How you doin’?  When preparing meals for the holidays, many people think that every course has to be over-the-top special. Others think that might just be overkill.  For a multi-course dinner menu like a Thanksgiving Day feast, a simple salad may be the best solution.

A Simple Salad is usually a limited combination of various ingredients that are either raw, cooked or both. The ingredients can be any vegetable, meat, fish, or fruits as a main ingredient or in combination depending on the style of salad—composed or tossed salad. If you were working in a restaurant and a guest ordered a Simple Salad. What would you serve to that guest?
 
A Simple Salad generally consists of one or more leafy lettuces such as Iceberg, romaine and arugula, lightly tossed in a vinaigrette dressing as a base with one or two additional ingredients like tomato and cucumber, that are used for decoration or as a garnish. The secret is rubbing the bowl with a cut garlic clove.
 
Prep time:  20 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the salad bowl
1 garlic clove, cut in half
4 cups greens (any combination you like)
cherry tomatoes (or tomato chunks)
cucumber
mixed color pepper slices
topping of your choice (croutons or nuts)
 
For the vinaigrette dressing
2 tablespoons white vinegar
1 teaspoon balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 cup canola oil
 
Directions

1. Keep all ingredients refrigerated and ready before preparing the salad as this ensures freshness and crunchiness in salad. If you have the room, chill the plates and salad forks, too.
2. Wash all vegetables thoroughly (as they can be a good source of contamination) and pat dry or spin in a salad spinner to prevent the salad from becoming too watery.
3. Use only the freshest ingredients, especially those in season as this will keep nutrients intact.
4. Light leafy vegetables should be torn into bite sized pieces—never cut the greens—and tossed gently in the dressing just before serving to avoid wilting of the leaves.
5. Pour enough dressing just to season—not drown—the main ingredients. Go easy… you can always add more, but if over-dressed the greens will be wilted and unappetizing.
6. Use the right plate to present the salad and garnish with an edible ingredient to give it eye appeal.
7. Never stuff the salad plate. Accommodate the salad within the dish and not on or over the edge. Remember… there’s a lot more food to come.

To make the dressing

1. In a small bowl add vinegars and lemon juice.
2. Add the salt, pepper, mustard, and paprika and mix well to blend. 
3. Whisk in the oil with fork or whisk.

To dress and serve the salad

1. Rub salad bowl thoroughly with garlic.  Discard garlic (or save for another recipe).
2. Add the greens to the bowl and lightly and slowly pour the vinaigrette over the greens until they glisten.  Remember, less is more!  Add in select ingredients such as sliced or cherry tomatoes, cucumber slices, maybe some colorful bell pepper strips and toss to coat.
3. Portion the salad onto the chilled salad plates and top with the select garnish ingredients like toasted nuts, croutons or French’s Crispy fried onions.

ChefSecret:  The following steps are involved in preparing a simple salad:

• Wash the vegetables in cold water. Hold by the root ends, plunging in and out of water to force water to center, shaking loose dirt and grit. Rinse and drain well.
• Cut the vegetables as per the required style (cubes, threads, strips etc.)
• Keep in a cool place until required. Refrigerate the clean greens in a colander covered with damp towel or in a perforated storage bin to allow air circulation and complete drainage. This helps to keep the greens crisp until it’s time to mix all the ingredients with the dressing.
• Lightly toss all the salad ingredients together except any crispy salad toppings.
• Always keep cool—serve on chilled plates with chilled forks.

Quip of the Day: “Ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#ThanksgivingRecipes #Thanksgiving #Breakfast #SimpleSalad #MixedSalad #Vinaigrette #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                 ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? 你好嗎 (Nǐ hǎo ma). Last week Madame Wu, a legend of American-style Chinese food passed away at the age of 106.  She reinvented the original Chinese Chicken Salad. The late Merv Griffin once said of her, aside from being a successful restaurateur, "Everybody in this town knows and loves Madame Wu. One of the dearest, sweetest, most elegant women I've ever known."

