Tag Archives: Salad

Sriracha Caesar Salad

If you read food news sites, January is the time of year you see everyone making their best guesses at what the year’s foodie trends will be. You also see articles dedicated to foods and food trends we’re all supposed to be just so over by now. I think it was maybe two to three years ago that I saw Sriracha on one of those It’s So Over lists.

Ask me if I care.

Sriracha is one of my absolute favorite condiments. I have personally elevated it to the status of A Classic Never Dies, and if you ever find my pantry without a bottle, you may safely assume I have developed a terrible brain injury or a fatal allergy to it. This beautiful hot sauce is from the gods. End of story.

Thankfully, cookbook author Chrissy Teigen agrees with me. Her cookbook debut features Sriracha in almost every recipe (okay, maybe a slight exaggeration, but a ton of recipes call for it). This could not make me happier.

{Don’t you love my cat photo-bombing my picture? I know I could’ve (perhaps should’ve) edited that out, but hey, we keep it real around here!}

And, as a self-proclaimed Caesar salad fiend, I was outright giddy at the thought of combining one of my favorite condiments with one of my favorite salads. If you’re like me in this respect, you won’t be disappointed. In fact, it might be a little silly to be this excited about a salad recipe, but I highly doubt I’m alone here. Enjoy!

Source: slightly adapted from Cravings by Chrissy Teigen


2 tbs olive oil
4 cloves garlic, finely minced
¼ tsp crushed red chile flakes
½ tsp kosher salt
¼ tsp black pepper
About half a regular baguette or 1 mini-baguette, cut into crouton-sized pieces

1 cup mayonnaise
4 cloves garlic, smashed
1 ½ cups grated Parmesan
2 tbs fresh lemon juice
1 tbs Sriracha, or more to taste
1 ½ tsp anchovy paste
1 ½ tsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp kosher salt
¼ tsp black pepper

About 8 cups chopped or torn romaine lettuce
¼ cup shaved Parmesan
Kosher salt and black pepper, to taste
Grilled chicken, optional

To make the CROUTONS: preheat oven to 350 F. Line a baking sheet with foil or parchment.
In a large bowl, combine the olive oil, garlic, chile flakes, salt, and pepper. Add the bread cubes and toss to coat. Transfer to the baking sheet in a single layer, and bake until crisp, 11-12 minutes. Let cool before serving.
Now make the DRESSING: in a food processor or blender, combine the mayonnaise, garlic, Parmesan, lemon juice, Sriracha, anchovy paste, mustard, Worcestershire sauce, salt, and pepper. Process until smooth. Refrigerate if not using right away.
Assemble the SALAD: arrange the lettuce on a plate, drizzle with dressing to taste (plus chicken if using), then toss in the croutons. Shave on the Parmesan. Season with salt and pepper to taste. Serve immediately.

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed “Croutons”

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed "Croutons"

I love salads all year round, but dear lord they just have to be lighter in the summer – otherwise, what’s the point? This is my personal example of the ideal summer salad.

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed "Croutons"

Butter lettuce, with which I am more than a tad bit obsessed; sweet, juicy, peak-season strawberries; a tangy cheese to offset the sweetness; a light vinaigrette with just the right balance of heft and tartness; and a good crunch at the end.

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed "Croutons"

We should discuss this crunch. I should tell you how delicious it is, how it could probably adorn a bowl of ice cream so beautifully, and how as written it will yield about twice what you need – which means you can make another batch of this salad if you didn’t inhale them all. Big if, by the way. Enjoy this one on a very hot day, seeing as those seem to be afflicting almost everyone right now.

