Clockwise from top left: (1) Romaine spears, pears, mozzarella curds, salted, lemon juice, ground black peppers; (2) Baby arugula with Spanish onions, cucumber tree vinegar (homemade), olive oil, salt; (3) Purple and green lettuce shoots, walla walla onions, hibiscus vinaigrette; and, (4) Pickled kale and red onions, butter lettuce, lime juice, salt and pepper, and a little infused olive chili oil on top.
I was watching a PBS show about a Norwegian chef and his use of wild alpine flowers and coastal herbs of Scandinavia, assembling his salads like a courtyard pond. Manhattan is not Bergen, Norway, where he's from, where scenic inlets just outside the city are estuaries so clear they could be Theodore Roethke's lines. The water was ankle-deep around the inter-tidal rocks and he was harvesting, by hand, fan-shelled scallops and oysters so luscious like they fed off milkweed plants. Like the song, "these are my salad days" to come...
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