Now you may be thinking a salad is a salad...you're way wrong.
First are the choice of greens. As you may or may not know, iceberg lettuce is not a very healthy choice. Not that iceberg is unhealthy, it's just there are better varieties that offer greater nutrients.
I would start with either romaine or even a spring mix. You can buy the pre-washed organic, but that usually cost more money and really isn't necessary.
So for the sake of argument, let's start with romaine. Buy a head, or package of 3 and wash it yourself. When I say wash lettuce, you really only need to rinse if off well. Since you're not using meat or dairy in the salad, you don't really have to worry too much about food poisoning from a product gone bad. Rule of thumb with lettuce, if it's brown, or turning brown, don't use it! Buy fresh.
One thing that will make your salad much better and fresher, avoid using a knife when shredding your lettuce. Instead, break the lettuce in to bite size pieces with your hands...again after a good rinsing under cold water.
Next, place the lettuce pieces into a large bowl and add a dozen or so ice cubes to the top. Slowly run cold water directly over the ice cubes until the lettuce is completely submerged. Let the lettuce stand in the ice water for 10 to 20 minutes. This makes the lettuce appear fresher, taste fresher, and gives it a nice crisp texture.
After the lettuce sits in the ice water for the time period mentioned, make sure any remaining ice cubes are removed, drain the water off the lettuce using a colander, strainer or even a lettuce spinner. Line a large bowl with paper towels and carefully place the lettuce into the lined bowl to absorb any excess water.
Now you're ready for other ingredients.
The rest is really up to you. Since people have various taste in vegetables, you can add what you like. Even as a vegan, I hate mushrooms (I don't eat fungus that grows on sh*t) so I never use mushrooms in any of my recipes, but if you like them, knock yourself out.
Now if you're going to make this salad as the opening for a multi-course meal, then remember it's best to keep it simple.
One salad I serve that always gets rave reviews contains the following:
- Choice of greens or lettuce (about 1 cup per serving)
- Toasted pine nuts or walnuts
- Small pieces of peeled grapefruit or mandarin oranges
- When in season, pomegranate
- Chinese noodles or croutons (if using croutons, make sure they don't contain butter)
- Raspberry walnut or citrus vinaigrette.
If you use raspberry walnut, Ken's Steak House brand is great. If you want to try your hand at citrus vinaigrette, follow the recipe at the end of this post. Either is great because they're light, fragrant (food needs to smell good) and the taste are unique enough to give your salad a flavor to remember.
Now, put all the ingredients into a bowl (except Chinese noodles) and add about 1 to 2 tablespoons of dressing per salad. Mix the ingredients with dressing and put on to salad plates or into salad bowls. If using Chinese noodles, add them on top after salad is plated.
Again, if it's a starter course, keep it simple, yet add complimentary and unusual flavors to make that salad something to about. Color is also important. Remember, as with any dish, appearance is half the battle. If it looks good, then chances are people will think it taste good. That's why I love the Mandarin oranges and pomegranate. They provide robust color and great flavor. You can use both, and remember, don't be afraid to substitute. If pomegranate is not in season, try raspberries or blackberries.
A really nice touch is to put your salad plates or bowls in the freezer for at least 30 minutes prior to serving and pull them out just prior to adding salad to plate. I usually put them in overnight. This helps keep the salad fresh to the last bite.
Now, if you're having salad as your meal, then keep in mind you want all your food groups. Proteins, veggies, grains, and fruits (tomato is a fruit). Nuts, especially almonds, walnuts or peanuts along with various beans like garbanzos or chilled, cooked red beans are great sources of protein.
Veggies? Have at it. What ever you like and is fresh...go for it! Try to use a variation of colors. Red, Yellow, Orange, for example, tomatoes, yellow squash and carrots. Just make sure you chop or grate your veggies so they are easy to pick up with a fork and not awkward to chew. Easy to eat food keeps your guests comfortable.
Grains, use non-butter croutons or Chinese noodles.
Again, combine ingredients, add dressing, toss in large bowl and viola! A beautiful and colorful salad as a meal.
If you're up for broadening your taste, try a non-dairy vegan cheese (available at many health food stores or even Whole Foods. Just remember to not use too much. Non-dairy cheese can have a strange taste for those not use to it. It's better to use too little than too much, and remember, if you don't have a store that carries non-dairy cheese in your area, no worries, leave it out...you're going to be fine without it!
There you go, you're on your way. Check back for more coming very soon! I'll be updating daily. Also, feel free to ask questions, make suggestions or submit your own ideas...they're all welcome!
Citrus Vinaigrette:
• Juice of one large navel orange
• 2 tablespoons lemon juice
• 1 teaspoon brown sugar
• 1 clove garlic, crushed
• 2 tablespoons Balsamic vinegar
• 4 tablespoons light olive or canola oil
• Fresh ground black pepper
• 1/4 teaspoon dry mustard
Place all ingredients in blender and blend at low speed for about 30 seconds. Shake well before applying to salad. Store in refrigerator. Keeps for several days.
