Tender, Crunchy, Sturdy, Bold — Bittman on Salad

Mark Bittman’s column in The New York Times today is just what I need to pull myself out of the salad doldrums.

From the basic shallot-lemon vinaigrette to the Southwestern Arugula Salad with a spicy chipotle dressing, there are options for weeknight dinners and dinner parties alike. Next time The Professor’s family comes up North I’m going to serve them greens like they’ve never had ’em — Bittman’s Cooked Collard Salad with Peanut Vinaigrette.

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