Lion's World Salad

A small yellow glow radiated from the square, red glass on the table. The flame in the center swayed it's hips from side to side, creating shadows that stretched long and lean on the papered walls and then crouched back inward. The shadowy creatures were tethered to the world inside the golden dome. I was careful not to stray too far from the light, fearful that the protective globe surrounding us would shatter and the cold, dark night would seep in.

Before the dusk had fallen on that day, I had made the decision to toss aside the meaning of time and cleared my schedule for an endless night. The waiter came and I watched as you played a friendly game of catch with his smile.

You hardly glanced at your menu. I studied mine as though it were a movie listing, and imagined each cast of flavors before deciding what kind of experience I wanted to enjoy. The waiter brought you a plate of shrimp smothered in a red sauce and you shrieked when you noticed the heads were still attached. Tears welled up. Our eyes were pushed shut by enormous grins as we roared with laughter. As we laughed, the whole expansive room disappeared. The golden light took over, and in that moment I felt completely safe.

Lion's World Salad
8-10 small red potatoes, diced with the skin on
1 head broccoli, picked into bite sized pieces
3 cloves spicy garlic
salt
1/2 cup diced mustard greens
1/2 red onion, diced
4 Tbsp olive oil
1 Tbsp apple cider vinegar
pepper
1/2 tsp ume plum vinegar

Cook potatoes in boiling water for about 25 min. Remove from heat, drain and cool.
Heat about 2 Tbsp water and add broccoli and a pinch of salt. Allow broccoli to steam until bright green (about 4 min). Drain any extra water and add 2 Tbsp olive oil and garlic. Heat broccoli for an additional 2 min. Remove from heat and cool. Pour over potatoes. Add remaining oil, vinegars, mustard greens, onions and black pepper.

Christina's vote: "This salad was bold"