Tuscan salad overflows with flavor

By Joel Keller
THE ERICKSON TRIBUNE

There are certain people in my life who know not to mention the “S-word” in front of me. Yes, I’m talking about the word “salad.” Whenever someone suggests that I make or eat or even sit near a salad, I scrunch up my nose, turn down my mouth, and my tone of voice reverts back to the way it was when I was six. “Awww… do I hafta?” is usually what I say, as if my mother was sitting across the table from me, threatening to withhold dessert.

Intellectually, I know that a plate full of veggies and some light dressing is very good for me; there aren’t many more places where you can get such a wide variety of nutrients all in one place. Nutritionists recommend that the best way to know you’re getting the correct nutrition from fruits and vegetables is to eat every color of the rainbow, but even a rainbow tastes better with some croutons and olive oil.

The following recipe for Tuscan salad adds a little oomph to the traditional salad. It has lots of colors, from the red tomatoes to the yellow peppers to the green arugula. But it also adds fl avor and substance, with fragrant basil and savory garlic added to the mix. It makes for a light spring dish that even a salad-averse guy like me can handle.

Recipe from From the Chef ’s Kitchen (2006).

Tuscan Salad (Serves One)

3 tomatoes, chopped
1 yellow pepper, seeded and chopped
1 red onion, julienned
1 bunch arugula, chopped
1/2 cup olives, sliced
2 tsp garlic, chopped
1 (1/2-inch thick) slice panzanella bread
1 cup olive oil
1 red pepper, seeded and chopped
1 cucumber, skinned, seeded, and diced
1 yellow tomato, chopped
1/2 cup fresh basil, chopped
1 tsp capers
1 eggplant
2 parsnip strips
Leeks strips for garnish
1/2 cup balsamic vinegar

Preheat oven to 450 degrees. Toss tomato, cucumber, pepper, onion, arugula, olives, capers, garlic, and basil with olive oil and vinegar.