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Good salad to precede clam linguine

My boyfriend and I are going to have dinner w/ the boss and I've volunteered to bring a salad. He is making a linguine with clams and I want to bring a salad that would compliment the dish. I was thinking of something along the lines of a spinach salad with some kind of fruit, walnuts, blue cheese and a nice vinaigrette... any ideas?

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  1. I've always preceded my clam linguine with a savory Caesar Salad.

    3 Replies
    1. re: twinwillow

      I couldn't possibly agree more strongly with the Caesar Salad suggestion. That plus bread with the pasta sounds like a perfect meal.

      1. re: ccbweb

        Caesar sounds great - My latest caesar type salad is a celery caesar - with celery root (shredded) and celery leaves - I can't get enough of this!

        1. re: harryharry

          I agree whole heartedly with the Caesar option. Especially if you are bringing the salad to a function where you may not know everybody. It is a very safe bet.

    2. dunno that i would want to segue from bleu cheese to clams?

      perhaps think outside the lettuce box and do a salad of raw zucchini and carrot shreds, finished with an orange vinaigrette.

      1. Spinach salad with toasted nuts sounds nice. I would skip the fruit but would be okay with blue cheese as long as the result was not too creamy of a dressing. Want it to be in contrast to the upcoming creamy pasta.

        1 Reply
        1. re: kitchensalli

          linguine with clam sauce isn't typically creamy...

        2. my two cents: lose the cheese. believe me -that hurts me to say [a real blue cheese lover here], but the thought of blue cheese and clams just doesn't work for me.

          fruit [dried cranberries and some orange slices maybe?], walnuts, vinaigrette - all sound great

            1. re: ChrisOfStumptown

              I was also going to suggest including shaved fennel in the salad, although I would make it an accent among greens (maybe some arugula), rather than the entire salad.

              1. re: ChrisOfStumptown

                Fennel was my immediate idea too. Shaved fennel dressed with good olive oil and lemon juice, salt and pepper.

                1. re: LulusMom

                  I love the simplicity of the dressing!

                  1. re: LulusMom

                    I'd have a sliced orange-red onion-fennel-black olive w oil and lemon after the pasta. Before, why not a simple savory antipasto of roasted red peppers, capers, and anchovies. Maybe alongside some sliced soppressata and more green olves, too.