Good morning! Today we have for you:
The 23 best salads of all time
My grandma served the same salad at every family gathering, and always in the same tall-sided glass bowl. The salad was layered shredded iceberg lettuce, defrosted frozen peas, chopped parsley (curly) and bacon. Each layer would get a light sprinkle of sugar, and the top got generous dots of mayonnaise. She called it Mrs. Murphy’s salad — I have absolutely no idea who Mrs. Murphy is — and as for the recipe, my mom’s best guess is that it came from a cooking class my grandma attended. I realized this week that Mrs. Murphy’s salad is a close relative of the classic seven layer salad, included among the 23 best salads of all time. Grandma’s version didn’t have all of the layers; Lidey Heuck’s version includes hard-boiled eggs, cherry tomatoes and a seasoned sour-cream-and-mayo dressing. As with most classic dishes, improvisations and alterations abound. “Have fun with the layering,” Lidey writes, “as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.” I think I’ll add in some curly parsley (for nostalgia, but also because I think curly parsley gets a bad rap and I’m into reappraising foodstuffs these days) and definitely keep the shredded Cheddar. And while I enjoy my refreshing, crispy-crunchy salad, I’ll consider which classic salad to make next. A big batch of tabbouleh? Sharp and sour som tum? I’ve never said no to niçoise … Featured Recipe Seven Layer SaladToday’s specialsAtole de grano (savory corn porridge with chicken): Summer corn is in full swing in my neck of the woods, and I am excited and ready. Since I picked up some masa harina for the Hellbender pancakes, I’m going to make this emphatically corny porridge from Rick Martínez, which gets its body from said nixtamalized corn flour, hominy and fresh corn kernels. Lemon butter salmon with dill: Genevieve Ko developed this recipe for Easter, so that you could herald spring with the fresh, herbaceous flavors of this easy dish. I’d argue it also works wonderfully for celebrating a summer Saturday, with rice or potatoes and a very chilled beverage. No-bake peaches and cream cake: I’m always secretly happy when the peaches I bring home aren’t quite good enough for out-of-hand eating, because it means I should make them into some sort of dessert. I love the sound of this tiramisùesque David Tanis recipe, especially the no-bake part.
And before you goYou’re subscribed to The Veggie, right? If not, you may have missed the start of Summer Veggie Bingo. Tanya Sichynsky, our fearless Veggie leader, has assembled summer produce bingo cards for us, with each tile featuring a delicious vegetarian recipe. You can find this week’s corn card below; the other cards will be sent out weekly over the next three weeks. Make your dinners, get a bingo (or blackout!) and revel in your prize of having eaten so, so well.
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