Salad idea needed please.....

C

cheri

Active member
Hi

I'm doing an italian chicken dish that includes a white sauce with onions, mushrooms, tomatoes, spinach, artichokes and cheese.

Would love some ideas on a salad that would compliment everything else going on.

Thought I would just do some yummy bread with it. Having some apps too.

Thanks.

 
A simple green salad with baby arugula, musclun, or red lettuce

with good cherry tomatoes and a champagne vinegar and fruity evoo vinaigrette would compliment your dish. Toss in fresh herbs such as Italian parsley and a little fresh basil.

 
Keep it simple! the chicken dish is so rich. a simple salad of greens with lemon, olive oil, S&P

would do the trick.

Or an arugula salad with the same.

 
I love this Orange and Onion Salad to cut the rich sauce and compliment the meal

This is a favorite salad for me- I like to cut rich sauces with the orange. The onion is not overpowering and the herb can be changed to suit the dish but I usually use fresh Rosemary.

ORANGE AND ONION SALAD
(serves 4-6)
4 medium oranges
2 small red onions
1 head of Romaine lettuce
1/2 cup olive oil
1/4 cup orange juice
1 tsp salt
a generous pinch of rosemary - fresh is best, but dry is fine
Peel oranges and cut into sections, removing as much of the white stuff as possible. Peel the onions and slice them very thin. Chop the rosemary. Blend oil, juice and seasonings, and combine with the oranges and onions. When ready to serve, add the greens and toss.

 
REC: Would a massaged kale caesar (no eggs) be too much flavor?

Marilyn turned us onto massaged kale and we've been working through our big bowl of washed kale w/blender caesar dressing. Once the salad is made, it holds well. It crushes down when massaged but you only need (want smileys/wink.gif a small portion. Colleen

Massaged Kale Caesar Salad
Adapted from Annie's Eats (with our changes in parentheses)

For the blender dressing: (Listed in the order we use to mix ingredients. We double and sometimes triple depending on how much kale is in the bunch)

2 tbsp. freshly squeezed lemon juice (because we double, we use a whole lemon but measure out to be sure it isn't way too much)
¼ tsp. Worcestershire sauce (add a bit more to taste)
3-4 cloves garlic, finely minced or pressed (we like way less organic garlic - 1 clove for a double batch is too much for us)
3-4 anchovy fillets (Divide can into 2 portions and use half. Also have been using tube at 6 anchovy length squeezes because tube is less potent but way easy)
(1/2 tsp dijon, or more - very necessary)
(Shake or 2 of Penzy's Black & Red - cayenne and black pepper blend)
2½ tbsp. mayonnaise (up to 1 TBS more for better emulsification and taste - add additional mayo after tasting completed dressing to "finish")
¼ cup olive oil (add a bit more - we use 1/2 canola and 1/2 olive because we keep the blender carafe in the fridge to use over several salads during the week)
Freshly ground black pepper, to taste
1 oz. Parmesan cheese, finely grated (add this to blender and sprinkle more on finished salad w/croutons)
(More Parmesan to sprinkle on top)

For the salad:
1 bunch curly kale, about 8-12 oz.
1 tbsp. olive oil
Croutons
Grated Parmesan cheese, for serving

To make the dressing, combine the olive oil (we add oil at end after blending all other ingredients), lemon juice, Worcestershire, (dijon, Red&Black) and garlic in a small bowl or liquid measuring cup (blender). Blot (never!) any excess oil from the anchovies, then smash repeatedly with the tines of a fork until a paste has formed. Add to the olive oil-lemon juice mixture (in blender). Add in the mayonnaise and (blend) whisk briskly until a smooth emulsion has formed. (Add oil(s) through top of blender while running.) Season to taste with freshly ground black pepper. Stir in the grated Parmesan (or add to blender). Taste and adjust seasonings as necessary.

Rinse and towel dry the kale leaves (we use Marilyn's fridge method for all-week salads). Remove and discard the ribs from the leaves, and tear (we slice thinly) the curly green portions into bite size pieces. Add the kale to a large salad bowl with the 1 tablespoon of olive oil, and toss briefly. Massage the kale leaves for a few minutes until the leaves have become shiny and a deeper green color, about 2-3 minutes. Add croutons to the salad as desired. Drizzle about half of the dressing over the salad and toss lightly to coat. Taste and add additional dressing as necessary, a little bit at a time. Top with additional grated Parmesan and serve.

http://www.annies-eats.com/2013/04/29/massaged-kale-caesar-salad/

 
Agree with simple. We've been using those tiny San Marzano tomatoes..the package

callsl them Heavenly. I cut each into 4-6 pieces, drizzle with balsamic glaze, drizzle with OO, salt, pepper and scrap the whole thing onto of greens. If Haas avocados are ripe, I'll cut those, sprinkle with lemon juice & salt and top off the salad.

Your meal sounds lovely, cheri!

 
This sounds perfectly wonderful. I love oranges and red onion. The oranges have been great this

winter and so sweet.

 
Thanks.....

Thanks everyone for your ideas. I think I'm going with the orange and onion salad. Thanks Cathy Z!

 
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