Did You know that May is National Salad Month? If you are not a true salad aficionado, you probably never heard of this celebration, and that’s OK. But, hey let’s change this! We wrote a few sentences about the National Salad Month…
The month of May is considered as the National Salad Month in USA. Since 1992. the Association for Dressing and Sauces (cause, who else) created the National Salad Month as annual event. This is a month in which people are invited to appreciate salad as an important (if not essential, according to some) part of our meal.
Salads are simple, yet tasty meals that are high in nutrients such as Vitamin A, Vitamin C, fiber, and folate. These nutrients are important in promoting good vision, supporting immune function, and acting as antioxidants to help fight chronic diseases.1
So, how to observe the National Salad Month? It’s quite simple and logical…during May just include more freshly made salads into your daily eating routine, replace one regular daily meal for salad-only type of meal, try to eat salad with every daily meal (breakfast to dinner), promote salad as a great and healthy meal to your friends and colleagues, use #NationalSaladMonth on your social media posts.
Every salad can be a meal for itself. We have prepared one of the most famous salad recipes, let’s check it out!
Chicken Caesar salad
This is a classical, probably most famous meal salad. It has multiple variations, but our favorite is with chicken meat. Check out the recipe:
Time: 25min
For: 4 persons
Ingredients:
3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
2 medium cloves garlic, minced (about 2 teaspoons)
3 cups hearty bread, cut into 3/4-inch cubes
2 ounces finely grated Parmesan cheese (about 1 cup), divided
Kosher salt and freshly ground black pepper
1 large egg yolk
1 tablespoon (15ml) juice from 1 lemon
2 to 6 anchovies (see note)
1 teaspoon (5ml) Worcestershire sauce (see note)
1/3 cup (80ml) canola oil
2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact
Preparation:
- Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
- Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
- While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.
- To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.
(recipe borrowed from seriouseats.com)
In order to prepare a perfect salad, you must have a good food processor. We recommend Acekool BC7 Blender:
Acekool Blender BC7 600mL Mini Food Processor for Vegetables Meat Fruits
- Powerful 300W motor can quickly shred ingredients in 8 seconds;
- Safe BPA-free and overheating protection;
- Stainless steel chopping/mixing blades;
- Convenient cleaning easily washed in running water;
- Quality assurance designed to make your life easier.
Enjoy!
