This is why Mark Bittman writes for the New York Times, and I don’t: 101 fairly awesome-looking salad ideas in one epic article.
I’ll be outsourcing full recipe duty to Mr. Bittman today. A couple of excerpts, chosen virtually at random, that I can happily get behind:
> 4\. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)
> 30\. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.
> 39\. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.