Sylvia Cheng, aka Madame Wu, was born into a wealthy, cultured family in Jiujiang, China in 1915. She was raised by her grandfather, who owned a bank and a department store—showering her with gifts and special treats, but he was also wise enough to teach her discipline. She was brought up in the traditional fashion, learning respect and good manners. She did not have a deprived childhood. When not away at boarding school, mooning over photos of Cary Grant, she would spend many hours covertly watching her grandfather's servants preparing delicious delicacies in the off-limits kitchen. As she wrote in her book Cooking with Madame Wu, she learned that "eating well-balanced meals containing selected herbs and spices would improve health, beauty, sexual vitality and longevity."

After her beloved grandfather's death and the outbreak of World War II, Sylvia’s life changed. Her extended family moved to Shanghai and then to Hong Kong. A free flight to Calcutta resulted in an offer that would change Sylvia's life. A friend in India was about to join his wife in the U.S. He said she could come along if she agreed to go to college there. While pursuing an education degree at Columbia University, she became acquainted with King Yan Wu, a successful engineer from a distinguished Chinese family (both his father and grandfather served as China's ambassador to the U.S.). They were soon married and had three children.

Sylvia settled into the role of sophisticated stay-at-home spouse and hostess. A personal chef, provided by her mother-in-law, assisted her. Eventually, Sylvia began to cook more herself and claimed she could prepare a full Chinese dinner for her family in under an hour. This was preferable to the Chinese restaurants in New York, which often left her disappointed. She was appalled by the manners of the waiters and the heavy faux-Cantonese dishes.

By 1959, the Wu’s were living in Los Angeles. When her children were in their teens and didn't need her much, she began to think about getting a job. One day she told King she wanted to open a Chinese restaurant. Thinking she wasn't serious he made no objections, so she drove around and found a location in West Los Angeles. When King realized she wasn’t kidding and it wasn’t a whim, he tried to talk her out of it. In those days, most people who opened a Chinese restaurant were former waiters or cooks with no business sense. Sylvia had good sense.

In 1959, Madame Wu's Garden opened on Wilshire Boulevard in Santa Monica. The intimate space seated fewer than 50 people. They had just two cooks, two waiters and a dishwasher. Coming from a wealthy family Madame Wu had friends in high places. One such friend was the president of NBC who helped her write a letter promoting the opening of the restaurant, which she sent to the membership of her church and her daughter's exclusive school. That letter really brought the customers. Later Sylvia recalled, "We sold out the first night and people were lined up outside for six months." My parents were in the opening crowd which became an instant hit with the Hollywood in-crowd who were, charmed by Sylvia's impeccable manners and discreet, reverential treatment of them.

Sylvia knew what her customers wanted and reinvented a brand of Cantonese signature dishes suited to the less sophisticated and informed American palate. Her Chinese friends would criticize the food, saying it wasn't authentic. But she was laughing all the way to the bank and telling them, “Look around, honey. Do you see any Chinese [people] dining here?'"

Her spareribs, Peking duck, crab puffs, and shrimp toast were legendary. Her teen-age crush, Cary Grant (who would become a close friend), told her about a shredded chicken salad he had enjoyed at another restaurant, so she developed her own Shredded Chinese Chicken Salad, which is now imitated at restaurants around the globe.

Here is my version (from China Rose) of Madame Wu’s famous Chinese Chicken Salad.

Prep time:  45 minutes
Cook time:  12 minutes
Put together time:  5 minutes
Yield: 4 servings
 
Ingredients 
Peanut oil for deep frying
8 won ton wrappers, refrigerated cut in 1/8-inch strips (store bought)
1/3 (6-ounce) package white fine rice noodles
2 chicken thighs or breasts, skin on—bone in
1 teaspoon prepared yellow mustard
1/4 teaspoon five-spice powder
1/4 teaspoon sesame oil
2 tablespoons light soy sauce
3 tablespoons toasted almonds, slivered
1/2 cup thinly sliced green onions, white parts only
1/2 teaspoon salt
1/2 head iceberg lettuce, shredded (or greens)
 
