3 Recipes to Celebrate Salad Season
Step away from the stove
This time of year, no one is up for flicking on a burner, much less — heaven forbid — turning on the oven.
Salads, long unfairly maligned as boring, make for boundless entree options.
My mother made me eat a salad a day, and I’ve tried to stick to that. You might be a salad person, too, but if not, you probably will be after diving into the options below.
Perhaps even more than with most other dishes, the best salads start with the best ingredients, especially since they’re often served raw. And it’s tough to beat a few slices of fresh-from-the-garden tomato drizzled with oil and sprinkled with salt. But unless you’re a fanatic — or a home gardener — you’re going to have to compromise if you want to eat salads every day all year long. Fortunately, even at a salad's most basic level, you can take ordinary supermarket ingredients — iceberg lettuce or cabbage, packaged carrots and celery, a few radishes — and with the help of a little extra virgin olive oil and lemon juice or decent vinegar, turn them into something delicious.
Tofu Larb
Makes: 4 to 8 servings
Time: 30 minutes
Ingredients
- 2 tablespoons sticky (glutinous) rice…
