Combined salads are Not Composed Salad Entrees, which have traditional recipes dictating ingredients, amounts and often presentation arrangement, as with Cobb Salad.  The result is one of ingredients blending to create a single dominant flavor.  Combined salads are more freeform, suggesting ingredients, allowing room for substitutions and additions, which united produce a series of taste-texture mixtures complimentary to a specifically prepared meat. In addition, the meat isn’t cut to bite size and tossed into the salad.  In fact the salad isn’t tossed but loosely created in layers with the meat, in serving sizes, placed to one side or tucked randomly into it. The explanation for this reveals the reason for the development and growing popularity of Composed Salads. 

The concept dates back 50 yrs. to the introduction of restaurants featuring grilled meats and extensive salad bars in place of menu listed cooked vegetables. People learned to accept meat, a plate of salad and possibly a potato or roll on the side as a dinner. Millennial chefs put the idea to a practical use, combining it with our focus on healthy eating, whole foods and the emergence of cheese, nuts, grains, herbs and seeds as icons of the movement.

Millennials are foodies, but well informed foodies. They want to know what they’re eating and it’s made them food snobs. They want only the best. However, with meat prices soaring, and top-quality meats becoming difficult to find, fulfilling that desire is too expensive for most. Enter the Composed Salad as the answer in a less is more way.

The base of every combined salad is a small, perfectly cooked, choice cut of a top quality meat, thinly sliced to double the serving portions. Foods, known to compliment the chosen meat, are used for the salad and the field is open to a wide range of ingredients, potatoes, fruits, vegetables etc. The reduced amount of meat lessons the protein value of the meal, but the nutritional value is restored by the inclusion of nuts, grains, legumes and seeds which compensate.

Although these salads are designed to showcase high ticket meats in an affordable way, grass fed beef fillet mignon, a fillet of wild caught salmon, loin of organically fed pork etc., they have a more practical application. In these days of rising food prices, less expensive meats can be presented in the same way. This can result in a reduction in family food costs, while providing a fun type casual meal.

Below are some recipes to try. Find others in my posts of ———-and ——–

Mediterranean Chicken  Salad: Serves 4-From cookingchanneltv.com/recipes/|
1/2 cup plus 6 tablespoons extra-virgin olive oil

1/4 cup red wine vinegar

1/4 cup loosely-packed fresh flat-leaf parsley leaves

2 cloves garlic, finely grated

Kosher salt and freshly ground pepper

4 chicken thighs (about 1 1/4 pounds)

1/2 lemon, juiced (about 1 tablespoon)

1 medium eggplant, cut into 1/4-inch thick rounds

8 ounces haloumi cheese, sliced 1/4-inch thick

1 head romaine, chopped

3 Persian cucumbers, halved lengthwise, then cut crosswise into 1/2-inch semi-circles

1 cup jarred roasted red peppers, cut into thin strips (about 7 ounces)

 Preheat a grill to medium-high. Whisk together 1/2 cu p oil, vinegar, parsley, garlic and 1/4 teaspoon salt and pepper until combined. Set aside. Toss the chicken with 2 tablespoon of  oil,  lemon juice and sprinkle all over with salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle salt and pepper on both sides. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12 minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant, flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the eggplant and the cheese into 1/2-inch pieces.. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken, eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve.

Caprese Steak Salad: Serves 4-From- chowhub.com
¾ lb. flat iron steak, top sirloin or London broil
Marinade
¼ cup olive oil
¼ cup balsamic vinegar
1 tsp. Dijon mustard
2 cloves garlic-minced
2 tsp. salt
¼ tsp. pepper
Salad
8 cups mixed greens
1 cup rape tomatoes halved
1 cup bocconcini mozzarella balls
1 avocado- seeded and sliced
½ red onion-thinly sliced
¼ cup basil leaves-sliced

marinade ingredients. ReserveWhisk 

Whisk together the marinade ingredients. Reserve half in the refrigerator for later as a dressing. Pour the remaining half on the steak in a glass bowl or resealable plastic bag. Marinate in the refrigerator for at least 30 minutes to 2 hours, turning occasionally.

1. Preheat your grill to medium high heat and oil the grill grate. Cook the steak for 3-5 minutes per side or until a meat thermometer reads the desired doneness. Medium Rare:145°F ; Medium: 160°F; Well Done: 170°F.
2. Remove steak from the grill and let it rest for 5 minutes to let the juices redistribute. Slice against the grain in thin slices.
3. For the salad: In a large shallow serving bowl, arrange the mixed greens, tomatoes, mozzarella balls, avocado, red onion and basil leaves. Sprinkle with salt and pepper. Add the sliced steak. Drizzle with the reserved balsamic dressing. Note: You can also serve in individual portions on smaller plates.

