Summer is here! The kids have been out of school for a couple of weeks, and we’ve been enjoying transitioning into a slightly slower paced week. It’s still pretty structured in the evenings because Emma and Noah will play softball and baseball for several more weeks. With Anika in high school she always keeps busy with soccer practices and games (the high school team is playing in a summer 4H league). She is also raising a lamb to show at the county fair again, which will take up all of our time the first week of August.
The weather has been absolutely perfect these last few days and I’m currently working outside in the shade at a park while the kids are playing in water and exploring the area. It’s warm, but there’s a slight breeze.
When the weather gets warmer I find myself leaning towards fresh and simple dinners that don’t take long to prepare. I’m also a sucker for making things that are pretty. After all, we all want to eat something that’s pleasing on the eyes, right?
So the other night I made chef salad for dinner. Not just any chef salad though, I decided to deconstruct it.
Deconstructed food: taking food that is normally combined, separating it, and then plating it in a unique way that can still be placed back together.
Now, sometimes I agree that deconstructing is a tad trendy and fancy, but heck, I’ll do whatever I can to get my family excited about salad. I even added some edible flowers to this salad. It actually was devoured pretty quick!
What you need for a chef salad:
- Romaine lettuce
- Cheddar cheese (I used white cheddar)
- Black olives
- Diced ham
- Hardboiled eggs
- Ranch Dressing
Arrange the lettuce on a platter of your choice, then add rows of toppings. Keep the ranch available on the side. Make sure you have salad tongs for serving!