The salad to rule them all
This salad, my friends, is my pride and joy. (Next to Sophie, of course.) I am a little savory obsessed and can never seem to get enough of the umami vibes. So I took everything I love in salad and put it in here, and now I am sharing it with you because when you discover something this wonderful, you shouldn’t keep it to yourself. I think this salad will just about make you shout, “Ooh, mommy!” It’s so delicious and beautiful.
Food is much more pleasurable to eat when it’s presented nicely, don’t you think? This has vibrant greens from arugula and avocado, pale greens from artichoke hearts and pistachios, dark reds from sun dried tomatoes and toasted prosciutto, a pop of fuchsia from radishes, lavender from the shallots, and that toasty, golden brown from fresh croutons.
It’s paint with your plate and feast with your eyes.
Perfect salad for entertaining
I love this salad for entertaining because first off, it’s really easy. I usually have all of the ingredients. And second, it’s so savory that it can be a really great main dish if you want to offer a lighter meal of substance.
And it just plates so beautifully that guests will be drawn to its beauty and composition.
You can use any vinaigrette, but I love to make a quick one myself that I learned from Ina Garten. It is 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, and 1 tsp Dijon mustard. Season to your taste. I like to use Trader Joe’s Green Goddess seasoning. The mustard emulsifies the oil and vinegar so you have a smooth, zingy dressing.
Another fun upgrade I use on this salad is homemade croutons. I learned this from my mother-in-law who makes the best croutons! You cube up whatever bread you have on hand. I love to use a mini baguette or leftover ciabatta. Let the cubes sit out overnight on a pan, or at least an hour if you’re in a pinch. Toss them in oil and seasonings (Trader Joe’s Green Goddess, ahem), and bake at 350F for 30 minutes. They turn out so golden and crisp!
Salad for one
I love making this salad fresh, just for myself, and have it frequently for dinner. The biggest difference between serving one and serving 4-6 is that I mix the dressing right in the bowl I will eat out of, and then I toss the arugula in it before adding any other ingredients.
Salad dressing for one is very easy: 1 tbsp extra virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp Dijon mustard, and whatever seasonings you like, usually about a 1/4 tsp of them. Whisk it up so the oil and vinegar come together via the mustard, and then coat the arugula in it.
"Ooh, Mommy!" Umami Summer Salad
Ingredients
Simple Vinaigrette
- 1/3 cup Extra virgin olive oil
- 3 tbsp Red wine vinegar
- 1 tsp Dijon mustard 1/2 tsp more if you like it extra zesty
- 1 tsp Green Goddess seasoning
- Salt as desired
Salad
- 3 cups Fresh arugula
- 6-9 Fresh radishes sliced thinly
- 1 Shallot minced
- 8 Marinated artichoke heart halves halved
- 1/4 cup Sun dried tomatoes drained
- 1/2 cup Shaved parmesan cheese
- 1/4 cup Raw pistachios
- 7 slices Prosciutto baked on parchment at 350F for 10 minutes
- 1 cup Croutons* see note
- 1 Avocado sliced
Instructions
Dressing
- In a 1 cup liquid measuring cup, measure out olive oil. Add vinegar, mustard, and seasonings. Whisk until emulsified. Refrigerate until ready to use.
Salad
- Layer the bottom of the bowl with arugula.
- Top with sliced radishes, minced shallot, marinated artichokes, and sun dried tomatoes.
- Sprinkle with shaved parmesan cheese, and pistachios. Shatter the baked prosciutto over everything. Fried bacon works well, too, if you don't have prosciutto.
- Top with croutons and sliced avocado. Serve with dressing on the side.
Notes
