Feb 13

Feb 13 Simple & Bright Side Salad

Salads are defined most simply as dressed raw greens. Sure, that description isn’t enticing, but it leaves open so many possibilities. So why do we often script salads into being something boring and blasé? Why do we relegate them only to lunch and dinner? We are here to proudly celebrate salads as a brunch staple! Salads, at their best, should enhance and highlight the bright flavors of their components. When utilized as a side dish, they should provide contrast to the other flavors and textures expressed in a meal. Why wouldn’t you want to enjoy them at any time of the day?

Our Simple Side Salad recipe is inspired by many dishes and moments. Primarily? The salad on the veggie combo at our neighborhood Ethiopian restaurant.

What are the basics of a good salad? Tasty greens, fat (oil), and acid (lemon, in this case). We’ve added toasted sunflower seeds for some salty nuttiness and jalapeno and shallot for added brightness. Despite the focus on brunch, this salad will work at any time of the day. And the best part? You don’t have to think too hard about it. We’ve included some alternate “measurements” in the ingredients list if you don’t feel like measuring. This is a salad you toss together when you realize you want to liven up a frozen pizza night, build a base for a meal with some leftover marinated tempeh, or contribute something to a dinner party without having to google wine ratings.

We encourage you to make it your own. We urge you to invite some friends over and spread the good word about salad as a breakfast staple.

David & Mars

Tips & Info

Tender greens wilt fast. If you’re prepping many plates or otherwise want to prolong the life of your salad, hold the acid until the last minute. Try dressing with only oil and pepper and serving with a lemon wedge on each plate!
This recipe is so basic it’s almost a non-recipe. Do whatever sounds good to you!
Great addition ideas are sliced oranges, cherry tomatoes, bell peppers, berries… You name it! Use another citrus juice to change it up! Top with a different nut or seed! Choose your own adventure!
Make a full brunch spread! Find a guide to complementary recipes and tips on how to put it all together here.

Simple Side Salad

Power Plant | David Griffin-Luna | 2/13/20
Time: < 10 minutes | Feeds: 2-4
(We don’t know how hungry you are!)

Equipment:

Cutting board

Knife

Mixing or serving bowl

Salad tongs, tongs, or other utensils for tossing

Small skillet or baking pan (if roasting your own sunflower seeds)

Ingredients:

¼ lb spring mix or other tender salad greens (three good, big handfuls)

¼ cup roasted, salted sunflower seeds (a palm-full)

2 tbsp extra virgin olive oil (a couple healthy glugs)

1 tbsp fresh-squeezed lemon juice (¼ of a large or ½ of a small lemon)

1 tbsp thinly-sliced shallot (½ a small one)

2 tsp-1tbsp jalapeño, seeded and cored, minced (about ½ an average pepper)

6-8 grinds (½ tsp) fresh-ground black pepper

Instructions:

Need to roast your own seeds?

Toss ¼ cup raw sunflower seeds with 1 tsp neutral oil (sunflower works great here!) and a pinch of salt. Combine in a pan and roast in the oven (whatever temp your oven is at when cooking other food, I usually roast mine for a few minutes at 425°F while cooking potatoes) or on your stove at medium heat until just golden-brown. Watch carefully as they can burn quickly and continue to roast after removed from heat.

Salad

Combine all ingredients except sunflower seeds in a large bowl, ending with oil and lemon juice (make sure to only dress right before serving to avoid wilted salad!)

Toss, making sure to recirculate any bits that end up on the bottom of the bowl

Top with sunflower seeds (either in the bowl or on the plate, depending on if you’re serving it family-style or plating individual portions)