After posting on Facebook and Twitter my love for this salad that I conjured up recently, I've gotten a bunch of requests for the recipe, so here it is. No pic because we ate it before I got any requests!
Sorry it is not very precise. It's based on your taste, but will give you the gist. It's a bit mediterranean.
Also re the salad dressing, I wanted to give a shout-out to Deborah Madison who started the acclaimed Greens Restaurant in San Francisco, and her awesome book, Vegetarian Cooking for Everyone. I adapted her salad dressing recipe somewhat, but still wanted to give credit.
Salad:
*
1 small head of romaine or other stiff greens, washed, dried, torn into
bite-size pieces (don't use a limp green because the dressing is creamy and
lighter greens won't hold up as well)
* feta bits
* 1 scallion, minced
* 2 ears, steamed, cooled, and then cut off the cob
* 1 red pepper, chopped
*
prepare lentils just done and cool or do what I did--I bought
ready-made ones from Trader Joe's to save time because they are already
cooked and vacuum-packed. Plus, they're from France, so they taste
extra good. :)
Toss everything together, salt & pepper to taste. Set aside.
Salmon:
*
2 wild salmon filets: grill with olive oil, salt & pepper just for
4-5 mins or so total (both sides). Don't overcook, but this is not a
sashimi salad either. I cooked the filets to somewhere between med rare and
medium.
While it's cooking, make salad dressing.
Salad Dressing:
* 3/4 cup plain, nonfat yogurt
* 1/4 cup mayo
* 1 tablespoon or so of vinegar (I used red wine vinegar)
* fresh chives to taste
* fresh parsley to taste
* salt & pepper to taste
* 1-2 garlic cloves
* a tablespooon or two of water to thin it to the consistency you like
* smidge of honey
Blend it all up. Taste & adjust. Lightly dress the salad and toss. Serve with the salmon on top!
