The first time I heard a friend praising “wilted salad,” the memories came flooding back.
I could picture that half-full bowl of droopy, oil-slicked greens sitting in the fridge, leftover from the night before.
When I was growing up, my mother hated the idea of wasting food so much that she saved uneaten salad for breakfast the next day, often topping it with a fried egg.
My sister and I thought my mother’s breakfast salad looked unappetizing, to say the least.
Except my friend was extolling a completely different wilted salad.
Persons:
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