Friday, June 20, 2014

Constructing an Edible Art Form.

(Can you tell I'm getting desperate for subject matter....?)

First, one must go shopping for just the right ingredients - which are those ingredients one has at hand.

Chive blossoms for 'bite'

Variety of lettuces for color

"A" radish

Any strawberries the chipmunks left for me.

Then there is the washing, rewashing, spinning, snipping, slicing, dicing - all done with a bracing cup of Stash's double spice chai tea with honey and a dash of half-n-half.  

Buttercrunch in my new, BIG, salad

Red leaf lettuce of some forgotten type.

My morning beverage of choice.
Then there is the pause (or three) where one tosses crunchy snacks at the dogs so one won't trip over them in one's kitchen.  Where they are always lurking.

I cannot resist them....
Then there is the rummaging in the over-crowded refrigerator for just the right accoutrement.  This would be anything that is just this side of still-good:  olives, bits of cheese, the odd radish (I had one, which is an odd number), nuts, seeds, hard boiled eggs, anything edible.  Other than, say, peanut butter or cat food. 

The GD chipmunks left me three strawberries.
Cut everything into bite-sized pieces.  I know that 'chopped' salads are now all the rage, but mine is chopped so that I don't festoon my office clothing (such as it is) with blobs of dressing and sticky pieces of lettuce. 

Select an attractive serving/carrying container.  Mine is the haute couture of salad "dressing" (sorry, couldn't help myself) - aka Used Ice Cream Tub.  Layer your ingredients so that the entire creation is awash in bright colors, interesting textures, all evenly dispersed.  Or, chuck it all in there, snap the lid on and give it a good shake.

Just like 007 - shaken, not stirred...
Carry your dressing separately.  I came across this darling little gadget when I was dragging myself through the clothes-shopping slog.  It holds just enough dressing to coat your creation, without making it all soggy.  This is my present favorite dressing - homemade ranch, seasoned with LOTS of dill (surprise, surprise).

I LOVE my little dressing squeezy thingy!

I guarantee that you will find your salad experience has just been ratcheted up a notch or two.  Not only will it be a thing of beauty, but it will be one of the most tasty lunches you've ever had.  This will come in handy when faced with a season's worth of salad greens - when you will be eating salad


I have been listening to the most delightful collection of Bertie & Jeeves stories during my commute and all I want to do is say, "What, ho? That's a bit of a wheeze. I say, that's a bit rummy!  It's a bit thick for a chappie."  I've been chortling for days. 


  1. I made myself a "salad" for work the other day from bits I found around the kitchen - shredded chicken, an apple, some crumbled blue cheese, and a hard boiled egg, tossed with a bit of some "Garlic Expressions" salad dressing. I'd have added some lettuce if I had had any. It was very tasty and also stayed with me. Perfect :)

    1. Jenyfer - Oooh! That sounds delish! I think blue cheese is my favorite salad cheese - with feta a close second.

  2. You might be eating salad every stinkin' day, but it sure is a purty salad. And just think what those fast food joints are charging for a salad (and it's not even a GREAT salad!).
    Mmmmmmmmmmmmm. Salad. Yea. Every stinking day.
    (we have that problem here too!)

    1. Sue - Sigh, our burden to bear - salad from our gardens every day. Poor, poor us. Hehehe.

  3. Food art....I love the photo of the eggs, strawberries, peas and cheese with one little radish! I have Orange mint for the first time this year and it adds a wonderful taste to anything with fruit in it. Your recycled Salad container isthe Haute' Coture of recycling and High Salad fashion!

    1. Fiona - I just HAVE to find some orange mint! The new nursery said she would grow some for next year - can I stand the wait???

  4. We do not have the eating salad every stinking day here yet . . . but soon, pretty please, soon! (I've never seen cool weather loving crops grow as slowly as they have this cool June that we've had. Sigh.)

    You can make my lunch for me any day! Your salad looks WONDERFUL. And who else but our Sweezie could write a whole blog post on constructing a salad?!

    P.S. Would you share your recipe for homemade Ranch Dressing, please? Or have you already and my feeble brain failed to make note of it? If so, just steer me to the proper place . . .

    P.P.S. Your daily commute is a perfect time for listening to audio books. What a good way to spend the time.

    1. Mama Pea - No, I am very lax on posting recipes...but here it is (off the top of my head - take it with a pinch of salt, so to speak): 1/2 C well shaken buttermilk, 3 T. sour cream (or Greek yogurt), 2 T. mayo, 1 cloved garlic minced finely, pressed or grated, 1 t. Dijon mustard, 1 t. (I use WAY more) minced fresh herbs - whatever you have/like. Put all in a mason jar, screw on lid and shake! Keeps in the fridge for a few days. It is not a real thick dressing, but very flavorful. Of course, the longer it sits, the stronger the garlic. But we like our garlic strong at the LLF... :)

  5. Oh that is a handy little gadget and I could eat salads every day too. Love Chia never tried that kind will have to check it out. Look at those cute little face:):)
    You so have a career in foodie photography I am sure. Hug B

    1. Buttons - You are so sweet to say so. Someday I will have to tackle my REAL camera.

  6. Sadly I don't have any luck with lettuce here, unless I plant very early, then it goes to seed fast... looks good though!

    1. Nancy - That is one nice thing about being north - sort of - as it stays cool a long time and your lettuce gets a chance to grow!

  7. The salad looks good. The birds get our strawberries here.