Summer Salad: The Crunch Line

You know how to choose and care for your greens by now; you even know how to make your basic dressing. It is time for the crunch line!!!

When it comes to the crunch, the sky is literally the limit. The more creative you get, the more interesting your salad will be. Yes, anybody can add some store-bought bread croutons, but why not try it with some crumbled pita chips instead? Maybe some walnuts?

Here is a list of classic and not-so-classic additions to your salad. You want to choose more firm textured items that will complement the soft, somewhat creamy, texture of the leaves and dressing. And remember it should be as pleasing to the eye as it is to your palate:

• NUTS whole, slivered or chopped. Peanuts, cashew, walnuts, almonds, hazelnuts, pistachios, pine nuts are all a great addition. Lightly toasted makes them even better!
• SEEDS from sesame seeds to sunflower seeds, pumpkin seed, flax and any other healthful seed you can think of.
• CROUTONS homemade is better… Take your bread leftovers, and instead of feeding the birds cut or tear into small pieces, drizzle with olive oil, sprinkle with some herbs, and bake until golden. So easy and so good! Keep in an airtight container for up to a month.
• FRESH FRUITS and BERRIES like blueberries, figs, raspberries, sliced apples, pears, peaches, cherries, grapes, plums, mango, citrus (fillets are nice). You want them ripe yet still with a little crunch, to add texture.
• DRIED “FRUIT” raisins, craisins, sliced dates, dried figs, apricots, papaya, candied ginger, prunes, papaya, pineapple etc.
• VEGETABLES carrots, medallions or shaved, tomatoes, sliced or cherry, onion rings, cucumber, peppers, cooked asparagus, beets, cooked or not, avocado, celery, blenched green beans, fresh mushrooms, kohlrabi; make sure they are bite size, and mix them in.
• CHEESE soft flavored options like Mozzarella, goat cheese, grilled Halloumi or Feta will absorb flavors from the dressing, while Parmesan, Pecorino or blue cheese will add another layer of strong flavor.

Once you made your choices for the crunch, layer it on top of the already dressed greens; Just imagine a layer of dressed greens, a white layer of crumbled Feta, some walnuts, and some fresh raspberries or cherry tomatoes: you have just created an edible piece of art.

As for flavor balancing, do not try to overwhelm the eater: if using blue cheese, have a somewhat milder dressing and add some sweetness in the form of pears or grapes; if using mozzarella, add some punch by adding garlic to your dressing or some basil leaves to the greens mix.

Enjoy your salad, and if you want to make it into a full meal all you need is the protein. A fresh piece of roasted salmon, chicken breast or even a burger will make your green salad into a whole meal and a great option for a hot summer night.