Good morning. “I don’t question that the greatest meal salad of all time, the chef salad, was created by a chef,” Gabrielle Hamilton wrote for The New York Times Magazine this week. “The combination of textures and flavors is consummately professional. Sometimes people mistake the salad bowl for a lawless place of disorganized and mismatched ingredients, chopped up and thrown in — dried cranberries on top of pumpkin seeds on top of soggy corn — which offends even me, who stakes no strong claim to her chef bona fides. A salad nonetheless requires a bit of cheffing, a little experienced attention paid to balance, texture and restraint. Not everything tastes better with bacon bits scattered on top.”
Accompanying the article is her recipe for a sous-chef salad (above), a take on a classic French salade composée, with ingredients both cooked and raw. It’s like a steroidal niçoise, and I think it ought to be your dinner on Saturday night.
At least if you eat tuna, that is. Those looking for a vegetarian meal might turn instead to this cold tofu salad with tomatoes, peaches, basil and mint , inspired by Italian caprese and Japanese hiyayakko, and my new favorite way to consume uncooked, chilled silken tofu. Or try this Indonesian tempe penye t , pan-fried smashed tempeh soaked with a garlicky tomato, shallot and chile sambal. Oh, my!
Other things to cook this weekend: a Roman breakfast cake for Sunday when you arise, to consume with cold-brewed ice coffee and milk; pan con tomate for lunch; a coconut-miso salmon curry for dinner.
Source : food
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