The trick for turning salad into a satisfying main course: Get creative, says Executive Chef Jenniger Struik, who designed this recipe.
Start with a base of flavorful mixed greens instead of one type of lettuce. Then, “try grilling or marinating veggies, add something pickled to the mix, or, if you’re using nuts and seeds, lightly toast them,” she says. “It all increases the flavor profile of basic ingredients.”
The final way to make salad greens sing: homemade dressing. “It’s easy to combine a few ingredients to make a vinaigrette or even a creamy version with avocado,” she says. You won’t find anything like this simple, fresh and tangy dressing in a store-bought bottle.
Turmeric Ginger Salmon Salad
Yields: 6 servings
Salad
- 2 lb salmon filet
- 1 Tbsp extra-virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 cups fresh or frozen peas
- 10 cups Revolution Farms Michigan Spring Mix, or your favorite spring mix
- 2 cups carrots, shredded
- 2 cups pickled radish (recipe below)
Pickled Radish
- 1 bunch radishes
- ½ tsp red pepper flakes
- ½ tsp mustard seeds
- ¾ cup apple cider vinegar
- ¾ cup water
- 3 Tbsp honey or maple syrup
- 2 tsp salt
Turmeric Ginger Vinaigrette
- ½ cup apple cider vinegar
- 1 ½ Tbsp dijon mustard
- 1 ½ Tbsp honey
- ½ Tbsp grated ginger
- 1 tsp turmeric
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Prepare the radishes
Cut off the tops and bottoms of the radishes, then slice into thin rounds using a mandoline or sharp chef’s knife. Place the radishes in a canning jar, top with red pepper flakes and mustard seeds, and set aside. To make the brine, combine vinegar, water, honey or maple syrup and salt in a small saucepan. Bring the mixture to a boil, stirring occasionally, then pour into the jar, over the radishes. Let the mixture cool to room temperature while you prepare the salad. (Radishes can be made up to 3 days ahead and refrigerated.)
Prepare the salad
Preheat the oven to 375 degrees. Brush salmon with olive oil and season with salt and pepper. Bake for 10 to 15 minutes, until salmon feels slightly firm to touch but not cooked through. Remove. It will continue to cook as it cools.
While the salmon bakes, bring a small saucepan of water to a boil then submerge fresh peas. Cook for 1 minute until peas begin to float. Move to an ice bath. Next, make the vinaigrette. Combine all ingredients except the oil in a small bowl. Slowly whisk in olive oil.
To assemble the salad, place greens in a large bowl, add blanched peas, carrots, pickled radish (drained of brine), then flake on the roasted salmon. Drizzle on dressing and serve.
Grilled Salad Flatbreads
This recipe is a perfect example; it combines warm and crispy bread, extra-creamy ricotta, bright and fresh greens — exactly the variety of textures that the palate naturally craves.
Yields: 2 flatbreads
- 2 cups Revolution Farms Great Lakes Gourmet Mix, or your favorite salad mix
- 2 Tbsp lemon juice, divided, plus zest from lemon
- 1 Tbsp extra virgin olive oil
- 1 cup ricotta cheese
- ¼ cup heavy whipping cream
- ¼ tsp sea salt, additional to taste
- ¼ tsp black pepper, additional to taste
- 2 flatbreads (naan or Greek pita)
- 10 to 12 cherry tomatoes
Preheat grill to 400 degrees or medium-high heat. While grill is preheating, wash and dry salad mix and toss with 1 Tbsp lemon juice, olive oil and salt and pepper to taste. Set aside. Combine ricotta and whipping cream. Whisk vigorously until light and airy, about 1 to 2 minutes. Add 1 Tbsp lemon juice, sea salt and black pepper. Set aside.
Place tomatoes in a grill-safe pan and place on grill until blistered, about 5 to 7 minutes. Remove and set aside. Grill flatbreads until grill marks develop, about 1 minute on each side. Remove from heat.
Spread warm flatbread with a thick layer of ricotta mixture. Place dressed greens on top and sprinkle on tomatoes.
Taco Lettuce Cups
