Loser lettuce. All dressed up and no place to go. Except mah stuuuuh-mik. Devoid of nutrients but full of crunch and healthful live microflora.
Did you know that aquarists soak a few leaves of this lettuce in tank-water for a few days at room temperature and allow the deteriorating leaves to produce microorganisms in order to feed tiny newborn fry? It's true. Search [+aquarium +infusoria +lettuce] to confirm this (I don't care to link to a page that might later disappear).
Dressing is:
• Olive oil in a bowl
• Dijon mustard, a daub plopped in the bowl. Do not lick the spoon, you'll need it.
• Raspberry preserves, another daub plopped in the bowl
Now there is a bowl with plops of thick and viscous substances, unctuous, tart, and sweet, that lacks only one thing -- an acid.
• Acid of choice delicately and carefully measured into the bowl. Carefully measured. Hahahah. That kills me. Actually, I did measure it because I had the teaspoon right there that was used to scoop the mustard and the raspberry preserves. So why not? Two teaspoons of cider vinegar. Incidentally, this is the first time I ever bought cider vinegar. I picked it up to clean the windows then on a whim decided to use it for this. It's not at all bad. People say it tastes of cider, but I don't get that.
• Salt, pepper, mixed dry Italian seasoning.
Whisk. Taste test even though you're certain it's already perfect. It's what we cooks do. It instills confidence in the imaginary person observing over your shoulder.
• Croutons made from homemade bread. Fried in a pan with gobs of olive oil and powdered garlic.
• Shaved Parmigiano.
• A tablespoon of prepared kimchi to the side.
• Hothouse tomato. The package said it was a hothouse but for all I know it could have been a warm house.
• Brittany gray sea salt, so exceedingly high in minerals you can taste 'em in there.
No comments:
Post a Comment