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5 Scrumptious Main Dish Salads Perfect For Summer
And we've even included the best wine pairings.
After a winter of hearty stews and soups, I plan my summer dinners around seasonal main dish salads and often use a grill instead of my oven. Each of these five salads serves four and goes great with crusty sourdough bread or a baguette — and refreshing summer wines that hold up to vinegar-based dressings.
If you’re craving something sweet afterward, there’s nothing better than a scoop of your favorite ice cream topped with fresh berries, peaches and all the summer fruit you’ll miss once fall arrives.
Corn, Cheddar and Avocado Salad
Corn, Cheddar and Avocado Salad_by_Meredith Miotke_1280x704.jpg
Created by Candy Schulman, winner of the Vermont Cabot Creamery Recipe Contest
Salad Dressing (can be made in advance)
1 cup olive oil
¼ cup balsamic vinegar
2 garlic cloves, minced
2 teaspoons paprika
Shake everything together in a glass container.
Salad
4 ears fresh corn
1 pound boneless chicken breast
2 tablespoons olive oil
Salt and fresh pepper, to taste
3-4 cups assorted salad greens (Boston, red leaf, etc.), washed and torn into bite-size pieces
¼ pound grated cheddar
2 avocados, peeled and thinly sliced
2 ripe beefsteak tomatoes, cored and cut into chunks
Tortilla chips, to taste
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2 tablespoons olive oil
1/8 teaspoon each salt and fresh pepper
½ cup crushed hazelnuts
1 15-ounce can chickpeas, drained and rinsed
3 cups little gem or assorted lettuces
1 bunch lacinato kale, approximately 4 cups, washed, stemmed and chopped
1 cup thinly sliced red onion
Heat the oven to 425°F.
Toss broccolini with oil, salt and pepper.
Spread evenly on a baking sheet lined with parchment paper.
Roast until the broccolini is lightly charred and the stems are crisp tender, for about 15 minutes.
Roast the nuts until they are browned, for 5 minutes.
Toss the charred broccolini, chickpeas, torn lettuce, kale and onion in a salad bowl.
Toss with the anchovy dressing and serve.
Wine pairing: Pouillly-Fumé or Gruner Veltliner
Grilled Beef Salad With Oranges
Grilled Beef Salad With Oranges_by_Meredith Miotke_1280x704.jpg
Adapted from Food & Wine; created by Charles Phan
Salad Dressing
1 tablespoon lime juice
¼ cup fresh orange juice
2 teaspoons rice vinegar
1½ tablespoons low-sodium soy sauce
1 tablespoon sugar
¼ teaspoon salt
Combine all the ingredients.
Salad
1½ pounds strip steaks, 1-inch thick
2 cloves garlic, minced
¼ cup low-sodium soy sauce
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
¼ cup sugar
2 navel oranges, peeled and cut into sections
6-8 ounces watercress
6 ounces frisée, torn into small pieces
Salt and fresh pepper, to taste
Toast the peppercorns and coriander in a dry pan, shaking for 1 minute, until fragrant. Cool. Crack them with a mortar and pestle or the back of a knife.
Marinate the steaks in a plastic bag containing the garlic, soy sauce and sugar. Seal and refrigerate for at least 2 hours.
Grill the steaks (10 minutes for medium rare).
Mix the orange sections and the greens, tossing with dressing and with salt and pepper.
Arrange on four plates, not in bowls. Top with slices of steak cut across the grain; serve.
Wine pairing: Slightly chilled pinot noir or Beaujolais
What's your favorite thing to cook in the summer? Let us know in the comments below.
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