Butter Lettuce and Strawberry Salad with Candied Sunflower Seed "Croutons"

Source: ever so slightly adapted from Home by Bryan Voltaggio


2-3 oz. dried strawberries
1/3 cup balsamic vinegar
¼ cup Dijon mustard
1/3 cup white grape juice
Pinch of salt

¼ cup granulated sugar
3 tbs honey
½ tsp salt
1 ¼ cups unsalted raw sunflower seeds
¼ tsp sweet paprika

4 heads butter lettuce
8 oz. fresh strawberries, hulled and quartered
2 tbs olive oil
4 oz. Gorgonzola

The night before you want to serve, start the DRESSING: place all the dressing ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight. The next day, put the mixture into the blender. Puree until smooth, about 1 minute. Strain through a fine mesh sieve and reserve.
To make the “CROUTONS”: put the sugar, honey, and salt in a heavy-bottomed medium pot. Over medium heat, cook the sugar and honey together until the sugar melts, then add the sunflower seeds. Cook and stir until the sugars caramelize and the seeds become evenly roasted, about 10 minutes. Stir in the paprika. Remove the sunflower seeds from the pan and cool them on a parchment-lined baking sheet. When the seeds cool, break them up into bite-size croutons.
Assemble the SALAD: put the lettuce leaves in a large bowl. Add the fresh strawberries and olive oil. Dress the salad with the dressing, taking care not to overdress it. Toss to combine, then add the sunflower seed croutons and chunk the Gorgonzola on top. Serve immediately.

Asparagus, Goat Cheese, and Rhubarb Salad #SundaySupper

Asparagus, Goat Cheese and Rhubarb Salad

Welcome to Sunday Supper, where our theme is Welcome Spring!! This weekend is the first real, authentic, pleasant spring weather I’ve personally had, so I’ve spent most of my time outside by the Hoboken waterfront instead of writing up this post. Oops. I regret nothing.

Asparagus, Goat Cheese and Rhubarb Salad

If we’re talking spring in the culinary realm, which of course we are, nothing says spring more to me than two produce items: rhubarb, and asparagus. So combining them both in a light salad simply could not be more perfect for today’s theme. This salad is light yet filling, and incredibly delicious. The flavors marry perfectly, the texture is ideally contrasted to come together in one amazing bite – though you’ll take many more bites than one, trust me on that.

Asparagus, Goat Cheese and Rhubarb Salad

In short, I loved this. And now I’m going back outside before we get days upon days of April rains again. Enjoy! And be sure you check out the Spring recipes from my Sunday Supper crew!

Asparagus, Goat Cheese and Rhubarb Salad

Source: Girl in the Kitchen by Stephanie Izard

1 cup white balsamic vinegar
½ cup granulated sugar
1 lb. rhubarb, sliced
¼ cup olive oil plus 2 tbs
2 lbs. fresh asparagus
Kosher salt and black pepper
4 cups baby arugula
2 oz. crumbled goat cheese
¾ cup slivered almonds, toasted

Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved. Pour the hot liquid over the rhubarb in a medium bowl and let sit until the liquid has cooled and the rhubarb is slightly tender.
Strain the liquid from the rhubarb, reserving both. Make a vinaigrette by whisking 2 tbs of the rhubarb liquid with ¼ cup olive oil in a small bowl. Discard the remaining liquid or keep in the refrigerator for another use.
Preheat your grill or indoor grill pan to medium-high. Trim the asparagus spears and toss with the remaining 2 tbs olive oil. Season to taste with salt and pepper.
Grill the asparagus until tender, 5 to 7 minutes, turning once or twice. Let the asparagus cool slightly, then chop into 2-inch pieces.
In a large salad bowl, combine the asparagus pieces with the arugula, goat cheese, almonds and reserved rhubarb. Drizzle in the vinaigrette, toss to coat, and serve immediately.




