I’ve said it before and I’ll say it again. I love to eat salads this time of year. This salad is inspired from my friend Jenny and her husband Adam. Her husband works at a local restaurant and when they have get togethers, this salad usually makes an appearance. It is on the menu of the restaurant where he works and while I never order it there, I love eating it at their house. I love how beautiful it looks on a plate, the gorgeous colors and mostly, the cornbread croutons. They really make this salad special.
This salad is more of an idea than a recipe. I do have a specific recipe for the dressing, but the salad is what you want it to be. This is my version of the salad that Adam makes. I am sure that is not even close to what he makes, but I like it. Use whatever is fresh and available. I would like to think that this salad is called Market Salad because it is made from whatever looked good at the Farmer’s Market that morning.
For the dressing (which I also use for the chicken marinade sometimes):
2 Tablespoons Dijon mustard
4 Tablespoons honey
2 Tablespoons chopped fresh tarragon
2 cloves chopped garlic
3 tablespoons orange juice
2/3 cup red wine vinegar
3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Put everything in a Mason jar except for the olive oil. Close the top and shake until everything is combined.
Pour in olive oil.
Shake again until mixed.
You can make this a few days ahead and keep in the fridge. I use maybe 1/3 for the salad. You can use the leftovers on another salad or it makes a great marinade for chicken.
The salad:
2 heads romaine lettuce shredded
2 cups arugula
1 bunch Italian parsley (I really like to use herbs as a salad green. I love to use torn parsley in my salads)
1/2 cup baby tomatoes
3 green onions sliced
1 avocado diced (I add this right before I serve it so it does not brown)
1/3 cup chopped dates
1/3 cup sliced almonds
2 ears corn taken off of the cob (I threw it in raw)
2 chicken breasts
Cornbread Croutons
Throw everything into a bowl, except for the croutons. Toss with a little of the dressing. You can always add more, but cannot take away, so go easy with the dressing. I really do not like a salad drenched in dressing. Scatter some croutons on top.
Eat and enjoy.
You can tell that I did.
Ingredients
- 2 Tablespoons Dijon mustard
- 4 Tablespoons honey
- 2 Tablespoons chopped fresh tarragon
- 2 cloves chopped garlic
- 3 tablespoons orange juice
- 2/3 cup red wine vinegar
- 3/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 heads romaine lettuce shredded
- 2 cups arugula
- 1 bunch Italian parsley (I really like to use herbs as a salad green. I love to use torn parsley in my salads)
- 1/2 cup baby tomatoes
- 3 green onions sliced
- 1 avocado diced (I add this right before I serve it so it does not brown)
- 1/3 cup chopped dates
- 1/3 cup sliced almonds
- 2 ears corn taken off of the cob (I threw it in raw)
- 2 chicken breasts
- Cornbread Croutons
Instructions
- Put everything in a Mason jar except for the olive oil. Close the top and shake until everything is combined. Pour in olive oil. Shake again until mixed.
- Throw everything into a bowl, except for the croutons. Toss with a little of the dressing. You can always add more, but cannot take away, so go easy with the dressing. I really do not like a salad drenched in dressing. Scatter some croutons on top.
LOVE THE LOOKS OF THIS!…Salad is one of my favorite foods and I have leftover chicken! PERFECT!
We have been enjoying salads every night for dinner. I can’t wait to try this dressing.
Your website gives me hunger pains! Everything looks delish! I will have to have my husband check out your site for ideas
Looks and sounds amazing!
we are having friends over this week and im going to make this salad. looks delish.
I know what restaurant you are talking about ;o)
LOVE this salad and will definitely be making it at home now. I have to have the goat cheese, though! Thank you!
What lovely, light, fresh salad!
What a beautiful, colorful salad! It’s 9am here and yet I’m craving this salad.