There was a time when I CRAVED greens. I mean it.  CRAVED ‘em. Lambs tongue (mache) arugula, romaine, and kale (which I would stem, blanche, squeeze dry and then sauté in olive oil and garlic). Evan Kleiman has a terrific soup recipe that uses escarole and you can find it in the archives right here at oneforthetable.

I used to eat salads all the time and for the life of me I wish those days would come back. But, you know the old saying; “A pickle can never become a cucumber again.”

I’m convinced it’s the secret to staying slim, even if you use decadent dressings.  Recently, I ate at Wabi Sabi on Abbot Kinney in Venice. They served an amazing salad there, which was actually a side to a scallop dish.

It was a simple arugula with walnuts and goat cheese, but the dressing was completely unique. They were kind enough to give me the recipe. 

They listed an ingredient that I haven’t been able to find. It’s called Uzu.  They said you can get it at Japanese stores but I haven’t had a chance to get to one yet, however, I’ve been able to approximate the taste so here it is:

1 tablespoon Lemon juice
1 tablespoon Marukan Sudachi Citrus Marinade (its kind of a lemon Ponzu)
Honey to taste
5-6 tablespoons Grape seed Oil
Salt

I’ve gotten my 16-year old to eat arugula because of this dressing. You know, arugula? A dark, leafy, green? Full of anti-oxidants.  Do you have any idea what that means. Huh?

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