Simply Salads

Simply Salads!
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Simply Salads!
Table of Contents
Introduction Traditional Green Salads Green Salad with Oil and Vinegar Dressing Tossed Green Salad with Herbs Mixed Green Salad with Tarragon Vinaigrette Simple Green Salad with Celery Seed and Vinaigrette 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 Vinaigrette 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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Simply Salads!
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 Soft-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 Vinaigrette Winter Salad Winter Salad with Black Radish, Apple, and Escarole Winter Salad with Toasted Mustard Seed Vinaigrette 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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Simply Salads!
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 Vinaigrette Salad with Papaya Dressing Sorrel Salad with Creamy Chive Dressing Romaine, Radish, and Cucumber Salad with Tahini Dressing Pickled Carrot and Romaine Salad Bibb Lettuce, Parsley, and Mint Salad
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Simply Salads!
Introduction
A salad can consist of many things and it is much more than just lettuce, tomatoes and cucumber. Not only are they vast in the creations, but they also hold great nutritional value, making them a welcome addition to any meal. The word "salad" can conjure up a thousand pictures these days. These pictures can include a beautifully designed work-of-art on a plate, full of bright colors, different textures and hidden delights. A salad can mean a whole host of exciting things, and it 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 you get you daily requirements of vitamins, minerals and fiber. This recipe book for salads was inspired by the idea that food does not have to be complicated to taste good. Also good food is real food, such as dark greens, bright pineapple, 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 single meal. Choose these salads as part of your 60 day meal plan to ensure adequate intake of nutrients along with calorie control. Scroll down these pages to give your taste buds the experience of a lifetime and create favorites. This book is all about salads. Here, salad is not a side dish but the main event. These recipes bring about the best combination of fruits, vegetables and other ingredients in a unique way to keep you from getting bored. Many of the recipes have been featured in Gourmet magazine. So go ahead and try these recipes and 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 able to get organic vegetables or fruits, be sure to wash them thoroughly before mixing them. Pick vegetables at their peak of freshness and ripeness. This will make sure that your salad packs the most nutrients. Vegetables and fruits left too long will lose some of their valuable nutrients. Prepare your own dressings whenever you can. Most of the salads in this cook book also come with recipe for the dressing. For those recipes that require cooking, be sure to follow the guidelines as closely as you can to preserve the nutrients and to make sure that the salad taste good. Do not overcook. Be sure to keep the dressing on the side or mix it right before eating, so that the salad will stay crispy and not wilt. For fruits, choose fresh fruits instead of canned fruits (unless otherwise specified).
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Simply Salads!
Green Salad with Oil and Vinegar Dressing

yield: Makes 4 servings
indgredients
2 teaspoons sherry vinegar 1/4 teaspoon sea salt Freshly ground black pepper 1/2 teaspoon Dijon 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, patted dry, and torn into bitesize pieces
preparation
1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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Simply Salads!
Tossed Green Salad with Herbs

yield: Serves 6 to 8
preparation
The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may 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 a leaf, 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 the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.
indgredients
1 clove garlic 1 head lettuce 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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Simply Salads!
Mixed Green Salad with Tarragon Vinaigrette

yield: Makes 8 servings active time: 30 min total time: 30 min Active time: 30 min Start to finish: 30 min
indgredients
4 teaspoons Sherry vinegar 1 tablespoon minced shallot 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 teaspoons finely chopped fresh tarragon 1/2 lb frise (French curly endive), torn into bite-size pieces 1 head Boston lettuce (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
preparation
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Toss greens with dressing in a large bowl and season with salt and pepper. Cooks note: Greens can be washed, trimmed, and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
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Simply Salads!
Simple Green Salad with Celery Seed and Vinaigrette

yield: Makes 8 servings active time: 15 min total time: 15 min
indgredients
1 small garlic clove 1 1/2 teaspoons celery seeds, toasted 3 tablespoons cider vinegar 1/2 cup olive oil 2 heads green leaf lettuce (about 2 pounds total), torn into bite-size pieces
preparation
Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with celery seeds, vinegar, and oil in a large bowl. Add lettuce and toss to coat. Cooks note: Vinaigrette can be made 2 days ahead and chilled.
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Simply Salads!
Big Green Salad

indgredients
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 Dijon mustard
preparation
Tear romaine into bite-size pieces and put in a salad bowl. Halve cucumber lengthwise, then thinly slice diagonally and add to romaine along with celery. Whisk together remaining ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until emulsified. Add to salad and toss to coat.
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Simply Salads!
Firecracker Spinach Salad with Orange Sesame Dressing

indgredients
Orange Sesame Dressing 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 Salad 6 cups washed baby spinach 1/4 cup daikon sprouts 1/4 cup julienned carrot 1/4 cup julienned jicama 2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish
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preparation
1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, 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, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds. Chefs notes: Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach, any kind of sprouts can be substituted for the daikon sprouts. If you like a thicker consistency for your salad dressings, add a quarter of a teaspoon of xanthan gum powder to the dressing and pulse in a blender.
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Simply Salads!
Green Bean, Spinach, and Beet Salad

