This is not a book about side salads. These are front, center, entrée salads!
However, I understand that occasionally you need one. Fair enough! I can be reasonable. Something crisp and green jazzes up a hearty entrée like nothing else (except skipping straight to dessert).
The most important ingredient for creating a simple and refreshing side salad is any ultra-fresh produce available. For me, that’s from the farmers’ market when possible, and in Queens, NY, that’s only June through November. Be it spring arugula picked that morning or Brussels sprouts and right-off-the-tree apples in September, really fresh produce transforms into a salad with only a shake of olive oil, a splash of lemon or vinegar, a twist of black pepper, and a pinch of good-quality salt (Himalayan pink and Maldon are favorites).
With slightly older produce that could use some help in the flavor department, I drizzle on any of the richly flavored dressings from the dressings chapter. Perhaps I’ll toss in a handful of glazed nuts or seeds too.
I use the following salad “equation” for a speedy side salad that serves 2. If necessary, measure out the ingredients the first time you make it, and after that just eyeball it. Then toss everything together in a bowl and serve immediately!