116 3rd St SE
Cedar Rapids, Iowa 52401
Back to Basics: The taste of summer
Garden fresh vegetables, homemade salad dressings elevate the simple salad
One of the joys of living in Iowa is the wonderful assortment of vegetables that are easy to grow or are readily available in the spring and summer. In my family, we grow our own vegetable garden, which has become a valuable family activity of prepping, planting, maintaining, and enjoying the fruits of our labor together.
Homegrown or locally grown vegetables from farmers markets and local grocery stores are unbeatable in their freshness and fullness of flavor. And, as the weather keeps warming up, having lighter and healthier meals is all the more motivation to get creative and explore ways to capitalize on the ingredients growing in our own backyards.
The humble salad may seem simple in its creation, but affords an abundance in creativity and variations. By using the variety of vegetables in season and creating salad dressings from scratch, you can turn a rather normal food into an outstanding experience that can shine as a meal all on its own.
Creativity means experimenting with not only the types of vegetables you use and combine, but also their shape (how you cut them) because that also impacts the final salad flavor.
Creativity also means not being afraid to incorporate interesting additions beyond vegetables. And while you already may be heading down that path by adding unique ingredients like dried fruits or nuts, it is easy to get stuck in a rut and continue creating the same combinations routinely.
Dressings from scratch
Good dressing is the key to any delicious salad; but it is hard to find a great-tasting and not chemically processed dressing in stores. In terms of flavor and natural food experience, homemade dressing is the way to go. If you are not ready to commit to some extra time in the kitchen, then the good news is that it is easier and faster to make than you may think; and, most likely, you have most, if not all, ingredients at home already.
You don’t have to have any special tools to make homemade dressing. Some dressings can be made by simply adding all the ingredients directly onto the salad and stirring all together. Other dressings can be made in a mixing bowl by stirring all the ingredients together. Others can be done in a small (or regular) kitchen food processor or with an immersion blender by simply processing all the ingredients together. With a kitchen food processor, you don’t even need to finely chop your garlic, onion, or other vegetables — they can be added after just a rough chop.
Vinaigrette is one of the most popular dressings and most often consists of 2 to 3 parts oil (usually olive oil) and 1 part balsamic vinegar (or another vinegar), plus salt and pepper. To spice it up, you can add some extra ingredients, such as peeled and grated garlic, Dijon mustard, or even Parmesan. Prepare your vinaigrette in a mixing bowl by stirring it with a whisk, or in a salad dressing shaker, or simply add all ingredients directly onto the vegetables and thoroughly stir together. A vinaigrette made this way is full of flavor and tastes decadent. It goes great with any salad where you want the vegetables to be the hero.
Another dressing that is a go-to in the United States is a creamy ranch dressing. With this dressing, it is best to add all ingredients and thoroughly process until fully combined and smooth using a small kitchen food processor.
The list of ingredients here is longer than in the vinaigrette, but none are hard to get. Key ingredients for an authentic ranch dressing are mayonnaise and a combination of dill, parsley, garlic and onion. I like to use fresh garlic and onion instead of powdered versions to avoid processed ingredients but feel free to substitute them with dry versions if you wish — these work well too.
Mayonnaise can be partially or totally substituted with sour cream or even plain yogurt, but I recommend using mayonnaise at least partially because it is essential to the distinct flavor profile of ranch. I also like to add a little bit of Dijon mustard to provide an additional flavor undertone — don’t worry, it won’t taste too mustardy.
The last important ingredient is lemon juice, which provides fresh and nicely acidic elements. This dressing will be more filling than a vinaigrette, but it is very versatile.
The final dressing is a simplified version of Caesar dressing. It’s simplified in that the recipe substitutes raw egg yolk and extra oil with mayonnaise, which I believe, is a more approachable method for most readers. The absolutely key ingredient of Caesar dressing may be a surprise to some -- anchovy fillets. Anchovies are what provide Caesar dressing its flavor and are always present in an authentic Caesar dressing, or are substituted with artificial anchovy flavoring. I understand that not everyone is necessarily a fish eater, but this is a must ingredient for this dressing since it is THE reason for the renowned flavor of Caesar dressing.
Other important ingredients in this dressing are olive oil, Parmesan, garlic, and mustard. Lemon also is also present to provide a great balance of flavor. Add all ingredients into a small kitchen food processor and process until smooth and fully combined.
