Annoyingly uninteresting salad with a radicchio/romaine hybrid & regular romaine, tomatoes, cuke in a crème fraîche dressing . Not sure how I managed to make the blandest dressing in history, but I did. Or maybe my tastebuds are still stuck in EWR 
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Some Chinese salads to accompany various meals – lotus root and two kinds of black fungus / woodear mushroom salad.
They pack a flavor punch and give lovely textural contrast to the rest of the meal.
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Keep forgetting to post even though it’s been weeks of salads here with the hot weather.
My favorite this week (as in daily creation & consumption) has been a Russian-style Vinegret Salad – beets, carrots, boiled potato, red onion, and scallions, dressed simply with olive oil and vinegar until the balance tastes right.
Fantastic flavor and texture combination – the beets and carrots are sweet, the carrot is crunchy, the potato is soft and absorbs the dressing as a foil, just delicious! I added some fennel yesterday, which added a nice crunch and complexity.
The other repeat of late is my usual zucchini carpaccio / shaved zucchini salad, dressed simply with lemon juice, olive oil, and parmesan. I might add some hazelnuts or pistachios today.
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Oriental Coleslaw which sometimes is named Ramen salad. I added 1.5 C diced cold chicken - purchased a container of just that at the grocery when I picked up the shredded coleslaw mix, since I forgot to get the rotisserie chicken earlier on my Costco run.
The other half of the container of diced chicken will become chicken salad filling for a couple of the Costco croissants that I did remember to get. (Most are frozen for future almond croissant adventure, when I’m willing to turn on the oven.)
Looking at Oriental Salad recipes online there are a TON of differences for the dressing Most have a lot more sugar and oil than our version. Ours is pretty minimal - For 8 oz shredded coleslaw mix, whisk together1 package chicken flavor ramen noodles seasoning packet. 1 1/2 T. granulated sugar, 1/4 C. vegetable oil, 2 1/2 T. white vinegar.
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