Some things in life are boring. Taxes. Listening to long stories about stranger's grandkids. Video games. Ya know, the usual boring things.
But salad? Salad doesn't have to be boring. If your salad is boring, well, that's your choice. Don't blame salad.
One of my absolute most fave restaurants in Brooklyn is Noodle Pudding. Its this lovely Italian restaurant that serves super simple, perfectly executed food like grilled fish, grilled veggies, scrumptious pastas...and.. the Kitchen Sink Salad.
I flippin' love their Kitchen Sink Salad. Its literally a hodge podge of random vegetables that somehow all taste like they were fated to grace the very plate before me. Sweet corn, bitter greens, fresh tomatoes... I can't explain it. It is just SO good.
Anyway, when I was given "salad duty" for Easter. Well, I got all kinds of excited. And so I scoured the interwebs for salad inspo. And, gosh, it was hard to choose.
So I didn't. I decided on just throwin' everything but the kitchen sink into this salad.
I think the key elements are a really delicious homemade dressing, a grain, a legume, and something for texture (such as chopped walnuts or pomegranate seeds). And a commitment to building a beautiful salad rather than just throwin' in the towel after a few pieces of lettuce and tomato.
everything but the kitchen sink salad
for the salad
3/4 cup cooked quinoa
1/2 can chickpeas drained
1 pomegranate, de-seeded
1 head romaine lettuce, chopped
6 ounces of baby spinach
1 cup green beans, cleaned and chopped
1/2 red onion, chopped
1/2 cup baby heirloom tomatoes, chopped in half
2 zucchini, chopped long ways and then diced
for the dressing
1/2 cup balsamic vinegar
2 tablespoons mustard
1 tablespoon maple syrup
1/4 cup olive oil
1. Create dressing by mixing ingredients. Do not dress the salad until ready to serve.
2. Assemble salad using ingredients above. Salad will keep in the fridge for 2-3 days if left undressed.