Thursday, July 19, 2012

Chopped Salad --- So it's a little less like a salad!

by Lisa Beach, Ph.D.

Don't tell anyone this, but I’m not actually a huge fan of salads. I've learned that if a salad has certain qualities (like NOT containing big huge fluffy greens/leaves), I’m happier. I like chopped salads because they’re easier to eat and the smaller pieces of greens make the leaves blend in more with the good stuff.

I use a mezzaluna to chop the greens and I use fancy oil and vinegar from a local source (F. Oliver's), then I put in lots of other stuff with a variety of textures. That’s my ideal salad.
Pre-Chopped Salad

Post-Chopped, with Dressing

7-inch Mezzaluna
I don't use many salad recipes---rather, I just put together a variety of textures and flavors in ways that sound good to me! I've learned that adding fat and protein to my salads not only assists in fat soluble nutrient absorption (Vitamins A, D, E, K), but it also helps to make the salad a satisfying meal!

Here’s what is in the salad pictured:
Spring mix, about 4 cups chopped and therefore shrunk to about 1 1/2 cups
Goji berries (just a few)
Crushed pecans
Herbs de Provence olive oil
Apricot balsamic vinegar
Mix, chop, eat! 
Do you enjoy salads? Have you ever used a mezzaluna?


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