Image courtesy of the New York Times (online edition)
Warm weather means salad several times a week, and I don't mean the simple chopped romaine that we eat several times a week, year round, but salads made with just about anything, salads as main courses,salad, salad, salad. Last year I posted a New York Times article by Mark Bittman that gave ideas for 101 simple salads for the season, and I am reposting that here. Give this a look and I am sure you will be filled with inspiration.Last week Bittman had an article about the loser lettuces romaine and iceberg. As I said above, we eat romaine weekly, but iceberg we have rarely (it is all I ever had as a salad green growing up). The wedge of iceberg with bleu cheese dressing did look good, however, so we had that as a side salad a few days ago. The iceberg was a nice crispy contrast to the creamy richness of the bleu cheese, and we certainly have this again. Just top a cold wedge of iceberg with a good quality dressing, homemade or purchased, and sprinkle with additional bleu cheese crumbles and a few grindings from the pepper mill.
No comments:
Post a Comment