Main Dish:

Side Dish:


Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Escarole and Roasted Broccoli Salad with Anchovy Dressing #SundaySupper

Escarole and Roasted Broccoli Salad with Anchovy Dressing

Welcome to Sunday Supper, where we are bringing you a theme of Winter Salads! I personally love this one 🙂

I’ve actually been making several delicious winter salads lately, but the one I’m sharing today is probably the absolute tops. I literally made this recipe three times in two weeks. For me, that’s saying a lot.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

I know I often say that a recipe is repeat-worthy, but my shameful little secret is, it doesn’t mean that I actually repeated the recipe. I don’t have many repeat recipes in my arsenal. Not because they aren’t wonderful, but because there’s so many more things to cook! So the fact that I made this one three times in two weeks should tell you something.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

It’s superlative. The broccoli is roasted within an inch of its life, which makes a wonderful complement to the raw escarole – my favorite dark green – and the creamy dressing and salty cheese ties it all together. I adore anchovies, and I’m not pregnant or squeamish about a raw egg yolk, but I made this salad for hosting a brunch and was a little worried that my guests might not agree with me there, so I dressed this with a homemade ranch, and it was absolutely outstanding that way too. Food for thought…

Escarole and Roasted Broccoli Salad with Anchovy Dressing

I hope y’all enjoy this one. It’s really one of my favorite things I’ve made lately. And be sure you check out the winter salads from the rest of my Sunday Supper crew!

Source: Food & Wine, April 2010


2 anchovy fillets, drained
1 garlic clove, minced
1 large egg yolk
½ tbs fresh lemon juice
1 generous tsp chopped fresh marjoram
6 tbs extra-virgin olive oil
Salt and black pepper, to taste

1 head of broccoli (about 1 pound), cut into 1-inch florets only
1 tbs olive oil
Salt and black pepper, to taste
1 medium head of escarole, cleaned, trimmed and chopped
3-4 oz. Asiago cheese, cubed

Preheat your oven to 450 F. On a rimmed baking sheet, toss the broccoli florets with 1 tbs olive oil, plus salt and pepper to taste. Spread in a single layer. Roast for 18 minutes. Let cool slightly.
Meanwhile, make the DRESSING. In a mini food processor, blend the anchovies, garlic, egg yolk, lemon juice, and marjoram. Transfer the mixture to a medium-to-large sized mixing bowl, preferably one that will stay still on the counter without you holding it. Whisk the mixture once or twice, then start streaming the 6 tbs olive oil while still whisking rather vigorously. Slow drip of olive oil is key here. If you stream it in too fast, the dressing won’t emulsify and will keep breaking on you. Once you’ve added the olive oil, season generously with black pepper and with only a pinch of salt. The anchovies are very salty already! If your dressing is too thick, like the texture of mayonnaise, thin it with a splash of water.
Assemble the salad by tossing the escarole and roasted broccoli in a large bowl. Add the dressing and toss to coat. Sprinkle in the cheese and serve immediately.
Leftovers will actually keep, fully dressed, for about 3 days. The escarole doesn’t wilt, and as long as you refrigerate it immediately after dinner, the raw egg will be fine.

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Roasted Cauliflower, Hazelnut and Pomegranate Salad

Roasted Cauliflower, Hazelnut and Pomegranate Salad

Last week, I promised you that I’d now found two whole ways in which I don’t dislike cauliflower anymore (the first being smother it in cheese!), and here I am with that second method: unsurprisingly, roast it in the oven at high heat. It’s a popular means of preparing cauliflower these days, and for very good reason.

Roasted Cauliflower, Hazelnut and Pomegranate Salad

This is really one of the best winter salads I’ve discovered yet. Roasting cauliflower really does make it well, good! It brings out this deep, non-bland flavor and turns the texture into crunchy yet soft inside. This salad absolutely upstaged the main dish. The sweet-tart flavor of the pomegranate seeds were a perfect foil for the slight bitterness of the cauliflower. It’s really this perfect, hearty, cold weather salad that works any night of the week. Enjoy!

Roasted Cauliflower, Hazelnut and Pomegranate Salad

Source: Jerusalem: A Cookbook by Yotam Ottolenghi

1 head cauliflower, broken into small florets
5 tbs olive oil
Kosher salt and black pepper, to taste
1 large celery stalk, thinly sliced on an angle
5 tbs chopped toasted hazelnuts
1/3 cup chopped fresh flat-leaf parsley
1/3 cup pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
1 tbs sherry vinegar
1 ½ tsp maple syrup

Preheat your oven to 425 F.
On a rimmed baking sheet, mix the cauliflower with 3 tbs olive oil, plus salt and black pepper to taste. Spread out in a single layer and roast for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and let it cool down.
Add the hazelnuts to the cauliflower, along with the remaining 2 tbs olive oil and the rest of the ingredients. Toss well, then taste and adjust the seasoning as needed. Serve immediately.

