{"id":17731,"date":"2011-03-13T19:50:10","date_gmt":"2011-03-13T23:50:10","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17731"},"modified":"2011-03-13T23:13:09","modified_gmt":"2011-03-14T03:13:09","slug":"soft-boiled-egg-and-artisan-lettuce-salad%e5%8d%8a%e7%86%9f%e5%8d%b5%e3%81%a8%e3%81%84%e3%82%93%e3%81%92%e3%82%93%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17731&lang=en","title":{"rendered":"Soft Boiled Egg and Artisan Lettuce Salad<br>\u534a\u719f\u5375\u3068\u3044\u3093\u3052\u3093\u306e\u30b5\u30e9\u30c0"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5822.jpg\" rel=\"lightbox[17731]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17732 aligncenter\" title=\"IMG_5822\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5822.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5822.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5822-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>Soft Boiled Egg and Artisan Lettuce Salad<\/strong><br \/>\n<em>March 2011<\/em><\/p>\n<p>A few months ago at the local discount grocery store Terry and I found this package of mini salad leaves, called <a href=\"http:\/\/www.taproduce.com\/trade\/artisan-lettuce.php\">Artisan Lettuce, produced by Tanimura and Antle<\/a>. Once we tried it and found out how fresh they were and how long they stayed fresh, we&#8217;ve become its big fan. We buy the &#8220;4 Count Clamshell&#8221; and four small heads of gourmet salad leaves come in this package. They make a fantastic salad.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5815.jpg\" rel=\"lightbox[17731]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17733 aligncenter\" title=\"IMG_5815\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5815.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5815.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5815-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>\u534a\u719f\u5375\u3068\u3044\u3093\u3052\u3093\u306e\u30b5\u30e9\u30c0<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff13\u6708<\/em><\/p>\n<p>\u540d\u524d\u306e\u901a\u308a\u306e\u30b5\u30e9\u30c0\u3002<br \/>\n\u534a\u719f\u5375\u3068\u8339\u3067\u305f\u3044\u3093\u3052\u3093\u3068\u30b5\u30e9\u30c0\u30ea\u30fc\u30d5\u3001\u305d\u3057\u3066\u30d9\u30fc\u30b3\u30f3\u5165\u308a\u3002<\/p>\n<p>\u3053\u306e\u30b5\u30e9\u30c0\u30ea\u30fc\u30d5\u3001<a href=\"http:\/\/www.taproduce.com\/trade\/artisan-lettuce.php\">\u6700\u8fd1\u6c17\u306b\u5165\u3063\u3066\u3044\u3066\u3088\u304f\u8cb7\u3063\u3066\u3044\u308b\u3082\u306e<\/a>\u3002<\/p>\n<p>\u30d7\u30e9\u30b9\u30c1\u30c3\u30af\u306e\u30d1\u30c3\u30b1\u30fc\u30b8\u306b\u3001\u5c0f\u3055\u306a\u30b0\u30eb\u30e1\u30ec\u30bf\u30b9\u304c\u56db\u3064\u5165\u3063\u3066\u58f2\u3063\u3066\u3044\u308b\u3002<br \/>\n\u30ea\u30fc\u30d5\u3060\u3051\u5165\u3063\u3066\u3044\u308b\u3082\u306e\u306b\u6bd4\u3079\u308b\u3068\u3001\u3053\u306e\u4e38\u3054\u3068\u30ec\u30bf\u30b9\u306e\u65b9\u304c\u30d5\u30ec\u30c3\u30b7\u30e5\u3055\u304c\u9577\u304f\u4fdd\u305f\u308c\u308b\u3088\u3046\u306a\u6c17\u304c\u3059\u308b\u3002<\/p>\n<p>\u6628\u65e5\u4eca\u65e5\u3068\u305f\u307e\u305f\u307e\u4eba\u306b\u4f1a\u3046\u6a5f\u4f1a\u304c\u591a\u304f\u3001\u201c\u65e5\u672c\u306e\u5bb6\u65cf\u306f\u5927\u4e08\u592b\uff1f\u201d\u3068\u7686\u805e\u3044\u3066\u304f\u308c\u308b\u3002<br \/>\n\u3082\u3061\u308d\u3093\u305d\u308c\u306b\u7d9a\u3044\u3066\u5730\u9707\u306e\u8a71\u306b\u306a\u308b\u306e\u3060\u3051\u308c\u3069\u3001\u7e70\u308a\u8fd4\u3057\u8033\u306b\u3059\u308b\u306e\u304c\u3001\u201c\u65e5\u672c\uff08\u65e5\u672c\u4eba\uff09\u306fResilient\uff08\u30ec\u30b8\u30ea\u30a8\u30f3\u30c8\uff09\u3060\u304b\u3089\u3002\u201d<br \/>\n\u201cResilient\uff08\u30ec\u30b8\u30ea\u30a8\u30f3\u30c8\uff09\u201d\u3068\u3044\u3046\u306e\u306f\u3001\u56de\u5fa9\u529b\u306e\u3042\u308b\u3001\u3068\u304b\u3001\u9811\u5f35\u308a\u7d9a\u3051\u308b\u3001\u8ca0\u3051\u305a\u306b\u6253\u3061\u52dd\u3064\u3001\u3068\u8a00\u3063\u305f\u3088\u3046\u306a\u610f\u5473\u3002<br \/>\n\u81ea\u5206\u3067\u3082\u305d\u3046\u306f\u601d\u3046\u306e\u3060\u3051\u308c\u3069\u3001\u305d\u308c\u3067\u3082\u4eca\u56de\u306e\u88ab\u5bb3\u306e\u5927\u304d\u3055\u3092\u601d\u3046\u3068\u3001Resilient\u3067\u3044\u3089\u308c\u308b\u306e\u304b\u3002\u3002\u3002<br \/>\n\u4e0d\u5b89\u306a\u304c\u3089\u3082\u305d\u3046\u3067\u3042\u3063\u3066\u307b\u3057\u3044\u3068\u9858\u3046\u3070\u304b\u308a\u3002<\/p>\n<p>\u6771\u4eac\u306b\u66ae\u3089\u3059\u53cb\u9054\u304b\u3089\u4eca\u65e5\u30e1\u30fc\u30eb\u304c\u6765\u3066\u3001\u5f7c\u5973\u3082\u5f7c\u5973\u306e\u7d4c\u55b6\u3059\u308b\u30ec\u30b9\u30c8\u30e9\u30f3\u3082\u7121\u4e8b\u3068\u306e\u3053\u3068\u3002<br \/>\n\u5730\u9707\u306e\u30cb\u30e5\u30fc\u30b9\u304c\u5165\u3063\u3066\u304b\u3089\u305a\u3063\u3068\u6c17\u306b\u306a\u3063\u3066\u3044\u305f\u306e\u3067\u3001\u307b\u3063\u3068\u3057\u3066\u3044\u308b\u3002<br \/>\n\u3067\u3082\u30e1\u30fc\u30eb\u306b\u3088\u308b\u3068\u3001\u96fb\u6c17\u3084\u98df\u7ce7\u4e0d\u8db3\u304c\u5fc3\u914d\u3068\u306e\u3053\u3068\u3002<br \/>\n\u9060\u304f\u304b\u3089\u3060\u3051\u308c\u3069\u3001\u3057\u3063\u304b\u308a\u898b\u5b88\u3063\u3066\u3044\u304d\u305f\u3044\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5819.jpg\" rel=\"lightbox[17731]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17734 aligncenter\" title=\"IMG_5819\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5819.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5819.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5819-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soft Boiled Egg and Artisan Lettuce Salad March 2011 A few months ago at the local discount grocery store Terry and I found this package of mini salad leaves, called Artisan Lettuce, produced by Tanimura and Antle. Once we tried it and found out how fresh they were and how long they stayed fresh, we&#8217;ve [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15,7],"tags":[],"class_list":["post-17731","post","type-post","status-publish","format-standard","hentry","category-meat","category-other","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17731"}],"version-history":[{"count":52,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17731\/revisions"}],"predecessor-version":[{"id":18718,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17731\/revisions\/18718"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}