I don't cook much anymore, but I can make a salad in my sleep. Anyone who has broken bread in my company has probably tasted "Mitch's Salad," which is my family's go-to recipe.
A friend of mind once said, "I think you have to like making salads," and I guess I do. You can't really rush it. Salad ingredients, in my mind, should be small and even, so the dressing coats evenly and so you don't have to go through the awkward exercise of cutting lettuce. Also, I like to get creative with ingredients -- I use whatever is handy and/or needs to be used.
The secrets to this salad are two: (1) the salt and lemon, which you ideally leave on for several minutes. This draws the juices out of the produce, and (2) a ridiculous amount of stirring, the longer the better. This is part of Salad Zen.
Mitch's Salad - A Masterpiece
Cookbooks show that this is an adaptation of the typical Lebanese salad, perfected by my father over the course of 60 years. We all make our versions of it, and they all taste different. It really depends on the particular ingredients -- which is how it should be, right?
Let agribusiness work on consistency. This is simple food.
I can't even describe how lovely this salad is as a leftover. I put it on sandwiches and on crackers, too.
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Designer Paule Hewlett takes on design, culture and modern life.
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"Life is too short for ugly dish towels. Really, ugly anything."