Dressed For Deliciousness

Photo by Mowie Kay

A homemade salad dressing can be delicious, and it’s super easy to make. Whether you want to top leafy greens, vegetable salads, or those that include pasta, grains, beans, eggs, cheese, meat, and seafood, the dressing can help keep things interesting.

“A proper dressing is a mixture of a good oil with some acid, such as vinegar or lemon, maybe some other flavor such as mustard, finely chopped shallots, and salt and pepper. Dressings are elevated with salt and pepper. It truly is the secret to a good dressing. So, you must taste it as you go along,” says Kathy Kordalis in her book “Sensational Salads.”

To master a good dressing, you must understand the mother of all dressings, the basic French vinaigrette, she notes. Other salad dressings are derivatives on this basic salt/acid/oil formula with a world of substitutions available to you. Master this standard recipe and you will understand them all.

Photo by Mowie Kay

How To Dress a Salad

Here are Kordalis’ tips for the basic vinaigrette formula to start. You will need:

2 tablespoons good vinegar or 1 tablespoon lemon juice
1 teaspoon Dijon or wholegrain mustard
Pinch of sea salt
6 tablespoons good oil
Other flavors of choice
Sea salt and freshly ground black pepper

Place the vinegar or lemon juice, mustard (to thicken and emulsify), and salt in a glass jar with a screw lid, then tighten the lid and shake vigorously. Add the oil. At this point you can add crushed garlic or finely chopped shallot, to suit your taste. Tighten the lid again and shake until it has thickened. Now, season to taste, which means… taste it, then add salt or vinegar or oil, shake it up, and taste again.

Try this basic formula atop leafy green salads and branch out to whatever sounds good. No matter your favorite base ingredients or toppings, there is bound to be a salad you’ll like that also helps work more healthy veggies into your diet. Plus, they are perfect for summer sides and main meals.

Here, I highlight a few recipes from the book, including a shareable coconut poached shrimp and fish platter with greens and more goodies and Miso Brown Rice Salad with Tofu and Ginger Dressing, which demonstrates simplicity at its best, it travels well, and is as delicious on the day it’s made as the following day, says Kordalis. Also try her twist on a main-meal salad popular with some L.A. celebs.

Plus, I highlight a roundup of salads I have featured here, including tips and recipes from Twin Cities chef and Saint Paul College Culinary Arts instructor Jason Ross. With all the flavors, textures, and options, these summer salads won’t disappoint.

Photo by Mowie Kay

Coconut Poached Shrimp and Fish with Asian Greens, Grapefruit Dressing, and Sticky Chili Cashews

Makes 2 Servings

This fresh and lively citrus salad makes a gorgeous appetizer, side salad, or delicious lunch. You’ll find it unique and refreshing, and so will your guests. –Kathy Kordalis

For the shrimp
3½ cups coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
¾ ounce galangal, thickly sliced (see Editor’s Notes)
4 lime leaves, thinly sliced (see Editor’s Notes)
2 shallots, thinly sliced
2 small red chilies, thinly sliced, plus extra (optional) to serve
1 lemongrass stalk, bruised
20 uncooked shrimp, peeled and cleaned
Grated zest and juice of 2 limes, plus extra wedges to serve

For the Dressing
Juice of 1 pink grapefruit
Juice of 1 lime
3 tablespoons fish sauce
1 tablespoon soy sauce
2–3 tablespoons brown sugar (or to taste)
1–2 teaspoons Thai chili sauce, to taste

For the Sticky Chili Cashews
⅔ cup raw cashews
1 tablespoon flavorless oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sweet chili sauce
1 teaspoon brown sugar

For the Salad
11½ ounces fresh rice noodles, cooked
1 pink grapefruit, peeled and segmented
1 long cucumber, shaved lengthwise
1 carrot, shaved lengthwise
2 cups baby spinach
¾ cup toasted shaved coconut
3 cups mixed Thai or holy basil, mint, and cilantro, leaves picked

1. First, prepare the shrimp. Place the coconut milk, fish sauce, soy sauce, galangal, lime leaves, shallots, chilies, and lemongrass in a saucepan and bring to a simmer over a medium-high heat to infuse for about 8 to 10 minutes. Add the shrimp and simmer for about 1 to 2 minutes until they just begin to color, then remove from the heat. Stir in the lime juice and leave to stand to let the residual heat cook the shrimp through for 1 to 2 minutes. Remove the cooked shrimp and then return the pan to the heat to reduce the cooking liquor (juice) by half.
2. Combine all the dressing ingredients together in a cup, stirring well to dissolve the sugar.
3. For the sticky chili cashews, preheat the oven to 400°F. Place the cashews on a baking sheet lined with baking paper. Drizzle with the oil, soy sauce, honey, sweet chili sauce, and brown sugar and mix well. Bake for 10 minutes, turning once or twice, until sticky.
4. On a platter, place the noodles, grapefruit, cucumber, carrots, spinach, and toasted coconut, then top with the shrimp. Drizzle with the dressing, mix well, and top with the sticky chili cashews and the mixed fresh herbs. Serve some of the cooking liquor on the side.

