SOS SALAD

[jjhunter]

I'm signed up to make a non-vegan salad (though vegan's okay too) for Friday, and I want to make something absolutely awesome, something that isn't your typical salad but makes you want to convert to salad-dom from here on out anyway. Any recommendations? recipes? links? sources of inspiration? All would be most welcome.

n.b. am intrigued by amalnahurriyeh's Green Salad with Pistachio-crusted Goat Cheese Balls & Onion Vinaigrette, but would like some backup options just in case. (I like doing the 'Cook's Assistant' chore at the Co-op where I live--it consists of making a salad & (sometimes) making a desert; we generally serve 30+ people every dinner. I've got a rep for unusual-but-delicious salads, mostly garnered trying out recipes from the New York Times article 101 Simple Salads for the Season. Unfortunately, it is no longer summer, which makes certain ingredients harder to come by.)

Comments

[shadowspar]

For your purposes, does salad have to be something that includes lettuce? If not, I like this lentil salad if you're looking for something hearty and this quinoa salad for something a bit more bright.

[jjhunter]

It doesn't have to include lettuce, though lentil or quinoa salads would fall more on the starch/protein side of things. Thanks for the links--I'll definitely try them out the next time I sign up for a cook slot!

[zarhooie]

My favorite salad in the history of ever is my mom's blue tick salad. It has crunchy greens (like romaine hearts usually), mandarin orange slices and toasted almonds. The dressing is raspberry syrup, salad oil (mom uses grapeseed, but you could use any light oil), and poppy seeds. So tasty!

[jjhunter]

Oh yum! Thank you--that's definitely going into my recipe book for future salad--it sounds like something that would be easy to pull off for any dinner (we usually use romaine hearts for everyday salads, and toasted almonds are easy-peasy with the professional quality kitchen we've got).

[zarhooie]

It's good with grilled chicken too. :)

[libitina]

If you want a dramatic salad, have I got the salad for you. It's brilliant red with cabbage, beets, and purple onions, and the leftovers go well in tacos and other things, too. I took this to the first food bloggers potluck I went to, and there were Ooo's and Ahh's - http://nocounterspace.net/2010/07/beet-cabbage-shred/

The other impressive salad is a New York Times recipe for a spinach and lemon salad that's in season for winter and bright enough to be cheery - http://www.foodinjars.com/2010/12/amanda-hesser-comes-to-philadelphia-for-a-potluck/

And then my third delightful winter salad is Smitten Kitchen's Warm Butternut Squash and Chickpea salad (which I usually have just as a meal) - http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

[jjhunter]

The third sounds like a good one for taking on a Cook slot; the second looks great; and the first! OMNOMNOM. I assume you cook the beets first? or should they be raw?

Also, purple visits to the restroom a delight to imagine. ;o)

[libitina]

Eee! I am tickled that you liked the one I made up the best. ~preens~ And, yes, you totally excrete red after.

I like the beets raw. If you make the salad an hour ahead, then they get a bit pickled from the dressing. But just slice them thinly, and they're delicious. (Also, it's a very cheap salad to make. ~g~)

And you can make this a couple days ahead, and it will still be good!

[snakeling]

A really easy "salad" I make:

The day before, peel oranges and remove the pith completely. Slice them thinly transversally (cut across segments). Slice shallots thinly. Count about twice as much orange as shallot.

Add a very simple vinaigrette. Let marinate over night. Serve very cold.

It's very acidic, so not for every palate, but it's delicious and light.

[rydra_wong]

I used to love chicory and orange salad, back when I could eat citrus.

[rosefox]

You basically can't go wrong with beets + arugula + goat cheese + walnuts + vinaigrette.

[redsnake05]

Yes, this is totally my go to salad when beetroot is in season. For variety, I like to sometimes have parmesan instead of goat cheese, and sunflower seeds instead of walnuts. But beetroot is amazing.

[azurelunatic]

My aunt's salads usually include some sort of seasonal fruit, like pear, pomegranate seeds, grapes, and then a nut of the moment, often pecan or cashew.

[redsnake05]

I love salads with things that have been roasted, particularly in autumn or spring when it's not, imo, warm enough for crunchy lettuce. Roast whatever you have up with garlic, olive oil and white wine or balsamic vinegar, with some herbs, and serve warm, with parmesan and walnuts if you want.

I like looking for recipes on Mindfood. They have oddly delicious recipes, like this one for apple-beetroot salad.

[rydra_wong]

My default salad involves mixing some/all of the following (depending on what I have on hand):

lightly-cooked (boiled for 3 minutes max) broccoli
avocado
raw thinly-sliced red cabbage
sliced bell peppers
raw red onion
walnuts
basic olive oil/balsamic vinegar dressing

It's a crunchy, sturdy salad which goes wonderfully with a strong-tasting protein source thrown on top -- chicken livers sauteed with lots of paprika is a favourite of mine, and for a vegan/vegetarian option I'm guessing that tofu with a strong-tasting marinade could be good.