Hey è”·!
A monthly-ish newsletter from Communal Table Wellness |
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It came to my attention recently that Iâm known for my salads. At different get-togethers, my in-laws and their friends mentioned that they fondly remember fondly the salads I've made over the years. Someone even mentioned how much she liked the shaved carrot and fennel salad I brought to a Thanksgiving dinner in 2019. Wasnât 2019 like 16 years ago? đ
This is surprising news to me because I havenât considered myself a salad person. There are many other foods I make on a more frequent basis. Perhaps at a less conscious level, I've gently rejected that identity because it feels so clichĂ© to be a dietitian who loves salads. While itâs not my go-to food, a toothsome medley of veggies, grains, fruits, and/or protein can be so satisfying when the mood strikes. |
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To me, the highest form of a salad is when typical salad greens make the smallest of guest appearances or no appearances at all. Theyâre delicious in their own right, but I find butter lettuces, arugula, frisĂ©e, mesclun, and all the baby greens to be fussy and high maintenance. They bruise and wilt easily and are difficult to keep as leftovers â the latter is a real problem as someone who habitually has eyes bigger than her stomach. To avoid the almost immediate regret of dressing more salad greens than I need (along with the overdressed mushy mess at the bottom of the bowl), Iâm drawn to âsturdyâ salads. This is the magical genre where the veg can be prepped a day in advance, the ingredients get tastier as they mingle together for a few hours, or the mixture will hold up for a couple of days in the fridge. With the weather warming up in the Northern Hemisphere, here's a roundup of some of my favorites when the salad mood strikes. |
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Sturdy Salad Favorites The one that I brought to a Thanksgiving dinner in 2019! I swapped ground cumin for ground mustard in the dressing and haven't looked back since. One that can be a meal itself but also plays the supporting role well when served with other dishes. Salad with fruits but not a fruit salad. Fresh grapes are perfectly fine in this recipe, too! If youâre going the extra mile, roasting grapes deepens their flavor. Conveniently, itâs also a great way to enjoy those less-than-firm grapes. This isnât as sturdy as the other salads because it has basil and arugula. But many of the components can be prepped in advance (pickled shallots, cubed watermelon, grilled halloumi). Chinese salads that aren't the Chinese chicken type. Like the salad above, itâs not the sturdiest since the cucumbers can only last a day at most in the fridge. Taking out the watery core (where the seeds are) can prolong shelf life by a tad since it removes moisture that dilutes the sauce and makes the cucumbers less crunchy. A version of the wood ear mushroom salad often served at dumpling restaurants. The texture is a unique kind of springy-crunchy and the curled pieces create the best crevices for holding the tangy dressing. |
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Unrelated⊠A footnote of what's bringing me joy and silliness these days! |
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Introducing my friendâs kiddo to her first game of pillow fort. If I could only bottle up the joy that emanated from the toothy smiles and squeals that ensued! |
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Meet me at the (salad) bar, Elizabeth |
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Communal Table Wellness is here to cut through the nutrition noise, expand how wellness is practiced, and have some fun along the way. Hey è”·! is the monthly-ish newsletter of food-related musings. Sign up here to never miss an issue! |
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