Romaine, Blueberry, and Corn Salad with Blueberry Vinaigrette

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Monday is killing me today, and no, it has nothing to do with the wine I consumed last night! (Actually my lack of sleep had much more to do with cat drama during the night, which I won’t bore you with, but if anyone is a cat whisperer, please do drop me a line. Thanks!)

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

Anyways, after I stopped forcing stone fruit season to arrive before it intended to do so, I’ve been gobbling up all the berries like they’re going out of season soon. Ha!

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

About a month ago, I picked up (what was then) the latest issue of Food & Wine, and was immediately intrigued by their idea of using fresh blueberries in a vinaigrette for salad. I’m here to report it is indeed delicious, so I put together a simple and summery salad of romaine, fresh sweet corn, and more blueberries (plus croutons!) to showcase this unique blueberry salad dressing.

Romaine, Blueberry and Corn Salad with Blueberry Vinaigrette

I hope y’all enjoy it!

Source: vinaigrette from Food & Wine, July 2015


¼ cup fresh blueberries
1 tsp sugar
1 tsp lemon juice
¼ cup olive oil
1 tbs balsamic vinegar
1 tsp adobo sauce from a can of chipotle in adobo
Kosher salt and freshly ground black pepper

2 hearts of romaine, chopped or torn
1 ear of corn, husks and silks stripped away and discarded, kernels cut off the cob
A couple of generous handfuls of fresh blueberries
Kosher salt and freshly ground black pepper

First make the VINAIGRETTE. In a small saucepan, use a potato masher to mash the blueberries with the sugar and lemon juice. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 8 minutes. Let the mixture cool slightly.
Scrape the blueberry mixture into a bowl and whisk in the oil, vinegar, and adobo sauce. Season to taste with salt and pepper.
To make the SALAD, place the romaine chunks into a large salad bowl, followed by the corn kernels and the fresh blueberries. Season lightly with salt and heavily with black pepper. Drizzle with vinaigrette and toss gently to combine. Add more dressing if needed (you can always add more dressing in, but you can’t take it out if you overdress the salad!). Garnish with croutons and serve immediately.

Heirloom Tomato Salad with Pickled Walnuts and Blue Cheese

Heirloom Tomato Salad with Pickled Walnuts and Blue Cheese

One of my favorite things about summer is, without a doubt, heirloom tomatoes. I await their annual arrival with impatience and once they are finally here I buy them every chance I can. Truth be told, I’m mostly boring with them. Slice them, a sprinkle of salt, and given their size I find that’s a lovely and surprisingly filling side dish to a lean protein.

heirloom tomato salad with pickled walnuts and blue cheese

Obviously I can’t blog that. So I blog my other favorite thing to do with them: salads!! Every summer I hunt down a unique and creative way to showcase these beauties via salads, and when I find one I like, I keep making it every other day until Matt serves the cease and desist request. (He’s not nearly as big a fan of tomatoes as I am).

Heirloom Tomato Salad with Pickled Walnuts and Blue Cheese

But, he did like this one a lot, which means it’s *extremely* tasty. I couldn’t get enough, every time I made it. The first time found us pressed for time, so I skipped the candied walnuts and just pickled regular ones. No. Hunt down or DIY them up candied, it’s so worth it. I also skipped the celery, on account of having forgotten to buy it (d’oh!), and please don’t do that either. It lends not so much flavor but a wonderful crunch that complements the soft texture of the heirlooms.

heirloom tomato salad with pickled walnuts and blue cheese

I really can’t say enough good things about this beautiful salad. If you love, or even like, heirlooms, then this needs to be in your summer repertoire while we can still get ahold of those babies. Enjoy!

