If you’re reading this post, you’re likely already sold on the notion that home cooking beats take-out. But this is 2024, so you’re also likely pressed for time, overscheduled, and/or just plain tired. Getting a simple dinner on the table during the week is hard enough—as for entertaining, it seems like something we can’t possibly manage. But take a deep breath and be confident. A fabulous salad makes entertaining easy.
With restaurant prices soaring and people craving connection, there’s never been a better time to gather with friends and entertain at home. So how to make that a reality? My friend Sonia has wonderful suggestions (below). I’m going to take her advice – hope you will too.
Friends Make Friends Eat their Veggies
After years of hosting dinner parties and larger feed-a-crowd events, I have lots of “data” both on how much prep different menus take and on how well things go over. You may be surprised to learn that, in the majority of the day-after thank-you messages I receive, the single most requested recipe is for the salad. While salad is often the easiest thing on the menu to prepare (and admittedly it’s more ‘assembly’ than cooking), a freshly prepared salad really stands out. Serve a good salad, and people swoon.
So why not shift the salad from ‘side’ to ‘entrée,’ and invite some friends over to dig in? Set a beautiful table, light a candle, slice some crusty bread, maybe put out a nice cheese or two and put out your favorite drinks.
In response to, “What can we bring?” have your guests bring dessert. It’s a simple plan for a memorable evening, and it will take you less than an hour to prepare. Now let’s talk more about the fabulous salad you’re going to make.
My Fabulous Salad Recipe
If you simply want to follow my lead, you’ll make this Elegant Beet Fennel Salad. It’s a feast for the eyes as well as being pretty delicious. [Editor’s note – No need to take Sonia’s word for it. I made the salad a few days ago and found it both great looking and scrumptious. So did my beloved, who scarfed down his portion just moments after he set eyes on it.] But if you prefer to get creative, here are my tips on how to create a fabulous salad centerpiece that makes entertaining easy – and will garner you praise from family and friends.
Other Salad Choices
If you prefer another type of salad, here are a few ideas to get you started. They’re different from each other – some use lettuce as the “base”, while others use radicchio or quinoa. Nuts make an appearance in two out of these three – they’re not essential. The bottom line is that you should go in whichever direction your tastebuds tell you.
Creating a Centerpiece Salad: Follow the Formula
How to Serve it. For a fabulous salad (that looks as good as it tastes), I skip the salad bowl and serve it in a shallow dish where every element of the salad gets a front-row seat. My go-to is a white ceramic platter. To build a hearty centerpiece salad, here’s a formula. Include something:
Leafy. Choose two or more types of lettuces, preferably with different textures. While lettuce-in-a bag is convenient, resist the temptation! You get a lot more flavor out of a head of lettuce that you wash/prep. Sound intimidating? Laura has a great post on how to select and store lettuce.
Warm. In addition to your lettuce(s), consider including a roasted vegetable or two, especially during the winter months. Roasted beets, brussels sprouts, or spiced carrots are excellent if you have twenty minutes to spare. No time for roasting? Pan-fried red bell pepper takes just five minutes and adds aroma and texture.
Crunchy. Add croutons, toasted pita, or pepitas. Sliced fennel and celery also add crunch without adding calories. For more crunch ideas, Laura has a post on homemade croutons and another post on salad crunchies.
Filling a/k/a Protein. If salad is your entrée, you’ll want a protein such as quinoa, beans, chopped roasted nuts, cheese, boiled eggs, rotisserie chicken, salmon, etc. either in the salad or on the side.
Herby. Minced or torn herbs such as mint, basil, parsley, cilantro, or dill instantly elevate a salad. I may not have time to do this on a Tuesday night, but I surely will if company is coming. Fresh herbs = love.
Dressed for Success. If I had to teach cooking lessons to beginners, I’d start by having the students make a vinaigrette. There’s no need to buy bottled dressing, people! (Follow Laura’s post for a tutorial.) Hot take: I never serve the dressing on the side. I always toss the salad in a bowl (and taste it/adjust the dressing as needed) before adding it to the serving platter.
What time’s dinner?
Sonia Checchia is a communications consultant, mother of two, a party planner and host of many wonderful gatherings. Find her on LinkedIn, Instagram, or FB.
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