Creating a Salad-Centric Week

There is nothing better than a fresh, colorful salad prepared with homemade ingredients. Most days, we prepare a unique salad as a meal, or part of a meal. To ensure a variety of available ingredients, we make foundational intermediates early in the week that are suitable for salads. Also, the contents of the BSK Pantry are always at hand, so we have many options throughout the week.

Many Ingredient Options all Week

Early in the week we make foundational intermediates and often these are suitable as salad additions. Some examples:

• hard boiled eggs

• garbanzo beans

• white rice

• orzo pasta

• plain cooked chicken

• roasted vegetables

• steamed vegetables

• homemade croutons

• roasted red peppers

We also have the full BSK Pantry available to us. The items found there relevant to salads are:

• fresh greens, cucumbers, purple onion, (Refrigerator - crisper)

• crumbled cheese such as gorgonzola, feta or goat (Refrigerator - dairy)

• dried fruit, nuts (Dry Pantry)

• dijon mustard (Refrigerator - condiments)

Prepping the Salad

Salad additions are selected by the chef, cut to appropriate size and set aside. A simple dressing is made right in the salad serving bowl. We start with salt and pepper, a splash of a vinegar, a squeeze of fresh citrus and some dijon mustard. This is also set aside until the final salad assembly.

Assembly and Serve

When salad is ready to serve, we finish up the salad dressing by whisking the ingredients in the salad bowl and then drizzling olive oil until the dressing emulsifies. The salad additions are added in, followed by fresh greens. Toss thoroughly to ensure the dressing evenly coats everything. Salad is now ready to be served.

We often serve salad as the last course before dessert and the final assembly step is done right before serving. This ensures everything is crisp and fresh. A well dressed salad does not keep very well as leftovers so be sure to eat all of your greens :)