Salad Is Really More Than “salad.”
I know you’ve seen this and probably do it…so have I from time to time.
One pours dressing on the salad and with fork in hand…follows a ritual of mixing and tossing until all ingredients are fully indulged.
Do you know…salad should set the temperature for the main course with your taste buds. It should be layered from the bottom up..
Using my lunch salad as an example here goes….
( this I learned from a world famous chef in the French Quarter, New Orleans , many years ago.
My greens were…red cabbage, kale, parsley and romaine.
Next layer( scatter…not evenly placed)
Cucumber…
Next layer (boiled eggs)
Next layer (green onion)
Next layer( tiny bits of goat cheese with raspberry coating)
A small amount of chopped turkey in the center.
Drizzled with a blend of raspberry orange olive oil and Balsamic Vinegar.
***Do Not Toss***…eat from different areas of the plate with each bite…you will get a different taste with every bite…this wakes up your taste buds to many different flavors and makes the main course much more flavorful.
Food can be a most blissful part of the day when given the attention it and we deserve.
Oh…consider this…serve chips of a gourmet kind instead of crackers…
I chose Chili-Lime, made for a lunch with “passion!”
