Ingredients in tonight's salad: chopped kale, very fresh; baby green romaine; baby red romaine; baby red oak lettuce; lola rosa; tango lettuce; organic green lettuce...and my current wacky enthusiasm, dandelion greens. If you told me five years ago I'd be eating dandelions for dinner I would have said it's more likely I'd have dandelions growing over me, if you get my drift. But they're delicious, so pungent they almost count as a spice, and I swear the effect they have on me is like the effect of spinach on Popeye. (And if I believe that, well then....)
Plus: yellow bell pepper, organic diced tomatoes, crushed cashews, almonds, brazil nuts, pecans, and pistachios, and a very light drizzle of organic miso ginger dressing.
It's different every night. The game is to get as many different healthy plant ingredients into the salad as possible.
Not all of them on the same night, of course.
Food is medicine. You probably don't agree but it's what I believe.
...Er, right now.
But here's the weird thing. I started out eating salads because they were good for me...and now I like them. How did that happen? This salad described above was extremely tasty.
Like I say, weird.
"Open Mike" is the off-topic editorial page of TOP. It appears on Wednesdays, when the Editor remembers.
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Featured Comments from:
BH: "My grandparents, who were first- and second-generation Italian Americans, frequently ate dandelion greens. They sautéed them as well, but they never caught on with me and I don't know exactly how they were prepared. Have you gotten into rabe, Mike? They're one of my favorite greens, nice and bitter. I prepare them with lots of garlic and hot pepper flakes, shave a little lemon zest in there, olive oil.... good stuff."
misha: "My grandfather—עליו השלום—used to make dandelion wine. He went from studying to become a rabbi to a bootlegger. There's a change in occupations. I found his wine-making equipment in my mother's house when I was cleaning it out to be sold."
[The Hebrew means "rest in peace."
Dandelion Wine is also the title of a wonderful book by Ray Bradbury, my favorite among all his books I've read. —Mike the Ed.]
Jean-Michel Lavoie: "Believe it or not, Mike, during the better part of my girlfriend's pregnancy, she literally binged on the stuff—talk about a healthy craving! To keep up with demand, I made daily trips to the supermarket, where I became known as 'dandelion man.' It is still considered a delicacy in our home to this day."