Directions

1. Heat the oil for deep-frying to 360°F in a wok. The oil is hot enough when a few noodle strands dropped into the oil expand rapidly and rise to the surface.
2. Drop the won ton strips into the hot oil and fry until light golden, about 1 minute. Remove and drain on paper towels. Set aside.
3. Divide the noodles into four piles and deep-fry separately. Remove from the hot oil with tongs as soon as the noodles pop to the surface. Drain the noodles on paper towels. Set aside.
4. Deep-fry chicken pieces for 8 minutes. Remove from oil and drain on paper towels. Cool. Remove meat from bones and cut into strips with or without skin. Set aside.
5. Place cooked chicken strips in a large salad bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions and salt. Mix well.
6. Add crisp-fried won ton strips and noodles. Mix thoroughly. Noodles will break into small bits when mixed. Pile salad mixture over a bed of shredded lettuce. Do not toss before serving or salad will become soggy.

ChefSecret: Are you feeling really lazy or just don’t want to fry today? Here is an easy option—substitute leftover turkey or store-bought rotisserie or barbecued chicken for the cooked chicken. Substitute 2 cups of canned shoestring potatoes and one cup of canned fried onions instead of the fried won ton strips and rice noodles. It’s not the same, but it is passable.

Quip of the Day:  “It is a little thing to starve to death; it is a serious matter to lose one's virtue.”                                                                                                                                                 ~ Chinese Proverb
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America or American Red Cross.

#Entree #Salad #Chicken #TheChinaRoseCollection #ChineseChickenSalad #AsianChickenSalad #ChineseCuisine #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross  #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? For some parts of the country, grilling season will be winding down soon so I wanted to include this recipe in before the grill is covered and tucked away.
 
This salad was on the opening menu I created for Jimmy Buffett’s Margaritaville in Las Vegas. I thought it was a simple enough entrée salad but as it turned out so many people ordered it that it turned out to be a real bottleneck in the kitchen. Last week I found it on a menu in Green Valley… and it still is one delicious salad.
 
It's easy enough to make at home. You can use leftover rotisserie chicken and store-bought bottled Caesar dressing like Paul Newman’s or Cardini’s brand, or you can you make my simple dressing recipe below.
 
Prep time:  15 minutes
Grill time:  1 minute
Yield:  2 servings
 
Ingredients 
1/2 head split romaine head
1/2 ounce olive oil
3-1/2 ounces grilled, chilled and chopped chicken breast
2 ounces Caesar dressing (see recipe)
1/2 coarsely chopped hard-cooked egg
3 each split mini tomatoes
1/4 cup thinly shredded carrots
2 tablespoons shaved Parmesan cheese
7 to 8 toasted croutons
 
Directions

1. Remove any wilted or damaged leaves from a head of romaine lettuce.
2. Split the head in half lengthwise.
3. Lightly brush the cut side of the romaine with olive oil.
4. Place the cut side down on a hot grill for 1 minute or until grill marks appear.
5. Place the grilled romaine on a large plate, grilled side up.
6. Top the romaine with grilled chicken.
7. Drizzle with Caesar dressing.
8. Artistically scatter the egg, tomato and carrot shreds on top.
9. Top with shaved Parmesan cheese and croutons.

                                              My Best Caesar Salad Dressing
I have been serving Caesar Salads in my restaurants for years using this made-on-premises dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe.
Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies.
 
Prep time:  10 minutes
Chill time:  4 to 8 hours
Yield:  10 servings
 
Ingredients
1 cup mayonnaise
1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute)
1/4 cup freshly grated Parmesan cheese
2 tablespoons cold water
3 tablespoons minced garlic
1-1/2 tablespoons fresh lemon juice
1 tablespoon anchovy paste (from a tube)
2 teaspoons granulated sugar
1/2 teaspoon dried parsley
salt and ground black pepper to taste

Directions

1. Blend mayonnaise, pasteurized egg, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt and pepper in a blender jar until smooth, about 1 minute.
2. Transfer the dressing to an airtight container and refrigerate 8 hours or overnight.

ChefSecret:  Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water, fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. Set a timer.
5. Remove the eggs from hot water and rinse thoroughly with cold ice water.
6. Use right away or store in the refrigerator until needed.

