SophiaComment

NOT Fade Away!

SophiaComment

Poppycakes on the return here, all Florida-ed and new nieced-up and ready to share a meal or two. I am due some poetry month catch up and as today's final prompt is to write a fade-away poem,

One of my favorite all time poems about fading is Ode to a Nightingale by John Keats.

And if your heart aches and a drowsy numbness pains your sense, maybe you're just craving some good old soaked salad.   Apparently, the good people of Little Rock swear by this salad for a side with spaghetti. It sounds great to me.

Faded Rose Creole Soaked Salad 

2 heads lettuce greens, preferably different kinds (romaine, Boston, 
iceberg or curly top) 
2 large medium-ripe Creole tomatoes (beefsteak or Jersey) 
about 1/2 cup chopped olives 
3-4 green onions, chopped 
6 tablespoons olive oil 
1 tablespoon white wine vinegar 
1 tablespoon fresh lemon juice 
1 /2 teaspoon salt 
1 /4 teaspoon freshly ground black pepper 
1 /8 teaspoon granulated sugar 
1 teaspoon finely minced garlic 
1 tablespoon finely minced fresh parsley 
1 /2 teaspoon dried basil OR 1 teaspoon minced fresh basil 

Wash and dry lettuce. Wash tomatoes, pare ends and cut into chunks. Place in a large stainless steel, porcelain or plastic bowl. Add olives and green onions. 

In a small bowl, combine olive oil, wine vinegar, lemon juice and seasonings; whisk with a wire whisk or fork or combine in an electric blender. Pour over salad and toss to mix thoroughly. It's OK to bruise the chunks of tomato a bit; their juice is an important part of the dressing. Just don't mash them. Cover salad bowl with plastic wrap and refrigerate for at least 3 hours. Serve in individual salad or dessert bowls and spoon about 2 tablespoons of the liquid from the bottom of the salad bowl over each portion. 

Makes 4 to 6 servings.