Foolproof SALADS (+ DRESSINGS)
6-MINUTE ARUGULA SALAD (PAIRS WELL WITH BALSAMIC VINAIGRETTE)
DRESSING INGREDIENTS
1/4 Cup Balsamic Vinegar
2 Tbsp Red or White Wine Vinegar
3 Tbsp Cup Extra Virgin Olive Oil
3 Tbsp Neutral Oil (plus more, as desired)
1 tsp Dijon Mustard
1 tsp Honey
1 Small Clove Garlic
Salt and Pepper (to taste)
SALAD INGREDIENTS
Arugula
Crushed Raw Walnuts (or other type of nut - toasted or candied nuts also work well)
Dried Cranberries (or any other dried fruit)
Crumbled goat cheese
STEPS
To make dressing:
With immersion blender: Combine all ingredients in a jar and blend.
With bowl and whisk: Grate or finely mince garlic. Combine all ingredients in a bowl and whisk together.
Combine all salad ingredients in a large bowl, and toss with dressing.
Serve, garnishing with additional walnuts, cranberries, and goat cheese, if desired.
KALE SALAD WITH ROASTED SWEET POTATOES AND BRUSSELS SPROUTS (PAIRS WELL WITH RASPBERRY-MAPLE VINAIGRETTE)
DRESSING INGREDIENTS
1 Tbsp Fresh Lemon Juice
2 Tbsp White Wine Vinegar
6 Tbsp (3/8 Cup) Neutral Oil
1 tsp Dijon Mustard
2 tsp Maple Syrup
1 Small Clove Garlic
2 Tbsp Fresh Raspberries
Salt and Pepper (to taste)
SALAD INGREDIENTS
Kale
Roasted Sweet Potatoes and Brussels Sprouts (recipe below)
Crushed Roasted Walnuts (or other type of nut - raw or candied nuts also work well)
Grated Parmigiano Reggiano Cheese
STEPS
To make dressing:
With immersion blender: Combine all ingredients in a jar and blend.
With bowl and whisk: Grate or finely mince garlic and raspberries. Combine all ingredients in a bowl and whisk together.
To make roasted sweet potatoes and brussels sprouts:
Cut brussels sprouts in half, and cut sweet potatoes into ~3/4” cubes. Toss with olive oil, salt, and pepper, and roast in a 450F (230C) oven for about 15-25 minutes, tossing halfway through, until the vegetables are roasted to your liking.
Combine all salad ingredients in a large bowl, and toss with dressing.
Serve, garnishing with additional grated Parmigiano Reggiano cheese, if desired.
JAPANESE-INSPIRED SALMON SALAD (PAIRS WELL WITH MISO-GINGER VINAIGRETTE)
DRESSING INGREDIENTS
1/4 Cup Rice Vinegar
2 Tbsp Neutral Oil (plus more, if needed)
1 Tbsp Toasted Sesame Oil
1 Tbsp Honey
2 Tbsp Miso Paste (preferably white miso)
1” Knob Ginger
Salt and Pepper (to taste)
SALAD INGREDIENTS
Red Leaf Lettuce (or any other type of lettuce)
Sliced Raw Carrots
Sliced Raw Radishes
Edamame
Cooked Salmon, shredded into bite-size pieces (optional)
Sesame Seeds, for garnishing (optional)
STEPS
To make dressing:
With immersion blender: Combine all ingredients in a jar and blend.
With bowl and whisk: Grate or finely mince ginger. Combine all ingredients in a bowl and whisk together.
Combine all salad ingredients in a large bowl, and toss with dressing.
Serve, garnishing with additional salmon and sesame seeds, if desired.
CLASSIC CAESAR SALAD
DRESSING INGREDIENTS
3 Tbsp Lemon Juice
1 Egg + 3 Tbsp Neutral Oil + 3 Tbsp EVOO
OR 6 Tbsp Mayo
1 Small Clove Garlic
1 tsp Worcestershire Sauce
2 Tbsp (12g) Parmegiano Reggiano, Grated
4 Anchovy Filets (1/2 Tin?) (or 2-3 tsp Anchovy Paste)
Salt and Pepper (to taste)
SALAD INGREDIENTS
Romaine Lettuce
Croutons (Recipe for homemade croutons below)
Parmigiano Reggiano Cheese (Grated, shredded, or thinly sliced)
STEPS
To make dressing:
With immersion blender: Combine all ingredients except for oil in a jar, and blend until everything is thoroughly combined. While blending, slowly drizzle in the oil to emulsify the dressing.
With bowl and whisk: Grate or finely mince garlic. Combine all ingredients except for oil in a bowl, and whisk until everything is thoroughly combined. While whisking, very slowly drizzle in the oil to emulsify the dressing.
To make croutons:
Cut or tear a rustic loaf of bread into about 1/2” pieces. Ideally, let the bread pieces sit out at room temperature for about a day to become stale. Toss the bread pieces with olive oil, salt, pepper, and garlic powder to taste and bake in a 450F (230C) oven for about 10-20 minutes, until the croutons are browned to your liking.
Combine all salad ingredients in a large bowl, and toss with dressing.
Serve, garnishing with additional grated or sliced Parmigiano Reggiano cheese, if desired.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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