A well-made salad is a beautiful thing. We frequent a local restaurant that blends interesting lettuces with fresh cheese, homemade dressing and a chunk of roasted salmon or shreds of moist chicken. Homemade crispy onions and toasted pumpkin seeds make the dish crave-worthy. Especially on a warm summer evening.
At home, a fridge drawer stocked with a variety of lettuces and crumbled cheeses motivates a weeknight, one-dish wonder salad. Especially when there’s some leftover grilled chicken, fish or steak at the ready. Salads need never be boring; they are infinitely flexible.
Let’s start with the lettuces. I believe every lettuce at the supermarket deserves a turn in the salad bowl. Of course, tearing into a plastic bag saves time, but do try creating your own blend. I enjoy a mix of crunchy iceberg, or romaine, with spicy arugula, tender baby lettuces and soft butter lettuce. Burgundy red radicchio leaves and/or endive spears lend bitter notes that balance bright, soft greens….