Lately I’ve been so busy with freelance work that I haven’t had the time—or the inclination—to do much cooking (or blogging, for that matter, for which you have my most heartfelt apologies). Luckily, though, the weather’s finally taken a turn for the warm here in New York, so salad for dinner is a very real option. If I chop up some vegetables and toss in a few extras to spice it up, we’ve got a meal. Here are a few of the ways I’ve turned a bowl of greens into dinner:
- Olives
- Pappadew peppers
- Marinated artichoke hearts
- Nuts: Marcona almonds, toasted pine nuts, toasted pecans
- Dried fruit—figs are particularly good, with their deep sweetness
- Parmigiano Reggiano, either grated or chunked
- Canned tuna
- Leftover chicken
- Sliced turkey breast (from the deli counter)
- Handfuls of fresh herbs
- Orange segments
- Red grapes
- Homemade dressings, with hazelnut oil, champagne vinegar, and the like
- Canned beans—before I start the rest of the salad, I’ll often throw together a small dish of chick peas or white beans with olive oil, rosemary, oregano, or parsley, minced garlic, and red wine vinegar. Let it sit for 20 minutes before using it to top a simple salad.
What are your tricks? I need all the help I can get right now!