indgredients
Dressing 2 fresh poblano chiles 1/4 cup fresh orange juice 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 2 garlic cloves Salad 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 paperthin
preparation
For dressing: Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles. Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day. For salad: Preheat oven to 400F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour. Cook green beans in large pot of boiling salted water until crisptender, 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 bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.
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Simply Salads!
Red Cabbage and Warm Spinach Salad

yield: Serves 2 (first course) or 4 (side dish) active time: 20 min total time: 20 min This is a recipe inspired by a salad I had as part of a sumptuous feast at Adriatica, an exquisite restaurant atop Seattles Queen Anne Hill, says Lise R. Bonin of Austin, Texas. Both the view and the food made for a most memorable anniversary dinner for my husband and me several years ago.
indgredients
For balsamic vinaigrette 1 garlic clove, minced 1/8 teaspoon salt 1/2 teaspoon Dijon mustard 1/2 teaspoon honey 1 1/2 tablespoons balsamic vinegar 2 1/2 tablespoons extra-virgin olive oil For salad 1/4 cup pine nuts 1/4 cup pine nuts 2 oz sliced pancetta (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
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preparation
Make vinaigrette: Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified. 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 pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, 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 from heat. Add vinaigrette and toss. Serve immediately.
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Simply Salads!
Green Salad with Asparagus, Oranges and Red Onion

yield: Serves 8
indgredients
For dressing 2/3 cup regular or low-fat mayonnaise 1/2 cup buttermilk 3 tablespoons chopped fresh basil 2 tablespoons olive oil (preferably extra-virgin) 2 tablespoons white wine vinegar 2 tablespoons chopped fresh tarragon For salad 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
preparation
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 crisptender, about 2 minutes. Transfer asparagus to bowl of ice water to cool. Drain. Cut peel and white pith from oranges. Using small sharp knife, 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 pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter. Sprinkle salad with basil and tarragon. Top with red onion slices. Drizzle some dressing over. Pass remaining dressing separately.
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Simply Salads!
Mixed Green Salad with Roquefort Vinaigrette

yield: Serves 6
indgredients
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 tablespoon olive oil 3 tablespoons raspberry vinegar or red wine vinegar 1/2 cup crumbled Roquefort cheese (about 2 ounces)
preparation
Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.
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Simply Salads!
Orange Chicken and Mixed Greens Salad

yield: Serves 10 Make this impressive dish the centerpiece of your buffet table.
indgredients
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 6 tablespoons olive oil 1/4 cup white wine vinegar 1 large shallot, minced 1 pound mixed greens 1 orange or yellow bell pepper, seeded, thinly sliced Fresh thyme sprigs (optional)
preparation
Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken 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 reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.) Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.
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Simply Salads!
Chicken Salad with Peaches and Walnuts

yield: Serves 4
indgredients
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 lettuces 1/2 cup chopped walnuts, toasted
preparation
Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours. Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.
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Simply Salads!
Chicken Salad with Couscous

indgredients
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
preparation
Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.
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Simply Salads!
Chicken Salad with Rosemary, Almonds, and Green Onions

indgredients
6 tablespoons olive oil 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
preparation
Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes. Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saut until 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 onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.
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Simply Salads!
Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc

yield: Serves 2 generously
indgredients
For dressing:
2 tablespoons raspberry vinegar* 1 tablespoon balsmic vinegar 1 tablespoon soy sauce 3/4 teaspoon Dijon mustard 1 1/2 teaspoons minced peeled fresh gingerroot 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon freshly ground black pepper, or to taste 1/3 cup extra-virgin olive oil 1 whole skinless boneless chicken breast (3/4 pound), halved 1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry 1 firm-ripe mango, cut into 1/4inch thick slices 2 plum tomatoes, sliced thin 2/3 cup raspberries, picked over 4 scallions, chopped fine 1/4 cup walnuts, toasted and chopped coarse * Available at specialty foods shops and some supermarkets.
preparation
Make dressing: In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.) In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.) Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.) Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.
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Simply Salads!
Layered Cobb Salad

yield: Makes 4 to 6 main-course servings active time: 1 1/4 hours total time: 1 1/4 hours
indgredients
For dressing 3 tablespoons red-wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad 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 finely 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 a coarse sieve 1/4 cup finely chopped fresh chives
preparation
Make dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified. Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes. Halve, pit, and peel avocados, then cut into 1/2-inch cubes. Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over 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 hour ahead and chilled separately, covered.
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Simply Salads!
Wild Rice and Chicken or Turkey Salad with Tarragon

indgredients
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 Dijon mustard Pinch of sugar
preparation
Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled. Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.
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Simply Salads!
Smoked Turkey Paella Salad

yield: Serves 2, can be doubled
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 saffron threads or 3 teaspoons powdered saffron 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
preparation
Whisk 1/3 cup dressing and paprika in small bowl to blend. Bring broth and saffron to boil in heavy medium sauce-pan over high heat. Mix in rice. Cover, reduce heat to low and simmer until rice is almost tender, about 15 minutes. Mix in peas. Cover and cook until rice and peas are tender and broth is absorbed, about 5 minutes. Transfer rice mixture to large bowl. Cool 5 minutes; fluff with fork. Mix in turkey and red bell pepper. Add dressing mixture and toss to blend, adding more purchased dressing by tablespoonfuls, if desired. Season salad with salt and pepper. Serve at room temperature.
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Simply Salads!
California Chicken Salad

