Classic Salade Nicoise

Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken…

Authenticity is a broad subject that probably many people agree that we’ll never agree on, since food changes and evolves, as time goes by, and as people cross borders, using what they can get where they live. But I sometimes have an amusing image in my head that the people who are scouring the internet, pointing out inauthentic recipes, are sitting in cafes, eating chicken Caesar Salads. (The true Caesar Salad doesn’t have chicken on it. Or tomatoes, shrimp, corn, or tortilla chips, which I’ve seen.)

I didn’t know a lot about Salade Niçoise, the true version, until I came to France. But even so, your chances of finding a vrai (true) Salade Niçoise are almost nil. I’ve seen versions that have everything from rice to Parmesan on them, and some even have cooked green beans and potatoes.

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Cobb Salad

Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh,…

Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh, and delicious. We have been eating salads all summer long and can’t get enough. Josh…

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Steak Salad

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-tim…

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-time favorite! Adding a protein, like steak, is a great way to get…

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Panzanella Salad

Panzanella Salad-this classic Italian bread salad is made with homemade croutons, tomatoes, cucumbers, bell peppers, basil, and tossed with a simple balsamic vinaigrette. It’s a definitely a summer favorite! Are you guys ready for THE salad of th…

Panzanella Salad-this classic Italian bread salad is made with homemade croutons, tomatoes, cucumbers, bell peppers, basil, and tossed with a simple balsamic vinaigrette. It’s a definitely a summer favorite! Are you guys ready for THE salad of the summer? Oh yes, this Panzanella Salad is the perfect way to celebrate summer. It is a MUST…

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Perfect Caesar Salad

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce. Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet. How to make the best Caesar salad This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic: Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs. Best Caesar dressing: Our recipe is so good, you won’t want to buy it again. Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.

Caesar salad

Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet.

How to make the best Caesar salad

This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic:

  • Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs.
  • Best Caesar dressing: Our recipe is so good, you won’t want to buy it again.
  • Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of a head of romaine. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce.
  • Parmesan cheese shavings: You need grated for the dressing, so grab yourself a block of the stuff.
Best Caesar salad

Tips for Caesar salad croutons

You’ll start with the croutons for this Caesar salad. All they need is 15 minutes in a hot oven! You can prep the rest of the salad while they bake. Here are our tips for the best homemade croutons:

  • Use great bread: The better the bread, the better the crouton! Use artisan bread, French bread or sourdough bread from the store, or leftover homemade bread.
  • Tear the bread into pieces: Tearing the bread into small pieces makes for crispier croutons with crevices that catch the dressing!
  • Add garlic powder. Our croutons recipe is for garlic croutons, which have the perfect savory flavor.
  • Bake until crispy (about 15 minutes). You’ll use a low temperature, 300 degrees, and bake until just crispy. The croutons crisp up after baking .
Best Caesar salad

The secrets to homemade Caesar dressing

This Caesar dressing recipe is our favorite that we’ve been making for years! It’s a healthy spin on the standard but it tastes just as good. It’s also easily made vegetarian. Here are a few notes on this Caesar dressing:

  • Greek yogurt gives it a healthy spin. Instead of going all mayo and oil, we’ve added a little Greek yogurt too. This keeps it creamy but cuts a few of the calories. We use this philosophy in our Ranch Dressing recipe too.
  • Use anchovy paste, or don’t: it’s optional! Traditional Caesar dressing gets its savory flavor from anchovies, so we’ve used it here. It adds a huge amount of flavor! But this dressing tastes just as good without it. Feel free to make a vegetarian Caesar dressing and it’s just as good.
  • There’s no raw egg. Standard Caesar dressing uses raw egg yolks (like a homemade mayo). But this recipe is so full of flavor, it doesn’t need it.
How to make Caesar salad

Make ahead instructions for Caesar salad

Once you’ve got your creamy dressing and crunchy croutons, all you need is romaine hearts and Parmesan cheese shavings to bring together that perfect Caesar salad. Want a few time savers for putting it together? Here’s how to make it ahead:

  • Make the dressing up to 1 week in advance. Make it and refrigerate up to 1 week: the flavor tastes just as good!
  • Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. The flavor gets gradually staler over time, so the closer to fresh they are, the better.

