101 Salads: which ones blend?
Mark Bittman’s awesome list of salads seemed to skyrocket to the #1 most emailed NYT article within a few hours of being posted yesterday; gratefully, I was one among the recipients, thanks to my friend Alana, suffering her own culinary challenge while spending six weeks this summer without a stove. So you may have already seen it, but look again: hidden within is a secret resource list for the blender diet. Bittman opted for more conventional categories, like “vegan” and “vegetarian” and “noodles,” but that won’t stop me from vetting a few for a category of my own: the blender seal of approval. Sure, I can tell just from reading that quite a few of his combinations would make for blendisasters (you like that one?). But far more of them tell you how to simply combine a small number of foods that go well together and provide some nutritional balance.
Unfortunately, the one that intrigues me the most does not sound very promising for the blender, but I’ll be saving it for the chewable future:
#44 - “Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.”
