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Mar 23, 2005 06:24 PM

Salad suggestions???

  • l

I'm doing a prime rib dinner for 8 - with au jus, yorkshire pudding, mashed potatoes, and cinnamon glazed carrots. I'd like to do a salad appetizer with some type of fresh bread/bun/cracker, but looking for something new or different. All the servings will be small, but still I want to keep the salad somewhat light and refreshing - and by the way....guests are not big on fruit in salads!! TIA!!!

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  1. How about a slaw of sorts? With carrots, cucumber, jacama, fennel?

    1. An old classic: Claremont Salad


      1. I consider ceasar salads light.

        But, I would serve half an avocado filled with baby shrimp with choice of dressings, maybe with some baby greens.

        1. I think a simple green salad is light, but elegant. You could use some interesting mixed greens tossed with a lemon vinaigrette. I use Barefoot Contessa's lemon vinaigrette recipe. Half some sweet cherry tomatoes and shave large pieces of Parmigiano-Reggiano for the top. I think simple is best, especially when the rest of your meal is a bit more complicated and rich. What time should I be there for dinner? :)

          3 Replies
          1. re: Erin

            What you could also do is grill or broil the lettuce. Very nice.

            1. re: nikki

              Oooh, great idea! I love grilled radicchio drizzled with a little olive oil and sprinkled with parmesan. Delicious, easy and something that many people have never tried.

              1. re: Erin

                Some fantastic ideas...the goat cheese souffle salad sounds terrific, but I'm just afraid it's more than I can handle in the kitchen that night. As much as I'd like to do something different, the simple green salad is the way to go I think, given the rest of the menu....but I'll be looking up Barefoot Contessa's dressing....and on another night I'll certainly be trying the grilled salad....thanks for the suggestions!!!!

          2. I made this salad for a dinner party the other night and it was a hit. The salad and dressing was very light and simple, the goat cheese souffle surprising easy to make. First, it has only a few ingredients; the total time to put it together was about a half hour; and most of it can be made ahead.

            You do the very last part -- egg whites whipped into hard peaks, fold into mixture, then bake souffles for 15 min -- while your guests are enjoying apps. Presentation is stunning, and people thought it was lots more difficult than it was. (I got lots of oohs and aahs, and even some applause.) The only caveat is that it must be eaten right away after taking them out of the oven.