Variations: make it a main dish!

If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:

Caesar salad

More variations: grilled, kale, and more

Here are a few more variations on Caesar salad that put a fun spin on this classic salad:

This Caesar salad recipe is…

Vegetarian without anchovy paste. For gluten free, use gluten-free bread for the croutons.

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Caesar salad

Perfect Caesar Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.


Ingredients

For the Caesar dressing (makes 1 cup)

  • 1 medium clove garlic
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tablespoons lemon juice (1/2 lemon)
  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste (optional)
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Caesar salad

  • 1 recipe Homemade Croutons
  • 3 romaine hearts* (or 1 large head romaine)
  • 1/2 cup Parmesan cheese shavings

Instructions

  1. For the croutons: Make the Homemade Croutons, but tear the bread into pieces instead of slicing it into cubes.
  2. For the dressing: While the croutons bake, make the dressing. Grate the garlic, or finely mince it. Grate the Parmesan cheese as finely as possible (it’s helpful to use a microplane or the fine holes on a grater). Juice the lemon. Whisk together all the ingredients in a bowl. Store refrigerated (keeps at least 1 week).
  3. For the salad: Tear the romaine leaves into pieces (or chop them). Top each salad with Parmesan cheese shavings, croutons, and dressing.

Notes

*Romaine hearts are easy to find packaged separately in the produce aisle.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Caesar salad

More great salad recipes

We love salads! If you do too, here are a few more great salad recipes to try:

  • Broccoli Salad Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.
  • Perfect Italian Salad Crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.
  • Antipasto Salad Hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.
  • Classic Corn Salad Fresh and full of tangy flavor, with bursts of bright tomato and basil!
  • Caprese Salad Pair perfectly ripe, juicy tomatoes with fresh mozzarella and peppery basil.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Italian Tortellini Salad

Italian Tortellini Salad made with cheese tortellini, tomatoes, salami, olives, basil, zesty homemade Italian dressing and more! This hearty pasta salad can be served as a main dish or side dish. Our Greek Tortellini Salad has been a reader favorite fo…

Italian Tortellini Salad made with cheese tortellini, tomatoes, salami, olives, basil, zesty homemade Italian dressing and more! This hearty pasta salad can be served as a main dish or side dish. Our Greek Tortellini Salad has been a reader favorite for years! I am so glad you guys love it. Let me introduce you to…

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Buttermilk Herb Smashed Potato Salad.

Oh my… you’ve got to make this smashed potato salad happen! By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK. Yes. I said it.  They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in […]

The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.

Oh my… you’ve got to make this smashed potato salad happen!

buttermilk herb smashed potato salad

By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK.

Yes. I said it. 

crispy smashed potatoes

They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in a way!

While they are perfect on their own and I love them as a side (Eddie requests them CONSTANTLY), I also like to dip them in sauce or dressing.

And both of those options are great. But since I can’t control my desire to find different ways to make things, even my favorite things, I turned said smashed potatoes into a smashed potato salad.

Oh and I’m in love with it. YEP.

smashed potatoes in a bowl

You have to really love smashed potatoes to make them into a salad, because here’s the thing: it’s a little extra work. You know? There are a few steps – you have to boil the potatoes, smash them, roast them, and THEN you take them and cover them in a homemade dressing.

It’s slightly high maintenance for something that doesn’t appear high maintenance. I promise it’s worth it if you’re feeling something different that regular old smashed potatoes.

chopped dill and chives

The dressing is SO GOOD. I don’t think it’s a huge secret that I’ve never loved creamy potato salad. Some of you might have even found my blog from this roasted potato salad. It blows my mind how many of you still make that recipe all these years later.

While I have warmed up (slightly) to the idea of creamier potato (and pasta) salads, a very light coating of dressing is still my favorite. This is an almost-ranch dressing. I’ve made homemade ranch before and you can find it here.

herb buttermilk dressing

But I love how herb loaded and refreshing and light this dressing is. It barely coats the smashed potatoes and still allows their original flavor to shine. 

And since the potatoes are smashed, they take on even MORE flavor if that’s possible. Season from the ground up – starting with the smashed potatoes, and you will adore the end result. 

pouring dressed on smashed potatoes

Okay and yes I realize that this salad sort of looks like… nothing special.

