It’s raspberry season, and I am so excited about this new Raspberry Summer Salad! It’s the kind of salad you are going to want to make over and over again. So get to your local Farmer’s Market, pick up some beautiful produce, and get cooking!
Produce to use in a summer salad
Summer produce is some of the absolute best of the year, and I love building a salad to embrace the freshness of it! July brings us the excitement of raspberries, cherries, blueberries, English peas, sugar snap peas, and more. We are inching closer and closer to the best of peaches and corn too.
There is so much to choose from, and I really think you cannot do better than going to the Farmer’s Market and talking to your farmers. Even though there are seasons for everything, they will be able to tell what is especially great, not to mention they always have better selections than the grocery store. In my opinion, there is almost no relationship more important than that with your farmer!
How to make the Creamy Raspberry Dressing
This Creamy Raspberry dressing is incredible. I really cannot believe how good it tastes. I could nearly eat a whole jar of it. It’s very simple to put together. Add all of the ingredients except for the raspberries and blend. Then add lots of beautiful raspberries for an absolutely luscious result for your summer salad.
It’s going to be delicious no matter what, but the better the raspberry, the more delicious the dressing! If you can get some beautiful and juicy ones from the market, it will create this lovely bright color with delectable taste!
Assembling your summer salad
What is so lovely about summer salads is that you can keep them low-cook. For this recipe, the only thing you need to cook is the bacon. Other than that, all you have to worry about is assembling a beautiful salad!
Of course, I love using a nocrumbsleft platter to build a salad, but you can use any platter. Most often, my preference is to build a salad on a platter because it makes it easy for everyone to pick exactly what they would like. If you’re making this summer salad for a barbecue or get together, it’s kind of fun to put it all out on a tray and let people build their own.
As you make this recipe, feel free to mix it up with different fruits and vegetables based on what you have available and what’s in season. If you make this summer salad, make sure to rate and review it below!Print
This summer salad is something you will want to make all summer long!
For the Chicken:
2 bone-in and skin-on chicken breasts
1 ½ teaspoons extra virgin olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
For the Salad:
8 slices Perfect Oven Bacon, method follows
8 ounces Romaine lettuce
1 pint cherry tomatoes, cut in half
1 cup raspberries
1/2 cup fresh English peas (fresh if nicely sweet, otherwise blanched in boiling water for 1 minute)
½ cup sliced English or Persian cucumbers
½ cup sliced radishes
1 – 2 avocados, cut into chunks
Freshly ground black pepper
For the dressing:
¾ cup light olive oil
3 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
2 tablespoons apple cider vinegar
1 large egg
2 garlic cloves, pressed
1 teaspoon hot sauce
½ teaspoon lemon zest
½ teaspoon kosher salt
1 cup raspberries
2 tablespoons water, optional
Make the sizzling everyday roasted chicken breasts:
Preheat oven to 375°F.
Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper.
Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top.
Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes
Make the Perfect Oven Bacon:
Preheat oven to 350°F. Line a sheet pan with parchment paper. Place the bacon flat on the sheet pan. Cook in the oven for 20 to 25 minutes, or until the bacon reaches your preferred crispiness.
Make the dressing:
In a wide mouth mason jar, using an immersion blender to blend, add all of the ingredients aside from the raspberries and blend until thoroughly combined and emulsified. Add the raspberries and blend until smooth, about 1 minute. If needed, add 2 tablespoons of water to thin the dressing – if your raspberries are sufficiently juicy you probably won’t need this step. Cover and refrigerate to allow the dressing to thicken while you make the salad.
Assemble the Salad:
On a large platter, assemble the salad, starting with a bed of romaine. Season the greens with salt and drizzle with marinated red onion oil. Top with the sliced chicken chunks and arrange the bacon, cherry tomatoes, raspberries, English peas, cucumbers, radishes and avocado. Finish by adding Marinated Red Onions and a sprinkle of black pepper to garnish. Serve with the raspberry dressing.
Keywords: summer salad, raspberry summer salad