...And Sometimes I Like Them Raw

And now, for my next trick, I'll successfully counter the outrageous claim in my last post that greens should be well-done by offering some options for eating greens raw -- well, ALMOST raw, anyway. Two of my favorite recipes come from two of my favorite instructors/mentors at Bastyr:

Emerald City Salad from Cynthia Lair's cookbook, Feeding the Whole Family. Follow the link to see the recipe AND watch her make it in a short, entertaining video AND buy the book. She mixes wild rice, greens, fennel, red pepper, and red cabbage into a beautiful salad, and the best part is that the greens are slightly steamed under the warm cooked rice. Since wild rice can be expensive, I made this salad with a more budget-friendly Lundberg Wild Blend, a mix of rices that includes wild rice, and it was just as delicious.

Then there's the Massaged Kale Salad from Jennifer Adler. In this dish, the chopped kale is sprinkled with coarse salt and literally massaged by hand to break down the cell walls a little, in effect tenderizing the kale. A yummy recipe as it stands and also, as we found out this summer at Quillisascut Farm (more on this at a later date), a very flexible recipe. Substitute pears for the apples, or goat cheese for the bleu cheese, it's all good!