I’ve been making a lot of salads lately.
Whether it be for lunch or dinner, I’m in a constant state of craving their leafy goodness.
Particularly homemade salads.
I think they’re truly one of the best ways to showcase the bounty of the season: The ingredients are limitless, there’s plenty of room for creativity, and you can appeal to everyone’s tastes by including everything from beets to nuts, goat cheese to zucchini, croutons to grilled chicken.
I’ve even been thinking of “brown-bagging” them for work.
At my office, coworkers make regular lunchtime trips to various salad places. These take-out shops all have names like “Chop’t” or “Tossed” or “Tiny Bits” (OK, I made that one up).
But you know the places I’m talking about, right?
They might as well be named: “Please, hand over that tub of salad so we can hack it up until it resembles something that’s been put through a wood chipper.”
I just don’t get this trend.
And the end results just never tastes as good as what can be assembled at home, where lettuce is free to be left in one piece, dressing is not squirted from a giant squeezie bottle, and you can eat out of a real bowl.
Last night I grilled some chicken breasts that I’d quickly marinated in lemon juice, extra virgin olive oil, sea salt, and pepper; then served it with a salad of lettuce, tomatoes and avocado, a side of brown rice, a dollop of labne (thick Middle Eastern yogurt), and chimichurri dressing left over from the previous night’s grilled steak.
It was an easy combination, and I was able to assemble everything between the time I got home from work (and pushed Conor on the swing, got changed into shorts, and poked around in the fridge) and bed time.
So, long-story short—In honor of summer and my salad-love, I ‘ll be posting as many salad concoctions as I can over the next few weeks.
First up is s my most favorite caesar salad recipe. This caesar is from Alice Waters, and it’s the read deal, meaning, you must use anchovies!
The trick though, is to mash them into the dressing (it makes me crazy when you order a caesar and the fishies are layered on top like some kind of evil garnish). The kids won’t know they’re there and the flavor they give is unmatched.
Honestly, I’ve never had a restaurant caesar as good as this one.
Here’s a link to the recipe, plus some tips on how to make it perfect.