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

[mariacarmen (maria ascarrunz)]

OMG, well, i think i’ve already bored everyone silly with my “Jennifer Aniston” salad (which we all know is not really hers) that I’ve been making for the last year now, once a week, and then eating portions of 4-5 days a week for lunch… https://www.eatingbirdfood.com/jennifer-aniston-salad/

I still haven’t gotten sick of it, but have mixed it up a bit, sometimes using the cukes, sometimes adding tomatoes, sometimes with/without pistachios.

and here are a few of the myriad salads the BF and I make a few times a week…

and what I made myself for lunch today.

BF changes up his dressings quite often, usually evoo-based, with different herbs, vinegars, sometimes dijon, every now and again something more exotic (he makes a really great Georgian walnut dressing), whereas I’ve been going super simple: fresh lemon juice, evoo, s&p. We’ve gotten away from our favorite - Marie’s Blue Cheese - in the last year, or really mostly any mayo/sour cream based dressing, although I’m a sucker for a good Green Goddess.

[LindaWhit]

First CSA pickup this afternoon right outside my workplace included gorgeous local strawberries.

Spinach, CSA arugula, sliced previously roasted chicken, sliced cuke to use it up, sliced radishes, sliced CSA strawberries and crumbled soft goat cheese.

Vinaigrette of olive oil, fresh lime juice, honey, Dijon mustard, lime zest, salt, and freshly ground pepper.

Damn, this was good. The strawberries are amazing.

[MunchkinRedux]

They all look great! Plus- for the Georgian walnut dressing.

[jammy]

A riff on Caesar salad:

1. Fry bacon lardons then put aside, leaving the fat in the pan.
2. Make a cheats Caesar dressing using Kewpie mayo, cheese, garlic, vinegar and anchovies
3. Put romaine wedges in hot pan with the bacon fat and let brown a bit on both sides
4. Plate romaine, drizzle over dressing, top with bacon, parmesan and lots of pepper
   
   

Served beside mushroom risotto that used up some sad but salvageable cremini mushrooms and a large handful of dried and soaked porcini.

[BeefeaterRocks]

Little gem, celery, apple, roasted golden beet, crumbled white stilton with apricots, pistachios and honey mustard dressing.

[mariacarmen (maria ascarrunz)]

Today’s salad is made up of odds and ends I had in the fridge: Chickpeas, Castelvetrano olives, endive, cherry tomatoes, tiny cukes, a bit of marinated soft goat cheese, very lemony vinaigrette (pre-dressing, so it looks a bit dry).

[linguafood (Natascha)]

Arugula with parm / lemon oil / lemon juice / s&p

[Nannybakes]

Rice salad today with very finely minced radish , celery and shallot. Pork tenderloin was cut into small cubes, radish sprouts red cabbage and
pistachios were added, along with tarragon, mint and parsley.
Vinaigrette was an anchovy garlic mustard mix, evoo, basil vinegar.

[PedroPero (PETER)]

Rocket salad, roasted pork loin marinated in Frank’s hot sauce and chimichurri, pickled vegetables and Parm/Regg. Lemon/anchovy dressing.

[ottawaoperadiva]

Today’s salad was a panzanella.

[Rooster]

Romaine, cherry tomatoes, parm cubed, apricot slices, cukes, lemon vin dressing, black pepper.

[mig (you can call me mig)]

We had gringo tacos so I skipped the shitty shells and made mine a taco salad.

• Red sails lettuce from the backyard
• Radish, tomato, sliced raw summer squash
• Lots of chopped cilantro
• Seasoned ground beef
• Green Tabasco, lemon juice, avocado oil
• shredded Monterey Jack

[linguafood (Natascha)]

Summer on a plate, indeed

[LindaWhit]

A leeetle baby Caprese salad to go with my country styke pork ribs and roasted pitatoes.

I used halved Sugar Bomb grape tomatoes, a knob of regular mozzarella defrosted from the freezer and cubed, and slivered Genovese basil from my “deck garden”. Drizzled with olive oil and balsamic after sprinkling wirh s/p.

[BeefeaterRocks]

Little Gem, red cabbage, roasted golden beets, avocado, celery salad with honey mustard dressing and roasted pork tenderloin.

[linguafood (Natascha)]

The salad accompanying our steak frites. Not nearly as mustardy, zesty as usual. In fact, a bit of a disappointment.

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

I’ll be copying this!

[Saregama]

As predicted, my salads of the past few days have been raw veg, mostly unadorned — carrots, beets, tomatoes.

Today I made an asparagus salad for mom before the asparagus I brought with me turned from gorgeous to mush.

Blanched briefly, tossed with brown butter while warm, then cooled and finished finished with lemon juice, pepper, and parmesan.

[Phoenikia]

I remember having an asparagus salad with gari (Japanese pickled ginger for those unfamiliar with the term), which was really nice.

[jammy]

Pan roasted romaine with bacon, caesar dressing and leftover grilled chicken.