Nothing tastes better than a salad made by somebody else. Said by someone who adores salad and includes one in every dinner she makes.
Perhaps it is because I make so many salads, that I love a break. I always assign salad duty to my sister-in-law whenever we get together because she makes the most delicious and unique salads featuring fresh herbs and delicate flavors. At this year’s Fourth of July picnic, my friend Maura served the most incredibly simple salad. I couldn’t get enough.
Salads are so versatile. They can be light (think arugula with fresh lemon juice and olive oil) to balance out a heavy short rib dinner, or they can be a hearty main course full of fresh vegetables, grilled proteins, nuts and grains.
Not only are salads healthy, but it is the easiest way to get the kids to eat their veggies and clean out the fridge at the same time. I called these salads “kitchen sink” salads. This is when you chop up and throw whatever is left in your veggie drawer into the bowl. Spinach, romaine, broccoli, carrots, cucumbers, radishes, herbs, and peppers all went into the “kitchen sink” salad with fresh lemon vinaigrette. The kids loved it.
Summertime salads really shine thanks to all the available and colorful fresh produce. Pick up salad fixings for the week at the Farmer’s Market. You will find beautiful radishes, heirloom tomatoes, special lettuces, herbs and much more. Then rotate these four homemade dressings, and you never need to buy preservative-filled store-bought dressings again. I double the recipe so they are always ready. They last for weeks in the fridge.
As for what goes in the salad — really, anything goes. Balsamic pares well with burrata, parm, tomatoes, beets, and arugula, while the lemon vinaigrette brightens up arugula, spinach, broccoli, feta, cucumbers, and avocado. Do not forget to check your cabinets and throw in some toasted chopped walnuts, or sliced almonds, and dried fruit. All will add texture and flavor as well.
Finally, these dressings are not just for salad. The feta dressing was amazing on the herb-roasted pork tenderloin that I served with the salad. The lemon vinaigrette makes an amazing marinade for chicken or fish. I also use it on quinoa or farro and throw in some arugula, grilled chicken and dried cherries for a perfect grain bowl
The dressing for the heir-loom stacked salad is so fresh and is the perfect accompaniment to the all-star heirloom tomatoes that are almost too pretty to eat.
These dressings will be just the right touch to your harvest, whether it’s from the backyard, farmer’s market or grocery store.
