Pardon, its Lardons (well, actually . . .)

I’ve been stumped for a day, trying to write something to go with my pre-selected title of “Pardon, its Lardons”: projected to be a short essay concerning a salad I ate in New Haven* (yes, with lardons, even though they insisted on calling them “bacon lardons”).

I have failed.

In art school you learn the idea of “killing what you love” which basically means that your piece will continue to suck until you get rid of the part that you’ve been clinging to madly (which has actually been draining the life blood from your piece, formally and conceptually).

So no more lardons, even though they were astonishing and the best W. or I had ever had. Instead: **KALE**.

I hate kale.

At least I did until 2 weeks ago, when I had the first of several highly positive kale experiences. At Area Four in Cambridge W. and I split the kale and brussels sprout salad. And then a few days ago I had the kale salad at Heirloom in New Haven. Brilliant, once again, and neither of them too difficult to replicate I would imagine. The thing is, I’d only previously eaten cooked kale, which I still think is dreadful. These were made with raw kale. Both of them contained candied hazlenuts and I think this is an imperative ingredient. The sweet nuttiness plays nicely with the strength of the kale. I preferred Area Four’s, which I believe had as a secret ingredient thinly sliced onions; they now list as indredients “Shaved Brussel Sprouts, Candied Hazelnuts & Pecorino, Lemon Vinaigrette”. If they have gotten rid of the kale I will cry (or make my own).

Kale contains a huge amount of vitamins and minerals. If you eat enough you will be able to caber-toss Michelle Bachman into the Charles, should she ever venture this way.

* the salad was from Caseus. It consisted of arugula with very thinly sliced shallots, shaved gruyere,  nice dressing, and a **deep fried duck egg**. I had a really nice astringent Basque Cider with it; none of that sweet fizzy stuff from Vermont with the cute animal on the label. And that’s my deep fried duck egg in the image above, in case you were wondering.

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