List all recipes for: Salad
Basic salad making
Don't think you need a recipe to make a delicious salad, although I do love to look at recipes to give me new ideas. But you will want to pursue your refrigerator, your CSA bag, your garden and your farmers market and then make a salad with whatever you find there. One of the keys to a good salad is to have a good vinaigrette. I like to make a large batch of vinaigrette and keep it on hand in the refrigerator. It's one less thing to do when you are making lunch or dinner. Here is a basic recipe but there are many variations.
Whisk together 2 1/2 tablespoons oil (safflower, canola, olive) with 1 tablespoon unseasoned rice vinegar, 1/2 teaspooon salt, 1/4 teaspoon black pepper and 1 tablespoon minced tarragon.
Then you are ready for greens.... lettuce only is fine but there are many other greens that are worth considering... use various colors and textures of lettuce, mache, cress, micro greens, baby kale and chard and other tender Asian greens....be adventurism!
Add raw vegetables such as thinly sliced cucumber, sugar snap or shelled peas, carrot ribbons and radish slices or halves. Depends on the season, what you will find available.
Then add something crunchy such as roasted pumpkin seeds, a few roasted nuts or croutons.
Drizzle the whole with the vinaigrette and toss lightly.
Chopped Salad
1/4 cup red wine vinegar
3/4 cup olive oil
2 cloves garlic, finely minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1 fennel head, very thinly sliced
4 ounces peas...snap, shell or snow peas all work well
2 hard boiled eggs, peeled
1 cup beets, cooked and peeled
10 ounces mixed greens, as long as they are crunchy and crisp, they will work. Don't forget to consider of radicchio, spinach, arugula and cress.
3/4 cup blue cheese
Make the vinaigrette by vigorously shaking the vinegar, garlic, mustard, honey, salt and pepper in a jar with a tight fitting lid. Add the olive oil and shake well. This will make more dressing than you will need for the salad and will keep in the refrigerator for several weeks. Chop the fennel, peas, eggs and beets into 1/2 inch dice. Place in a salad bowl and add enough dressing to coat the ingredients. Let sit while you wash, dry and chop the greens. Add greens to the bowl and toss well. Add more dressing if needed, or pass it at the table.
Chopped Salad with Grapes and Mint
1 head of romaine, outer leaves removed for another use, chopped
1 pint small cherry or grape tomatoes, halved
1 medium cucumber, peeled, halved lengthwise, seeds removed and chopped into 1/2 inch dice
1 small red onion, cut into 1/4 inch dice
1 cup corn kernels
1 cup cooked chicken, diced
1/2 cup halved green grapes
3 ounces feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
Salt and pepper to taste
Combine all ingredients together in a large bowl. Season with salt and pepper and serve immediately.
Collard Greens Salad
Serves 6
1 pound young collard greens, well washed, tough stems removed
3 tablespoons olive oil
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Stack collard leaves and roll up tightly, cigar style. With a sharp knife, cut as thinly as possible across the greens, making thin ribbons. Place the greens in a large salad bowl. Whisk olive oil, lemon juice, salt and pepper in a small bowl. Pour over greens, toss and serve.
Eggs and Greens
1 large leek, white and light green parts only, halved lengthwise and rinsed well
4 1/2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pine nuts
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 pound mushrooms, thinly sliced
3 ounces thinly sliced smoked salmon, broken into small pieces
6 large eggs
6 ounces salad greens
Preheat oven to 350 degrees. Cut leek lengthwise into thin slivers. In a rimmed baking pan, toss leek with 1/2 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Bake leek slivers, stirring often, until some are golden and beginning to crisp, 10 to 15 minutes. Meanwhile, put pine nuts in a shallow pan and bake until golden, 8 to 10 minutes.
In a large bowl, combine 3 tablespoons olive oil, the lemon juice, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mushrooms and salmon, mix gently to coat.
Warm remaining 1 tablespoon olive oil in a 12 inch nonstick frying pan over medium heat and fry the eggs. When whites are set, in 2 to 3 minutes, turn eggs over and cook about 30 seconds.
