Early summer is definitely here and it is a leafy green time of year. The garden is in, but but there’s almost nothing to eat–except! salad greens. If you’re like me, the summer solstice means long days outside, not in the kitchen. Salads are my kind of meal, because you can eat them every day of the week and never have the same thing twice, plus no cooking involved. The recipes below are heartier ones–ones that only need a green plus a protein to make a full meal. There are many reasons to make your own dressing, it’s quick, less expensive and has the added bonus of avoiding the cheap, highly processed oils that go into most store-bought dressings. As with most things, better ingredients yield a better end result. Use, if you can, high quality olive oil and raw vinegar. And enjoy!
Creamy Herb Dressing
This dressing is wonderful on all kind of salads, including grilled romaine (yes, you can lightly sear Romaine lettuce heads on the grill! They are delicious) or in a coleslaw.
1/2 c. olive oil
2 tablespoons + 1 teaspoon apple cider vinegar
1 teaspoon creamy mustard (like Dijon)
1 tablespoon fresh chopped herbs
1/4 c. yogurt
2 tablespoons mayonnaise (if using store bought) or 1/4 c. homemade mayo
Whisk together in bowl or shake in jar.
Really Good Caesar Salad Dressing
adapted from Sally Fallon’s Nourishing Traditions
Caesar salad dressing is typically used on romaine lettuce because it’s a heartier dressing that compliments the crispness of romaine nicely. However, it is really great on all kinds of greens, including kale. To make a kale caesar, chop 1 bunch of kale into thin ribbons and massage (squeeze with your hands!) lightly in the bowl. Dress and let sit for 15 minutes. The acid in the dressing plus massaging breaks down the kale so it is more tender and easier to digest. Garnish with Parmesan cheese and croutons (or anchovies if you love them like I do!)
1 teaspoon Djion mustard
1 tablespoon apple cider vinegar or white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon finely grated Parmesan cheese
1/2 c. olive oil
1 egg yolk
2 anchovy filets (optional)
Add ingredients to food processor and blend.