Dressing creation is open to endless possibilities that allow you the chance to elevate a basic salad to another level. It also will make it hard to go back to store-bought versions.
Two Refreshing Salads
Summer Salad is a combination of vegetables and Parmesan shavings that can be made with a vinaigrette made by stirring all ingredients together with the salad, or serve with ranch dressing. Keep in mind that there is no need to stick to the ingredient list completely -- feel free to adjust the recipe to suit your taste, available ingredients and cravings.
Caesar salad’s main ingredients are romaine lettuce along with Parmesan, croutons and Caesar dressing. I also like to add freshly cut tomatoes and sauteed bacon for an extra boost. Even with a traditional recipe, feel free to be flexible. You can substitute any part of this salad with a different ingredient. For example, when I have a different kind of lettuce ready in my garden, I do not bother to buy romaine.
Both salads are made by combining the ingredients into a large mixing bowl. I recommend using the largest mixing bowl you have, preferably much larger than the quantity of the ingredients. Salad ingredients must be mixed very well together to make sure all ingredients are blended and coated sufficiently, and a smaller bowl makes achieving a great mix much more difficult. With a large bowl, you will work faster, more accurately, and make less mess in your kitchen.
All my salad recipes follow the more European method of placing the dressing directly on the salad to be thoroughly stirred together during salad preparation — no dressing is served on the side. Serving dressing in a side bowl can limit how much dressing you use, but does not afford the same opportunity to have an evenly mixed salad to dressing ratio, leaving you with some bites of salad with too much dressing and some with none. So next time you are making a salad for you, your family, or your friends, do as the Europeans do, and coat the salad before serving.
Enjoy your meal!
Recipes
Ranch Dressing
Makes about 2 Cups (8 servings)
Active Time: 10 min./Total Time: 10 min.
Ingredients:
1 cup of mayonnaise
1/2 cup milk (preferably whole milk)
1 tablespoon Extra-Virgin Olive Oil
Juice from half a lemon
1/4 medium onion, peeled and roughly chopped *
1/4 cup of fresh chives, roughly chopped (or 1 tablespoon dried chives)
1 tablespoon dried dill (or 2 tablespoons fresh dill, chopped)
1 tablespoon dried parsley (or 2 tablespoons fresh parsley, chopped)
1 clove of garlic, peeled
1 teaspoon Dijon mustard
1/4 teaspoon ground pepper, ideally freshly ground
1/4 teaspoon salt
*If you have a hard time with the taste of raw onion, reduce to half.
Directions
Place all ingredients into a small food processor and process on high speed until smooth (about 2 to 3 minutes).
Taste and add salt and/or pepper if needed.
Source: Tom Slepicka
Vinaigrette
About 1 Cup (8 servings)
Active Time: 5 min./Total Time: 5 min.
This is the most elementary dressing to make. I like its full flavor and that it nicely complements all vegetables. This is the best dressing to have if you want your vegetables (and optional protein) to be a hero. The basic combination consists of just 2 to 3 parts of oil and 1 part of balsamic vinegar (or another type of vinegar) and salt and pepper. Optionally, you can spice it up with extra ingredients such as Dijon mustard, garlic, or grated Parmesan.
Tip: Do you want to make the preparation of this dressing even easier? Place all ingredients directly into the bowl with the vegetables for your salad, and fold together.
Ingredients
3/4 cup Extra-Virgin Olive Oil, adjust if needed
1/4 cup of balsamic vinegar, adjust if needed
Pinch of salt
Pinch of ground pepper, ideally freshly ground
Optional Ingredients
1/4 cup Parmesan, grated
1 clove of garlic, peeled and grated
1 tablespoon Dijon mustard
Directions
Place all ingredients into a medium mixing bowl and thoroughly stir with a whisk until nicely combined (about 30 seconds).
Taste and add salt and/or pepper if needed.
Tip: Leftover dressing can be stored in the refrigerator for a week.
Source: Tom Slepicka
Recipes
Summer Salad
Makes 4 servings
Active Time: 15 min./Total Time: 15 min.
