Salads
Dress a Salad
For some reason, many people seem terrified of making their own dressing. It’s actually quite easy, as long as you use high-quality ingredients. They do all the work for you!
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Caesar Salad
Did you know Caesar salad was invented by a guy named Caesar in Tijuana, Mexico? In fact, Caesar salad is a staple on many Mexican menus. (And, by the way, if your Caesar dressing has mayo in it—many restaurants buy it already prepared this way—it’s not the real thing.) Here, our best interpretation of the original.
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Celery, Apple, and Cheddar Salad
With the crunch of celery, the snap of vinegar, and the creaminess of Cheddar, this salad is just plain fun to eat.
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Fennel, Apple, and Grapefruit Salad
Thinly sliced fennel on a mandolin makes a great base for a salad; sweet apple and pungent grapefruit round out the flavors.
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Stilton, Apple, and Walnut Salad
A light and zippy salad (I often eat it as an entrée) that balances the fresh taste of apples with the decadence of a complex blue cheese.
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Tomato, Watermelon, and Mozzarella Salad (summer)
A refreshing and surprising mix of ripe summer ingredients that will get people talking.
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Roasted Squash and Spinach Salad (fall)
A semi-warm spinach salad with delicata squash, ricotta salata, and pumpkin seeds. The drizzle of traditional balsamic vinegar at the end gives it a decadent sweetness.
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Make Croutons!
Making your own croutons is so easy and a million times better than any of that pre-made junk with unrecognizable “spice additives” and sodium. Also, guests to tend to like the “surprise detail” of fresh croutons.
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