Salad Days of Summer

Following my last post on eating summer salads, I came across this article in the New York Times with 101 salad recipes. They're organised by categories such as Vegan, Vegetarian, with Seafood. What a fabulous article; bless the Times once again for their earnest (and often delicious), cerebral journalism.

To whet your appetite, here are just a few of the salads featured:
- Grilled eggplant with toasted pita, white beans, pine nuts and cherry tomatoes
- Cherries in a balsamic dressing with hazelnuts and radicchio
- Arugula with cold whole wheat penne, lemon zest and olive oil
- Vidalia onions with seared skirt steak, roasted red peppers and salad greens

These salads are epicurean meals unto themselves. We at BEYG may not have the time to make some of the more involved recipes but we're sure tempted and inspired to try many.