Salads

[slobake]

I will have to try that next time. I like golden beets too

 

[Phalex]

Squish cooked beets, toss them with a little oil, and toss them in a hot skillet for a couple minutes a side.

Sho is good!

 

[Milk]

Really not a fan of Bibb. Oh and iceberg needs to vanish from earth. It is an insult to the deliciousness of lettuce.

Salad snobs....

The thing is no other lettuce is quite as as cripsy and refreshing. And i like that in lettuce. I like pretty much all other types but iceberg is still one of my favorite.

Anyway, i dont buy as much lettuce as before since i've given up on lettuce in sandwiches. Sliced cucumber ftw. Tastes better and as crisp and refreshing as lettuce. Also you can, of course, have it on its own in a sandwich if you're lacking anything else to make a sandwich with.

 

[shadowtippy]

I froze a head of iceberg lettuce one time. It sort of decomposed when it thawed. It was not a pretty sight.

 

[RS]

No iceberg lettuce, meats, or nuts in mine. Pretty much anything else.

 

[fhm555]

no broccoli or cauliflower! no! you stop it, no!

^this^ never cared for the taste.

No cukes either. Love the taste, but they war with me and produce prodigious gas.

Other than that and no oddball pickled meats, I'm GTG on the salad. Dressing, or not, it's all good.

 

[fhm555]

I froze a head of iceberg lettuce one time. It sort of decomposed when it thawed. It was not a pretty sight.

I got to see a truckload of frozen lettuce about 15 hours north of 32F. it was not THE nastiest thing I'd ever seen, but it was in the top 5.

 

[freatles]

8 garlic bulbs minced
tablespoon of virgin olive oil (or two)
dash of vinegar
dash of sea salt
dash of chili
1 Cucumber, diced

mix and refridgerate 20 minutes before eating on a hot day.

 

[Milk]

8 garlic bulbs
tablespoon of virgin olive oil (or two)
dash of vinegar
dash of sea salt
dash of chili
1 Cucumber, diced

mix and refridgerate 20 minutes before eating on a hot day.

That sounds like massive garlic overkill to me.

 

[Mysterion]

I am a lettuce lover, I hardly ever have a meal without it.

My favorites are romaine, green oak leaf, and escarole. If you can get some, dandelion is fantastic.
In winter, endives and mache are the best around here.
When you want some variety, aragula, spinach and watercress are good for a change.
Frisee is phenomenal cooked with potatoes and bacon.

Really not a fan of Bibb. Oh and iceberg needs to vanish from earth. It is an insult to the deliciousness of lettuce.

I don't need to tell you that the cooked (or wilted) frisee is very French. And agree on the iceberg. Even in the 1960s, my mother wouldn't serve that watery mess.

For me--Bibb and oak leaf, yes. Red or green. Arugula, escarole, sure. Frisee when it's young and tender. Dandelion greens I generally cook. Mache and endive are precious here, but I'll get them when they're reasonably cheap.

When the greens are really good, my favorite salads are simple. Thin bits of red pepper, a little onion or scallion, a few olives or capers, and some flat parsley. If we have pine nuts, we'll toast some.

Good, unfiltered olive oil, mellow vinegar, a sprinkle of coarse salt, and grind of black pepper.

And always give the salad a few minutes for the flavors to "marry" before dressing. The difference is not subtle.