Salad Days, sharon-style

Homemade version of the "Chic-P"

Summertime, and the livin’ is easy…

Even in the hustle-and-bustle city the pace slows down, people head out of town for the weekends, and there are plenty of sultry nights when no one feels like having a hot or heavy meal. My neighborhood for the summer, Dupont Circle in Washington DC, has among all its shops and cafes, a Sweet Green. If I four-squared my whereabouts, I’d already be mayor.  First, I tried two of their signature salads:

• Sabzi: baby spinach with spicy quinoa, white beans, raw beets, radish, basil, sprouts, dried cranberries; topped with carrot chili vinaigrette.
• “Chic-P”: mesclun & baby spinach with baked falafel, chickpeas, cucumbers, roasted peppers, garlic pita chips; topped with a lemon hummus tahini dressing.

Visit #3, I opted for the custom-salad, where I could select the mix myself: mesclun and arugula mixed with asparagus, roasted red and yellow peppers, sunflower seeds, roasted tofu, and a sprinkle of diced beets. Miso sesame ginger vinaigrette. 

Let the summertime bring out the salad artist in you, too! Here are some ideas — think of them as building blocks — which you can use to create your own magnificent salad expressions.

1. Greens: Iceberg is nice, but I think it’s even better when mixed with darker greens. Try mesclun, a spring mix, dandelions, romaine, or arugula. Radicchio isn’t a green, but it’s often included in many pre-made mixes, and I recommend adding some to complement the greens.
2. Color: I cannot emphasize this enough! Think of your salad as a work of art. On occasion, a simple green salad really will be the best way to complement a meal, especially if the other things you’re serving have very strong flavors. But especially when you’re making entrée salads, try making them as colorful as your personality! Adding red peppers and yellow peppers and orange peppers to leafy greens, and maybe some white florets of cauliflower… who wouldn’t find appealing something so pretty?
3. Fun with Fruit: Another great way to add color to your salad is with fruit. How about some diced apple or, if you happen to be allergic to apples (me), diced green pear? I also have been known on occasions to include orange or grapefruit slices, mandarin oranges, strawberries, and blueberries — always fresh and oh so delicious. Dried fruits also can be a wonderful addition to the mix. I especially like golden raisins as a finishing touch, and sometimes I’ll use dried apricots.
4. Crunch: Right now, I’m into sunflower seeds. A little sprinkle of them really jazzes up a salad. Whole grain croutons, crumbled pita chips, and wasabi peas (spicy!) can introduce interesting flavors to your mix. I like nuts, though I use them sparingly so that I don’t end up with a really fattening salad — walnuts, almonds, and soy nuts are favorites. In the fall, I like a dash of pumpkin seeds. Whatever nuts or seeds I choose, my personal preference is for raw or roasted, unsalted. But I’ve seen candied nuts (walnuts, pecans) in plenty of salads, too; the unexpected sweetness can be a nice brushstroke for special occasions.
5. Protein: Nuts are always a good way to get protein into a salad, but they’re not the only way. Beans — just a tablespoon of white beans, chick peas, or kidney beans –- pack a nice protein punch. And I discovered one time when I was cleaning out the fridge by putting together a salad largely comprised of leftovers that I really love quinoa in a salad; for those of you who aren’t familiar with quinoa yet, it resembles a grain (actually a seed), but it also happens to be a great source of protein. Thanks to Sweet Green, I just learned that I also really like roasted tofu in a salad. For those who like chicken in their salads, I highly recommend you try Gardein, a mock-chicken that will rock your world.

Tip: Keep it seasonal!
If you’re making an effort to buy local foods, the best vegetables and fruit will find their way into your salad bowl at the right time. By keeping your salads seasonal, you’ll have inspiration throughout the year and won’t fall get bored with the same old, same old. Right now, maybe some fresh peach slices in a salad could be the perfect touch. I’m envisioning a bowl of Boston ”butter” lettuce with fresh peaches, baby cucumber slices, sprouts, sunflower seeds, and fresh mint. Just a hint of dressing, maybe with some lemon or lime juice. Yummmmm…

I must conclude this post with an homage to the spinach salad, which always has been one of my favorites. For an animal-friendly version: spinach leaves, sliced mushrooms (white or crimini), tempeh “bacon” or Smart Bacon (both made by Lightlife) cut into small pieces, and heirloom tomatoes. Olive oil and balsamic vinegar (I use white balsamic). Sprinkle some Rice Topping “parmesean” over it and some coarse black pepper to complete the presentation. A classic. A masterpiece.

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