Hi everyone, I’m looking for a good salad recipe. I did a search for salad recipes, but didn’t immediately find anything useful. Does anyone have a quick to make salad recipe they’d like to share?
enrac, if you don’t get any good ideas, send Chef Lisa Marie a PM and ask her to stop by with her thoughts. It doesn’t matter what that girl is whipping up in the kitchen, it’s pure culinary magic! (grin)
Spring is the time for mache (aka lamb’s lettuce). It is the nicest salad green in the world. Tender, tasty and green. I found a couple bags in in Trader Joe’s the other day. I mixed it with a bag of baby lettuces. I make my own dressing out of balsamic vinegar (1/3rd) and extra virgin olive oil (2/3rds), a splash of toasted sesame oil, salt, pepper, and chopped garlic.
On top I add a few grape tomatoes and kiwiberries (which I also found at Trader Joe’).
Read about mache:
Read about kiwiberry:
Here’s another great salad:
[center]Super Watercress Strawberry Salad[/center]
Balsamic Herb Dressing (recipe to follow)
1 pound watercress, tough stems trimmed
10-15 cherry or grape tomatoes
1 small sweet red onion, sliced thin
1 large cucumber, peeled, quartered lengthwise and sliced
1 cup radishes, cut into bite-size pieces
2 cups sliced fresh strawberries
1 cup bean sprouts for garnish
- Toss all ingredients together in a large salad bowl or arrange the ingredients on top of watercress for a beautiful presentation.
- Toss with a little dressing to coat.
- Refrigerate the left over portion of dressing to use again later.
[center]Balsamic Herb Dressing[/center]
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh chives
1 Tbsp minced shallots
1 tsp Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon white or black pepper
- Combine the oil, vinegar, basil, chives, shallots, mustard, garlic, salt and pepper in a container with a tightly sealed top (a small canning jar works well).
- Cover tightly and shake well, until dressing is well blended.
- Use immediately or refrigerate, covered, until ready to use.
- Shake well before serving.
Here’s another great “Salad”
[center]Dijon Brussel Sprout Salad[/center]
[center]Makes 4 to 6 servings[/center]
For the greens:
1 1/4 lbs brussel sprouts
2 cups cherry or grape tomatoes, cut in half
1/2 cup thinly sliced scallions
For the dressing:
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp fresh ground black pepper
1/4 cup red wine vinegar
1 cup extra virgin olive oil
- Trim off the ends of 1 1/4 lbs sprouts, cut them in half and microwave or boil until crisp-tender.
- In a small jar or ziploc bag, combine the dressing ingredients. Shake or stir to blend well.
- Transfer the warm sprouts to a bowl and pour the dressing over them. Mix to coat evenly. Cover and chill at least 4 hours or over night.
- Just before serving, add the cherry tomatoes and sliced green onions.
- Stir and serve with a slotted spoon