Serious Eats: Recipes

Cook the Book: Market Salad

[Photographs: Caroline Russock]

The Market Salad at Bruce and Eric Bromberg's Blue Ribbon is one of my favorite salads in New York City. It's a serious salad, and one that's always made me think of a certain episode of Seinfeld, remember? But references to sitcoms aside, the Market Salad from Bromberg Bros.Blue Ribbon Cookbook is one that deserves a mention.

What I really love about this salad is that, while it's composed of more elements than you can count on two hands, each component is given the right treatment. Beets are roasted, asparagus stalks are blanched crisp-tender, eggs are hard-boiled, and each raw vegetable is cut into the shape that suits it best. It's the ideal mixture of raw, cooked, and preserved ingredients.

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I've had the Market Salad several times at Blue Ribbon, but I had never really stopped to think about the amount of effort that went into the dish before I attempted to replicate it at home. As is the case with many of the recipes in the Bromberg Bros. Blue Ribbon Cookbook this is a recipe that involves a few sub-recipes and some advanced planning. Once all of the items are prepared, the salad is dressed with the Bromberg Brothers' House Vinaigrette, which is a recipe that any home salad dresser would benefit from trying. Most of the ingredients are standard (olive oil, red wine vinegar, Dijon mustard), but throwing in some dried thyme and oregano gives this dressing a nice little herbaceous kick.

Bagged salad mixes and bottled dressing have become the norm, and, yes, they make it easy to get in the greens. But once you've put together a beautifully composed salad like this one, the difference is striking. This is the kind of salad that makes eating your greens and vegetables a joy rather than a chore.

Win Bromberg Bros. Blue Ribbon Cookbook

As always with our Cook the Book feature, we have five (5) copies of Bromberg Bros. Blue Ribbon Cookbook to give away this week.

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