Not many of you may know, but Roswell was cut off from the rest of the world for a couple of days right after Christmas. So much snow fell upon us that all public life came to a complete standstill. Businesses, schools, and churches were closed. The roads were impassable for days after the snowfall, and if you did not have a four-wheel drive you could not even leave your home.
When grocery stores and markets finally opened, the shelves were "cleaned" empty in no time. There was hardly any fresh produce and no one knew when a delivery will be made. So, imagine how we felt when we finally were able to buy fresh greens! I made the largest salad ever and another one, and another one.
I you like salads you know that you can make a really amazing one with very few ingredients. Sometimes, less is more.
Ingredients:
for the salad
- 1 large Escarole lettuce (you can use any dark leafy greens, including kale, if you prefer)
- 1 large fennel bulb with fronds
- 2 limes
for the dressing
- freshly pressed juice of 1/2 lime
- freshly pressed juice of 1 Meyer lemon
- 1 Tbsp organic maple syrup
- 1/4 cup virgin olive oil
- pinch Celtic sea salt
- 1/2 tsp freshly ground black pepper
Method:
- Wash and clean the lettuce. Pull the individual leaves off and break them into manageable chunks. You can chop the lettuce if you want to, but I prefer a more "organic" texture and simply break them with my hands.
- Wash and clean the fennel. Cut off the tops. Using a mandolin or a very sharp knife, cut fennel into very thin slices. Chop the fronds (fennel greens.) You should have at least 1 table spoon of these aromatic greens.
- Peel and supreme the limes.
- Toss all the salad ingredients into a large bowl and mix gently.
- To make the dressing, whisk all the salad dressing ingredients until velvety smooth. Pour the dressing over the salad and mix well making sure that all greens are well covered. Serve right away and enjoy in good company!
~ How to Supreme a Lime ~
Citrus supremes make such a wonderful addition to salads and deserts. With a little practice you will be able to supreme any citrus fruit in minutes. All you need is a very sharp paring knife.
- Wash and pat dry the lime. Cut off about 1/4 inch on both ends of the fruit. The smaller the fruit the thinner the portion you will cut off.
- Place the lime on a cutting board on one of the cut-off ends. Using a sharp paring knife slice off the peel. Move your knife from top to bottom. make sure you are cutting off the white pith as well. Work your way around the fruit until all peel is removed.
- Now, that the peel is removed, you can start making supremes. Insert the blade of your knife into each segment of a lime as close to the dividing membrane as possible. Make an incision on both sides of the segment. The wedge should come out easily. If this is not the case, repeat the cut moving the blade a bit deeper into the center of the fruit but be careful not to cut all the way through.
- Work your way around the fruit and repeat this action in each segment. If you did it right you should have supremes (wedges, fillets) that are firm and free from the white pith. Add them to salads or use them to decorate deserts. Also, remember to use the "remains." Squeeze as much juice out as possible.
In radiant health, passionately raw - Dominique
Dominique Allmon©2016