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Salads are a big part of our weekly menu at Golestan. Here are the steps I take to make a delicious salad kids will actually eat!

1. Buy the freshest, brightest, happiest looking salad greens at the farmers market or grocery store. Depending on the time of year this might be spinach, arugula, green leaf lettuce, chicories, etc. Don’t be afraid to experiment with several kinds of greens or to stray from your usual picks; Golestan kids are already used to seeing different shaped and colored leaves in their salads, do don’t hold back!

2. Chop, wash, and dry the greens thoroughly.

3. Season and dress your greens. This is the most important part! This quick video shows exactly how I season and dress salads at Golestan. Salt, pepper, dressing around the bowl, and gently using hands to make sure leaves are evenly (and not overly!) dressed.

4. Taste! Make sure your seasoning is good.

5. Top with anything healthy and in-season. Off the top of my head, Golestan salads have featured fennel, apples, oranges, mint leaves, roasted butternut squash, beets (grated or sliced), tomatoes, cucumbers, corn, cooked cannellini beans, pomegranate, turnips, radishes, carrots, chickpeas…

That’s it! Serve quickly after dressing and enjoy. To finish, I’ll share my go-to salad dressing recipe that is a big hit with the kids! This dressing also works well as a dressing for green beans and other toothier vegetable salads.

 

Golestan Salad Dressing

1/4C fresh lemon juice

2 tablespoons honey

2 tablespoons sherry vinegar

1.5C olive oil

salt + pepper

 

1. In a bowl or blender mix lemon juice, honey, and sherry vinegar.

2. While mixing, drizzle in olive oil and toss in a pinch of salt and pepper.

3. Taste. Add more salt, pepper, oil, or honey as needed.