I love making salad. I’m a white person, so I like the plain stuff (my husband mexícano always looks at it like, “But what did you cook?”). Rather than discuss the fine culinary skills of my ancestors, I’d like to just say this about something I’ve made a lot. You can make your own salad bar at home. Just chop stuff up, put it in the bowls, and leave it on the counter. I mean, am I late on this? I’ve been making salads for years and never thought of it before. Well, here’s how I’m doin’ it from now on, or at least once in a while, because we’ll be having un caldo, las calabasitas, unos nopales, and maybe I’ll try my hand at gorditas this summer (my husband loves those).
- That’s resting chicken, seasoned with the usual salt, pepper, garlic powder
- Jalapeños from my garden (hot as hell, by the way)
- Block of cheese I grated
- Chopped Almonds (those things really fly away when you chop ’em)
- Croutons (I love croutons but they make it kind of like a posh salad for me, I don’t know why. If you can’t eat a salad without croutons, get out of the game).
- I always put broccoli and zucchini (calabasita) in a salad. Zucchini has a great texture but alas, it’s not in this picture.
- And a green apple from yesterday that Sergio wanted, but then didn’t want. It was fine, and clean. But have you had fruit in a salad? It’s really good too, I swear.
- We also had Pita bread, which I warmed and cut in half. Then you can open it up into a kind of pocket, to fill with what you choose. You can skip this or add something else!
A person could make so many salad combinations this way, at home. It’s a lot of bowls to wash, I know, but it encourages everyone to help themselves. The family liked it, and they ate, so my salad bar’s closed for the night.