​Special Note:  Jumbo sized eggs require 5 minutes in 140°F water. 

Quip of the Day:  “How do you make any salad into a Caesar salad?  Stab it twenty-three times.
(Julius Caesar -- et tu Brutus?) Got it now?
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entree #Lunch #Dinner #GrilledRomaine #GrilledCaesarSalad #PaulNewman #Cardinis #Chicken #PasteurizedEgg #Anchovy #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Last week, we took a walk through the salad garden introducing and discussing many of the lettuces that might find their way into your salad bowl. Today, we’re going to cover some of the many “orts” that help to make salads more interesting and flavorful. Orts are the toppings and add-ins that contribute color, texture, aroma, sometimes temperature (hot and cold), flavor and hopefully lots of nutrition!
 
Below are the top 20 healthy salad toppings, but there are no rules when it comes to making salads. If you like it, put it in the bowl and mix it up. It’s a great way to get your 5-a-day servings of fruits and vegetables for better health!
  
1. Chopped Raw Vegetables
A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. However, you can also add several other raw vegetables. Some popular raw veggie toppings include chopped carrots, onions, cucumbers, celery, mushrooms and broccoli. These vegetables are packed with fiber and plant compounds that offer health benefits.
 
2. Nuts and Seeds
Nuts and seeds such as pistachios, walnuts, pumpkin seeds, almonds, peanuts and chia seeds, among many others, are highly nutritious salad toppings. When choosing nuts or seeds to add to your salad, look for raw or dry-roasted varieties without added salt, sugar or preservatives.
 
3. Dried Fruit
Salads and dried fruit are a delicious combination. Using dried cranberries, apricots, mango or raisins as a salad topping is an easy way to add some sweetness along with various nutrients. To avoid added sugars and preservatives, look for dried fruits that only have the fruit listed as an ingredient. Use this tasty treat sparingly to top off your salad.
 
4. Whole Grains
Some popular whole grains to use as salad toppings include cooked brown rice, quinoa, farro and barley. These grains add texture and flavor to your salad. Research links whole grain consumption to a variety of health benefits, including weight loss and reduced cholesterol levels.
 
5. Beans and Legumes
Beans and legumes are excellent sources of plant protein to add to your salad. A 1-cup (172-gram) serving of both cooked black beans and kidney beans provides over 15 grams of protein in addition to vitamins, minerals and fiber.
 
6. Fresh Fruit
Even though salads are typically thought of as a combination of vegetables, fresh fruit can be a delicious salad topping with added health benefits. One study of more than 800 adults found that each piece of fruit consumed per day was associated with a 10% reduction in heart disease risk. Popular fresh fruits to add to your salad include berries, apples, oranges, melons and cherries. You can also use blended fruit or freshly squeezed fruit juice for homemade salad dressings.
 
7. Baked Tortilla or Pita Chips
Crushed tortilla or pita chips add a crunchy texture and delicious taste to your salad. Tortilla chips are a great addition to Tex-Mex salads that include beans, salsa, avocado and shredded cheese. On the other hand, pita chips are a good complement to salads with Mediterranean flavors. Just a little though, as chips can add calories without adding much nutrition.
 
8. Shredded Hard Cheeses
Using shredded hard cheeses, including Cheddar, Gouda, Parmesan and Manchego as a salad topping adds more complex flavor and nutrition. One ounce (28 grams) of shredded parmesan cheese has over 10 grams of protein for just over 100 calories.
 
9. Roasted Vegetables
Roasted vegetables are a delicious complement to raw salad greens. Depending on the vegetable, roasting brings out different flavors and textures. Research also suggests that cooking vegetables makes them easier to digest and improves the absorption of some nutrients.
 
10. Hard-Boiled Eggs
Eggs can be a highly nutritious addition to your salad. One large egg provides 6 grams of protein and more than 15 vitamins and minerals for only 77 calories. Their protein content can also help you feel fuller.
 
11. Fresh Herbs
Herbs are the leaves, seeds or flowers of plants that can add flavor or fragrance to your dishes. Popular fresh herbs to add to salads or salad dressings include basil, mint, rosemary, parsley, sage and cilantro. Herbs not only add flavor but may also provide various health benefits.
 
12. Meat
Meats, such as baked or grilled chicken, pork or beef, can be great as salad toppings. Meats are loaded with vitamins and minerals, as well as high-quality protein that can help you feel full and satisfied.
 
13. Seafood
Adding seafood to your salad can boost its nutrition and flavor. Salmon, cod, halibut, shrimp, lobster and even sardines are incredibly healthy sources of protein, omega-3 fatty acids, vitamins and minerals. Studies show that eating fish can boost heart health and brain function.
 
14. Avocados or Guacamole
Avocados are a versatile food and a great addition to salads. They’re loaded with nutrients that can improve heart health and support healthy aging, such as monounsaturated fat, fiber, potassium, vitamin C, vitamin K and folate. One avocado provides over 50% of the DV for vitamin K and 41% of the DV for folate. You can add sliced or cubed avocado to almost any salad or use guacamole as a topping.
 
15. Soft Cheeses
Soft cheeses, including fresh mozzarella, feta, ricotta, goat, bleu and burrata, make excellent salad toppings. They provide a creamy texture and delicious flavor, along with protein, calcium and other micronutrients. What’s more, soft goat and feta cheeses made from goat’s or sheep’s milk are lactose-free and good options for those who cannot tolerate cow’s milk.
 
Soft cheeses are widely available at grocery stores and specialty markets. When searching for mozzarella, burrata or feta cheeses, look for those packed in brine that inhibits bacterial growth and maintains the creamy texture.
 
16. Pomegranate Arils
The red seeds of pomegranates—known as arils—make for a decorative and nutritious salad topping. They not only make for a pretty salad but may also provide impressive health benefits. Studies have found that pomegranate arils are rich in compounds called anthocyanins that can have antioxidant properties.
 
17. Corn and Salsa
Using corn and salsa as a salad topping is an easy way to create a flavorful and nutritious Tex-Mex salad. A 1/2-cup (128-gram) serving of corn kernels has over 9% of the DV for fiber and is rich in vitamin C and folate. Eating tomato-based products like salsa that contain lycopene may help prevent heart disease and cancer.
 
18. Tofu and Edamame
Tofu and soybeans, known as edamame, are excellent sources of plant protein to add to a salad. One cup (155 grams) of cooked edamame has close to 17 grams of protein, while 1/2 cup (126 grams) of tofu provides close to 20 grams. Both foods are loaded with folate, vitamin K and several other micronutrients.
 
19. Olives
Olives are a nutrient-rich and flavorful salad topping. They’re loaded with healthy fats — packing over 2 grams of monounsaturated fat in 1 ounce (28 grams). Research has linked monounsaturated fat consumption to a reduced risk of heart disease and lower cholesterol levels.
 
20. Oil-and-Vinegar Dressings
A salad is not complete without a dressing. One small study found that participants who ate salads with full-fat dressings absorbed more nutrients from the vegetables than those who used reduced-fat or non-fat dressings. Go easy on the dressing. Add a little, toss a little. You can always add more, but too much can make a mushy mess of a great salad.
 
The Bottom Line
Adding healthy toppings to your salad can boost nutrition and flavor. The above suggestions make it easy to put together a healthy mix that will help you feel fuller and more satisfied. These nutritious toppings can add flavor and texture to a balanced diet and may provide a variety of health benefits.
 
ChefSecret: As you build your salad, think about presentation. Some ingredients are meant to be mixed in with the dressing, while others should be added atop the salad to keep them crisp and dressing-free until the eater is ready. There’s nothing more disappointing that a soggy crouton.

