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Romaine, tomatoes and cannellini beans— with some leftover pasta as a bonus. Photo courtesy Galli Restaurant | New York City. Want an easy way to add flavor, fiber, protein and other great nutrition to your diet? Eat more beans: affordable, versatile and toothsome. Simply add them to your daily green salad. Toss them with…
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Mix it up: a green salad with crudites, figs and nuts. Photo courtesy La Tourangelle. We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes. Why is it that we normally toss the carrots, tomatoes and radishes into a green…
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In America, “salad” has come to mean a mixture of lettuce and possibly some other raw vegetables, generally including tomato for color, regardless of the seasonality or flavor. But that’s not the origin of the word. The word comes from the Latin salata, short for herba salata, salted vegetables, a popular Roman dish. The vegetables…
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