Page 16 The Shoreline April 2005
Bring In Spring With Greens!
Submitted By Ivy Reid, Craven County Cooperative Extension.
Salads have long been a side dish or
compliment to an entree’. Today, salads are a
gourmet chefs work of art featuring different
shapes, colors, sizes and textures of salad
greens. This is a change from the days of the
ordinary iceberg and leaf lettuce. Enjoying a
crisp fresh salad allows us to experiment with
combinations of different types of greens which
makes for a delicious, aesthetically pleasing
treat packed with nutrients, including calcium,
potassium. Vitamin A and Vitamin B-6. Many
different greens are available locally for you to
try. The next time you have the urge to mix up
asalad, experiment with some of these varieties:
Arugula - small, tender and pungent;
elongated, smooth, dark green leaves have
fairly long stems and grow in small clusters;
excellent when combined with sweet or bitter
greens, adding a decidedly spicy taste.
Belgian endive - spear-shaped leaves form
a small compact head; pale green almost white
with slightly ruffled pale yellow edges, texture
is crisp and juicy, the flavor pleasantly bitter;
a full bodied dressing especially a sweet one,
balances this green’s slightly bitter taste.
Bibb - a small version of Boston lettuce;
loosely furled green leaves are often darker
and have crunchier texture; mild dressing
compliments their delicate, sweet flavor.
Boston or butter - moderately sized, loosely
fnrled leaves form a tight core; pale green, soft,
delicate leaves; best to use light dressing.
Com salad or mache - dark green, delicate
cluster of leaves that grow from a center stem;
truly a specialty item; expensive and very
perishable; mild, sweet and goes well with
vinaigrette
Curly endive - type of chicory; large, lacy
(almost prickly), dark green outer leaves and
tender, pale green inner leaves; outer leaves
are blanched and served warm or cold; inner
leaves used in salads; best when paired with
other bitter greens and served with robust
vinaigrette
Escarole - member of chicory family; large
head has dark green outer leaves, loosely
packed, and slightly furled; tender pale green
inner heart; blanch outer leaves and use inner
ones in salad; flavor is bitter with slight sweet
edge.
Iceberg - largest selling salad green in the
U.S.; crunchy texture; great added to arugula,
escarole, or chicory; goes well with full-
flavored dressings.
Leaf or red leaf - relatively new; frilly
edged leaves, delicate texture and flavor;
available in green and red-tipped varieties;
best used in mixed green salads with mild or
lightly textured dressings.
Oakleaf - large leaves resemble those of an
oak and arranged loosely around a central
core; also available in red.
Radicchio - relatively new to America; a
delicacy developed in Italy; member of chicory
family; head size of a grapefruit; beautifully
veined leaves are any shade from red to dark
maroon; bitter flavor; good combined with
other bitter greens; braised, grilled, or wilted
and served with a splash of vinegar and oil in
Italy.
Romaine - called Cos after the Greek Island
where it originated; crisp, oblong leaves that
are dark green with thick white ribs down the
center; flavor more pronounced; goes well
with bold combinations typical of Caesar salads.
Spinach - available with curly or flat leaves;
tender, dark green leaves usually sold in
bunches; good raw in salads or stir fried.
Watercress - member of the cabbage family;
sprigs have 5 to 6 inch crisp succulent stems
and tender green leaves; has peppery flavor
which goes well as a garnish or in salads with
bitter greens.
A visit to the New Bern Farmer’s Market
could yield some wonderful finds in the area of
salad greens. Beginning in April there should
be a wide variety of them for you to create
salads or other nutritious dishes. Use your
favorite low fat dressing recipes or be
adventurous and try a new dressing like the one
listed below:
Mustard Chive Vinaigrette
• 1 tablespoon grainy Dijon-style mustard
• 1/4 cup finely chopped fresh chives
• 2 tablespoons white vinegar
• 1 tablespoon water
• 2 teaspoons honey
• 1/4 teaspoon salt
• 4 tablespoons olive oil
Add freshly ground black pepper to
taste.Using a whisk or fork, in a small bowl
combine all ingredients except the oil. Slowly
add the oil, whisking vigorously, until the
vinaigrette is emulsified. Pour over your
favorite salad greens and toss. Store remaining
vinaigrette in the refrigerator, in a tightly sealed
glass jar, for up to one week. To warm cold
vinaigrette, place jar in a small bowl of hot tap
water for a few minutes. Makes 1/2 cup.
Join Us For Pasta Nights
Thursdays, Fridays
Only $9’5*
^Includes Salad, Tea
& Garlic Bread
Pick Your Pasta, Pick Your Sauce
Tues. - Wed. & Sot. 8;30am - 6;00pm
Thurs. & Fri. 8;30am - 9KK)pm
Sun. K):00am - 3:30pm
Closed Monday
EAT IN or TAKE OUT • 726-0111
Causeway Shopping Center • Atlantic Beach
Island Cuts Day Spa
& Permanent Make-Up
At Peppertree Resort
Offerins All Salon Services
Sue Ellen Cauley ~ Owner
Judy Lewis Hamlin
2S2-24r?-SSSS^^
Peppertree Resort Building #4
Atlantic Beach. NC
15%
Senior
Citizen
Discount
Killer Biscuits
Wanted for
Attempted Murder
(the actual AP headline)
Lisa Burnett, 23, a resident of San Diego,
was visiting her in-laws and while there went
to a nearby supermarket to pick up some
groceries.
Several people noticed her sitting in her
car with the windows rolled up and with her
eyes closed, with both hands behind the back
of her head.
One customer, who had been at the store
for a while, became concerned and walked
over to the car. He noticed that Lisa’s eyes
were now open and she looked very strange.
He asked her if she was okay and Lisa replied
that she’d been shot in the back of the head
and had been holding her brains in for over an
hour.
The man called the paramedics who broke
into the car because the doors were locked
and Lisa refused to remove her hands from
her head. When they finally got in, they
found that Lisa had a wad of bread dough on
the back of her head. A Pillsbury biscuit
canister had exploded from the heat, making
a loud noise that sounded like a gunshot, and
the wad of dough hit her in the back of her
head. When she reached back to find out what
it was she felt the dough and thought it was
her brains.
She initially passed out but quickly
recovered and tried to hold her brains in for
over an hour until someone noticed and came
to her aid. Lisa is blonde.
Around Town,,.
with Linda Stauncii
C-TV10 - Community Television
Mondays at 4:30pnn
Wednesdays at 8:00pm
Fridays at 10:00pm
Sundays at 9:00am
FOX - TV 8
Saturdays at 7:30am
The Topic for APRIL:
“Aboard the Eagle - The US Coast
Guard Tall Ship"
Sponsored by:
Bojangles Kellum Law Firm
BSH Home Appliances Pepsi ■ Minges Bottling Group
Coastal Carolina Auto The Sun Journal
ECIM University Health Systems of
Jenkins ■ The Energy Company Eastern Carolina
Weyerhaeuser