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+12 WAYS
From late spring until at least Thanksgiving,
myriad fresh greens flood our markets, each
worthy of the euphoria we tend to reserve for other
seasonal produce like springs first radishes.
Romaine is fine. But dandelion, tender lettuces,
chard, and arugula (real arugula, not the baby
kind they sell in most supermarkets) can be as
flavorful as the juiciest tomato. You can make a
different salad with these greens every day for
weeks without repeating yourself.
The chart that follows highlights twelve of the
most available (and wonderful) greens, divided
into four categoriestender, crunchy, sturdy, and
boldthough the distinctions are often blurred.
(Watercress is arguably bold, crunchy, and sturdy.)
In any case, dont be constrained by my recommendations. And remember that this is not an
exhaustive list; endive, radicchio, chicory, mizuna,
mche, and others are also fresh and flavorful in
early summer and will fill in here just fine.
You can turn any salad into a chopped salad
by adding chopped things, but all you really need
beside greens is vinaigrettethat basic French
sauce of oil and acid (usually vinegar or citrus
juice). The standard ratio is three parts oil to one
part acid, but theres wiggle room; four to one can
be too mild, and two to one downright assaultive,
so this is an apt occasion for the phrase to taste.
To make any of the vinaigrettes described here,
process all the ingredients, along with salt and
pepper, in a blender or food processor until the
mixture becomes thick and creamy. Or, you can
finely chop everything and whisk them together in
a bowl. Hand-mixed vinaigrette isnt as creamy as
machine-blended, but it tastes just as good.
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TENDER
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CRUNCHY
STURDY
Cut 4 thick slices good bread into cubes and cook in 2 tablespoons
olive oil over medium heat, tossing occasionally, until browned. Toss
with 6cups torn romaine lettuce, 1 cup grated Parmesan, and anchovy
vinaigrette: cup olive oil, 2 tablespoons sherry vinegar, and
3 minced anchovy fillets.
Mesclun and
Herb Salad
Escarole Salad
with Hazelnuts
and Grapes
Kale Salad
with Raisins and
Blue Cheese
Cooked Collard
Salad with Peanut
Vinaigrette
KITCHEN MATRIX
VEGETABLES
BOLD
All-Green
Watercress Salad
Southwestern
Arugula Salad
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