By Linda Gordon
Scripps Howard News Service
Dig out your salad spinner. It's that time of year: National Salad Month.
There's no need to preheat an oven when mixed greens and crisp veggies lead the menu. And if cheese, bacon bits, croutons, creamy dressings and other high-cal adornments are downsized, that plate of rabbit food can be a good nutritional buy without adding to your waistline.
According to a recent USA Today survey, a lot of Americans have caught on to this fact. Salad consumption is currently at an all-time high, with 73 percent of American households serving salads as a regular part of their meals.
That's a lot of lettuce--but not always in the expected varieties. Those gourmet mesclun blends that combine arugula, radicchio and sorrel are only part of the picture, and even romaine has limited appeal.
Just ask Corey Heath, executive chef at Aqua Grill in Naples, Fla. Before recently tweaking the restaurant's bill of fare, he did an informal survey.
"I just went through the dining room and asked around," he said.
Would diners be interested in a wedge of iceberg with beefsteak tomato and Maytag blue cheese dressing, similar to the steakhouse salads popular in the '60s and '70s?
You bet, he discovered.
"To be honest, that's what many of them grew up on," Heath said, "so that's what they like. It's kind of a retro thing."
As a result, the iceberg wedge--updated with the addition of black American olives and sliced artichoke hearts--joined the list of Aqua Grill options, which range from baby greens and romaine to spinach.
And as predicted, the newcomer was immediately embraced by the dining public.
"It's amazing," the chef said. "We sell about 30 a night now ... one iceberg salad on every three dinner checks. Now we're adding it to the lunch menu."
Ah, lunch. According to Alex Bernard, chef-proprietor of Alexander's Restaurant of Naples, that's a prime salad-eating time.
"I think salads have definitely increased in popularity," he said. "People today are health-conscious, and more and more of my customers are having salad for lunch or dinner on a year-round basis. Just add a protein like chicken or fish for a satisfying meal."
Because of this trend, chefs have been forced to become more innovative. That's why so many interesting salad compositions are now available throughout the restaurant industry, according to the chef.
In addition to regular offerings like an Oriental Thai salad and chicken-salad served with homemade banana bread, Bernard has a repertoire of three salad specials that he rotates on his lunch menu.
One features mango-glazed grilled salmon with feta cheese and candied pecans. Another is made up of baby greens, tomato, sweet onion and goat cheese topped with grilled lamb loin and a dash of balsamic vinaigrette.
Tony Ridgway, chef-proprietor at Ridgway Bar & Grill in Naples, agrees that the demand for salads has sparked creativity. But he's concerned that fusion-confusion can result if the components aren't carefully combined.
His signature Terra Salad--originated in 1996 when he opened Terra Restaurant--is a case in point. Since first being introduced, the unique blend has captivated diners.
Why?
"The tastes work together spectacularly," he said.
Initially, Ridgway and his team worked together mixing and matching various ingredients that were prototypical of the Mediterranean region, to match Terra's theme. They came up with a salad made up of mixed greens, pine nuts, roasted red peppers, onions, prosciutto, kalamata olives, Gorgonzola and a balsamic vinaigrette--which combines foods indigenous to Italy, Greece, France and Spain.
Although Terra has closed, since replaced by Ridgway Bar & Grill, its namesake salad lives on.
"Yes, I took it with me and added it to my menu," the chef said. "It was worth keeping."
Here are a few recipes that are easy to make at home. No special equipment is involved, not even a stove. All recipes are from www.hungrymonster.com.
Chickpea Salad
Ingredients:
2 cans (16 oz. each) chickpeas or garbanzos
1/2 cup Wishbone Italian dressing
2 Tbs. fresh parsley, chopped
2 Tbs. pimientos, chopped
1 Tbs. capers
lettuce
Preparation:
In medium bowl, combine all ingredients. Cover and chill for at least two hours. Serve over lettuce. Makes about three cups of salad.
Artichoke Surprise Salad
Ingredients:
1 jar (6 oz.) marinated artichoke hearts
1 small head romaine lettuce, torn
2 Tbs. roasted red peppers, julienned
1 bunch bean or alfalfa sprouts
1/2 cup almonds, slivered
1/2 cup water chestnuts
3 radishes, sliced in thin circles
2 green onions, finely chopped
1/4 cup mozzarella cheese, shredded
1-1/2 Tbs. white-wine vinegar
1 Tbs. salad oil
freshly ground black pepper to taste
1 Tbs. sugar
1 small garlic clove, crushed
Preparation:
Drain artichokes, reserving marinade. In a bowl, combine artichokes, lettuce, red peppers, sprouts, almonds, water chestnuts, radishes, onion and cheese. Set aside.
In a jar with tight-fitting lid, combine the reserved marinade, vinegar, oil, pepper, sugar and garlic. Cover and shake well. Pour dressing over salad and toss to mix. Serves four to six.
Ginger-Dressed Salad
Ingredients:
1 head iceberg lettuce
1/3 cup peanut oil
1 Tbs. sugar
2 tsp. soy sauce
1/2 tsp. salt
1/2 tsp. white pepper
1/2 Tbs. fresh ginger, finely grated
Preparation:
Divide shredded lettuce between four serving bowls. Combine remaining ingredients, mix well, cover and chill for two hours. Pour over lettuce and mix well. Serves four.
24-Hour Vegetable Salad
Ingredients:
4 cups iceberg lettuce, torn
1 cup mushrooms, sliced
1 cup peas
1 cup carrots, sliced
3 hard-boiled eggs, sliced
6 slices fried bacon, crumbled
1 cup fat-free cheddar cheese, grated
3/4 cup fat-free mayonnaise
1-1/2 Tbs. lemon juice
Preparation:
Place lettuce in bottom of a serving bowl, about 8 inches in diameter. Layer mushrooms on top, then layer peas and carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 cup grated cheese; set aside.
In a mixing bowl, combine mayonnaise and lemon juice. Spread mixture over top of salad, sealing to edge of bowl. Sprinkle with remaining 1/2 cup grated cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables.
(Contact Linda Gordon of the Naples Daily News in Florida at www.naplesnews.com.)
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