indgredients
Dressing: 6 tablespoons honey 2 tablespoons Dijon mustard 2 teaspoons olive oil 1 tablespoon rice wine (or apple cider) vinegar 1/2 teaspoon salt salad 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 ground black 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
preparation
Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
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Simply Salads!
Traditional Sunset Salad 21 Club

yield: Serves 4 as a first course or light main course
indgredients
2 cups finely shredded green cabbage (from about 1/2 ` medium head) 2 cups finely shredded iceberg lettuce (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
For the Traditional Lorenzo Dressing 21 Club:
preparation
To make the salad: In a large bowl combine all ingredients and toss to coat salad with dressing. To make the dressing: In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon. Make about 1 cup.
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2 tablespoons red-wine vinegar 2 teaspoon dry mustard dissolved in 1 tablespoon water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup olive oil 2 tablespoons bottled chili sauce 2 tablespoons finely chopped watercress leaves 2 tablespoons chopped cooked bacon (about 3 slices)
Simply Salads!
Seafood Salad with Fennel and Green Beans

yield: Makes 6 servings active time: 1 1/4 hr total time: 1 1/4 hr
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 attached 1/4 teaspoon black pepper 1/3 cup torn fresh basil leaves Special equipment: a greenbean frencher (optional); an adjustable-blade slicer Garnish: coarse sea salt
preparation
Bring an 8-quart pot three-quarters full of salted water to a boil. While water is heating, force beans, stem ends first, through frencher (see cooks note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside. Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs 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 stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil. Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water. When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood 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 small knife.
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Simply Salads!
Seafood Salad with Collard Greens Slaw

indgredients
1/2 cup extra-virgin olive oil 1/4 cup white wine vinegar 1/4 cup (packed) chopped fresh basil 3 tablespoons chopped fresh parsley 3 tablespoons drained capers 3 large garlic cloves, minced 2 tablespoons Dijon mustard 1/2 teaspoon dried crushed red pepper 2 pounds small littleneck clams 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
preparation
Whisk first 8 ingredients in bowl to blend. Season dressing 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 and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use). Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend. Arrange slaw on very large platter. Mound salad in center and serve.
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Simply Salads!
Scandinavian Seafood Salad
indgredients
6 fingerling potatoes or 2 Yukon Gold potatoes 2 cups (about 10 ounces) cooked and peeled small shrimp 1 1/2 cups finely chopped smoked salmon (10 ounces) 1 1/2 cups (about 10 ounces) crabmeat, picked through for shells and cartilage 4 hard-cooked eggs, finely chopped 2 shallots, finely chopped 2 anchovy fillets, finely chopped 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely 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 lettuce, cored, separated into leaves, washed, and patted dry
preparation
1. Preheat the oven to 400F. 2. Roast the potatoes for 30 to 40 minutes, until fork tender. Let cool until 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 small bowl, combine the lime juice, mayonnaise, and sour cream, stirring to blend well. Gently fold into the salad and season with salt and pepper to taste. 4. Arrange the lettuce leaves on a platter and serve alongside the salad. Instruct your guests to roll up 2 tablespoons or so of salad in a lettuce leaf, like a spring roll, and eat.
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Simply Salads!
Lobster Salad with Green Beans, Apple, and Avocado

yield: 4 servings
indgredients
3 tablespoons coarse sea salt 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2inch pieces (2 cups) 1 cup Greek-style yogurt 1 tablespoon imported French mustard 1/4 teaspoon fine 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, pitted, peeled, and cut into 1/4-inch cubes 1 pound (2 cups) cooked lobster meat, cut into bitesized pieces Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates
preparation
1. Prepare a large bowl of ice water. 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting 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 and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.) 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve. WINE SUGGESTION: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Vir Cless from the Cave de Vir, particularly their Cuve Les Acacias, with its hints of fresh apples and honey.
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Simply Salads!
Lobster Salad with Lemon Verbena Dressing

yield: Makes 2 (appetizer) servings
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 chiffonade 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 sunflower shoots 2 radishes, julienned Salt and pepper
preparation
1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so 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 platter and refrigerate 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 dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine. 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chefs knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat. 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, 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 is compromised.
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Simply Salads!
Seafood Mold
yield: Makes about 10 servings
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 butter 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 or food processor; medium-size mold(approximately 6 cups) or shallow dish
preparation
Dissolve gelatin in 1/2 cup cold water and let sit. Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.) Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and saut onion and pepper mixture until soft and onions are clear. Remove from pan and set aside. In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat. Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste. Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello). Release mold onto serving platter and garnish with cilantro. Serve.
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Simply Salads!
Grilled Seafood Salad Nioise

yield: Serves 6
indgredients
For the dressing 3 tablespoons red-wine vinegar 1 tablespoon Dijon-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 1/4-inch-thick slices 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 lettuce 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)
preparation
Make the dressing: In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing. On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, 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 the plates. Drizzle the remaining dressing over the salads or serve it separately.
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Simply Salads!
Grilled Shrimp Salad with Corn and Avocado