I love this simple summer salad. The great thing about this salad is that you can create the balsamic dressing by putting all dressing ingredients directly into the salad bowl with your vegetables and fold together (no separate bowl for dressing is needed). The final dressing is delicious, and at the same time, it makes vegetables your hero! Make this salad extra filling by adding croutons and protein, and you get a meal that will make everyone feel delighted.
Salad Ingredients
1/4 pound loose-leaf lettuce mixture *
1 pound tomatoes, diced (or baby tomatoes cut in half)
1 cup corn, fresh (or defrost frozen)
1 cup Parmesan shavings (ideally freshly shaved or 1/2 cup grated)
1/2 medium onion, peeled and sliced (or 1/2 cup chives, chopped)
* I prefer the combination of baby spinach, kale and iceberg lettuce, but you can’t go wrong with any other kind. Thoroughly clean and rip/chop or buy a ready-to-go bag of your favorite lettuce.
Balsamic Dressing (Made on Salad)
4 tablespoons Extra-Virgin Olive Oil, adjust if needed
5 teaspoons balsamic vinegar, adjust if needed
1 clove garlic, peeled and grated
1/2 teaspoon salt
1/2 teaspoon ground pepper, ideally freshly ground
* Or substitute with your favorite dressing.
Optional additions
Croutons
Sauteed chicken pieces, salmon, or shrimp
Final touch:
2 tablespoons grated Parmesan or 4 tablespoons Parmesan shavings (ideally freshly shaved)
Salt and pepper, ideally freshly ground
Directions
Place all ingredients into a large mixing bowl and thoroughly but gently stir together with a spatula.
Taste and add Extra-virgin olive oil, balsamic vinegar, salt, and pepper if needed.
Place in a salad bowl or individual plates and sprinkle with grated Parmesan and freshly ground salt and pepper.
Source: Tom Slepicka
Recipes
Caesar Dressing (Easy Version)
Makes: About 2 cups (8 servings)
Active Time: 10 min./Total Time: 10 min.
Do you like Caesar salad? Then you need this great and simple recipe, which will let you finally replace that store-bought dressing. And after you make this dressing, there is only one easy step to making a delicious Caesar salad.
Ingredients:
1 cup of mayonnaise
2 tablespoons of Extra-Virgin Olive Oil
2 tablespoons Dijon mustard
1/2 cup of grated Parmesan
1 clove of garlic, peeled, whole
12 anchovy fillets, whole without excessive liquid
2 tablespoons milk
Juice from 1 lemon
Pinch of ground pepper, ideally freshly ground
Pinch of salt
Directions
Place all ingredients into a small food processor and process on high speed until smooth (about 2 to 3 minutes).
Taste and add salt and/or pepper if needed.
Source: Tom Slepicka
Caesar salad
Makes 4 servings
Active Time: 15 min./Total Time: 15 min.
A well-prepared Caesar salad is one of those meals that keeps getting better each time you eat it. Add chicken, salmon, or shrimp, and you get a filling meal.
Ingredients
1 cup of Caesar dressing
2 romaine lettuce hearts, ripped/chopped into larger pieces*
4 servings of croutons
Optional: 1 pound of tomatoes, diced (or baby tomatoes cut in half)
Optional: 1/2 pound bacon, diced or cut into a thin noodle-like shape and sauteed
* Thoroughly clean and rip/chop, or buy a ready-to-go bag.
Optional protein:
Sauteed chicken pieces, salmon, or shrimp
2 tablespoons grated Parmesan or 4 tablespoons Parmesan shavings (ideally freshly shaved)
Salt and pepper, ideally freshly ground
Note: We are preparing this salad the European way when the dressing is part of the salad and not just served on the side.
Place all ingredients into a large mixing bowl and thoroughly but gently stir together with a spatula.
Taste and add salt and pepper if needed.
Place in a salad bowl, a large platter, or on individual plates, and sprinkle with grated Parmesan and freshly ground salt and pepper. Optionally, serve with a few cheese croutons or one piece of herb baguette.
Source: Tom Slepicka
Good to know
Homemade dressing can be refrigerated in a closed container for up to 7 days.
Stir dressing together with other salad ingredients during salad preparation to reach even bites of salad.
It is essential to use a large mixing bowl to stir the dressing properly.
To prepare homemade dressing, it is best to use a small kitchen processor or immersion blender with a tall pitcher or food container.
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