Raising the salad bar

If “open bag, add dressing” sounds like your usual salad prep, it’s time to turn over a new leaf. With summer in full swing and fresh produce at its peak, now is the perfect time to set your standards a bit higher.

If “open bag, add dressing” sounds like your usual salad prep, it’s time to turn over a new leaf. With summer in full swing and fresh produce at its peak, now is the perfect time to set your standards a bit higher. For expert guidance, Bergen Health & Life asked chefs from four local restaurants to provide recipes for salads that are healthy and inventive. Here’s how to add some green to every meal:

CHEF NELSON MARTINEZ
Chakra, Paramus

BABY LETTUCES WITH AVOCADO, CUCUMBER AND CARROT-GINGER DRESSING

Serves 4

1 avocado 1⁄4 European cucumber A mix of baby greens, preferably butter lettuce, Lola Rosa lettuce and watercress

FOR THE DRESSING:

1 carrot 1 small piece (about 1 ounce) of ginger 1⁄2 cup rice wine vinegar 1 tablespoon honey 1 tablespoon soy sauce 1 cup olive oil

• Cut avocado and cucumber into thin slices; fan along the bottom of plates.
• For the dressing, puree carrot, ginger and vinegar in a food processor. Add first the honey and soy sauce, then the olive oil.
• Place the greens in a separate mixing bowl and drizzle with dressing; place on top of avocado and cucumbers.

CHEF ABEL QUINTUNA
Paulie’s Restaurant, Closter

RUSTIC GREEK SALAD

Serves 4

6 large tomatoes, cut into quarters 1 large cucumber, skinned and cut into 1⁄2-inch slices 3 green peppers, sliced thin 2 red onions, sliced thin 1 cup pepperoncini 11⁄2 cups colossal Kalamata olives (not pitted) 1⁄4 cup fresh oregano, plus more to taste Pinch of salt Fresh-ground pepper to taste Extra virgin olive oil to taste Red wine vinegar to taste 12 ounces feta cheese 3 whole-wheat pitas, each cut into eight slices

• Wash vegetables, cut and place in a bowl.
• Add oregano, salt and fresh-ground pepper.
• Toss with extra virgin olive oil and red wine vinegar.
• Place feta cheese over salad, sprinkle with oregano and drizzle extra virgin olive oil.
• Serve with oregano- and extra virgin olive oil–rubbed whole-wheat pita bread.

CHEF LINDA DICKSTEIN
Andiamo Restaurant, Haworth

ANDIAMO HEALTHY DELIGHT SUMMER SALAD

Serves 4

3 cups baby spinach, 6 cups Mesclun, 4 cups baby red leaf lettuce, 1 cup blanched pea pods, 1⁄2 cup blanched broccoli florets, 1⁄2 cup diced mango, 1⁄2 cup blueberries, 1⁄4 cup whole almonds

FOR THE DRESSING:

2 ripe tomatoes, chopped, 1⁄2 tablespoon cilantro 1 clove garlic 1⁄2 cup cider vinegar 1⁄2 cup lime juice, 1⁄4 tablespoons honey, 1 cup olive oil

• Toss together all salad ingredients.
• For the dressing, combine tomatoes, cilantro and garlic in a food processor, then place in a bowl.
• Add cider vinegar, lime juice and honey and whisk until combined. Slowly add olive oil while continuing to whisk.

OWNER ANDY HAJIYEROU
The Crow’s Nest, Hackensack

SEAFOOD SALAD

SERVES 4

1 cup calamari rings, gently poached 11⁄4 pounds lobster, steamed and chopped 1 cup octopus, boiled and chopped 1 cup shrimp, gently poached 1⁄2 cup each of red, yellow and green bell peppers, thinly sliced 1⁄2 cup red onion, thinly sliced 1⁄2 cup fresh cilantro, coarsely chopped

FOR THE GREEK-STYLE VINAIGRETTE DRESSING:

1⁄4 cup extra virgin olive oil 1⁄4 cup red wine vinegar Juice of 2 lemons 1⁄2 teaspoon red pepper flakes 1 teaspoon dried oregano Salt and pepper to taste

• Combine seafood, peppers, onion and cilantro in a bowl.
• For the dressing, slowly whisk the oil into the vinegar to combine fully.
• Add lemon juice. Then add red pepper flakes, oregano, salt and black pepper.
• Pour dressing onto the salad and gently toss.

TIPS:

• When poaching the calamari, season the liquid with salt, pepper and fresh lemon juice.
• Cook shrimp until they turn pink and form a “C” shape, then immediately cover in ice.
• Before cooking the octopus, tenderize with a mixture of vinegar and boiling water.