chop, raw carrots                                                              - Snack: sandwich              

Skin Care:                                                                                                            - When not wearing makeup she would put olive oil on her face to protect her skin                                                                                                                       - Nivea moisturizing lotions, Erno Laszlo products, Regular Controlling Lotion

The Daily Dish: Second-Day Lamb

In winter I roast leg of lamb on the bone, smeared with a mixture—almost a paste—of finely chopped garlic and rosemary, salt, pepper, and olive oil. I love the way the foresty smells fill the house, and how the long lit oven keeps the kitchen warm.

In summer, though, I prefer a butterflied leg—deboned and flat; not rolled and tied—which cooks quickly either in a hot oven or on the grill.

A butterflied leg of lamb is a topographical wonder—uneven in thickness, which suits me fine. Most of the meat will remain medium rare, while some will turn out well done. There’s a clear advantage to this in that I’ve had friends beg me to keep it rare, while others cringed at almost any pink at all.

The next day, lamb is lovely cold. For years we roasted it on New Year’s Eve, then indulged in thick sandwiches slathered with a sauce of horseradish, Dijon, and whipped cream or crème fraîche for New Year’s Day lunch. These days, I prefer my leftover lamb over salad, often with a Middle Eastern bent. The one pictured here is a mixture of greens, cucumber, tomatoes, calamata olives, torn mint leaves, and crumbled feta tossed with lemon and olive oil. I made a similar meal last spring, actually carving the lamb hot from the oven right over a cool, crunchy salad. It was wondrous. (The recipe is here.) So I guess this doesn’t have to be a second-day dish after all… Do as you will. Maybe do it this weekend.



Feldsalat is also known as Rapunzelsalat, Ackersalat, Mäuseöhrchensalat, Vogerlsalat, and Nüsslisalat in German and lamb’s lettuce, field salad, corn salad, and mâche in English. It’s a seasonal, delicious lettuce in Germany that is grown as a winter or early spring green and often sold with the small main root still attached. It’s famously known as Rapunzel, the vitamin-rich food that cost a peasant family their only daughter in the Brothers Grimm fairy tale. It resists frost and can be harvested well into the winter. It’s available for most of the winter season in German grocery stores. It’s used like lettuce to make salads. It has a nutty taste to it and often comes dressed with a hot bacon vinaigrette, mustard vinaigrette or is used in a mixed greens salad. It has high levels of vitamin C, beta-carotene, vitamin B6, folic acid, iron, and potassium.