This evening, I took Leo Babauta’s advice and made myself a big-ass salad. I used the biggest serving bowl that Annie could find. You can’t really get the scale from the photos, but the pile of vegetables is about the size of a regulation-size basketball. It was a manly pile of salad and took me close to half an hour of non-stop eating to polish this thing off.
Red-leaf lettuce, spinach, kale, Chinese broccoli, raw mushrooms, mushrooms marinated in red wine vinegar and minced garlic, a carrot, an orange bell pepper, a roma tomato, a handful of cherry tomatoes, sun-dried tomatoes marinated in olive oil and Italian spices, non-marinated sun-dried tomatoes, green olive tapenade, pistachio nutmeats, shredded Parmigiano-Reggiano cheese, and toasted corn kernels. Tomato juice to wash it down.