simply salads

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Table of ContentsIntroductionTraditional Green Salads Green Salad with Oil and Vinegar Dressing Tossed Green Salad with Herbs Mixed Green Salad with Tarragon Vinaigree Simple Green Salad with Celery Seed and Vinaigree Big Green Salad Firecracker Spinach Salad with Orange Sesame Dressing Green Bean, Spinach, and Beet Salad Red Cabbage and Warm Spinach Salad Green Salad with Asparagus, Oranges and Red Onion Mixed Green Salad with Roquefort Vinaigree

High Protein Salads Orange Chicken and Mixed Greens Salad Chicken Salad with Peaches and Walnuts Chicken Salad with Couscous Chicken Salad with Rosemary, Almonds, and Green Onions Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc Layered Cobb Salad Wild Rice and Chicken or Turkey Salad with Tarragon Smoked Turkey Paella Salad

California Chicken Salad Traditional Sunset Salad '21' Club

Seafood Salads Seafood Salad with Fennel and Green Beans Seafood Salad with Collard Greens Slaw Scandinavian Seafood Salad Lobster Salad with Green Beans, Apple, and Avocado Lobster Salad with Lemon Verbena Dressing Seafood Mold Grilled Seafood Salad Nioise

Grilled Shrimp Salad with Corn and Avocado Shrimp, Cucumber, and Mango Salad Caper-Rosemary Tuna with Herb Salad

Fruit Salads Fruit Salad with Ginger Syrup Tossed Fresh Fruit Salad with Orange Mayonnaise Dressing Tropical Fruit Salad Mango, Blueberry, and Ginger Fruit Salad Asian Fruit Salad with Papaya-Mint Sauce Tomato-Watermelon Salad with Feta and Toasted Almonds

Fruit Salad and Spritzer Fresh Fruit Salad with Honey, Mint and Lime Syrup Aurelia's Breakfast Fruit Salad Icy Fruit Salad


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Mexican Salads Mexican Chicken Salad Mexican Pasta Salad Mexican Bulgur and Vegetable Salad Mexican Pineapple Salad Mexican Seafood Cocktail Shredded Beef Salad Layered Taco Salad Watercress, Orange, and Avocado Salad Rice, Pinto Bean, and Corn Salad Mexican-Style

Chick-Pea Salad

Summer Salads Grilled Chicken Summer Salad Lobster Salad with Summer Vegetables Summer Salad with Baked Red Onions Summer Vegetable Salad Summer Salad with Apricots, Pistachios, and Almond So-Fried Eggs Summer Bean Salad with Toasted Walnuts and Pecorino Fresco Shaved Summer Squash Salad Crab Salad with Endive and Tomato-Cilantro Sauce Pepper-Grilled Steak with Chopped Summer Salad Summer Steak Salad with Ginger-Lime Dressing

Winter Salads Winter Salad with Hoisin Vinaigree Winter Salad Winter Salad with Black Radish, Apple, and Escarole Winter Salad with Toasted Mustard Seed Vinaigree Winter Salad with Sauted Bay Scallops Wilted Kale and Roasted-Potato Winter Salad Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese Winter Caprese Salad

Winter Salad with Lemon-Yogurt Dressing Antipasto Salad

Pasta Salads Pasta Salad with Cherry Tomatoes and Green Olivada Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives Pasta Salad with Shrimp, Roasted Peppers, and Fennel Pasta Salad with Tomatoes and Corn Pasta Salad with Garbanzo Beans, Tomatoes and Feta Cheese Pasta Salad with Roasted Eggplant Gibb Pasta Salad with Tomatoes and Peas

Noodle Salad with Mango and Gingered Cucumber Farfalle Salad Caesar Pasta Salad


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Asian Salads Asian Steak and Noodle Salad Asian Chicken Salad Asian Spinach Salad with Orange and Avocado Asian Spinach Salad Asian Noodle Salad Southeast Asian Steak Salad Crunchy Asian Chicken Salad Asian Chicken-Noodle Salad with Snap Peas Asian Sesame Lobster Salad Seared Ahi Tuna Salad

Quick and Easy Salads Beet and Cabbage Salads Trio of Salads Moroccan Beet Leaf or Swiss Chard Salad Italian Chicken Salad Mesclun Salad with Shallot Vinaigree Salad with Papaya Dressing Sorrel Salad with Creamy Chive Dressing Romaine, Radish, and Cucumber Salad with Tahini Dressing Pickled Carrot and Romaine Salad Bibb Leuce, Parsley, and Mint Salad


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A salad can consist of many things and it is much more than just leuce, tomatoesand cucumber. Not only are they vast in the creations, but they also hold greatnutritional value, making them a welcome addition to any meal.

The word "salad" can conjure up a thousand pictures these days. These pictures caninclude a beautifully designed work-of-art on a plate, full of bright colors, dierenttextures and hidden delights. A salad can mean a whole host of exciting things, andit is not just limited to being the appetizer. There are scrumptious entre salads and

delightful dessert salads. Salads are rich in nutrients and antioxidants. They help youget you daily requirements of vitamins, minerals and ber.

This recipe book for salads was inspired by the idea that food does not have to becomplicated to taste good. Also good food is real food, such as dark greens, brightpineapple, or savory steak. This book is designed with you in mind. It is practical,tasty, and simple enough to enjoy on a regular basis, but also full of nourishing,healthy ingredients. These salads can be used as an accompaniment or as a singlemeal. Choose these salads as part of your 60 day meal plan to ensure adequate intakeof nutrients along with calorie control.

Scroll down these pages to give your taste buds the experience of a lifetime andcreate favorites. This book is all about salads. Here, salad is not a side dish but themain event. These recipes bring about the best combination of fruits, vegetablesand other ingredients in a unique way to keep you from geing bored. Many of therecipes have been featured in Gourmet magazine. So go ahead and try these recipesand truly enjoy your meal rich in vegetables and fruits.

Some tips for making a great salad Organic vegetables and fruits are your best choices. However, if you are not ableto get organic vegetables or fruits, be sure to wash them thoroughly before mixingthem.

Pick vegetables at their peak of freshness and ripeness. This will make sure thatyour salad packs the most nutrients. Vegetables and fruits le too long will lose someof their valuable nutrients.

Prepare your own dressings whenever you can. Most of the salads in this cookbook also come with recipe for the dressing.

For those recipes that require cooking, be sure to follow the guidelines as closely asyou can to preserve the nutrients and to make sure that the salad taste good. Do notovercook.

Be sure to keep the dressing on the side or mix it right before eating, so that thesalad will stay crispy and not wilt.

For fruits, choose fresh fruits instead of canned fruits (unless otherwise specied).

Introduction


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Green Salad with Oil

and Vinegar Dressing

preparationindgredients

yield:Makes 4 servings

1. Place the vinegar, salt, pepper, mustard, and garlic in amedium-size bowl and whisk together until blended. Slowlyadd the olive oil, whisking constantly, until the dressing isemulsied.

2. Add the greens and toss well until they are coated withthe dressing. Season with pepper to taste and serve the saladimmediately.

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Don mustard

1 small clove garlic, peeled,

green germ removed, and

minced

1/4 cup (60 ml) extra-virgin

olive oil

7 ounces (210 g) mixed

salad greens (8 cups, loosely

packed), such as escarole,

oak-leaf, and romaine, rinsed,

paed dry, and torn into bite-

size pieces


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Tossed Green Salad

with Herbs

preparation

indgredients

yield:Serves 6 to 8

The leuce may be Bibb or Boston, romaine or leaf; the greensmay be a few leaves of any or all of those listed above, or youmay select others of your choosing. The prime requisite is that

they be fresh and crisp, well washed and thoroughly dried.No drop of water should be allowed to lurk in the fold of aleaf, or the salad will be watery and quick to wilt.

Rub an outsize salad bowl with the garlic, peeled and halved,until there is a good coating well up on all sides. Break theleuce and greens into the bowl. Snip the herbs small andcrush them lightly as you add them to the greens. Measurethe oil into a big spoon and sprinkle it over the salad. Dissolvethe salt and pepper in the vinegar in the same spoon, andsprinkle this on the salad. Then begin a light and rhythmic

tossing, which is more a gentle turning of the greens overand over until every leaf is coated and the seasonings welldistributed. Add the chives, taste to see if more salt is needed,then serve.

1 clove garlic

1 head leuce

Salad greens: curly endive,

celery cabbage, leaves of

spinach, rhubarb chard,

sprigs of watercress

1 teaspoon each fresh cut dill,

basil, marjoram, chervil

8 tablespoons olive oil

2 tablespoons wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped chives


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Mixed Green Salad with

Tarragon Vinaigree


yield:Makes 8 servingsactive time:30 mintotal time:30 minActive time:30 min Start to nish: 30 min

Whisk together vinegar, shallot, mustard, salt, and pepper ina small bowl, then add oil in a slow stream, whisking untilemulsied. Whisk in tarragon.

Toss greens with dressing in a large bowl and season with saltand pepper.

Cooks note:Greens can be washed, trimmed, and torn 1 day ahead and chilled in asealed plastic bag lined with paper towels.

4 teaspoons Sherry vinegar

1 tablespoon minced shallot


1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

2 teaspoons nely chopped

fresh tarragon

1/2 lb frise (French curly

endive), torn into bite-size

pieces

1 head Boston leuce (1 lb),

torn into bite-size pieces

1 bunch arugula (1/2 lb),

coarse stems discarded

1 bunch watercress (1/2 lb),coarse stems discarded


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Simple Green Salad with

Celery Seed and Vinaigree


yield:Makes 8 servingsactive time:15 mintotal time:15 min

Mince and mash garlic to a paste with 1/4 teaspoonsalt, then whisk together with celery seeds, vinegar,and oil in a large bowl. Add leuce and toss to coat.

