Pounded fermented greens salad

[Guest guest]

My favorite for winter salad greens. Too often the greens are dry and I feel

they don't get maximally digested-assimilated. So my answer is to pickle and

ferment them a bit. Today I have a head of romaine lettuce that's dry at the

green tops

Cut the dark green tops off chicory, escarole or romaine lettuce. (Don't

use the whiter succulent bottom parts yet)

Chop and put in a bowl with oil and vinegar and pound them. Use salt if you

like. Let it sit for 6-24 hours outside the refrigerator. Or refrigerate it,

this still helps.

To make your salad add the cut up bottom parts of the head of chicory,

escarole or romaine lettuce. Add another vegetables as desired and maybe

some citrus juice or some juice from bottle of olives. Maybe more oil and

salt or perhaps a homemade salad dressing?

Obviously this idea lends itself to pounded or finely shredded cabbage, kale

and more and making them the basis of a semi fermented salad

R