By Cynthia Measom, eHow.com
Research shows the one food that is most highly associated with longevity is leafy greens. Leafy green vegetables like endive are the most nutrient packed foods available to us.
Think about it, how do the giraffe, hippo, elephant, gorilla and cow get so big? Where do they get all the protein they need to create those big muscles? They get it from the leafy green vegetation they eat. All protein starts with the process of photosynthesis in green plants.
The added health benefits of green salads are that they are raw. To the leafy greens we use for our salad base we add lots more fresh raw vegetables. Raw vegetable consumption is our strongest defense against cancer of any foods.
Salads contain four parts — base, body, dressing and garnish. You can arrange a base or liner, such as endive, on the plate to provide color, texture and an anchor of sorts for the body of the salad. With more than 1 variety of endive available — radicchio, escarole or curly — you have choices when it comes to creating a work o art out of the particular salad you plate.
Wash the endive thoroughly in clean water. Trim off the bruised or damaged areas of the leaves and the last inch of the stem. Place the leaves on a rack to dry.
Place the washed, trimmed leaves in a container and put them in the refrigerator until chilled.
Arrange the endive leaves — stem ends to the middle of the plate — in a spoke-like fashion, with the leaves extending to the outer edge of the plate. Depending on the size of the salad plate and the particular leaves, you may have to use 3 or 4 leaves.
Spoon the desired amount of prepared salad onto the middle of the plate to disguise the area where the endive leaves meet. Add a garnish.
Consider using chilled salad plates for serving to keep the salad cool
Make sure the endive leaves are completely dry before plating to avoid extra moisture on the salad plate. If necessary, pat them with paper towels to remove any excess moisture
15 Poppy House Road
Rio Vista, California 94571