The Old Green Salad.

[javadog]

Some of you guys need to look up the original recipes for a Nicoise salad, or the original Cobb salad, or a Louie salad… etc.

Your heads might explode.

[craigster59]

I've had great Caesar salad made tableside with the anchovy and raw egg. In a pinch this is always my go to dressing, a San Francisco original...

[Baz]

Originally Posted by masraum

I love olives, but haven't put them on salads.

GREAT call on the avocados! I do regularly put avocados on salads, super yummy and healthy!

Green olives (Spanish) are also very good, as an alternative to black.

[masraum]

Originally Posted by Baz

Green olives (Spanish) are also very good, as an alternative to black.

I like all kinds of olives, green, black, Spanish... My favorites are probably green and Spanish, but they are all good. I've tried the various stuffings, blue cheese, almonds, garlic, jalapeno, etc... My favorites are garlic and jalapeno. I love cheese and was expecting to like the blue cheese stuffed olives, but haven't been impressed with any that I've tried.

[Shaun @ Tru6]

Originally Posted by craigster59

I've had great Caesar salad made tableside with the anchovy and raw egg. In a pinch this is always my go to dressing, a San Francisco original...

I've had it, that's good stuff Craig. I get Cardini's and then modify it.

Cardini’s The Original Caesar Dressing 12 oz.

So back in 1924, this guy name Caesar Cardini created a positively delicious salad & then named it after himself... Maybe you've heard of it? Caesar? (Yeah, you have). Well, it's still served up around the world today, and Caesar Cardini started it all. Yeah this guy, this is his dressing.

[Tobra]

Originally Posted by Shaun @ Tru6

Pro tip, if you like Caesar salad, that is real Caesar dressing, get a high quality dressing at the supermarket and spike it with anchovie and lemon juice in a food processor, maybe some garlic too. But be careful if you make a lot. A half an anchovy will be great in a cup of a fresh batch but it will marry as it sits in the fridge. If you like a Caesar dressing that will put hair on your chest, it's great. If not, just mix a little of the original store bought to tone it down a bit.

no

Make it from scratch

Lemon, anchovy fillets, garlic, an egg Dijon and some olive oil

Make it immediately prior to serving. Put the egg in a little bowl of boiling water a few minutes prior to using. Lemon juice breaks down the anchovies, tear them up with a few forks and whisk it together with the forks.

DO NOT MAKE OR STORE IN METAL CONTAINER.

Girard's and Cardini are not bad for store bought

[masraum]

I've been eating 3-5 salads per week, but they've either been salad in a bag (greens, dressing, toppings) or greens in a bag and then adding my own toppings and dressings (sad that I'm going with the pre-made bags, but it is what it is). I'm by myself (except for the dog) ~4 days per week. I eat these for lunch while working, so I don't have time to chop/tear salad, etc....

What I've discovered is that I'm loving salads that are based on cabbage. Trader Joe's and Whole Foods both have some salads where the greens are all or mostly cabbage, and you can also purchase just chopped cabbage or a combo of cabbage and other stuff. I've really been enjoying them and the cabbage seems to do better in a bag than most of the really thin leafy greens that most salads are based on.

[Shaun @ Tru6]

Originally Posted by masraum

Sad, I know, but I've been eating 3-5 salads per week, but they've either been salad in a bag (greens, dressing, toppings) or greens in a bag and then adding my own toppings and dressings. I'm by myself (except for the dog) ~4 days per week. I eat these for lunch while working, so I don't have time to chop/tear salad, etc....

What I've discovered is that I'm loving salads that are based on cabbage. Trader Joe's and Whole Foods both have some salads where the greens are all or mostly cabbage, and you can also purchase just chopped cabbage or a combo of cabbage and other stuff. I've really been enjoying them and the cabbage seems to do better in a bag than most of the really thin leafy greens that most salads are based on.

Steve, what dressings are you using on cabbage salads?

I've done Asian slaw recipes but those are for hoisin grilled chicken tenderloin tacos.

[masraum]

Originally Posted by Shaun @ Tru6

Steve, what dressings are you using on cabbage salads?

I've done Asian slaw recipes but those are for hoisin grilled chicken tenderloin tacos.

Most of them are creamy style dressings, creamy caesar, ranch, creamy italian dressings, but also one of the salads had a dressing like you might expect at an Indian restaurant with curry, ginger and nutty flavors. I've had a couple of spicy ranch type dressings that I enjoyed too. I've got a green goddess dressing now too.

[Baz]

Originally Posted by masraum

so I don't have time to chop/tear salad, etc....

This probably won't help with your situation, but in the past sometimes when time was an issue, I made my salads ahead of time.

Used smaller Tupperware containers. Chopped up a whole head of lettuce and then whatever else I wanted to add with it.

I was also dropping off a couple to my elderly mother. She's been a great cook all her life - but is 98 now and not as adept as she used to be - so I know this helped.