Cooks note: Vinaigree can be made 2 days ahead andchilled.

1 small garlic clove

1 1/2 teaspoons celery seeds,

toasted

3 tablespoons cider vinegar

1/2 cup olive oil

2 heads green leaf leuce

(about 2 pounds total), torn

into bite-size pieces


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Big Green Salad


yield:Makes 6 servingsactive time:10 mintotal time:10 min

Tear romaine into bite-size pieces and put in a salad bowl. Halvecucumber lengthwise, then thinly slice diagonally and add toromaine along with celery.

Whisk together remaining ingredients with 1/2 teaspoon saltand 1/4 teaspoon pepper in a small bowl until emulsied. Add

to salad and toss to coat.

2 medium heads romaine

1/2 seedless cucumber

2 celery ribs, thinly sliced

3 tablespoons extra-virgin

olive oil

1 1/2 tablespoons fresh

lemon juice

1 teaspoon mild honey

1 teaspoon Don mustard


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Firecracker Spinach Salad with

Orange Sesame Dressing



1. For the dressing, cook the orange juice in a saucepanuntil reduced by half. Combine with the honey, sesameoil, soy sauce, vinegar, water and hot sauce in a blender.Add the shallot and ginger and process until smooth.Store in the refrigerator.

2. For the salad, mix the spinach, daikon sprouts, carrotand jicama in large bowl. Add the dressing and toss tocoat well. Garnish with the sesame seeds.

Chefs notes: Just as this salad can be made with mixed greens or whateverleuce you have on hand rather than with spinach, any kind ofsprouts can be substituted for the daikon sprouts.

If you like a thicker consistency for your salad dressings, adda quarter of a teaspoon of xanthan gum powder to the dressingand pulse in a blender.

1 cup orange juice

1 teaspoon honey

2 teaspoons sesame oil

1 tablespoon soy sauce

2 tablespoons rice wine

vinegar

1/4 cup water

1 teaspoon hot red pepper

sauce (optional)

1 shallot, chopped

2 teaspoons grated fresh

ginger

6 cups washed baby spinach

1/4 cup daikon sprouts

1/4 cup julienned carrot

1/4 cup julienned jicama

2 tablespoons mixture ofblack sesame seeds and white

sesame seeds, for garnish

Orange Sesame Dressing

Salad


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Green Bean, Spinach,

and Beet Salad



For dressing:Char chiles directly over gas ame or in broiler until blackenedon all sides. Enclose in paper bag 10 minutes. Peel, seed, andcoarsely chop chiles.

Combine chiles, orange juice, oil, vinegar, and garlic in blender.Blend until mixture is smooth and thick. Season dressing to tastewith salt and pepper. Cover; chill until dressing is cold, at least 1hour and up to 1 day.

For salad:Preheat oven to 400F. Wrap each beet tightly in foil; placedirectly on oven rack. Roast beets until tender when piercedwith knife, about 50 minutes. Unwrap beets and coolcompletely, then peel. Coarsely grate beets into medium bowl.Toss with lime juice. Season to taste with salt and pepper. Coverand let stand at room temperature at least 1 hour.

Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice

water to cool. Drain again and pat dry.

Toss green beans, spinach, onion, and radishes in large bowlwith enough dressing to coat. Season with salt and pepper.Divide salad among plates; top with beets.

2 fresh poblano chiles

1/4 cup fresh orange juice


1 tablespoon apple cider

vinegar

2 garlic cloves

2 small beets

3 tablespoons fresh lime juice

1 1/2 pounds green beans,

trimmed, cut diagonally into

1-inch pieces

3 cups baby spinach leaves

1 small white onion, sliced

paper-thin

5 large radishes, sliced paper-

thin

Dressing

Salad


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Red Cabbage and Warm

Spinach Salad


yield:Serves 2 (rst course)or 4 (side dish)

active time:20 mintotal time: 20 min

This is a recipe inspired by a saladI had as part of a sumptuous feast atAdriatica, an exquisite restaurant atopSeales Queen Anne Hill, says LiseR. Bonin of Austin, Texas. Both theview and the food made for a mostmemorable anniversary dinner for myhusband and me several years ago.

Make vinaigree:Mash garlic with salt to a paste. Whisk together garlicpaste, mustard, honey, and vinegar, then add oil in astream, whisking until emulsied.

Make salad:Toast pine nuts in a dry large heavy skillet over moderate

heat, stirring frequently, until beginning to turn golden,about 2 minutes. Add pancea and cook until brownedand crisp, about 2 minutes. Add cabbage, tossing tocombine, and cook, covered, until wilted and just tender,8 to 10 minutes. Reduce heat to low and add spinach,stirring gently until it just begins to wilt. Remove pan fromheat. Add vinaigree and toss.Serve immediately.

1 garlic clove, minced

1/8 teaspoon salt


1/2 teaspoon honey

1 1/2 tablespoons balsamic

vinegar

2 1/2 tablespoons extra-virgin

olive oil

1/4 cup pine nuts

1/4 cup pine nuts

2 oz sliced pancea (Italian

unsmoked cured bacon),

chopped

1 lb red cabbage, cut into

1/4-inch-thick slices

1 (5-oz) bag baby spinach, any

tough stems discarded

For balsamic vinaigree

For salad


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Green Salad with Asparagus,

Oranges and Red Onion

preparation

indgredients

yield:Serves 8

Make dressing:Whisk all ingredients in medium bowl to blend. Chill until cold.

Make salad:Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Transfer asparagus to bowl of ice waterto cool. Drain.

Cut peel and white pith from oranges. Using small sharpknife, cut between membranes to release segments. (Dressing,

asparagus and orange segments can be prepared 1 day ahead.Cover separately; chill.)

Arrange asparagus spears in sun burst paern on plaer. Placeorange segments between asparagus spears. Mound greensin center of plaer. Sprinkle salad with basil and tarragon.Top with red onion slices. Drizzle some dressing over. Passremaining dressing separately.

2/3 cup regular or low-fat

mayonnaise

1/2 cup buermilk

3 tablespoons chopped fresh

basil


(preferably extra-virgin)

2 tablespoons white wine

vinegar 2 tablespoons chopped fresh

tarragon

24 asparagus spears, trimmed

4 oranges

12 cups mixed baby greens

1 tablespoon chopped fresh

basil 1 tablespoon chopped fresh

tarragon

1/2 cup thinly sliced red onion

For dressing

For salad

Green Salad with Asparagus,

Oranges and Red Onion

preparation


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Mixed Green Salad with

Roquefort Vinaigree


yield:Serves 6

Combine baby greens, diced tomatoes, choppedonions, cranberries and pecans in large bowl.Whisk olive oil and vinegar in small bowl untilblended. Season dressing to taste with salt andpepper. Mix in Roquefort cheese. Toss salad withdressing and serve.

8 cups mixed baby greens

8 ounces plum tomatoes,

seeded, diced

4 green onions, chopped

1/4 cup dried cranberries or

dried currants

1/2 cup chopped pecans,

toasted

1/2 cup plus 1 tablespoonolive oil

3 tablespoons raspberry

vinegar or red wine vinegar

1/2 cup crumbled Roquefort

cheese (about 2 ounces)


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Orange Chicken and Mixed

Greens Salad


yield:Serves 10

Make this impressive dish thecenterpiece of your buet table.

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thymeand orange peel in 13x9x2-inch glass baking dish. Add chickenbreasts and turn to coat. Cover and chill overnight, turningoccasionally.

Prepare barbecue (medium-high heat) or preheat broiler.Remove chicken from marinade; reserve marinade. Seasonchicken with salt and pepper. Grill chicken until cooked

through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reducedto 1/4 cup, about 10 minutes. Cut oranges between membranesto release segments. (Chicken, reduced marinade and orangesegments can be prepared 2 hours ahead. Cover separately andstore at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juiceand garlic clove in small bowl to blend. Season dressing withsalt and pepper. Combine greens, bell pepper and orangesegments in a very large bowl. Toss with dressing. Arrangegreens in center of large plaer.

2/3 cup plus 1/4 cup fresh

orange juice

1/4 cup honey

4 large garlic cloves, minced

1 tablespoon minced fresh

thyme or 1 teaspoon dried

2 teaspoons grated orange

peel 8 boneless chicken breast

halves with skin

3 oranges, peel and white pits

removed


1/4 cup white wine vinegar

1 large shallot, minced

1 pound mixed greens

1 orange or yellow bellpepper, seeded, thinly sliced

Fresh thyme sprigs (optional)


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Chicken Salad with Peaches

and Walnuts


yield:Serves 4

Cut 1 peach into 1/3-inch pieces; place in large bowl.Add chicken and onion. Toss with enough dressing tocoat. Cover and chill 15 minutes to 2 hours.

Add leuces and walnuts to chicken mixture and tossto coat, adding more dressing, if desired. Mound saladon large plate. Cut remaining peach into thin wedges.Garnish salad with peach wedges and serve.

2 large ripe peaches or

nectarines

2 cups dried cooked chicken

1/2 cup thinly sliced red onion

1/3 to 1/2 cup (about)

purchased poppy seed salad

dressing

6 cups mixed baby leuces

1/2 cup chopped walnuts,toasted


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Chicken Salad with Couscous

preparation

indgredients


Cook couscous (or quinoa) according to package directions.Stir in cumin and parsley and salt to taste. Let cool to roomtemperature. To toast walnuts, heat a dry pan over mediumheat. Add walnuts and shake or stir 6 or 7 minutes, until lightlybrowned. In a bowl, toss chicken, grapes, juices, basil, andcurry and salt and pepper to taste. Arrange arugula on 4 platesand divide couscous among them. Top with chicken mixtureand drizzle remaining liquid over salads. Sprinkle salads with

walnuts.

