When my younger sister and I lived down the street from each other in San Luis Obispo, her and her roommates had figured out a successful way to share all of the food in the house. A feat, that I am not sure I ever managed until living with my husband.
The best part was they all loved big fabulous salads. I would come over for a mid-week brunch of sorts. My favorite days would involve a post-yoga mimosa (it is about balance, right?!) and then containers of chopped or shredded veggies, cooked beans, toasted nuts or seeds, cheese (of course!) and a dressing would come out on to the countertops. Moments later we were each happily munching on salads.
Here are a few of my favorite strategies for my own salad bars at home in the winter months:
- Of course, keep with the season. This time of year, florets such as cauliflower and broccoli are perfect to break and crumble into bite size pieces.
- Shred up roots: carrots, beets (in lots of colors!), parsnips, salad turnips, radishes, and sweet potatoes (our favorite!)
- Thinly slice fennel or onions for extra flavor.
- Pomegranate seeds store nicely as well
- For apples, it is best to slice these just prior to serving. If you want to keep apples from browning spritz them with a bit of lemon-water.
- Avocados are easy enough to find this time of year. Slice them to order just as you would apples.
- Grapefruits and oranges of many colors are easy to peel and cut just before tossing the salad, but they can also be cut in advance easily.
- Nuts: sliced almonds, crumbled walnuts, cashews, pecans, macadamia or even hazelnuts
- Seeds: toasted pumpkin & sunflower, chia, cooked quinoa, sesames, or ground flax
- Beans: Soak & Sprout or Cook- chickpea/garbanzo, lentils, black, red, white, kidney beans and more
- Pair the salad with shreds of dark leafy greens such as kale, collards, or chard OR you can also find easy pre-washed baby greens. Lately, we have been eating a lot of baby kale.
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Here is my quick & easy Vinaigrette that will serve 2-3 people.
1 teaspoon honey
1 teaspoon dijon mustard
1 tablespoon vinegar (balsamic, apple cider vinegar, sherry vinegar, champagne vinegar, etc.)
3-4 tablespoons extra-virgin olive oil
salt and pepper to taste
In a big salad bowl, whisk together the honey, dijon and vinegar. Once evenly combined, slowly drizzle in the olive oil while whisking wildly. The idea is to emulsify the oil in with the base to create an almost creamy consistency.
Season with salt and pepper. Add your own salad ingredients as desired.
Every once in a while I feel a bit more dressing is needed. At that point, I will just splash the salad with the vinegar and then drizzle on a nice glug of olive oil. A bit more salt and pepper may be needed too.
What are your favorite ways to get salad on the dinner table quickly?
Cook seasonally. Eat consciously. Live well,
Chef Lilly