The salads retained their freshness in the fridge just fine for up to a week.

========

You mentioned in your next post Creamy Italian dressing. Oh my.....I love Creamy Italian!

========

I also like shredded carrots and shredded cheddar cheese sometimes, as extra ingredients.

=========

One thing about those "pre-assembled" salads I mentioned....you can change up the ingredients on them as they move through your assembly line. Some get black olives....some get Spanish olives....some get cheese.......some don't......keeps it interesting.....

[Baz]

This is my all time fav. salad dressing....especially if Balsamic Vinegar is used. It's also great with Red or White Wine vinegar..........

[masraum]

Originally Posted by Baz

I also like shredded carrots and shredded cheddar cheese sometimes, as extra ingredients.

=========

One thing about those "pre-assembled" salads I mentioned....you can change up the ingredients on them as they move through your assembly line. Some get black olives....some get Spanish olives....some get cheese.......some don't......keeps it interesting.....

Yes, I've thought about making my own salads. A week is good, probably better than most of the premade stuff.

Yep, carrots and cheese, absolutely! I vary the cheese too. I do add stuff to the premade stuff, avocados, boiled eggs, cheese.

I need to get some olives!

[masraum]

Originally Posted by Baz

This is my all time fav. salad dressing....especially if Balsamic Vinegar is used. It's also great with Red or White Wine vinegar..........

My parents use too always have that when I was young.

[herr_oberst]

[javadog]

If there’s one salad that absolutely no restaurant ever serves correctly, it’s the Cobb salad…

These recipes come close, but neither one of them is entirely correct.:

https://lostrecipesfound.com/brown-derby-cobb-salad/

https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/cobb-salad-11049/amp

Aside from the ingredients, the way the lettuce is prepared is always wrong.

There exists a cookbook of the recipes from the original Brown Derby restaurant, it’s got the actual correct recipe in it.

https://www.amazon.com/Brown-Derby-Cookbook-Robert-Cobb/dp/0984426728/ref=asc_df_0984426728/?tag=hyprod-20&linkCode=df0&hvadid=247287503433&hvpos=&hvnetw=g&hvrand=11348348984179231153&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1026339&hvtargid=pla-624251260207&psc=1

[vash]

i have decided to try a green salad for lunch for a month. i used to do it..hell, i think i ate salad lunches almost exclusively for a year.

why? i got fat!!

i eat when i stress. really. and my longer commute eats into my homemade lunch time. its easier to buy something than to get up extra early to chop up a salad and put it in a container. my body is sponsored by teriyaki chicken.

[mjohnson]

Originally Posted by Shaun @ Tru6

Pro tip, if you like Caesar salad, that is real Caesar dressing, get a high quality dressing at the supermarket and spike it with anchovie and lemon juice in a food processor, maybe some garlic too. But be careful if you make a lot. A half an anchovy will be great in a cup of a fresh batch but it will marry as it sits in the fridge. If you like a Caesar dressing that will put hair on your chest, it's great. If not, just mix a little of the original store bought to tone it down a bit.

And here I am with a 8yo girl that hates lettuce but loves anchovies and Parmesan cheese. Strange kid, but food is food - and here's you're bowl of fish/cheese soup!

[masraum]

Originally Posted by mjohnson

And here I am with a 8yo girl that hates lettuce but loves anchovies and Parmesan cheese. Strange kid, but food is food - and here's you're bowl of fish/cheese soup!

I have 2 grandsons, brothers. The first can't stand fruit, any fruit. The second loves fruit, all fruit.

[Shaun @ Tru6]

Originally Posted by mjohnson

And here I am with a 8yo girl that hates lettuce but loves anchovies and Parmesan cheese. Strange kid, but food is food - and here's you're bowl of fish/cheese soup!

Get that girl a pizza! So tasty.

I was lucky enough to grow up with great grand and grandparents off the boat from Italy and Poland/Czechoslavikia. We had magnificent but extremely different feasts most Sunday nights with extended families. From the "mundane" of freshly made pasta and chicken and dumplings to eel and freshly made sanguinaccio on pizelle and Czech blood sausage and hog hocks. And everything in between.

[mjohnson]

Originally Posted by Shaun @ Tru6

Get that girl a pizza! So tasty.

I was lucky enough to grow up with great grand and grandparents off the boat from Italy and Poland/Czechoslavikia. We had magnificent but extremely different feasts most Sunday nights with extended families. From the "mundane" of freshly made pasta and chicken and dumplings to eel and freshly made sanguinaccio on pizelle and Czech blood sausage and hog hocks. And everything in between.

(your)

Kiddo does love some pizza but she was super-preemie and has sensory stuff going on. We were amazed that she loved anchovies/sardines/olives, but hey - calories are calories. Bonus is that she can shame some "adults" that can't do olives or salty fish.

We're just breaking the sushi barrier now and, lord help us, this could get expensive into the tweens...