It’s hot here in Colorado. Spring is a short season. It seems the weather turns from snow to blazing hot with only a couple weeks of truly mild “spring” weather. The salad greens are ready for harvest, and we better enjoy them before long sunny days cause the greens to bolt. Salad greens certainly have a place in the spring pantry. If you have a garden, like me, you’re overwhelmed by greens right now. If you don’t have a garden, you probably buy salad greens at the farmer’s market and then forget about them as they languish in the vegetable crisper. This week at La Domestique is about treating your greens with some respect. You’re gonna learn about growing greens and how to harvest and store them with care. You’re gonna get some fresh ideas for salads. You’re gonna throw out the bottled dressing you bought in the supermarket and learn how to make your own. Soldier, you’re gonna do all these things and you’re gonna like it!
What am I going to do? I promise not to give you another rendition of the Caesar salad. I vow to photograph only the freshest, most beautiful ingredients and share new ideas with you. This week is not a cover album of the classics- it’s about new ideas that change the way you look at salad. Come to La Domestique to cook in the moment with what’s on hand. Be inspired by learning about the greens that make up a salad, from lettuce to arugula to spinach. When you’ve got more greens than you know what to do with, it’s easy to take them for granted. Remember all winter when there were no salad greens in sight? Remember how you counted the days till spring when you could enjoy the taste of crisp salad leaves? Now is the time you’ve been waiting for, so grab a fork and pull up a chair. It’s salad week at La Domestique!