Salad days are here! Sometimes we fall into a rut during the winter months and serve the same boring salad over and over – how about you? Here is my newest salad inspiration – thanks to a basket of perfectly ripe juicy summer blueberries that weren’t going to last until morning – what to do with them before they went south? Salad!
Blueberry & Pickled Red Onion Salad
- 1 cup fresh blueberries, washed
- 1/3 cup pickled red onions (see recipe below)
- 5 to 6 handfuls of your favorite summer greens, washed and spun dry
- ¼ cup vinaigrette (I added parsley & thyme to mine)
- Kosher salt and finely ground black pepper
Toss greens and blueberries in separate bowls with just enough vinaigrette to coat. Season greens with salt and pepper to taste. Mound greens on individual plates and sprinkle with berries and a mound of pickled red onions.
Delicate greens need a little special attention especially after making the trip home in a warm car. Don’t just throw them in the fridge…. For best results when you get home place the greens in a bowl of ice water to wash and then dry in batches in a salad spinner. Lay the leaves out on paper towels and then roll up the paper towels and place in a plastic bag. Refrigerate until ready to use. When you take the greens out they will be cool, crispy, and DRY. (soggy salads suck!)
Hate making too much salad? I usually plan on a handful (approximately 1 cup) of greens per person plus 1 or 2 extra for the bowl – the perfect amount every time.
And, don’t forget to season the greens. Sprinkle with salt and pepper as you toss in the vinaigrette. Taste and adjust as needed.
Tired of tomatoes? Some people think it is a little weird to add fruit to green salads but the combination of sweet and tart is perfect. Blueberries, strawberries, and melons are great additions to a summer salad.
I don’t usually like raw onions in salads, but I love pickled onions. They are great anywhere you would use raw onions… especially hamburgers and hot dogs. Super easy to make (don’t tell anyone) AND they make you look like a culinary rock star. The same method can be used to quick pickle cherries (yum!) See recipe below.
Don’t over dress! It seems like it always takes less vinaigrette than you think to give a salad a nice light coating. Add a couple of tablespoons, toss, add more vinaigrette if needed. Remember the longer the greens sit after being dressed, the more they will be weighed down by the vinaigrette. Always toss just before serving.
Okay, I admit it, I’m a freak for a chilled plate. Chilled plates are optional –but always a pleasant surprise.