There was a time when I CRAVED greens. I mean it. CRAVED ‘em. Lambs
tongue (mache) arugula, romaine, and kale (which I would stem, blanche,
squeeze dry and then sauté in olive oil and garlic). Evan Kleiman has a terrific soup recipe that uses escarole and you can find it in the archives right here at oneforthetable.
I used to eat salads all the time and for the life of me I wish
those days would come back. But, you know the old saying; “A pickle can
never become a cucumber again.”
I’m convinced it’s the secret to staying slim, even if you use
decadent dressings. Recently, I ate at Wabi Sabi on Abbot Kinney in
Venice. They served an amazing salad there, which was actually a side
to a scallop dish.
It was a simple arugula with walnuts and goat cheese, but the dressing was completely unique. They were kind enough to give me the recipe.
They listed an ingredient that I
haven’t been able to find. It’s called Uzu. They said you can get it
at Japanese stores but I haven’t had a chance to get to one yet,
however, I’ve been able to approximate the taste so here it is:
1 tablespoon Lemon juice
1 tablespoon Marukan Sudachi Citrus Marinade (its kind of a lemon Ponzu)
Honey to taste
5-6 tablespoons Grape seed Oil
Salt
I’ve gotten my 16-year old to eat arugula because of this dressing. You
know, arugula? A dark, leafy, green? Full of anti-oxidants. Do you
have any idea what that means. Huh?