Salad Leftovers: Chopped Salad, Sorta
28 Jun
Bringing lunch to work is a win-win proposition in my book: you save money, and what you eat is tastier (usually) and healthier (usually) than what you’d buy on your lunch break. Salad, however, poses a problem. What started out last night as a delicious plate of greens is nothing more than a mushy pile of yecch by lunchtime today.
Well, fellow Serious Eats contributor Maggie Hoffman over at Pithy and Cleaver has a solution: skip the greens altogether. Her Chinese restaurant inspired Crunchy Cucumber Salad has all crunchy ingredients (plus sauteed shiitakes) smothered in a peanut sesame dressing (go check it out). I wanted to replicate this, but my salad had to go with the White Beans with Sausage and Greens I was making for dinner (more on that soon), so I switched in a simple lemon vinaigrette for the peanut sauce, and voila: a salad that’s even better the next day. It’s not so different from Bittman’s recipe for Chopped Salad, so we’re going to go ahead and check that recipe off the Everything list, too.
