To all the young chefs who read my blog:

There is a national trend toward salad ridiculousness. This culinary tomfoolery must stop.



Enough with the mixed greens. Yes, I can buy the mix at the grocery store, too. It's not fancy, it's not impressive--it just sucks.



Enough with the stuff up top that makes it heavy: blue cheese, goat cheese, prosciutto, ham, candied walnuts. Fine if I want it as a meal but annoying if I want nice, healthy, refreshing greens.



Enough creativity with the dressing: sugar sweet muscat dressing, mustard grapeseed cumin dressing--E N O U G H. You don't have to prove you're doing your job by dreaming up nonsense.



Every menu should have the following as an option:

Lettuce. Butterleaf, redleaf, green. (Arugula if you want to get crazy.)

Simple fresh vibrant dressing. Fresh lemon juice. Oil and vinegar. Maybe a little garlic, salt, pepper. (Dash of fresh orange juice if you want to get crazy.)



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YOUNG CHEF STUDY SESSION:



NY places where the salad is good:



Five Points- Great green salad. Caesar (light and lemony--no egg in it)

Yaffa- Greek or Tofu (huge portions, made with lettuce, carrots, cucumbers, sprouts)

Prune- Butterleaf lettuce. (Sidenote: Brussel sprouts are amazing here.)

Lil Frankies- Lots of veggies, arugula, beets, green beans, fennel, etc.

Pink Pony- has a good nicoise, in the salad-as-meal arena.





Young chefs: YOU alone have the power to shape a new tomorrow...