Staff - Good Eatings Seasonal Salads: Fresh and Creative Recipes for Spring, Summer, Winter, and Fall

Pat Dailey

Caesar salad, said to have been originated in the 1920s at the hand of one Caesar Cardini in Tijuana, Mexico, classically is made with a raw or lightly coddled egg. Claims that link raw eggs to salmonella infections have changed the way that some prepare Caesar salads, but many people still enjoy recipes made with raw or undercooked eggs. For those people, we offer the original Caesar salad, but well give equal time to those who opt to play it safe by including a revised recipe for Caesar salad. A little bit of cream stands in for the egg, thickening the dressing just a bit.

Original Caesar Salad

Preparation time: 20 minutes

Yield: 4 servings

1 large head romaine lettuce, rinsed, torn in bite-size pieces

Olive oil

3 cloves garlic, peeled, halved

3 cups French bread cubes

Salt to taste

4 anchovy fillets, drained, minced

1 large egg

Juice of 1 small lemon

1/4 cup olive oil

1/3 cup freshly grated Parmesan cheese

Freshly ground pepper to taste

6 anchovy fillets, for garnish

1. Prepare lettuce. Heat about 1/8 inch olive oil in a 10-inch skillet. When it is hot, add two of the halved garlic cloves. Cook 1 minute. Add bread in a single layer. Cook, tossing occasionally, until cubes are lightly toasted on all sides. Remove garlic if it begins to burn. Transfer toasted croutons to a paper towel and season with salt.

2. Rub remaining garlic clove all over the inside of a large salad bowl. Put minced anchovies, egg and lemon juice in bowl. Beat vigorously until blended. Gradually whisk in 1/4 cup oil.

3. Add lettuce, cheese and pepper and toss to mix. Sprinkle with croutons and arrange anchovies.

New Caesar Salad

Preparation time: 20 minutes

Yield: 4 servings

1/4 cup olive oil

2 large garlic cloves, split

3 cups cubes French bread

1 teaspoon coarsely cracked black pepper

4 anchovies, rinsed, patted dry

1/2 cup olive oil

3 tablespoons fresh lemon juice

2 tablespoons whipping cream

1 1/2 tablespoons balsamic vinegar

1 1/2 teaspoons Dijon mustard

Coarsely cracked black pepper

8 cups romaine lettuce, rinsed, torn in bite-sized pieces

1/4 cup julienned fresh basil, optional

1/3 cup finely shredded Parmesan cheese

1. For the croutons, heat the oil and garlic in a large skillet. When the garlic begins to turn brown, remove and discard it. Add the bread. Cook, stirring, until it is lightly toasted on all sides. Add pepper and remove from heat.

2. For the dressing, combine all the ingredients in a food processor or blender and mix until smooth.

3. For the salad, toss lettuce and basil in a large bowl. Add dressing to taste and toss lightly. Serve with cheese and croutons.

Romaine Salad With Blue Cheese, Bacon And Radishes

Russ Parsons

Prep: 30 minutes

Cook: 10 minutes

Makes: 6 servings

1 tablespoon minced shallots

2 teaspoons red wine vinegar

3/4 cup crumbled blue cheese

1/2 cup mayonnaise

2 to 3 tablespoons whipping cream

1/8 teaspoon salt, optional Freshly ground pepper

6 strips thick sliced bacon

3 hearts romaine

3 to 4 large radishes, thinly sliced

1. Mix the shallots and vinegar in medium bowl; let stand 5 minutes. Add the blue cheese and mayonnaise; stir with a fork, mashing any large clumps of cheese. Stir in just enough cream to make a slightly creamy consistency; the dressing will be very thick. Taste; add salt if needed, depending on saltiness of the cheese. Stir in a generous grinding of black pepper. Cover; refrigerate. Let warm slightly before serving; stir.

2. Cook the bacon in a large skillet over medium-low heat until browned, about 5 minutes. Turn; brown on the other side until crispy, 4 to 5 minutes. Drain on paper towels.

3. Separate romaine leaves into a large bowl. Spoon over about 1/2 cup of the blue cheese dressing. Toss. Add more dressing, 1 tablespoon at a time, as needed to lightly coat the leaves.

4. Arrange the romaine on six chilled salad plates. Crumble the bacon over the top; scatter radishes over all.

Nutrition information per serving: 132 calories, 75% of calories from fat, 11 g fat, 3 g saturated fat, 20 mg cholesterol, 4 g carbohydrates, 5 g protein, 308 mg sodium, 2 g fiber

William Rice

Not so long ago, the salads offered at a picnic or summertime potluck supper were an almost certain trifecta: potato salad, macaroni salad and coleslaw. Theres nothing wrong with that. Nonetheless, the roster of salads that may be on display at a social gathering has expanded dramatically. Why? Credit the impressive increase of vegetables, lettuces and seasonings along with olive oils of many flavors from many nations available in markets for those who want to handcraft their own salads.

Summer Salad With Fresh Citrus Vinaigrette

Preparation time: 45 minutes

Marinating time: 8 hours

Cooking time: 5 minutes

Yield: 6 servings

Tip: Chicken breast strips, jicama and sweet red onions make delicious additions to this salad.

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

2 tablespoons each: fresh lime juice, minced ginger root

1/2 cup extra-virgin olive oil

1 teaspoon each: honey, Dijon mustard

1/2 teaspoon salt

Freshly ground pepper

1 pound fresh asparagus or green beans, trimmed

1 teaspoon salt

1 head red leaf lettuce

1 bulb fennel, very thinly sliced

1 orange, separated into segments

1 cup dates, cut in thin strips

1. Combine citrus juices with minced ginger in a small bowl; refrigerate at least 8 hours. Pour mixture through fine strainer into a small bowl; discard ginger. Whisk in oil, honey, mustard, salt and pepper to taste; set aside.

2. Place asparagus or green beans in a medium pot with 1 teaspoon salt and water to cover; cook over medium heat just until tender, about 5 minutes. Drain; place under cold running water to stop cooking. Refrigerate.

3. Toss lettuce with 1/3 cup of the vinaigrette; divide among 6 plates. Toss asparagus, fennel, orange segments and dates in a large bowl with the remaining 1 cup vinaigrette. Spoon mixture over lettuce with a slotted spoon.

Nutrition information per serving: 300 calories, 52% calories from fat, 19 g fat, 2.5 g saturated fat, 0 mg cholesterol, 620 mg sodium, 35 g carbohydrate, 4.1 g protein, 5 g fiber