This has been the year of the salad for me. While green salads have been my go-to lunch for almost two years, I’ve shied away from them for dinner because, well, I just had one for lunch.
But this summer, I got creative and expanded my salad “base”—anything from raw brussels sprouts, kale, cabbage, yellow or green squash, beets, daikon works.
It’s all in the preparation that makes virtually any raw vegetable tasty:
- Pickled onions, carrot, daikon.
- Spiralized squash
- Massage avocado or extra virgin olive oil onto kale softens it.
- Brussel sprouts, hand cut thin or use a food processor
- Beets can be spiralized or thinly cut
I do lightly steam asparagus, chill it quickly and use it in salads.
Dicing root vegetables and roasting them brings out their sweetness and is nice in salads
For my lunch salads, I use roasted or sautéed chicken most often. But I mix it up with proteins like tuna and shrimp. I make enough for a week so I don’t have to cook every day. I also make a cruet or two of salad dressing and change them up every week.
This salad was inspired by this free range, nitrate free Summer Sausage I found at Adam’s in Kingston. It was smoky and delicious! Strauss doesn’t sell their products in NYC, but they do sell online, and I just ordered some free range meat and this sausage from them.
Beef Summer Sausage, Feta and Olive Salad
Assorted greens—romaine, arugula, baby spinach or whatever you like
Oil cured olives
Red Wine Vinaigrette
¾ cup parts avocado oil
¼ cup part red wine vinegar
1 heaping teaspoon Dijon mustard
1 large clove garlic, minced
Salt and pepper
Combine ingredients; either in a blender or food processor or shake in a jar or whisk.