In her new cookbook Modern Lunch, Allison Day adds depth to the classic and colorful 7-layer salad: two layers worth of depth, to be specific. She calls protein a "must-have addition," but this doesn't have to mean adding a serving of meat (although chicken or salmon would work perfectly). Hard-boiled eggs or canned white beans are an easy way to add bulk here.
9-Layer Salad with Lemon Curry Dressing
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
For the Lemon Curry Dressing:
½ cup lemon juice
½ cup unsweetened plain yogurt
¼ cup extra-virgin olive oil
1 tablespoon mild curry powder
½ teaspoon salt
¼ teaspoon minced garlic
Ground black pepper
For the Salad:
1 cup fresh shelled or frozen green peas
1 bulb fennel, cored, shaved or very thinly sliced
1 head radicchio, cored and shredded
2 carrots, shaved or grated
½ cup fresh herbs of choice (basil, parsley, mint)
4 cups baby arugula
1 cup shaved Parmesan
4 servings protein of choice
1. For the dressing, to a small bowl add the lemon juice, yogurt, olive oil, curry powder, salt, minced garlic, and pepper to taste, and whisk until fully combined. Store in an airtight container in the refrigerator until you are ready to assemble the salad jars.
2. To assemble the salad, divide dressing among 4 large jars. Top with the salad ingredients in the order listed. Seal and refrigerate, or take to go immediately.
3. Keep your jar chilled in the work refrigerator or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, and then squeeze the lemon over top and enjoy. Or toss the salad in a serving bowl, season with the lemon, and then eat.
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