HEALTH & FITNESS
Have you ever imagined
a better life for your
overweight teen?
A New Leaf
• r\ilichiganS largest established
weight loss clinic
Fresn greens maKe a
simple salad oreathta King.
• Medically supervised programs
• Customized for your child's or
teen's unique needs
• Regular grocery store food
Annabel Cohen
• Maintenance - on-going support
to keep the weight of
Special to the Jewish News
I
MEN, WOMEN AND TEENS
Salads are one of my many cull-
nary passions. I seldom use a recipe.
Rather. I can't help but aet my groove
going ,when I spy seas of leafy pro-
duce at peak. succulent yumminess,
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croutons — served at some well-
thought-of eateries. Then there are
the dressings — a dozen choices. all
bottled and bad.
A simple drizzle of extra-virgin olive
oil. good red wine vinegar and a bit
of salt are all that's needed to truly to
bring out the flavor of aood greens
Today. the varieties of salad fixings
available all year round are breathtak-
ing. Baby field greens. 10 years ago a
premium product. are affordable and
easy. Like baby spinach, you can find
them. triple-washed and ready.
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Then there are the more unusual
to American-tastes greens that offer
punches of flavor that are often
described as peppery or bitter. To
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many, these pungent areens are an
acquired taste to be used as accents
for buttery. mild, familiar lettuces like
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Toss together all salad ingredients
in a large bowl. Set aside.
Combine dressing ingredients in a
small bowl and whisk well. Pour all
the dressing over the salad and toss
well. Serve immediately. Makes 8
servings.
Belgian Endive, Tomato
and String Bean Salad
Belgian endives lock like pale areen
rocketships.
1 pound green or string beans,
stem ends trimmed and cut into 1
inch pieces
4 cups 1-inch pieces Belgian
endive leaves
1 pint grape or yellow cherry
tomatoes, halved
1 2 . cup fresh chopped dill
1/3 cup chopped pitted Kalamata
olives
1/2 tsp. fresh minced garlic
3 Tbsp. extra-virgin olive oil
3 Tbsp. white balsamic vinegar
Kosher salt and fresh ground pep-
per to taste.
Bring a large saucepan of water to a
boil over high heat. Add the beans and
cook until al dente but still bright green.
about 3 minutes. Transfer to a colander
and drain immediately and rinse with
cold water to stop the cooking.
Boston. Bibb or Romaine. To others.
like me. we can't get enough of these
tastes. so bring on an endive salad.
Transfer to a large bowl. Add
remaining inaredients and toss well.
Adjust salt and pepper to taste and
For color, texture and contrasts in
tastes, mix greens. Still not sure? Buy a
little of each and experiment. It will be
soon apparent which flavors you like.
serve. Makes 8 servings.
Frisee with Almonds,
Fruit and Feta Salad
Dressing:
Frisee means ' -frizzy - in French and
this lettuce — also called chicory or
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May 28 • 2009
Salads are so simple it absolutely
astounds me to see the most bor-
ing dinner salads — iceberg let-
tuce, a wedge of pale tomato. a fe.v
shredded carrots and some greasy
(by areens I mean anything leafy. ant'
color the rainbow).
0
A36
t's spring. It's green. It's healthy.
Its delicious. Need more reasons
to ao green immediately?
Fresh around pepper
Dressing:
1/4 cup white balsamic vinegar
2 Tbsp. walnut oil
1 :4 cup olive oil
1 tsp. salt
curly endive — fits the description well.
Salad:
8 oz. fresh baby frissee
1 cup crumbled feta cheese
8 dried figs. chopped
1 medium tart apple. such as
Granny Smith. chopped
1/3 cup slivered almonds. lightly
toasted
1 2 cup slivered red or Bermuda
onion
Watercress Salad
with Berries and
Mustard Vinaigrette
cup red-wine vinegar
1 Tbsp. grainy mustard
1 Tbsp. sugar
1 tsp. salt
Salad:
12 oz. watercress, extra long
stems trimmed
1 cup chopped chives
1 pint fresh strawberries, sliced
1, 2 pint fresh blueberries
12 pint fresh raspberries
3 Tbsp. extra-virgin olive oil
A New Leaf on page A38