While preparing my notes for an upcoming Italian food seminar (also
entitled “Mangia Bene,” brought to you through our own Caledonia
Community Education) it occurred to me that I could use the power of
the press to A) shamelessly plug my own class, B) get a long-held gripe
off my chest, and C) make a public service announcement during the most
heavily dieted meals of the year, i.e. those following New Year’s
resolutions toward better health. While I applaud resolutions to eat
well, exercise, and lose weight when necessary, it never fails to
astound me that people think dieting in January will actually work.
Come on—baby, it’s cold outside!
I like shoveling as much as the next person, but as an exercise regime,
it’s unreliable. I suppose one could shovel the snow back onto the
sidewalk on the off days, but I mean, really, what would the neighbors
think? And as for dieting itself, too many people turn to salad as diet
food. So you come in from shoveling, frosty to the core, and wrap your
numb fingers around a nice bowl of—cold salad? Does this make sense?
What you need is a little warmth and comfort in the bleak mid-winter,
not just a meager plate of pale, out-of-season greens drowned in any
number of odd concoctions from the dressing isle. Not only will this
leave you feeling unsated, it’s almost justification enough for you to
cave in to that candy bar before bedtime.
I would earnestly like to plead—People, it’s not the salad’s fault!
Put the dressing bottle down and let the greens do their job.
I eat on average one small salad a day, sometimes two. But never at
the start of a meal. Here comes the gripe: I’ve always found it
unsettling to eat a cold, raw, acidic dish before diving into one’s
“real” meal, like the salad course is a vitamin pill, self-improving,
something to be gotten out of the way. No wonder we’ve devised so many
unhealthy pre-bottled salad dressings, roughly disguised sugar syrups
and thinned-down mayonnaise, all taking the salad far off-course from
its intended purpose.
If you don’t love salad, eat soup instead. But if you put your salad
in its place—after your main course—you’ll benefit in many sneaky
ways. First, you’ll enjoy those leafy greens a lot more after you’ve
put something warm in your belly. If you’ve planned ahead and know
you’ve got a salad left to eat, you won’t over-eat the heavier fare.
Also, if you serve a vinegar-based dressing, the acidity will help
cleanse your palate after you’ve eaten, and the vinegar, along with
bitter greens, will aid digestion. Follow that up with a piece of
fruit for dessert and you’re eating right, and eating well (mangia
bene).
The following is a most basic method for green salad, fixed once a
week, ready to serve every day. I hold the same expectations for my
salad as for everyone at the table: it should be clean (and dry,
please!), and come to the table in an appropriate manner—neither naked
nor overdressed. If company’s coming, perhaps the greens can sport a
little radicchio and diced pear, some candied walnuts, even, on
holidays. But most days, just plain suits me fine.
Basic Salad and Vinaigrette
This recipe can be doubled or trebled to suit as many people as necessary.
1-2 heads lettuce, preferably green or red leaf, Romaine, escarole, spinach or mixed greens
¾ cup extra virgin olive oil
¼ cup red wine vinegar
½ tsp. salt
¼ tsp. freshly ground black pepper
2 tsp. Dijon-style mustard
Tear the greens into bite-sized pieces. For heartier greens, dicing
with a knife is okay, but expect them to brown more quickly. Soak the
greens in cold water in the basket of a large salad spinner.
Meanwhile, combine all other ingredients in a jar or cruet with
tight-fitting lid and shake until well-combined. Use this as a
dressing base*.
Spin the salad dry, discarding the water and nesting a paper towel in
the center of the greens. Store in the salad spinner up to one week.
When ready to serve, shake the dressing to recombine. Put desired
amount of vinaigrette in the bottom of a serving bowl, adding in diced
shallot, fresh minced herbs or garlic if you wish. Add in crisp, dry
greens and toss to evenly coat.
Enjoy as is, or garnish with any of your favorite vegetables, fruits, nuts, cheese, etc.
*When you wish to add shallot, garlic or fresh herbs to vinaigrette, do
so only with the portion you plan to eat immediately, as storing fresh
ingredients in oil can culture bacteria. Also be cautious of any
infused oils that have not been pasteurized. Infused vinegars are
usually safe.
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Editor’s Note: Angela Denstad Stigeler writes a food column each week
for the Caledonia Argus. She, her husband and their two young children
live in Caledonia.
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