SECOND-DAY MEAL OF LEFTOVERS BY MARCUS SAMUELSSON
Sometimes it seems like there’s hardly enough of a dish to justify keeping leftovers. It only takes a little bit of effort, though, to put these away. At the end of the day, you save a lot of food from needless waste. What could you actually do with three asparagus, a quarter cup of potatoes, or half a veggie burger?Â
One of my quick-fix solutions is to keep greens on hand and throw the leftovers into a salad. You can do the same thing if you have leftover raw vegetables from cooking, like a few slices of tomato or a baby pile of red onions.
Spinach and arugula are great to have in your fridge’s stock. To save time throughout the week wash and chop enough greens to last you a few days so you can just throw it in a bowl when you need it. Especially now that greens are in season at your farmer’s market, you can try all different varieties, which keep your salads interesting!
If salad dressing is a major concern for you, worry not. If you’re using food that has already been seasoned, a very basic vinaigrette or citrus dressing can give just enough taste to your salad.
For a basic vinaigrette, mix a ratio of 2 parts olive oil and 1 part lemon juice or 1 part balsamic vinegar (red wine vinegar is a slightly milder, less sweet substitute.) Just add a little salt and pepper and toss – your nuisance leftovers are a new meal!
Do you incorporate leftovers into your salads?