Quip of the Day: “What did the DJ say at the salad bar? Lettuce turnip the beet!”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Salads #SaladToppings #Top20 #Tomato #Cheese #Vegetables #Peppers #Pomegranate #5-a-day #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I make a lot of salads and my salads have lots of ingredients with a multitude of textures and flavors. The more “orts,” the better (orts are ingredients and particulate added to salads—my word, nothing you’ll find in the dictionary). But it’s not only the abundant ingredients that add so much to the salad, but the lettuce choices as well. We recently worked on a salad project where the client was vertically growing lots of different lettuces—pretty exciting stuff.
 
If you want to enrich your salad IQ read on and discover just how healthful, flavorful and enticing salads can be… just as any other dish on your table. It all starts with the “greens” (though not all lettuce varieties are green) and your family will love you for it.
 
Here’s a quick overview of some of the many lettuces you might want to bring to your table: Purple Radicchio… it’s a feast for both the eyes and the palate. Kale… whether you love it or hate it, Kale boasts a whopping 685% of your daily recommended intake of vitamin K. Arugula's peppery bite is perfect when paired with sweet ingredients like fennel and orange. Mâche, also known as lamb's lettuce or corn salad, is an under-rated green that offers a tender texture and nutty flavor. Baby Spinach delivers on flavor, with an earthy aroma that can even tend towards a slight sweetness. A perennial favorite for Caesar Salad and Cobb Salad, Romaine also plays well with bacon. Watercress (the forgotten green) pairs wonderfully with sweet fennel, but it also stands up to hotter flavors like pepper flakes. Iceberg has a time and a place… who doesn't love a crispy bacon and blue cheese wedge? Each of our selected greens boast their own unique nutritional makeup, flavor, and texture, to make your salads as delicious as they are healthful.
 
Radicchio
Purple radicchio is a close relative of chicory and endive; it has just 10 calories per cup and is high in vitamin K. It boasts a pleasant bitter bite, which stands up wonderfully to musty crumbled blue cheese and a zingy mustard dressing in this Blue Cheese, Walnut, and Chicory Salad. Grilling the radicchio before assembling a salad brings out even more of its natural sweetness, as it does in a Grilled Radicchio and Plum Salad, where it's paired with sharp goat cheese and sweet aged balsamic.
 
Kale
Kale is member of the brassica family. This sturdy leafy green has a sweet flavor reminiscent of cabbage or Brussels sprouts, but its ancestry also means that it can be a bit tough when consumed raw. You can fix that by removing the thickest outer ribs of kale leaves; then cut it into small, bite-sized pieces. Take a few seconds to actually massage the dressing into the kale for at least a minute, which will help soften it and make it easier to chew and digest. The slightly bitter green kale pairs with sweet persimmon, apple and orange or with feta cheese, diced apple, currants and toasted pine or pistachio nuts. Make a creamy Mediterranean salad with Greek yogurt dressing topped with roasted, crunchy sunflower seeds.
 
Arugula (one of my favorites)
In the U.K. Arugula is referred to as Rocket. This peppery green may not be as rich in vitamins and minerals as some of the other greens, but it makes up for it in great flavor and lower-calories (only five per cup). Arugula's zippy bite is perfect when paired with sweeter ingredients like fennel and orange or fig, pine nuts, and Parmesan with a honey-balsamic dressing. Arugula is great when mixed with other greens and it is also a phenomenal base for larger meal salads like grilled chicken, shrimp or barbecued sliced steak.
 
Mâche
This lettuce is often referred to as lamb's lettuce or corn salad, is an under-rated, little know green that offers a tender texture and almost nutty flavor. It also boasts three times as much vitamin C as most lettuces. This green is more uncommon than some on this list, but seek it out at farmers' markets, and you'll be rewarded by its delicate flavor. It goes well with purple arugula, roasted beets, peaches and goat cheese. If you can find it, use it in place of baby spinach.
 
Spinach
Popeye's favorite green is a great choice for more reasons than one. Spinach contains hefty amounts of iron and protein, not to mention plenty of magnesium, potassium, calcium and folate. In addition to its high mineral content, spinach also delivers on flavor, with an earthy aroma that can even tend towards a slight sweetness, particularly when young. Enjoy it with strawberries, almonds, and poppy seeds or pair it with hot bacon and chopped hard-cooked eggs for a wonderful warm Wilted Spinach Salad (see recipe below).
 
