Favorite salad of all time

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Today’s food moment was something of an experiment. Some of my friends out there will know that I’m a little bit smitten by the Verdure menu at Chicago’s Eataly. Verdure is the vegetarian restaurant inside Eataly and I can’t get enough of it. The first time I ate there we had chosen it because all of the other restaurants had a line for a table. Verdure was wide open and almost always is. I can’t understand it. Actually, I can. The other restaurants are the pasta place, the pizza place, the fish place, and the meat place. I wish more people could understand that vegetables can rock your socks off when prepared in a healthy and delicious way. I always order at least two different dishes to share with whoever I’m with. However, I can’t keep myself from ordering their Scarola alla Griglia every single time. And why shouldn’t I? It’s delicious! Grilled lettuces and balsamic vinegar. Winning combination.

Time to plan dinner at my house. I realize I have pine nuts and a container of dried currants I used to make a granola. What else is served with pine nuts and currants? Scarola alla Griglia! Only my favorite salad of all time! I decided to make this happen.¬†How hard could it be? Since I’ve eaten this dish at Eataly so many times I didn’t even need to look at the restaurant’s menu for a reminder of the ingredients; romaine lettuce, radicchio, Belgian endive ( I think…why not?), pine nuts, dried currants, balsamic vinegar, and parmesan cheese. Preparation? Drizzle some olive oil on the greens, sprinkle with a little salt and pepper, grill. Done. Sprinkle over the pine nuts and currants and drizzle over some balsamic vinegar. I purposefully omitted the cheese only because after our 14 day detox diet I’m really trying to stick with the guidelines as much as possible in our everyday eating. The salad was still great without it.

What does the Scarola alla Griglia taste like? Grilling the lettuce gives it a smoky, charred crust that contrasts beautifully with the usual crispness of the lettuce. Be sure not to grill them too long. You don’t want a wilty mess of lettuce. The romaine keeps its delicate flavor while the bitterness of the radicchio and endive is bathed in the tangy sweetness of the balsamic vinegar. The creamy, nutty bite of the pine nuts and the chewy, fruity currants put this salad over the edge. It’s that good. Also, I chopped up my lettuce after grilling them. At Verdure they are served more intact and while it looks beautiful it can be a pain to cut into. It seems my experiment was successful. A salad is a good start at attempting to remake restaurant dishes at home. I’m going to need to think about my next recreation attempt…

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