yield: Makes 4 to 6 servings active time: 35 minutes total time: 35 minutes
indgredients
` Dressing
6 tablespoons orange juice 3 1/2 tablespoons white wine vinegar 2 tablespoons chopped fresh chives 1 1/2 teaspoons finely grated orange peel 1/4 cup olive oil 1/2 teaspoon truffle oil* (optional) Salad 1 10-ounce bag red pearl onions Metal skewers 2 pounds uncooked large shrimp, peeled, deveined 3 large ears of corn, husked 1 ciabatta 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, pitted, peeled, cut into 3/4-inch cubes
preparation
For dressing: Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper. For salad: Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact. Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately 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 and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side. Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread. *Available at some supermarkets, Italian markets, and specialty foods stores. **Available at some supermarkets and specialty foods stores or online from tienda.com.
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Simply Salads!
Shrimp, Cucumber, and Mango Salad

yield: Makes 6 servings What to drink: Sparkling wine would pair well with these sweet-spicy flavors.
indgredients
3 tablespoons distilled white vinegar 3 tablespoons sugar 6 tablespoons Dijon mustard 6 tablespoons mayonnaise 4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups) 1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups) 1 pound cooked medium shrimp 3 tablespoons chopped fresh dill Hot pepper sauce 12 Bibb lettuce leaves
preparation
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.) Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
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Simply Salads!
Caper-Rosemary Tuna with Herb Salad

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 finely grated lemon peel 2 teaspoons finely minced fresh rosemary 1 teaspoon fine sea salt Large pinch of dried crushed red pepper Pinch of sugar 1 small onion, quartered through core, thinly sliced crosswise (1 scant cup) 6 6-to 7-ounce 1-inch-thick tuna steaks
Tuna:
preparation
For tuna: Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.) For salad: Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish. Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 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.
Salad:
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
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1 teaspoon fresh lemon juice
Simply Salads!
Fruit Salad with Ginger Syrup

yield: Makes 4 servings This recipe yields more ginger syrup than youll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink. Active time: 20 min Start to finish: 2 1/2 hr (includes chilling) hide
indgredients
For ginger syrup 3 cups water 2 cups sugar 2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled For fruit salad 4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines) 3 tablespoons small mint leaves
preparation
Make syrup: Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger 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.
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Simply Salads!
Tossed Fresh Fruit Salad with Orange Mayonnaise Dressing

yield: Makes 6 to 8 servings
indgredients
Fruit salad 1 honeydew melon 1 pineapple 1 pint strawberries 2 oranges 1/2 head iceberg lettuce 1 head romaine Orange Mayonnaise Dressing 1/3 cup light corn syrup 3/4 cup real mayonnaise 1/4 cup orange juice 1/8 teaspoon grated onion
preparation
For salad: Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator. Meanwhile, make dressing: Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups. To serve: Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.
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Simply Salads!
Tropical Fruit Salad

yield: Makes about 3 cups active time: 20 minutes total time: 20 minutes
indgredients
1 cup diced peeled pitted mango 1 cup diced peeled cored pineapple 1 cup diced peeled banana 2 tablespoons pure maple syrup
preparation
Mix all ingredients in medium bowl. DO AHEAD: can be made up to 2 hours ahead. Cover and refrigerate.
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Simply Salads!
Mango, Blueberry, and Ginger Fruit Salad

yield: Makes 6 breakfast, brunch sidedish, or dessert servings active time: 15 minutes total time: 35 minutes Active time: 15 min Start to finish: 35 min
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 finely chopped crystallized ginger (1 1/2 oz)
preparation
Remove zest from 1 lime in strips with a vegetable peeler and 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 until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard. Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
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Simply Salads!
Asian Fruit Salad with Papaya-Mint Sauce

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 flaked coconut, toasted Fresh mint sprigs
preparation
Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.
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Simply Salads!
Tomato-Watermelon Salad with Feta and Toasted Almonds

yield: Makes 6 to 8 servings For variety, use both yellow and red watermelon in the salad.
indgredients
8 cups 1 1/4-inch chunks seedless watermelon (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) fleur de sel or coarse kosher salt 5 tablespoons extra-virgin olive oil, 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
preparation
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur 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 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.
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Simply Salads!
Fruit Salad and Spritzer

yield: Makes 1 serving
indgredients
1 sliced kiwi fruit 1/3 cup sliced strawberries 2 teaspoon sliced almonds 1 cup sparkling water 1/4 cup pomegranate juice
preparation
Mix kiwi, strawberries and almonds. Serve with sparkling water mixed with juice.
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Simply Salads!
Fresh Fruit Salad with Honey, Mint and Lime Syrup

yield: Serves 8 A refreshing dessert on its own or spooned over vanilla ice cream. This recipe can be prepared in 45 minutes or less.
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
preparation
Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.
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Simply Salads!
Aurelias Breakfast Fruit Salad

yield: MMakes 6 to 8 servings active time: 30 min total time: 30 min Made in Mexico: This dish, created by food editor Shelley Wisemans friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.
indgredients
1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices 2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4inch 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 cotija) or queso fresco (1/2 cup)
preparation
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
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Simply Salads!
Icy Fruit Salad
yield: Serves 8
indgredients
2 small cans of mandarin oranges, 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, softened 1/4 cup confectioners sugar
preparation
Combine Cool Whip, mayonnaise, cream cheese, and sugar in a large bowl. Beat until thoroughly blended. Stir in other ingredients. Chill at least two hours before serving. Serve on a bed of lettuce with tea biscuits (or some other salty cookie). Or pack in tupperware for a summer picnic.
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Simply Salads!
Aurelias Breakfast Fruit Salad

