Bitter leaf salad... why?
It tastes bitter... obviously... there is next to no nutritional value to it, no body eats it-unless they are desperately hungry- it gets thrown away by the kitchen staff (well I certainly hope it doesn't get reused). So as far as I can see, its a bit of a waste of money. Actually, quite a big waste of money seeing as how most restaurants use it and it is on nearly every dish that goes out to be served (minus the desserts).
I hate it. Not just the waste, but I hate the taste and the fact that a lot of chefs seem to think drowning it in vinaigrette seems to help. ... only if the vinaigrette is decent and doesn't overpower everything else on the plate.
and the mustard seeds from the vinigarette are impossible to pick out your teeth without looking like a tramp.
So to all my cheffy friends out there... what IS the point of a bitter leaf salad?
The voices and I agree, we just don't understand weird cheffy whims of the palate
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