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Photo: JENNIFER CAUSEY, Getty Images / Michael Stewart
Pictured recipe:Winter Cobb Salad
It’s no secret that we atEatingWellare pretty obsessed with salads—we even havea 30-day challengeall about making the most of those big bowls of veggies, toppings and delish dressings. Now a new tip from Food Network’s Alex Guarnaschelli has us rethinking our usual salad routine.
Ona recent episode ofThe Kitchen, Guarnaschelli shared a recipe for a simple sheet-pan salad that’s packed with crispy chickpeas and drizzled with creamy buttermilk dressing. The recipe came up as part ofThe Kitchenhosts' ingredient relay game, but Guarnaschelli says the sheet pan is more than a gimmick—using a long, flat cookie sheet as a serving dish “allows you to season everything really easily” and evenly, the chefwrote on Instagram.
And while you could try this serving and seasoning trick with all your favorite salad recipes,The Kitchenco-host Jeff Mauro added that it’s an especially good idea for salads with iceberg lettuce, since tossing an iceberg-based salad could cause you to lose some of the lettuce’s trademark crunch and juiciness.
Is Iceberg Lettuce Good for You? Here’s What a Dietitian Has to Say
Guarnaschelli’s pièce de résistance is a super-creamy dressing made with buttermilk, sour cream, mayonnaise, fresh garlic, Worcestershire sauce, garlic powder, hot sauce and chopped dill. If that much dairy sounds a little rich, you could swap in a light but creamy dressing like ourVegan Ranch,Creamy Garlic Dressingfor lots of body. Whatever dressing you choose, drizzle it over your sheet pan for an even coating that will cover your veggies exactly how you want it. Then top with the sliced scallions and pickled red onion for extra flavor and acidity.
“It’s kind of like having a classic iceberg wedge with the crispy bacon, but you’re going vegetarian with these chickpeas,” Katie Lee Biegel, anotherThe Kitchenhost, pointed out on the show. She also added that she wasdefinitelygoing to steal that salad for lunch. (If you have extra chickpeas on hand from making this salad, you could use them forthe Hamburger Helper-style skillet dinnerthat Biegel made in this episode.)
If you don’t want to go the all-veggie route, Guarnaschelli recommends swapping in chopped bacon, sliced steak, chicken, fish or shrimp—the salad is a blank canvas for all your favorite proteins. Something simple, like ourMeal-Prep Sheet-Pan Chicken Thighsor 30-minuteAir-Fryer Popcorn Shrimp, would take your salad to the next level in no time at all.
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