Heirloom Tomato Salad with Pickled Walnuts and Blue Cheese

Source: Food & Wine, June 2011 (recipe submitted by Richard Blais)

½ cup candied walnuts, coarsely chopped
4 tsp sherry vinegar, divided
2 tsp Dijon mustard
3 tbs olive oil
Kosher salt and fresh cracked black pepper
2 lbs. assorted heirloom tomatoes, thickly sliced or cut into large wedges
2 small celery ribs with leaves, thinly sliced crosswise
¼ cup crumbled blue cheese

In a small bowl, toss the walnuts with 2 tsp of the vinegar and let stand for 10 minutes.
In another bowl, whisk the mustard with the remaining 2 tsp vinegar and the olive oil. Season to taste with salt and pepper.
Arrange the tomatoes on a platter. Season with salt. Add the celery and its leaves, nuts and cheese. Drizzle with the dressing and serve immediately.

Couscous Salad with Cherries and Feta

Couscous Salad with Cherries and Feta

Sweet cherries are flooding my local grocery store! I know they usually take a backseat to their coveted and more popular sour siblings, but I always love that sweeter version of the fruit and eagerly await their in-season arrival each year. I bought way too many and am happily scrambling to find ways to use them up.

sweet cherries for couscous salad

This salad is the second thing I made with my stash. The first thing was a whole roast duck with a fresh cherry-rosemary sauce on the side. It was so delicious, and I really wanted to share it with you, but this brings me to the point in this post where I start apologizing for my food photography of late. The new place has a completely different layout than the old place. There’s more windows, but they aren’t directly off the kitchen, and I have less space for food styling. But the layout is open enough that natural light does reach the kitchen where I’m photographing, if it’s not overcast or nearly sunset. So I’m definitely still figuring out what works and what doesn’t. That duck most definitely fell into the DOESN’T WORK category. Obviously you’ve figured out by now that I’ll share less-than-perfect food pictures on this site, but, come on, I do have my limits! It has to still look like food, you know?

couscous salad with cherries and feta

So hopefully this second, and no less delicious than the first, savory cherry dish works well enough to post without hanging my head in food photography shame. Because I seriously couldn’t get enough of this. It’s perfectly balanced in flavor and texture, equally tasty served cold or room temperature, easy to throw together, and just so perfect for hot summer days. I hope you love it as much as we did!

Couscous Salad with Cherries and Feta

Source: Heather Christo’s Generous Table by Heather Christo

2 cups sweet red cherries
2 cups water
4 tbs olive oil, divided
kosher salt
2 cups couscous
3 tbs minced shallot
3 tbs red wine vinegar
½ cup minced fresh flat-leaf Italian parsley
½ lb. feta cheese
2 tbs chopped pecans, or slivered almonds

Pit the cherries into a small bowl and let them sit while you make the couscous. Some of their juices will drain into the bowl (not much though!).
In a medium saucepan, bring the water, 1 tbs olive oil, and ½ tsp kosher salt to a boil. Add the couscous and stir. Cover the saucepan and shut off the heat. Let stand for 5 minutes, then open the pot and fluff with a fork. Let the couscous cool a bit.
Slice the pitted cherries into thirds and set aside in another bowl. Add the shallots to the juice in the first bowl. Add kosher salt to taste, the remaining 3 tbs olive oil, and the vinegar. Whisk to create the dressing.
Add the dressing, along with ¼ cup of the minced parsley, to the couscous and gently toss to coat. Add the cherries and stir to combine. Crumble the feta cheese over the couscous, then add the remaining parsley (you can save a little for garnish if you want), and the pecans or almonds. Toss to gently combine. Taste and season with extra salt if needed, but remember that feta is pretty salty already – mine didn’t need anything more.
Serve this salad at room temperature or chilled. Store leftovers in the refrigerator.
I loved this both at room temp and chilled – probably prefer room temperature if I HAD to choose, but I really loved both. Also, this makes a TON! Couscous really expands. Feel free to cut it in half.

