Quick Take: 2 Really Great Green Salads
I love eating cold crisp salads even in the darkest days of winter, but the freshness of spring makes them absolutely apropos. My mom has always made a big green salad to go along with supper dressed with a puckery splash of olive oil and red wine vinegar. I think that’s why I love both of these salads, my go-tos for the past several months. Both have that familiar sour flavor I love, but are balanced out with rich cheeses to make them crowd-pleasers. I’m not the sort that can eat some greens and call it a meal, though; to round things out I’d add a hard-boiled egg and call it a day. The first combo was introduced to me in a local Italian restaurant and then reinforced at a cute place in Red Hook, Brooklyn; the second salad is courtesy of my friend, Weetabix.
Fennel, Apple, and Parmesan
Toss thinly sliced fennel and tart, green apple with mixed greens. Dress with olive oil, lemon juice, salt and pepper. Shave parmesan cheese over top.
Feta, Apple, and Sunflower Seeds
Toss sweet, chopped apple with crumbled Greek feta, sunflower seeds and mixed greens. Dress with olive oil, red wine vinegar, salt and pepper.
Lauren @ Eater not a runner: LOVE fennel, that sounds delicious.1 year ago
That one’s been my favorite of late because it seems so springy with the fennel and lemon, but then just the right amount of hearty richness from the parm. Heaven!1 year ago
Samantha Angela @ Bikini Birthday: I think I’ll make the second one tonight!1 year ago
s. stockwell: Perfect timing for these two tasty looking salads!1 year ago
Karen: I’ve made a version of the fennel/apple/parm and it is SO good! Tart and crisp, but filling. Love it!1 year ago
Karen, I love that about salad — you can fill yourself up with a giant salad but you never get that I’m-so-stuffed-I-want-to-die feeling from, say, a Big Mac.
1 year ago
Laura: My all-time favorite: pomegranate seeds, blue cheese, and toasted pine nuts. Only downside=waiting until pomegranate season! My standby is dried cranberries and toasted almonds. I like both with balsamic vinegar and olive oil.1 year ago
Alicia Kachmar: Yum! My fave is red leaf lettuce, goat cheese, dried cranberries, walnuts and a dressing made of red wine vinegar, lemon juice, olive oil, soy sauce, garlic, salt and pepper.1 year ago
Meredith from Penelope Loves Lists: Oh, I’m going t make the Feta, Apple and Sunflower seed salad tonight. Thanks for the inspiration!1 year ago
tiina: I love the idea of feta and apples together. Looks so good!1 year ago
Jackie: Sitting at my work computer I just sang out “LOVE IT!”, albeit in my head.
What a fabulous idea to document all the mundane details for a week. I’d love to explore and record the rote of daily living as well as the idiosyncratic things i do. thank you for sharing this idea with us! (for the salad inspiration, also! — speaking of which, do you subscribe to the Tasting Table’s Chefs’ Recipes? i know none of us need more inbox email, but these weekly recipes have impressed me! the beet citrus salad is now a favorite and i’m dying to try the asparagus, radicchio, roasted calamari salad!)1 year ago
Jackie: oops, just realized i sorta commented on the wrong post, or combined two!1 year ago
Sheree: Yummy, these look delicious. I have a girls’ nite dinner this weekend and this would be perfect!1 year ago
Jessica: I love almonds in my salad normally, but the fennel seeds sound very good too! Thanks.1 year ago