Salad Musings by Bobby Flay

[justaprogressive]

Sometimes it's hard to get people to see things in different ways, especially
things they are used to, like salads. Once when I was a guest on the “Regis and
Kathy Lee” television show, I made my Southwestern Potato Salad. It shocked
Regis Philbin. “Are you really putting all that cilantro in there?” he wanted to
know. “All of it,” I assured him. (There wasn't really that much, just enough to
overturn the traditional idea about potato salad.)

Salads are more than just an adjunct to the main course. Any one in this chapter,
from the Caesar Salad with Red Chile Croutons to the hefty Panseared Snapper
Salad with Warm Oregano Dressing, can be a meal in itself. If you want to use one
of these salads as an accompaniment, myadvice is to pair it with a quesadilla.
Try the White Chicory Salad with Chorizo, Tomatoes, and Asiago Cheese
with the Spicy Chicken, Eggplant, and Grilled Red Onion Quesadilla (page
32); the mixed Tomato and Mozzarella Salad with the Shrimp and Cilantro
Pesto Quesadilla (page 37); or the Blue Corn-Fried Chicken Salad with a Corn
and Zucchini Quesadilla (page 38).Combinations like these will increase
the range of lively flavors and textures in each meal.

In many salads, I like to throw warm and cold ingredients together in
unexpected ways. In my Red Chile– crusted Sea Scallops Salad, peppery salad
greens play off sizzling seared scallops. In my Southwestern Tuna
Salad, grilled tuna and potatoes contrast with crisp, cold greens, all dressed with
a lively Basil-Garlic Vinaigrette. In Blue Corn–Fried Chicken Salad, slices
of hot breaded chicken slightly wilt the crisp greens when they make contact. In
the Grilled Shrimp Salad, two basic foods of summer, shrimp and corn,
bounce off fresh thyme.

Bobby also talks about "abundance" ex. multiple varieties of tomatoes in a single salad...

from Bobby Flay's Bold American Food

https://archive.org/details/bobbyflaysboldam0000flay