… 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.