1 cup regular or whole-wheat

couscous, or quinoa

1/2 tsp ground cumin

1 1/2 tbsp chopped fresh

parsley leaves

2 tbsp chopped walnuts

8 oz smoked boneless chicken

breast, cut into 3/4-inch cubes

2 cups red seedless grapes,

halved 2 cups green seedless grapes,

halved

1/4 cup fresh pink grapefruit

juice

1 tbsp fresh lemon juice

1/4 cup fresh lime juice

1/2 cup packed fresh basil

leaves, cut into thin strips

1/2 tsp curry powder 1 bunch arugula (about 2

cups packed), coarse stems

discarded


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Chicken Salad with Rosemary,

Almonds, and Green Onions



Whisk oil, vinegar, and rosemary in small bowl toblend; season dressing with salt and pepper. Placechicken in shallow dish. Add 1/4 cup dressing; turnchicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Addchicken, still coated with dressing, to skillet. Sautuntil cooked through, about 5 minutes per side.Transfer to work surface. Cool chicken 5 minutes; cut

into 1/2-inch pieces.

Combine chicken, almonds, celery, and green onionsin large bowl. Add remaining dressing and toss toblend. Season salad with salt and pepper.


2 tablespoons balsamic

vinegar

2 teaspoons minced fresh

rosemary or 1 1/2 teaspoons

dried, crumbled

4 skinless boneless chicken

breast halves

3/4 cup sliced almonds (about

3 ounces), toasted

1/2 cup thinly sliced celery

3 large green onions, thinly

sliced


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Spinach Salad with Grilled

Chicken, Mango, andRaspberries Szwarc

preparation

indgredients

yield:Serves 2 generously

Make dressing:In a bowl whisk together all dressing ingredients except oil. Addoil in a stream, whisking, and whisk until emulsied. (Dressingmay be made 2 days ahead and chilled, covered.)

In a shallow dish or a resealable plastic bag coat chicken with 3tablespoons dressing. (Marinate chicken, covered and chilled, 2hours.)

Heat an oiled well-seasoned ridged grill pan over moderatelyhigh heat until hot but not smoking and grill chicken, drained,until cooked through, about 7 minutes on each side. Transferchicken to a plaer and cool. (Chicken may be made up to thispoint 1 day ahead and chilled, covered.)

Cut chicken into 1/4-inch-thick slices and in a large bowlcombine with remaining ingredients. Drizzle remainingdressing over salad and toss gently to combine well.

2 tablespoons raspberry vinegar*

1 tablespoon balsmic vinegar

1 tablespoon soy sauce


1 1/2 teaspoons minced peeled

fresh gingerroot

1 garlic clove, minced andmashed to a paste with 1/4

teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon freshly ground

black pepper, or to taste


1 whole skinless boneless

chicken breast (3/4 pound),

halved

1 bunch spinach (about 3/4pound), coarse stems discarded

and leaves washed well and

spun dry

1 rm-ripe mango, cut into 1/4-

inch thick slices

2 plum tomatoes, sliced thin

2/3 cup raspberries, picked over

4 scallions, chopped ne

1/4 cup walnuts, toasted and

chopped coarse

* Available at specialty foods

shops and some supermarkets.

For dressing:


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Layered Cobb Salad

preparation

yield:Makes 4 to 6 main-course servingsactive time:1 1/4 hourstotal time:1 1/4 hours

Make dressing:Whisk together all dressing ingredients except oil ina bowl, then add oil in a slow stream, whisking untilemulsied.

Make salad:Bring 5 cups water to a simmer in a 2-quart saucepan,then simmer chicken, uncovered, 6 minutes. Remove panfrom heat and cover, then let stand until chicken is cooked

through, about 15 minutes. Transfer chicken to a cuingboard and cool completely. Cut into 1/2-inch cubes.

Halve, pit, and peel avocados, then cut into 1/2-inch cubes.

Spread romaine over boom of a 6- to 8-quart glass bowland top with an even layer of chicken. Sprinkle baconover chicken, then continue layering with tomatoes,cheese (to taste), avocados, watercress, eggs, and chives.

Just before serving, pour dressing over salad and toss.

Cooks note: Dressing can be made and salad assembled 1 hourahead and chilled separately, covered.

indgredients

3 tablespoons red-winevinegar

1 tablespoon fresh lemon juice

2 teaspoons Don mustard

1 small garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon sugar



3 skinless boneless chicken

breast halves (1 1/4 pounds)

2 California avocados

1 head romaine, cut crosswise

into 1/2-inch-wide slices (8

cups)

6 bacon slices, cooked until

crisp, drained, and nely

chopped 3 medium tomatoes (3/4

pound), seeded and cut into

1/2-inch pieces

2 to 3 oz Roquefort, crumbled

(1/2 to 3/4 cup)

2 bunches watercress, coarse

stems discarded

2 hard-boiled large eggs,

halved and forced through acoarse sieve

1/4 cup nely chopped fresh

chives

For dressing

For salad


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Wild Rice and Chicken or

Turkey Salad with Tarragon


yield:Serves 2 to 4

Combine broth and wild rice in small saucepan. Bring toboil. Cover and simmer over medium-low heat until rice istender and liquid is absorbed, about 50 minutes. Transfer tomedium bowl. Cover and refrigerate until well chilled.

Add chicken or turkey, celery, apple, green onion andtarragon to wild rice. Whisk remaining ingredients to blendin small bowl. Pour over wild rice mixture and toss well.Season with salt and pepper.

1 14 1/2-ounce can chicken

broth

1/2 cup wild rice (about 3

ounces)

2 cups diced cooked chicken

or turkey (about 9 ounces)

1 large celery stalk, diced

1/2 large crisp red apple,

diced

1 green onion, thinly sliced

2 tablespoons minced fresh

tarragon or 2 teaspoons dried,

crumbled

2 1/2 tablespoons olive oil

1 1/2 tablespoons tarragon

vinegar

1 teaspoon Don mustard Pinch of sugar


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Smoked Turkey Paella Salad

preparation

yield:Serves 2, can be doubled

Whisk 1/3 cup dressing and paprika in small bowl toblend. Bring broth and saron to boil in heavy mediumsauce-pan over high heat. Mix in rice. Cover, reduce heatto low and simmer until rice is almost tender, about 15minutes. Mix in peas. Cover and cook until rice and peasare tender and broth is absorbed, about 5 minutes.

Transfer rice mixture to large bowl. Cool 5 minutes;u with fork. Mix in turkey and red bell pepper.

Add dressing mixture and toss to blend, adding morepurchased dressing by tablespoonfuls, if desired. Seasonsalad with salt and pepper. Serve at room temperature.

indgredients 1/3 cup (or more) purchased

oil and vinegar dressing

1/2 teaspoon paprika

1 1/2 cups canned low-salt

chicken broth

1/4 teaspoon crushed saron

threads or 3 teaspoons

powdered saron

3/4 cup long-grain white rice

2/3 cup frozen green peas

6 ounces smoked turkey, cut

into 1/3-inch pieces

1/2 cup coarsely chopped red

bell pepper


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California Chicken Salad

preparation


Combine all dressing ingredients in a blender. Sprinkle chickenwith garlic and chili powders, salt and pepper. Coat a largeskillet with cooking spray. Heat skillet over high heat and addoil. When oil is hot, add chicken. Reduce heat to medium-highand cook for 6 minutes per side, turning halfway through.Reduce heat to low and cover. Cook until chicken is no longerpink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boilcorn in a medium saucepan 5 minutes; cool, then cut kernels o

cob; place in a bowl. Steam asparagus in 1 inch boiling water3 minutes; drain and cool 1 minute. Add to bowl along withremaining vegetables. Heat a dry pan over medium heat. Addpine nuts. Cook, stirring oen, until toasted, about 6 minutes.Place salad on a plaer; top with chicken, bacon, pine nuts anddressing.

indgredients

6 tablespoons honey

2 tablespoons Don mustard

2 teaspoons olive oil

1 tablespoon rice wine (or

apple cider) vinegar

1/2 teaspoon salt

3 boneless, skinless whole

chicken breasts (about 1 1/2

pounds)

1/4 teaspoon garlic powder

1/4 teaspoon sweet chili

powder

1/4 teaspoon salt

1/4 teaspoon freshly groundblack pepper

Vegetable oil cooking spray

1 teaspoon olive oil

3 ears of corn, husked

1/2 pound asparagus stalks

(about 10), ends trimmed, cut

into thirds

3 plum tomatoes, diced

1/2 small red onion, thinly

sliced

2 tablespoons pine nuts

3 slices turkey bacon, cooked as

directed on package, chopped

Dressing:

salad


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Traditional Sunset

Salad 21 Club

preparation

yield:Serves 4 as a rst course or lightmain course

To make the salad:In a large bowl combine all ingredients and toss tocoat salad with dressing.

To make the dressing:In a bowl whisk together vinegar, mustard mixture,salt, and pepper and add oil in a stream, whiskinguntil emulsied. Whisk in chili sauce, watercress, andbacon.

Make about 1 cup.

indgredients

2 cups nely shredded green

cabbage (from about 1/2

medium head)

2 cups nely shredded iceberg

leuce (from about 1/2 head)

1 1/2 cups 1/2-inch cubes

smoked beef tongue (about

3/4 pound)

2 cups 1/2-inch cubes poached

chicken breast (about 1

pound)

3/4 cup Lorenzo dressing

2 tablespoons red-winevinegar

2 teaspoon dry mustarddissolved in 1 tablespoonwater

1/4 teaspoon salt 1/4 teaspoon freshly ground

black pepper 1/3 cup olive oil 2 tablespoons boled chili

sauce 2 tablespoons nely choppedwatercress leaves

2 tablespoons choppedcooked bacon (about 3 slices)

For the Traditional LorenzoDressing 21 Club:


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Seafood Salad with

Fennel and Green Beans

preparation

yield:Makes 6 servingsactive time:1 1/4 hrtotal time:1 1/4 hr

Bring an 8-quart pot three-quarters full of salted water to a boil.

