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The centrality of salad. May 14, 2013

Posted by ourfriendben in recipes, wit and wisdom.
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Silence Dogood here. Being on the road this past weekend reminded me of exactly how important salads are to my overall well-being. For some, a salad might be consigned to the category of pointless “rabbit food.” But for me, they’re the staff of life. Even as a vegetarian, I’m happy to eat in a steak house if I can have a crunchy salad and a baked potato. Yum!

This road trip, our friend Ben and I had excellent food: an Indian feast at my brother’s house and wonderful Asian (Thai, Japanese, and Chinese) for supper on Mother’s Day. But something was missing, and that something, I realized, was salad. No big bowl of fresh, raw, crispy-crunchy lettuce, veggies, and toppings. By the time we got home, I was feeling seriously deprived.

So yesterday’s lunch was one of my typical “Silence’s Kitchen Sink” salads: A base of Romaine, arugula, watercress and kale, with yellow cherry tomatoes, chopped scallions (green onions) and red bell pepper, sliced cukes and radishes, green and black olives, pepitas (roasted pumpkinseeds) for crunch (I also often use walnuts), organic celery (make sure it and the bell pepper are organic, otherwise they’re very heavily sprayed), diced avocado, sliced hard-boiled eggs, broccoli florets, sprouts, and, of course, cheese (feta, blue or gorgonzola, and extra-sharp white Cheddar are favorites).

OFB is not a fan, but on my own salad I often add pickled beets (yum) and horseradish (for extra bite). I’ll also add fresh herbs if I have them on hand, then top the whole thing off with extra-virgin olive oil, aged balsamic vinegar, fresh-cracked pepper, and salt (we like RealSalt, sea salt, or Himalayan pink salt). If we really want to splurge, we’ll splash on Chef Tim’s delicious balsamic vinaigrette, locally available at farmers’ markets here but available everywhere online at http://www.cheftim.com.

A favorite variation is the sweet-and-savory salad, with Boston or butter lettuce, diced apples (such as Braeburn and/or Granny Smith), diced sweet onion (such as Vidalia, WallaWalla or Candy), dried cranberries (craisins) and diced dried apricots or mandarin oranges or grapefruit sections, diced avocado, and sliced almonds, topped with shredded Swiss cheese and fresh mint leaves and dressed with extra-virgin olive oil and a citrus-infused balsamic vinegar. I know about the huge fad for “green juices” for breakfast, but I can’t face them. As far as I’m concerned, this salad, topped with an herbed yogurt “Green Goddess”-style dressing, would make a great breakfast, without having to confront a glass of green slime.

I have yet to try to recreate the sumptuous wedge salad available at the Texas Steakhouse chain (not to be confused with the Texas Roadhouse chain), a huge wedge of iceberg lettuce topped with blue cheese, onion and diced tomato. (Mind you, it’s also typically topped with crumbled bacon, but of course I make them leave that off.) It is SO good, but it seems so decadent that I save that for road trips.

Anyway, I had salad for lunch yesterday—you can see why it could easily make a meal—and we had side salads with supper. I had salad for lunch today, and we’ll have salad as a first course again tonight. Whew! I’m finally starting to feel normal again. For me, most comfort foods are hot: pasta, potatoes, pizza, grits, sweet potato fries, corn on the cob, warm Brie and a crusty baguette to dip into it or hot dinner rolls and butter or corn cakes. But salad is the great exception: It’s comfort and comforting, all by itself.

‘Til next time,

Silence

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