Bar Salad

January 10, 2011
0 Ratings
  • Serves 4
Author Notes

This isn’t a complaint and I can’t speak for the other male members of the food52 community but sometimes I notice low levels of testosterone in the food52 neighborhood. I don’t mean this badly and it is not a bad thing. After all I don’t expect high levels of it here and I am fine with it. I actually probably should have given this some time at least a couple of weeks past short ribs since it is a pretty male driven dish. Nevertheless, I created this salad for men. My wife is always on me to eat better, more veggies, less meat and the like. I don’t mind doing it but there are times when it is just not possible for fear of looking like a wuss. Let me just put it this way. Say you are a guy and you have been out playing eighteen holes, or even been out shooting skeet and you step into the club bar for a bite. All the other guys are around and they are all ordering triple burgers with double cut bacon and chili cheese fries. You think for a minute I am going to order a strawberry and spinach salad with balsamic vinaigrette. All the guys in the place would look at me like I was wearing a full French cut wedding dress. I would probably have to walk to the car not only with my head down but with a wedgie. Not a chance in hell will that salad wind up at my bar stool. On the other hand if you could just rename most salads. Something as simple as Bar Salad would do. Throw a guy a bone and put just a little meat in it, even two kinds and take anything really green out of it but add lots more crunchy veggies and some cheese even, how about lots of apple. Something that resembles a Cobb Salad, or a Ty Cobb Salad, yeah if a baseball hero of his stature had a salad named after him more men might eat salads. Even lie to us. Tell us it is sort of like buffalo wings. why, with all the celery and some chicken we might just go for it. —thirschfeld

What You'll Need
  • 1 cup celery, rinsed. peeled and cut on the bias
  • 1/2 cup carrot, peeled, cut in half and cut on the bias
  • 1/2 cup cooked chicken breast, shredded
  • 1/4 cup country ham, cut into match sticks
  • 1/2 cup Gouda, cut into match sticks
  • 1 cup fuji apples, cut into match sticks
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • 1/4 teaspoon worcestershire sauce
  • 1/4 teaspoon sugar
  • 1/3 cup vegetable oil or other non flavored oil
  • kosher salt and fresh ground pepper
  • 1/8 cup flat leaf parsley leaves
  1. Combine the celery, carrot, ham, chicken, cheese and apples in a bowl.
  2. In another bowl using a whisk combine the mustard, vinegar, sugar, shallot and worcestershire sauce. Season it with a pinch of salt and a grind of pepper. While whisking drizzle in a drip at a time the oil. As it begins to emulsify add more and keep whisking until it is all combined.
  3. Season the salad with salt and pepper then add the parsley. Toss the whole thing with the dressing and serve.
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  • lastnightsdinner
  • TheWimpyVegetarian
  • lapadia
  • TiggyBee
  • Kitchen Butterfly
    Kitchen Butterfly

25 Reviews

lastnightsdinner January 15, 2011
This is what a Chef's Salad wants to be when it grows up.
TheWimpyVegetarian January 15, 2011
This looks just wonderful! The dressing looks so good - I love the addition of the worcestershire sauce!
lapadia January 12, 2011
First off…my computer doesn’t allow me to post past 2 comments here on F52, so in regards to your comment below…hats off to the strawberry spinach balsamic made in Amy’s hospital room, such a wonderful gift and way to celebrate the birth of your first born, thank for sharing your story, Mr. thirschfeld!
thirschfeld January 14, 2011
you are welcome lapadia
TiggyBee January 12, 2011
This is just perfect on so many levels!!
thirschfeld January 14, 2011
TiggyBee you are to kind, thanks
Kitchen B. January 12, 2011
Forget the recipe, give me the heeadnote.
thirschfeld January 14, 2011
thanks kitchen butterfly
gingerroot January 12, 2011
Yum. You have to love a salad that has "man pleaser" as one of its tags.
thirschfeld January 14, 2011
thanks gingerroot
mrslarkin January 11, 2011
My man would eat this. Was this before or after the mani/pedi and the bubble bath? ;-)
thirschfeld January 11, 2011
well before. LOL. And you know you are jealous
lapadia January 11, 2011
Hmmm, for me, minus the ham & cheese, addition of hot pepper of some sort and I am good to go with this Bar Salad! Oh, and love your story, very entertaining! PS – I actually have a Strawberry salad w/balsamic, recipe :)>
thirschfeld January 11, 2011
Sounds good, and one of the best salads I have ever had was a strawberry spinach balsamic salad. It was totally time and place, the day my oldest was born and I made it in the hospital room for my wife Amy because it was what she wanted, maybe the best salad ever.
wssmom January 11, 2011
Love the name.
Straightforward, yet manly.
Plus it sounds delish!
thirschfeld January 11, 2011
Thanks wssmom. That is a good looking goat in your profile pic
Kayb January 11, 2011
I would totally eat this, except for the celery. And I don't even play golf!
dymnyno January 10, 2011
My husband would love this salad...he always orders Cobb salad...and I have to admit that I love it too! Maybe with a nice fruity white wine? Part of the country...California!!!
thirschfeld January 10, 2011
I am a fan of the Cobb Salad as well. Had a great Sancerre just the other day that would have gone nicely with this salad.
Raquelita January 10, 2011
I'm a girl and a vegetarian, so this male-marketed meaty salad isn't something I'd eat. However, I appreciate the sentiment and imagine it would help a lot of my guy friends eat the veggies I tell them to! Plus since joining this site I'm growing an aversion too recipes that are titled "abc's with a qrs dressing and lmnop's on top." Bar Salad is just a refreshing-sounding name.
thirschfeld January 10, 2011
you know it is only one step from a nice vegetarian salad. Take out the meat and cheese and add some napa cabbage and your good to go.
TasteFood January 10, 2011
It's all in the marketing. I am sure this hefty, meaty dish goes very well with a beer.
thirschfeld January 10, 2011
exactly. Maybe a nice Duvel.
ellenl January 10, 2011
it's probably the part of the country you live--sorry. Nevertheless is one word--sorry.
I love your recipes--you are so talented!
thirschfeld January 10, 2011
thanks ellenl