While water is heating, force beans, stem ends rst, through frencher (seecooks note, below). Cook beans in boiling water, uncovered, until crisp-tender,3 to 4 minutes, then immediately transfer with a sloed spoon (reservingcooking water) to a bowl of ice and cold water to stop cooking. Drain beans ina colander, then pat dry with paper towels. Set aside.Return water to a boil, then plunge lobster headrst into water and cook overhigh heat, covered, 8 minutes from time it enters water. Transfer lobster withtongs to a shallow baking pan. Reserve water in pot.While lobster is boiling, coarsely chop tomatoes with onion in a food processor.

Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomatomixture along with 1 1/2 tablespoons oil.Return water in pot to a boil. Add shrimp and simmer until just cookedthrough, about 3 minutes, then transfer to pan with lobster, reserving cookingwater. Add scallops to pot and simmer until just cooked through, about 3minutes, then transfer to pan with lobster and shrimp. Discard cooking water.When cool enough to handle, remove meat from lobster tail and claws usingkitchen shears, catching juices in pan. Working over pan, remove shells fromshrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise anddevein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood toa bowl and pour juices from pan through a ne-mesh sieve over seafood. Tossseafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt,

then add to fennel mixture along with basil and green beans, tossing well.

Cooks note: If you do not have a frencher, beans can be halved lengthwise with a smallknife.

indgredients

1/2 lb green beans, stem ends

trimmed

1 (1 1/4-lb) live lobster

3/4 lb cherry tomatoes (2

cups)

1/2 cup coarsely chopped red

onion

2 tablespoons red-wine

vinegar

3/4 teaspoon salt

2 small fennel bulbs

(sometimes called anise;

about 1 1/2 lb total), stalks

discarded

2 tablespoons extra-virgin

olive oil 1 lb large shrimp in shell (21

to 25 per lb)

1 lb sea scallops, tough

muscle from side of each

discarded if aached


1/3 cup torn fresh basil leaves

Special equipment: a green-bean frencher (optional); an

adjustable-blade slicer

Garnish: coarse sea salt


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Seafood Salad with Collard

Greens Slaw

preparation


Whisk rst 8 ingredients in bowl to blend. Seasondressing with salt and pepper. (Can be made 1 day ahead;chill. Bring to room temperature before using.)

Combine clams, mussels, and wine in large wide pot.Cover tightly; cook over high heat until clams andmussels open, about 8 minutes (discard any clams andmussels that do not open). Using sloed spoon, transfer

clams and mussels to very large bowl. Strain cookingliquid into medium bowl. Whisk 1/3 cup cooking liquidinto dressing (reserve remaining cooking liquid foranother use).

Cook scallops in large saucepan of boiling salted wateruntil just opaque in center, about 3 minutes. Using sloedspoon, add scallops to clams and mussels. Return waterin saucepan to boil. Add shrimp and cook just untilopaque in center, about 3 minutes. Drain. Transfer tobowl with shellsh. (Can be prepared 4 hours ahead and

refrigerated.) Pour dressing over shellsh and toss toblend.

Arrange slaw on very large plaer. Mound salad in centerand serve.

indgredients


1/4 cup white wine vinegar

1/4 cup (packed) choppedfresh basil


parsley

3 tablespoons drained capers

3 large garlic cloves, minced


1/2 teaspoon dried crushed

red pepper

2 pounds small lileneckclams or Manila clams,

scrubbed

2 pounds mussels, scrubbed,

debearded

2 cups dry white wine

2 pounds sea scallops,

connective side tissue

trimmed

1 1/2 pounds uncooked large

shrimp, peeled, deveined

Collard Greens Slaw


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Scandinavian Seafood Salad

preparation1. Preheat the oven to 400F.

2. Roast the potatoes for 30 to 40 minutes, until fork tender. Let cooluntil you can handle them, then peel and cut into 1/2-inch dice.

3. Combine the potatoes, shrimp, smoked salmon, crabmeat, eggs,shallots, anchovies, cilantro, and chives in a large bowl. In a smallbowl, combine the lime juice, mayonnaise, and sour cream, stirringto blend well. Gently fold into the salad and season with salt andpepper to taste.

4. Arrange the leuce leaves on a plaer and serve alongside thesalad. Instruct your guests to roll up 2 tablespoons or so of salad in aleuce leaf, like a spring roll, and eat.

indgredients

6 ngerling potatoes or 2 Yukon

Gold potatoes

2 cups (about 10 ounces) cookedand peeled small shrimp

1 1/2 cups nely chopped smoked

salmon (10 ounces)

1 1/2 cups (about 10 ounces)

crabmeat, picked through for

shells and cartilage

4 hard-cooked eggs, nely

chopped

2 shallots, nely chopped

2 anchovy llets, nely chopped

1 tablespoon nely chopped fresh

cilantro

1 tablespoon nely chopped fresh

chives

1/2 cup freshly squeezed lime juice

3 tablespoons mayonnaise

2 tablespoons sour cream

Kosher salt and freshly ground

black pepper 2 small heads iceberg leuce,

cored, separated into leaves,

washed, and paed dry


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Lobster Salad with Green

Beans, Apple, and Avocado

preparation

yield:4 servings

1. Prepare a large bowl of ice water.

2. Fill the pasta pot with 3 quarts of water and bring itto a rolling boil over high heat. Add the coarse salt andthe beans, and blanch until crisp-tender, 3 to 4 minutes.(Cooking time will vary according to the size andtenderness of the beans.) Immediately remove the colanderfrom the water, leing the water drain from the beans.Plunge the beans into the ice water so they cool down as

quickly as possible. (The beans will cool in 1 to 2 minutes.If you leave them longer, they will become soggy andbegin to lose avor.) Drain the beans and wrap them in athick kitchen towel to dry. (Store the cooked beans in therefrigerator for up to 4 hours.)

3. In a large, shallow bowl, combine the yogurt, mustard,and ne salt and whisk to blend. Taste for seasoning. Addthe green beans, chives, apple, avocado, and lobster. Toss tocoat. Arrange on the plates and serve.

WINE SUGGESTION: A ne Chardonnay is in order here, such

as a dependable Burgundy, like the well-priced and well-madeVir Cless from the Cave de Vir, particularly their Cuve Les

Acacias, with its hints of fresh apples and honey.

indgredients

3 tablespoons coarse sea salt

10 ounces slim haricots verts

(green beans), trimmed at

both ends and cut into 1/2-

inch pieces (2 cups)

1 cup Greek-style yogurt

1 tablespoon imported French

mustard

1/4 teaspoon ne sea salt

1/4 cup minced fresh chives 1 Granny Smith apple, cored,

and cut into 1/4-inch cubes

(do not peel)

1 large ripe avocado, halved,

pied, peeled, and cut into

1/4-inch cubes

1 pound (2 cups) cooked

lobster meat, cut into bite-

sized pieces Equipment: A 5-quart pasta

pot ed with a colander; 4

chilled large dinner plates


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Lobster Salad with Lemon

Verbena Dressing

preparation

yield: Makes 2 (appetizer) servings

1. Fill a large pot with 2 inches of salted water. Insert a steaming rackso that the lobster will not touch the water. Cover and bring to a boil.Add lobster and cover; cook 10 to 12 minutes. Remove to a plaer andrefrigerate to cool, about 30 minutes.

2. Meanwhile, in a stainless steel bowl combine egg yolk and water.Whisk to combine. Add oil in a slow, steady stream until the dressingis emulsied and thick enough to coat the back of a spoon. Add half ofthe verbena and lemon juice. Season with salt and pepper. Set aside for10 minutes to let avors combine.

3. Once cooled, remove lobster meat from shell, leaving claw andtail meat intact. Using a chefs knife, slice tail meat into pieces 1/2inch thick. Transfer claws and tail meat to a medium bowl. Add 2tablespoons dressing and tomato strips. Toss to coat.

4. Place greens in a medium bowl. Drizzle olive oil them and seasonwith salt. Toss to lightly coat. Place 1 cup tossed greens in the center ofeach plate. Divide tail meat and claws. Drizzle 1 tablespoon dressingon each plate around lobster. Garnish each plate with radish andremaining verbena. Serve immediately. (Remaining dressing should bestored, tightly covered, in the refrigerator for up to 3 days.)

Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, or anyone whose health iscompromised.

indgredients

1 1/2 to 1 3/4 pound lobster

1 large egg yolk, room

temperature

1 teaspoon water

3/4 cup olive oil, more for

dressing greens

1/4 cup vegetable oil

1 1/2 to 2 tablespoons lemon

verbena, cut in chionade

Juice of 1/2 lemon

1 large vine-ripe tomato,

peeled, seeded, and cut into

1/4-inch strips

2 cups mesclun mix, pea

shoots, or sunower shoots

2 radishes, julienned

Salt and pepper


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Seafood Mold

preparation

yield:Makes about 10 servings

Dissolve gelatin in 1/2 cup cold water and let sit.

Mix liquid crab boil (vary amount according to taste) with1/4 cup water in small bowl. Soak seafood in crab boilmixture. (If using shrimp, cook until done rst, then letsoak.)

Chop onions and pepper in food processor or blender.Slowly melt buer in skillet and saut onion and peppermixture until so and onions are clear. Remove from panand set aside.

In the same pan used to cook the onions, add soup and

cream cheese and melt over low heat until the creamcheese is melted and the mixture is smooth. Cream cheeseburns easily, so stir constantly. Add dissolved gelatin andWorcestershire sauce to taste. The mixture will thicken asyou stir. Turn o heat.

