Springtime, Salad Time

I enjoy making my own salad dressing, playing with the proportions and ingredient to accommodate my taste preference. I am a proponent of texture and multi-layered flavor – give me: salty, sweet, smooth, crunchy, earthy, tangy, bitter, nutty, briny… tossing a salad is foolproof way to do just that. Salad in general is a great way to be your own chef and eat seasonally. During a recent stroll through my local famer’s market I was inspired to play a little with salad dishes.

Vinaigrette Dressing

  • ½ C Extra Virgin Olive Oil
  • ¼ C Fresh Grapefruit juice, from a mild white variety
  • (optional, can use another form of acid such as white vinegar, balsamic, red
  • wine vinegar, or another form of citrus)
  • 2 splashes of red wine vinegar (again optional, I like a complex vinegary bite)
  • 2 T Dijon mustard
  • 6 chives, chopped
  • Salt + Pepper, to taste

Combine ingredients by whisking or in a food processor. Store in shake-able container, like a mason jar.


Citrus Salad

I enjoy the peppery, bitter flavor of arugula complimented with the sweetness of the fruit, saltiness of the parmesan, and tanginess of the dressing

  • Arugula
  • Grapefruit, segmented
  • Orange, segmented
  • Chopped chives
  • Fresh Shaved Parmesan
  • Vinaigrette dressing


Add a Little Bacon

In an attempt use ingredients I already had on hand and satisfy my craving for salty, crispy bacon I tossed this salad together. I appreciate the brightness of the grapefruit and raspberries alongside the crisp, meaty bacon pieces.

  • Arugula
  • Ruby Red Grapefruit, segmented and chopped into bite-sized pieces
  • Raspberries
  • Freshly grated parmesan
  • Cornmeal baked bacon, crumbled (see below)
  • Toss with vinaigrette dressing

Cornmeal Baked Bacon

By baking your bacon you can cut down on the grease-splattering mess and the cornmeal gives the bacon an extra crunch. Perfect crumbled on salad, with eggs, or ice cream with a caramel sauce.

Line baking sheet with foil.

Pour cornmeal in a ziptop bag or bowl.

Dredge bacon in cornmeal, shake off excess.

Place bacon on foil-lined sheet, do not crowd.

Optional: To give a little smoky heat sprinkle with chili powder.

Bake at 400 degrees for about 17-20 minutes, until crisp.

Place bacon on paper towel, allowing grease to drain and the bacon to cool slightly.

Crumble or simply enjoy.