Russell House Salad


Have you ever gone to a restaurant and had a dish you wished you could make at home?  This salad is one of those dishes.  It was the start to a wonderful dinner at Russell House Tavern in Cambridge.  So simple, yet so delicious.  I’ll never know how close this recipe is to the actual dish, but it tastes like the real thing.  The best part is that now I can have it all the time.

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Russell House Salad
4 c mesclun greens
1/2 c walnuts, toasted and chopped
10 dried black figs, sliced
1 shallot, sliced
2 tbs apple cider vinegar
2 tsp dijon mustard
2 tsp honey
3 tbs extra virgin olive oil
salt and pepper

In a large bowl add mesclun greens, walnuts, figs, and shallot, set aside.  In a small bowl add vinegar, mustard, honey, and olive oil, whisk to combine.  Season dressing with salt and pepper to taste then toss with salad.


Shrimp Avocado Salad


Lately I can’t get enough of shrimp, with each dish better than the next.  This salad was delicious and seemed to capture spring in a bowl.  The fresh avocado, corn, and roasted peppers complimented the shrimp perfectly. As the only shrimp lover in my house this recipe was just for me, I have yet to convince my boyfriend how delectable shrimp truly is.

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Shrimp Avocado Salad (for one)
4 large shrimp, peeled and deveined
1/3 c corn (frozen or fresh)
2 c mesclun greens
1/4 c roasted red peppers, chopped
1/2 avocado, diced
2 thin slices of red onion, chopped
2 tbs feta cheese
1 tbs balsamic vinegar
1 tbs olive oil
1/2 tsp dijon mustard
salt and pepper

Heat olive oil in a small skillet over medium heat and season shrimp with salt and pepper. Saute shrimp for 2 minutes per side, or until pink.  Remove shrimp from pan and turn heat up to medium high. Cook corn in the same skillet (maybe need to add more oil), until corn starts to blister. Turn off heat and let corn cool while you chop the cooked shrimp and remove tails.  For the dressing whisk balsamic vinegar, olive oil, mustard, and salt and pepper. Combine shrimp, corn, mesclun greens, roasted peppers, avocado, red onion and feta cheese in a medium bowl and toss with dressing.

Roasted Butternut Squash Salad

DF if w/out parmesan cheese, V, GF

when i talked about how to “spice up any side salad” this was the salad that inspired that post.  it has different textures, different colors, and tastes amazing.  i can’t take credit for it, it’s all thanks to ina garten.  it even incorporates seasonal produce…it doesn’t get any better than this.

Recipes 003

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated parmesan

preheat the oven to 400 degrees F.

place the butternut squash on a sheet pan. add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. roast the squash for 15 to 20 minutes, turning once, until tender. add the cranberries to the pan for the last 5 minutes.

while the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated parmesan. spoon just enough vinaigrette over the salad to moisten and toss well. sprinkle with salt and pepper and serve immediately.


  • aunt jemima has nothing on real maple syrup.  do yourself a favor and use the real stuff.  you’ll never get a good end product if you make it with subpar ingredients.
  • if you want to taste the walnuts, toast them.  if you skip that step, the flavor will be completely different…and not in a good way.
  • after you eat a salad like this…it should get your mind going.  for instance tonight i needed to make a simple side salad…so what did i do?  i use mesclun greens, slices of pear, dried cranberries, and a mixture of catalina and ranch salad dressings…mmm.