Beet Greens
STOP! Don’t throw those beet leaves away when you buy a bunch of beets at the market.  Beet greens are rich in both potassium and magnesium, and these hardy greens are delicious raw or cooked. Consider pairing them with roasted beets in a warm salad with goat cheese and walnuts. Use them in place of greens like kale or Swiss chard.
 
Romaine
Crisp romaine lettuce is loaded with minerals like calcium, phosphorous, magnesium and potassium. While it doesn't boast much flavor of its own, this lettuce is a blank canvas and remains a fan favorite thanks to its crisp texture and ability to carry a wide variety of creamier dressings. It’s a perennial favorite for a Caesar Salad and Chopped Cobb Salads. At Jimmy Buffett’s Margaritaville we created a beautiful main dish salad with lightly grilled romaine, bacon, sieved egg and a Champagne vinaigrette dressing.
 
Endive
Bitter Belgian endive isn't just low in calories, it's also high in potassium, folate, fiber and  flavonoid kaempferol, which some studies have shown may inhibit cancer. Its bitter notes stand up equally well to sweet and piquant flavors, making it the ideal choice to pair with asparagus, orange, or an apple, cranberry, funky blue cheese plate. Its shape also makes for fun presentation as endive boats can be filled with blue cheese and toasted hazelnuts.

Watercress
Watercress salads were most popular in the 1950s and ‘60s. It is rich in vitamins A and C. It also has excellent antioxidant benefits. It's a member of the Brassicaceae family, with cousins like arugula, horseradish, and wasabi, so it boasts a light peppery flavor. Watercress pairs wonderfully with sweet fennel but it also stands up to hotter flavors like pepper flakes and hot sauce to create a spicy watercress salad topped with Buffalo chicken tenders.
 
Brussels Sprouts
You might not think of Brussels sprouts as a salad green, but a vegetable best served cooked. These little crucifers are wonderful in salads, too. Like other members of the cabbage family, Brussels sprouts are rich in sulforaphane, a phytochemical widely recognized as an anti-cancer compound. Brussels sprouts are also rich in fiber and vitamin C. Brussels Sprouts salads are best served shredded or thinly sliced on a mandolin and paired with sweeter flavors like dried cranberries or cherries and apples, almonds and sunflower seeds, all of which bring out their natural nuttiness. But Brussels sprouts can also stand up to richer flavors served like a Caesar Salad with bacon, Parmesan, and a mayo or yogurt-based dressing.
 
                                                 Lightly Wilted Spinach Salad

This healthy salad was a Restaurant Row standard in Los Angeles at Steers for Steaks. It just takes about 9 minutes from start to finish. If you want a vegan salad substitute EVOO in place of the bacon and bacon fat.
 
Prep time:  3 minutes
Cook time:  6 minutes
Yield:  4 servings
 
Ingredients 
3 slices thin cut bacon (reserve 2 tablespoons of rendered bacon fat)
2 tablespoons rendered bacon fat (from above)
3 tablespoons minced garlic
4 to 5 cups triple washed spinach, stems removed
2 tablespoons red wine vinegar
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
 
Directions

1. Heat a large skillet over medium heat.
2. Add the bacon and cook until crisp; drain and set aside.
3. Chop the cooked bacon when cool.
4. Add the garlic to 2 tablespoons of bacon fat and sauté in bacon fat for 2 or 3 minutes.
5. Add the spinach to the pan in stages.
6. Fill the pan with leaves and turn the leaves in warm bacon fat until they wilt.
7. Drizzle in the the vinegar.
8. Add the remaining spinach to the skillet and repeat the process until all of the spinach is incorporated and lightly wilted.
9.  Season the wilted spinach with salt, pepper and nutmeg.
10. Toss and serve.

ChefSecret:  While Iceberg Lettuce has a nice crisp, long-lasting texture, it has the least nutritional value of almost all other lettuces.

​Quip of the Day: “A man goes to the doctor with lettuce in his ear. The doctor said, "so sorry, it looks like it’s just the tip of the iceberg.”
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