Basic Vinaigrettes Simple Salads
Nectarines, halloumi and bacon paired with a fresh basil vinaigrette. Not much is better than a perfect nectarine.
I live for salad season, and I’m not talking about a wimpy side salad smothered in ranch; I love a salad packed with different flavors and textures and colors! Mike was never much of a salad eater, but I’ve changed that about him. My secret? No boring salads!
What you pile atop your greens is going to be a matter of your personal taste, but I like to include something from each taste/ texture group
Sweet (fresh or dried fruits, candied nuts)
Sour/Tangy (Pickled stuff: onions, beets, asparagus, sauerkraut, olives)
Salty (bacon crumbles, nuts, cheese crumbles)
Soft (6 minute egg, soft cheese, potato, whole grains)
Crunchy/Crisp (nuts, blanched veggies, cucumbers, snap peas)
Protein- Make it a meal- Chicken, Steak, Fish, Beans, Tofu
Salad Nicoise-ish
While a classic Nicoise salad is served with tuna I have better access to amazing line caught Alaskan Salmon so thats what I usually end up using. I like to think of this as a play on a Nicoise salad that checks all the boxes when I’m after an entree salad to fill me up and showcase local in season produce. What I love about this recipe (and partially how it came to creation) is that it comes together quickly, but especially so if you’re using leftovers. Salmon, asparagus and potatoes for dinner yesterday, easily transforms into a delicious next day salad, if you think ahead and make a bit extra its almost no work!
This makes enough for two hungry adults.
Ingredients-Dressing
1 Lemon, Juiced (about 1/4 cup)
1 Tbsp Grainy Mustard
1 clove grated garlic
1 Tbsp Anchovy Paste *Optional, but amazing
3/4 c Olive Oil
Salt and Pepper to taste
Ingredients-Salad
1 8 oz Salmon Fillet, cut in two
1/2 lb salad greens
1 Handful Green beans or asparagus spears, cleaned and trimmed. Steamed.
6-8 small/fingerling potatoes, steamed until tender
1/4 c Pickled onions or capers
2 eggs, soft cooked (aka 6 minute eggs)
Equipment
Whisk and Bowl, or Blender
Method
Steam the potatoes or use leftover potatoes. Blanch or steam the green beans or asparagus, just until tender. Cool to room temp.
Assemble the Dressing. Combine everything in the jar of your blender and blend until it emulsifies. If you’re using a whisk and bowl, make a nest out of a towel on the counter, combine everything but the oil in the bottom of the mixing bowl, then stream in the olive oil while continuously whisking, this is really an arm workout and a good place to scale back the amount of dressing you’re making. This recipe makes more than enough for this salad, but it stores well and goes great with everything so I like to make just one mess!
Season the salmon and cook to your taste, allow to cool slightly.
When toppings and dressing are ready, toss salad greens in a large bowl gently with dressing, a couple tablespoons at a time until everything is very lightly coated. You don’t want it pooling at the bottom.
Divide greens and toppings to individual plates, serve with additional dressing if desired.
Other Vinaigrette Ideas:
I occasionally like a creamy dressing, but more often than not I will make a vinaigrette that compliments the items I'm putting in my salad, playing with different types of vinegars or other acidic juices. Citrus juice is great, but a perfectly tart honeycrisp apple cider makes a fantastic dressing that complements apples and roasted fall squash.
No shade if you like a creamy dressing, I've been known to add a bit of full fat yogurt to a vinaigrette to make it creamier. While it's possible to make a great vinaigrette without anchovies, mustard or egg yolk, they're often included because they act as an emulsifier, helping ensure your dressing stays together and doesn't feel greasy. If you've never used anchovy paste I urge you to keep some on hand and add a little bit to dressings and pasta sauces; it's a great little umami booster and lasts forever in the fridge.
