• averythingcooks on January 15, 2022

  Grilled chicken club salad [pg 42]: I just made the creamy herbed dressing from this recipe for a salad served beside a roast chicken. It was good but we both agreed that it was missing a bite of garlic for some more punch.

Notes about Recipes in this book

• Boston lettuce and mâche salad with buttermilk dill dressing

  • averythingcooks on January 19, 2023

    A very tasty dressing with lots of fresh herbs (I also added some chives with the dill & parsley) served over mixed greens.

• Cranberry shallot vinaigrette

  • averythingcooks on September 08, 2022

    Since I cannot get frozen cranberry concetrate here, my automatic substitution is pomegranate molasses (added slowly and then to taste)...and as always, it worked well. This assertive vinaigrette was lovely over crisp greens.

• Grilled Buffalo chicken salad with blue cheese dressing

  • averythingcooks on February 28, 2023

    I came here mostly to try this dressing & was not disappointed. I save the usual super thick versions to use as a dip but this had the thinner consistency and great tanginess (from buttermilk, yogurt & apple cider vinegar) that we like on a salad. We also added some bigger chunks of cheese & lots of chopped celery to the dressed greens. Buffalo chicken is one of our favourite dinner salads & I would make this dressing again.

• Parmesan croutons

  • averythingcooks on April 20, 2022

    Wanting some good croutons for last night's dinner bowls (did I really need a recipe??), I did a quick search and got a surprising number of choices. And these ones are delicious! I cut up a nice ciabatta bun and the result was a pile of big, crisp cheesy bites with a perfect little hit of heat & salt. I'll for sure make these again.

• Pork tostada salad

  • averythingcooks on April 15, 2022

    This was the inspiration for a great taco salad night. I made the seasoned meat as written and then added black beans & corn. I dressed the iceberg lettuce with leftover 1000 Island dressing and used it as the base layer on each plate. Next the meat mixture followed by all of the listed toppings. Instead of a tostada on the bottom, I finished with broken tortilla chips. A 1/2 recipe of the meat was the perfect amount for the 2 of us and we both agreed - delicious.

• Steak salad with tangy blue cheese dressing

  • averythingcooks on March 17, 2025

    This is a simple but good blue cheese dressing. I did some hard fork whisking (rather than using the food processor) so it might have been a bit chunkier than intended but no matter as I loved the texture. I liked it as written but then added a big clove of pickled garlic (smashed & finely minced) which added a little extra something.

• Creamy dill ranch dressing

  • averythingcooks on December 05, 2023

    This is a nice little dressing for crispy lettuce, diced celery & sliced radishes. I cut the parsley back a bit & added chives for a 3rd fresh herb. Another plus for us is that 1/2 recipe made a sensible amount for 2 people + some left for one more dinner.

• Smashed potato salad

  • averythingcooks on March 14, 2025

    This is a good, classic tasting potato salad with that mustardy/vinegary zip that we love. My habit now is to replace chopped gherkins/cornichons with my homecanned sweet cucumber relish which includes lots of add-ins...finely diced sweet green & red peppers + red onions and both celery & mustard seeds. I added grated carrot and I will make this salad again for sure.

• Potato persillade salad

  • averythingcooks on July 06, 2025

    This made for a good, herby side for our steak. I used Yukon gold potatoes & subbed in chives for the scallions this time. Perhaps I under salted my potato water as we felt that the persillade itself needed more salt and of course a more generous grind of pepper never hurts. A great use for an "energetic" parsley planter :)

• Coleslaw with cider vinaigrette

  • averythingcooks on April 23, 2022

    I'm usually partial to creamy coleslaw dressings but with a yogurt sauce already on the plate, I tried this and really liked it! The big hit of acid with a touch of sweet worked well with green cabbage, slivered red onions & red peppers, grated carrot & chopped green onions. I would make this again.