Spring Salads: Thinking in Threes

Last year during a routine physical check-up I told my doctor I was worried about my brain — I couldn’t remember anything anymore. I was telling the same stories to the same people. No matter how hard I tried I couldn’t pull up the name of that Terence Stamp movie I talked about throughout the year 1999. I forgot it was Store Day in second grade…again.

My doctor asked me if I had ever forgotten to pick up my kids at the bus stop.

No, thank goodness.

Your brain is fine. You’re just not paying attention. When you forget something important, then come talk to me.

I’ve come up with strategies to combat the forgetfulness and noticed that I’m good at remembering things in threes. When I leave the house: Keys-Wallet-Phone. When I go to bed: Face-Teeth-Contacts. When I am the one in charge of school bag-packing: Lunch-Homework-Library Book.

And lately, to make a memorable salad? Fruit-Nut-Cheese.  The combos below work when tossed with bibb, arugula, or mesclun and a simple vinaigrette. (You will also never hear me object to the addition of something in the onion family — snipped chives, scallions, or a finely chopped shallot). Bonus: These salads also provide an instantly Deconstructible Dinner for the kids.

Oh, and it was The Limey. The Terence Stamp movie was The Limey.

Threesome of Threesomes

1) Walnuts-Feta-Dried Cherries
Trader Joe’s sells the most delicious tart Montmorency cherries — for a much better price than the ones you get at Whole Foods.

2) Pecan-Pear-Blue Cheese
Try to buy candied pecans if you can. And if you have time, sautee the pear pieces briefly in butter.

3) Almonds-Manchego-Oranges (or even mandarins)
I prefer sliced almonds in salads. They integrate better with the leaves and have the most satisfyingly soft crunch.