I am not a big salad person, so you know if I am contributing this salad recipe, that it is GOOD. It's from one of my most-used cookbooks in the past year: What To Cook When You Don't Feel Like Cooking by Caroline Chambers.
Serves 4
Ingredients:
2/3 cup EVOO
1/4 cup apple cider vinegar
2 tablespoons mayo
1 tablespoon honey
1 tablespoon dijon mustard
salt + pep
2 romaine hearts (can sub one of these for a more nutritious leafy green, but you do want to have at least some lettuce with more structure)
1 cup pitted Castelvetrano olives (if you don't have these you can skip, or sub for another olive)
6 oz Manchego cheese (if you don't have this and don't feel like getting it you CAN skip but it is better with it)
4 oz salami
1/2 c roasted, salted pistachios (you can sub for another salty nut if you don't have these on hand)
1 bunch of dill
some salt and vinegar chips
Note: this salad is pretty adaptable. Feel free to add other veggies in season-- green beans, beets, fennel, anything crispy and crunchy.
Steps:
Combine olive oil, vinegar, mayo, honey, mustard, 1 tsp salt, several grinds of pepper. An easy way to combine is shaken in a jar with a lid for ~30 seconds. (This dressing is SO GOOD it would just be nice to have on hand for future salads)
Slice (or tear if you are lazy like me) romaine and put it in a big bowl
Chop olives, shred manchego, thinly slice salami. Add to bowl along with pistachos. Chop the dill and add to bowl. Add as much dressing as desired. I wouldn't start with the whole thing-- start with 1/3 a cup then increase as you like.
Crumble the salt and vinegar chips over the salad, like croutons!!! Put as many as you would like! You don't want the chips to be crumbs. They will get soggy especially quick if they are smaller. You want them to be like the size of a quarter, maybe a little smaller or larger depending on your preference.