Salads rock. Good salads, that is. Delicious salads can be dressed up, down, served warm or cold. They’re so much more than bland iceberg and a smattering of ranch dressing. To make our point, we’ve opened up our recipe vault to share some of our favorite salads. Now these aren’t just your everyday ho-hum salads. We’ve included our twist on the French Frisees au Lardons, an Asian slaw, an updated version of the ever-popular Strawberry Spinach combo, a fresh salad topped with avocado and a salad that uses Watermelon as its primary ingredient. Sounds awesome, right? Yeah, we thought so. We strongly recommend you try one soon.
Frisees au Lardons Salad
8 slices bacon
3 tablespoons white wine vinegar
1 cup canned chicken broth
1 Tbsp olive oil, garlic-flavored
salt and pepper to taste
4 large eggs
4 cups lettuce, curly greens
Cook the bacon in a large skillet over medium-low heat until crisp. Chop into small pieces. While the bacon is cooking, whisk together the chicken broth, 2 tablespoons of vinegar and oil in a medium bowl. Once the bacon is done, add in the small pieces and salt and pepper to taste.
Next, bring 3 inches of water and the remaining tablespoon of vinegar to a boil in a large saucepan over medium-high heat. Crack the eggs one by one into the saucepan, being careful not to break yolks. Reduce heat to medium-low and simmer until yolks are cooked through, about 3 minutes. Remove the eggs from water using a slotted spoon; set aside. Arrange the lettuce on four plates. Top each with a poached egg and drizzle each with about 1/4 cup of dressing.
2 tablespoons orange marmalade
4 teaspoon rice wine vinegar
2 teaspoon toasted sesame oil
salt to taste
2 cups red cabbage, shredded
2 cups shredded carrots
1 cup jicama, shredded (a crispy, sweet root that resembles a turnip)
1 cup radishes, shredded
1/3 cup scallions, chopped
3 tablespoons mint leaves, fresh, minced
2 medium jalapeno peppers, seeded and minced
2 tablespoons sesame seeds
In a large bowl, combine cabbage, carrots, jicama, radishes, scallions, mint and jalapenos.
In a small bowl, whisk together marmalade, vinegar, oil and salt; drizzle over slaw and toss well. Sprinkle with sesame seeds just before serving.
Spinach Salad with Strawberries and Basil-Balsamic Vinaigrette
1 medium shallot, chopped
1/3 cup balsamic vinegar
1/4 cup water
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon black pepper
2 tablespoon basil, chopped
8 cups baby spinach
1/2 cup sliced almonds
1/4 cup red onion, sliced
16 oz strawberries, sliced
To make the dressing, process first 7 ingredients in a blender until blended.
Combine the greens and remaining ingredients in a large bowl. Add dressing and toss gently. Serve immediately. You can also substitute mandarin oranges if you don’t have strawberries.
Salad with Avocado, Ricotta and Cilantro
4 scallions, dark green tops only, thinly sliced (keep whites for salad)
1 jalapeno pepper, seeded and chopped
1/4 cup cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoons kosher salt
1/4 cup extra-virgin olive oil
1 avocado, peeled and cut into bite-size pieces
1 head butter lettuce
12 cherry or grape tomatoes, cut in half
1/4 cup cilantro leaves, loosely packed
3 ounces ricotta
4 scallions, white parts only, thinly sliced
In a blender, add scallions, 1 teaspoon jalapeno pepper, cilantro, lime juice and salt. Pulse to combine. Slowly add olive oil. Once dressing is well blended, taste and adjust spice level with additional jalapeno, being careful not to add too much.
In a small bowl, mix avocado with half the dressing and set aside. This will prevent the avocado from browning.
Assemble the salad by arranging the lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves. Crumble the ricotta over the top and sprinkle with scallions. Place the avocado in center and serve remaining dressing on the side.
Watermelon and Tomato Salad
2 tablespoons extra virgin olive oil
2 tablespoons vinegar (balsamic, sherry or white wine)
Dash of cayenne, to taste
2 1/2 cups seedless watermelon, cut into 1-inch cubes or balls (cut over a bowl to catch the juice and reserve about 2 tablespoons worth)
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Gorgonzola or Blue Cheese
1/2 cup scallions, minced
Salt to taste
1/2 cup parsley, roughly chopped
Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
Whisk together the watermelon juice, oil, vinegar and cayenne. Pour the dressing over the salad mixture. Garnish with parsley. Serve immediately.