Add salad greens to the bowl with mushrooms and toss to coat. Divide salad mixture among 6 plates. Top each with a fried egg, some pine nuts and some leek slivers. Season with salt and pepper to taste.
Fall Harvest Salad
1/4 cup plus 3 tablespoons vegetable oil
2 cups peeled butternut squash, cut into 1 inch cubes
Salt and black pepper
2 tablespoons sherry vinegar
1 tablespoon coarsely chopped tarragon
1 tablespoon chopped flat leaf parsley
10 ounces mixed salad greens
1 cup coarsely chopped pecans
1/2 cup roasted pumpkin seeds
In a large nonstick skillet, heat 2 tablespoons of the oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes. In a small bowl, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil. Season the dressing the with salt and pepper. In a large bowl, toss the salad greens with the pecans and pumpkin seeds and roasted squash. Pour the dressing over and toss gently but thoroughly. Serve immediately
French Green Lentil Salad
Serves 4
1 cup French green lentils
2 tablespoon red wine vinegar
Salt and pepper to taste
1/4 cup olive oil
1/4 cup thinly sliced scallions
1/4 cup chopped parsley
3/4 cup feta cheese
Place the lentils in a medium saucepan and cover with cold water by 3 inches. Bring to a boil, lower the heat and simmer until tender, about 30 minutes. Check and add more water if needed to keep the lentils barely covered. Drain the lentils. While still hot, toss the lentils with the vinegar, salt and pepper. Let sit for 5 minutes then add the oil, scallions and parsley. Taste and correct seasonings. Serve at room temperature, with the feta crumbled on top
Greek Salad
Serves 4
2 garden ripe tomatoes, cut into 6 wedges each
1 cucumber, peeled, halved lengthwise and cut into thick slices
1/2 red onion, halved lengthwise and sliced very thin
1 red bell pepper, cut into thin strips
1/2 cup oil cured olives, preferably Kalamata
4 ounces feta cheese, crumbled
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons fresh oregano, minced
Salt and pepper to taste
6 tablespoons olive oil
10 ounces salad greens
Shake the vinegar, lemon juice, oregano and salt and pepper in a jar with a tight fitting lid. Add olive oil and shake well. Season the tomatoes, cucumber, onion and bell pepper with salt. Gently toss the vegetables with the vinaigrette. Taste and adjust seasonings. Let sit for a few minutes to let the flavors blend. Toss again before serving and spoon onto salad plates lined with salad greens. Garnish with cheese and olives.
Green Bean and Cherry Tomato Salad
Use any combination of cherry tomatoes and beans...varied colors make a feast for the eye! If you do not have cherry tomatoes, simply cut larger tomatoes into 1/2 inch dice.
1/2 pound green beans, stem ends trimmed, leave small beans whole, snap larger beans into 1 inch lengths
1/2 pound cherry tomatoes
1 shallot, finely diced
1 tablespoon red wine vinegar
Salt and pepper to taste
1/4 cup olive oil
6 basil leaves, cut into chiffonade
Bring a large pot of water to a boil, salt generously. Blanch the beans in the boiling water until tender-crisp, 4 to 5 minutes. Drain and immediately cool in ice water. Drain again and dry on a kitchen towel. Cut tomatoes in two. Whisk the shallot, vinegar, salt, pepper together. Whisk in the olive oil. Toss the beans and tomatoes with the dressing, toss in the basil. Let sit for a few minutes to meld before serving.
Green Bean/Almond Salad
Serves 4
Serve cold or at room temperature
1 pound green beans, stem end trimmed
1/4 cup slivered almonds
3 tablespoons olive oil, divided
3 tablespoons lemon juice
2 shallots, minced
Salt and pepper to taste
Bring a large pot of water to a boil. Add 1 tablespoon salt. Blanch the beans until they are just tender-crisp, 4 to 5 minutes. Drain and plunge into ice water to cool. Drain again and dry on a kitchen towel. Place a small sauté pan on medium heat and add the almonds. Stir and gently shake as they toast to a pale golden. Turn into a small bowl to cool. In a small bowl, whisk olive oil, lemon juice, shallots and salt and pepper. Place the beans in a serving dish and toss with the dressing. At this point, the beans can be kept at room temperature or in the refrigerator for several hours. Toss again and sprinkle with toasted almonds right before serving.
