Method for Concocting Delicious Salads using tough greens and root veggies


--minced aromatics (onion, garlic, shallots)
--vinegar (balsamic, wine, cider...) or lemon juice
--salt (and pepper, and sweetener if you wish)

--mild root veggies (carrots, golden beets, mild radishes)
--some stronger-tasting root veggies--use less (red beets, spicy
radishes, celariac)
--finely shredded cabbage (green, red, napa...)
--really finely shredded greens (kale, collards if they're sweet...)

--herb-type greens, if you want (parsley, cilantro, basil)--these can
make for tasty salads, but they're so delicate that sometimes the salad
will keep poorly
--lots of olive oil

Soak the aromatics with vinegar or lemon juice and salt (and pepper, and
sweetener, if using) in the bottom of the salad bowl for at least five
minutes, stirring every so often. This sweetens and erases the bitter
taste these vegetables often have when raw. Why? I don't know. But it's

Add shredded vegetables to the bowl, in proportions you like. Kale can
be very sweet, as can some types of cabbage, and carrots. Other types of
cabbage, and other root vegetables, can add great flavor in moderation.

Add lots of olive oil, and toss to coat. Test for salt; add more olive
oil if it's too dry, more vinegar if it needs more flavor. Let the salad
sit out for fifteen minutes or a half-hour, and stir and check flavors
again. The vegetables will wilt slightly, and flavors will be melded and
delicious. :) Enjoy!

Recipe section