Riviera Salad

Strawberry season may be my favorite two weeks of summer. To me, it's the true sign that summer is finally here. In Michigan, we're lucky to have U-pick farms and farmers markets in abundance, so it's easy to get your hands on the berries at their peak.  I make jam and freeze berries, but it's impossible to resist snacking on the little beauties as well.

This year, I happened to be going to a birthday party on the same day that I picked up a flat of perfectly ripe, locally grown strawberries. A Riviera salad was a natural next step.  The salad went over very well at the party. Who can resist fresh fruit and a creamy dressing?

The rundown:

• Flavor/Texture: I love this salad because it's a mix of textures and complimentary fresh and bright flavors. You get a great crunch from the Romaine and walnuts, while the berries and oranges give it a sweet twist. The dressing has some savory notes, which is a nice balance.
• Difficulty: It's a salad, so it's bound to be pretty easy. There aren't many ingredients, so quality really matters. Make sure your fruit is perfectly ripe, the lettuce is fully rinsed and dried, and that you choose a good quality cheese.
• Pros: Quick and easy to put together. The ingredients are things pretty much everyone likes. The colors in this dish are also amazing. It's much more fun to eat food that's visually appealing.
• Cons: The dressing will wilt the Romaine fairly quickly in the summer heat, so dress it just before serving so you don't end up with a soggy salad.
• Misc.: The dressing is quick and easy, but if you must, you can use a store-bought version. Locally, you can get Arnie's, which is the best. Marie Callender's is good as well.
• Repeat Performance: I have made this salad many times in the past and it will continue to be a summer favorite.

Riviera Salad

2 Romaine hearts, torn or sliced into bite-sized pieces

1/2 cup chopped walnuts

1/4 lb Swiss cheese, finely shredded

1 small can of mandarin oranges, rinsed and drained

1 cup sliced strawberries

Dressing:

1/3 cup mayo (don't use Miracle Whip, it will NOT taste good)

2 Tbsp milk

2 Tbsp sugar

1 Tbsp vinegar (you can use any kind, but I prefer something milder, like champagne or sherry vinegar)

1 Tbsp of poppy seeds

1/4 of a small sweet onion

salt to taste

Whisk the mayo, milk, sugar, vinegar and a dash of salt together in a small bowl. Using the finest side of a box grater (or a microplane, if you have one), grate a tiny bit of the onion into the dressing.  Mix well and then taste. Add more onion if necessary. When you're satisfied with the dressing taste, mix in the poppy seeds and stir well. 

Put half of the Romaine into a large bowl.  Layer half of the berries, oranges, walnuts and cheese.  If serving immediately, add dressing the the layers and toss.  If not, store the dressing in a separate container. Repeat the layers with the rest of the ingredients and toss.

Chill until ready to serve.



Dress it up

When the weather starts to warm up each year, I find myself looking forward to the first spring vegetables.  There's nothing like seeing early lettuces, broccoli and other goodies hitting the farmers market. I inevitably start thinking of all the things I'm going to make with them.

I love vegetables, but I usually prefer them raw or very, very lightly steamed. I like the crunch and the taste of raw veggies. As a result, I enjoy a lot of salads.  I eat salad at least once per day, just about every day.  I like to mix it up with different kinds of greens, veggies and dressings to keep things interesting.  About a year ago, I read the ingredients in one of my favorite bottled dressings and was a little baffled. It's a simple vinegar and oil dressing, but I couldn't even pronounce half of the stuff in it.  Feeling disillusioned and annoyed, I decided that I would make my own dressings from there on out.  And I did.  It's quick and easy, and once I learned a base recipe or two, the combinations seemed endless.  Best of all, I control exactly what's in it. No more xanthan gum or calcium disodium for me!

The following is my favorite fool-proof basic vinaigrette recipe.  It's very flavorful and the mustard helps to bind the oil and vinegar into something creamy and wonderful (don't worry - the dressing doesn't taste strongly of mustard). You can jazz it up by adding minced shallots or fresh herbs like parsley, chives or tarragon. I use my small food processor for making the base, rather than the blender. Either one will work. Get a couple of squirt bottles for storage, and you're good to go.

House Vinaigrette, by Thomas Keller
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil (you can use vegetable oil, but don't substitute olive oil here, it's too heavy)

Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds.  With the machine running, slowly drizzle in 1/2 cup of the oil.  Don't be tempted to add all of the oil to the blender, or the vinaigrette will becomg too thick.  It should be very creamy.

Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. The dressing can be refrigerated for up to two weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it (a vigorous shake of the bottle usually works too).

Go get those veggies!