Here is an easy, crowd-pleasing salad that I guarantee will be a big hit at your next barbecue. I just happened upon this yummy recipe on Instagram, it is almost a full take on one that Gaby, of What’s Gaby Cooking, was showcasing. It not only looks and tastes delicious, it’s a cinch to throw together. Think about this as a stand alone lunch or as a wonderful salad at your next barbecue. It pairs beautifully with almost any grilled meat or fish and certainly would be terrific with cheeseburgers.

There is a whole bunch of celery in this and that is not a mistake! I like celery, but I certainly don’t crave it. I do, however, crave salt and crunch and this salad satisfies both of those in spades. Gaby’s enthusiasm (and if you’ve ever visited her website, you know what I’m talking about) was infectious enough and I decided to just give it a whirl. It also didn’t hurt that I happened to have all of the ingredients on hand.

As written, it is incredibly crunchy and satisfying, however, it has endless possibilities beyond what I have here. So, feel free to add or delete according to your preferences. I’ve added a few suggestions in the notes section below. Just beware, the celery and the feta on their own are inherently salty. So, be careful how much salt you add, both in the dressing and on the ingredients. You can always add salt, but you can’t remove it!

INGREDIENTS
1 head romaine lettuce, sliced
2 persian cucumbers, diced
1 bunch celery, sliced
1 can (15 oz.) chickpeas, rinsed & drained
1/2 cup feta, crumbled or cubed
1-2 ripe avocados, diced

DRESSING
1 cup fresh dill
1 lemon, zested & juiced
2 cloves garlic
1 small shallot
1 Tbs. dijon mustard
2 Tbs. red wine vinegar
1 cup olive oil
kosher salt & fresh ground pepper, to taste

INSTRUCTIONS
First, prep all of the vegetables and place in a large bowl. Then, combine all of the dressing ingredients in a blender or food processor. Blend all until smooth, check the seasonings, and add more salt and pepper as needed. Finally, when ready to serve, drizzle some of the dressing over the vegetables, toss to coat and serve immediately.

NOTES
I tend towards underdressing my salads, so initially, I would not use all of the dressing. Start with a light drizzle, toss to combine and then decide whether that is enough dressing for you. Add more as needed.

Also, the actual salad ingredients and amounts can be modified to your preferences, with no adverse effects. I often don’t add the chickpeas, because I don’t always have them on hand. However, they definitely do add not only a good amount of protein and fiber, but also some additional depth and texture to the overall salad. As always, play with the ingredient amounts to please your palate.

Regarding substitutions, if you don’t like feta, try goat cheese or even blue cheese, my husband’s favorite. He is always “suggesting” that blue cheese would be a great addition, and it is! You can sub in or out different lettuces, but I would definitely stick with the crunchy ones or a combination of crunchy ones. Also, consider adding in some olives, walnuts, toasted pine nuts or peperoncini for a little kick. Maybe some diced red bell pepper or some cherry tomatoes for color. A mixture of fresh herbs would also be yummy; try mint, basil, parsley or a combination to your liking. The one thing that I would not change however, is the dressing, I think it is perfect, delicious, and very refreshing just as written.

I must admit, this salad is rather deceiving, in a good way. Although the ingredients look ordinary enough, the finished product is nothing short of delicious, satisfying and I dare say, addictive. My husband who is no fan of “foo-foo” salads, can’t get enough of this one. I first had a version of this with a group of ladies. There was plenty of chit chat, until lunch came, and then there was silence, for several minutes. Three of the four of us had ordered this salad, and after several minutes, someone finally looked up and commented how incredibly delicious it was. The dressing definitely is what makes it and the ingredients just have a wonderful balance of crunch and sweetness, that pulls it all together nicely. So, here you have my best imitation of it and hopefully you have the same reaction after trying it for yourself.

