“And would you like super salad this evening, sir?” our server asked politely.

“Hell yes!” I replied, not feeling at all uncouth in the fine dining establish my date and I were at.  It had been too long since I had enjoyed any meaningful female companionship; I just couldn’t seem to put my past relationship out of my head.

I suppose ‘out of my head’ isn’t accurate. Logic is easy to understand. The deeper truth is ‘out of heart’. The heart wants what it wants, and it’s next to impossible to tell it otherwise. No matter how far fetched or improbable, the heart always believes.

My date giggled at my reply, while our server looked at me quizzically. I couldn’t figure out what was wrong with these two women, but fortunately my date was gentle, soothing my growing irritation.

“It’s not a yes/no question, Roc. Do you want soup or salad with your dinner?” she said sweetly.

My mouth hung open slightly as understanding dawned upon me. Why the hell would they word it like that? Why not just ask if I want salad or soup? Super salad. Man, that sounded so good.

“I’ll have a steak please.” I replied. The server looked confused.

“Yes, as my appetizer. Thank you. That is all.” I said dismissively, trying to assert my male status, turning my attention back to my date for the evening.

SUPER SALAD

INGREDIENTS:

SALAD

• 12 ounces boneless salmon fillet
• 2 cups broccoli florets
• 1 15.5 ounce can black beans, drained and rinsed
• 1 cup grape tomatoes, halved
• 4 cups torn assorted salad greens (trimmed, washed and dried)
• 1 bunch fresh basil
• 2 carrots, peeled and shaved into long strips
• Mrs. Dash and Black Pepper

DRESSING

• 1 tablespoon extra-virgin olive oil
• 1/4 cup bottled fat free vinaigrette
• Juice of 1 large lemon
• 1 teaspoon dijon mustard

METHOD:

1. Whisk together olive oil, vinaigrette, lemon juice and mustard. Set aside.
2. Preheat oven to 400 F. Place salmon in small roasting pan.
3. Cook for 10 – 20 minutes, depending on the thickness of the fish (plan on 10 minutes per inch, just like sex), or until an instant read thermometer registers 140 F.
4. Remove salmon from oven and set aside. Once it’s cool, flake into bite sized pieces with a fork.
5. Meanwhile, bring a 1 quart saucepan filled with water to a boil.
6. Add broccoli and boil for 1 minute or until florets turn bright green.
7. Drain and rinse under cold water.
8. Shake (no more than three times, ha!) to remove as much water as possible and place in a large bowl.
9. Toss broccoli with dressing. Set aside.
10. In another bowl, combine salmon, black beans and tomatoes.
11. Season with Mrs. Dash and pepper.
12. Divide salad greens and basil among 4 plates.
13. Top with broccoli and salmon mixture and garnish with shaved carrots.

As always, eat well, pilots.