My Salad Days

In Midnight Chicken, Ella Risbridger concludes a recipe:

A trivet on the table. Get someone else to pour the wine, put out knives and forks, and maybe make a salad (I mean, empty a bag of leaves in a bowl, maybe whisk up a little olive oil with lemon juice and balsamic vinegar: this is a lazy meal, remember.)

That was all I needed to take me to salad town: for some reason I’d always been daunted, and also kind of thought of salad as essentially non-essential. By lowering the bar, Risbridger won me over, and now I’ll toss a salad together on a whim a few times a week.

Tonight’s: lettuce, carrots, grape tomatoes, mushrooms, Parmesan cheese.


Bree Bang-Jensen's picture
Bree Bang-Jensen on April 4, 2021 - 17:04 Permalink

I often make an extremely easy salad consisting of argula, lemon juice, olive oil, salt and parmesean. I mix it in the bowl I eat in to minimize dishes. My mom makes an excellent salad dressing but I recommend the above as a lazy compliment to any meal.