Erin: Salad

The above title is what I often see when going to a large dinner and there is a list of what people should bring. zzzzzzzzz. (That’s the sound of me snoring. Well, that’s probably much daintier than what I really sound like when I snore. It’s probably more like ughlsphshhh, sssss, ughlsphshh, ssss. But you get the picture.)

I know, I know the options are endless with what can be tossed with lettuce, but I still think, for me, it can be one of the most boring things to bring. You want me to cut up veggies and tear some lettuce? Where is the challenge? Where is the ooh and ahhh? I mean, I can’t go TOO crazy with the toppings because it is a light side dish after all.

I mean, if I were asked to bring something exciting like JELLO salad, then I could do something cool like suspend Swedish fish in a jello mold of blue raspberry jello. Maybe add a plastic treasure chest, and some parsley to look like seaweed. You know, a whole fish tank theme. Okay, I guess that wouldn’t go over too well, but it would be fun, right? No?

Here is what I brought the last few times I was assigned the salad:


3 small heads Bibb Lettuce
2 Granny Smith Apples
1 Quarter-pound block of Gruyere Cheese
1/4 c Slivered Almonds
1/2 c Red Wine Vinegarette
2 TB Dijon Mustard
Shred lettuce to a size of your liking. Core apples and thinly slice. Cut cheese into thin slices with carrot grater. Toast almonds in a dry frying pan over medium heat until slightly darker and aromatic. Toss above ingredients in a large bowl.
In a small bowl beat mustard and red wine vinegarette with a fork. Drizzle over salad immediately before serving and toss.
The Bibb lettuce is light and summery. The saltiness of the cheese, the sweetness of the apple, and the tang of the dressing touches every section of your taste buds. It makes a nice side to just about any meat, fish, or poultry. It’s delicious, yet understated. Though I may not get back flips over it, I do get a “Nice Salad, Erin” Sometimes that’s all I need.

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