The Sensuous Chef’s Salad – Another Libertarian Pleasure

Life offers many sensuous experiences. Listening to your favorite music–sipping a glass of fine wine–indulging in an ecstatic sexual experience are among the many sensuous pleasures of life. The making and consuming of a chef’s salad is part of enjoying an erotic and sensuous day. And sensuous pleasures are among the many Libertarian Pleasures an individual can enjoy.

The Chicken Breast or Steak Fajita Meat

About 2 to 3 hours before the actual making of the salad you begin preparing the meat. Hopefully you’ve already thawed it out.

Cut the chicken breast or steak fajita meat into strips. After you complete this you will put the meat in a storage bag marinating it in some fine wine. If you are making the chef’s salad with chicken breast you will let it swim in chardonnay. If you are making it with steak fajita meat you soak it in Cabernet sauvignon. Now put it back in the refrigerator.

During the next few hours you can engage in some sensuous activities with you partner or listen to some of your favorite music while sipping wine.

The Next Step

One to two hours later you can begin removing the rest of the ingredients from the refrigerator. I recommend using red leaf lettuce, cherry tomatoes or tomatoes on the vine, black olives (large), cucumber and a red onion. Of course you can also add zucchini, radish, celery, carrots, croutons, hard-boiled eggs, etc.– or a different type of lettuce. Stay away from iceberg lettuce because it is almost all water and no nutrition. For simplicity we will stick to my original recommendations.

Place these on the kitchen counter and let it all sit at room temperature for about an hour. In the mean while you can go back to your other sensuous activities.

The Preparation

Find a large glass bowl and a sharp knife. I start preparing the lettuce by tearing it into portions that mix well and are easy to chew.

Next I cut the cucumber into eleven even slices. I then halve the slices. You can quarter them if you prefer. I toss them into the bowl.

The next step is cutting the red onion. Since it is desirable that you cut the onion into perfect rings, this can be rather tricky. Pay attention to what you do and cut slowly. The thinner the rings the better. With practice you will succeed every time. Toss them into the salad bowl. I prefer anywhere from seven to eleven rings.

I then add about eleven large black olives to the salad. I prefer whole uncut olives. Isn’t this getting exciting? Your other sensuous activities have probably whetted your appetite. The salad in the making is taking on a whole new dimension. You are creating a work of art and enjoying another sensuous experience.

I prepare the tomatoes last. I place them on a dish and gently run hot water over them for about 10 minutes. The water must be barely running. You don’t want to damage the tomatoes.

The heat of the water brings out their flavor. I remove the plate from the sink and cut the cherry tomatoes in half. If I’m using tomatoes on the vine or garden-grown tomatoes I slice them into 12 pieces. I use eleven cherry tomatoes or one large tomato. I sprinkle salt and pepper on them and let them sit for about 10 minutes.

By the way if you are cooking for two, double the amount of ingredients you use. If you are cooking for three, triple the amount. I’m sure you get the idea.

The Cooking of the Meat

While the tomatoes are soaking up the salt and pepper I fire up the skillet. To keep things simple we will make this chef’s salad with the chicken breast. I dump the marinated chicken in the pan and slowly cook it. You should cook it for about 45 minutes to an hour.

I return to the salad, put the tomatoes in the bowl and cover it. I remove the salad dressing from the refrigerator. I believe Newman’s Olive Oil and Vinegar is the best. If we were making the salad with Steak Fajita meat I would recommend Newman’s Balsamic Vinaigrette or Good Season’s Classic Balsamic. Use whatever you prefer. However, stay away from fat-free dressing. You need the correct balance of fats, proteins and carbs. Anyway–the whole fat-free philosophy of good health is a myth.

Place the bottle of dressing on the counter. We want the dressing to be cool and not too cold, so the taste and texture is perfect.

During the time the chicken is slowly cooking I listen to some more music and sip the chardonnay. Every ten minutes or so I turn the chicken strips over and pour some more wine into the skillet.

The aroma of the chicken basking in the chardonnay and slowly cooking drifts up to your olfactory nerve. The sight of the salad in the bowl is a visually stimulating experience. You are going to be indulging in another sensuous, erotic activity.

Finally after 45 minutes or more of cooking you turn up the heat and give the chicken its finishing touches. During this time you cut the chicken into smaller bite size pieces. This is easy to do since it is quite tender. The chicken has been seared to perfection. It is ready to add to the salad. You have prepared your Sensuous Chef’s Salad with love.

The Taste and the Indulgence

You pour the dressing on the salad. You take that first sensuous bite. Your sense of taste and smell are activated to their fullest. You savor every bite. Life is one Libertarian Pleasure after another.

You have experienced quite an erotic, sensuous day. Your emotions soared to the heavens listening to your favorite music. You allowed the taste of the wine to delight your palate. You tasted the sensuousness of your partner–the love of your life and you topped all of this off with the Sensuous Chef’s Salad.