Author: Christy Denney

Fresh Tuna Salad with Tropical Fruits

https://www.eatingwell.com/recipe/248700/fresh-tuna-salad-with-tropical-fruits/

redients

Tuna Salad

• 3 tablespoons frozen pineapple juice concentrate
• ¼ cup water
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons honey
• ¼ teaspoon ground pepper
• 1 pound tuna steak (about 1 inch thick) (see Tips)
• 2 teaspoons extra-virgin olive oil
• 4 cups mixed salad greens
• 1 small head radicchio, cored and shredded (about 2 cups)
• 1 ripe mango, peeled and sliced (see Tips)
• 2 kiwis, peeled and cut into 8 pieces each

Pineapple-Mint Vinaigrette

• 3 tablespoons frozen pineapple juice concentrate
• 1 ½ tablespoons water
• 2 tablespoons cider vinegar
• 2 teaspoons chopped fresh mint
• ¼ teaspoon salt
• 1/4 teaspoon freshly ground pepper
• ¼ cup extra-virgin olive oil

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Directions

Instructions Checklist

• Step 1

To marinate tuna: Whisk 3 tablespoons pineapple juice concentrate, 1/4 cup water, soy sauce, honey and 1/4 teaspoon pepper in a small bowl. Place tuna steak in a shallow pan. Pour the marinade over the tuna; turn to coat. Cover and marinate in the refrigerator for 45 minutes, turning twice.

• Step 2

To prepare the vinaigrette: Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil.

• Step 3

To cook the tuna: Remove tuna from the marinade and pat dry. Heat 2 teaspoons oil in a large skillet over medium heat. Add tuna; cook until browned and just opaque in the center, 4 to 6 minutes per side. Transfer tuna to a cutting board; let stand for 5 minutes.

• Step 4

To finish the salad: Combine greens, radicchio, mango and kiwis in a large bowl. Pour on 13 cup of the vinaigrette and toss to coat. Divide salad among 4 plates.

• Step 5

Cut tuna into 1/4-inch-thick slices. Top each salad with tuna and drizzle with the remaining vinaigrette. Serve immediately.

Tips

Make Ahead Tip: To make ahead: The greens and fruit can be tossed together (without the dressing) and stored under a barely moistened paper towel in the refrigerator for up to 3 hours.

If you prefer your tuna medium-rare, as it is often served in restaurants, use sushi-grade (or sashimi) tuna, if you can find it, and cook it for about 3 minutes per side.

To peel and slice a mango: Slice off both ends, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into slices.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

omponents in smoked salmon salad

Somehow we tend to forget about the magic of smoked salmon for making fast meals, so we’re remedying that with this recipe. Smoked salmon salad is the type of lifesaver meal you can throw together while your kids are screaming or when you don’t have energy to think. Of course, you’ll need to have a few ingredients on hand:

• Smoked salmon: find it in the refrigerated section near the meat counter
• Fresh greens: we like to use mixed spring greens for color and texture contrasts
• Goat cheese: it adds creamy, savory notes: substitute feta if you’re not a goat cheese fan
• Homemade shallot vinaigrette: easy to mix up (see below)
• Red onion slices: add just the right spicy bite

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Optional ingredients to add!

This smoked salmon salad is totally customizable, based on what you have on hand in your refrigerator. Use it as a “clean out the fridge” concept and add any veggies, nuts or seeds you like. A few ideas that would go well:

• Tomatoes
• Cucumber
• Radishes
• Sesame seeds or pepitas
• Almonds, walnuts, pecans, or hazelnuts

Mix up a homemade shallot vinaigrette

The star of this smoked salmon salad, other than the salmon itself, is the dressing! This homemade vinaigrette comes together quickly and has the perfect tangy flavor. It stars shallots, small onions that have a delicate flavor. They’re one of our favorites to use in salad dressings! Here’s what to know about the dressing:

• Whisk the olive oil in gradually to get the perfect emulsion. We like to do it about 1 tablespoon at a time. The Dijon mustard is also a key component to getting a creamy consistency.
• Dressing stores up to 2 weeks. The dressing can solidify in the fridge because of the oil, so bring to room temperature before serving.

Dressing variations for smoked salmon salad

Of course, you can use any other type of dressing you like for this smoked salmon salad. The quality greatly affects the final flavors. So if you use store-bought, make sure it’s best quality! Here we’d recommend tangy vinaigrettes starring herbs, tomatoes or fresh berries. Here are a few more delicious go-to homemade salad dressing recipes we love:

• Go classic with our favorite Creamy Balsamic Dressing
• Try zingy Apple Cider Vinegar Dressing, Dijon Mustard Dressing, or Citrus Salad Dressing
• Mix up a Quick Tomato Vinaigrette with summer tomatoes
• Go herby with Fresh Basil Vinaigrette or Cilantro Lime Dressing
• Grab berries for Raspberry Vinaigrette or Strawberry Vinager

• Cook Time: 0 minutes

• Yield: 4 salads 1x

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Ingredients

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For the salad

• 10 ounces greens (2 to 3 cups per plate)
• 8 ounces smoked salmon
• 4 to 6 large sprigs fresh dill, torn into pieces
• 4 ounces soft goat cheese
• ¼ cup red onion slices
• Sesame seeds, for the garnish

For the vinaigrette dressing

• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon kosher salt
• Fresh ground black pepper
• 6 tablespoons olive oil
• 2 tablespoons finely minced shallot (1/2 medium shallot)

Instructions

1. Make the vinaigrette dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, honey, kosher salt, and fresh ground black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
2. Make the smoked salmon salad: Place the greens on a plate. Add pieces of smoked salmon, torn dill, goat cheese dollops, and sliced red onions. Drizzle with dressing and serve.

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