Lover's Salad

Note:....not sure why this never posted, but I've been trying since May....

Lover's Salad: Lettuce alone, without dressing--my mother-in-law's favorite dirty joke. Say it aloud if you need to, but by all means, don't eat it. Roughage, greens, raw veggies: all good for you. Plain salad: not so good for the morale.

This time of year brings to mind blanched spring vegetables served at room temperature and dressed lightly in goat cheese dressing.  Or the anticipation of sweet, warm tomatoes in high summer.

In the interest of my healthy readers, and my jaded palate, I thought it wise to add some salad ideas a little broader than torn romaine with oil and lemon juice.  So, here goes...

Tomatoes with Oregano and Lime

4 to 8 tomatoes, depending on size. Enough to fill a platter when cut into wedges.
Sea salt
4 T fruity olive oil
Juice of 1 to 2 limes
2 T chopped fresh oregano

Place tomatoes on a platter or large plate. Sprinkle the salt and oregano over the tomatoes, then drizzle with olive oil and lime juice. Add black pepper if you like. 

Radicchio and Cabbage Salad with Honey

This recipe uses citric acid. You can find it in the market labelled as "sour salt" or where canning supplies are sold.  Use 1/2 teaspoon of granulated citric acid dissolved in 1/4 c. water as a substitute for vinegar.  Here you'll need 3 Tablespoons of the reconstitued liquid acid.

3 T honey
3 T acid/water mixture
1 t.sea salt
1/2 c. olive oil
1 head Napa cabbage, shredded
2 heads of radicchio, shredded

Whisk the honey, citric acid, and salt together. Toss with shredded veggies.  Refrigerate for 10 or 15 minutes to allow the slaw to soak up some flava.  Toss and serve.