Complex salads are tossed salads that have more than one ingredient. A great example is the classic Italian Tri-Color Salad, which uses three peppery lettuces: arugula, radicchio and Belgian endive. Pair with a balsamic vinaigrette; the sweetness of the balsamic is a delicious foil for the bitterness of the lettuce.
Oftentimes this salad is topped with shavings of Parmesan cheese. I thought it would be nice to share a little twist on that — Parmesan crisps!
Use 2 tablespoons grated aged cheese, such as Parmesan or Asiago, per person. Drop onto a lined baking pan and use the back of the spoon to spread into a circle. Finish with a little freshly grated black pepper, if desired. Bake in 400 degree oven for 12 minutes, or until lightly golden. Cool and add to salad or a bread basket.
I love beets, but this is another food my husband won’t eat. For some reason, he doesn’t like spring vegetables: asparagus, beets, peas, sugar snap peas and snow peas. Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Eat it by itself or toss into salads.
Spring vegetables are transition vegetables from the hearty winter gourds and root vegetables that bring a welcome lightness and color to the table after a long, cold, snowy winter. They reflect the rebirth of nature and, of course, they’re all delicious! Except to him.
Beets, are small and the greens are plentiful in spring. As the season continues, the beet bulb grows bigger and, fortunately, they are pretty frost resistant making them a year-round staple.
Candy Cane Beet
Roast and peel the beets, cut into any shape you like: slices, quarters or cubes. Watch our video on roasting beets and sautéing beet greens here.
Prepare the vinaigrette, coat the beets generously and marinate in the refrigerator at least four hours or overnight. The beets keep up to 3-4 days in the refrigerator and are best served at room temperature.
This recipe for beet salad includes peppery arugula, and chunks of warm goat cheese. Add some toasted nuts, such as pistachio or walnuts for a little texture.
A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser. Here’s Spinach and Arugula Salad with a Champagne-Dijon Vinaigrette.
Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with 4 ounces of cooked bacon bits, 3 tablespoons toasted pine nuts, 2 ounces crumbled blue cheese and thinly sliced red onion.
For the vinaigrette whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Kosher salt and fresh ground pepper to taste.