I have deluded myself into believing that ordering a salad undermines my street cred.
I suppose one can also argue whether I am delusional about the existence of my aforementioned “street cred,” as well…but that’s besides the point.
There was a point in my life where the foliage of my consumption habits was composed of various forms of “dressing on the side” salads. Naturally, the salad addiction rehabilitation process that followed those years resulted in a lettuce repulsion* and a hyper-awareness/paranoia regarding what judgements my dining partners were making if I were to order a salad.
As implied, salad, undeniably has a reputation. While I certainly believe that salads have the potential to be the most balanced and delicious of meals (particularly at lunch); I am still under the belief that the general public categorizes anything called a salad as “diet food” and I admit that I still sometimes find myself dreadfully insecure about anyone being under the impression that I am compromising my cravings for the sake of saving a few calories.
While I do regularly indulge in satiating delights such as juicy grass-fed aioli and fontina-fied hamburgers and late night tahini-dripping shawarmas; I do still consume my salads. Mostly when I’m on my own or on the go (and that is partially because I am now more insecure about getting salad remnants stuck in my teeth).
However, the type of salads I consume in this day and age have evolved. Being a self-proclaimed food snob, I rarely dine anywhere with the potential of dressing-drenching so the ‘dressing on the side’ request is no longer necessary. And here, I have an example of a phenomenal salad I ordered for lunch yesterday at Boulangerie Saint Honore; one which I will argue had the same satisfaction potential as a New Seasons Market sandwich:
Roasted Red Beet Salade: Mesclun mixed greens, oven roasted red beets, fourme d’ambert blue cheese, fresh apples and candied walnuts, tossed with house vinaigrette…oh and I requested an addition of the special tarragon chicken salad (which is what that glory behind the wedges of Fourme d’Ambert is). There is also a wedge of Levain Batard whole wheat bread behind the bowl which was perfect for the remnants of fromage bleu left.
An enchanting mix of dairy, omega 3 fatty acids, vegetable, fruit, protein, and whole grains
Oh, and in case you thought you can go to a French Bakery without ordering a pastry:
*= With the exception of butter lettuce
What is your favourite type of salad?
What associations do you have with salads?
Would you rather become deathly allergic vegetables or fruits? (So in other words, which would you rather give up for life)