I’ve never been a salad fan. It’s not my sworn enemy the way broccoli is, and there have been individual salads in my life that I’ve quite enjoyed. But as a rule, I find salads tedious. A chore. Unobjectionable, but still something I eat because I feel that I should, not because I actually want to.
But I had this dish at a dinner party recently, a salad that I loved and actively enjoyed. I’d never even heard of it before this dinner, so I wanted to share it with the rest of y’all who don’t much like salads but wish you did.
It’s chopped salad.
It’s pretty much exactly what it sounds like. It’s a salad, with greens and stuff; but instead of the greens being in big leaves that you have to chew through like a cow, the whole thing is chopped up together into fairly fine pieces. The contents are totally green salad contents; but the vibe is more like a relish than a green salad.
And I had this flash of realization. The reason I don’t like salads isn’t that I object to the taste of lettuce or spinach or whatever. The reason I don’t like salads is the whole “chewing through the leaves like a cow” thing. That’s what makes it feel like a chore. When the greens and the goodies are all chopped up together, you get the deliciousness, without the “chewing your cud” experience. Plus you don’t have to wade through the big chewy leaves to get to the yummy treat parts; it’s all chopped up together, and you get little bits of the whole salad in every bite. And somehow, chopping it up into smaller bits brings out the flavor of the greens in a really nice way.
The one we had at the dinner party had nuts and cheeses chopped into the greens; so I made one last night with spinach and walnuts and blue cheese (which is what we happened to have around the house). It was marvelous. And easy-shmeezy. You basically just make your salad, chop it up as finely as you want (which took about five minutes), and dress it however you normally would. (Although I’d personally stay away from gloppy creamy dressings like ranch or blue cheese, since I think that would just make it a mess. I’d stick with oil and vinegar, oil and lemon juice, things like that.)
I’m not sure how it would work with a regular salad with lots of vegetables, like tomatoes and cucumbers and stuff. Although it might work just fine. But for the sort of salad with greens and nuts and bits of cheese, it’s yummers. I am now completely sold on the whole salad issue. Kudos to Jimmy, who has opened my eyes like no-one else before to the way of the salad.