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Salad Days
July 21, 2009 4:00 PM   Subscribe

Mark Bittman strikes again, with 101 Simple Salads for the Season to go with his three previous lists of 101 recipes.
posted by dersins (42 comments total) 97 users marked this as a favorite

 
More like 202.
posted by It's Raining Florence Henderson at 4:01 PM on July 21, 2009


Actually, they're up to 303 now.
posted by filthy light thief at 4:01 PM on July 21, 2009


Click. Click. Click.
posted by MysteriousMan at 4:01 PM on July 21, 2009


404 wouldn't load.
posted by It's Raining Florence Henderson at 4:02 PM on July 21, 2009 [4 favorites]


You don't say.
posted by nanojath at 4:02 PM on July 21, 2009


Damn, I wish I could do that on purpose.
posted by dersins at 4:02 PM on July 21, 2009


Dersins stikes again, with 101 posts about salads for the season to go with his three previous posts on the topic.
posted by I EAT TAPAS at 4:02 PM on July 21, 2009


I don't like salad this much.
posted by OmieWise at 4:03 PM on July 21, 2009


No tags? WTF? My world is dissolving into the aether. Help.
posted by prufrock at 4:06 PM on July 21, 2009


#102 - Take a bunch of lettuce and shit, maybe some meat and grains, toss it in a bowl. Dressing if you are so inclined. Enjoy.
posted by Frank Grimes at 4:06 PM on July 21, 2009 [4 favorites]


4 posts about 101 salads.
posted by scrump at 4:10 PM on July 21, 2009


It posted four time AND ate my tags? I give up. Please obliviate me.
posted by dersins at 4:10 PM on July 21, 2009


The categories start off promisingly enough, progressing as they do from Mostly Vegan, to Vegetarian, then on to Salads With Seafood, and finally Salads With Meat. But then we follow meat with noodles and grains? I don't think so! After Salads With Meat comes Meat Without All the Salad Crap, and then, finally, Cannibalism. Jeez! It's like this guy knows absolutely nothing about the Food Pyramid!
posted by It's Raining Florence Henderson at 4:14 PM on July 21, 2009 [2 favorites]


Ooh. Just in time for my attempts to get more salads into the meal plans. The variety is excellent here - which is awesome, since we're a no-tomato no-lots of other crap high food allergy household.

#21 sounds amazing. and perfect for a hot summer day.
posted by FritoKAL at 4:21 PM on July 21, 2009


As someone who had an epic fail when trying to make tabouleh last week. I guess simple salads might be something I want to look at. Thanks!
posted by prufrock at 4:24 PM on July 21, 2009


These salads aren't manly enough.
posted by jbickers at 4:29 PM on July 21, 2009


#103 - MetaFilter Anniversary Salad:
Place ten young, tender cats on scanner until warm. Sprinkle over fresh Romaine.
Add catnip, extra virgin olive oil, balsamic vinegar, salt and pepper to taste. Enjoy.
posted by weapons-grade pandemonium at 4:30 PM on July 21, 2009 [1 favorite]


Add mushrooms and pancakes and beans to taste.
posted by ardgedee at 4:36 PM on July 21, 2009


ItsRaiFloHen, are you telling me Soylent Green is Salad?
posted by wendell at 4:43 PM on July 21, 2009


88 lines about 44 salads
posted by scody at 4:48 PM on July 21, 2009


Take a bunch of lettuce and shit, maybe some meat and grains, toss it in a bowl.

Skip the shit, and the meat. Substitute veggies, likely add dressings. Yay! Salad!

I like these ideas. Thanks.
posted by lathrop at 4:54 PM on July 21, 2009


I freaking LOVE him for posting great recipes in a gigantic list like this. It's so pleasing to the OCD side of me that didn't stop for dinnertime groceries today. Carrot-blueberry salad it is.

Note: Any leaf-based salad is vastly improved with the addition of a chopped tart green apple and a handful of nuts.
posted by variella at 5:10 PM on July 21, 2009


I herewith gift to my fellow MeFites the recipe for a salad I invented last summer with whatever ingredients I had in the 'fridge at the time: julienned jicama, thin sliced pineapple, thin sliced Walla Walla (or other sweet) onion, and chopped fresh mint. Toss together in a bowl and serve chilled.

I suppose you could doctor it with other stuff that caught your fancy, like chopped hazelnuts, a little wine vinegar, or whathaveyou, but it doesn't need anything else.

Another tasty one (stolen from The Magic Pan) is hearts of romaine, sliced almonds, mandarin orange segments and tarragon wine vinegar.
posted by spacely_sprocket at 5:25 PM on July 21, 2009 [1 favorite]


itsraiflohen

gesundtheit
posted by nebulawindphone at 5:25 PM on July 21, 2009


... My world is dissolving into the aether. Help.
posted by prufrock at 7:06 PM on July 21 [+] [!]


eponysterical?

