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Bittman's 110 Summer Salads


zoramargolis
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To make good on the title of this thread, why not post nine more salad "recipes"?

I love Bittman, too (when he's not being his new, preachy self which I don't mind too much), but who has leftover hot dogs to put in a salad and who has leftover hot dogs who would actually put them in a salad? Ergo, more than nine more salads would be fine.

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I love Bittman, too (when he's not being his new, preachy self which I don't mind too much), but who has leftover hot dogs to put in a salad and who has leftover hot dogs who would actually put them in a salad?

That's what happens when you have a high concept title that precedes the content. (Like Rachael Ray's recent "365 Great Easy Recipes" book--or whatever it is actually called. I'm sure that a huge # of those dishes feature hot dogs.) Bittman must have been banging his head against the wall to come up with recipes to fulfill the upper end of his title #.

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To make good on the title of this thread, why not post nine more salad "recipes"?

I love Bittman, too (when he's not being his new, preachy self which I don't mind too much), but who has leftover hot dogs to put in a salad and who has leftover hot dogs who would actually put them in a salad? Ergo, more than nine more salads would be fine.

My sister-in-law likes to make a salad with Bibb lettuce and Napa cabbage with cilantro. For Father's Day, we made a salad along these lines that's very nice for summer: Red and green butter lettuce, Napa cabbage, cilantro, and avocado, with lime-evoo dressing.

I'll also toss out another salad idea I put together from one of Bittman's older "101" lists.* I love to put leftover steak over salad so I don't destroy it by reheating, but I hadn't set out before to cook steak to make a steak salad. From this:

62 Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.

63 Miso steak: Coat beef tenderloin steaks (filet mignon) with a blend of miso and chili paste thinned with sake or white wine. Grill or broil about five minutes.

I broiled NY Strip steaks coated with #63's ingredients and served it with/over a mixed green salad with a balsamic vinaigrette. I almost went with the #62 dressing, but I wasn't sure how much the kids who were coming would tolerate.

*NYT, July 18, 2007, "Summer Express: 101 Simple Meals Ready in 10 Minutes or Less"

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To be fair, Bittman didn't title his list "101 Equally Delicious Summer Salads." :rolleyes:

Here's my pretentious aphorism for the day:

In all things, including cookbooks, one must not suspend one's critical faculties and follow blindly, but always question authority.

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To be fair, Bittman didn't title his list "101 Equally Delicious Summer Salads." :rolleyes:

Here's my pretentious aphorism for the day:

In all things, including cookbooks, one must not suspend one's critical faculties and follow blindly, but always question authority.

That one recipe was an attempt at a deconstructed Chicago hot dog. Interesting concept, but I can't say I'd be excited to try it. It might appeal to some kids, though. I noticed that some other recipes were of a similar sort (e.g., the deconstructed summer/spring roll, where the rice paper is soaked and then sliced into "noodles.")
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To be fair, Bittman didn't title his list "101 Equally Delicious Summer Salads." :huh:

Here's my pretentious aphorism for the day:

In all things, including cookbooks, one must not suspend one's critical faculties and follow blindly, but always question authority.

Anyone who uses "ergo" in a post could use a little solidarity :rolleyes:.
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What makes a salad a salad?

In the summer I like a can of tuna in water, drained, mixed with a cut up apple, and fat free miracle whip. I LOVE this stuff. I don't know why because it sounds gross as I read it back to myself.

chacun a son gout--but you lost me at fat free miracle whip.
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