Salad, Many Ways

By Lori Powell
For One or Two Bites, a blog for singles and couples

I was back at the market this past weekend to make all things with salad. I often whip up a small salad to have with dinner but on other nights, salad is the star of the plate.

Radishes, salad greens and fresh herbs are ingredients that are popping up super-fresh at markets everywhere. So my recipe this week is basically a celebration of leafy greens with some adornments. Think of the salad as a supporting cast to the main dish.

Topping a grilled chicken breast or steak with salad is simply delicious…you get the crisp texture of fresh greens and veggies, and then the acidity from the vinaigrette, which results in a perfect compliment to the rich flavors of the grill and the meatiness of a steak.

Try topping pizza or a quick version of a pizza with salad…basically a flatbread such as naan, that I smear with some tomato sauce and sprinkle with melted cheese, then bake until the crust is crispy and the cheese is melted. Let cool slightly and top with salad.

Salad also plays a supporting role once you toss it with cooked bulgur, couscous or even rice. Add some lemon juice and olive oil and you have just made yourself a super-healthy and light lunch or dinner for the days when the humidity is high and cooking over a stove doesn’t seem like a fun option.

Wrap salad greens with cheese and some cooked protein for a sandwich on the go. If you are packing greens for lunch, do not toss it ahead with the dressing. Simply pack the dressing on the side in a little dish to drizzle on a sandwich or toss in a salad once you are ready to eat. Otherwise, you will end up with soggy greens.

Regarding onion in a salad, to eliminate some of the bite, soak in cold water and drain. Also, you can pickle onions slightly by letting them sit in lemon juice or vinegar before whisking the mixture with olive oil to make a salad dressing. Another tip: don’t forget to season your salad greens with salt and pepper. Everything likes a little seasoning – even the leafy green.

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My Kind of Salad
Serves 1

1 tablespoon fresh lemon juice or red wine vinegar
2 to 3 tablespoons extra virgin olive oil
1 tablespoon sliced or chopped shallot, sweet onion or red onion
Salt and pepper to taste
2 cups mixed salad greens, such as herb mix or arugula
1/4 cup thinly sliced radish
1/4 cup chopped purple cabbage (l love the crunch of cabbage)
1/2 cup halved cherry tomatoes

1. Whisk together lemon juice and 2 tablespoons of the oil; taste and if the dressing is too tart, add the additional tablespoon oil. Stir in shallot and salt and pepper, to taste; reserve.
2. In a serving bowl toss together greens, radish, cabbage and tomatoes. Toss with just enough dressing to coat greens lightly; season with salt and pepper, to taste.

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