Remove seafood from crab boil mixture, drain, and chop infood processor until smooth. Add to cream cheese mixture.Add onion mixture and mix well. Add Creole seasoning totaste.

Pour in mold or shallow dish and refrigerate overnight orat least 3 hours, until thickened (it will set just like Jello).

Release mold onto serving plaer and garnish withcilantro. Serve.

indgredients 2 envelopes plain gelatin

1/2 cup cold water plus additional 1/4

cup

1/2 to 1 tablespoon liquid crab boil

1 pound lump crabmeat or small

shrimp (sometimes called salad shrimp;

its okay to use frozen), or 1/2 pound

crabmeat and 1/2 pound shrimp, vary to

personal preference

1/2 small yellow or white onion

1 green onion

1/4 red bell pepper 4 ounces buer

1 teaspoon Creole seasoning (like Tony

Chacheries)

1 can cream of mushroom soup

1 8-ounce package cream cheese (not

low- or nonfat, as the mixture will be

too watery)

Worcestershire sauce, to taste

Cilantro, for garnish

Special equipment: blender orfood processor; medium-size

mold(approximately 6 cups)

or shallow dish


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Grilled Seafood Salad

Nioise

preparation

yield: Serves 6

Make the dressing:In a small bowl whisk together the vinegar, the mustard, theanchovy paste, the thyme, the sugar, and salt and pepper to taste,add the oil in a stream, whisking, and whisk the dressing until it isemulsied.

Reserve 2 tablespoons of the dressing in another small bowl, arrangethe tuna pieces and the squash slices on a baking sheet, and brushthem lightly with the reserved dressing. In a bowl toss the shrimpand the scallops with 2 tablespoons of the remaining dressing. Let

the mixture stand for 15 minutes. In a kele of boiling water cookthe beans for 5 minutes, or until they are crisp-tender, drain them ina colander, and refresh them under cold water. In another bowl tossthe beans with 3 tablespoons of the remaining dressing.

On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2minutes on each side, the shrimp for 4 minutes on each side, and thescallops and the squash for 6 minutes on each side, transferring theseafood and the squash as it is cooked to a plaer. Line 6 plates withthe leuce, on each plate arrange 2 scallops, halved horizontally,3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide

the squash, beans, roasted pepper, tomatoes, and olives among theplates. Drizzle the remaining dressing over the salads or serve itseparately.

indgredients

3 tablespoons red-wine vinegar

1 tablespoon Don-styled mustard

1 teaspoon anchovy paste

1/2 teaspoon dried thyme,

crumbled 1/4 teaspoon sugar

1/3 cup olive oil

1 pound 1-inch-thick tuna steak,

cut into 6 pieces

1 large yellow squash, cut into


9 jumbo shrimp, shelled and

halved lengthwise

12 large sea scallops 1 pound green or wax beans or

a combination, trimmed and cut

into 2-inch lengths

red-leaf leuce for lining the plates

1 red bell pepper, roasted and cut

into 2-inch pieces

1 pint red or yellow cherry

tomatoes or a combination,

quartered

1 cup drained Nioise olives

(available at specialty foods shops

and some supermarkets)

For the dressing


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Grilled Shrimp Salad withCorn and Avocado

preparation

yield:Makes 4 to 6 servingsactive time:35 minutestotal time:35 minutes

For dressing:Whisk rst 4 ingredients in small bowl to blend. Whisk in olive oil, thentrue oil, if desired. Season with salt and pepper.

For salad:Bring small saucepan of water to boil. Add pearl onions and boil 3minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.

Do ahead: Dressing and onions can be made 2 hours ahead. Coverseparately and let stand at room temperature.

Prepare barbecue (medium heat). Thread onions on skewers; thread

shrimp on separate skewers. Place onion skewers, shrimp skewers,corn, and bread slices on 2 large rimmed baking sheets. Brush onions,shrimp, corn, and bread with olive oil, then sprinkle with salt andpepper. Sprinkle shrimp on both sides with smoked paprika. Grill onionsand corn until cooked through, about 5 minutes per side; grill breadslices until browned; and grill shrimp until cooked through, about 2 1/2minutes per side.

Transfer vegetables, shrimp, and bread to work surface. Cut corn kernelso cobs; place corn kernels in very large bowl. Remove shrimp andonions from skewers and add to bowl. Add mche and avocados tobowl. Toss salad with enough dressing to coat. Season to taste with saltand pepper. Transfer salad to large rimmed plaer and serve with bread.

*Available at some supermarkets, Italian markets, and specialty foodsstores.

**Available at some supermarkets and specialty foods stores or onlinefrom tienda.com.

indgredients

6 tablespoons orange juice

3 1/2 tablespoons white wine

vinegar

2 tablespoons chopped freshchives

1 1/2 teaspoons nely grated

orange peel

1/4 cup olive oil

1/2 teaspoon true oil*

(optional)

1 10-ounce bag red pearl onions

Metal skewers 2 pounds uncooked large

shrimp, peeled, deveined

3 large ears of corn, husked

1 ciabaa bread or pain

rustique, cut crosswise into

1-inch-thick slices

Olive oil

2 teaspoons hot smoked paprika

(Pimentn de la Vera)** 12 cups mche (about 7 ounces)

2 avocados, halved, pied,

peeled, cut into 3/4-inch cubes

Dressing

Salad


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Shrimp, Cucumber, and

Mango Salad

preparation

yield: Makes 6 servings

What to drink: Sparkling winewould pair well with thesesweet-spicy avors.

Mix vinegar and sugar in small bowl until sugar dissolves. Whiskin mustard and mayonnaise. Cover and chill. (Can be made 1 dayahead. Keep chilled.)

Combine cucumbers, mango, shrimp, and dill in large bowl. Pourdressing over; toss to coat. Season with salt and hot pepper sauce.Arrange 2 leuce leaves on each of 6 plates. Top with shrimp salad.

indgredients 3 tablespoons distilled white

vinegar

3 tablespoons sugar


6 tablespoons mayonnaise

4 large pickling cucumbers,

peeled, cut into 1/2-inch cubes

(about 2 cups)

1 large mango, peeled, pied, cutinto 1/2-inch cubes (about 1 1/2

cups)

1 pound cooked medium shrimp

3 tablespoons chopped fresh dill

Hot pepper sauce

12 Bibb leuce leaves


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Caper-Rosemary Tuna withHerb Salad

preparation


For tuna:Whisk rst 9 ingredients in large bowl. Stir in onion. Transfermixture to resealable plastic bag. Add tuna and seal bag,releasing any excess air; turn to coat. Let marinate at roomtemperature 1 hour, turning occasionally. (Alternatively, chill4 hours, turning occasionally, then allow to return to roomtemperature before continuing.)

For salad:

Mix parsley and other herbs in large bowl. Sprinkle with saltand pepper. Cover and chill while preparing sh.

Prepare barbecue (high heat). Brush grill rack with oil.Remove tuna from bag, scraping excess marinade back intobag. Grill until grill marks appear but tuna is still rare incenters, 2 to 3 minutes per side. Transfer to plate.

Pour marinade into small saucepan. Bring just to simmer.

Drizzle 1 teaspoon oil and lemon juice over herb salad;toss to coat. Place 1 tuna steak on each plate. Spoon warm

marinade over. Divide herb salad among plates.

indgredients

6 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

2 tablespoons drained capers

4 teaspoons liquid from capers in jar

4 teaspoons nely grated lemon

peel

2 teaspoons nely minced fresh

rosemary

1 teaspoon ne sea salt

Large pinch of dried crushed red

pepper

Pinch of sugar

1 small onion, quartered through

core, thinly sliced crosswise (1 scantcup)

6 6-to 7-ounce 1-inch-thick tuna

steaks

2 cups (loosely packed) fresh Italian

parsley leaves

1/2 cup (loosely packed) assorted

fresh herb leaves (such as tarragon,

chervil, oregano, celery leaves, and

marjoram)

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lemon juice

Tuna:

Salad:


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Fruit Salad with Ginger

Syrup

preparation

yield: Makes 4 servingsThis recipe yields more ginger syrupthan youll need for the fruit salad.Add a spoonful to a glass of clubsoda, sparkling water, or iced tea fora refreshing summer drink.

Active time:20 min Start to nish: 21/2 hr (includes chilling)hide

Make syrup:Bring water, sugar, and ginger to a boil in a 2-quart saucepan,then stir until sugar is dissolved. Simmer 10 minutes, stirringoccasionally, then remove from heat and let steep 15 minutes. Pourginger syrup through a sieve into a bowl, discarding ginger. Chill,covered, at least 2 hours.

Make fruit salad:Toss fruit and mint with 1/4 cup syrup, or to taste.

Cooks note: Syrup keeps, covered and chilled, 2 weeks.

indgredients

3 cups water

2 cups sugar

2 cups thinly sliced fresh ginger

(1/2 lb; from a 10-inch piece), le

unpeeled

4 cups (1-inch pieces) summer

fruit (such as mixed berries,

melons, peaches, and/or

nectarines)

3 tablespoons small mint leaves

For ginger syrup

For fruit salad


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Tossed Fresh Fruit Salad withOrange Mayonnaise Dressing

preparation

yield:Makes 6 to 8 servings

For salad:Cut melon in half, remove seeds, and scoop esh intoballs with ball cuer or teaspoon; chill. Slice o pineappletop; cut pineapple into eighths lengthwise. Place rind sidedown on cuing board. Cut meat from rind with sharpknife, following curve of fruit. Remove any remaining eyeswith point of knife; cut o core. Cube and chill pineapple.Wash, hull and chill strawberries. Pare oranges with sharpknife, cuing completely through white portion; remove

sections one at a time cuing down along one side ofsection and gently liing other side away from membranewith knife; chill. Wash greens; crisp in refrigerator.

