Sunday, June 7, 2009

Salad season

Finally, really, truly: it's salad season.  

I eat salad (lots and lots of it) all year round, but this is the best of all possible times for rabbit-eaters.  The salad below took inspiration from a favorite spot in the Berkshires, Elizabeth's.  They serve a family-style salad that has everything but the kitchen sink in it: kiwi, strawberries, blueberries, beets, cucumbers, tomatoes, nuts, cheese, salami, olives, onions, name it, it's in it.  It may sound like a strange combination of things, but it totally works.  

This one has red leaf lettuce, arugula, beets, strawberries, blueberries, cucumbers, carrots, pecans, and a Dijon-blue cheese vinaigrette.  It's not so much the exact things in this dish that I wanted to share, but rather the new way of thinking about salad.  

I've always had a pretty standard salad combination of lettuce, carrot, and cucumbers.  And I ate it every day.  But making salad this way -- with everything that's fresh and yummy right now -- it was a very lame, but very large, revelation for me.  

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...