Ginger Citrus Vinaigrette
1 medium orange, zested, then juiced
1 cup extra virgin olive oil
1/2 cup rice wine vinegar
2 Tbs. honey
1/4 tsp. kosher salt
1/8 tsp. fresh ground pepper
3/4 inch piece fresh ginger, finely minced or grated
1 small garlic clove, finely minced or grated

SALAD INGREDIENTS
crunchy greens, Little Leaf is my favorite
avocado
grilled corn, 1 or 2 ears, cut off the cob
fresh dates, sliced into thin strips
goat cheese
slivered almonds, toasted
sunflower seeds, I prefer roasted & salted
cherry tomatoes, halved

DIRECTIONS
First, let’s make the dressing and it couldn’t be easier. Place all of the ingredients in a blender and whirl it up, until emulsified. Alternatively, you can just use a jar and shake until well combined. That’s it! I do recommend making this ahead of time and letting the flavors blend and mellow nicely. This makes more than you will probably need for the salad, but no worries, it keeps well for several days.

When ready to serve, place the lettuce into a large bowl. Then, add the remaining ingredients to the lettuce, season with salt and pepper and then drizzle the dressing over everything. Be careful, and go light on the dressing at first. There is nothing worse than an overly dressed, soggy salad. You can always add more, but you can’t take it out. Toss well to combine, give it a taste, and if needed, add more dressing, more salt and pepper, enjoy!

NOTES
The lack of specific amounts on the salad ingredients list is intentional. There really is no exact amount that is right or wrong. I usually put in what I think is enough lettuce for the number of people I’m looking to serve. Regarding the other items, I usually just eyeball it, putting in a handful of each. Although I do love almonds, so I put in a bit more of those. Also, if you’re a not a big fan of dates, I still strongly urge you to try them. They are in small pieces and they add a wonderful touch of sweetness to the salad, without overpowering it.

Looking for a wonderful salad/vegetable to kick off spring? Well, you’ve just found it and this is as beautiful as it is tasty. This is a mildly tweaked version of a Cook’s Country recipe and I think it’s a wonderful cross between a salad and a vegetable. The three vegetables are quickly blanched to enhance the green and still maintain their crunch. Add in some sliced radishes, fresh mint and a light, refreshing dressing and you have a match made in heaven! Try pairing this beauty with almost any grilled meat, however my personal preference is grilled lamb chops. Not only do the veggies go well with lamb, but the mint does as well. It really is a wonderfully refreshing combination that is a true crowd pleaser. An added bonus, it can be made well ahead and still maintain its wonderful crunch. Just don’t fully dress it until ready to serve.

INGREDIENTS
Dressing
1 garlic clove, minced
2 Tbs. lemon juice
1/4 cup extra-virgin olive oil
1⁄4 cup plain Greek yogurt
2 tsp. Dijon mustard
1⁄4 tsp. pepper

Veggies
4 oz. sugar snap peas, strings removed
6-9 oz. English peas (about 3⁄4 cup)
4 oz. snow peas, strings removed
1 Tbs. extra virgin olive oil
1 tsp. lemon juice
pinch kosher salt
2 oz. baby arugula (about 2 cups)
5-6 radishes, sliced into thin half moons
1/2 cup fresh mint, roughly chopped

DIRECTIONS
First, in a small bowl, whisk the dressing ingredients until well combined and set aside to allow the flavors to meld. Then, combine the garlic and 2 tablespoons of lemon juice in a separate bowl and set aside. Next, in a medium saucepan, bring 1 quart of water to a boil. Meanwhile, make an ice bath, for the blanched veggies, by filling a large bowl with ice and water, then place a colander in that bowl.

Once the water starts to boil, add 1 tablespoon of salt to the water and add the snap peas and cook just until bright green, but still crisp, no more than a minute. Using a skimmer or a slotted spoon, transfer snap peas to colander set in the ice bath. Swish them around for about a minute, until fully cooled and place on a clean kitchen towel to dry. Next add the English peas to the boiling water and do the same. Transfer to the colander, then to the towel for drying. Repeat this with the snow peas as well, however leave those in only long enough to brighten the color. If they stay in too long, they will not stay crisp. The sugar snap peas should be cut on the bias, into 1/2″ pieces and the snow peas should be sliced thinly and also on the bias. Don’t fuss over cutting them exactly, they will still be delicious even if they’re not perfect.

