A perfect tie-in for...salads

Yes, it's Mark Bittman's "101 Simple Salads for the Season" article that appeared in the New York Times this week. When he speaks, people just have to listen.

Of the Times's popular food column Minimalist fame, Bittman is a towering figure in food writing. He proselytizes how easy it is to cook well with few quality ingredients, and takes on various causes from promoting sustainable food to a healthier, more vegetarian diet. He has inspired me to learn to cook, and I continue to be his fan by reading his weekly column, subscribing to his Bitten blog, and following his various media appearances, such as his cameo in the everything-looks-so-perfect food and travel show Spain - On the Road Again with fellow hosts Gwyneth Paltrow and Mario Batali.

This 101 salads article is the latest in his series of "101" articles on quick and easy summer cooking over the past few years, each of which I keep referring to from time to time. My favorites are his 101 simple meals from 2007 and 101 picnic recipes from last year. You can make a vegetarian version of most of the recipes, which often take less than 30 minutes to prepare. The thing I like most about these recipes is that they all have some flair - either a tweak of a predictable classic or an exotic touch easily accomplished with everyday ingredients. They make great office lunches too.

Ok, back on topic. I haven't had time to go through all 101 salad recipes yet, but I put together all sorts of salads regularly. They are the best way to showcase seasonal produce in their unadulterated form, require little cooking, and for someone who loves to eat A LOT, they offer the advantage of filling you up without substantial fats and calories (of course you've to be judicious about salad dressings).

My salads usually consist of greens plus 4-5 ingredients with contrasting colors, tastes, or textures rounded out with a homemade salad dressing and crusty loaves of bread. In the summer, I use mostly raw ingredients; in colder months, I often roast the vegetables to give the salads some warmth and depth. The quality of the greens is key here - I've had much tasteless greens, even ones I bought from a farmers' market. So I don't hesitate to pay more for truly fresh, crisp greens.

This "Salad Spinner" article from the Washington Post is another fantastic salad guide I'd recommend. Finally, here are two salads I made recently.

Frisee salad with cherry tomatoes, grated carrots, roasted potatoes, and blueberries, served with European-style multigrain bread

Spinach salad with cherry tomatoes, avocadoes, lemon cucumbers in a lime-cumin dressing, served with batard