The Salad Board

Gourmet homemade dressings and a novel presentation will make these bistro-style salads a menu star.

  • Prep time: 5 min
  • Makes: 6 cups (1.5 L) dressing
  • Cook time: 0 min

Nutritional Information

Summer Cobb Salad: Calories: 720 | Fat: 44 g | Saturated Fat: 10 g | Cholesterol: 495 mg | Carbohydrates: 17 g | Fibre: 7 g | Sugars: 7 g | Protein: 62 g | Sodium: 480 mg | Potassium*: 1190 mg

Steak & Egg Salad: Calories: 850 | Fat: 49 g | Saturated Fat: 16 g | Cholesterol: 510 mg | Carbohydrates: 22 g | Fibre: 6 g | Sugars: 9 g | Protein: 77 g | Sodium: 950 mg | Potassium*: 1880 mg

Loaded Chicken Caesar: Calories: 840 | Fat: 49 g | Saturated Fat: 14 g | Cholesterol: 520 mg | Carbohydrates: 19 g | Fibre: 5 g | Sugars: 6 g | Protein: 75 g | Sodium: 1210 mg | Potassium*: 1110 mg

Canadian Niçoise: Calories: 760 | Fat:43 g | Saturated Fat: 8 g | Cholesterol: 460 mg | Carbohydrates: 38 g | Fibre: 8 g | Sugars: 8 g | Protein: 53 g | Sodium: 820 mg | Potassium*: 1480 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

1 cup / 250 g
Burnbrae Farms Liquid Whole Egg, well shaken
1/4 cup / 60 ml
Dijon mustard
2
cloves garlic, minced
2 tsp / 10 ml
salt
1/2 tsp / 2 ml
ground white pepper
4 cups / 1 L
neutral flavoured oil such as grapeseed, safflower or canola

Directions

  1. Basic Dressing: Blend egg, mustard, garlic, salt and pepper in a high-powered blender until smooth. With motor running on lowest setting, very gradually drizzle in oil until thick.
  2. Once uniform, blend in Dressing Add-Ins (see below) for 30 seconds on low speed until smooth. Makes about 6 cups (1.5 mL). Reserve in refrigerator for up to 4 days.
  3. Salad Board: Use suggested Salad Combinations (see below) as a guide, arranging greens first and suggested toppings decoratively on top. Drizzle with dressing or serve on the side.
Dressing Add-Ins Salad Combinations
Summery Cobb • 2 tbsp (30 mL) each chopped chives, parsley and dill
• 1/4 cup (50 mL) buttermilk
• 2 tbsp (30 mL) each white wine vinegar and lemon juice
• Iceberg or mixed greens
• Cubed grilled or breaded chicken breast
• Sliced avocado, grape tomatoes, sliced radishes, shredded red cabbage
• Burnbrae Farms Hard Cooked Eggs, quartered
• Aged Cheddar and fresh herbs
Steak & Egg • 3 oz (90 g) crumbled blue cheese
• 1/2 cup (125 mL) red wine vinegar
• 1/4 cup (50 mL) chopped green onion
• 1 tbsp (15 mL) granulated sugar
• Baby kale or hearty mixed greens
• Sliced grilled steak
• Grilled portobello mushrooms slices
• Grape tomatoes, sliced red onion, croutons
• Burnbrae Farms Hard Cooked Eggs, chopped
• Crumbled blue cheese
Loaded Chicken Caesar • 4 cloves garlic, minced (*add during first blending)
• 1/2 cup (125 mL) grated Parmesan cheese
• 1/4 cup (50 mL) each red wine vinegar and lemon juice
• 2 tbsp (30 mL) each anchovy paste and Worcestershire sauce
• Romaine lettuce
• Sliced grilled chicken breast
• Halved grape tomatoes, crumbled bacon and garlic croutons
• Burnbrae Farms Hard Cooked Eggs, grated
• Shaved Parmesan cheese
Canadian Niçoise • 2 tbsp (30 mL) each chopped chives, parsley and tarragon
• 3 tbsp (45 mL) each white wine vinegar and lemon juice
• 2 tbsp (30 mL) each drained capers and honey
• Mixed baby greens or spinach
• Flaked grilled trout or sliced, grilled chicken
• Blanched green beans, blanched baby potatoes, grape tomatoes, sliced red onion
• Burnbrae Farms Hard Cooked Eggs, quartered
• Pitted black olives

Tips

  • Adjust portions and board size as needed to make salads that serve 1 or 2 or create large family-style salads.
  • For an authentic-style Caesar, toss greens with dressing before assembling and layering with remaining salad ingredients.
  • Use freshly opened liquid eggs for the longest dressing shelf life.