A recent Associated Press investigation found that government regulators never acted on calls for stepped-up inspections of leafy greens after [the previous] outbreak, and regulations governing farms in the fertile central California region known as the nation's "Salad Bowl" remain much as they were.
Ah, your corporate-friendly government regulators at work, dutifully ignoring the public health!
On to more positive salad-related news… I usually don’t pass on a recipe I’ve only made once. But this one, adapted from the August ’07 Bon Appetit, was excellent and easy. Assuming you can get your hands on a variety of non-cow poop laden greens and are willing to dish out the funds for a head of radicchio, this is highly recommended:
Grilled Radicchio Salad with Sherry Vinaigrette
- 1-2 tablespoons of sherry vinegar
- 1 tablespoon of finely chopped tarragon
- 2 teaspoons of
- 1 teaspoon of honey
- 3 tablespoons of high-quality extra-virgin olive oil
- Salt and pepper
- 4-6 green onions, tops and bottoms trimmed
- 1 small head of romaine, quartered, with a bit of core on each piece
- 1 head of green or red-leaf lettuce, quartered, with a bit of core on each piece
- 1 head of radicchio, quartered, with a bit of core on each piece
- Extra-virgin olive oil
- Salt and pepper
Prepare the grill, medium-high heat.
Make the vinaigrette: Combine the vinegar, tarragon, mustard, honey, salt and pepper; whisk together, and then slowly whisk in the olive oil.
Prepare the greens: Put the salad components on a baking sheet, drizzle with olive oil, sprinkle salt and pepper. First put the radicchio on the grill. You want the radicchio to be on the grill for a good 10-12 minutes total, about 5-6 minutes on each side. It should be charred and the internal leaves should be a little cooked.
After the radicchio has been on for a few minutes, put on the green onions. When the radicchio is looking good (I mean that – use those tongs and inspect, baby, inspect!) and the green onions are starting to get a little charred, put the other greens on the grill. These should be on for about 30-45 seconds per “side,” if a quartered piece of leafy lettuce can really have a side.
Remove all of the greens from the grill, chop into thin slices on a cutting board, put in a large bowl and toss with the vinaigrette.