My Favorite Salad

Something about being on my own for a few days (Erin’s at a course for work) always makes me want to treat myself by making really good food.  I’m not sure why this is; maybe it’s my way of proving to myself that I’m worth it.  Or maybe I just don’t want to share with Erin.  The funny thing is that while I always really enjoy making such special meals for myself, when it comes time to eat them I realize that it’s just not the same without someone to share with.  Yet I continue to do it!

So on the menu for me this weekend is the very best food that I make: gnocchi!  I’m not sure what kind of sauce to have it with; I usually make a cauliflower-gorgonzola sauce but I think I’m in the mood for something lighter.  Maybe just a simple ultra-garlicky tomato sauce since I’ll be alone to sit in my own stench afterward.

meals 017 300x225But that’s for another post.  Today I want to share a simple, luxurious, healthy salad I’ve been a lot making recently.  It’s simple to make–quarter or halve six or so mushrooms, drizzle with oil and sprinkle with salt, roast or broil them in a really hot oven (I just use a toaster oven at 500 degrees) for about 7-10 minutes so that they char a little bit, and serve on top of baby spinach leaves.  Dress with lemon juice, your best olive oil, and some salt and “fresh cracked black,” as my least favorite chef, Guy Fieri, likes to say.  Then make it look really nice by shaving some parmesan onto it with a vegetable peeler.

This actually started out as a Mario Batali recipe, what he calls “the most luxurious salad in the entire book.”  But the rotund red-haired one uses porcini mushrooms; I just use cremini (also called baby bella), since for some strange reason I rarely take trips to the Italian countryside to forage for porcini.  And Mario uses arugula instead of spinach; I like spinach for the nutrition and because it seems like I always use arugula.

meals 028 300x225I’m not going to give this salad a cow-rating.  It’s a salad, and salads always play second fiddle to main dishes for me.  So I’d need to make up an entirely new rating system if I wanted to be fair.  Maybe calves, or cows playing fiddles marked “#2.”  And we don’t want to go into all that.  But you can see in the picture that I’m enjoying the salad.  That is, if you can look beyond the undeniable forlornness of having no wife to share it with.  Maybe I’d have enjoyed it a little more if I had filled up one of those wine glasses behind me with a nice Rosso di Montalcino! But that can wait for the gnocchi.

3 Comments

 


Dig this post?
Spread the word!

Keep in touch:

How to Train for Your First Marathon on a Plant-Based Diet



Ever wished there was just a roadmap to guide you to the finish of your first marathon, starting from where you are now? The No Meat Athlete Marathon Roadmap covers everything you need to know to train for and run your first marathon on a plant-based diet, including:
  • 18-week training plan that shows you exactly how safely increase your fitness and endurance
  • What to eat before, during, and after your workouts to maximize their effectiveness
  • Sample meal plan with 17 high-energy plant-based recipes for marathon training, so that you'll know you're giving your body everything it needs
  • 6 audio interviews with plant-based athletes and experts
Click here to learn more »

Comments

  1. So I have to ask, why don’t you like Guy Fieri? I was skeptical of him at first, but his personality really did win me over. His food is eh, alright, but I must say he’s fun to watch.

    • To be honest he’s growing on me a little. He just annoys be by saying stupid things, mispronouncing words (“basalmic”), etc. I suppose that’s a little shallow of me, isn’t it?

  2. Ha, not at all. Being a linguist, I know exactly what you mean. Hell, I can’t in good conscience even date someone who doesn’t know the difference between “your” and “you’re”!

Leave a Comment

*