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• Mountain Biking: Rubber side down

  • Time for a Turnaround
    Well, my friends, things are finally looking up, and good timing, too, since I’m sure you’re all sick of me bitching. Recent bike build, including wheels… fun! In what feels like a fairly short time, I’ve come from sitting around … Continue reading → […]
  • This Raised My Pulse
    Hey, baby… wanna ride? I may be injured, but I’m not dead yet. I can still have racy thoughts. Here’s more info. In other news, UBI was an awesome success! I had a blast. I highly recommend it. Overhaul day…. … Continue reading → […]

• Edgy Veggie

Hail Caesar!

A big mess of anchovies.

I love Caesar salad, and not the original version without anchovies.  It’s the anchovies that make this salad worth eating. And if you love these salty little fishies like I do,  it’s a choice you can feel good about. Unless you eat plankton, you can’t eat too much lower on the ocean food chain. Here’s the Environmental Defense Fund’s take on Caesar’s tastiest ingredient:

Anchovies, which have short life spans and reproduce quickly, are resilient to fishing pressure and remain plentiful.

And anchovies provide a nice shot of Omega 3s — cheaply.

But don’t think about getting your anchovy fix in some gloppy commercial dressing that’s mostly mayonnaise.  Do what anchovy lovers like me do. Crush about half a can with the back of a spoon or in a mortar and pestle.  (Use the rest to add a savory base to spaghetti sauce.)  Add a little crushed garlic and continue to smash into a smooth paste.  Add lemon juice to taste ( I like it lemony) and smash some more. Add a nice glug of extra virgin olive oil and some freshly grated Parmigiano Reggiano.  Toss with lettuce. Torn romaine leaves are classic.  Totally nontraditionally, I really like grated carrots in this salad.  And, more classically, croutons.  While a baguette might be nice, my salad on relied on a couple of slices of organic whole wheat. I brushed lightly with olive oil and sprinkled over some Parmesan cheese. I baked at 300 degrees for about 30 minutes until the bread was crunchy and broke it  into my salad.

Salad Days: Can salad save the Earth?  No, but it’s a way to look at the ways that food and environment intersect. I’m eating a salad as main meal every day for a year and writing about it. Here’s to green eating  – often literally.

Tip Jar

Like what we're doing? Got a spare sawbuck? Help us pay for site maintenance and reporting and we'll think happy thoughts about you sometimes. $100 gets you a personal, paperless thank-you video from Dave and Laura! $500 gets you... five personal, paperless thank-you videos from Dave and Laura and a tote bag!