![Quick and Easy Summer Salads from The Minimalist
Last Summer, Mark Bittman posted “101 Simple Salads for the Season,” and I don’t think I’ve ever bookmarked something so quickly. One of my favorite things about this seemingly endless list of summer salad ideas is that there are no measurements, so as readers, we’re forced to be a little inventive and take liberties. Below are four of my favorites from his list, with notes in brackets from me. Would love to hear which of his ideas inspire you most. -Emily
#13: “A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan, and balsamic vinegar.” [Add a little sea salt and use big shavings or chunks of Parmesan rather than grating it.]
#40: “Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of ricotta. Note: cucumbers, ricotta and oil must all be really good.” [If you don’t like capers, add sea salt and lemon juice/rind for flavor.]
#46: “Saute mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.” [When in doubt, use more spinach.]
#99: “Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.” [I used chopped dried apricots instead of fresh, and replaced cherries with halved red seedless grapes. Very versatile!]](http://25.media.tumblr.com/tumblr_l5wyxy0vgb1qzmoclo1_r1_500.jpg)
Quick and Easy Summer Salads from The Minimalist
Last Summer, Mark Bittman posted “101 Simple Salads for the Season,” and I don’t think I’ve ever bookmarked something so quickly. One of my favorite things about this seemingly endless list of summer salad ideas is that there are no measurements, so as readers, we’re forced to be a little inventive and take liberties. Below are four of my favorites from his list, with notes in brackets from me. Would love to hear which of his ideas inspire you most. -Emily
#13: “A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan, and balsamic vinegar.” [Add a little sea salt and use big shavings or chunks of Parmesan rather than grating it.]
#40: “Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of ricotta. Note: cucumbers, ricotta and oil must all be really good.” [If you don’t like capers, add sea salt and lemon juice/rind for flavor.]
#46: “Saute mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.” [When in doubt, use more spinach.]
#99: “Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.” [I used chopped dried apricots instead of fresh, and replaced cherries with halved red seedless grapes. Very versatile!]
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