The sisters’ salads this week reminded me of a salad concept that I’ve never had an opportunity to share before. Back in my kiruv days, food was a popular topic of conversation with my students. They knew I was a food editor, so food became a neutral territory we were all able to raise our voices passionately about.
Once, I made up to meet a student in a common area that had a trendy salad place o to the side. I found her just as she was placing her salad order, so I put on my food editor hat for a minute and observed. She told me that this place was known for the way they chopped and tossed the salad after you finished requesting all your salad ingredients and toppings.
“Just watch,” she said. I watched as the guy behind the counter dumped all of my student’s salad components onto a massive cutting board and, using a sharp bench scraper in each hand, chopped the salad the way I would chop herbs. The pieces were cut into a uniform size just slightly larger than your typical Israeli salad size. The point of all this chopping, aside from making it really easy to eat, is to get all the flavors into all the bites.
I don’t know why I didn’t go home and chop a salad like that for myself that very night, but it’s been my Shalosh Seudos salad every single week this summer, and we all love it. It’s the same ingredients and the same kind of dressing I’ve always used, but with one small sizing change the salad is a whole new animal. Think about it. Sometimes all we need to do is change one little thing in any given circumstance, and the whole picture is entirely different.
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