W armer weather means more people are firing up their grills and looking for an easy side dish to serve with their grilled ribeye or barbecued chicken — like a salad.
Of course, salad can be a main dish as well, especially on a hot summer night when all you have to do is toss greens and chopped vegetables in a bowl with a protein and you’ve got dinner ready.
I wanted a hearty salad to pair with a steak for dinner in hopes there would be leftovers so I served a ham, egg and potato salad with fresh chives and peas, and dressed it in a creamy dijon dressing.
For another salad, I was inspired to grill romaine lettuce after seeing a grilled Caesar salad on a restaurant menu.
I grilled pineapple, too, and added chopped cucumbers and mint and garnished it with pickled onions, pistachios and shaved Parmesan cheese.
For a dressing I went with a store-bought Green Goddess, which was an excellent combination. A little olive or avocado oil with some balsamic vinegar would’ve done the trick, too.
I also made was a version of the salad I make almost every night for dinner:
I get out the vegetable peeler and peel a few strips from a golden beet and a large celery root. (I’ve been eating celery root in salads nearly every night since I wrote a column about it earlier this year).
I mix the slices with fresh greens, pickled onions, pickled beets and sometimes shaved carrots.
To make it a little more interesting for this recipe, I rolled cranberry crusted goat cheese into balls and coated them with chopped toasted hazelnuts.
I also added shaved celery root and some torn up pieces of naan bread so the dish would resemble a delicious Middle Eastern salad called Fattoush.
To keep it simple, I dressed it with a bottled balsamic vinaigrette and added a little freshly grated parmesan cheese.
Grilled Romaine & Pineapple Salad
1 head romaine lettuce, cut in half lengthwise
1/2 pound pineapple, cored and cut into 1/2-inch-thick strips
Olive oil cooking spray
2 mini cucumbers, sliced
3 tablespoons pickled onions
2 tablespoons mint leaves, chopped
3 tablespoons store-bought Green Goddess dressing
1/4 cup roasted, shelled pistachios
Heat an outdoor grill to medium high. Lightly coat lettuce and pineapple with olive oil spray, making sure both sides are coated.
Place lettuce and pineapple on the grill. Grill for about 2 minutes or until you see char marks, then turn over and grill the other side until it chars.
Remove from grill and transfer to a platter. Arrange the pineapple around the lettuce, then add cucumbers.
Top with pickled onion and mint leaves. Drizzle with dressing to taste and garnish with pistachios before serving.
Ham, Egg & Potato Salad with Peas
3 pounds red bliss potatoes, chopped
4 eggs, hard-boiled
2 cups diced ham
1/2 cup chives, chopped
2 tablespoons celery seed
1 teaspoon Kosher salt
1 teaspoon black pepper
1 3/4 cups mayonnaise
3 tablespoons grainy Dijon mustard
2 teaspoons apple cider vinegar
1 cup frozen peas, defrosted
2 teaspoons Old Bay Seasoning (or paprika) if desired, for garnish
Add potatoes to a large pot and cover with water. Set over medium-high heat on the stove and bring to a boil.
Whenthe potatoes come to a boil, lower heat to medium and simmer until fork-tender, about 15 to 20 minutes. Drain the potatoes and transfer to the refrigerator to cool for at least 30 minutes.
While potatoes are cooling, peel and chop the eggs. Set aside.
Add mayonnaise to a medium bowl, then add celery seed, salt, pepper, mustard and apple cider vinegar. Whisk together.
When potatoes are cooled, add the mayonnaise dressing, diced ham, peas and chives to the potatoes. Stir to combine well. Sprinkle Old Bay Seasoning or paprika on top before serving.
Beet, Carrot & Celery Root Salad
3/4 cup golden beet strips
3/4 cup celery root strips
3/4 cup carrot strips
1 tablespoon lemon juice
Pinch of Kosher salt
3/4 cup shaved fennel
3 cups fresh mixed greens
1 piece of Naan bread (or pita bread) torn into 1- to 2-inch pieces
1 heirloom tomato, cut into wedges
1/4 cup store-bought Italian, Greek or balsamic vinaigrette dressing
4-ounce package cranberry crusted goat cheese (look for it in the specialty cheese section of the supermarket)
1/4 cup chopped hazelnuts, toasted
1/4 cup shaved Parmesan cheese
Use a vegetable peeler to cut the beet, celery root and carrot into strips. Add the strips to a bowl, then add lemon juice and salt. Toss together and set aside.
Add fennel, mixed greens, Naan, tomato wedges and salad dressing to a large bowl and toss to combine. Transfer to a serving platter and top with the beet, celery root and carrot strips.
For cheese balls: Divide the goat cheese into four pieces and roll each piece into a ball. Roll each ball in the toasted hazelnuts then place on the salad platter.
Top the salad with Parmesan.
May 12, 2021 at 07:00AM
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Granite Kitchen: Toss the green salad and try these new salad combos - The Union Leader
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