Eat Well & Prosper Te SALAD DAYS


tuce originated from an inedible bitter weed which grew in Asia and the Mediterranean. Ancient Egyptians nurtured lettuce some 4,500 years ago, along the Nile Valley. Lettuce plants appear in their art and hieroglyphics. Hippocrates, the Greek father


C


of medicine, wrote about the me- dicinal properties of lettuce, in 430 B.C. Te Greeks were fond of lettuce. Teir doctors, by the first century AD, agreed that lettuce, chicory and rocket, were good for the stomach. Ancient Romans, who enjoyed


many varieties and whom Ro- maine is named for, ate lettuce cooked and raw in salads at the beginning and end of the meal. Te green leaves were preserved


by Executive Chef Ron Skaar of Redwing, Mn. ~ ronskaar@comcast.net


ultivated and improvised for over 5,000 years, let-


in brine, then in salt and vinegar while fresh salads were dressed with vinaigrette. Lettuce eventually came to be


widely appreciated throughout Asia and Europe. Recognizable composed salads go back to the Middle Ages. Christopher Columbus introduced lettuce seeds to the New World during his second voyage. Te lettuce family is the second


largest family of flowering plants yet contributes only a few food plants. It is mostly eaten raw in the West, while in Asia it is oſten shredded and cooked. Now, there are 87 varieties of lettuce and it could be the worlds most popular edible plant. Te texture and flavor of each


type of lettuce ranges from crisp to velvety and mild to assertive


Dada’s Deli Restaurant


and pep- p e r y . F r i s é e , a l s o c all ed c hic - ory or curly en- dive, has c ur le d gr ee n l e a v e s t i nge d with yel- low is s lig ht l y b i t t e r and the t ext ur e is closely related to escarole. Escarole


is a broad leafed endive with a crisp and mildly bitter taste, oſten used in soups and paired with beans. En- dive, with its satiny texture and slight bitter taste, was first pro- duced in their yellowish-white form in 1859, by the head gar- dener at the Brussels Botanical Garden. Watercress, another ancient


salad plant, was picked from brooks and springs until the


nineteenth century when it was commercially grown. Arugula, also called rocket or Italian cress, originated in the Mediterranean and has the similar peppery bite of watercress. Romaine, or cos lettuce, with


its long stiffer leaves forming a conical head, has crunch and a slight bitter taste. Te butterhead lettuces, also known as Boston or Bibb, have soſt leaves with a smooth like butter texture.


TM


JUNE 2019


EW & P Recipe


Kimchi Thousand Island Dressing


Ingredients: 4 garlic cloves, chopped


1/2 cup olive oil mayonnaise 1/4 cup sugar


1 1/2 tablespoons Korean red pepper flakes or 2-3 teaspoons cayenne 2 tablespoons fish sauce or oyster sauce


2 tablespoons chopped scallions


2 tablespoons grated carrot 4 teaspoons soy sauce, plus more for seasoning, if desired


1 tablespoon fresh lemon juice


1/2 teaspoon peeled chopped fresh ginger


Directions: In a blender, purée all the in- gredients with 1 tablespoon water until smooth. Season with more soy sauce and pepper flakes, if desired. Makes one cup. Dressing can be refrigerated for up to one week. Adapted from a recipe by Johanna Ware.


Looseleaf varieties include green At Dada’s you’ll only fi nd the real thing...Great sandwiches, burgers,


fries, homemade lasagna, soup, salads, desserts, and much more. For 46 years our customers have become our family and friends. We are family owned and operated. Find out why Dada’s is such a favorite!


OPEN M-F - 7am to 3:30pm The grill is open from 7am-2:30pm


3100 Dutton Ave., Suite 122 Santa Rosa, CA


707-526-3232 HWY 101 Corby Ave Auto Row


and red leaf lettuce along with the mini green and red oak leaf let- tuces. Te leaves may be ruffled or smooth and their taste is mild and delicate. Iceberg or crisp-head forms a tight cabbage like head which gives it durability in ship- ping and storing. Little Gem lettuce looks like a


Dutton Ave Pg 4 • JUNE 2019 • UPBEAT TIMES, INC. Standish


tiny version of romaine with a crunchy texture and sweet flavor. Vinaigrettes love getting lost in its nooks and crannies. Te dress- ing recipe included is irresistible drizzled over Little Gem lettuce or almost any other composed salad.


The service of food is to nurture, to please, to nourish. ~ Lidia Bastianich


Ron SkaaR


Hearn Ave


Bellevue Ave


Todd Rd


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