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… or dinner.
I don’t know about you, but I no longer buy lettuce or order lettuce-based salads in restaurants. After a lifetime of being a salad fanatic (eating a plate for lunch and as an appetizer, side, or palate cleanser with dinner), I’m left limp and wilted by lettuce these days.
Partially I’ve tired of it and long for something different and interesting. BUT, more, I’m picky and look at the food I eat too carefully, especially when out (shouldn’t we all?) and I’ve just seen one too many yellowing or bruised greens – or leaves stuck together that have turned slimy. Gross! And that includes spinach salads.
So, my ‘go to’ salad ingredients at home have been radicchio, escarole and fennel. They’re delicious on their own and a wonderful trio together — plus they’re sturdy, have real bite, and they last much better than lettuces without losing their structural integrity.
I’ve also been making salads from roasted vegetables. It doesn’t take long in a high temp oven and they carry over well till the next day. This one, made ‘at the moment’ yesterday, was particularly good.
Just a thought for the new year.
8 Comments
In Italy, because lettuce was out of season, there was not a leaf of lettuce to be found where I was, although once I was up in the mountains there were plenty of gorgeous varieties. I could never give it up entirely but this roasted veggie salad would fit the craving nicely..
I have the luxury of being able to walk out to my vegetable garden where I have four different varieties of lettuce growing. Needless to say, we eat plenty of salads with greens, but I love roasted veggies too, and they’re a good option for winter.
Katie recently posted..Toast the New Year with Lemon Champ
Nice and healthy Joan…although I like using cos (romaine) it’s great to experiment with other options.
Picking lettuce from the garden is another thing, but I’m with you about lettuce salads in restaurants….EXCEPT when it’s fattoush, made beautifully, with fresh and robust Romaine lettuce. Had it for lunch and it was divine. Inspiring recipe as always though. Happy New Year
Sally – My Custard Pie recently posted..What’s your desert island dish?
Although I do still appreciate the numerous new lettuces we now have available, I admit that nothing beats roasted veggies. And I love the idea of a touch of honey in the dressing!
Victoria of Flavors of the Sun recently posted..Jamaican Carrot Soup with Pear Relish and Fried Plantains
More people should roast like this. You know Joan, I would eat that whole ensemble myself. Every bite. Sorry lettuce!
angela@spinachtiger recently posted..Spinach Tiger Favorite Posts of 2012
This is just the detox I need after all the rich foods during the holidays
ciaochowlinda recently posted..Stuffed Onions at Osteria Battaglino
I couldn’t agree more. Salad greens here have no taste, with the possible exception of organic baby rucola. But why order salad in a restaurant when you can save yourself the job of roasting or grilling veggies? LOVE them but am too lazy often to do it at home. You’ve inspired me to do more…
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