The Impatient Chef's Anatomy of a Salad

Not much can really be said about salads that hasn't already been said.  So I won't say much.  Just get good ingredients.  Don’t be afraid to experiment with the dressing.  This time I used a Middle Eastern    herb mixture called za’atar.  Lemon juice, of zest is good as well.  For oil and vinegar dressings, use good olive oil, and vinegar.  You don’t want to use Wesson and Heinz.  Pickled veggies also go well.  Intrepid readers may remember my PA Dutch Red Beet Eggs post.  I often employ them in a salad or ten. Most of all, use fresh ingredients.  Enjoy.

Note: Using an Irish Coffee cup for the dressing, as I did, could lead to a big surprise.  It’s best to not sit your tea next to it.