I love pairing a delicious summer dinner with a great side salad.
My standards are simple: I want something that feels a step above bottled dressing and bagged lettuce but comes together easily on a weeknight.
As grocery prices start to come back down, cooking at home is more appealing and even a little cheaper. So, I decided it was finally time to see if I could find a salad recipe that fits my needs and is packed with flavor.
I’m a fan of Ina Garten, so I made and reviewed three of her salad recipes to find my new summer favorite. Turns out, sometimes unlikely combinations come out on top.
I started by making Garten’s Cape Cod chopped salad.
The Cape Cod chopped salad calls for 8 ounces each of arugula and bacon, 6 ounces of crumbled blue cheese, one Granny Smith apple, and a half cup each of dried cranberries and walnuts.
I bought pre-crumbled blue cheese because it was easy to measure and sprinkle on the salad.
Next, I cooked bacon and tossed it with the rest of the ingredients.
Garten’s recipe calls for cooked bacon, so I put a few strips on a baking rack atop a sheet pan to catch the grease. After 20 minutes at 400 degrees Fahrenheit, they came out perfectly crispy.
Next, I combined all of my base ingredients and toppings in a large bowl.
The dressing was easy to make, which I liked.
For the dressing, I combined 3 tablespoons of apple-cider vinegar, 1 teaspoon of orange zest, 2 tablespoons each of maple syrup and orange juice, 2-½ teaspoons of Dijon mustard, 1-½ teaspoons of salt, half a teaspoon of pepper, and 2/3 cup of olive oil.
Finally, per Garten’s recipe, I tossed the salad with the dressing and finished it with half a teaspoon of salt.
The final salad was pretty basic but still tasty.
Garten’s Cape Cod chopped salad was relatively easy to make, especially since the most involved step was cooking bacon. I loved the combination of crunchy, savory, and sweet components.
I particularly enjoyed the contrast of the tangy dressing with the rich cheese and bacon. However, this salad was nothing groundbreaking — it was just a great rendition of a classic.
The flavors stood out beautifully at first, but I suggest eating this salad fresh. As it sat in the fridge, everything started to meld together.
Next, I made Garten’s maple-roasted-carrot salad.
Garten’s maple-roasted-carrot salad calls for 6 ounces each of arugula and diced goat cheese, 2/3 cup each of Marcona almonds and dried cranberries, and 2 pounds of carrots.
I thought the almonds and goat cheese made this salad feel a little fancier right off the bat.
Roasting the carrots was the most time-consuming part of this recipe.
Next, I had to roast carrots.
I chopped carrots into diagonal slices (Garten recommends 1 inch wide by 2 inches long) and tossed them with ¼ cup of olive oil, 1 teaspoon of salt, and half a teaspoon of pepper.
Then, I roasted them in the oven at 425 degrees. I removed them from the oven after 25 minutes, tossed them in ¼ cup of maple syrup, and put them back in the oven for another 10 minutes.
I brought the cranberries and orange juice to a simmer in a small pot.
While the carrots were roasting, I brought the cranberries and 2/3 cup of orange juice to a simmer in a small pot.
Once the mixture started bubbling, I immediately removed it from the heat and set it aside to let the cranberries soak.
I didn’t understand the purpose of this step at first. However, I later realized that the orange juice made the cranberries extremely plump and juicy.
As the dish came together, I appreciated that the salad and dressing required only a few ingredients.
Next, I whisked a simple four-ingredient dressing using 3 tablespoons each of olive oil and sherry-wine vinegar, two grated garlic cloves, and half a teaspoon of salt.
I couldn’t find sherry-wine vinegar, so I used white-wine vinegar and added a splash of sherry. Though this worked in a pinch, I think red-wine vinegar would’ve been a better substitute — the white-wine version didn’t feel complex enough.
Finally, I tossed my ingredients with the dressing and finished it with a pinch of salt (it seems Garten is a big fan of salting her salads).
Garten’s recipe called for mixing all the ingredients at once, but if I make this salad again, I’ll wait to add the Marcona almonds — they quickly got lost at the bottom of the bowl.
The final salad was tasty but took over an hour to prepare.
I enjoyed the balance of light, zesty citrus and hearty roasted carrots. The Marcona almonds and goat cheese added an elegant touch.
Garten’s maple-roasted-carrot salad would make a lovely side dish for a fancy meal.
However, it won’t be in my weekly rotation due to its expensive ingredients (like the Marcona almonds and goat cheese) and the extra time required for roasting the carrots.
Finally, I made Garten’s tricolore salad with oranges.
Garten’s tricolore salad with oranges called for endive, radicchio, a cup of shallots, four oranges, 3 ounces of arugula, and 2/3 cup of kalamata olives.
I appreciated that this recipe didn’t require me to purchase a large container of cheese or nuts.
I macerated the shallots, which didn’t take long at all.
After slicing the shallots into thin rings, I placed them in a small bowl with 2 tablespoons of apple-cider vinegar to macerate.
The recipe said to let them soak for 10 minutes, so I set them aside while I prepared the other ingredients.
I made the dressing with five simple ingredients.
Next, I whisked together the simple dressing — half a cup each of olive oil and lemon juice, half a teaspoon each of pepper and Dijon mustard, and 1 teaspoon of salt.
I tossed everything together in a large bowl and finished the salad with a sprinkle of salt.
Finally, I removed the shallots from the vinegar with a slotted spoon and combined them with my other ingredients in a large bowl.
Again, I finished the dish with Garten’s seemingly signature sprinkle of salt.
The final salad was both delicious and beautiful.
I loved making and eating Garten’s tricolore salad with oranges. It was simple to throw together, and the contrast of purple radicchio, bright oranges, and green endive looked beautiful.
The zesty dressing and elegant endive and radicchio paired perfectly with the sweet oranges and savory olives.
Garten’s tricolore salad was the winner.
Garten’s Cape Cod chopped salad and maple-roasted-carrot version were both tasty. Still, her tricolore salad with oranges was the clear winner in simplicity, uniqueness, and aesthetic appeal.
It’s now a staple in my summer dinner rotation. I’m looking forward to pairing it with main courses, like her three-ingredient chicken, for a delicious seasonal meal.
The post I made 3 of Ina Garten’s salad recipes —the best felt the fanciest but was the easiest to make appeared first on Business Insider.
