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 One for the Table.
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.
When my sons were young, we loved to read dinosaur books. They turned the pages pointing at the scary tyrannosaurs rex attacking a hapless three-horned triceratops or a silly looking long necked brontosaurus eating the leaves off a tall tree.