Salad For Dinner
'Good morning. Ginia Bellafante has a top-flight bit of sociology in The Times today, a story about the restaurant Freds, in the flagship Barneys store on Madison Avenue — “a restaurant in a department store rather than a department-store restaurant,” Ginia wrote, “which carries a meaningful distinction.” It is delicious.
As is, as it happens, the restaurant’s roasted chicken salad (above), which has been for years the most popular item on the menu. You could pick up a rotisserie bird on the way home to make it this evening, if you like, with as many of the other ingredients tumbled into it as you can manage, and pretend you’re eating on 61st Street, in advance of a showing of “Lean on Pete” at the Paris Theatre and a walk home afterward to your suite at the Carlyle.
No? Not your scene? (What, did you not like “Metropolitan,” either?) I like this roasted cauliflower salad with watercress, walnuts and Gruyere from Melissa Clark, just as much. (Here are 21 other vegetarian salads that are stand-alone meals.) I like it especially if I can have this rhubarb crisp for dessert or better yet, have leftover rhubarb crisp for breakfast in the morning, with a big dollop of plain yogurt.
You could make a frittata — check out this frittata that is more vegetable than egg, from Mark Bittman. Or you could make Alison Roman’s garlicky chicken thighs with scallion and lime, which delivers big, big flavors in way less than an hour. That’s great.'>>>
https://www.nytimes.com/2018/05/07/dining/salad-for-dinner-newsletter.html?
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