Mixed green salad of mesclun, ox-heart beet leaves, arugula, and indigo frisee endive, with Hollyhock dressing, plus a bowl of radish kimchi. What can I say, I’m busy tonight and more to the point, it’s what I was craving.
I might have some almonds later, or a bowl of muesli and soy milk, if I get hungry again. Which I might, since mostly this is a big bowl of leaves and some radish and there’s not a lot of stick-to-the-ribs going on here.
Yes, those are chopsticks on my salad bowl. Chopsticks, I have discovered, are the ultimate tool for eating salads. Well, greens in general. I find that greens are easier to eat if you can lift them without having to spear them first, as anyone who has ever chased a thin flimsy leaf around the bottom of a bowl whilst trying desperately to impale it on fork tines should be able to appreciate.
