There’s always room for one more at a believer’s table after Sunday services.
There’s always room for one more at a believer’s table after Sunday services. On warm-weather days, when gardens are alive with lettuces, tomatoes and all things fresh, a simple one-dish salad overflowing with the Lord’s provision is perfect fare.
A hearty, nutritious salad can easily feed a few or many, depending on what’s in the mix. Salads are easy to prepare. Clean and chill greens, carrots, radishes and other vegetables. Make dressings ahead of time and refrigerate. Grill or cook meat the evening before, refrigerate and serve cold, sliced or cubed, on salads. Some salads can even be made the night before and refrigerated, such as pasta or pickled salads—just leave out ingredients that break down quickly, such as cheese, meat and fruit.
Asparagus, Egg and Frisée Salad
For a delicious riff on breakfast for dinner, top a bed of frisée greens with sunny-side up eggs. Fry the eggs in a little butter for crispy, flavorful undersides. Lay the eggs over tender asparagus, sweet bell peppers, green onions, smoky bacon and toasted breadcrumbs.
Smoked Salmon and Citrus Salad
Purchased smoked salmon served with cream cheese on a French baguette is the star of this elegant watercress and citrus salad that takes minutes to prepare and serve. Three different types of oranges—navel, Cara Cara and blood—and grapefruit and extra virgin olive oil add zesty, clean notes to the pungent red onion and peppery watercress.
Steak and Potato Salad
If your crowd thinks salads aren’t filling, try this meat and potatoes version. Mound oven-roasted thyme potatoes, thin slices of succulent grilled steak and buttery sautéed mushrooms, hot or cold, over a bed of peppery, slightly bitter arugula. Use a time-saving purchased pomegranate dressing to add a sweet note of contrast. Side with toasted bread and slabs of pungent blue cheese.
Mr. McGregor’s Garden Salad
Peter Rabbit would surely select this fresh-picked bounty of color and good nutrition as his favorite and so will your children. Fill a platter with tender and mild mâche salad greens, French green beans, snow peas, cauliflower, broccoli, multi-color carrots, green onions, button mushrooms and radishes. Firm vegetables are blanched by plunging them into an ice bath to make them fork tender. Serve with the pleasantly tart Lemon-Thyme Vinaigrette on the side so any leftovers can be stored in the refrigerator for another meal. Serve salad with hard-boiled eggs and top with goat or feta cheese, if desired.
Caprese Salad With Salami
Put a new spin on a popular salad from the Italian island of Capri. Here, fancy pasta, cooked al dente, is enrobed in a deliciously memorable balsamic dressing spiked with Dijon mustard and shallots. The pasta is tossed with some of the dressing a few hours ahead and refrigerated for greater flavor and easy last-minute prep. To serve, just carefully stir the pasta and place it on a large platter. Tuck in juicy heirloom and cherry tomatoes, chunked or thickly sliced hard salami, fresh mozzarella slices, basil leaves and cracked pepper. Drizzle with reserved dressing.
Chicken Peach Salad
Peaches in their juiciest prime are the first choice for this family favorite. If peaches aren’t at their peak, they will be tender and flavorful if grilled. Pair them with sweet rosemary-honey chicken breasts and candied pecans. Butter lettuce, radicchio and Belgian endive create a crunchy foundation. Top with purchased mango salad dressing.
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