Here's another article from the NYTimes' Minimalist food series: 101 Simple Salads for the Season
They look really fantastic and for the most part, very, very easy to throw together. That's my idea of summer cooking without having to stand over the oven or stovetop. Be sure to share any results of ones that you try--I'm thinking of #19 for tonight:
Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.
Look on the left side of the article for links to several dressing recipes, like basic viniagrette, a real ranch, a yogurt-feta, and a miso-ginger.
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