Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at www.alanroettinger.com, or check out his blog at Vegan Ascent.
Like all greens, bitter greens supply iron, but they are also powerful blood purifiers. Taken at the end of a meal, they act as digestive aids as well as palate cleansers. Prep tips: This dressing is fine made ahead, even for days and days, kept in the fridge. Ingredient tip: Check sodium levels on smoked trout; they vary wildly by brand.
One way to win over leafy-green shunners, especially children, is to enfold spinach in a cheese-enriched omelet. Prep tips: Whipping the egg whites separately produces an unusually light, airy texture. For an extra taste and texture sensation, layer some slices of fresh tomato on the surface before the baking step.
Serves 4 / Watercress is packed with antioxidants and flavor, making a healthful as well as beautiful emerald-green dressing. Combined with spinach and eggs, this is such a simple, light salad, yet it’s spectacularly delicious. Prep tips: The fragile dressing should be made just before serving. The watercress can be prepared and stored in an airtight bag in the fridge until then, but the rest should be done à la minute.