The salad code is a great place to start
Today, there’s a ‘rule’ that says savvy salads should contain seven ingredients
When I was growing up, a salad consisted of iceberg lettuce with oil and vinegar served in a wooden bowl that was carefully rinsed and dried — no soap allowed — between uses to preserve its patina.
Today we’re such salad sophisticates that there’s even a salad code — a rule that says savvy salads should contain seven ingredients. Here’s a list to choose from. In her creative Salad for Dinner cookbook, Jeanne Kelley suggests using leftover chicken, aged Gouda and pecans and adding four or more components to make a meal for four.
Salad greens (2 to 3 cups)
Onion (2 to 3 tbsp)
Meat (3 to 4 ounces)
Cheese (½ to 1 ounce)
Fruit (1/2 to 1 cup)
Dried Fruit (1 to 2 tbsp)
Nuts (1 to 3 tbsp)
Croutons (1/2 to 1 cup)
Avocado (1/2)
Hard-cooked egg (1)
SUMMER GREEK-STYLE SALAD
With plump tomatoes, bell pepper, romaine and chickpeas, this not-so-classic Greek salad is packed with summer produce. If you don’t have the time or inclination to soak and cook dried chickpeas, canned are fine. Be sure to use a good-quality olive oil that smells as lively and vibrant as it tastes. (Adapted from The Okanagan Table: The Art of Everyday Cooking, by Rod Butters published by Figure 1.)
1/2 cup cooked chickpeas, soaked overnight (or canned chickpeas, rinsed)
1/2 head romaine lettuce, finely chopped and small centre leaves set aside for garnish
1/2 cup crumbled feta cheese
3/4 cup diced tomato
1 medium bell pepper (any colour), seeded and diced
16 Kalamata olives
8 fresh basil leaves, roughly chopped
1 tbsp fresh oregano leaves
12 chives, cut into 1-inch lengths
Juice of 1 lemon
3 tbsp extra-virgin olive oil
Sea salt and coarsely ground pepper
In a large bowl, combine all the ingredients and toss well to mix. Season with salt and pepper. Transfer to a serving bowl and garnish with the tiny romaine leaves.
Serves 2 to 4
FINGERLING POTATO SALAD WITH FENNEL
You need a waxy potato for potato salad so the spuds don’t crumble when you cut them. My favourites are long, slender fingerlings.
2 shallots, peeled and minced
1 tbsp Champagne or white wine vinegar
3 tbsp extra virgin olive oil
Salt and freshly ground pepper
1 lb. fingerling potatoes
2 tbsp chopped fresh chervil or parsley
½ small fennel bulb, stalks removed
For vinaigrette, in a medium bowl whisk shallots, vinegar and olive oil until blended. Season with salt and pepper and set aside for 20 minutes to marry flavours.
Meanwhile, cook potatoes in simmering salted water to cover until a knife pierces them easily, 12 to 15 minutes. Drain. As soon as they are cool enough to handle, peel potatoes and slice into ¼ inch rounds. Transfer to a large bowl. Drizzle potatoes with half the vinaigrette (about 2 tablespoons), add 1 tablespoon chervil and toss gently to coat. Taste and adjust seasoning. Set aside.
Cut fennel bulb in half to make 2 wedges. Cut away the core. Slice wedges crosswise as thinly as possible. (Use a mandolin if you have one.) Add slices to remaining vinaigrette and add remaining tablespoon chervil. Toss to coat and adjust seasoning.
One hour before serving, combine potatoes and fennel and toss gently. Taste and adjust seasoning.
Serves 4
KITCHEN HACK: SUMMER SALAD CHILL-DOWN
Fill an enamelled cast-iron Dutch oven with ice water and let it chill for five minutes. Empty and dry the pot and fill it with potato salad or another chilled food.
The pot will keep it cold better than a glass or plastic serving bowl.