yield: MMakes 6 to 8 servings active time: 30 min total time: 30 min
indgredients
1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices 2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4inch 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 cotija) or queso fresco (1/2 cup)
preparation
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
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Mexican Salads
Simply Salads!
Mexican Chicken Salad

indgredients
For dressing 1 firm-ripe California avocado, quartered, pitted, and peeled 1 cup sour cream 1/4 cup fresh lime juice 1 large garlic clove, finely chopped l 1/4 teaspoons salt 1/2 teaspoon black pepper 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, finely chopped 1/2 cup chopped fresh cilantro 1 teaspoon finely chopped fresh serrano chile
preparation
Blend dressing ingredients in a blender until smooth. Toss salad ingredients with dressing in a large bowl until combined well.
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Simply Salads!
Mexican Pasta Salad
yield: 8 servings
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 lengthwise into thin strips 1/2 large red onion, chopped 2 tablespoons plus 1 teaspoon Dijon 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
page
preparation
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss. Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalapeo chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)
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Simply Salads!
Mexican Bulgur and Vegetable Salad

yield: Makes 8 (side dish) servings active time: 40 min total time: 1 hr
indgredients
cup boiling-hot water 1/2 cup coarse bulgur 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon ground cumin 3 large plum tomatoes, seeded and cut into 1/4-inch dice 1 cup diced (1/4-inch) cored seedless cucumber 1 cup diced (1/4-inch) peeled jicama 2 cups chopped cilantro 1/2 cup chopped mint leaves 3 tablespoons pine nuts, lightly toasted
preparation
Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour. Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.
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Simply Salads!
Mexican Pineapple Salad
yield: Makes 4 to 6 (side dish) servings active time: 15 min total time: 15 min
indgredients
1 (3-pound) pineapple, peeled and diced 1/2 pound jicama, peeled and cut into 1/4-inch pieces 1 (7-to 8-ounce) avocado, cut into cubes 1 small red onion, thinly sliced (1/2 cup) 2 tablespoons olive oil 1 tablespoon distilled white vinegar
preparation
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Simply Salads!
Mexican Seafood Cocktail

yield: Makes 4 to 6 first-course or light maincourse servings active time: 25 min total time: 25 min
indgredients
1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice 1/4 cup ketchup 1/4 cup fresh lime juice 1 teaspoon hot sauce such as Tabasco 1 teaspoon salt, or to taste 1/2 cup finely chopped white onion 1/4 cup chopped fresh cilantro 1 firm-ripe California avocado, peeled, pitted, 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)
preparation
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.
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Simply Salads!
Shredded Beef Salad

indgredients
Beef 1 1-pound flank steak 1 white onion, quartered 1 tablespoon fine sea salt 2 garlic cloves, peeled, crushed 4 whole black peppercorns 1 bay leaf 1 teaspoon dried Mexican oregano Vinaigrette 3 tablespoons distilled white vinegar 1 1/2 tablespoons fresh lime juice 1 tablespoon dried Mexican oregano 1 1/2 teaspoons fine sea salt 1/2 teaspoon ground black pepper 1/2 cup extra-virgin olive oil Assembly 2 large tomatoes, cut into wedges 1/2 cup thinly sliced red onion 2 hearts of romaine lettuce, cored, leaves quartered crosswise 6 radishes, thinly sliced 2 tablespoons chopped fresh cilantro 2 avocados, halved, peeled, pitted, sliced Bowl of corn tortilla chips
preparation
For beef: Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day. Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely. For vinaigrette: Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.) For assembly: Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper. Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper. Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.
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Simply Salads!
Layered Taco Salad

indgredients
For dressing 1/4 cup fresh lime juice 1/2 cup chopped fresh cilantro 1 teaspoon sugar 1 tablespoon chili powder 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup olive oil For beef 1 medium onion, chopped 3 garlic cloves, finely chopped 1 to 2 fresh serrano chiles (including seeds), finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 2 tablespoons olive oil 1 1/2 lb ground chuck 1 (8-oz) can tomato sauce 1/2 teaspoon salt 1/4 teaspoon black pepper For salad 1 (1/2-lb) firm-ripe California avocado 1 head iceberg lettuce, 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 pitted California black olives, drained
preparation
Make dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified. Cook beef: Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off 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 lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
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Simply Salads!
Watercress, Orange, and Avocado Salad

indgredients
Dressing 4 large garlic cloves, peeled 1 teaspoon plus 1/4 cup olive oil 2 1/2-inch-thick red onion slices 1/4 cup pomegranate juice 1/4 cup fresh lime juice 1 tablespoon pomegranate molasses* 1 tablespoon minced seeded serrano chiles 3/4 teaspoon aniseed, ground in spice mill 2 1/2 tablespoons chopped fresh cilantro Salad 4 large navel oranges 5 cups thinly sliced red cabbage 3 large bunches watercress, thick stems trimmed (about 10 cups) 5 green onions, trimmed, cut into thin matchstick-size strips 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices
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 medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro. For salad: Cut off all peel and white pith from oranges. Cut between membranes to release segments. Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve. *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adrianas Caravan (adrianascaravan.com).
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57
Simply Salads!
Rice, Pinto Bean, and Corn Salad

