Salad of The Day (SOTD :tm:) — Did You Eat A Salad Today?

@linguafood , what are KOS bits?

Does buratta, tomatoes, and garlic scape pesto count as a salad?

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Okay, tonight was another night with my wife over at the kids (where I’d been all day as GrandpaDayCare) because they have a long weekend the next state over for a cousin’s wedding, and need her to babysit while they pack up.

I don’t have any more greens, but I think this qualifies as a salad. I trimmed off all the mold spots from a hunk of cauliflower, nuked it separately with some Badia Saizon, added some sliced dills small pickles and about 300 grams of thin sliced lamb leg, with a honey mustard (pre-prepped bottled, this time) dressing.

It was pretty good, but it wasn’t great. The fat on the lamb was a bit cloying and would have been better at a higher temperature.

Live-n-Learn.

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KOS = king oyster shrooms :slight_smile: I’d sautéed a biggun for our Taleggio & shrooms toasts.

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Green salad


Nut-free Waldorf

Potato salad

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Salade Niçoise, how do I love thee? Let me count the ways!

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Shrimp salad of mixed greens, mixed tomatoes, avocado, green onion, celery, blue cheese, ranch dressing. Shrimp were seasoned with harissa and seared in cast iron.

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Eggplant salad aka baba ganoush. Very nice, very garlicky.

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#DDSS :joy:

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More caponata. I read somewhere it is considered a salad.

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Even though it’s very hot here, I was in the mood for a fall salad so I made Alexandra’s apple cider vinaigrette and loosely followed her salad idea. (this is spinach, romaine, chèvre, toasted walnuts, purple onion).

Yikes the dressing was sooo tart when made as written. (It reminded me of the time when I tried a diet tip: just dress your salad with lemon juice! :flushed:) I upped the oil from 1/3 to 1/2 cup at her suggestion but it’s still a very tart dressing, with an acid:oil ratio of 3:4. I might whisk another couple of tablespoons of olive oil in to the remaining dressing to get it closer to my preference.

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Arugula and roasted beet salad from Tall Trees in Huntsville, ON.

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This looked more appetizing IRL - the white apple, chicken, cheese, & plate really washed out the picture!

I added some additional EVOO to the Apple Cider Vinaigrette I made yesterday and it was so much better. The salad is romaine & spinach topped with rotisserie chicken breast, feta, purple onion, & pink lady apple slices. It was delicious and will be a go-to in my fall salad lineup now that I know the amount of oil to add.

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Most vinaigrettes have a 3:1 oil to vinegar ratio. This looks wonderful! Apples or pears + cheese + nuts are such a great fall combo.

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Yes I’m still shocked that she published the recipe with more vinegar than oil. I knew it didn’t seem right, but I think she said the honey would make the difference - it didn’t.

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I like mine closer to 2:1, but that’s just my particular taste.

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Right, but def a higher oil than acid content.

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I’m 1:1 oil: vinegar.

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Yeah. I just put the mixing bowl on my scale and start with the oil and then put in half as many grams of that for the vinegar and work from there.

Oh, wow. That’s a lot more accurate than what I do, which is pour everything directly in the bowl. I don’t own a kitchen scale.

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