Right? 

It doesn’t look wildly spectacular and even seems rather simple in flavor.

buttermilk herb smashed potato salad

But! I’m here to tell you that the texture of the crisp, smashed potatoes plus the herby, refreshing buttermilk yogurt dressing is UNREAL. 

It’s delicious served warm, when the potatoes come right out of the oven.

And it’s wonderful served at room temp once the potatoes have cooled.

It’s even good straight from the fridge. Because FLAVOR.

Make it for friends. Make it for dinner. Or make it just for you!

buttermilk herb smashed potato salad

Smashed Potato Salad

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Buttermilk Herb Smashed Potato Salad

This smashed potato salad is made with crispy, smashed baby gold potatoes and tossed with a buttermilk herb yogurt dressing.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2.5 pounds baby yukon gold potatoes
  • 1 to 2 tablespoons olive oil
  • pinch of kosher salt and pepper

buttermilk herb dressing

  • ¼ cup plain greek yogurt
  • cup buttermilk
  • 2 garlic cloves minced or pressed
  • 2 tablespoons chopped fresh chives plus more for garnish
  • 2 tablespoons chopped fresh dill plus more for garnish
  • 2 teaspoons dijon mustard
  • pinch of kosher salt and pepper

Instructions

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. (Note: you can do this ahead of time and store the potatoes in the fridge.)
  • Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
  • Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Make the dressing while the potatoes roast. Remove the potatoes from the oven and let them cool slightly. Place the potatoes in a bowl and cover with the dressing, tossing well. Add a few handfuls of extra fresh herbs. Taste and season additionally with salt and pepper if needed. You might need more - this will depend on how seasoned your potatoes are before roasting.
  • Serve immediately. You can serve this warm or cold - it is your preference. This is best eaten after it is made, but refrigerated leftovers do taste good and you can heat them up too!

buttermilk herb dressing

  • Whisk the dressing together in a bowl. You can do this an hour or so ahead of time - or even more, I just prefer the herbs to be super fresh. Store any leftovers of this in the fridge for 3 to 5 days!

buttermilk herb smashed potato salad

It is so perfect!

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Roasted Salmon Salad with Hot Ginger Vinaigrette.

You’re about to fall in love with this hot ginger salmon salad!  Oh yes yes yes. It’s the flakiest, butteriest, most flavorful salmon on top of greens that are drizzled with hot ginger dressing. Hot.ginger.dressing. Say it again! I have loved hot bacon dressing for as long as I can remember. And it’s not JUST […]

The post Roasted Salmon Salad with Hot Ginger Vinaigrette. appeared first on How Sweet Eats.

You’re about to fall in love with this hot ginger salmon salad! 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

Oh yes yes yes. It’s the flakiest, butteriest, most flavorful salmon on top of greens that are drizzled with hot ginger dressing.

Hot.ginger.dressing. Say it again!

hot ginger dressing

I have loved hot bacon dressing for as long as I can remember. And it’s not JUST because of the bacon. I mean, but it sort of is.

This has been said on the blog ten million times, but my grandma loved (and my mom loves!) hot bacon dressing more than just about anything. There were a few places  where they would only order the spinach salad with hot bacon dressing. And it’s one of the first salads I ever fell in love with. One of the only salads I would actually eat as a kid. 

Shocking.

best roasted salmon

Sometimes I just don’t want to cook bacon. (I know, tell that to me 2011 self, OMG.)

Other times, I don’t have bacon. Like now! 

I realize that this isn’t the same thing. After all, the bacon fat in the dressing is where alllll the goodness comes in. And we don’t really have that here, exactly, but the warm ginger and garlic? Oh my gosh. It is so, so good on this salad! 

hot ginger dressing

The salad is really simple. Well, it is and it isn’t. You need to cook the salmon AND the dressing, but neither take a long time. The greens are coated in the warm dressing and I could probably eat the greens and dressing alone. The salmon and almonds gives it some bulk so it’s an actual meal. Oh and texture and crunch! 

