Life with Annieglass
Oh what a difference a year can make! By July of 2020 we were back at work at Annieglass for 2 months, scared and nervous and trying hard to get used to it. We had missed our biggest wholesale show of the year in Atlanta, another in Dallas and had moved out of our New York showroom completely. We walked away from the whole thing- fixtures, hundreds of pieces of Annieglass, office furniture, props, backroom shelving- the only thing I wanted were the signs. The rest was just given away. That was tough to do, but it was the safest thing at the time.
Our team quickly built a wholesale website over our existing retail site so we could get some orders and stay busy, even without attending any shows in our showrooms.
A year later, we are back in the showrooms and just finished our biggest show ever. It is going to be a very big holiday season! All the pent up energy was on display. I assume it will normalize in 2022. We are launching the Fall collection next month. on our new website. Soon you can try it out. I hope you will find it prettier, easier to navigate with room for reviews and my favorite, more photography. We found a way around that with our new Lookbook- check it out for more eyecandy- it's a feast for the eye!
Summer calls for a tasty dinner salad. Just add some fresh fruit for dessert and you've got a healthy summer meal. Thank you Gigi Goldeen for sharing your recipe and shooting the gorgeous how-to pictures.
For those of you with less time you can buy a cooked salmon fillet or use a leftover one. Nothing beats home made hot croutons but in a pinch the ones from Gayle's Bakery will do! Or any high quality gourmet brand.
- 2 pieces of salmon
- Romaine lettuce
- Sough dough baguette
- Olive oil
- Reggiano Parmesan
- Salt +Pepper
- Avocado oil
- 6 anchovy fillets packed in oil, drained (white fish)
- 1 small garlic clove
- Kosher salt
- 2 large egg yolks
- 2 tablespoons fresh lemon juice, plus more
- ¾ teaspoon Dijon mustard
- 2 tablespoons olive oil
- ½ cup extra light olive oil
- 3 tablespoons finely grated Reggiano Parmesan
- Freshly ground black pepper
- Preheat the oven to 400F. Pat the salmon filets dry and garnish flesh with salt, pepper, and paprika. Place a cast iron frying pan on medium high heat. Once pan is hot then add a generous amount of avocado oil, enough for the flesh to sit in a layer of oil. Let the oil heat up to a smoke. Add salmon flesh down, skin up, to hot oiled pan. Don’t touch, don’t move, don’t flip. Just let sit for 3 minutes. Transfer to oven about 6 minutes. All depends on how rare you want your fish. When you remove from the oven after 6 minutes let sit for a sec and use tongs to transfer to a plate. When you flip skin down and flesh up you will see a perfect crispy layer on your salmon.
- Dressing- You will need a food processor for this step. Add all ingredients except 1/2 of oil and cheese to the food processor. Pulse ingredients together until smooth and drip by drip add the 1/2 cup of olive oil slowly. The slower you add you will achieve a thick Caesar. Add parmesan in last for taste. I like a lot!
- Croutons- While salmon is cooking you can add croutons to the oven. Tear or cut baguette into desired size. Toss in a bowl so each crouton is coated generously with olive oil and garnish with garlic salt. Place evenly on a cookie sheet in 400F oven about 8-10 minutes.
- Assemble salad. You can leave leaves in shape or chop. I like to add dressing to bottom of bowl before anything. Then add Romaine and croutons. Add more dressing to top of salad and toss. Garnish with parmesan, pepper, lemon, and salmon. Enjoy!