Once Upon A Chef

Big Italian Salad

 

I’ve always believed that a good salad is the mark of a good cook. It makes sense: a well-made salad must have a pleasing combination of textures and a perfect balance of salty, sweet, bitter and sour…that’s cooking school 101. So with that in mind, it’s good to have a few standouts in your repertoire. This one is my family's favorite; it’s perfect with Spaghetti and Meatballs, Lasagna or anything else in that Italian comfort food realm.  It’s a little fancier than your standard “house” salad but, rest assured, it will still put you in the mind of your favorite neighborhood Italian restaurant.

Mesclun Salad with Goat Cheese, Maple-Glazed Pecans & Maple Dijon Vinaigrette

If you’ve had dinner at my house, chances are you’ve had this salad. It's perfect for entertaining -- the glazed pecans and goat cheese dress it up, and the vinaigrette is one of those salty-sweet-tangy flavor combinations that everyone loves.

Arugula Salad with Shaved Parmesan, Lemon & Olive Oil

 

This classic Italian salad is so simple to make that it really requires no measurements: Just a few handfuls of peppery arugula; shaved Parmesan cheese to your liking; a squeeze of fresh lemon juice; and a few swirls of extra virgin olive oil. I've provided loose quantities if you need them, but once you make this salad a few times you'll relish the ease of making it by feel; casually squirting a lemon over fresh greens, circling olive oil around a bowl...somehow it just tastes better that way.

Grated Carrot Salad

 

I first discovered this salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. It's light, crunchy and delightfully tasty...the perfect accompaniment to a sandwich or warm baguette for lunch. I don't know why it's not more popular in the states but, trust me, one bite of these parsley-speckled carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market and home kitchen.