photo via Francesco Tonelli for The New York TimesI know everyone seems to be excited about Mark Bittman's "101 Simple Salads for the Season", but I can't help thinking and talking about it too. I appreciate Mr. Bittman's Minimalist cooking ideas and I love to eat salads.
I rely on a usual salad during the week. Mixed organic baby greens, that I either receive in our CSA box or that I pick up on sale or at a big box store, buying club (to my dismay), and then I usually add tomatoes, cucumber, bits of red onion, sliced and roasted almonds, chunks of grilled chicken, and finally some shredded parmesean. I usually top it with a balsamic vinaigarette that I pick up when on sale.
This is my go-to, never tire of salad. It's easy to plan for and throw together. It's easy for me to get it all ready the night before so I can just grab it and head out the door to work if I take it for my lunch. If the guys at my house all want to eat big pasta dinners for supper I can quickly make this salad and eat it instead.
But, sometimes it's good to break out of your routine right?
The NY Times article is amazing for giving new ideas. I mean, have you ever thought about number 13? (A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar) or how about this one: 78. What happens when your Chicago hot dog falls apart: Toss together tomato wedges, chopped pickles, hot peppers, shredded lettuce and a few slices of broiled or grilled hot dog. Dress with a vinaigrette made with mustard (should be yellow for authenticity, but ...) and celery salt. (You could throw in freshly made croutons; inauthentic, but better than a hot dog bun.)
I'm not sure the hot dog salad is something I'll ever make, but you get the idea.
There are lots of interesting things that Mark Bittman suggests. Some ideas are definitely worth looking into!