Editor’s Notes
• If galangal is not available, fresh ginger root is the best substitute, but it is spicier and less floral than galangal so reduce quantity to ½ ounce.
• If lime leaves are not available, you can substitute an extra lime, zested, as an alternative.

Photo by Mowie Kay

Miso Brown Rice Salad with Tofu and Ginger Dressing

Makes 2 Servings

This is a salad packed with nourishing elements that I could eat every day for lunch or dinner. It is definitely one of those dishes that you can make on a Sunday for your prep-ahead lunches. It travels well, and the miso ginger dressing is all it needs for a toasty, savory, and fresh finish. –Kathy Kordalis

For the Salad
1¼ cups (generous) brown sushi rice, cooked according to package instructions
7 ounces edamame beans
3½ ounces radishes, sliced
2 golden beets, grated
Handful of cilantro
Pinch of dried hot red pepper flakes

For the Ginger Dressing
Thumb-size piece of fresh ginger, grated
4 spring onions/scallions, thinly sliced
3 tablespoons white miso
1 garlic clove, crushed
1 tablespoon rice vinegar
2 tablespoons sesame oil

For the Tofu
1 (10½-ounce) pack tofu
Thumb-sized piece of fresh ginger, grated
¼ cup soy sauce
2 tablespoons white miso
2 tablespoons honey
Pinch of hot red pepper flakes
1 tablespoons cornstarch

1. First, make the dressing. Mix all the ingredients together and set aside. Heat the oven to 425°F.
2. Wrap the tofu in paper towels or a kitchen towel and place on a baking sheet. Weigh down with something heavy, like a skillet, and let it sit for 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 2-inch cubes.
3. Whisk together ginger, soy sauce, white miso, honey, and pepper flakes. Add tofu and gently toss to coat. Sprinkle all with cornstarch and mix until incorporated. Let sit 10 minutes.
4. Remove the tofu from the marinade and spread the cubes out on a baking sheet lined with baking paper. Bake in the preheated oven for 25 to 30 minutes, turning halfway through, until golden brown and a thin crust forms.
5. Divide the rice between 2 plates, then top with edamame, sliced radishes, beetroot, and roasted tofu. Drizzle with the dressing and finish with cilantro and pepper flakes.

Photo by Mowie Kay

Leon Salad From La Scala

Makes 2 Servings

This salad is a classic salad from the Los Angeles institution La Scala. Eaten by all sorts of celebrities and favored by the Kardashians. The lettuce in this salad is best thinly sliced for the dressing to really coat the leaves. It will become a favorite in your home. –Kathy Kordalis

1 iceberg lettuce, sliced
1 Romaine lettuce, sliced
1 (14-ounce) can chickpeas/garbanzo beans, drained and rinsed
4½ ounces Italian salami, julienned
3½ ounces mozzarella, grated
1 cup fresh parsley, roughly chopped

For the Dressing
⅓ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup grated Parmesan cheese, plus extra to garnish
Sea salt and freshly ground black pepper

1. Place the iceberg lettuce, romaine, chickpeas, salami, and mozzarella in a large salad bowl. Set aside.
2. To make the dressing, whisk together the olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the grated Parmesan.
3. Gently dress and toss the salad and serve with extra Parmesan on top.

Nutrition Information (per serving)
• Coconut Poached Shrimp and Fish with Asian Greens: Calories: 1260, Fat: 71g (Sat: 45g), Cholesterol: 90mg, Sodium: 4830mg, Carb: 128g, Fiber: 12g, Sugar: 53g, Protein: 35g
• Miso Brown Rice Salad: Calories: 750, Fat: 28g (Sat: 4g), Cholesterol: 0mg, Sodium: 3330mg, Carb: 90g, Fiber: 14g, Sugar: 35g, Protein: 40g
• Leon Salad: Calories: 1100, Fat: 84g (Sat: 25g), Cholesterol: 115mg, Sodium: 2710mg, Carb: 46g, Fiber: 12g, Sugar: 12g, Protein: 50g
Editor’s Note: Keep in mind that oils, meats, and cheese can add calories and sodium to a recipe, so adjust accordingly if needed for your nutritional needs. If desired, use low-fat and/or low-sodium ingredients to reduce calories and sodium per serving and/or adjust portion size.

Hungry for More?

PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

With these recipes on hand—Creamy Bacon Vinaigrette and Creamy Lemon Tahini Dressing—plus tips from Twin Cities chef and Saint Paul College Culinary Arts instructor Jason Ross, even creamy style dressing will be easy to whip up. Plus, find links to more salad recipes.

Green Goddess Salad with Avocado Recipe: This fresh and healthy salad with nutrient-dense avocados is a study in green from its crispy leaves and easy-to-make homemade dressing to its crunchy pistachio topping

Chicken and Blueberry Farfalle Salad Recipe: A quick and easy fresh take on chicken pasta salad mixes in fragrant fruitiness and a crunch of walnuts.

Chicken Florentine Salad with Lemon-Parmesan Vinaigrette: This Italian-inspired spinach salad with orzo makes a light and delicious one-dish meal.

Recipes and photos from “Sensational Salads: More Than 75 Creative & Vibrant Recipes” by Kathy Kordalis © 2024 used with permission from Ryland, Peters & Small.