Kitchen Hate and a Long Line of Salads

Mesclun salad with toasted pecans, asparagus and homemade croutons.

I have missed cooking. The house I live in harbors a kitchen that I would describe as highly avoidable -- the stove is electric and glacially slow to heat, the oven burns without warning, counter space is nowhere to be found and the lighting is dim and yellow. There is also no dishwasher. My cooking creativity has flagged, and in the meager days of the spring season, I've given in to a long line of salads. This is not entirely a bad thing: a profusion of fresh greens can delight and satisfy. Though I long for the hiss of onions in a saute pan, I have now learned the art of gilding salads with substance, transforming them from snacks into meals. Here I present to you mix-and-match unconventional salad ideas for April.

Greens (choose one):
Tuscan Kale - My favorite. Dark blue-green crinkly leaves. If you stack them and chiffonade the way you would basil leaves, kale is easy and appealing to eat raw.
Red Russian Kale - Purple rib, light green leaf.
Arugula - Spicy tender leaves.
Mesclun Mix - Typically a blend of lettuce, kale, spinach and asian greens.

From the Market:
Beets - Roast or boil a few of them and remove the skins, then keep them in the refrigerator to chop and throw on a salad later.
Asparagus - Just diagonally slice raw asparagus spears.
Japanese turnips - They are sweet and delicious raw. Peel them if necessary, then slice thin.
Eggs - Boil them and then cut into quarters and artfully arrange on top of greens. Or fry one with plenty of salt and pepper, then and overlap it with the salad.
Crusty Bread - Tear into bite-sized pieces and toast with salt, pepper and olive oil.
Fennel - Slice extra-thin using a mandoline slicer. It has the texture of celery and a mild licorice flavor.
Apples - Try slicing them extra-thin like the fennel.

From the Store:
Red Quinoa - This takes about as long to cook as pasta does. Simmer for 10 minutes until al dente and strain.
Barley - Use quick cooking barley and it takes about the same time as quinoa. Delicious and chewy.
Currants - Like tiny little raisins.
Fourme d'Ambert - This is an expensive, intensely flavored bleu cheese...you only need a little bit to transform a salad.
Avocados - Choose a firm one and dice it.
Nuts - Try brazil nuts and pecans if you're stuck in a walnut or almond rut. Really, though, nuts always make a salad shine.

Vinaigrette (These are ideas for your salad dressing base, to be combined later with olive oil. Dress them up with spices, onions and garlic):
Red wine vinegar with dijon mustard
Balsamic vinegar
Lemon juice and white vinegar
Orange juice and honey
White wine vinegar and angostura bitters

Use discretion when pairing ingredients. Fourme d'Ambert marries beautifully with roasted beets and walnuts. Avocados, brazil nuts and apples are delicious. In all cases, remember that with each bite of the salad, there should be a small thrill, whether it's a crusty chunk of flavorful bread, a creamy piece of avocado or a sweet and chewy currant.