Recipe: Salad Days

[Guest guest]

Every day is salad day here.

These are better than salads I have had at restaurants. Once again

civilians are impressed and start to ask about more SCD food

preparation. It may be too much stuff of differnt tectures for the kids

(I haven't been one for over seventy years)

There is a basic combination to which you add other things to make it

different and one more salad that is completely different. I keep a

four pack or Renoir capers, a half a wheel of Rosenborg Danish Blue

Cheese and a bunch of watercress or those clamshell containers of

organic field greens on hand as well as small tomatoes on the vine and

small organic pears of several types. The cheese and 4 pack of capers

are just over each $5.00 at Canadian Costco. Like dill pickles, the

capers are legal.

It's like having a basic black dress and adding pearls (green ones :-)

Rinse and spin salad mix or watercress in a salad spinner and place on

a flat plate. Spoon on a tablespoon of capers and a little of the

liquid. Crumble on about a square inch of the blue cheese. Add a clove

of fresh minced garlic. Sprinkle on dried basil, salt and pepper.

Drizzle a little olive oil overall and the tiniest bit of honey. Add

some of the things below and toss lightly. You may wish to include some

raisins too.

That's the basic.

Here are the variations: Small sliced tomato or a sliced pear and some

walnuts or pecans or fresh tangerine or Clementine orange sections

Here is the other good salad:

Sliced home roasted red pepper (cut in half, remove stem. white

membranes and seeds and put on the rack in 450 oven until blackened.

Cool in brown paper bag, remove skin and slice into wide strips)

6-8 cooked asparagus spears

Place asparagus on a bed of watercress or greens, add red pepper

strips, minced garlic a little blue or fresh shavings of Parmesan

(Reggiano) and drizzle with olive oil. Add salt and freshly ground

pepper and if desired a sliced hard boiled egg.

Carol F.

Toronto, celiac, SCD 6 years