I had dinner with one of my kids at Lucali the other evening, Mark Iacono’s pizzeria in Carroll Gardens, Brooklyn. He was serving a new salad: meatballs on top of a pile of iceberg studded with red onion, tomato, black olives and celery, the whole thing absolutely drenched in a sharp, salt-vinegary dressing that was pink with tomato juices, like the stuff at the bottom of the salad bowl at the end of a big family dinner. Read Julia Moskin’s excellent “How to Make Salad,” and pay particular attention to her teachings on the subject of basic vinaigrette. It should taste like a cartoon salad dressing: its features larger than life. Please sign up for a subscription to access them — or buy a gift subscription so that others can, in your name.

Source: New York Times December 06, 2017 14:15 UTC