Salads We Love

Southern Living, Sep 2007 by Harrington, Shirley

A dinner based around a standout side takes only minutes to plan, but it dazzles guests. The flavors in our recipes are distinctive, so make the menu simple. Grilled steak or shrimp go with either salad. Round out your meal with a basket of sliced French bread or Italian ciabatta loaf. -SHIRLEY HARRINGTON

Grilled Romaine Salad With Buttermilk-Chive Dressing

MAKES 8 SERVINGS

PREP: 10 MIN., GRILL: 11 MIN.

4 romaine lettuce bunches

1 small red onion

2 Tbsp. olive oil

Vegetable cooking spray

Buttermilk-Chive Dressing

½ cup freshly shaved Parmesan cheese

Kosher salt and freshly ground pepper to taste

1. Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.

2. Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300° to 350°). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.

3. Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.

4. Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.

Buttermilk-Chive Dressing:

MAKES 1 ¼ CUPS

PREP: 10 MIN.

You can lighten this recipe by using nonfat buttermilk and light mayonnaise.

¾ cup buttermilk

½ cup mayonnaise

2 Tbsp. chopped fresh chives

1 Tbsp. minced green onion

1 garlic clove, minced

½ tsp. salt

¼ tsp. freshly ground pepper

1. Whisk together all ingredients. Cover and chill until ready to use. Dressing may be stored in an airtight container in the refrigerator up to 3 days.

LAURA ZAPALOWSKI

BIRMINGHAM, ALABAMA

Warm Goat Cheese Salad

MAKES 6 SERVINGS

PREP: 20 MIN., CHILL: 2 HR., FRY: 8 MIN.

1/3 cup olive oil

1/3 cup lemon juice

1 Tbsp. thinly sliced green onions

1 Tbsp. honey

1 tsp. Dijon mustard

½ cup Italian-seasoned breadcrumbs

1 ½ Tbsp. grated Parmesan cheese

1 ½ Tbsp. sesame seeds

3 (4-oz.) goat cheese logs

1 large egg, lightly beaten

3 Tbsp. butter

1 ½ (5-oz.) packages sweet baby greens, thoroughly washed

12 pitted ripe olives, sliced

1. Whisk together first 5 ingredients.

2. Combine breadcrumbs, Parmesan cheese, and sesame seeds.

3. Cut each goat cheese log into 4 slices. Dip in egg, and dredge in breadcrumb mixture. Cover and chill 2 hours.

4. Melt butter in a medium skillet over medium-high heat. Fry goat cheese, in 2 batches, 1 to 2 minutes on each side or until browned; drain on paper towels.

5. Toss salad greens with olive oil mixture. Top with olives and warm goat cheese rounds.