Recipe: $alad Days
Special to the Sun
TAHOE/TRUCKEE, Calif. and#8212; I never thought the reference and#8220;salad days,and#8221; implying lean financial times, was accurate. I mean, it is not cheap to eat lean. Every time I have been at my poorest, I have been at my heaviest. Face it, food that is bad for you and#8212; the bread, the Ramen noodles, the hot dogs, the blue boxed macand#8217; and cheese and#8212; are not exactly on the diet of Americaand#8217;s next top model. When I was in college and really broke, I was, consequently, really chubby. This was most likely due to the frozen (10 for $10.00!) Tostino pizzas I had discovered. Or maybe it was the keg I used as a nightstand. (Thus explaining my popularity.) Greens take, well, greens. The following recipes are an exception, in that you donand#8217;t need the fancy/pricey goat cheese, kalamata olive or sun-dried tomatoes to add zip and both have a log shelf life for several days of enjoyment.
1/2 cup olive oil
1 large clove garlic, mined
3 Tbls. lemon juice
2 Tbls. raspberry or red wine vinegar
1 1/2 tsp. salt
1 Tbls. dry mustard
1 Tbls. honey
freshly ground black pepper
I large bunch broccoli (1 1/2 lbs.) cut into small spears
3 medium sweet potatoes or yams (1 1/2 and#8211; 2 lbs.) peeled, cut into halves and then sliced thinly.
Combine all marinade ingredients in large bowl and set aside. Bake (375° for 15 minutes) or steam (about 10 minutes) potato slices until tender, remove from oven or steamer and put into marinade while still hot. Mix gently. Steam broccoli until bright green and just slightly tender (about 4 minutes), rinse under cold water, drain completely and then lay on top of salad. Cover and let sit (refrigerated) for several hours. Within 15 minutes of serving, stir gently, mixing in broccoli.
This recipe, from Panama, can be used as a salad dressing or a great crudite dip, served with sliced celery, cauliflower, mushroom and the like.
1 grated clove of garlic
3 tsp. minced anchovy filets
1/2 cup minced green onions, tops OK
1 cup mayonnaise
3 Tbls. tarragon vinegar
1 Tbls. lemon juice
1/2 cup sour cream
1/2 cup parsley
1/4 tsp. salt
1/8 tsp. pepper
Put all in blender, liquids first to avoid messy explosion, mix, chill and serve.
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