Salad Archive

Tuesday, January 21, 2014

warm lentil and potato salad

warm lentil and potato salad

You don’t have to look at me like that. I know, I know how you and most people feel about lentils. About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must. And how if I were trying to convince you that lentils are something that you will very much love if only you could try them this way, my way, that this yellow-and-muddy-purple-brown speckled thing up top, despite the ambitious efforts of the bright green parsley chop scattered over it, is not going to be the thing to pull it off.

what you'll need
lentils cooking with bay, thyme and shallot

But I wish it would. This warm lentil salad is a perfect mid-winter everything — a gorgeous pack-for-work lunch to keep you on this side of your Resolution karma, a perfect side dish to a roast, chops or sausage, and my new favorite thing to break a softly-cooked egg over. The creamy golden potatoes nestle among the perfect discs of thyme-scented lentils and the entire salad zings with finely chopped cornichon, capers and minced shallot that’s been lightly pickled in red wine vinegar, and a good grassy/fruity olive oil. It lightly crunches when you take a bite.

cornichon

Continued after the jump »

Tuesday, August 13, 2013

kale salad with pecorino and walnuts

kale salad with bread crumbs and raisins

As someone who has said things like “the world would be a better place if we could all stop pretending that kale tastes good” (on p. 67, in fact) and who is unwaveringly certain that the last thing the internet needs is another kale salad, I am not even sure what I’m doing here. Am I on the wrong blog? But I can’t help it. I had an unforgettable kale salad last weekend and seeing as my life (and undoubtedly various legal statues) does not allow me to move into Barbuto (believe me, I’m considering it as I type… would they notice? I’ve always wanted more windows…), I had to attempt to riff on it at home. And if I’m going to be making it at home, well, it seems rude to keep it from you. We have no cooking secrets here.

lacinato, tuscan or black kale
let's chiffonade this

We did the Chef’s Table for my husband’s birthday on Saturday night and were this the kind of blog that covered restaurants, this paragraph would be all, omg it was so good, squee, vegetables! and each dish was better than the one before and they were so generous! and you would quickly realize why I don’t. Fortunately, I’m only interested in talking about the parts of great meals outside my kitchen that I can drag back into it, and that brings us to kale.

finely slivered kale hay

Continued after the jump »

Tuesday, July 23, 2013

mama canales-garcia’s avocado-shrimp salsa

mama canales-garcia's avocado shrimp salsa

I’m not a summer person. Is it uncool to admit that you sort of hate sweating? Probably, so it’s a good thing you already knew I was a dork. New York City summers seem to be endless strings of heatwaves, and humidity so thick that even 82 degrees can feel like 105. Being pale and freckled, I seem to go through my body weight in sunscreen each summer, and still burn. Inside, the window air-conditioner units are always buzzing and always too cold; I consider summer something I must endure until my real love — crunchy fall leaves, cardigans, apple cider stands — returns in late September.

tomatoes, jalapeno, onion, avocado and shrimp
tiny shrimps, cut tinier is triply redundant, right?

Or so I thought. This summer, something has shifted and it’s like I finally paid attention, and when I did, I realized I’ve had it all wrong. Summer is awesomely, fantastically busy, and with only the good stuff, long days and social butterfly weekends. We haven’t even put the kid to bed on Sunday night before we start discussing how many friends-with-pools/barbecues/ferry excursions/beach towns/playground sprinklers/grilled anything we might be able to stuff into the next weekend. When the heat starts melting your brain, and with it, any ridiculous attempts at dissecting something you read in The New Yorker that week, you get to instead have intense discussions about the ideal popsicle format, how to best fill water balloons, which beaches have the silkiest sand and who makes the best Aperol Spritz. (Buvette, you’re winning.) I realized that there’s barely a month left to summer yesterday, and felt sad, because we need more time. The whole time I’ve been kvetching, summer waged a quiet war on my view of the seasons (“Does fall have watermelon this good? I didn’t think so!” “When was the last time you saw a rainbow through a sprinkler in January?!”) and it won.

chop this: small tomatoes or big

Continued after the jump »

Thursday, July 11, 2013

grilled bacon salad with arugula and balsamic

grilled bacon salad with arugula and balsamic

You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

insanely thick bacon; use moderately thick instead

This salad is so delicious, it has spread by a modern sort of word of mouth alone. I tried it out on a friend’s grill a few weeks ago, and as social media will go, she Instagram-ed a photo of it, which led to two of her friends making it on visual suggestion alone, and then friends of that friend’s too. I imagine a web of people now partaking in the awesomeness that is a grilled bacon salad and here you are with a direct line to Patient Zero, and I was too busy dry-rubbing chicken and making pecan sandies into pie crumbles to get around to mentioning it until now. Tsk-tsk.

indoor grilling is just not the same

Continued after the jump »

Thursday, June 27, 2013

pickled vegetable sandwich slaw

mustard seed-pickled sandwich slaw

If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.

fact: colorful things taste better

Something of a gateway pickle, these should be eyed suspiciously as well. The thing is, one day you’re eating the foods you’ve always liked — sandwiches, salads, tacos, cheese — and you wouldn’t change a single thing. And then, once day, the quadruple-threat crunch/sweet/salty/punch of a pickle gets under your skin and suddenly, the food landscape is a bleak, depressing place without them. You need pickled red onions on your tacos, pickled celery in your tuna and egg salads, cucumber slices in your potato salads, grapes with your sharp cheeses and pickled carrot sticks in the fridge whenever the mood strikes, and nothing’s ever quite right without them again. I can find a clear demarcation in my pre- and post-pickle junkie days (it’s just about 10 (!) years ago, when I took up with this Russian I married) and think there’s still hope for you. Here, how about some granita instead?

julienned radishes, maybe not recommended

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