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December
Pretty Salad
This salad gets its name from being
‘Pretty’ easy to make. Also, it looks
‘Pretty’ and that is ‘Pretty’
cool. The toughest part about making this salad is
going to the store and being able to pronounce and
find the proscuitto: the name of the fancy ham you
will use. It is pronounced
‘Pro-shoe-toe,’ not
‘Proskie-utt-o.’ Before you make this
salad though, be sure your date is not a leather
shoe-wearing vegan. If you find out only after she
arrives and you have made the salad, hell, she eats
the spinach and you get all the ham. Not too
shabby!
Ingredients:
1. A handful of spinach leaves. Get these from
the salad bar in the store. Otherwise you have to
buy an entire bunch and that costs too much. When
you get the handful, don’t squeeze it tightly;
otherwise, the leaves will get crushed and look old
when you serve the salad. Instead, grip it lightly
like you are about to throw a Nerf football.
2. ¼ lb of proscuitto or about 12 slices. This
can be found either in a deli section or at a deli
counter. Getting freshly sliced proscuitto at a
deli counter is best. Too often the pre-packaged
stuff is laced with too much fat. Trying to cut,
chew, and swallow that stuff is not easy. You can
be chewing one end of it while the other has been
swallowed and is tickling the top of your small
intestine. If you can get it sliced, ask that your
proscuitto is sliced almost paper thin and the
slices are about 3” x 8”
3. 1 Tbsp of olive oil.
Directions:
This can be prepared within 4 minutes. Before
you do it though, be sure the spinach leaves are
cool by keeping them in the fridge before you use
them. This keeps them crisp and not wilty. You want
your tongue and teeth to be able to tell the
difference between the proscuitto and the
leaves.
Take a plate or tray that is about 14” in
diameter and cover it evenly with the spinach
leaves. Next, arrange the proscuitto on top of the
spinach leaves so it looks like the spokes of a
wagon wheel radiating out from the center. You have
12 pieces so space them out like the hours of a
clock. Finally, drizzle the olive oil all over the
top of the dish. Boom, you are done!
Serving:
This is the hard part. Take the serving plate
with the stuff on it and put it on the table with a
couple of serving utensils. Whew! Now for the good
part, grab a beer and have a nice day.
©2008 by Ron
DesMarais
Related Books
Ron
DesMarais started life in Charlottesville, VA and
has lived in several parts of the United States.
When people hear the number of times he has moved,
the question invariably arises as to whether or not
he was an ‘Army Brat.’ There is only a
half-truth there and that is found by dropping
‘Army’; unless, you consider ‘Army
of Darkness.’ After moving with his parents
for several years, Ron continued his nomadic ways,
which were spurred by his mother’s finding out
where he currently lived. In the process of
changing dwellings and never getting rental
deposits back (which he claims were never his
fault), Ron’s financial status required that
he start cooking for himself, as he could not
afford eating out. This resulted in his quickly
getting bored with Top Ramen and deciding to get
creative in the kitchen. Soon, a list of recipes
with a limited number of inexpensive ingredients
started coming together. What really bolstered the
creation of his book Cavemen
in the Kitchen, and the
writing of it as not just a cookbook but a
‘dating aid’ as well was when Ron ended
up at a date’s house after a financially
draining evening out. As both were hungry but Ron
too broke and both too tired to go out somewhere,
Ron dug through her cabinets, found some items to
work with and based on a recipe he had created
earlier, he created a meal for both. She loved it
and the results of the meal were amazing in ways
those under 18 should not hear about. From that
point, dates for Ron consisted of cooking dinner,
either at his house or the date’s house, and
afterwards, either watching a video or doing
something else. Click here
to order a copy of the book (Contains adult
content.)
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