Meanwhile, make dressing:Gradually stir corn syrup into mayonnaise. Mix in orangejuice and onion. Makes 1 1/4 cups.

To serve:Just before serving, tear greens into bite-size pieces in saladbowl. Add fruit; toss with dressing.

indgredients 1 honeydew melon

1 pineapple

1 pint strawberries

2 oranges

1/2 head iceberg leuce

1 head romaine

1/3 cup light corn syrup

3/4 cup real mayonnaise

1/4 cup orange juice

1/8 teaspoon grated onion

Fruit salad

Orange Mayonnaise Dressing


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Tropical Fruit Salad

preparation

yield: Makes about 3 cupsactive time:20 minutestotal time:20 minutes

Mix all ingredients in medium bowl. DO AHEAD: can be made upto 2 hours ahead. Cover and refrigerate.

indgredients 1 cup diced peeled pied mango

1 cup diced peeled cored

pineapple

1 cup diced peeled banana

2 tablespoons pure maple syrup


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Mango, Blueberry, and Ginger

Fruit Salad

preparation

yield:Makes 6 breakfast, brunch side-dish, or dessert servingsactive time:15 minutestotal time:35 minutes

Active time:15 min Start to nish: 35min

Remove zest from 1 lime in strips with a vegetable peelerand cut any white pith from strips with a sharp knife.Squeeze 3 tablespoons juice from limes. Bring zest, water,and sugar to a boil in a 1-quart saucepan, stirring untilsugar is dissolved, then boil, uncovered, about 3 minutes.Remove from heat and stir in lime juice. Let syrup stand20 minutes, then remove zest with a sloed spoon anddiscard.

Toss together mangoes, blueberries, and syrup in a largebowl and sprinkle with ginger.

indgredients 2 limes 1/3 cup water

1/3 cup sugar

2 large mangoes (2 1/2 lb total),

peeled and cut into 1-inch pieces

3 cups blueberries (3/4 oz)

1/4 cup nely chopped

crystallized ginger (1 1/2 oz)


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Asian Fruit Salad with

Papaya-Mint Sauce

preparation


Mix rst 6 ingredients in large bowl. (Can be made 4 hours ahead.Cover; chill.) Spoon fruit into 6 small bowls or goblets. DrizzlePapaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish withmint.

indgredients 1/2 large pineapple, peeled, cored,

cut into 1/2-inch pieces (about 2

cups)

1 medium papaya, peeled, seeded,

cut into 1/2-inch pieces (about 1

cup)

1/2 large cantaloupe, peeled,

seeded, cut into 1/2-inch pieces(about 2 cups)

1 11-ounce can peeled whole

lychees in heavy syrup, drained,

halved lengthwise

1/2 cup seedless red grapes,

halved

1/2 cup seedless green grapes,

halved

Papaya-Mint Sauce

1/4 cup sweetened shredded or

aked coconut, toasted

Fresh mint sprigs


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Tomato-Watermelon Salad withFeta and Toasted Almonds

preparation


For variety, use both yellow and redwatermelon in the salad.

Combine melon and tomatoes in large bowl. Sprinkle with 1teaspoon eur de sel and toss to blend; let stand 15 minutes.Add 4 tablespoons oil, vinegar, and herbs to melon mixture.Season to taste with pepper and more salt, if desired.

Toss arugula in medium bowl with remaining 1 tablespoonoil. Divide arugula among plates. Top with melon salad;sprinkle with feta cheese and toasted almonds and serve.

indgredients 8 cups 1 1/4-inch chunks seedlesswatermelon (about 6 pounds)

3 pounds ripe tomatoes

(preferably heirloom) in assorted

colors, cored, cut into 1 1/4-inch

chunks (about 6 cups)

1 teaspoon (or more) eur de sel

or coarse kosher salt

5 tablespoons extra-virgin oliveoil, divided

1 1/2 tablespoons red wine

vinegar

3 tablespoons chopped assorted

fresh herbs (such as dill, basil,

and mint)

6 cups fresh arugula leaves or

small watercress sprigs

1 cup crumbled feta cheese

(about 5 ounces)

1/2 cup sliced almonds, lightly

toasted


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Fruit Salad and Spritzer

preparation

yield: Makes 1 serving

Mix kiwi, strawberries and almonds. Serve with sparkling watermixed with juice.

indgredients 1 sliced kiwi fruit

1/3 cup sliced strawberries

2 teaspoon sliced almonds

1 cup sparkling water

1/4 cup pomegranate juice


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Fresh Fruit Salad with Honey,Mint and Lime Syrup

preparation

yield:Serves 8

A refreshing dessert on its own orspooned over vanilla ice cream.This recipe can be prepared in 45minutes or less.

Whisk lime juice, honey and mint in large bowl toblend. Using melon baller, scoop out cantaloupe.Add all fruit to syrup in bowl; toss to combine. Letstand 15 minutes to allow avors to blend. (Can bemade 3 hours ahead. Cover and chill.) Spoon fruit intogoblets.

indgredients 1/4 cup fresh lime juice 1/4 cup honey

1/4 cup chopped fresh mint

1 3-pound cantaloupe, halved,

seeded

1 12-ounce basket strawberries,

hulled, halved

4 kiwis, peeled, cut into 1/2-inch

pieces 1 1/2 cups seedless grapes


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Aurelias Breakfast Fruit Salad

preparation

yield: MMakes 6 to 8 servingsactive time:30 mintotal time:30 minMade in Mexico:This dish, createdby food editor Shelley Wisemansfriend Aurelia, will start your daywith a cayenne kick. It also doublesas a sweet and spicy dessert.

Stir together pineapple, mango, and orange juice in a large bowl.Divide among serving bowls, then sprinkle with cayenne andcheese.

indgredients 1 (3- to 4-lb) pineapple, cut

lengthwise into 8 wedges, cored,

peeled, and cut crosswise into


2 lb rm-ripe mangoes (2 to 4),

peeled, pied, and cut into 3/4-

inch chunks

2 cups fresh orange juice 1/4 to 1/2 teaspoon cayenne, or to

taste

2 1/2 oz crumbled queso aejado

(also called cota) or queso fresco

(1/2 cup)


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Icy Fruit Salad

preparation

yield:Serves 8

Combine Cool Whip, mayonnaise, cream cheese, and sugarin a large bowl. Beat until thoroughly blended. Stir in otheringredients. Chill at least two hours before serving. Serve ona bed of leuce with tea biscuits (or some other salty cookie).Or pack in tupperware for a summer picnic.

indgredients 2 small cans of mandarinoranges, drained

1 16-ounce can crushed

pineapple, drained

1 small jar maraschino cherries,

drained and chopped

1 cup chopped pecans

1 cup shredded coconut

(optional) 3 cups miniature marshmallows

1 container of Cool Whip

1/3 cup of mayonnaise

1 large package cream cheese,

soened

1/4 cup confectioners sugar


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Aurelias Breakfast Fruit Salad

preparation

yield: MMakes 6 to 8 servingsactive time:30 mintotal time:30 min

Stir together pineapple, mango, and orange juice in a large bowl.Divide among serving bowls, then sprinkle with cayenne andcheese.

indgredients 1 (3- to 4-lb) pineapple, cut

lengthwise into 8 wedges, cored,

peeled, and cut crosswise into


2 lb rm-ripe mangoes (2 to 4),

peeled, pied, and cut into 3/4-

inch chunks

2 cups fresh orange juice 1/4 to 1/2 teaspoon cayenne, or to

taste

2 1/2 oz crumbled queso aejado

(also called cota) or queso fresco

(1/2 cup)


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Mexican Chicken Salad

preparation


Blend dressing ingredients in a blender until smooth.

Toss salad ingredients with dressing in a large bowluntil combined well.

indgredientsFor dressing1 rm-ripe California avocado,

quartered, pied, and peeled

1 cup sour cream


1 large garlic clove, nely chopped

l 1/4 teaspoons salt


For salad

4 cups coarsely shredded cooked

chicken (about 1 pound)

1 pound jicama, peeled and cut

into 1/4-inch-thick matchsticks

3 scallions, nely chopped

1/2 cup chopped fresh cilantro

1 teaspoon nely chopped fresh

serrano chile

Mexican Salads


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Mexican Pasta Salad

preparation

yield: 8 servings

Cook fusilli pasta in large pot of boiling salted water until justtender but still rm to bite. Drain. Rinse pasta with cold waterto cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2tablespoons olive oil and mix thoroughly to coat. Add shreddedchicken or turkey, diced tomatoes, corn kernels, carrot strips andchopped onion and toss.

Mix Don mustard and fresh lime juice in small bowl. Graduallymix in remaining 1/3 cup olive oil. Mix in minced jalapeo chilies,

chili powder and ground cumin. Add dressing and choppedfresh cilantro to salad and mix to blend. Season to taste with saltand pepper. (Salad can be prepared 4 hours ahead. Cover andrefrigerate.)

indgredients

1 1/4 pounds fusilli pasta

1 1/2 tablespoons plus 1/3 cup

olive oil

1 2 1/2-pound roasted chicken,

skinned, meat shredded or 7 cups

shredded cooked turkey

4 large tomatoes, seeded, diced

(about 4 cups)

3 cups corn kernels (fresh or

frozen, thawed)

3 large carrots, thinly sliced on

diagonal, slices cut lengthwiseinto thin strips

1/2 large red onion, chopped

2 tablespoons plus 1 teaspoon

Don mustard

2 tablespoons plus 1 teaspoon

fresh lime juice

2 jalapeo chilies, seeded, minced

1 1/4 teaspoons chili powder

1 1/4 teaspoons ground cumin

2 bunches fresh cilantro, coarsely

chopped


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52

Mexican Bulgur andVegetable Salad

preparation

yield: Makes 8 (side dish)servingsactive time: 40 mintotal time: 1 hr

Pour boiling water over bulgur in a heatproof bowl,then cover bowl tightly with a plate and let stand 1hour.