But yeah, I love Mark Bittman. The accompanying video, about dressings, is also worth a look.
posted by thebergfather at 5:33 PM on July 21, 2009


Remind me to share my "Hostess Ding Dong salad garnished with Pop Rocks and Mountain Dew syrup" sometime, it's a crowd pleaser--and it's guaranteed to get your kids interested in salad!
posted by maxwelton at 5:45 PM on July 21, 2009


Evidently none of you people has ever heard of the "Pittsburgh salad." It involves iceberg, tomato, cheese, sliced steak ... and french fries. I'm not kidding.
posted by scratch at 6:04 PM on July 21, 2009 [1 favorite]


Related, 100 easiest, fastest recipes from the Guardian / Observer.

Thanks for posting the salad list.
posted by sien at 6:55 PM on July 21, 2009


Scratch: "Evidently none of you people has ever heard of the "Pittsburgh salad." It involves iceberg, tomato, cheese, sliced steak ... and french fries. I'm not kidding."

French fries IN the salad - yuck! Don't they get mushy? I'd rather have them on the side.
posted by garnetgirl at 7:20 PM on July 21, 2009


I had this idea today: smoked apple butter.

It's not a recipe, but it's quite a start.

Bittman's Moroccan carrot salad is fantastic. I think a similar one is in the Joy of Cooking - found it a few years ago when I had an excess of carrots, and have made it many times since. Very tasty.

Some of these recipes are amusing - they're not recipes so much as what people once called 'knowing how to cook.' Even so, I can't really snark at it. I appreciate the unconventional ideas and the combinations I'd never have thought of as well as the small number of ingredients and unfussy approach.

Thanks for posting these. They always give me good ideas.
posted by Miko at 7:58 PM on July 21, 2009


Rats, looks like it already exists. There goes my dream of inventing a new trendy ingredient!
posted by Miko at 7:59 PM on July 21, 2009


As someone who had an epic fail when trying to make tabouleh last week.

Wait, what happened there? I am picturing various tabouleh related mishaps --- most involve involve a bowl placed on a cutting board which itself juts carelessly over the counter; tabouleh fountain! --- but not so much with the recipe for same. Douse in hot water, when absorbed, toss with olive oil, lemon, and whatever crunchy veggies are lying around and seem appropriate, n'est-ce pas?
posted by Diablevert at 8:49 PM on July 21, 2009


I think my favorite Minimalist-related item in the NYT was this article, a followup to the 2007 feature about 10-minute meals.
posted by rolandcrosby at 8:55 PM on July 21, 2009


Mark Bittman is the NYT writer I cannot do without. I've got many of his simple recipe lists on my desktop, and I use them all the time.

Family to feed, who knows what in the fridge and in the garden and in the fruit bowl? He's got something you will enjoy, and it's fun to cook and quick to serve. God bless him.

The classic summer quick meals -- it ends with Franks 'n Beans -- is one I'll consult as long as nytimes.com exists.
posted by kenlayne at 10:53 PM on July 21, 2009


Holy shit. Grilled cheese salad. I want to go to there.
posted by team lowkey at 12:28 AM on July 22, 2009 [1 favorite]


#102 - Take a bunch of lettuce and shit

I have never understood lettuce.

Use fresh spinach leaves and you have the start of a good goddamn leafy salad.
posted by mediareport at 4:08 AM on July 22, 2009


He's made it legitimate to just throw stuff in a bowl, mix it, and serve. If anyone suggests that you're lazy, you just say it's Mark Bittman's recipe.

I love the shrimp'n'beans from his first set.
posted by acrasis at 4:10 AM on July 22, 2009


I freaking love Mark Bittman. That is all.
posted by diogenes at 6:00 AM on July 22, 2009


I have never understood lettuce.

The key is to get away from the narrow range of grocery-store varieties. Red leaf and green leaf and Boston lettuce start getting there. But once you are off in the realms of Amish Deer Tongue, Mizuna, Speckled lettuce, orach, Tennis Ball lettuce, etc, lettuce will nourish you well and not bore you again.
posted by Miko at 7:18 AM on July 22, 2009


Douse in hot water, when absorbed, toss with olive oil, lemon, and whatever crunchy veggies are lying around and seem appropriate, n'est-ce pas?

Well, first, the main ingredient in tabouleh should be parsley. Tons and tons of of parsley. I actually make it these days without any bulgur at all.
Take a large bunch of flat-leaf parsley, rinse well and chop it carefully, trying not to bruise it. Add diced tomatoes, cukes, maybe green onions. Dress it copiously with fresh (must be fresh) lemon juice and good olive oil, a bit of salt, and let marinate for an hour. (Add soaked bulgur too if you want!) Serve with bread to sop up the lemony-tomato-y juices. Delicious.
posted by CunningLinguist at 7:42 AM on July 22, 2009


Call it Almost Metafilter: Rethinking a can of beans.
posted by l33tpolicywonk at 12:36 PM on July 22, 2009



THIS one for me

posted by sredefer at 10:14 PM on July 22, 2009


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