Normally, I hate salad recipes. Meaning the ones based on lettuce. I hate them not because I hate salad. I love salad. I just don’t like making it. I never know what goes with what and getting, prepping and assembling someone else’s salad idea always seems like a whole mess of hassle to put together food that’ll be served cold.
Other people, however, are more than welcome to make salad for me. I had a great one on July 4. Spinach, grilled chicken, walnuts, cranberries, feta cheese and a sweet and tangy dressing that pulled it all together. I filled my plate twice.
Of course, it all comes down to the dressing. Even after you’ve purchased and stored and chopped and tossed, without the right dressing, it’s just a bowl of plant chunks. I like vinaigrette the most. I like the taste of ranch, but it’s too overpowering on greens. I love blue cheese, but it takes a weighty toll on everything but iceberg. French is good and honey mustard will work, but in the end, the best salad dressing is an combination of:
Extra virgin oil and red wine vinegar
A touch of sugar and
Some green stuff, like oregano and thyme
All shook up with some sea salt and freshly ground black pepper
Give it a try and let me know how it goes. I’ll be in the freezer taking a nap.