Blood Orange Tabbouleh

Blood Orange Tabbouleh

Tabbouleh – it’s new to me. While I’d like to think I wasn’t totally sheltered from international cuisines growing up, Middle Eastern food just wasn’t a thing for me in my formative years. There weren’t restaurants in my area (that I knew of, anyways), my friends didn’t eat it, and my parents didn’t seek it out.

I’m not sure if it’s just that the tide has changed over the past couple of decades, or it was me moving to New York, but now I’m surrounded by this fascinating (to me) and novel (again, to me) cuisine. Geopolitical quagmires aside, they’ve got some good food over there!

Blood Orange Tabbouleh

Take tabbouleh. Oh sure, I’d heard of it in recent years, but hadn’t tried it until somewhat recently. One of Matt’s foodier relatives made a batch at a family reunion, with tomato, lots of fresh herbs, and couscous as the base. Upon a little (admittedly cursory) research, I learned that tabbouleh originated in Syria and Lebanon, and it’s a grain-based salad with tons of fresh herbs. Some version (like my first one) use couscous while others (the one I’m sharing today) use bulgur wheat as a base. I find both please my palate, but as I’ve gotten more into whole grains lately, I chose a bulgur wheat based tabbouleh to feature on the blog.

And also, it’s February. I mean, you were probably aware of that, but the fact remains, it is February in the northeast United States where I’m shopping and cooking, so as you can imagine – no tomatoes. Instead, we’ll feature what we do have in abundance right now: winter citrus!!!

blood orange tabbouleh

The original recipe I’m adapting here called for grapefruit, a citrus I’ve never been too crazy about, so I decided to sub in blood oranges (while I still can!).

This was crazy delicious and so healthy and clean. And it’s very adaptable – you could definitely use grapefruit if that’s your thing, or feel free to sub in regular navel oranges once the blood oranges disappear for another season (sniff). If you’re a regular tabbouleh consumer, I feel certain you’ll enjoy this version; and if you’re new to this dish, I’d highly encourage giving it a shot!

Blood Orange Tabbouleh

{Two Years Ago: Coffee Rubbed Bacon}

Source: adapted from Carnivore by Michael Symon

½ cup bulgur wheat
Kosher salt
Grated zest and juice of 3 small regular or Meyer lemons
1 garlic clove, minced
Up to ½ cup extra-virgin olive oil
1 generous cup chopped fresh flat-leaf parsley
½ cup chopped scallions
1 cup chopped fresh cilantro
6 blood oranges, peeled and segmented

In a small saucepan, bring 2 cups water to a boil over medium heat. Add the bulgur and cook until the bulgur has absorbed all the water and is slightly tender, 12 to 15 minutes. Start stirring when the water is almost gone, otherwise the bulgur touching the bottom of the pot will stick.
When done, season with ½ tsp kosher salt and set aside.
Meanwhile, add the zest and juice of the lemons to a small bowl. Add the garlic and the olive oil. Whisk to combine and season very lightly with salt. Set aside.
In a large salad bowl, combine the parsley, scallions, cilantro, and blood orange segments. Add the cooked bulgur wheat, then pour just enough dressing to lightly coat everything. Toss gently, coating the entire salad with the dressing, adding more as needed. You may have some dressing leftover though. Taste for seasoning and add salt as needed. Serve and enjoy!

Huevos Rancheros Salad

Huevos Rancheros Salad

I have one more classic-dish-turned-dinner-salad recipe to share with you to conclude this themed week, and I was going to share it yesterday, until I remembered that (for whatever reason) Friday is always my slowest traffic day; and thus, I decided to share this on a Saturday (which, again for whatever reason, is a much better traffic day for me) because this dish is just too delicious and too special to risk not being seen.

