Super Summer Salads

by Michele Cheplic | More from this Blogger

It's not exactly summer in my neck of the woods. Heck, it doesn't even feel like spring. Today's forecast calls for a mix of rain and snow with temperatures barely above freezing. (Don't ask about the windchills.) I don't know if Mother Nature can read but the calendar says it's April 28th.

Regardless of what it might look like out my window, I realize that in other parts of the world the mercury has already hit 100 degrees. And believe me I am not letting this batch of nasty weather stop me from looking ahead to the summer months. I can't wait to turn my oven OFF and stick with lighter menus that don't require a lot of cooking.

During the summer months I try to prepare a hearty salad at least once a week and make that our main entrée. The recipes for two of my favorite summer salads are listed below. The first is my all time favorite--a classic Nicoise salad, which looks a lot more complicated to make than it really is. I love it because you get all the food groups on one plate.

The second salad is one that I order from my favorite restaurant each time I visit. I never tire of eating it. The recipe is actually from the restaurant's chef and combines two ingredients that I would have never considered placing in the same salad---steak and artichokes. They mix beautifully and the salad is superb. What's more, it's a breeze to make.

NICOISE SALAD

Ingredients for the Dressing:

1/2 cup olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

A pinch sugar

Salt and pepper to taste

Directions for Dressing:

Mix lemon juice, vinegar, and Dijon mustard together. Slowly whisk in olive oil. Season with salt, pepper, and sugar

Ingredients for Salad:

4 oz. prepackaged Spring Mix

2 oz cooked and chilled Green Beans

1 Roma tomato quartered

1 cup diced cooked potato

5-6 Nicoise Olives

1 tablespoon Capers

1 hard boiled eggs quartered

1 8oz. portion of Ahi Tuna Seared Rare

Directions:

Toss spring mix with dressing and place the remainder of the ingredients neatly on top.

STEAK AND ARTICHOKE SALAD

Ingredients:

1 grilled Steak, approx. 16oz., sliced thin (this is a great dish to use leftover steak)

4 cups chopped romaine lettuce

2 cups spring mix lettuce

1/2 cup thinly sliced red onion

1 tomato, quartered

1 cup artichoke hearts, quartered

1 cup roasted red pepper, sliced

1/2 cup goat cheese, sliced or crumbled

3/4 cup extra-virgin olive oil

1/2 cup balsamic vinegar

1/2 teaspoon sugar

1/2 teaspoon fresh chopped garlic

1/2 teaspoon Italian Seasoning

Salt and pepper

Directions:

In a bowl whisk together vinegar, sugar and Italian Seasoning. Slowly drizzle in olive oil. Season with salt and pepper to taste.

Divide lettuce between 4 plates or place on one large platter.

Top with sliced steak, artichoke hearts, tomato, onion and red pepper.

Drizzle with dressing. Top with goat cheese.

Related Articles:

Super Simple Salads

Pasta Salads with Punch

Rounding Out Your Mother's Day Feast---Tropical Shrimp Salad

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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