Drain bulgur in a sieve, pressing to remove anyexcess liquid, and transfer to a large bowl. Add lemonjuice, oil, cumin, and 1/2 teaspoon salt and toss well.Stir in remaining ingredients. Season with salt andpepper and serve at room temperature.

indgredientscup boiling-hot water1/2 cup coarse bulgur

1/4 cup fresh lemon juice


1 teaspoon ground cumin

3 large plum tomatoes, seeded and

cut into 1/4-inch dice

1 cup diced (1/4-inch) cored

seedless cucumber1 cup diced (1/4-inch) peeled

jicama

2 cups chopped cilantro

1/2 cup chopped mint leaves

3 tablespoons pine nuts, lightly

toasted


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53

Mexican Pineapple Salad

preparation

yield: Makes 4 to 6 (side dish)servings

active time: 15 mintotal time: 15 min

Toss together all ingredients with 3/4 teaspoon salt and1/2 teaspoon pepper.

indgredients

1 (3-pound) pineapple, peeled

and diced

1/2 pound jicama, peeled and cut

into 1/4-inch pieces1 (7-to 8-ounce) avocado, cut into

cubes

1 small red onion, thinly sliced

(1/2 cup)


1 tablespoon distilled white

vinegar


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54

Mexican SeafoodCocktail

preparation

yield: Makes 4 to 6 rst-course or light main-course servingsactive time: 25 mintotal time: 25 min

Stir together Clamato juice, ketchup, lime juice, hotsauce, salt, onion, and cilantro in a large bowl, thengently stir in avocado, crabmeat, and shrimp. Spooninto 6- or 8-ounce glasses or cups.

indgredients1 1/2 cups chilled Clamato juice,or 1 cup tomato juice and 1/2 cup

boled clam juice

1/4 cup ketchup


1 teaspoon hot sauce such as

Tabasco

1 teaspoon salt, or to taste

1/2 cup nely chopped white onion1/4 cup chopped fresh cilantro

1 rm-ripe California avocado,

peeled, pied, and cut into small

chunks

1/2 lb fresh lump crabmeat (1 cup),

picked over

1/4 lb cooked baby shrimp

Accompaniment: oyster crackers or

saltines (optional)


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55

Shredded Beef Salad

preparation


For beef:Place steak in large pot. Add enough water to cover steak by 2inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bayleaf. Bring to boil over high heat, skimming any foam from top ofcooking liquid. Reduce heat to medium-low. Add oregano. Simmerun-covered until steak is tender, adding more water to cover steakif necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovereduntil meat and liquid are cold, at least 3 hours and up to 1 day.

Remove steak from liquid, reserving liquid. Trim excess fat. Cutsteak crosswise into 3 pieces, then shred coarsely. Transfer beefto large bowl. Add enough cooking liquid to bowl to cover beefcompletely.

For vinaigree:Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl toblend. Gradually whisk in oil. (Shredded beef and vinaigree can bemade 1 day ahead. Cover separately; chill. Bring vinaigree to roomtemperature and rewhisk before using.)

For assembly:Combine tomatoes, red onion, and 3 tablespoons vinaigree inmedium bowl; toss to coat. Season to taste with salt and pepper.

Drain all cooking liquid from shredded beef. Add leuce, radishes,

and cilantro to bowl with beef. Mix in enough of remainingvinaigree to coat. Season salad to taste with salt and pepper.

Divide salad among plates; surround with tomato mixture. Garnishwith avocado slices. Serve with corn chips.

indgredients

Beef1 1-pound ank steak1 white onion, quartered1 tablespoon ne sea salt2 garlic cloves, peeled, crushed4 whole black peppercorns1 bay leaf1 teaspoon dried Mexicanoregano

Vinaigree

3 tablespoons distilled whitevinegar1 1/2 tablespoons fresh lime juice1 tablespoon dried Mexicanoregano

1 1/2 teaspoons ne sea salt1/2 teaspoon ground black pepper1/2 cup extra-virgin olive oil

Assembly

2 large tomatoes, cut into wedges1/2 cup thinly sliced red onion

2 hearts of romaine leuce, cored,

leaves quartered crosswise6 radishes, thinly sliced2 tablespoons chopped freshcilantro

2 avocados, halved, peeled, pied,sliced

Bowl of corn tortilla chips


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56

Layered Taco Salad

preparation


Make dressing:Whisk together lime juice, cilantro, sugar, chilipowder, cumin, salt, and pepper, then add oil in astream, whisking until emulsied.

Cook beef:Cook onion, garlic, chiles to taste, chili powder,and cumin in oil in a 12-inch heavy skillet overmoderate heat, stirring occasionally, until onion is

well soened, about 6 minutes. Add beef and cook,stirring occasionally and breaking up lumps, untilmeat is no longer pink, about 5 minutes, then spoono any excess fat from skillet.

Add tomato sauce, salt, and pepper to beef and cook,stirring, until slightly thickened, about 3 minutes.Remove from heat.

Assemble salad:Peel and pit avocado, then cut into 1/2-inch pieces.

Spread leuce over boom of a shallow 4-quart dish.Spoon beef mixture evenly over leuce and continuemaking layers with tomatoes, cheese, beans, avocado,and olives. Drizzle dressing over salad.

indgredientsFor dressing


1/2 cup chopped fresh cilantro

1 teaspoon sugar1 tablespoon chili powder

1/4 teaspoon ground cumin

1/2 teaspoon salt


1/2 cup olive oil

For beef

1 medium onion, chopped

3 garlic cloves, nely chopped1 to 2 fresh serrano chiles

(including seeds), nely chopped

1 tablespoon chili powder

2 teaspoons ground cumin


1 1/2 lb ground chuck

1 (8-oz) can tomato sauce

1/2 teaspoon salt


For salad

1 (1/2-lb) rm-ripe California

avocado

1 head iceberg leuce, thinly sliced

(8 cups)

1 large tomato (1/2 lb), chopped

1/4 lb coarsely grated extra-sharp

Cheddar (1 1/2 cups)

1 (15- to 19-oz) can black beans,drained and rinsed

1 (6-oz) can sliced pied California

black olives, drained


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57

Watercress, Orange, andAvocado Salad

preparation


For dressing:Preheat broiler. Place garlic cloves on small baking sheet;

broil until golden brown, about 2 1/2 minutes per side.Heat 1 teaspoon oil in heavy small skillet over mediumheat. Add onion slices; cook until light brown andslightly soened, about 7 minutes per side. Finely chopgarlic and onion. Whisk pomegranate juice and next 4ingredients in small bowl. Whisk in 1/4 cup oil. Mix in

onion and garlic. Season with salt and pepper. Whisk incilantro.

For salad:Cut o all peel and white pith from oranges. Cut

between membranes to release segments.

Combine cabbage, watercress, green onions, and orangesegments in large bowl. Add dressing and avocado slicesand toss gently to coat. Transfer salad to large plaer and

serve.

*A thick pomegranate syrup; available at somesupermarkets and Middle Eastern markets and by mailfrom Adrianas Caravan (adrianascaravan.com).

indgredientsDressing

4 large garlic cloves, peeled

1 teaspoon plus 1/4 cup olive oil2 1/2-inch-thick red onion slices1/4 cup pomegranate juice1/4 cup fresh lime juice1 tablespoon pomegranatemolasses*1 tablespoon minced seededserrano chiles3/4 teaspoon aniseed, ground inspice mill

2 1/2 tablespoons chopped freshcilantro

Salad

4 large navel oranges

5 cups thinly sliced red cabbage3 large bunches watercress, thickstems trimmed (about 10 cups)5 green onions, trimmed, cut intothin matchstick-size strips

2 large avocados, peeled, pied,cut lengthwise into 1/2-inch-thickslices


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58

Rice, Pinto Bean, andCorn Salad

preparation

yield: Makes 6 to 8 servings

Bring 2 cups salted water to boil in heavy mediumsaucepan. Add rice; reduce heat to low, cover, andcook until rice is tender and water is absorbed, about20 minutes. Stir in corn. Remove from heat and letstand, covered, 5 minutes. Transfer rice with corn tostrainer. Rinse with water to cool. Drain.

Whisk vinegar and garlic in large bowl. Graduallywhisk in oil. Season to taste with salt and pepper.

Add rice mixture, pinto beans, cherry tomatoes, greenonions, bell pepper, and oregano; toss to combine.Let stand at room temperature 30 minutes to blendavors. Season salad to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before serving.)

indgredients1 cup long-grain rice

1 1/2 cups fresh corn kernels (from

about 2 ears)

2 tablespoons red wine vinegar

1 garlic clove, pressed


1 15 1/2-ounce can pinto beans,

rinsed, drained

2 cups halved cherry tomatoes

4 green onions, chopped

1 red bell pepper, chopped


oregano


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59

Mexican-StyleChick-Pea Salad

preparation

yield: Serves 6 as a side dish

Rinse chipotles. Wearing rubber gloves, separately

seed and mince chipotles and jalapeos. Mince onionand garlic. Peel, seed, and chop tomatoes. Rinse anddrain chick-peas and in a large bowl stir together allingredients except additional lime juice. Chill salad,covered, at least 2 hours and up to 1 day. Season saladwith salt and add additional lime juice. Serve salad atcool room temperature.

indgredients2 canned chipotle chiles in adobo*

3 fresh jalapeo chiles

1 medium onion2 garlic cloves3 medium vine-ripened tomatoes4 cups drained canned chick-peas(two 19-ounce cans)1/4 cup extra-virgin olive oil1/4 cup fresh lime juice plusadditional to taste

3 tablespoons chopped freshcilantro leaves

ground black pepper

*available at some specialty foodsshops.


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60

Grilled Chicken

Summer Salad

preparation

yield: Makes 6 servingsactive time: 1 1/2 hrtotal time: 1 1/2 hr

Make vinaigree:Whisk together all vinaigree ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4teaspoon pepper. Add oil in a slow stream, whisking until emulsied. Whisk in chives.

Make radish-cucumber salad:Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot , uncovered, 10 minutes.

While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into1/2-inch-thick slices.

Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes.

Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to anice bath to stop cooking, then drain well in colander.

Transfer to a large bowl and chill, uncovered, about 20 minutes.

Make chickpea salad:Stir together chickpeas, onion, 1/4 cup vinaigree, and salt and pepper to taste.

Cook green beans:Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally,until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain againand pat dry.

Grill mushrooms and chicken:Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see GrillingProcedure .

Toss mushrooms with 2 tablespoons vinaigree and marinate 10 minutes.

Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirringfrequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2tablespoons vinaigree.

Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken overmedium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chickenoccasionally and moving it as necessary to avoid are-ups, until just cooked through, 8 to 10minutes total. Transfer to a cuing board and let rest 10 minutes.

Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.

Dress salads and assemble dish:Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigree, and salt and

pepper to taste.Stir mint into chickpea salad.Toss beans with 2 tablespoons vinaigree and salt and pepper to taste. Sprinkle with almonds.Toss tomatoes with 3 tablespoons vinaigree, basil, and salt and pepper to taste.Toss leuce with 1 tablespoon vinaigree.Arrange chicken, mushrooms, and salads side by side on a large plaer and serve remainingvinaigree on the side.

indgredientsFor vinaigree:5 tablespoons red-wine vinegar1 tablespoon plus 2 teaspoon fresh lemon juice1 tablespoon Don mustard2 small garlic cloves, minced3/4 teaspoon sugar3/4 cup extra-virgin olive oil1/4 cup chopped chives

For radish-cucumber salad:

4 cups water1/3 cup kosher salt2 tablespoons sugar4 garlic cloves, smashed1 teaspoon black peppercorns1 bunch radishes4 Persian cucumbers or 1 seedless cucumber1/2 cup packed at-leaf parsley leaves

For chickpea salad:1 (15-to 19-ounces) can chickpeas, rinsed anddrained1/4 cup nely chopped red onion1 tablespoon chopped mint

For green bean salad

1 pound haricorts verts or other green beans1/2 cup whole almonds with skin, toasted andcoarsely chopped

For grilled mushrooms and chicken:3/4 pound fresh cremini mushrooms, halved3/4 pound fresh shiitake mushrooms, stemsreserved for another use and caps halved2 pounds skinless boneless chicken thighs1/3 cup basil pesto

Fresh tomato salad:2 medium tomatoes, cut into 1/2-inch-thickwedges1/4 cup thinly sliced basil

For leuce:4 cups thinly sliced romaine, Bibb, and/orBoston leuce

Equipment: a perforated grill sheet


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62

Summer Salad withBaked Red Onions

preparation

yield: Serves 4 to 6active time: 15 mintotal time: 90 min

1. Preheat the oven to 400 .

2. Put the unpeeled onions on a baking sheet and bakeuntil the onions feel tender when pinched, about 1 hour.Remove from the oven and allow to cool.

3. Put the eggs and enough water to cover in a pot andplace it over high heat. When the water begins to boil,reduce the heat to a simmer and cook the eggs for 10minutes or less, depending on how dry you like the yolk.Place the pot under cold running water to cool the eggsand stop the cooking.

4. Peel the onions and cut into 1-inch chunks. Place them

in a salad bowl.

5. Cut the tomatoes into wedges and add them to theonions

6. Put the anchovies, capers, vinegar, and salt in a foodprocessor and pulse until almost creamy. Add the oliveoil and run the processor just long enough to blend it intothe dressing.

7. Peel the hard-boiled eggs, cut them into wedges, and

add to the salad bowl.

8. Pour the dressing over the salad and toss gently. Ifadding the tuna, drain it and toss with the salad. Serve atroom temperature.

indgredients2 medium red onions, unpeeled

4 large eggs

8 ounces vine-ripened tomatoes

6 anchovy llets

1 tablespoon capers

4 teaspoons red wine vinegar

Small pinch of salt

5 tablespoons extra-virgin olive oil

8 ounces premium canned tuna

packed in olive oil (optional)


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63

Summer Vegetable Salad

preparation

yield: 2 servings; can bedoubled or tripled

Steam zucchini and summer squash until just tender,

about 6 minutes. Drain well. Transfer to medium bowl.Add mushrooms and tomatoes.

Combine mustard and vinegar in bowl. Graduallywhisk in oil. Add oregano and cumin. Mix dressing intovegetables. Season with salt and pepper. Cool to roomtemperature and serve.

indgredients2 small zucchini, cut into 1/4-inch-

thick rounds

2 small yellow summer squash,

cut into 1/4-inch-thick rounds

8 ounces mushrooms, quartered

12 cherry tomatoes, stemmed,

halved

1 tablespoon Don mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

2 teaspoons minced fresh oregano

or 3/4 teaspoon dried, crumbled

1/2 teaspoon ground cumin

Salt and freshly ground pepper


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64

Summer Salad with Apricots,

Pistachios, and Almond So-Fried Eggs

preparation


Have ready large bowl ice water. Bring medium potsalted water to boil. Gently add 8 eggs, cover, and returnto boil. Lower heat to simmer and cook 6 minutes. Usingsloed spoon, immediately transfer eggs to ice water tostop cooking. Let stand until cold, about 5 minutes, thencarefully peel and set aside.

In medium bowl, whisk together our, 1/2 teaspoon salt,and 1/4 teaspoon pepper. In second medium bowl, lightlybeat together 2 tablespoons water and remaining 2 eggs.In third medium bowl, whisk together panko, groundalmonds, Parmesan, remaining 1/2 teaspoon salt, andremaining 1/4 teaspoon pepper.

Roll 1 egg in our mixture, shaking gently to removeany excess. Next, dip in beaten eggs, then roll in crumbmixture until completely coated. Again dip in egg and

crumb mixtures, pressing coating to adhere. Repeat withremaining eggs, then transfer to large baking sheet andrefrigerate at least 30 minutes or up to 4 hours.

In large bowl, toss together the greens, herbs, 1/2 cupapricots, and 1/2 cup pistachios.

In heavy, 2-quart saucepan over high heat, heat 3 inchesoil until thermometer registers 350F. Working in batchesof 2 to 3, carefully add eggs and fry, turning over once,until golden brown, about 2 minutes per batch. Usingsloed spoon, transfer to paper towels to drain.

Drizzle vinaigree over salad and toss to combine. Dividesalad among 8 bowls. Scaer remaining apricots andpistachios over salads and top each bowl with 1 egg.

indgredients10 large eggs

1/3 cup all-purpose our

1 teaspoon ne sea salt1/2 teaspoon freshly ground black

pepper

1 cup panko (Japanese bread

crumbs)

2/3 cup blanched whole almonds,

nely ground*

2/3 cup nely grated Parmesan

(about 1 ounce)

4 cups mixed baby greens such

as arugula, beet shoots, kale, and

spinach

1 1/4 cups mixed fresh herbs such

as chervil, chives, parsley, tarragon,

and thyme, coarsely chopped

8 small apricots, pied and cut into

1/2-inch dice

3/4 cup shelled raw unsalted

pistachios (not dyed red), toasted

1 quart vegetable oil for frying1 cup lemon vinaigree


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65

Summer Bean Salad with

Toasted Walnuts and PecorinoFresco

preparation

yield: Makes 6 servingsactive time: 45 minutestotal time: 45 minutes

For dressing:Whisk shallot, vinegar, and mustard in small bowl.Gradually whisk in both oils. Season dressing with saltand pepper. DO AHEAD:Can be made 1 day ahead.Cover; chill. Bring to room temperature and rewhisk

before using salad.

For salad:Cook green beans in large pot of boiling salted water justuntil crisp-tender, 3 to 4 minutes. Using sloed spoon,transfer beans to colander; rinse with cold water. Cookwax beans and haricots verts separately in same pot of

boiling salted water, 3 to 4 minutes for wax beans and2 to 3 minutes for haricots verts. Transfer to colander;rinse with cold water. DO AHEAD:Can be made 1 dayahead. Wrap green beans, wax beans, and haricots vertsseparately in paper towels. Enclose in resealable plastic

bag and chill.

Combine all beans and frise in large bowl. Toss withdressing. Transfer salad to serving plaer; sprinkle withwalnuts, herbs, and pepper. Top with cheese.

indgredientsDressing:

1 tablespoon minced shallot

4 1/2 teaspoons Sherry wine

vinegar

1 teaspoon Don mustard


1 tablespoon walnut oil

Salad:

8 ounces green beans, trimmed

8 ounces yellow wax beans,

trimmed

8 ounces haricots verts, trimmed

8 cups (packed) torn frise leaves1/4 cup walnuts, toasted, chopped

2 teaspoons fresh savory leaves or

fresh thyme leaves

2 ounces semi-rm sheeps-milk

cheese (such as pecorino fresco),

shaved with vegetable peeler

Ingredient info:

Buy pecorino fresco atcheese shops and online at

murrayscheese.com. Manchego

cheese is a good substitute.


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Shaved Summer Squash Salad

preparation


Roast almonds and coarsely crush. Meanwhile, trim theends o summer squash. Using a vegetable peeler, thinlyslice the squash lengthwise into strips and transfer to a

large bowl.

In a small bowl, whisk together extra-virgin olive oil,fresh lemon juice, minced garlic clove, and kosher saltto taste. Pour dressing o

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