arugula, B Khan, bistort, broccoli florets, carnations, carrot leaves, chickweed, dandelion, drumstick tree, endive, garlic bread, goosegrass, grape vine leaves, green salad, haute cuisine, home-grown, horseradish leaves, iftar, lilies, mizuna, moringa oleifera, mustard leaves, nasturtium leaves, Olive Oil, orchid petals, organic, Pakistan, pansies, Plain lettuce, plantago major, plantago minor, roses, spice, spinach substitute, violas, watercress
Mention ‘food’ closely followed by ‘green salad’ for iftar, and anticipatory smiles tend to turn into bored frowns, yet – with a dash of revolutionary ‘spice’, salads can become ‘master class’ haute cuisine!
Plain lettuce, especially if not crisp, is nothing to write home about, neither is over-aged arugula with its distinct, bitter taste. Instead, sharp and mature red mustard leaves served with bright, new, green horseradish leaves are a completely different matter. Not only are they delicious, they are packed with vitamins and minerals.
For adventurous foodies, a green salad is, especially if home-grown and organic, a voyage of tantalising, mouth-watering exploration, right from the first delicious bite, and on through to chasing the final shreds of desire around the plate with a scrumptious hunk of garlic bread dripping in herbed olive oil.
Endive, long standing in the garden and far more heat-tolerant than lettuce, is a scrumptious new salad trend, as are luxuriant, feathery carrot leaves, raw, blue-green broccoli florets, peppery nasturtium leaves and pungent mizuna with its jagged lightning edges. Continue reading