Huevos Rancheros Salad

This is Huevos Rancheros, the classic Mexican morning dish of crisp tortilla covered in ranchero sauce, cheese and a fried egg, but it’s turned into a salad!! You may be asking if that can even work, and I’m here to assure you, yes it can. It does. It’s insanely good.

Now, I’m not going to ask you to take my word for it – that this salad is just beyond. You see, I don’t have the least bit of an objective relationship with Huevos Rancheros. I love it, period. It can do no wrong in my book. I guess what I’m saying, is that, for me, Huevos Rancheros is like sex: when it’s good, it’s indescribable, and when it’s bad, it’s still pretty good.

Huevos Rancheros Salad

So you should take Matt’s word for it, instead. He, being much more discerning about his Huevos Rancheros and not being quite so obsessed, found this salad to be “phenomenal.” And he, unlike myself, would recognize and say so if it wasn’t.

This salad is everything you love about the iconic dish, just transformed by placing the traditional ingredients on a bed of lettuce and crushing some tortilla chips on top. There’s a creamy chipotle dressing that lightly coats the lettuce pieces but doesn’t compete with the traditional flavors. And of course, that runny egg yolk – arguably one of the best parts of Huevos Rancheros – serves to dress everything too.

Huevos Rancheros Salad

It’s different, for sure! But, I firmly believe that all of you out there who are Huevos Rancheros lovers will also love it in salad form. A really beautiful meal, for any time of day. Enjoy!

{One Year Ago: Julie’s Famous Buffalo Wings; Soy, Dijon and Blue Cheese Chicken Wings}
{Two Years Ago: Meyer Lemon and Fresh Cranberry Scones; Gas Station Pork Tacos}

Source: recipe slightly adapted from The New Cast Iron Skillet Cookbook by Ellen Brown; egg technique from Smitten Kitchen

1 chipotle pepper in adobo sauce
2 tsp adobo sauce
1 large egg
1 tbs lemon juice
2 tsp Dijon mustard
2 garlic cloves
Kosher salt, to taste
½ cup olive oil
¼ cup sour cream

1 large romaine heart, chopped
¾ cup diced jalapeno Jack cheese
1 cup cooked corn kernels (frozen are fine, just thaw them first)
¾ cup canned black beans, drained and rinsed
1-4 tbs unsalted butter, lard, or rendered bacon fat
1-2 large eggs per serving (anywhere from 2 to 8 eggs)
Kosher salt and black pepper
1 cup tomato salsa, homemade or store-bought
Crushed tortilla chips, about 1 generous handful per serving
4 scallions, thinly sliced, for garnish

First make the DRESSING: combine the chipotle, adobo sauce, egg, lemon juice, mustard, garlic, and salt in a blender or food processor. Puree until smooth. With the machine still running, carefully pour in the olive oil through the top of the blender, until a thick sauce forms. Add the sour cream and process 30 seconds. Refrigerate until using.
Combine the lettuce, cheese, corn, and beans in a large mixing bowl. Toss with your hands to evenly incorporate everything. Set aside.
Heat a large skillet over high heat and get it screaming hot, about 1 full minute. Add the fat of choice, about 1 generous tbs for every 2 eggs. Work in batches to avoid crowding the eggs. Let the fat melt completely, then add your egg, reduce the heat to medium-high, and step back. The whites will sputter and hiss. Within a minute, it should get brown at the edges but don’t touch or move it. Let it cook until the white looks fully opaque, another 30 seconds to 1 minute. Remove from the heat. Shimmy a thin metal spatula under the egg, gently loosening any stuck parts. Transfer to a plate and season with salt and pepper to taste. Repeat as needed to cook all of your eggs.
To serve, dress the lettuce mixture lightly with the dressing and toss to combine. Mound the lettuce on dinner plates, then top with 1-2 fried eggs. Spoon salsa over all and garnish with the tortilla chips and scallions. Serve immediately.
As written, this will probably yield 4-6 servings, depending on how large a portion you prefer. I got 4 servings. How many eggs you use depends on whether your diners want 1 or 2 eggs per serving, and how many servings you choose to have.