indgredients
1 cup long-grain rice 1 1/2 cups fresh corn kernels (from about 2 ears) 2 tablespoons red wine vinegar 1 garlic clove, pressed 2/3 cup extra-virgin olive oil 1 15 1/2-ounce can pinto beans, rinsed, drained 2 cups halved cherry tomatoes 4 green onions, chopped 1 red bell pepper, chopped 2 tablespoons chopped fresh oregano
preparation
Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain. Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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Simply Salads!
Mexican-Style Chick-Pea Salad

yield: Serves 6 as a side dish
indgredients
2 canned chipotle chiles in adobo* 3 fresh jalapeo chiles 1 medium onion 2 garlic cloves 3 medium vine-ripened tomatoes 4 cups drained canned chick-peas (two 19-ounce cans) 1/4 cup extra-virgin olive oil 1/4 cup fresh lime juice plus additional to taste 3 tablespoons chopped fresh cilantro leaves ground black pepper *available at some specialty foods shops.
preparation
Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapeos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.
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59
Simply Salads!
Grilled Chicken Summer Salad

yield: Makes 6 servings active time: 1 1/2 hr total time: 1 1/2 hr
indgredients
`
For vinaigrette: 5 tablespoons red-wine vinegar 1 tablespoon plus 2 teaspoon fresh lemon juice 1 tablespoon Dijon mustard 2 small garlic cloves, minced 3/4 teaspoon sugar 3/4 cup extra-virgin olive oil 1/4 cup chopped chives For radish-cucumber salad: 4 cups water 1/3 cup kosher salt 2 tablespoons sugar 4 garlic cloves, smashed 1 teaspoon black peppercorns 1 bunch radishes 4 Persian cucumbers or 1 seedless cucumber 1/2 cup packed flat-leaf parsley leaves For chickpea salad: 1 (15-to 19-ounces) can chickpeas, rinsed and drained 1/4 cup finely chopped red onion 1 tablespoon chopped mint For green bean salad 1 pound haricorts verts or other green beans 1/2 cup whole almonds with skin, toasted and coarsely chopped For grilled mushrooms and chicken: 3/4 pound fresh cremini mushrooms, halved 3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved 2 pounds skinless boneless chicken thighs 1/3 cup basil pesto Fresh tomato salad: 2 medium tomatoes, cut into 1/2-inch-thick wedges 1/4 cup thinly sliced basil For lettuce: 4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
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preparation
Make vinaigrette: Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. 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 into 1/2-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 an ice 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 vinaigrette, 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 again and pat dry. Grill mushrooms and chicken: Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure . Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes. Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette. Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting 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 vinaigrette, and salt and pepper to taste. Stir mint into chickpea salad. Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds. Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste. Toss lettuce with 1 tablespoon vinaigrette. Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.
Equipment: a perforated grill sheet
60
Simply Salads!
Lobster Salad with Summer Vegetables

yield: Serves 6 as a side dish
indgredients
2 canned chipotle chiles in adobo* 3 fresh jalapeo chiles 1 medium onion 2 garlic cloves 3 medium vine-ripened tomatoes 4 cups drained canned chick-peas (two 19-ounce cans) 1/4 cup extra-virgin olive oil 1/4 cup fresh lime juice plus additional to taste 3 tablespoons chopped fresh cilantro leaves ground black pepper *available at some specialty foods shops.
preparation
Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapeos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.
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Simply Salads!
Summer Salad with Baked Red Onions

yield: Serves 4 to 6 active time: 15 min total time: 90 min
preparation
1. Preheat the oven to 400 .
indgredients
2 medium red onions, unpeeled 4 large eggs 8 ounces vine-ripened tomatoes 6 anchovy fillets 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)
2. Put the unpeeled onions on a baking sheet and bake until 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 and place it over high heat. When the water begins to boil, reduce the heat to a simmer and cook the eggs for 10 minutes or less, depending on how dry you like the yolk. Place the pot under cold running water to cool the eggs and 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 the onions 6. Put the anchovies, capers, vinegar, and salt in a food processor and pulse until almost creamy. Add the olive oil and run the processor just long enough to blend it into the 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. If adding the tuna, drain it and toss with the salad. Serve at room temperature.
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Simply Salads!
Summer Vegetable Salad

yield: 2 servings; can be doubled or tripled
indgredients
2 small zucchini, cut into 1/4-inchthick rounds 2 small yellow summer squash, cut into 1/4-inch-thick rounds 8 ounces mushrooms, quartered 12 cherry tomatoes, stemmed, halved 1 tablespoon Dijon 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
preparation
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. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve.
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63
Simply Salads!
Summer Salad with Apricots, Pistachios, and Almond SoftFried Eggs