Roasted Fennel and Farro Salad
1 cup farro or wheat berries
2 bulbs fennel, trimmed, cored and coarsely chopped
2 medium yellow and/or orange bell and/or red peppers
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup oil cured olives, chopped
2 tablespoons white wine vinegar
2 teaspoons chopped fresh thyme
Preheat oven to 400 degrees. Place farro in a large saucepan, add enough water to cover by 2 inches. Bring to a boil, cover, lower heat and simmer until tender 15 to 20 minutes. If using wheat berries, cook for about an hour.
Meanwhile, toss fennel and bell peppers with oil, salt and pepper and pour onto a baking sheet. Spread to a single layer, place in oven and roast, stirring occasionally until lightly browned and tender, 35 to 40 minutes. Drain the farro and transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme, stir to combine. Serve warm or at room temperature. Best if left to meld for a few hours.
Salad Greens with Creamy Dressing
1 tablespoon white wine vinegar
2 garlic cloves, finely minced
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
2 salt packed anchovy fillets, rinsed and finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons heavy cream
10 ounces salad greens - romaine, butter lettuce, frisee or radicchio or a mix of two or more
1 bunch chives, chopped
Whisk the vinegar, garlic, lemon zest, lemon juice, anchovy, salt and pepper together in a small bowl. Whisk in the olive oil, then the cream. Tear the salad greens into bite size pieces and place in a salad bowl. Sprinkle with chives, give the dressing a good whisk and pour it over the greens. Toss well and serve.
Salad of Greens, Walnuts, Beets and Goat Cheese
I had a similar salad while visiting my sisters in Fort Collins, Colorado. The flavors are so enticing!
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
1.5 to 2 pounds beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
lettuces – whatever you have on hand, adding some frisee, spinach or arugula is a good flavor enhancer!
½ cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese
Thin strips of orange peel
For dressing, whisk oil, vinegar, orange juice and peel in a small bowl. Season with salt and pepper. For salad, preheat oven to 400F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour or more depending on size. Check with the point of a sharp knife to make sure they are tender. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.) Mix lettuce, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
Spring Greens and Maple Balsamic Vinaigrette
Vinaigrette
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 clove garlic, crushed
1 tbsp sesame oil
1 tsp pepper
½ cup olive oil
Salad
6 cups spring greens (salad mix of baby greens)
¼ cup crumbled goat cheese or gorgonzola
1/3 cup pecans, caramelized
1 cup fresh strawberry slices
In a large bowl, toss spring greens with cheese, pecans and strawberries. Mix together all vinaigrette ingredients except olive oil until well blended. Add oil in a slow steady stream until incorporated. Toss greens with dressing. This makes enough dressing for two salads.
To caramelize pecans, spread nuts on baking sheet and roast in a 350 degree oven until just starting to brown. Remove and toss with enough melted butter to lightly coat. Sprinkle with 1 tsp white sugar and ½ tsp salt and toss again. Return to oven for just a few minutes, being careful not to burn them.
Warm Potato and Wilted Sorrel Salad
This is best using fresh, new potatoes but barring those, use fingerling or small potatoes (not the huge Russet types). Boil 1 pound potatoes in well salted water until just tender (start testing after about 7 minutes). Strip the central veins out of about 8 ounces of sorrel, wash well and cut into thin ribbons. When potatoes are tender, drain quickly, place in a bowl with 1 tablespoon each butter and olive oil. Add the shredded sorrel and toss, leave for a minute so the heat of the potatoes wilts the sorrel, toss again. Rest another minute, then season with salt and pepper and serve at once.
