Perfect Side Dish Salad

When you are planning a delicious meal and you want a side dish salad, this is the recipe you NEED!! A mix of delicate greens is lightly dressed with fresh lemon juice and parmesan shavings, then is drizzled with a warm rosemary and shallot balsamic glaze. It is bold enough to serve with steak, but simple enough to serve with spaghetti.

A couple other salads we really love to serve as a heartier side are a Classic Caesar Salad, Apple Pecan Chicken Salad (minus the chicken) and this Big ‘Ol Italian Salad.

RELATED: Fresh Basil Vinaigrette

Side Dish Salad Ingredients

There are two different sections of ingredients for this side dish salad recipe; the dressing ingredients and the salad ingredients.

Salad Greens – In these photos I used a mix of arugula and baby spinach. But use any delicate greens you like: all arugula, spring mix, etc…

Parmesan Cheese – To find really good parmesan cheese look for something that looks dry and craggy, like it was cut from a larger wheel. A good indication is if the rind has writing or markings.

Lemon – This adds a nice bright note to the greens before adding the warm balsamic vinegar dressing.

Balsamic Vinegar – The main ingredient of the dressing/glaze. You do not need to get a really expensive balsamic to make this glaze super delish!

Shallots – Are in the onion family but have a much more delicate flavor. You will find them near the onions and garlic in the produce section. Make sure you very finely dice them for your dressing/glaze.

Rosemary – This herb can be swapped with thyme if you like that better. It imparts the most wonderful flavor to the dressing. You will be removing it from the dressing, so don’t chop the rosemary (or thyme).

Butter – Adds a nice viscosity and helps thicken the balsamic.

Orange Juice – Instead of adding sugar we are adding fresh orange juice to balance the flavors and add a touch of sweetness to the dressing.

Simple Step by Step

1. Make Vinaigrette

In a saucepan add 6 tablespoon of butter, sauté the shallots in the butter for about 2 minutes. Add the rosemary sprigs and balsamic vinegar. Let it simmer for about 5 minutes until reduced. Remove from the heat and let the rosemary steep for another 5 minutes.







Remove the rosemary sprigs and return the vinegar mixture to the heat. Pour in the orange juice and add the 2 tablespoon butter, simmer for 2-3 minutes. Remove from the heat and let cool while you make the salad.

2. Toss Salad with Lemon

Add the delicate greens to a large bowl or platter. Squeeze fresh lemon juice over the leaves and toss to coat.



3. Drizzle on Vinaigrette

Lightly drizzle the warm balsamic over the greens. Serve additional on the side.

4. Add Parmesan Shavings

With a vegetable peeler, shave some parmesan over the salad.

Serve!

Make Ahead

The dressing for the side salad can be made up to a week ahead and stored in a covered container in the fridge. Because of it’s butter content it will harden in the fridge.

Before serving place the dressing in a saucepan over low heat and warm through for a couple minutes until it is liquefied.

Variations

When I have made this side dish salad the past I will make variations depending on what is for dinner:

• Add some black olives, peppers, or tomatoes
• Sprinkle on some pistachios
• Crispy croutons have made an appearance, especially if there is leftover bread that is too crusty to eat.
• Add crumbled goat cheese or feta cheese
• Grill up veggies that need to be used up and add to the salad.

Pair This Side Dish Salad With…

This salad is super versatile, it goes with a dinner like Lasagna, Garlic Steak Bites and Roasted Chicken, but is also perfect to pair with a super casual dinner like Grilled Pork Burgers, BBQ Pork Tenderloin or Chicken Salad.

Check out all the Mom’s Dinner Recipes to plan the dinner that is right for you!

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