This is a “holy cow I can’t believe I’ve never shared this recipe” post.
Fourth of July Salad is my mom’s recipe. And it is festive–crisp romaine, bacon, blue cheese with artichoke hearts and hearts of palm (which I think give it a kind of 70s cocktail party vibe). It’s perfect for a summer cookout. And, because none of its ingredients are seasonally dependent, this salad is pretty perfect for any celebration–or any excuse for a celebration. Over the years my mom has served it at most major holidays and birthdays.
I have no idea where it came from–and I could ask–but why mess with the mystique?
I’m kind of a bacon purist and not a huge fan of it “in things.” This salad is the exception. There are so many other delicious ingredients in this salad that I bet a healthier substitution of turkey bacon would work just fine.
The dressing is super simple: apple cider vinegar for acid, brown mustard for kick, a little sugar, salt and vinegar and grapeseed oil (or your choice of vegetable oil) for emulsification.
I love hearts of palm. I also love artichoke hearts. For this recipe I like to use only the heart-meat. I don’t like the way the edible marinated “leaves” squeak against my teeth.
Perfect with the grilled meat of your choice and a glass or two of rose.
And maybe some fireworks. Or Easter eggs…or Thanksgiving turkey…
Fourth of July Salad
As written, this salad is made for a crowd. You could easily half everything but the dressing to serve 2-4 as a main dish plus protein. Don’t bother halving the dressing–if you don’t use it on this salad, you’ll want to use it on another. Or as a marinade.
For the dressing
Ingredients
- Shallot, diced
- 3 T apple cider vinegar
- 2 t spicy brown mustard
- 1/2 t sugar
- 1/2 t salt
- 1/4 t pepper
- 1 C grapeseed (or other vegetable oil)
Directions
- In food processor or blender, blend shallot and vinegar. Add mustard, sugar, salt and pepper.
- With the motor running, slowly add oil.
- Store in an airtight container in the fridge until use.
For the salad
Ingredients
- 2 bunches of romaine
- 1 7.5 ounce can of hearts of pal,
- 1 8.5 ounce can of artichokes, packed in water
- 4 ounces of bleu cheese
- 1.2 lb cooked and crumbled bacon
Directions
- Cook your bacon. Try not to eat it all before it goes in the salad.
- Wash, dry and cut romaine.
- If it’s in the fridge, pull dressing out to come to room temp.
- Crumble bleu cheese
- Slice hearts of palm
- If your artichokes come whole, quarter
- Add all ingredients to a large bowl
- Add and toss dressing just before serving.