Salad on a skewer (8 recipes)

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1. Chef's Signature Salad

Thread iceberg lettuce, radicchio, avocado, tomato, boiled egg, turkey, ham, Swiss cheese, and Iranian cucumbers onto a skewer. Serve dipped in blue cheese dressing.

Blue cheese dressing

Mix 3 tablespoons each of sour cream, mayonnaise, and crumbled blue cheese with 1 tablespoon of finely chopped parsley. Season with salt and pepper to taste.

2. Caesar salad

Thread a package of young romaine lettuce onto a skewer along with Parmesan cheese, Parmesan croutons (recipe below), capers, and anchovies. Serve with Caesar dressing.

Parmesan CroutonsToast 2 crushed heads of garlic in a skillet with 2 tablespoons olive oil until golden, 5 minutes; remove from pan. Dice 1/4 baguette; toss with garlic oil, 1/2 cup grated Parmesan, and a pinch of salt. Bake at 350°F (180°C), stirring occasionally, until golden, 10 minutes. Let cool.

Caesar dressing

Puree 1/4 cup grated Parmesan, 2 anchovies and 1 minced head garlic with 1/2 cup mayonnaise, 1-2 tablespoons water, 2 tablespoons fresh lemon juice, 1/4 teaspoon pepper and a pinch of salt.

3. Shrimp salad

Frisée lettuce, kale, baby carrots, shrimp, radishes, and cherry tomatoes. All served on a skewer and dipped in Green Goddess sauce.

Green Goddess Gas Station

Puree 1/3 cup each chopped parsley and chives, 1/4 cup chopped tarragon, 1 tablespoon capers, 2 anchovies, and 1 medium head of garlic, minced, with 1/2 cup each mayonnaise and sour cream, the juice of 1 lemon, 1/2 teaspoon salt, and a few grinds of pepper.

4. Nicoise salad with tuna

Thread cherry tomatoes, Boston lettuce, boiled red potatoes, boiled green beans, hard-boiled egg, canned tuna, and olives onto a skewer, alternating layers. Serve with vinaigrette.

Vinaigrette sauce

Combine 1/4 cup red wine vinegar with 2 tablespoons Dijon mustard, chopped shallots, and 1 tablespoon fresh thyme. Slowly whisk in 3/4 cup olive oil. Season with salt and pepper. Recipe classic vinaigrette sauce.

5. Steakhouse salad

Skewer iceberg lettuce, thick slices of bacon, and cocktail tomatoes. Serve with Thousand Island dressing.

Thousand Island dressing

Combine 1/2 cup mayonnaise with 2 tablespoons chilli sauce, 3 chopped gherkins plus 1/2 teaspoon brine, 1 teaspoon each horseradish and lemon juice, and 1/2 teaspoon Worcestershire sauce.

6. Cobb Salad

Endive, Boston lettuce, chicken, tomato, bacon, blue cheese, avocado, and boiled egg. Serve with buttermilk dressing.

Buttermilk dressing

Combine 1/2 cup buttermilk with 1/4 cup mayonnaise, 1 tablespoon each Dijon mustard and chopped chives, 1 small minced garlic clove, 1 teaspoon grated lemon zest, 1/2 teaspoon salt and a few grinds of pepper.

7. Waldorf Salad

Boston lettuce leaves, apple, celery, green grapes, and walnuts. Serve with yogurt dressing.

Yogurt dressing

Mix 1/2 cup unsweetened low-fat yogurt with 2 tablespoons mayonnaise and finely chopped parsley, 1 teaspoon honey, the zest of 1/2 lemon, and a few pinches of ground pepper. Season with salt.

8. Greek salad

Romaine lettuce, baby spinach, cocktail tomato, feta cheese, red onion, seeded cucumber, Kalamata olives, pepperoncini. Serve with a herb olive oil dressing.

Dressing with spicy olive oil

Combine 3 tablespoons lemon juice with 1 minced head of garlic, 2 teaspoons Dijon mustard, and 1/2 teaspoon dried oregano. Slowly whisk in 1/3 cup olive oil. Season with salt and pepper to taste.