gourmet salad

I love salads, in fact I love salads so much it is hard to get a good salad in a restaurant. To tell you the truth, we cook so good around here it is hard to go out anywhere and order anything better. But let me share with you my favorite salad ideas and then you can get creative and make your own. 

Start with artisan lettuce, which is really just a combination of different lettuces, no iceberg stuff. I honestly don’t think iceberg should even be called lettuce. I mean butter lettuce, romaine, spinach, red leaf green leaf and so on. lettuce with some color, rich color. Wash it and dry it either with a spinner or just put in a dish towel and squeeze. Then add some chopped veggies. Again, think color, sweet red peppers, carrots, snow peas, cauliflower, whatever sounds good to you. And if fresh tomatoes are available a good amount of them too. Then add some zing, finely diced garlic, green onions, hot peppers. Then add some sort of meat, maybe grilled chicken breasts or steak cut in thin slices, or even some hard boiled eggs. Then think cheese. personally I like mozzarella, but feta is good too. Or blue cheese, or parmesan. Than add some amazing dressing, homemade of course, don’t ruin your wonderful salad with store dressing.

You can nearly eat as much as you like of this and feel wonderful Smile .

What do you like on your salads?

Momma’s amazing dressing

  • apple cider vinegar
  • extra virgin olive oil
  • crushed red pepper
  • cloves of garlic
  • oregano
  • basil
  • green onions
  • parsley
  • pink himalayan salt
  • peppers

This is another recipe idea, you can get creative and you really can’t go wrong as long as it tastes good to you. One great way to find out what works together is to open all your items and smell them together . Gather up your vinegar and olive oil and all your favorite spices. Fresh spices are best but use what you have and like. I have listed above what I use but this is how we like it, use what you like.

I start with 1 cup of vinegar and 2 cups of olive oil, put them in the blender, then just start adding what smells good together. I will share a tip, use twice as much as you think you would like. If one clove of garlic sounds good use two. Personally I use about 5 or 6. Your fresh herbs and spices should be chopped but it doesn’t have to be small, just small enough to blend. You can blend and add and blend and add, but make sure your final blend really whips it all together well. Then put it all in a large canning or honey jar, and let it sit on the counter for 24 hours then refrigerate. It is best after 1 week but we also often use it right away.

This is great as a marinade, a salad dressing, a meat sauce, a sandwich spread, drizzled over roasted veggies,  veggie or bread dip, and much more. I would love to hear what you add and how you use it!