I’m pleased to say that I’m on a roll with Mark Bittman’s “101 Simple Salads for the Season” and surprisingly ahead of my original plan. My twelve-page print out from the New York Times, as many of my other cookbooks, is beginning to look respectfully used. With four recipes completed in five days, and a fifth on the menu for tonight’s dinner, there are bits of this and that splashed on the sheets, paper edges are beginning to curl, and my notes are scrawled on the salads I’ve tried so far. Clearly, I love this project.
Since we’re clearly in the time of plenty with respect to ingredients, I seem to be following the recipes in the Vegan category primarily. My fridge is packed with fresh veggies all vying for my attention, so they’re getting it. Hence, my second salad, No. 13 which was to have been a red salad.
Clearly, I chose a different route. There will be red, however. Wait for it…
Bittman Salad 13: Strawberries and Tomatoes
1 big yellow tomato
1 hand full of yellow cherry tomatoes
5-6 big strawberries
5-6 red sorrel leaves
Parmesan, fresh, shaved
salt & pepper
- Slice the large tomato into wedges.
- Hull the strawberries and slice them in half.
- Arrange on a dinner plate with the sorrel.
- Sprinkle the basil over and grate the Parmesan.
- Salt and pepper, then drizzle the balsamic vinegar around it all.
- Toss gently before serving.
- Sorrel is a tender green that is best used in salads. I actually grew it in my little herb box. It has a mild flavor that is more sweet than bitter.
- I grew the tiny golden tomatoes as well. They’re so sweet it’s almost like eating fruit. Yes, I know that technically tomatoes are fruit, but it’s not often they’re this sweet.
- I’m so used to adding extra virgin olive oil to salads — even in small quantities — that I nearly added it to this salad. It’s completely not necessary unless you’d like to try a special olive oil you really want to savor.
- Definitely add the pepper. It’s a surprisingly pleasant taste with all the sweetness in this.
- The basil I’ve grown this summer produces tiny leaves on small bushes. I know I should be able to tell you the variety, but I can’t remember what the tag says. I’m not a very good urban farmer.
- Make sure you load the fork with a bit of everything to get the amazing flavor of this salad.
- Do I need to say this is beyond healthy and loaded with antioxidants?
- Pour yourself and your date a nice glass of white wine and share this from the same plate. Pretty romantic if you ask me.