The homemade tortilla chips are perfect for this salad. They are sturdy and provide a very satisfying crunch. You can swap the homemade chips for ones from the store if you’d like, but they won’t hold up as well in the salad.
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Green Bean and Spinach Salad with Basil Vin and Goat Cheese Ricotta
The goat ricotta mixes with the vegetables and greens as you eat, adding a nice tang and a satisfying richness. This recipes serves 2 but could easily be scaled up to serve more. We ate this as a main, with some biscuits to round out the meal, but this would be a great side dish with a steak or a lamb chop.
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Broccoli Salad
This broccoli salad is fresh and not weighed down by a heavy dressing. The bacon, in addition to just being delicious, gives it a heartiness that makes this perfect for lunch. This would also be great as a summertime side, especially because it can be assembled well before you plan on eating it. This salad keeps for several days in the fridge.
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Cherry Spinach Salad with Basil Vin
The cherries in this salad provide a bold and delicious burst of flavor. Like most salads loaded with goodies, everything will sink to the bottom. This is especially true for this salad as the cherries are heavy. Make sure you are getting plenty of the good stuff in each portion when serving.
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Strawberry Arugula Salad with Basil and Feta
Strawberries and basil is such a summery and satisfying combination of flavors. If you can, try and find local strawberries to buy. The ones found in the grocery stores are bred to be able to travel and aren’t as tender or flavorful as what you can find at your local stand. If you do find yourself in front of the strawberry section at your grocery store, look for berries that are red, rather than white, at the top. These will be more likely to have been picked when close to ripe.
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Chickpea Arugula Frisée Salad with Pesto
The pesto dressing in this salad provides a vibrant backdrop for the greens and goodies. It’s also a great way to use up any extra pesto on hand. I used some leftover Arugula-Parsley Pesto that I had, but any one you have will be good here.
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Peach Arugula and Farro Salad
Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
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Roasted Summer Veg and Potato Herb Salad
This herb and vegetable focused potato salad is a great addition to the summer table. I like to combine everything when the potatoes are hot, so that the goat cheese gets a little melty and coats everything. It makes for a slightly messier appearance, but a more balanced bite. I like the tang that the goat cheese adds but you could also use feta or leave the cheese out altogether. The dish will still come together just as well if the ingredients are at room temperature. This salad is delicious cold, making it a great dish to make up ahead of time or to share with friends at a BBQ. Either way, this is a dish best served outside. Enjoy!
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Spring Escarole Salad with Radish and Sprouts
The anise flavor of tarragon, the slightly bitter lettuces, and the crisp radishes make this salad a refreshing meld of winter and spring produce. The tarragon can be toned down if you don’t care for anise but it is balanced really nicely alongside the dill. This salad makes a delicious lunch or light dinner and would be perfect alongside grilled chicken.
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Warm Potato Salad with Arugula and Blue Cheese
This dish is delicious in its simplicity. It comes together quickly and despite its short ingredients list, is bold in flavor. This is a favorite dinner of ours and is easily adapted to whatever greens or soft cheese we have on hand.
Since there are so few ingredients, it’s important that the texture of the roasted potatoes be both crisp and creamy. All of the cut potatoes should be about the same size so that they roast evenly. I like cutting each half into quarters, see the pictures below for reference. Starting the potatoes on a hot baking sheet will help you get that crisp exterior crunch.
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