Traditional salads are becoming more creative and flavorful

Move over iceberg lettuce. Local restaurants and food experts are finding ways to give salads some more pizzazz by using different types of lettuce and ingredients.

Barbara Spitzer, News-Sentinel food columnist, said to be creative when making a salad.

"Open your refrigerator and you will find a wealth of ingredients at your fingertips," she said.

Combining fruits and vegetables such as oranges, sliced beets, thin slices of onion or shaved fennel are good in salads as well as berries and pomegranate seeds, she said.

Carol Wallace, owner of Lodi Feed and Fuel, said they are adding a new, chopped salad to their menu. Their salad will include romaine lettuce, avocados, tomatoes, corn, bacon crumbles, green apple, blue cheese crumbles with a ranch and balsamic vinaigrette dressing.

Other than typical salad greens, News-Sentinel Food Columnist, Robyn Grace Jennings, said she likes to use arugula, mache and micro greens. Her favorite combinations, she said, are the greens mixed with sweet fruit along with salty, crunchy nuts and tossed with vinegar, olive oil and salt and pepper. For example, arugula can be paired with dried cherries, toasted almonds and goat cheese. Field greens can be mixed with dried blueberries and toasted, chopped pecans. Dried cranberries and toasted pine nuts can be combined with mache; and red leaf lettuce can be mixed with apples and toasted walnuts.

Another option to a green salad is by just using chopped fresh herbs such as cilantro, basil, Italian parsley, dill and chives, said Jennings. The salad can be tossed with some fruit extra virgin olive oil, balsamic vinegar, salt and pepper and some tangy goat cheese.

For a quick dinner salad, Jennings suggests some romaine lettuce combined with tomatoes, olives, red onion, chunks of salami and provolone tossed with olive oil, red wine vinegar and salt and pepper.

At Woodbridge Crossings, salads are cut fresh, said Veronica Agnew. Greens are mixed with garbanzo and kidney beans, cucumbers, beats and homemade croutons.

Green leaf lettuce, pomegranate, and almond salad
2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra virgin olive oil
2 heads green leaf lettuce, cleaned, trimmed and leaves torn into 2 inch pieces
2 bunches watercress, cleaned, coarse stems discarded and sprigs cut into 1 inch pieces
Seeds from 1 large pomegranate (11/4 cup), bitter white membranes discarded
3/4 cups sliced almonds, toasted
Makes 8 servings
Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
Combine lettuce, watercress, and half of the pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.
Source: Submitted by Barbara Spitzer from the November 2005 issue of Gourmet Magazine.

Bibb lettuce salad with candied walnuts, oranges, and feta
1/4 cup white wine vinegar
1 1/2 teaspoons grated orange peel
1/4 teaspoon dijon mustard salt and pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
1 large head Bibb lettuce, cleaned and leaves torn into bite size pieces
2/3 cup feta or blue cheese, broken into about 1/2 inch pieces
2 oranges, peeled, segments removed
1 cup candied walnuts (found on the aisle with the nuts and salad dressings)
Whisk vinegar, orange peel, mustard, salt and pepper in small bowl to blend. Gradually whisk in walnut and olive oils.
Combine lettuce and cheese in large bowl. Add orange segments and walnuts to salad. Toss with enough dressing to coat.
Makes 4 servings
Source: Submitted by Barbara Spitzer from the December 2002 issue of Bon Appetit.

Reader Feedback

Scrutiny wrote on Feb 21, 2008 3:42 PM:

" Who`s a guy gotta sleep with to get a decent Caesar salad in this town? "

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