Family Style Salad

by Jill Chen on July 23, 2012

in All Recipes, Main Courses, Salads, Vegetables

We all love a one pot dinner, but usually think of a slow cooker in winter or hearty stew on the stove, right?  What about a one platter dinner for summer?  We think a family style salad would be just right.  The added bonus is Jill’s recipe makes it easy for me to clean out the fridge at the same time or take a stroll through the garden to see what’s ready.  What will you add to her list from your own fridge? -Maggie

I have always been intimated by salads. Someone else’s salad always seem so fresh, more lively, and more interesting. I’ve come to realize through the years, however, that creating a salad is sort of like arranging flowers — a play of colors, shapes, textures and flavors — and that some of  the best salads have been happy accidents, thrown together from a forage in the garden or fridge.

One-off salads without a recipe, pulled together with some great extra virgin olive oil, the freshest ingredients, and a handful of herbs have become the best salads in my repertoire.

This meal-in-one salad, with a quick simple sweet mustard vinaigrette,  is exactly that.

Served on a large platter, family style, makes it super easy and a good weeknight meal, especially hearty topped with parmesan cheese, egg or even grilled chicken or fish.

What scrumptious salad will you be making this week?

Family Style Summer Salad

Ingredients:

  • Assortment of leafy greens: romaine, kale, chopped uniformly
  • Colorful additions of finely chopped radicchio and cherry tomatoes
  • Blanched french beans and peas
  • Boiled eggs halved
  • Parmesan cheese, grated or shaved
  • Handful of fresh herbs like dill, tarragon, or chives
Directions:
  1. Combine ingredients on a large platter.

Sweet Mustard Dressing

Ingredients:

  • a teaspoon each of grainy mustard and sweet mustard
  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar

Directions:

  1. Whisk together mustards, balsamic, olive oil, sugar and salt till thick and emusified.
  2. Pour over salad, or can be stored in the fridge for a few days until ready to use.

All photos styled and taken by Jill Chen

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can  order today.

Jill Chen

Jill Chen, photographer, graphic designer, and urban farmer resides in Toronto, Canada with her chickens and mini pet pig named Henry. After running a design studio for twenty years, Jill gave it all up for a simpler way of living. When she's not making food or photographing food, she's growing food with the goal of being self-sustaining with year-round organic produce, despite the harsh Canadian winter. Charcuterie, wine-making, mushroom cultivation, aquaponics and shrimp farming are just a few of the projects on her plate right now. You can follow Jill's blog, Freestyle Farm, for beautiful photos that will inspire you to cook or grow something.

Latest posts by Jill Chen (see all)


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  • http://hampiesandwiches.blogspot.com/ Eileen

    That salad is so beautiful, I almost want to eat the entire family-style platter myself!  :)

    • Jill@FreestyleFarm

      Thank you Eileen! 

  • Denise

    Jill, I am just like you.  Salads scare me.  Whenever someone asks for me to bring a salad, I begin to stress out …. should be simple.  In fact just today I saw a book at the store called Salads for Dinner the cover was almost as gorgeous as this salad.  I cannot wait to make your recipe for a family style meal.  Love it!

    • Jill@FreestyleFarm

      I’ve been making salads all week at the cottage and getting over my fear! Instead of sugar, used maple syrup or honey…and wild raspberries. It all works and is so delicious…especially with fresh dill and candied nuts!

  • Deliciously Organic

    What a stunning salad! I agree that keeping it simple is best. I can’t wait to get the market to pick up the ingredients for this recipe. 

  • Mrs. Joseph Wood

    This looks refreshing! We eat a great deal of salads in our home but we’re going to give this recipe a try as well!

  • http://www.facebook.com/profile.php?id=706150930 Nancy Oldroyd Spain

    I’m going to make this salad myself, but would love to add fruit also. Do you think some strawberries, or blueberries, or raspberries would work with this salad?

    • Jill@FreestyleFarm

      Absolutely! I love fruit in salads!

  • http://www.eatboutique.com Maggie

    I just love this beautiful salad that Claire made inspired by Jill’s family style salad.

    http://www.seletsucre.com/family-style-summer-salad/

    Summer dinner style salads are just wonderful. xox

  • http://www.eatboutique.com Maggie

    By the way Jill, the yellow mustard dressing on those egg yolks is just stunning!

  • beurrista

    I, too, always feel like everyone else’s salad looks better. And yours is fabulous! I am inspired to do a little something today and make a vinaigrette, rather than the lazy man’s open-up-bottle method.

    Thanks!

  • Maria Papapanagiotou

    …merge with nature! Visit Greece for such a salad. You won’t believe the “smell buttons attack”!

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