I made a salad last Friday that was inspired by some scrumptious and enjoyable salad bar experiences I’ve had during recent trips to New York City…where my older daughter and I happen to be visiting this week.
Here’s how the New York salad bars go, and maybe I need to get out more, but I just think it’s miraculous: There are different selections of greens, then basically any and every salad topping you can think of: kidney beans, avocado, mushrooms, olives, tomatoes, etc. Like, at least fifty toppings.
Then the guy/gal behind the counter says “What greens do you want?” And you tell them the greens you want. And they grab some of those greens with tongs and throw them into a clean stainless bowl.
Then you basically go up and down the rows of toppings, shouting out all the goodness you want them to add into the bowl, which is everything if you’re me.
Then the guy says “What kind of dressing do you want?” And you tell him “blue cheese” if you’re me, and he plops some of that into the bowl.
Then he tosses it like nuts, then he asks you one final—and very important—question: