Am I the only one who thinks there is no worse food crime than being served a salad—or worse, a piece of meat—and having it arrive topped with mounds of frisee? What is the deal with this stuff? It tastes like shoving a handful of dried-out grass into your mouth, yet somehow it keeps showing up on more and more menus. And instead of hiding it underneath something tasty, chefs seem to want to build piles and piles of it on top of a dish, as if we might enjoy digging through this crap to get to the real food.
Don’t get me wrong, I’m no salad-hater, but as far as I’m concerned, this blander-than-bland weed makes iceberg look like hen-of-the-woods.
Are you with me?
(Photo: Stu Spivack)