preparation
`
indgredients
10 large eggs 1/3 cup all-purpose flour 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 cup panko (Japanese bread crumbs) 2/3 cup blanched whole almonds, finely ground* 2/3 cup finely 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, pitted and cut into 1/2-inch dice 3/4 cup shelled raw unsalted pistachios (not dyed red), toasted 1 quart vegetable oil for frying 1 cup lemon vinaigrette
Have ready large bowl ice water. Bring medium pot salted water to boil. Gently add 8 eggs, cover, and return to boil. Lower heat to simmer and cook 6 minutes. Using slotted spoon, immediately transfer eggs to ice water to stop cooking. Let stand until cold, about 5 minutes, then carefully peel and set aside. In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs. In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Roll 1 egg in flour mixture, shaking gently to remove any excess. Next, dip in beaten eggs, then roll in crumb mixture until completely coated. Again dip in egg and crumb mixtures, pressing coating to adhere. Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours. In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios. In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350F. Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain. Drizzle vinaigrette over salad and toss to combine. Divide salad among 8 bowls. Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg.
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64
Simply Salads!
Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

yield: Makes 6 servings active time: 45 minutes total time: 45 minutes
indgredients
Dressing: 1 tablespoon minced shallot 4 1/2 teaspoons Sherry wine vinegar 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 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 leaves 1/4 cup walnuts, toasted, chopped 2 teaspoons fresh savory leaves or fresh thyme leaves 2 ounces semi-firm sheeps-milk cheese (such as pecorino fresco), shaved with vegetable peeler Ingredient info: Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.
preparation
For dressing: Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and 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 just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill. Combine all beans and frise in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.
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65
Simply Salads!
Shaved Summer Squash Salad
indgredients
3 tablespoons whole almonds 1 pound summer squash (a mix of green and yellow) 2 1/2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 minced garlic clove Kosher salt and freshly ground black pepper Baby arugula
preparation
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice 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 salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.
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66
Simply Salads!
Crab Salad with Endive and Tomato-Cilantro Sauce

yield: 6 Appetizer Servings
indgredients
Crab Salad 2 tablespoons olive oil 2 shallots, thinly sliced 1 teaspoon minced peeled fresh ginger 1/2 cup chopped tart green apple(such as Granny Smith) 1/2 cup chopped zucchini 1/2 cup chopped seeded red bell pepper 1/2 cup chopped seeded green bell pepper 1/4 cup chopped carrot 1/2 pound crabmeat, drained well, picked over 1/4 cup mayonnaise 2 tablespoons chopped fresh chives Sauce 2 tomatoes, peeled, seeded, chopped 1/3 cup chopped fresh cilantro 2 tablespoons Sherry wine vinegar 1 garlic clove, chopped Pinch of cayenne pepper 1/2 cup olive oil 2 heads Belgian endive, trimmed, separated into spears Chopped fresh chives
preparation
For Crab Salad Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and saut until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and saut until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature. Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and saut vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) For Sauce: Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper. Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.
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67
Simply Salads!
Pepper-Grilled Steak with Chopped Summer Salad

indgredients
2 large garlic cloves, pressed 1 3/4 teaspoons coarsely ground black pepper 1 1/4 teaspoons coarse kosher salt 1 2-pound 1 1/2-inch-thick top sirloin steak Nonstick vegetable oil spray 1 cup diced tomatoes 1 cup baby arugula or chopped regular arugula 1/2 cup (generous) diced red onion 1/2 cup crumbled feta cheese 3 tablespoons chopped pitted Kalamata olives 1 1/2 tablespoons extra-virgin olive oil 1 jalapeo chile, seeded, finely chopped (about 4 teaspoons)
preparation
Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour. Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes. Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.
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Simply Salads!
Summer Steak Salad with Ginger-Lime Dressing

indgredients
Dressing 3 tablespoons fish sauce* 2 tablespoons sugar 2 tablespoons fresh lime juice 2 tablespoons water 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 teaspoon minced red jalapeo chile Salad 2 tablespoons oyster sauce* 1 tablespoon medium-dry Sherry 2 teaspoons tamari soy sauce* 2 garlic cloves, minced 1 teaspoon (packed) brown sugar 1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes 2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths 3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces) 2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large) 1 cup Thai basil leaves, cut into 1/2-inch-wide strips 1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal 12 cherry tomatoes 2 tablespoons vegetable oil 1/2 medium-size red onion, cut into thin wedges 2 shallots, sliced into thin rounds 1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices
preparation
For dressing: Whisk all ingredients in small bowl to blend. For salad: Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally. Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter. Heat oil in large nonstick skillet over high heat. Add onion and shallots and saut 30 seconds. Add beef with marinade. Saut until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
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Winter Salads
Simply Salads!
Winter Salad with Hoisin Vinaigrette

yield: Makes 6 servings Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.
indgredients
To make Hoisin Vinaigrette 2 tablespoons hoisin sauce 1 tablespoon distilled white vinegar 3 tablespoons grapeseed oil or safflower oil 1 tablespoon toasted sesame oil (such as Asian) 1 5 to 6 ounce bag mesclun 1 8-ounce can sliced water chestnuts, drained 1 small red onion,thinly sliced
preparation
Make Vinaigrette: Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified. combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat. tranfer to serving bowl and top with red onion, thinly sliced.
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70
Simply Salads!
Winter Salad
indgredients
2 teaspoons finely chopped shallot 1 teaspoon honey 2 tablespoons fresh orange juice 2 tablespoons Sherry vinegar* 1/2 teaspoon salt 1/4 teaspoon white pepper 3/4 cup extra-virgin olive oil 3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup) 1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup) 1/4 celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup) 1/2 Granny Smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup) 2 cups mizuna or mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces) 2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup) 1 teaspoon white truffle oil**
preparation
Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined. Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl. Season with salt and white pepper. Serve salad topped with cheese and drizzled with truffle oil. *Available at specialty foods shops and many supermarkets.
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71
Simply Salads!
Winter Salad with Black Radish, Apple, and Escarole

