Lately I’ve been salad-bingeing. Partly it’s a belly ploy — working on having less belly — but also it’s been fun cruising through the greens section at the grocery. So I’m making a salad for lunch every day.
We’ve been hitting Wegman’s on Friday nights for dinner and grocery shopping. I buy a couple Romaine heads, some frisee, radicchio and spinach, onions and creminis to go with the garden tomatoes we’re still getting from people at work.
On Sunday night …
I grill off a dozen boneless chicken breasts and bag ’em, clean the salad stuff and put everything in the same drawer in the fridge. In the morning it takes me less than five minutes to make a satisfyingly huge luncheon salad, including the time it takes to open a couple jars and throw in some capers or banana peppers.
I like my salad dressing, but for convenience we pack Newman’s Lime Vinaigrette.
Too many tastes? Possibly. Damn fine lunch, though. Impressed the hell out of Eric Epstein.