Salad #69

Shrimp Salad on Pita

If you don’t like tons of garlic or making things from scratch, you probably won’t like Mark Bittman (aka the Minimalist). I love Mark Bittman. So, when Glenn sent me a link to 101 Simple Salads for the Season, I spent the next hour reading every single salad. I wrote the following salads down on a post it: 10, 12, 16, 21, 25, 31, 32, 41, 62, 69, 70, 77, 82, 95, and 96. Last night, we made number 69. It was a perfect eat-in-front-of-the-fan-because-it’s-90-degrees-in-here kind of meal.

We pretty much stuck to the instructions with a few exceptions. We were out of peanut oil, so we sauted the shrimp in olive oil (with tons of ginger, about equal to four shrimp) and it worked out fine. To add a little extra flavor, we drizzled some sesame oil over the salad with the lime juice. Our romaine was a little wimpy, thanks to the exceptional produce department over at Harris Teeter, but I won’t go on and on about that. Also, any time I try to fill a pita, it breaks in half. I switched from the pocket pitas to the mediterranian style, which was an improvement, but still not perfect. If street vendors and chain restaraunts can make it work, why can’t I?

One thought on “Salad #69

  1. Use Greek flat bread (it’s a little thicker), brush it with a little olive oil, let pan heat up and warm bread slightly…that’s the only way i’ll eat a “pita” cause I can’t stand it when they break!

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