I agree with Saadi of Shiraz when he wrote, “A theorist without practice is a tree without fruit.” In my last post, I revealed my salad composition theory, and in this post I will put it into practice.
There are three dimensions to a good salad: substance, ruffage, and flavorings; the salad dressing being an all-important subcategory of flavorings.
Here is a list of foods to be utilized in each category:
beans; yogurt; chopped leftover steak, chicken, fish, or turkey from last nights dinner; avocado; nuts; tuna; cheese; grains such as farro, rice, quinoa, bulgur wheat, or injera; shrimp; roasted vegetables such as turnips, carrots, beets, fennel root, pumpkin, winter squash, brussel sprouts
Boston lettuce, spinach, turnip greens, arugula, parsley, Romaine lettuce, watercress, red leaf lettuce, endive, chicory, green leaf lettuce, fresh herbs of any kind, green onion, tomato, carrot, cucumber, green apple, berries
sundried tomatoes, capers, olives, fresh herbs of any kind, sliced jalapeno, cracked red pepper, soy sauce
Makings of a Salad Dressing: any kind of oil and any kind of vinegar or citrus. My favorites oils are olive oil and sesame oil. My favorite vinegars are red wine vinegar and apple cider vinegar. My favorite citrus at this moment is lemon.
Here was my week of salad days.
Substance: farro & cannelloni beans
Ruffage: red leaf lettuce & mint
Flavorings: sundried tomatoes, red wine vinegar, malt vinegar, olive oil, salt, & pepper
Substance: farro, cannelloni beans, pecans, & bulgur wheat
Ruffage: fennel root, celery, carrot, & parsley
Flavorings: thyme, olive oil, coconut vinegar, salt, & pepper
A brief salad intermission where I eat leftover pork verde chili for lunch…
Substance: avocado & pistachios
Ruffage: red leaf lettuce, the rest of the Thai basil and mung bean shoots from a takeout Vietnamese Pho, flat leaf parsley, mint, remnants of a fennel stalk, mint, thyme, & blackberries
Flavorings: red chili flakes, lime, soy sauce, & sesame seed oil