Sunday, June 19, 2011

Green and Purple Salad

I have not felt like cooking lately.

Could you tell?

I've been busy. Started dancing again, working, reading, auditioning, running around the city. Warm weather has set in and I'm counting down the days to my summer vacation in August, and for some reason, spending an hour or more making an elaborate meal every night has not been appealing. 

Anyone else feel that way? 

I am into assembling. For now.

Getting really good ingredients, that don't need much work, doing a little rinsing, a little chopping, perhaps some warming up in the toaster oven, and leaving it at that. 

What I love right now? Rotisserie chickens, sardines packed in olive oil, 9-minute boiled eggs, chopped greens and veggies of any kind, humus, olives, goat cheese feta, vinaigrette with shallots, French mustard, garlic, red wine vinegar and olive oil, good bread, fresh pasta and sauce, and Greek yogurt with organic fruit, or honey and walnuts.

Any of the above with a crisp, dry glass of white wine, and I'm in heaven.

Tonight I made a salad of bitter greens, the kind that puts hair on your chest, and wolfed it down with a good crusty sour dough, slathered in bright yellow pastured butter.

This is what I want. Greens, greens, greens. A slice of bread. A glass of wine.

It's nice to be back. 

I promise I will cook something again, eventually. 

It is pie season after all.

Green and Purple Salad for two

1/2 bunch of dandelion greens, washed well and chopped
1/2 head of radicchio leaves, rinsed and chopped
1/2 fennel bulb, thinly sliced and chopped
1/8 cup fennel tops, finely chopped (looks like dill)
1/4 red onion, thinly sliced and chopped
1/2 cup goat feta cheese, cubed into 1/2" pieces
1/4 cup good green olives
balsamic vinegar
olive oil
salt and pepper

crusty loaf of sour dough bread + good salty butter

Toss together the dandelion greens and radicchio in your salad bowl, layer with fennel, onion, feta and olives and splash a little balsamic and olive oil on top. Give a nice grind of black pepper and pinch of flaky salt. That's it.

This salad would also be great with frisee or escarole, and a little cucumber, some radishes and a couple sliced cherry tomatoes. And if you need something more substantial, cook up some bacon or boil an egg, and serve on top.