Just thinking about mangoes makes me happy. When I find myself in times of trouble, I remember that mangoes exist, so really, how bad could it be. They're delicious, nutritious and hilarious. Seriously. Eat enough mango and you will be a cackling fool.
- Mango. You may have guessed that part.
- Shallot. Chop fine and put in the olive and vinegar before you do anything else. Don't use too much either, or it will boss around the other ingredients. If you're worried about that, you can saute in some olive oil.
- Corn. Saw off the kernels and eat raw. Did you know that there is nothing wrong with doing that? If people look at you funny, look at them funnier.
- Oil, vinegar, salt, pepper, dried herbs (tarragon, basil, mint, etc.)
Assemble, toss, masticate, swallow. Think not of the past, not while you eat this one. Have the tip of your nose in the future, and the rest consumed with what you are consuming.
Before the greens are mixed in. Wouldn't fault you for just eating this.
See, I love strawberries. I wouldn't know what to make of someone who didn't love strawberries. I even eat the green part on top, which is a form of deep acceptance with a sprinkle of laziness, and those two swirled inextricably together is another type of love. And love itself is not complicated, it's just that eventually it can't live in isolation, and outside of our alone time, and certain agreeable environments (oatmeal, ice cream), I was always a tad awkward when integrating strawberries into my other concoctions. It's just that strawberries, so bright and specific, needs some simple and friendly folks who will let them sing their song. So here's what I came up with:
- Mixed greens
- Drizzle of balsamic
Slice the first two, crumble the third--hell, that's pretty great as it is. Salt the cuc. If you want a little more zazz, add some green herbs: tarragon, mint, basil. Summer is here people. Let the strawberries sing.
Red cabbage. We were always friendly enough to each other when we saw one another at parties, but I wouldn't often make time to see red cabbage, especially not one on one. I think we both worried that, after that preliminary round of catching up on the other's latest soul searching, we wouldn't have anything to say. Then, one night, I cracked the code.
- Red Cabbage, maybe half of one? Even that might be a lot. Those things provide endless roughage.
- Grapefruit! Slice it up into pleasing bitesize morsels. You can use the whole thing unless it's threatening to completely take over.
- Carrot, sliced thin enough that it doesn't raise questions.
- Radish. What's up radish.
- Cilantro. Optional, especially if you're one of those people for whom cilantro ruins everything.
- Balsamic vinegar. Apple cider vinegar seems to be the vinegar of choice for red cabbage affairs, and I gots no problem with that, but I wanted something more jovial for this one. Red cabbage can be a little dour sometimes, y'know? Oh, and throw it on as soon as the cabbage is in the bowl, so that the vinegar has time to negotiate into its pores.
- Salt, tarragon, oregano, I threw on a little curry powder. Some olive oil too. Not exactly an oil and vinegar sort of dressing, but a dash of olive oil makes it tastier AND shinier.
I made this little creation to go with a meal that was already plenty filling and salty, but is there any doubt that some GOAT CHEESE would rock the house on this one? Not in my mind. Cashews, almonds, walnuts or your favorite nut would also make this one more filling and still allow it to sing its song. Before going with the grapefruit, I tossed a lime to myself, wondering how that would go. I concluded, after several mental simulations, that it would be splendizesty, but it would require a lot of lime. The grapefruit went a long way (further than I needed it to), was easy to work with, pleasing to chew, the right amount sweet... yeah it worked. What I'm saying is that other citrusy things would work too (lookin at you there tangerine).