Lean, Mean and Green

We miss arugula already

We miss arugula already

We’re eating all the greens we can lately. It seems like they’re here and gone in a flash each year. Salads are an event in May and June when our arugula plant is going gangbusters — we made prosciutto pizza just to top it with arugula — and our farmers market is bursting with lettuce, kale and turnip greens. From snap pea tendrils to dandelion greens, restaurants down here also love serving up greens. We are in the South after all. Our favorite was this spin on eggs hollandaise.

The Root Benny at The Root Cafe

The Root Benny at The Root Cafe

(The pictures above are from Katherine’s cell phone.) But back to salads. Here’s one Katherine whipped up with red leaf Romaine and radicchio.

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Nuts and berries

To recreate it, add about two cups of greens per person, a quarter cup of blueberries and an ounce or so of goat cheese. Throw on a few pecan halves. If you want to make it really fancy, candy the pecans and bake the goat cheese. Drizzle with extra virgin olive oil and a good balsamic.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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5 Responses to Lean, Mean and Green

  1. My husband planted a good lettuce mix this year and I am happy to eat it up. I prefer dark green or red lettuce to Iceberg any day of the week. Thanks for the salad suggestion. I am going to do that this weekend.

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. I love greens and try to add them in every way I can.
    Looking forward to trying the salad for lunch soon

  4. That root benny looks fantastic. And that nuts & berries are a wonderful addition to our daily greens!

  5. Pingback: Sunday Suppers: The Summer Salad Edition | Rufus' Food and Spirits Guide

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