I think of salads in two distinct camps: 1) the classic tossed salad, where everything is added to a deep bowl and moved around to evenly distribute, and 2) flat salads built in layers on a shallow platter. The latter is best when you have delicate greens (like butter lettuce) that won’t take well to tossing. Building in layers also means that the construction of the servings will be roughly the same if you are the first person to be served or the last—no more lettuce-only bites for the last in line.
The Green Onion Salad recipe mentioned above:
Ingredients
Don’t tell me you’ve never had a salad sandwich!
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.
This fish, with its haunting edge of smoke, is a showcase recipe for a beautiful piece of salmon, or other oil-rich fish.
Ingredients