When the garden churns into production mode, I get a serious salad Jones on a regular basis. There’s something about watering becoming an exercise in dinner recon and going outside to prep for dinner that seems very right to me. This seems like a good time to talk about building great salads, and what to dress them with.
When fresh veggies are abundant, they deserve some extra care, especially lettuces. If you’ve ever been served a salad that really popped for you, it’s a guarantee that the level of prep and presentation went well beyond what usually happens at home, even if things looked really simple. Recreating that at home is not difficult, and well worth the effort.
The first thing that really needs to get done is a gentle but thorough washing of anything and everything you’ve harvested. We don’t use any chemicals on our garden, but regardless, there’s dirt and maybe a critter or two that needs to be found and removed. This is also the time to inspect and remove any wilted or damaged parts. Have a big bowl of icy cold water ready beside your station, and drop stuff into it as you’re done with it. Even freshly picked greens start to lose water and crispness quite quickly when it’s hot out – The cold water will keep them in top form. After everything has had a good soak, change the water and let them have a second cold bath. These steps should be done right before assembly and service of the salad.
As you prep additional goodies for the salad, place them into sealable airtight containers, (preferably glass). A lot of us at home make too much, and mix it all together in one big ol’ bowl – Ask yourself how often you have that green salad again, until it’s gone? The jumbled mix invites things to go bad, and other ingredients to get thrown out – Like when your tomatoes or cukes go first, but they’re mixed with everything else, and… With everything prepped, offered, and stored individually, folks can build their own mix, and leftovers lend themselves readily to new dishes.
Invest in a container or two specifically designed for storage of lettuce and veggies. We have two that both have a drain tile over the bottom, snug fitting kids, and ventilation options. These things genuinely will store lettuce and veggies for longer and better than any other option we’ve tried – It’s actually pretty amazing – Lettuce and cabbage stays crisp and other stuff, from carrots and celery to chiles and green onions, last far longer.
Make dressings fresh, just as you do your salad. Building even relatively complicated dressings take no time at all, and is a delightful exercise. Dressings in big ass plastic squeeze jars isn’t how we should want things to be – That’s done for the benefit of the seller – not for us. Whip up what you need, plus some extra to go to lunch with you tomorrow. Building in smaller, fresher batches yields far superior results, and furthers exploration of what you really like – Maybe even your own signature thing – And that’s very cool indeed.
Fresh herbs rock in salads, within bounds of reason. When they’re fresh, herbs are at the pinnacle of their potency – Keep That in mind, along that with the fact that a whole sage leaf may be enough to season a whole batch of stew, and you get my drift. Use them sparingly – incorporated into dressings may be your best bet for balanced flavors that don’t overwhelm.
A basic lettuce blend is great as a base. If you’re of a mind to add more stuff like cabbage, kale, arugula, frisée, or chicory, keep in mind that not everyone may share the love – Allowing your crew to decide for themselves if they want to add them will often make for happier campers, and again, it gives you greater leftover flexibility.
Emeril Lagasse used to have a shtick on one of his shows, wherein he’d say something to the effect of, ‘I don’t know about where your lettuces come from, but mine don’t come seasoned.’ There’s wisdom there – Good greens certainly have flavor and texture, but a wee sprinkle of salt and a twist of pepper will make those different tastes pop all the more.
Finally, here are three dressings I’m really liking this summer.
Urban Dijon Vinaigrette
1 Cup Extra Virgin Olive Oil
1/3 Cup Aged Sherry Vinegar
1 Tablespoon Dijon Mustard
1 teaspoon Agave Nectar
1 sprig fresh Thyme (or 1 teaspoon dried)
1 clove fresh Garlic
Pinch of Salt
A few twists fresh ground Pepper
Trim, smash, and mince garlic.
Pull leaves from thyme stalk and mince.
Combine all ingredients in a mason jar and cover, then shake vigorously to combine.
Allow to marry for a few minutes, and shake again prior to serving.
Urb’s Herby Vinaigrette
This is a very vibrant dressing – Makes a great marinade for chicken or pork too.
Fresh herbs are best when you have them.
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Avocado Oil
1/2 Cup Cider Vinegar
2 Tablespoons fresh Lemon Juice
1 Tablespoon minced fresh Garlic
2 teaspoons minced fresh Sweet Onion
3 teaspoons Oregano
2 teaspoons Tarragon
2 teaspoons Parsley
2 teaspoons ground Black Pepper
2 teaspoons ground Mustard
1 teaspoon Rosemary
1 teaspoon Lemon Thyme
1/2 teaspoon Salt
2 whole Bay Leaves
Combine all ingredients in a mason jar and cover, then shake vigorously to combine.
Allow to marry for a few minutes, and shake again prior to serving.
Urb’s Teriyaki Joint Dressing
If you’ve ever had teriyaki in the Pacific Northwest, you’ve had a variant of this dressing.
I love the stuff, and I bet you will too. If you go all out and make fresh mayo at home for this, it’s stunningly delicious.
1 Cup Mayonnaise
1/4 Cup Toasted Sesame Oil
1/2 Cup Rice Vinegar
2 Tablespoons Agave Nectar
2 Tablespoons Dark Soy Sauce
1/2 teaspoon Granulated Garlic
Combine all ingredients in a non reactive mixing bowl and whisk vigorously to combine.
Refrigerate for at least 30 minutes prior to serving.
With all that to consider, it aughta be a pretty swell salad season, don’t ya think?
UrbanMonique 