First, I made this beautiful and delicious salad. Yeah, I said delicious salad. There was a time when I wouldn't eat anything containing the word "salad". No pasta salad, no tuna salad, no egg salad, no jello salad, no anything salad. Salad was how you ruined pasta and tuna and eggs and jello. Well, jello didn't have much of a chance in the first place, did it?
Anyway, I realized one day that all of the traditional salads I'd tried had started with iceberg or romaine or some other lettuce that had those thick veiny stalks in them. So many people told me lettuce didn't have flavor, but I could taste it, and didn't like it. But, one day, I realized something. I loved small leafy things that were called fresh herbs. I didn't hate all things green. I might never like "lettuce", but surely I could eat a single leaf if I had to, right? So I started trying things like baby spinach, which I found I really like. And arugula and other baby greens. So, after almost forty years of life, I found I actually like salads (well, some of them). Here's one I really loved!
First, the SuperFoods Rx book had a really delicious idea that helped me get past that other issue I had with fresh tomatoes. It suggests as a snack, simply roasting cherry tomatoes with EVOO and salt and pepper in a 450 degree oven for 20 minutes. I did that and used as a garnish for the salad. I also made a fantastic and simple lemon vinaigrette that I highly recommend.
|See how pretty! It's just baby spinach with roasted cherub tomatoes and a little grated cheese and a lemon vinaigrette dressing (recipe to follow).|
|If you can find this cheese - BellaVitano Gold by Sartori, I highly recommend it. This is what I grated over our salads. It has a flavor like parmigiano reggiano, but is creamier like a white cheddar. Otherwise, parm is a good choice.|
The juice from 1/2 lemon
1/2 tsp Dijon
pinch black pepper
lemon zest to your taste preference
two cloves garlic
1/2 tsp salt
1 tsp sugar (optional)
I was making this earlier in the day, so I kind of smashed the garlic cloves and took the skin off, but didn't bother dicing it. I also left the thyme on the stems and put several pieces in. I shook everything together in the jar and served after the garlic and thyme had time to impart flavors. It was easy to pour out just the dressing, leaving behind the used thyme and garlic cloves.
|It just felt right to use a jam jar for this homey and simple recipe.|
Finally, on my little lycopene trip, I decided to mix it up. Yes, tomatoes are the richest in lycopene, but the book also says you can get lycopene from pink grapefruit. I found suggestions on the internet for sprinkling brown sugar over grapefruit halves and broiling them. I've never really liked grapefruit, but I love brown sugar. This seemed like something that could work. I should note that my "sprinkling" of brown sugar was more like "packing it on". I then sprinkled a bit of cinnamon. Broiled for 5 - 7 minutes.
|As they are broiling.|
|This really wasn't bad. In fact, I actually liked it. Did you know there's such a thing as a grapefruit knife? I didn't.|