I know that older generations and folks from different parts of the US and world grew up on bitter greens. How about the younger generations? I don’t know only that I didn’t. We lived in a small town and had farmers markets for 2-3 months in the summer. But if we were to have a salad it would be iceberg lettuce.
As to dressing, I’ve no clue what my mother used before she got the cruet so one could open the packet, put in the mix, add vinegar then oil and shake. That was so cool! And I’m sure she probably had to use cider vinegar at best, and probably vegetable oil. Back then there were not 28 varieties of extra virgin olive oils on supermarket shelves, especially in a small town.
Spinach was always a favorite, especially done in my grandmother’s way, which I’ll have to ask Dad about, if he remembers. Romaine was one of the first to try probably in the 80’s and I loved it. Now I make arugula salads all the time, and learned about cavolo nero (dinosaur kale) and Trevisano (the elongated radicchio of Treviso). I pan-saute the cavolo nero with garlic, and cut the radicchio in halves or quarters, toss with olive oil, salt and pepper and place on the grill.
The next challenge was to get my husband to accept anything other than a lettuce wedge with Thousand Island or mixed greens at a restaurant with Ranch dressing. Mr. Meat and Potato is coming around a bit but still prefers Ranch to my homemade vinaigrettes, so I buy him nonfat!
He does like my interpretation of Chasen’s endive and beet salad with walnuts, which I make on special occasions. In certain restaurants he even orders a salad with candied pecans and dried fruit. But he hates spinach. What can a cook do?
Notice I haven’t given up yet. Just as I weaned him from “sweet tea” both the true variety and the non-southern variety laden with sugar or sugar substitute, to herbal tea, I can do this! The next challenge for me is the really bitter greens, including mature collards, kale, chicory and dandelion. That needs more research and testing. I’ve some of the best teachers around, but they’re in books in storage. Edna Lewis, you are a treasure that is certainly missed in life. Is it OK to miss your book too? Cheers, Dee
Cooking with Dee 