Cool! Salad’s for Dinner

Believe it or not, we did not have a vegetable garden on our 400-acre farm. Fresh vegetables were out of the question. That’s why I did not grow up with a history of green salads. Other than iceberg lettuce, the local grocery did not stock much in that department circa 1955. My sister still remembers a “pea salad” that was a regular on Sunday nights. Canned peas! She hated it. As for me, one of my favorites back then was a mixture of chopped iceberg lettuce, sliced banana, and Miracle Whip dressing.

Now, it’s summer; it’s hot; and I’ve turned the page. In the past four weeks, more than half of our main meals were salads, which means limited cooking and a lot of room for creativity.

Tossing a salad

To me, the basic requirements for a main-dish salad are few: it has to include some source of protein, and it has to be filling. You can start with a head of fresh red-leaf lettuce or a package of salad mix, then add quartered hard-boiled eggs, feta cheese, grated cheddar, canned tuna, or whatever you have on hand. You might even plan ahead to have leftover grilled chicken or beef for your salad. Then throw in whatever you picked up at the farmer’s market or what’s ready in your garden: radishes, spinach, pea pods, green beans, peppers, and of course cucumbers, red onion, celery, tomatoes. For extra flavor, chop up some fresh herbs, olives, or pepperoncini, or toss in some drained capers. I always keep chickpeas, pepitas (pumpkin seeds), almonds, and pine nuts in the pantry, and use them liberally. And why not a little fresh fruit for a hint of piquancy? Are the peaches ripe yet?

And you don’t have to be a vegan to enjoy grains, another good source of protein. I especially like the nutty flavor of grains, farro and bulgur in particular. You can cook the grains in about 20 minutes, less if you have an Instant Pot, and let them cool for an hour or so. Blend in chopped fresh vegetables, toss with a little dressing, arrange the mixture on a bed of lettuce, and serve. Here’s one of our favorites: Farro with Watermelon and Peaches.

Another go-to salad in my house is Green Beans with Red Onion and Feta Cheese, and comes together in less than 15 minutes. It works as a main dish or an accompaniment to grilled chicken, fish, or meat.

Composing a salad

If you have extra time for planning and want a more special presentation, composed salads can be easier than they look. You can make a classic Salade Nicoise with homemade French potato salad in vinaigrette, steamed green beans, hard-boiled eggs, quartered tomatoes, tuna, and Nicoise olives, arranged decoratively over greens. Reserve some of the vinaigrette to toss with the greens and drizzle over the top. Or you can cut corners with canned or frozen beans and store-bought potato salad. A loaf of crusty bread and good butter, and you have a meal as delicious as any you might order in a French bistro – or better.

Speaking of salad dressing, I have never figured out why people buy it premade when it is so simple to make – not to mention much less expensive. Good extra-virgin olive oil whisked with red wine vinegar is my go-to choice. My wife is willing to reveal her secret: a spoonful or two of Hellman’s mayonnaise whisked into the vinaigrette, which coats the lettuce leaves nicely.

But this is a topic for another blog: “Undressing Your Salad Dressing.”

Meanwhile, how about you? Are you eating more salads, too? What’s your approach? Does it differ from your youthful experience?