Of course.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

As for the salmon – I absolutely LOVE the spice mix on this one. A little smoky and sweet. It goes with everything! And it’s just so flavorful, yet at the same time allows the salmon to shine. It creates a nice crust on the fish and allows you to keep the salad simple.

I mean, it’s SO simple. In fact, we’re doing romaine, kale, toasted almonds and roasted salmon. Then drizzled with the hot ginger dressing.

Easy as pie. (I wish I had pie.)

best roasted salmon

It’s simple enough that you can add in anything else you have in the fridge. I think some blanched green beans would be delish in here. Or even snap peas. Make it a clean out the fridge meal if you want. 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

The salmon is great cold too, meaning this is awesome for leftovers! You can easily reheat the dressing. However, it’s fine cold from the fridge too. And since it doesn’t have the bacon fat, it won’t be solid. 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

Now that looks like a SALAD.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

This is a delish dinner, a great lunch idea, perfect for this warmer months and an overall light option if you’re just not super hungry. You could pair it with something else or serve it alone. And my favorite idea: bundle the entire salad up in a wrap! I love meals like that.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

It’s the best.

hot ginger dressing

Hot Ginger Salmon Salad

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Salmon Salad with Warm Vinaigrette

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author How Sweet Eats

Ingredients

  • 1 pound salmon
  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 4 cups chopped kale
  • 1 teaspoon olive oil
  • 4 cups chopped romaine lettuce
  • cup roasted, salted almonds, chopped

hot ginger dressing

  • 1 tablespoon toasted sesame oil
  • 1 small shallot, diced
  • 2 teaspoons chopped fresh ginger
  • 1 garlic clove, minced
  • 1 ½ tablespoons red wine or apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • ¼ to ⅓ cup olive oil

Instructions

  • Preheat the oven to 400 degrees F. Place the salmon on a baking sheet. Stir together the brown sugar, salt, paprika, coriander, garlic powder and pepper. Rub the spice mix all over the top of the salmon.
  • Roast the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is opaque.
  • While the salmon is roasting, place the kale in a large bowl. Drizzle with the 1 teaspoon of olive oil and massage the kale. This helps break it down and it will be less bitter. Let it sit for 10 minutes while you make the hot ginger dressing.
  • To assemble the salad, toss the romaine lettuce in with the kale. Drizzle the greens with the dressing and toss. Add the salmon and almonds on top. Serve!

hot ginger dressing

  • Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
  • This dressing can be refrigerated and used warm or cold! To reheat, just heat in a skillet for 1 to 2 minutes until warm.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

I could probably drink that dressing.

The post Roasted Salmon Salad with Hot Ginger Vinaigrette. appeared first on How Sweet Eats.

Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.

Welcome to my new obsession: hard boiled egg vinaigrette. YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it.  I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette? But if you’re a lover of eggs […]

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Welcome to my new obsession: hard boiled egg vinaigrette.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it. 

perfect hard boiled egg

I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?

But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.

roasted asparagus

I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad

Seriously, if you need an egg salad recipe, RUN to that one right this minute!

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper! 

However this… this recipe is a game changer for me.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have a few other asparagus + egg toast combos.

And since I also happen to lose my mind over all things tart, briney and vinegary?

This bowl is basically a combo of all my favorite things. 

The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!

goat cheese tartines

In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.

Um. It might be my lunch for the remainder of 2020. 

tartines

And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese. 

You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one! 

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Hard Boiled Egg Vinaigrette

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Goat Cheese Tartines with Hard Boiled Egg Vinaigrette

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound asparagus
  • 2 teaspoons olive oil
  • salt and pepper
  • 4 baguette slices, or toast, or whatever bread you have, toasted!
  • 4 ounces goat cheese, softened
  • 1 cup greens, microgreens, arugula (whatever you have!)

hard boiled egg vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 hard boiled eggs, chopped

Instructions

  • Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
  • Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!

hard boiled egg vinaigrette

  • Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)

Notes

adapted from bon appetit

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Definite new favorite until the next new favorite.

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Asparagus Salad with Feta

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing. Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe. What’s in this asparagus salad? This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus. To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.

