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What's for Dinner #218: National Salad Month [OLD]

Seems to me that last year it was a week, not a month, but either way for many of us the growing season is just shifting into high gear....

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  1. I will start this thread by linking roxlet's totally fabulous Green Goddess dressing: http://chowhound.chow.com/topics/9004...
    I had an amazing salad tonight of romaine, radish and asparagus with that dressing and it completely outshone the accompanying steak. Just imagine a riff on salade nicoise, with salmon instead of tuna, and that Green Goddess dressing.... Heaven....

    3 Replies
    1. re: GretchenS

      This afternoon:
      Tortellini with garbanzos, black olives, roasted red peppers dressed with a red wine vinagrette.
      Portobello mushrooms doused with a reduction of balsamic , fresh buffalo mozzarella melted on top, nestled upon some fresh field greens, all when meeting a new great niece

      1. re: GretchenS

        It is very good. Be warned, it gets more fishy-pungent as it ages.

        1. re: ChristinaMason

          Good to know before Mr Picky announces this. I'll make half.

        1. re: rjbh20

          Gorgeous!!! What makes it Moroccan?

          1. re: GretchenS

            A Marinade/baste of Moroccan spices -- nicely fragrant with a definite bite.

            1. re: rjbh20

              "What makes it Moroccan?"

              " nicely fragrant with a definite bite."

              I learn something here everyday. When I visited Morocco, I never had any of their cuisine that had a "definite bite". I like "bite"and really think it would have made an excellent addition to their complex flavor profiles.

              1. re: Fowler

                I've never been to Morocco, so I just winged it. Probably not authentic for the reason you pointed out -- but it was really good and a no brainer, other than to keep an eye on it while it's roasting since the honey & lemon juice in the marinade/baste will burn if you don't pay attention.

                1. re: rjbh20

                  Roxlet's other 1/2; you don't have to go to Morocco to cook like it! Dreaming of souks, making an herb paste with ginger, turmeric, etc. is enough to get you a spot in a rihyaad.... at least for a night!

          2. re: rjbh20

            Wow, it's gorgeous--and I'm sure was very, very tasty!

            1. re: alliegator

              Both the bird and the couscous came out very nicely, particularly for a last minute improv. Would be very well-suited to a dinner party since the hens can be done somewhat in advance & reheated and the couscous takes 5 minutes.

          3. I guess that works for mom since that is her favorite food. We had Goi ngo sen aka lotus root salad. Not the way you would find it at the Vietnamese restaurants. Just lotus roots, shredded carrots, crab, shrimp tossed in nuoc cham.

            3 Replies
            1. re: vttp926

              Welcome to WFD vttp926! Sounds yummy...

              1. re: vttp926

                Sounds delicious vttp...how is the salad dressed?

                1. re: Breadcrumbs

                  Just with nuoc cham comprised of fish sauce, sugar, lime and chili. Very easy and most Vietnamese salads are dressed with the nuoc cham.

              2. I can't wait for my CSA to start up - there will be lots more salads in my future!

                1 Reply
                1. re: LindaWhit

                  right there with you!!! Mine doesn't start until June.

                  Just planted my tomatoes and August seem so far away…

                2. I made Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad
                  from Food 52. The bitter and sweet was very nice. The biggest challenge was broiling the pineapple and getting it brown but not burnt.
                  I am enjoying more salads with fruit.

                  http://food52.com/recipes/21736-maric...

                  1 Reply
                  1. re: mscoffee1

                    I, too, love fruit in salads. Plums and strawberries are a favorite.