The Anatomy of a Salad

I'm not a salad pro by any means, but I think I'm on to something with this one. Arugula, chicken, roasted tomatoes, homemade croutons, hardboiled eggs, and creamy tangy goat cheese...I want it all the time. 

This entree salad just has all the right components. The right mix of textures, flavors, and temperatures…so much goodness! I don't usually post salad recipes, because, well… I generally don't think salads need a recipe, but more like… simple instructions or guidance. The anatomy of a salad, if you will. 

The Greens

Lettuce, spinach, kale, spring greens, arugula. Your salad should start off with a big pile of greens. In this salad, I used arugula, because I love the way dressing clings to the sturdy leaves and I can't get enough of the peppery bite. 

The Protein 

Grilled chicken is obviously a salad go-to. For this particular salad, I've used both grilled chicken, and shredded roasted chicken. I also like to add hardboiled egg slices—the egg adds just the right creamy richness to balance out the acid in the dressing.

The Bread

In my opinion, all good entree salads need bread, but I'm a carbaholic. Go the sliced, grilled bread route, or make homemade croutons. To make the croutons, toss chunks of bread in olive oil, salt, pepper, and herbs (like thyme or herbs de provence), and bake in a 400 degree oven golden and crispy. I used a hearty walnut bread in this one. 

The Veg

Ok, so tomatoes aren't a vegetable. But in this salad, they're the veg. Just work with me. I love roasted cherry tomatoes in this, I love the way they smash against the croutons, and they're amazing still slightly warm. Similar to the croutons, I toss cherry tomatoes with olive oil, salt, pepper, and thyme, and roast at 400 until just starting to split and shrivel. 

The Cheese

Two words. Humboldt. Fog. This tangy, creamy, rich goat cheese is to. die. for. But a crumbly bleu, or even big shards of nutty parmesan work. 

The Dressing

Shutterbean's fig balsamic is just the right amount of sweet and tangy. I like to toss the arugula and croutons in the dressing, then pile the rest of the ingredients on top.

The Nut

I like the crunch of a good toasted nut in my salads. I used hazelnuts in this one, since they were so good with Shutterbean's dressing in her original recipe.

Toss it all together, and you're good to go. So, so good to go.

Greens, Eggs, and Ham

I'm certainly no Sam-I-Am when it comes to green lentils, fried eggs, and thick cut, smoky bacon.

This has been the winter of the lentil. I've been making lentil soups, salads, and sides like a mad-woman. I made this curried lentil soup 3 times... In two weeks. I just can’t get enough. I’ve also been making different variations of warm lentils topped with fried or poached eggs. This happens to be the best I’ve made thus far—green lentils with bacon, roasted tomatoes, and olive oil fried eggs. It’s savory, smoky, and salty, and feels like a hearty stew on a cold winter night…but I bet over a bed of arugula, it could just as easily pass for a light lunch on a spring day.

Lentils with Bacon and Roasted Tomatoes, Topped with Olive Oil Fried Eggs
Serves 2 as an entree, 4 as a side/salad

2 tomatoes-roughly chopped

Olive oil, cider vinegar, salt, and pepper
3/4 cup green lentils
6 oz thick-cut bacon, cut into bite-size chunks
1 cloves garlic-minced
1 shallot- finely diced
2 tablespoon olive oil
2-4 large eggs

Preheat oven to 375 degrees. Toss tomatoes with olive oil, balsamic vinegar, salt, and pepper. Roast in oven for about 20 minutes or until tomatoes burst and brown in a few spots. Take out of oven and set aside.
After putting tomatoes in oven, cover lentils with cold water by 2 inches in a saucepan, then simmer uncovered about 20 minutes—drain (reserving 1/2 cup liquid).

While lentils are simmering and tomatoes are roatsting, cook bacon in large skillet until almost crisp. Add shallot and garlic Cook, stirring, until just tender (in this step, you could also add chopped asparagus, if it suits your fancy!). Add to pot with lentils, add tomatoes. Heat over low until liquid just begins to reduce. Salt and Pepper to taste (though it should be fairly salty, with the bacon and tomatoes).

Add olive oil to skillet and heat over moderate heat. Fry eggs to desired doneness, season with salt and pepper. (For excellent olive oil fried eggs, try this recipe).

Top lentils with eggs, devour. Repeat.



Sunday Brunch

I love breakfast and brunch…a lot. I like going out for brunch—the bloody mary bar at the Leary Traveler, the vegan pancake with fresh fruit from Portage Bay the spicy chilaquiles with black beans and eggs from Senor Moose, a cup of black coffee with super thick cream and a California scramble from the Rusty Pelican, an earthy chestnut pancake from Volterra, a veggie-filled hash from Hi-Life—if it’s a delicious brunch in Seattle, I’ve probably had it (or it's on my list...and if I haven’t heard of it or tried it, hook a sister up!). I like going out for brunch so much, that lately I’ve forgotten the one thing I like even more… making brunch at home.

My favorite go-to brunch is always a spin on the following: a thick piece of crusty bread topped with something green, sometimes a bit of breakfast meat, a fried, poached, or even scrambled egg, and sprinkle, slice, or shaving of cheese. No matter what combo you go with, it’s a no-fail winner. Lately I’ve been obsessed with roasted tomatoes, so today’s brunch was a toasted slice of French bread, topped with sweet tomatoes slow roasted in olive oil, balsamic vinegar, and rosemary sea salt, peppery arugula tossed with a simple shallot vinaigrette, crispy baked pancetta, a fried egg, and a few shavings of Polder Gold Koe—a hard, nutty aged cow’s milk cheese I brought back from Amsterdam.

Compared with a restaurant brunch, making it at home costs less, tastes better, and has far fewer calories. What a satisfying way to start a Sunday.