A sequel to Soup Girl Semester:
As spring approaches, swapping out traditional recipes to a favorite meal can bring zest and brightness to heavier meals. An easy way to make those heavier meals feel fun and fresh is by adding a salad.
For all of these recipes, use as much dressing as desired. The ratios given are meant to make dressing in correct proportions but do not necessarily correlate to how much should be used. Personal preference for the level of dressing should dictate the quantity of dressing used.
Caesar Salad
A tried-and-true classic, the simple Caesar had to be at the top of the list. A Caesar salad in the springtime is even better, as produce begins to come back into season, this salad tastes even better. Keep this salad simple in ingredients with a focus on technique and ingredient quality.
The star of the show is the dressing, it is what makes the salad. Combine the juice of one lemon, either one crushed anchovy or one tablespoon of capers, one tablespoon of Dijon mustard and one raw grated garlic clove. Whisk until all ingredients are thoroughly combined. Now the next part seems questionable to those who do not like mayo, but this is key to the creamy Caesar dressing. Mix in ½ cup of mayonnaise, while traditional recipes call for making an aioli (mayo), using a neutral flavored mayonnaise reduces the risk of salmonella from raw eggs and makes this recipe more accessible. After all the dressing ingredients are homogenous, add ¼ cup of grated parmesan and one tablespoon of cracked black pepper.
Combine with two heads of romaine that have been roughly chopped, ½ cup of homemade croutons and as much shredded parmesan as desired.
Pasta salad
The most underrated Midwest classic is the pasta salad. While it often gets a bad rap, pasta salad can be delicious when made right.
The dressing for pasta salad follows a standard Italian dressing recipe. Combine all of the following ingredients in a mason jar and shake until well combined. The dressing consists of ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon of Dijon mustard, one teaspoon of Italian blend seasoning, ½ teaspoon of salt and pepper, ¼ teaspoon of garlic and onion powder.
A box of pasta, a diced cucumber and tomato, a thinly sliced ½ a red onion, ½ cup of shaved parmesan, one can of artichoke hearts and one small can of olives are the typical characters found in pasta salad. However, ingredients are up to personal preference. Some additional ingredients can include salami, bell peppers, banana peppers or hard-boiled eggs. Toss all the ingredients with the dressing and let rest in the fridge for an hour before serving.
Greek salad pt. 1
A simple and often overlooked option, a classic Greek salad is a great side dish to brighten any spring meal. Start by shredding two heads of romaine, finally dicing two scallions, one bunch of dill and a cucumber. Combine this mixture with a simple dressing of ½ cup of olive oil, ¼ cup of lemon juice and ½ tsp of salt. Finally crumble ½ block of feta and toss the salad and serve with crunchy pita.
Greek salad pt. 2
Another delicious Greek salad for those who don’t love lettuce, is the tomato cucumber salad. The salad ingredients consist of one halved cup of cherry tomatoes, one thinly sliced cucumber and ½ of a thinly sliced red onion. Mix these with 1/3 a cup of olive oil, two tablespoons of red wine vinegar and ½ teaspoon of salt and pepper. Set in the fridge for at least an hour to chill and pickle the vegetables and mellow the onion. If desired, kalamata olives can also be chopped and added for a saltier bite.
Cobb salad
Iceberg lettuce is often overlooked as it is considered to have the nutritional value of water. However, the crisp and flavor neutral lettuce is an amazing vehicle for toppings and dressing.
The dressing is a classic take on ranch, with some elevated ingredients to make the flavors pop. Combine ⅓ a cup of mayo and ⅓ a cup of buttermilk with two tablespoons of fresh chopped dill and parsley. While using dried parsley and dill is coinvent, the flavors that come from fresh cannot be beat. Finish with 1 teaspoon of garlic and onion powder and ½ teaspoon of salt and pepper.
The salad consists of one head of chopped iceberg lettuce, three quartered medium boiled eggs, ½ cup of quartered cherry tomatoes, ¼ cup of blue cheese, two tablespoons of chives and a diced avocado. If desired, diced chicken breast and bacon can be added to create a more traditional cobb salad.
Simple Salad Selections
This salad can be made great with two important ingredients: a good dressing and a fun lettuce choice. Arugula, spinach, little gem or any other hearty choice make for a great and simple salad. The dressing is meant to complement the choice of lettuce and keep to minimal kitchen time. Mix ¼ cup of lemon juice and two cloves of grated garlic and let sit for half an hour. This is meant to mellow the flavor of raw garlic. Then add ½ cup of olive oil, one tablespoon of whole grain mustard, ¼ teaspoon of both pepper and salt. Mix vigorously and dress the lettuce. The salad is finished here but can be dressed up with a variety of toppings. Optional additions include cheese, parmesan for arugula, goat cheese for spinach or feta for gem lettuce and croutons make this salad a delicious classic.
Salads often have a bad connotation of being a boring meal. However, these recipes show that salads should be a fun way to incorporate more variety into meal times. As always, change this recipes to fit personal preferences so they become weekly staples.