Asparagus salad

Want a salad that’s as tasty as it is versatile? Enter: asparagus salad! It’s got savory sauteed asparagus, cooked up in a hot pan for a few minutes then spritzed with lemon. Add that to a bed of greens and sprinkle with with peppery radishes and salty feta cheese. A Dijon mustard dressing tops it off, perfectly balanced with tangy and savory notes. Even better: you can serve as a side dish, or add cooked quinoa and make it a main dish salad. When Alex served it to me, I exclaimed “Yum!” halfway into the first bite…which was when we knew we had to share the recipe.

Asparagus salad

What’s in this asparagus salad?

This asparagus salad features spring’s most popular vegetable! Asparagus is usually available most of the year, but it’s best in March through June. If you can find this veggie at a local farmers market, make sure to pick some up! The best asparagus is fresh, tender local asparagus.

To complement the robust flavor of asparagus, we wanted to surround it with fresh, zingy flavors like lemon and crunchy greens. Here’s what’s in this asparagus salad:

  • Asparagus: You’ll use our sauteed asparagus recipe, cooked in a hot pan and squeezed with lemon. It’s also great as a stand-alone side dish!
  • Radishes: Peppery radishes add a kick.
  • Red onion: Onion adds a savory note; you could also use green onion.
  • Feta cheese: Brings savory saltiness.
  • Lemon zest: Adds a nice freshness; you can use the lemon from the sauteed asparagus recipe. (Here’s how to zest a lemon.)
  • Dijon dressing: This healthy dressing just 5 minutes to make and covers the entire salad with a tangy brightness

Want a few more salad dressings? Try our How to Make Healthy Salad Dressing.

Asparagus salad

Ways to serve this asparagus salad

This salad is so versatile, you can serve it with just about anything! It’s up there in our list of our favorite salad recipes. Here are a few ways we’d recommend:

  1. As a main dish salad: Add cooked quinoa to make this asparagus salad a main dish salad for lunch or a light dinner.
  2. With salmon: It would be a great pairing for Lemon Dill Salmon or Easy Cedar Plank Salmon.
  3. Alongside pasta: Dishes that would work well: Creamy Cavatappi Pasta or Creamy Goat Cheese Pasta.
  4. With soup: Imagine it with this Vibrant Spring Soup for a springy luncheon or dinner party.
  5. With risotto: This would pair nicely with Easy Mushroom Risotto, adding a nice source of fiber.
Asparagus on baking sheet

Asparagus nutrition

Is asparagus healthy? You bet. There are lots of great things about eating this super vegetable; here are some highlights:

  • High in fiber: It’s a great source of fiber: 1 cup of cooked asparagus has 4 grams of fiber. (Source)
  • High in Vitamin K: It’s a great source of vitamin K, over 50% your daily requirement. Vitamin K is a nutrient involved in blood clotting and bone health (Source).
  • Relatively high in protein: It’s also high in protein for a green vegetable: 1 cup also has 4 grams protein. (Source) That’s a similar level to broccoli and potatoes.
Asparagus salad

Other ways to use asparagus?

Looking to add more asparagus to your life? Outside of this asparagus salad, here are some of our favorite ways to serve this veggie:

  • Easy Baked Asparagus An easy side dish that’s a hit with everyone! The green stalks are roasted until tender, spritzed with lemon & topped with Parmesan.
  • Roasted Asparagus with Lemon Or, bake it in the oven for about 10 minutes with garlic, olive oil, and lemon slices. Perfection!
  • Shaved Asparagus Salad Ever tried asparagus raw? It tastes mild and sweet! Eat it as shaved asparagus salad, which pairs the ribbons with a tangy lemon vinaigrette and Parmesan.
Dijon mustard dressing

This asparagus salad recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, omit the cheese and add chopped roasted salted almonds.

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Asparagus salad

Asparagus Salad with Feta


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This asparagus salad is bursting with flavor and totally versatile! It highlights this healthy veggie with lemon, radishes, feta, and a Dijon dressing.


Ingredients


Instructions

  1. Thinly slice the red onion into slivers. Place them in a bowl of water while you prepare the salad, then drain before using (this mellows the strong flavor). Thinly slice the radishes.
  2. Make the Sauteed Asparagus. Remove to a bowl until serving.
  3. Make the Dijon Mustard Dressing.
  4. To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegetarian

Keywords: Asparagus Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes