Perfectly Plated

Test Salads

Hello and Happy First Wednesday of 2026!

For my first “Perfectly Plated” post of the year I always like to open up with salad. Today, I’m sharing three non-boring salad recipes from The Test Kitchen (who I’m totally obsessed with). These come from “The Complete Salad Cookbook”. While it’s true I’m a very healthy eater, I also deeply love a salad in my soul.

This first salad is absolutely like something I would order in a restaurant. I loved every bite. It’s a simple salad that feels very elevated.

“Salad with Herbed Goat Cheese and Vinaigrette”

what you need for goat cheese:

  • breadcrumbs (TK calls for melba toasts but this is what I had on hand)

  • 1 tsp pepper

  • 3 eggs (I used one as I made this for one serving)

  • 2 tbsp Dijon mustard (again a cut that down)

  • 1 tbsp fresh thyme

  • 1 tbsp fresh chives

  • goat cheese

Add Dijon mustard to the egg and whip. Roll desired pieces of goat cheese into balls with herbs, dip them in the egg and then breadcrumbs. And press them into a sheet pan. Put them in the freezer for 30 minutes. While they’re cooling preheat the oven to 475 degrees and start your salad and dressing.

Add all ingredients and whisk aggressively.

In a bowl you’re not using for your salad and toss greens (I used an arugula and spinach mix) with dressing. Once your goat cheese has been in the freezer for 30 minutes put them in the oven but hit them with a little spray oil first. I found mine were perfect after seven minutes.

One thing I added to this recipe that The Test Kitchen didn’t call for was seared scallops, but I thought it would be an amazing addition and it did not disappoint. If you choose, pat down and season the scallops and sear them for a few minutes on each side. I did mine in butter.

I finished this delicious dish with a bit of fresh parmesan and chives. This salad I will be making again and again. I plan to make it when I host as well. Again, simple can be so delicious and elevated.

I went off script a little so for the exact recipe from The Test Kitchen: Salad with Herbed Baked Goat Cheese and Vinaigrette

Next up!

“Lemony Salmon and Roasted Beet Salad”

This salad is great because it’s hearty, healthy, and fresh. Again, this is loosely based on The Test Kitchen’s version. When it comes to recipes I always have a hard time keeping to the exact recipe. So, let’s get to it and make the dressing.

what you need:

  • 1 pound salmon

  • 1/2 salt tsp, plus 1/8 tsp

  • 1 tsp lemon zest plus 7 tbsp lemon juice (3 lemons), divided

  • 1/2 pound beets, trimmed, peeled, and cut into 1/2 inch pieces

  • 6 oz arugula and spinach mix (what I used)

  • 2 hard boiled eggs, shredded

what you do:

Cook your salmon as you wish. I pan fried mine in oil and shredded it. Add beets to a bowl, add 1/8 tsp salt, cover and microwave until tender. Mine took about six minutes. Assemble your salad. Add greens of choice, beets, eggs, salmon, and I added cucumber which this recipe didn’t call for but I love mini cucumbers and felt it added to this dish. Add your dressing and top with fresh dill.

What I loved about this salad was the technique of microwaving the beets. Most of the time they can take long but, microwaving them really sped up the process.

Lastly and right on track with the winter season…

“Chopped Winter Salad with Butternut Squash”

Let’s make our dressing. One thing I added to this was honey because I’m obsessed with more of a honey mustard vibe. Feel free to exclude. Make sure you emulsify very well to make sure the oil mixes well.

what you need:

  • 2 pounds butternut squash

  • red cabbage

  • greens of your choice

  • 1 apple (I peeled mine)

  • pecans (or nuts of your choice)

  • 2 oz feta

  • I added cranberries

    what you do:

    Add everything to a bowl and toss with dressing. MAKE SURE you get the full bite it’s absolutely worth it!

I’ve also linked Test Kitchen’s original recipes at the bottom of the final photos for reference.

That wraps up my three not boring salads to kick off the new year. Thanks to The Test Kitchen for the inspiration and you for stopping by!

Have a fabulous Wednesday!

Let’s Have a Pique-nique

Bonjour, amis!

If you know me even a smidge then you know I love French culture. One thing the french excel at is a picnic…or in french a pique-nique. They better, they invented it. So where did it come from? It originated in the 17th century as a social gathering where each one invited would bring something to share. It started with the upper class but, eventually all were invited to be involved. But today, in France a pique-nique is still a popular thing to do.

So let’s throw one together. The main thing is to keep it simple but beautiful. Another thing the french do well. I can honestly say that so much of this was already in my fridge but it’s always good to prepare.

Let’s build a perfect french picnic.

  • Crudités (veggies)-

    I used mini cucumber and cherry tomatoes (I know, I know that’s a fruit)..I also drizzled balsamic glaze to punch them up a notch. Typically, I always have these two things in my fridge. A frequent meal of mine is a tuna steak and these two things are the base.

  • Fruit-

    Blueberries and strawberries (two things I always have on hand because my kids eat them constantly)

  • BREAD!

    Any french picnic worth its salt needs some delicious bread. I used baguette which I also made my sandwich with. Also, I added water crackers for another vehicle option.

  • Meat-

    I went with salami and capocollo

  • Cheese-

    One thing I did seek out? These adorable baby Brie wheels. Omg you guys. They’re so cute. Also just enough. No one wants to buy a huge wheel if you’re not going to use it all.

  • Fruit spread

    Apricot and red raspberry are what I chose.

  • A sandwich (duh.)

    I went with a very traditional french sandwich. Simple. Raspberry spread, prosciutto, and Brie. That’s it.

  • Bubbles!

    Or whatever you like to drink but I feel like some champagne or fizzy rosé is the ticket in this situation.

    The best part about having yourself a french picnic is it doesn’t have to be hard. You can use half of what I did. Or double it. And nothing has to be the same as what I used. It’s just a good blueprint.

“Give me books, French wine, fruit, fine weather and a little music played out of doors by somebody I do not know.” – John Keats

Fancy Made Easy

Happy Wednesday, All!

I am 1000% obsessed with salmon. I could eat it for every meal. So, I’m always looking for new ways to eat it. By now you probably know how much I love a tart. Another thing that I could eat always. This recipe, that very honestly looks impressive, is so easy to put together.

First, egg wash a thawed pastry puff, poke it, and add everything beagle seasoning to the edges (one of my favorite parts of this dish). Bake on 425 degrees for about 20 minutes but watch it so that it doesn’t get too done.

Next, after it’s done baking, add cream cheese and your salmon. You can use regular salmon like I did or smoked salmon.

Now, add mini cucumbers (I love these in my soul), pickled red onion, a squeeze of lemon and some for garnish, capers, and a sprinkle of dill.

This dish made me so deeply happy, and it was absolutely delicious. It’s perfect for brunch and bubbles. Two of my favorite things!

Have the best day and thank you for stopping by!