On Sat, 05 Jul 2003 18:12:15 -0400, Noydb
wrote:

Emmet Cummings wrote:

Well, I'm sure my palate has room for expansion; however, I do like the
crunchiness of the iceberg variety.


Life begins with a salad of early spinach, dandelion greens, chives and
young onions. Add a dollop of Caeser dressing and prepare to shame the
rabbits.

Then too, there's a lot to be said for what is sometimes called "Wilted
lettuce" salad ... black seeded simpson tossed in a bowl with some thinly
sliced onions, a splash of red wine vinegar, crumbled freshly cooked bacon,
an optional pinch of granulated sugar and the hot grease off the bacon.

Sounds good, except the "wilted" part avec hot grease.

I make a salad with many of the same ingredients, except that I pick a
lemon off the tree and squeeze it instead of the vinegar. For an
interesting contrast, toss with orange slices cut small.

Instead of the sliced onions, I sometimes go out back and pull some
green onions, but the sliced does give a more robust taste.

As to salad oil, I switched from olive to walnut years ago. More
delicate flavour.

I have never understood the optional sugar bit. What is the purpose?

--

Persephone









The missus and I (she's from Brooklyn,NY by way of connection)have been
raiding the mesclun mix greens almost daily for a simple salad of just
greens and a dressing of some sort.

Michigan winters can be the pits ... but summers are the peaks!

Bill