Salad

Who needs a recipe for salad? No one. But here's what I like in my salad.

Chopped romaine lettuce
turnip greens (in the spring, when they are small)
arugula
fresh herbs (basil, thyme, cilantro, parsley -- whatever is around)
carrots (chopped, or use a vegetable peeler to make strips
chopped celery
chopped bell pepper
chopped peas-in-the-pod (sugar or snap)
broccoli florets
broccoli stalk matchsticks, with the dark green rind removed
radishes
croutons (in Seattle, Grand Central Bakery; otherwise, Just Croutons)
almonds

I usually make my own dressing, honey mustard.

A word about those almonds. I like them blanched and slivered, and you can sometimes buy them that way. If you can't buy them that way, slivering apparently requires a knife, and I'm still developing that skill. I have not yet blanched almonds, but it doesn't sound too painful.

I try to always have romaine, carrots, celery, bell pepper and some kind of nuts around. The rest depends on what's in the fridge and looks good.

This version has romaine, broccoli, bell pepper, carrot, celery. The ingredients for the dressing are visible. Probably should have greeked the brands, but I don't know how. Tomatos, croutons, nuts will go on when served. The glass bowl (it has a plastic lid) usually lives in the fridge for a few days before it has to be replenished.

Created November 2, 2006
Updated 6 October 2013