You might only think of serving salad as a main dish in the summer when the thought of having your oven on is pretty unappealing.
It’s time to get rid of that preconceived notion. Salads can be every bit as filling and satisfying as meat and potatoes (they might even contain meat and potatoes).
And with spring on the doorstep, the freshness of a salad makes a nice change. Bulk up your foundation of leafy greens with hearty grains, grilled chicken or steak, hard-boiled eggs or roasted veggies. A homemade dressing adds the finishing touch to a healthy and easy-to-prepare meal.
Once you’ve discovered how simple and fabulous homemade dressings are, you may never buy the salty and preservative-laden commercial brands again.
Tuscan Bread Salad
Vinaigrette:
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp minced shallots
½ tsp minced garlic
1 tsp brown sugar
1⁄3 cup extra virgin olive oil
Sea salt and freshly grated black pepper to taste
Salad:
One small loaf rustic artisan-style bread (about eight-10 inches long), cut into one-inch slices
Extra virgin olive oil
24 oil-cured pitted black olives (like kalamata)
1 cup halved cherry or grape tomatoes
6 oz fresh mozzarella, cut into half-inch cubes (you can substitute mini bocconcini)
6 cups mixed baby greens
½ cup thinly sliced fresh basil
1⁄3 cup freshly grated parmesan cheese
¼ cup toasted pine nuts or 1⁄3 cup toasted pecan halves
Freshly ground black pepper to taste
3 cups sliced roasted chicken breast (buy a rotisserie chicken to make it easy)
To make the vinaigrette, combine all ingredients in a jar with a tight-fitting lid.
Screw on lid and shake jar vigorously until dressing is completely emulsified. Taste dressing and adjust seasonings if desired. Liberally brush both sides of the bread slices with olive oil and broil each side until golden brown; with a serrated knife cut the bread into bite-sized cubes.
In a large bowl, combine the bread cubes and the rest of the salad ingredients; drizzle vinaigrette over top and toss to combine. Serve immediately, topping each serving with sliced chicken and grinding a bit more fresh pepper over top; makes six servings.
Cobb Salad with Poppyseed Dressing
Poppyseed dressing:
1⁄3 cup mayonnaise
¼ cup milk or light cream
2 Tbsp granulated sugar
1 Tbsp apple cider vinegar
1 Tbsp poppy seeds
Salad:
4 slices bacon, cooked until crisp, coarsely crumbled
4 large eggs, hard-boiled, cooled and peeled, then diced
6 cups chopped romaine lettuce
1 crisp apple, cored and diced
1 Asian pear or firm/ripe bosc pear, cored and diced
½ cup toasted pecan or walnut halves
1⁄3 cup dried cranberries
1⁄3 cup crumbled goat cheese, blue cheese or feta
To make the dressing, whisk all ingredients together in a small bowl until sugar is dissolved and dressing is completely combined; set aside. To serve salad, place the romaine in a large, shallow bowl; top with arranged rows of bacon, chopped egg, apple, pear, nuts, cranberries and cheese. Serve with poppyseed dressing alongside to pour over top. Makes four servings.
Ginger Beef Salad
Marinade:
4 Tbsp soy sauce
2 Tbsp seasoned rice wine vinegar (if you can’t find this with the other vinegars in your store, try the Asian food section)
1 Tbsp brown sugar
4 Tbsp olive oil
Salad dressing:
1⁄3 cup olive oil
1⁄3 cup soy sauce
1⁄3 cup granulated sugar
4 Tbsp freshly squeezed lime juice
1 clove garlic, minced
1 Tbsp grated, peeled fresh ginger root
Dash of hot sauce (optional)
Two 8 oz rib eye steaks
8 cups assorted baby salad greens
1 cup halved cherry or grape tomatoes
¼ cup sliced green onions
1 or 2 cloves garlic, minced
To make dressing, combine all ingredients in a jar with a tight-fitting lid; seal jar and shake vigorously until sugar is dissolved and dressing is emulsified. Set aside.
Combine all marinade ingredients in a large plastic food bag; add the steaks, seal bag and rotate bag to coat steaks with marinade.
Refrigerate for at least 30 minutes or up to two hours, rotating bag a couple of times. After steaks have marinated, broil or grill them to medium rare; remove steaks to a plate and allow them to rest for 10 minutes before slicing them thinly. Pour any steak juices back over the sliced meat.
Place salad greens and cherry tomatoes in a large bowl; drizzle three-quarters of the dressing over top and toss to combine. Place the sliced steak on top of the salad and drizzle the remaining dressing over top; sprinkle with green onions. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
