Summary
So what's the solution to the salad blues? The answer is simple -- just follow the French, who've always viewed salad as something hearty and soul-satisfying and actually fun to eat, given the Gallic love of healthy, natural fats.
Separate the frisée into small pieces, or if you can't find frisée -- and you probably can't -- chop up the crisper, whiter parts of a curly endive into relatively small pieces, after discarding the greenest, leafiest parts. Add the shallot or green onion and a handful of herbs. Toss and set aside.While the bacon is frying, poach your egg. Boil a smallish pot of water and then reduce the heat to just below a simmer. Fill a small ramekin half-way with some of the warm water, add a dash of white vinegar and then place in the pot. When it's warm again -- a few seconds later -- crack your egg into the ramekin. (If you have an egg-poacher, ignore these instructions and poach the way you're used to poaching an egg.)See the full content of this document
Extract
Romaine Event
Think you don't like salad? Maybe it's time to turn over a new leaf
this city / by Bartley KivesWHEN it's -20 C outside and the wind is howling from the north, nothing quite chills the soul like iceberg lettuce.It's not just the frigid name of this supposed salad green, and ...See the full content of this document
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