🥬🥬🥬Tossed Into Something Unexpected?

Published: Tue, 04/22/25

Updated: Wed, 04/23/25

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“To make a good salad is to be a brilliant diplomat—the problem is entirely the same in both cases. To know how much oil one must mix with one’s vinegar.” — Oscar Wilde

~🥬🥬🥬A Few Words From Susan🥬🥬🥬~

Here in Massachusetts, early plants are starting to pop up up. The herbs and veggies I grow on my windowsill seem to have new life, and everything feels light and fresh.

It seems a good time to talk about salads - how to select which vinegar to use, how to balance greens, proteins, and fats, and how to save money on the Cestari Salad Shaker!

Last week I had the most amazing salad, made with baby beets and a balsamic vinaigrette. I managed to duplicate it and have the shared the recipe below for you! I did substitute regular beets for baby beets, as I had several on hand, but feel free to use what you like.

Best,

Susan

Subscriber Bonus - Scroll Down to See if You Won!

Each week, we announce a winner of a free Cestari product - you pick your prize from our entire product catalog!

One winner is randomly selected from subscribers each week, and announced at the bottom of the newsletter.

Trivia Question

What country is considered the birthplace of the Caesar salad?

Answer at the bottom of the newsletter

Chef's Secret To Extraordinary

Homemade Salad Dressings

Learn how to elevate your salads by selecting the right vinegar to match your salad ingredients.

Tip of the Week: Toss with Intention
Dress salads just before serving to avoid soggy greens. Use your clean hands or two large spoons to gently toss, ensuring the dressing lightly coats all components without bruising delicate leaves.

🥄 Recipe: Roasted Beet Salad with Gorgonzola & Walnuts

Ingredients
2 large beets, roasted, peeled, and sliced
4 cups spring mix or baby lettuce
½ cup walnut halves, toasted
¼ cup crumbled Gorgonzola cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Instructions
Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper to make the vinaigrette. In a serving bowl, arrange spring mix. Top with beet slices, walnuts, and gorgonzola. Drizzle with vinaigrette just before serving.

Special Offer for Newsletter Subscribers

Save 20% on Cestari's Salad Shaker. Use the measurements on the side to make the balsamic vinaigrette for the beet salad recipe! Save 20% with code BEETSALAD through April 29 at the Cestari store on Amazon

Readers' Tips for Salad

Madeline from Metairie, Louisiana shares, "I use my salad spinner to wash and clean the lettuce. I will spin it a few times, then empty out the water and spin again. I like to put it in a large bowl and use a paper towel to absorb more water.."

Debra from Richardson, Texas notes, “My go-to work lunch is a salad jar layered with lentils, roasted veggies, and arugula. I drizzle dressing in first so it stays crisp until lunchtime.”

Linda from Warren, Michigan writes, “I add leftover roasted vegetables to my greens. It’s a great way to use scraps and makes the salad feel like a complete meal.”

Patricia from Lincoln, Nebraska reports, “Instead of croutons, I top salads with crispy chickpeas tossed in olive oil and paprika. They add crunch and protein without gluten.”

James from Reno, Nevada offers, “I prep a big batch of quinoa at the start of the week to bulk up salads and turn them into hearty lunches—especially good with feta and olives.”

The winner of this week's Free Cestari Product is Christine Curtiss. Christine, please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

💡 Answer to Trivia Question:

Mexico (Created in Tijuana by Italian-American restaurateur Caesar Cardini)

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