Dinner Salad

Breakfast Salad

“I’m cooking some spaghetti and that 1 1/2 links sausage with red sauce for dinner. If you want a salad, make one, I don’t care.” Carol announced dinner plans while I watched “Sportstalk Live” a show on Comcast Sports Net Bay Area and picked up on my Direct TV. Gotta keep in touch, and the 49ers whupped up on the Seahawks yesterday.

When I saw her put the water on to boil, I started thinking about the salad. We both like what we call Israeli Salad, which is basically chopped vegetables. The true Israeli Salad (or Arab salad) has a base of tomatoes and cucumbers, but I make it with whatever — and tomatoes and cucumbers aren’t exactly in season (there’s six inches of snow out the window).

I started by littering the kitchen counter with all things choppable and started chopping. I know I started with three cornichons and that didn’t look like enough, so I chopped one more. This gave me a basic quantity to match for each vegetable. To chop a cornichon as wide as its diameter, gave me a size to work with. So… the rest of the vegetables are listed in alphabetical order. I can’t remember in what order I chopped and added, and it doesn’t matter.

  • • pickled asparagus from a jar
    • celery, the very very tender inner heart left from using stalks to make soup
    • green olives
    • mandarin orange, sectioned and chopped
    • red radishes
    • scallions
    • sugar snap peas
    and lastly, a sliced endive. Last because I didn’t know if one would be enough. It was.

I tossed those with Newman’s Own salad dressing and there you have it. (OK, I coulda shoulda made my own dressing, but I did the whole salad while the spaghetti was cooking. Besides, I like Newman’s.)

dinner — chopped salad, spaghetti with red sauce

That made more than enough for Carol’s and my dinner salad and I had a cup and a half or so left for my breakfast (that was not unplanned, I love salad for breakfast).

Salad out of the fridge. I like salad for breakfast, but not cold salad. I dumped it on a plate and put in the countertop convection oven for a while at 150°F while I fried some cubes of Spam (I chopped one slice, about 1/2 ounce). Added the Spam to the salad plate and fried a flat egg to go over.

plate of not cold chopped salad

with a flat egg



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