When all the peas are blanched, cooled, and dry, transfer to a bowl, add a teaspoon of lemon juice, a pinch of salt, the 1 tablespoon of extra virgin olive oil and toss to combine. Finally, when ready to serve, and up to an hour ahead of serving, spread a portion the dressing over the bottom of a large shallow bowl or serving platter. I like my salad lightly dressed, so I don’t use all of the dressing at once. You can always add more, but you can’t take it away! Only you can decide how much to use. Then, add the arugula, radishes and mint to the peas. Toss well to combine and pile the salad on top of the dressing. Serve immediately and make sure to scoop up some of the dressing when you do.

NOTES
If you can’t find fresh English peas, you can definitely substitute 3⁄4 cup of thawed frozen peas and there is no need to blanch those. Definitely don’t use canned, they would be too soft. Also, if your local market happens to carry Pero Family Farms vegetables, you’re in luck. They have each of the three fresh peas in small bags, they’re the perfect size needed for this recipe.

Additionally, you can obviously increase or decrease the amount of each vegetable, depending on your tastes or availability in your area. Although I do strongly recommend a combination, since it just makes it a more interesting salad.

This is a tasty use of your farmer’s market produce. I had a little of this, a little of that, left over from my weekly farmer’s market trip and was trying to figure out how to use them. Then, I decided to put them all together, I added a simple dijon vinaigrette, a few herbs and voilá, an instant, beautiful and healthy side dish!

INGREDIENTS
2 ears of corn, blanched, cut off the cob
a handful of green beans, blanched and cut in 2″ pieces
4 small new potatoes, cooked and quartered
about a half pint of cherry tomatoes, halved
1⁄4 cup lemon juice
1 Tbs. Dijon mustard
1 cup extra-virgin olive oil
kosher salt and fresh ground pepper, to taste
handful of parsley, chopped
handful of basil, chopped

DIRECTIONS
First, combine the first four ingredients in a bowl and set them aside. Next, combine the next four ingredients in a small jar, shake well until completely emulsified. Then, pour a portion over the vegetable mixture and toss well to combine. I tend to have a good amount of dressing left over, because I prefer my salads on the dry side. Although I like it drier, use your best judgement when deciding how much dressing to add. Additionally, if you dress it earlier in the day, you may need to add a little more to moisten things up, just before serving.

Finally, add the chopped herbs, toss well to combine and serve. This tastes equally good whether served cold or at room temperature, therefore  making it a great choice for a picnic or big gathering.

NOTES
I have given you the recipe as I made it, you can adapt it and vary it, depending on your “leftovers”.

All things considered, this is a great dish for a crowd. You can just increase the quantities of vegetables and herbs (dill is a nice addition as well). Also, no worries if you have leftovers because each of these vegetables holds up well and is equally good the next day.

Don’t say it, I understand, you don’t really like kale. Honestly, I get that. I was not a big fan either, I was just trying to be a bit more healthy and give it a fair shake. Additionally, my husband, definitely was not a kale fan. When he recently said “I really liked that kale thing, you should make it again”, I was shocked.

So, this is for all of you that want to click away and say “no thanks”. Please, just give it a try, you too might be surprised. It’s healthy, it’s hearty, it’s delicious and pretty darned easy to pull together. Another big plus, this stands up well for a couple of days and actually tastes better as it “ages” and the flavors have a chance to meld.

INGREDIENTS
1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
2 Tbs. olive oil
kosher salt and fresh ground pepper
1 cup dry Israeli (pearl) couscous, cooked
2 cups, thinly sliced kale leaves
1/3 cup dried cranberries
1/3 cup chopped walnuts, lightly toasted
2 oz. goat cheese, crumbled

VINAIGRETTE
3 Tbs. cider vinegar
3 Tbs. extra virgin olive oil
1 small clove garlic, grated
1 Tbs. maple syrup
2 scant tsp. dijon mustard
salt & pepper to taste

DIRECTIONS
Preheat oven to 425°F
First, place the cubed butternut squash on a rimmed baking sheet, sprinkle with the olive oil, kosher salt, fresh ground pepper and toss to combine. Then, bake for 25-35 minutes, tossing occasionally, until tender and slightly browned. Next, remove the squash from the oven and set aside to cool for a bit.

