Recently I read a NY Times article, Vegetable Love, Requited, which caused me to crave a good salad. I love restaurant salads, but I never enjoy my own salads nearly as much. This probably has to do with my ingredient list consisting of lettuce, carrots, cottage cheese, and perhaps tuna fish, but I digress.
The author, Celia Barbour, obviously finds making salads intuitive. If only I were so lucky... Her best piece of advice was to simply turn your favorite recipe into a salad for a satisfying result. This idea may not be novel to you, but it was a revelation to me that needed to be immortalized here along with a few other ideas:
The author, Celia Barbour, obviously finds making salads intuitive. If only I were so lucky... Her best piece of advice was to simply turn your favorite recipe into a salad for a satisfying result. This idea may not be novel to you, but it was a revelation to me that needed to be immortalized here along with a few other ideas:
- a simple salad dressed with a made to taste concoction of oil, vinegar, salt, and pepper. (This made me miss summer and one of my best friends Laura, who had this recipe mastered.)
- butter lettuce mixed with craisins, sliced apples, & goat cheese (I made this immediately after reading the article using romaine lettuce and it is amazing. You have to try it).
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