tri colore (endive, radicchio, arugala) with a simple vinaigrette, or a classic Caesar
my all time favorite is spinach with hot bacon and vinegar dressing. i like grated hard boiled egg and sesame seeds on it as well.
I take some (about one or two large tablespoons) freshly grated Parmasan or Romano cheese and sprinkle it in a non-stick sautee' pan until it melts. I immediately remove it when it has melted and shape over a large custard bowl allowing it to cool and form a bowl. These become individual salad bowls. Everyone gets one. They are always a big hit. For holiday salads I make a chefs salad like no other. It has everything cut to bite size. That big salad bowl is empty by the time it makes it around the table.
Cabbage salad made with mayonnaise or boiled dressing is what was considered salad in our house growing up and is still my first choice.
Most of the time in the summer we just had a dish of tomato slices, cucumber slices or green onions from the garden.
My first encounters with a tossed salad were in restaurants in my early teens. I like everything about them but the lettuce so I leave that out.
It's hard to believe that some restaurants now try to pass off those wedges of Iceberg lettuce as some kind of a whoop-tee-do gourmet salad!! Geeze, whata crock!
Classic Iceburg Wedge
Agree with the exception of...It's hard to believe that some restaurants now try to pass off those wedges of Iceberg lettuce as some kind of a whoop-tee-do gourmet salad!! Geeze, whata crock!
Classic Iceburg Wedge
A large banquet hall I worked & I used that salad for a served party of 700. Shredded purple cabbage, shredded carrot, cucmber & tomato make a nice contrast. A hot bacon dressing over it served held up much nicer. It was faster to put together too.
What a great idea! Thanks for the great tip.
Addie said:Glad to be of help. It is a fun way to serve salad and is often the talk of the table.
I'm going to try this! Thanks, Addie!
Lets see....Chicken, Tuna, Rabbit, Olive, Egg, Pasta, Shrimp, Fruit, Congealed, Carrot, Potato, ... to name a few....There are so many. ~~ However since it seems everyone is talking about "Green" salad in some form or another...I usually keep it pretty simple..a couple or so lettuces, spinach, tomato (in season) or cherry (grape) tomatoes otherwise...Maybe a radish....I like cukes, but they don't like me. Hard boiled eggs...and either Grilled Chicken or "Boiled"Shrimp with either the 'Mother Sauce of Mississippi' or this Olive oil, garlic, caper, anchovy concoction that I brew up as a dressing.
Fun!
Does anyone else like Bleu Cheese Vinaigrette?
That's the only way I make blue cheese dressing. By the time the blue cheese has dissolved, my vinaigrette is nice and creamy
But, I don't like it too often.