Meanwhile, combine the vinaigrette ingredients and either whisk to combine in a small bowl or use a covered glass jar and shake to combine well. Preferably, make this a little bit ahead to let the flavors mingle.

Next, place the sliced kale into a bowl, drizzle with a little olive oil (maybe a teaspoon) and a half teaspoon of salt. Then, dig in (with clean hands of course!) and massage the kale for a few minutes. I know this sounds strange, but it actually softens the kale a bit, which gives it a better texture and it does make a big difference.

Now add the, couscous, cranberries, and walnuts to the kale and toss well to combine. Then, when the squash has cooled a bit, add that to the bowl and add most of the vinaigrette (because I prefer a dryer salad, I always hold some out to add later, if needed), toss well to coat the kale. Next, add the crumbled goat cheese and toss lightly to combine, trying not to break up the goat cheese. Finally, don’t forget to give it a taste, check the flavors and add more salt, pepper or dressing as needed.

NOTES
Additionally, you can switch up the grains, as you wish, depending on what you have on hand. I have tried this with quinoa (see below) and with barley, instead of the couscous and honestly, all three are delicious. Since the quinoa has a good amount of protein, it makes a nice vegetarian choice.

One other note, some people actually put the kale in a food processor and pulse it to break down the leaves into smaller pieces. This has a similar result to the massaging and either technique is fine. However, if you do choose the food processor option, be very careful, you can quickly go from small pieces, to mush if you process it too much.

Lastly, a great swap-out to the dried cranberries is dried cherries. This is a delicious alternative, Trader Joe’s has them and they are right next to the cranberries. They do tend to be larger than the cranberries, so I would chop them a little before using. I first tried them when they were out of the cranberries and I was quite surprised how tasty they were.

Heirloom tomatoes should always be the star and simple is always better. You can just slice or quarter them, drizzle with good olive oil, sprinkle with flaky salt, fresh ground pepper, and a sprinkling of juliennéd basil. That’s the basic formula and trust me, everyone would be quite happy at just that. However, a few additions can take it to a whole new level and make a significant difference in both flavor and presentation.

Here are a few of my favorites.

So, you have a collection of gorgeous heirlooms, different colors, different sizes. First, slice and quarter them, mixing the colors and shapes. Then, add fresh mozzarella, burrata, or some crumbled gorgonzola would work well too. Just tear or slice the cheese and sprinkle it over the tomatoes. Next, if you have some pine nuts or walnuts, toast them in a dry skillet (just heat them on low until they’re fragrant) and sprinkle those on as well. Additionally, a drizzle of pesto or some basil oil would be a wonderful option.

Whatever your choices, always be sure to include fresh basil, good olive oil, fresh ground pepper, and a pinch of good flaky salt. Be careful not to overdo the additions; less is more, keep it simple, and let the tomatoes shine.

Just in time for your next barbecue. Although this is not a traditional pesto, it is simple, delicious, and versatile. That’s a great combination, it’s a snap to make and a great reason to always have it on hand. Given it’s versatility, it can help you put a meal together in no time. Think grilled cheese, think pizza, think flavor booster for a good soup or a wonderful pasta salad (shown below). You can definitely freeze this, but I dare say that you won’t need to.

INGREDIENTS
1/2 cup walnuts
1/2 cup fresh basil, 
1/2 cup fresh mint 
1/2 cup freshly grated Parmesan, plus more for garnish 
1 tablespoon red wine vinegar
small garlic clove, grated 
Pinch of crushed red pepper
1/2 cup extra virgin olive oil
kosher salt and fresh ground pepper  

DIRECTIONS
First, lightly toast the walnuts in a dry skillet for a few minutes, until fragrant and let cool slightly. Next, put the walnuts, basil, mint, parmesan, vinegar and crushed red pepper into your food processor. Pulse until the ingredients are combined but still chunky. Then add in the olive oil and pulse briefly to combine. Finally, taste and season as needed, with kosher salt and fresh ground pepper. The parmesan is a bit salty on its own, so be careful with how much salt you add. That’s it, your done!

