Club sandwich Salad (a crunchy green take on the sandwich)

This picture is a cheat, because it's a bread-less version of this club salad recipe--with red pepper as a substitute for the tomatoes. Hardly the same, but kinda perty, no? It also has fresh dill and sorrel. (Sorrel is an unusually lemony perennial green that is delightful. I grow it in a pot.) :0)

Being a club sandwich fiend this is my favourite salad:

• Lettuce (a mix of Iceberg or Romaine for crunch with organic salad greens like mescaline mix or baby spinach is scrumptious and a good way to introduce greener varieties of lettuce to kids)
• Bacon Cooked 'til it's the crispness you like (avoid bacon bits like the plague--> they are evil! Muhahaha!)
  
• Tomatoes (if you don't have fresh canned finely diced are nice)
  
• Chicken or Turkey (For best results, put poultry in a ziplock bag and flatten it with a meat hammer until even. Cook 'til tender & moist, but not overdone of course!) ;0)
• Havarti or old /medium cheddar (or your favourite cheese)
• Green onion (fine chop)
  

You could use shrimp/crab/scallop as well or instead of poultry (seafood club, right?)

Avocado is awesome too (large cubes lightly salted.)

For entertaining friends who are Vegetarians: You could make a salad bar that includes the above, but also has chickpeas (Garbonzo beans--which are lovely toasted.) Other options include pine nuts, spiced pecans, pomegranate seeds...

Dressing:

I love this best topped with Ranch dressing (to which I add a shot of white balsamic vinegar & fresh herbs) or a with any mayonnaise-y vinaigrette. The pow of vinegar is the best! (TIP: If you can let your homemade dressings sit for at least an hour/overnight for flavours to marry.)

Homemade Sourdough croûtons:

If you hate store bought croûtons, like I do, you may be pleasantly surprised by making your own tasty morsels.

Butter & a little cooking oil
Sourdough (or other fresh bread)
Sea Salt
Freshly ground pepper
Pinch cayene
Paprika/other spices you like
Lemon/lime zest
Flat Leaf Italian Parsley/Cilantro/Dill or finely chopped Herb of your choice
Garlic

Add the ingredients in the order above (most important is the garlic last to avoid burning it bitter.) Toast it. This makes crispy croûtons with a soft warm inside. Mmmmm....

Thanks for looking. Happy Cooking,
:0)
Mel