In the Dining Room, order a salad for dessert instead of a gooey one. More healthful, cleans the palate, and baffles the wait staff when ordered. The Market Salad, now off the menu, and the on-menu Citrus Salad are spot-on after-dinner salads. The French do it . . .
For dinner at home, buy some mixed greens, arugula, or mini spinach. Buy a salad dressing — the best are usually refrigerated in the produce section. Then toss a dinner-sized salad with grated cheese, cherry tomatoes, or diced fresh pineapple for a change. Top the salad generously with sauteed pork medallions, chicken breast slices, salmon chunks still warm, or simply deli chicken, and fresh coarse-ground pepper. Makes a nice dinner.
As I mentioned before, commercial salad dressings tend to be too heavy. I always cut them with Seasoned Rice Vinegar. Or better still, make a vinaigrette. The classic recipe: 1/3 part Dijon mustard, 1 part vinegar (balsamic, red wine, or rice vinegar, but never cider vinegar), 3 parts of your best olive oil, salt, and pepper.
To do: whisk the mustard and vinegar together to create an emulsion, then drizzle in the olive oil while whisking. Add some crumbled Roquefort, Feta, or grated cheddar if you like.
