Sometimes You Just Need a Salad

Sometimes you just need a salad. Especially if your summer reemergence from the pandemic has been full of travel, cocktails and vacation-eating. Thank God I do love my veggies–especially in the summer time, when the bounty of my local farmer’s market is full of so much flavor.

This month I’m downshifting on the booze and pizza and delving into some of my favorite salads. A cold, fresh meal feels good in this heat, and is satisfying if well composed. So what makes the difference between a good salad or a great one? The dressing.

Here are a few of my favorites:

1. Lemon Viniagrette

This is my house salad dressing—simple and delicious, especially for fresh summer produce that barely needs any accompaniment. The parsley and garlic can be eliminated, though I recommend their addition if you have on hand.

⅔ cup olive oil

⅓ cup fresh lemon juice

¼ cup chopped flat leaf parsley (can substitute basil)

1 garlic clove, minced

Optional: 1/4 tsp dry mustard

Kosher salt and freshly ground pepper

Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.

2. Ceasar

Did you know Caesar salad was created in Mexico? Though its creator, Ceasar Cardini, was an Italian immigrant, it was invented at his restaurant in Tijuana in the 1920s.

I egg yolk

1 garlic clove

1 tablespoon anchovy paste

1 tablespoon capers

 Zest and juice of 2 lemons

1 cup extra virgin olive oil

In a blender put all ingredients except for olive oil and puree until frothy and well-mixed, about 15 seconds. Add olive oil and puree again, until dressing is emulisfied.

3. Sesame Ginger

This particular dressing works just as well as a marinade, especially on pork or chicken. But I do love it mixed into a slaw or a chopped salad.

2 tablespoons soy sauce

1 1/2 teaspoons toasted sesame oil

1/2 cup vegetable oil

1 teaspoon finely grated peeled ginger

3 tablespoons fresh lemon juice

 2 tablespoons tahini

½ teaspoons brown sugar

1 garlic clove, finely grated

In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

4. Italian Chain Restaurant Copy Cats

Don’t judge my weakness for Maggianos Little Italy. Their salads are delicoious, especially the chopped one with this light dressing. The added sugar is optional, but I would recommend if you are serving anyone who needs convincing on vinaigrettes. I used to add it, but now rarely do—my family doesn’t know the difference. I haven’t been the Olive Garden since high school. The only thing I remember, other than the decidedly NOT al dente spaghetti, was the tasty dressing. Both these recipes are pretty close to the real, chain-restaurant thing.

Maggianos Little Italy

1 cup extra virgin olive oil

1 cup vegetable oil

1/3 cup red wine vinegar

3/4 cup water

1 tbs Dijon mustard

2 cloves garlic, minced

1 tsp dried oregano

2 teaspoons sugar

Kosher salt and freshly ground pepper

Olive Garden

1/2 cup mayonnaise

2 tablespoons olive oil

1/3 cup red wine vinegar

1/3 cup lemon juice

1 tsp garlic powder

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon dried oregano

2 tablespoons grated parmesan cheese

Kosher salt and freshly ground pepper

5. Blue Cheese

There are only two ways I enjoy Blue Cheese dressing: as a dip for chicken wings, or on a wedge salad. There’s nothing wrong with iceburg lettuce, and sometime that perfect cold wedge just hits the spot.

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/4 pound crumbled blue cheese

1/4 cup finely chopped parsley

2 tablespoons finely chopped onion

1 teaspoon minced garlic

Kosher salt and freshly ground pepper, to taste

Combine all ingredients in a large bowl. Chill for 10 minutes, or until ready to serve.

6. Honey Balsamic Viniagrette

Second only to the Lemon Viniagrette in my home. It’s a more robust salad dressing; the sweetness from the honey pairs well with peppery, slightly bitter greens such as arugula, spinach or endive.

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Kosher salt and ground pepper, to taste

Whisk all ingredients together and serve.

7. Ma La Vinaigrette

makes about 2 cups

This recipe is from The Mission Chinese Food Cookbook, written by Danny Bowien and Chris Ying. I highly recommend this cookbook, which has a delicious recipe for chili crisp. In the meantime, I'm a fan of Trader Joe’s has a tasty jarred chili crisp, though it’s not nearly spicy enough for my vinaigrette. Eater has a great list of other options: https://www.eater.com/22308176/best-chili-crisps-lao-gan-ma-momofuku-fly-by-jing-pantry-essential

1/3 cup sugar

3 tablespoons peanut oil (can substitute vegetable oil)

1/2 cup Chinese black vinegar

1/4 cup soy sauce

1/2 cup chili crisp

1/4 cup minced garlic

1 1/2 teaspoons ground Sichuan pepper

1 1/2 teaspoons Mushroom Powder

Combine the sugar and oil in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved and starts to caramelize. Immediately add the black vinegar, soy sauce and 1/4 cup water. Stir to dissolve any hardened bits of sugar. Remove from heat.

Add the remaining ingredients and let the vinaigrette cool to room temperature. Refrigerate until ready to use.