BOYS AND SALADS
Published by lscalaquinn
Here the deal: If I make an obvious big green salad with all the other food at dinner and try to hard to have them eat it, there will be too much leftover which must be tossed. But, if I come home to a male-cooked stewy/porky/fatty dinner craving salad for myself and make a single portion, they all want it and fight over it and act like I should have known.
This much I’ve learned–for a guy to eat a green salad it must involve cold, crisp lettuce–Romaine works best most often. I buy a lot, soak it clean in cold water, lay out on a large towel, roll it and have it at the ready which means when the fickle salad boys want my salad–I can easily make more. And if they’re mad hungry and would eat stones, i give them a quick salad before anything else only IF the clean crispy greens are at the ready.
Otherwise I offer every other form of what can be loosely called a salad which they now like, crave and actually ask for unbidden. Here’s a few ideas
1. Tomatoes, cucumbers, crumbled Queso fresca, Cilantro etc. Duh–switch out herb, cheese and other green veg but keep the vibe cohesive i.e mozz with basil not tarragon.
2. Shredded Kale w/Peanut Dressing. Yes, they will eat this if its cozying up to a pork product.
3. Shredded Green Beans and Snow Peas. Saute red onions in EVOO and deglaze with red wine vinegar. This inspired from Cesare Casella of salumeria Rossi in NYC who made a version of this at his former haunt Marema. Cook sliced pancetta with the onions even better.
4. Grilled Caesar. Grill Romaine halves and add croutons, Parm, EVOO and lemon juice and for the nonwimps, anchovies, natch. Bad photo of mine where I originally saw this a couple of years ago at Pigeon Restaurant in Portland, Oregon.
Bottom line: look everywhere around you for clever salad ideas and make you own version at home. If they “hate” salad, make it your mission to find just one they’ll eat!
Tags: eaturveg, green beans, grilled caesar, peanut dressing, salad, shredded kale, snow peas
Categorised in: Recipes
Categorised in: Recipes
Hello Lucinda… I watch your cooking show everyday it has become a great part of my morning routine now. I love your show and get so many wonderful great ideas, recipes, & tips from you. After all we all know that when it comes to cooking you never stop learning. Right? I wanted to know if you could give me your Mothers Vinagerette salad dressing recipe. I wrote most of it down that day it was on the show, but I missed a few indrediants and never printed it off like I should have. It is the recipe with the shallots, brown sugar, Lemon, red wine viniger, mustard, olive old, in it. I would really appreciate it. also your handsome sons do a great job on the show how wonderful that you have taught and influenced them to learn the arts of culinary.
Great Job Mom! How blessed and lucky you are to have your own show. I too am a cook/Chef and have been in the kitchen since I was 6 years old. I am now 53. I use to be the Chef for five coffee House/Resaurants several years ago named “The Meeting Grounds” and I loved my job. They have since have gone bankrupt. Such a bummer. I couldn’t imagine working for Martha Stewart. I love her with all my heart. I have watched her faithfully for 27 years now. She is a great teacher and educator and she kind of reminds me of my Mom when she was younger who is also from Greenich Conneticut. Mom still talks about old Greenich to this day. Mom is 87 years old now. I haven’t seen Mom in five years since I had to under goe breast cancer sugery, treatments, and recovery. But I am 100 percent all cured and ready to begin a new life. And hopefully save up enough money to go see Mom in California this summer. I live in Minnesota now. Big Mistake! I miss California every day. They call Casserols Hot Dishes here in Minnesota. Different culture.
Anyway keep up the great work and thank you for all you do. I hope to get that recipe from you. PS. You where such cute shirts blouses on the show! I love your taste. I just wanted to share that with you!
All The Best Now,
Thank You Kindly,
Heather Carlson
Hello Lucinda… I watch your cooking show everyday it has become a great part of my morning routine now. I love your show and get so many wonderful great ideas, recipes, & tips from you. After all we all know that when it comes to cooking you never stop learning. Right? I wanted to know if you could give me your Mothers Vinagerette salad dressing recipe that was on the show a while back. I wrote most of it down that day it was on the show, but I missed a few ingrediants and never printed it off like I should have. It is the recipe with the shallots, brown sugar, Lemon, red wine viniger, mustard, olive old, in it. I would really appreciate it. Also your handsome sons do a great job on the show. How wonderful that you have taught and influenced them to learn the arts of culinary.
Great Job Mom! How blessed and lucky you are to have your own show. I too am a cook/Chef and have been in the kitchen since I was 6 years old. I am now 53. I use to be the Chef for five coffee House/Restaurants several years ago named “The Meeting Grounds” and I loved my job. They have since have gone bankrupt. Such a bummer. I couldn’t imagine working for Martha Stewart. I love her with all my heart. I have watched her faithfully for 27 years now. She is a great teacher and educator and she kind of reminds me of my Mom when she was younger who is also from Greenich Conneticut. Mom still talks about old Greenich to this day. Mom is 87 years old now. I haven’t seen Mom in five years since I had to under go breast cancer sugery, treatments, and recovery. But I am 100 percent all cured and ready to begin a new life. And hopefully save up enough money to go see Mom in California this summer. I live in Minnesota now. I miss California every day. They call Casserols Hot Dishes here in Minnesota. It’s Such a different culture here.
Anyway keep up the great work and thank you for all you do. I hope to get that recipe from you. PS. You where such cute shirts & blouses on the show! I love your taste. I just wanted to share that with you!
All The Best Now,
Thank You Kindly,
Heather Carlson