Many of my all-time-favorite salads have not a shred of lettuce in them. Do not misunderstand me: salads with leafy greens are fine; salads with backbones of pasta and rice and other carbohydrates can be wonderful. But I'm happiest with vegetables that need little or no cooking and a hint of vinaigrette or a creamy dressing. Old-school salads of this type, from back in my day (the late 1950s through the 1970s) often included hard-cooked eggs as a garnish and protein. Think: Asparagus in vinaigrette with fluffy grated egg as a garnish. It could be canned asparagus, considered ritzy. For pot lucks, there were melanges of canned beans and vegetables. Canned shoe-peg corn, the little white...
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