NOTES
The options for using this are too numerous to list. Although the most obvious one is as a sauce over pasta, don’t stop there. Try it over grilled fish, drizzled over a tomato salad or as a spread on a sandwich or grilled cheese. Store in an airtight container. Also, take note, that this doesn’t make a huge quantity, so double it if you wish. Personally, `I find this a more manageable quantity.

Summer is in full swing and I thought I would share some of my favorite, go to, salads. These are usually done in the morning, so you can enjoy the day. And, I actually prefer making it early because the flavors improve with a few hours of marinating. Whether you serve these as a stand alone lunch or as a side for a barbecue, it matters not…either way, they will be a hit.

Also, feel free to be creative and flexible with the vegetables. A little more of this or less of that, is not going to matter. My only caution is, do not go lightly on the herbs, they make a huge difference in the final dish. Additionally, a final squeeze of lemon or lime juice (whichever is used in the recipe) is always a welcome addition.

Looking for a quick, healthy side dish? This just might do the trick. I love the simplicity of this, the preparation is about as minimal as could be and the tasty reward is significant. Try this as a yummy side with any grilled meat or poultry. However, my favorite is alongside a nice juicy grilled steak.

INGREDIENTS
2-3 sweet potatoes
olive oil
kosher salt
fresh ground black pepper
cayenne pepper, to taste
1-2 Tbs. pure maple syrup

DIRECTIONS
Preheat oven to 425º
First, wash and scrub the potatoes. Next, cut the potatoes in half, lengthwise and then cut each half into three or four lengthwise wedges. Place the wedges on a rimmed baking sheet, sprinkle lightly with the olive oil. Then add the salt, black pepper, cayenne pepper, maple syrup and toss to coat thoroughly.

Place into the preheated oven and roast for about 20-30 minutes, turning once or twice to ensure even browning. Because all ovens are different, check for doneness with a fork, it should be easily inserted. If it feels too firm, leave them in a bit longer. That’s it…serve immediately.

NOTES
Although this is my favorite, feel free to be more adventurous and use different spices or fresh herbs. You could replace the maple syrup with a tablespoon or two of brown sugar. I have tried this with both fresh rosemary and fresh thyme and loved it.

Looks can be deceiving and although this looks tasty, it doesn’t do justice to how tasty it actually is. One of the easiest and best ways to use those end of season tomatoes, it’s healthy as can be and comes together in no time. Use it as a side salad or enjoy it as a stand alone lunch…either way, you’ll be smiling and incredibly satisfied with this simple creation.

INGREDIENTS
1/2 thin baguette
1/4 cup extra virgin olive oil, plus more for drizzling
kosher salt & fresh ground pepper
1 shallot, thinly sliced
3 Tbs. red wine vinegar
1 small garlic clove, finely minced
1-2 lbs. fresh cherry tomatoes, halved
1 english cucumber, quartet and sliced into chunks
2 Tbs. capers
1/4 cup basil, julienned
1/4 cup mint, chopped

Start by slicing the shallot and marinating it in the vinegar for about 10 minutes. Then, remove the shallots, with a slotted spoon and set them aside in a large bowl, reserve the vinegar for the dressing.

Next, preheat your grill to medium and slice the bread in half lengthwise. Grill the bread on both sides, until nicely browned, this should only take 3-4 minutes per side. Immediately after removing from the grill, drizzle the warm bread with a bit of extra virgin olive oil and season lightly with kosher salt and fresh ground pepper. When cool enough to handle, cut them into 1″ chunks.

Add the garlic, capers and olive oil to the reserved vinegar, season with kosher salt and fresh ground pepper, then whisk to combine well. Alternatively, you can use a small mason jar and just shake it until fully combined.

Meanwhile, place the tomatoes and cucumbers in a bowl. Next, add the bread chunks, shallots, basil and mint, then toss to combine. Add part of the dressing, and again, toss well to combine, taste for seasoning and serve. I usually hold back some of the dressing because I prefer a slightly “less dressed” salad. You can always add more if it’s too dry for your taste.

NOTES
You can get creative with this and still have great results. The amounts can certainly be modified, use what you have. You want more tomatoes, do it! You want to use the whole baguette, do it! Add toasted pine nuts, do it! Add more or different herbs, do it! Those are all good options, don’t worry about the taste, the basics here are good and it will be delicious.