Unless you live on an organic farm, chances are, the salad you eat comes from a supermarket, served in a plastic bag. No wonder so much of these nutrition-lite limp leaves end up in the bin
Do you like salad? You’re a fool. Not because bacon is better (although, of course, it is) but because salad vegetables are nutrition-lite, resource-guzzling, pseudo-healthy food crimes that enable the overconsumption of blue cheese dressing. If they aren’t bringing foodborne diseases to your table, they are being chucked, soggily, into the bin. Tamar Haspel, the Washington Post’s food columnist, made properly considered and intelligent versions of all these points yesterday, leading us to wonder what life would be like if we, as she suggests, started to think of salad as a resource-hungry luxury, rather than a wholesome staple.
We have a joke in our house. We ask the five-year-old what his favourite food is. He shouts “SALAD” loud enough to frighten the frisee, we all laugh heartily and then I crack open a bag of Starmix and sprinkle them affectionately on his dinner plate. Do you really love lettuce (a definition that we will extend to include leafy greens that are commonly eaten raw, in salad-style situations)? Would you mourn a shift in its status that led to consumption only on high days and holidays, on a level with the nice smoked salmon, hand-churned butter you can only buy from a unique Swede, and hens’ teeth? If so, I would wager you are in one of the following circumstances.
Related: How to make a lunchtime salad exciting | The lunch box
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