yield: Makes 6-8 servings
indgredients
1-2 black radishes, sliced very thinly into half-rounds 1 large (or 2 small) apple[s], cut into small chunks 1 large head of escarole, washed and broken into bite-sized pieces
preparation
Toss the radishes, apples, and escarole with two to three tablespoons (or to taste) of the sage vinaigrette.
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72
Simply Salads!
Winter Salad with Toasted Mustard Seed Vinaigrette

indgredients
2 large fennel bulbs (sometimes called anise) 1/4 cup mustard seeds 1/4 cup cider vinegar 2 tablespoons Dijon mustard 3/4 cup olive oil 1 shallot, finely chopped 2 large heads romaine (4 lb), torn into bite-size pieces 2 large heads frise (French curly endive; 1 lb), torn into bite-size pieces 6 Belgian endives, cut crosswise into 1/2-inch-wide slices 2 cups fresh flat-leaf parsley
preparation
Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices. Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool. Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds. Toss together fennel, romaine, frise, endives, and parsley in a large bowl. Serve with dressing on side.
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73
Simply Salads!
Winter Salad with Sauted Bay Scallops

yield: Makes 8 firstcourse servings
indgredients
2 tablespoons orange juice 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar 1/4 cup plus 1 tablespoon extravirgin olive oil 2 large oranges 1 teaspoon grated orange peel 1 teaspoon grated lime peel 1 teaspoon fresh lime juice 1/4 teaspoon ground black pepper 1 pound bay scallops 10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frise) 16 grape tomatoes, halved
preparation
Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 1/4 cup oil. Season with salt and pepper. Cut peel and pith from oranges; cut between membranes to release segments. Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes. Heat large nonstick skillet over high heat. Add scallops with marinade and saut until just cooked through, about 2 minutes. Season scallops to taste with salt. Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.
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Simply Salads!
Wilted Kale and Roasted-Potato Winter Salad

yield: Makes 4 (main course) or 6 (side dish) servings active time: 20 min total time: 45 min
indgredients
2 pounds Yukon Gold potatoes, cut into 1-inch pieces 1/3 cup olive oil 4 garlic cloves (3 thinly sliced and 1 minced) 1/3 cup grated Parmigiano-Reggiano 1/4 cup well-stirred tahini 2 tablespoons water 3 tablespoons fresh lemon juice 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise Accompaniment: lemon wedges
preparation
Preheat oven to 450F with rack in upper third. Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes. Meanwhile, pure tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.) Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
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Simply Salads!
Winter Caprese Salad
indgredients
12 plum tomatoes, cut lengthwise in half 1 1/2 cups extra-virgin olive oil salt and freshly ground black pepper 2 cloves garlic 6 tablespoons freshly grated Parmigiano-Reggiano 6 cups fresh basil leaves, plus a few leaves for garnish 4 tablespoons pine nuts 8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters
preparation
1. Preheat the oven to 200F. 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened. 3. Remove the tomatoes from the oven and let cool. 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto. 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth. 6. Toast the pine nuts in an 8-inch saut pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool. 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.
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Simply Salads!
Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese

yield: Makes Makes 4 servings
indgredients
Dressing 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 tablespoons orange juice 1 1/2 teaspoons grated orange peel Salad 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed 1 tablespoon olive oil 1 (4.5-ounce) bag baby lettuces with frise 1/2 cup walnut pieces, toasted 4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled Thin strips of orange peel
preparation
For dressing: Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.) Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
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77
Simply Salads!
Antipasto Salad
indgredients
`
For vinaigrette 3 tablespoons red-wine vinegar 1 small garlic clove, minced 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 6 tablespoons extra-virgin olive oil For salad 2 cups water 3 tablespoons red-wine vinegar 2 tablespoons sugar 1 teaspoon salt 1 medium red onion, halved lengthwise and thinly sliced crosswise 2 hearts of romaine (12 ounces total), torn into bite-size pieces 1 cup loosely packed fresh flat-leaf parsley leaves 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips 2 (6-oz) jars marinated artichoke hearts, drained 1 cup assorted brine-cured olives 1 cup drained bottled peperoncini (5 ounces) 1/2 lb cherry tomatoes, halved
preparation
Make vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until combined well. Make salad: Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.
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Simply Salads!
Winter Salad with LemonYogurt Dressing

yield: 4 main-course or 8 side-dish servings active time: 30 minutes total time: 30 minutes
indgredients
Dressing: 1 cup plain whole-milk yogurt 1/3 cup chopped fresh Italian parsley 1/4 cup avocado oil or canola oil 1/4 cup fresh lemon juice 1 garlic clove, pressed Fine sea salt Salad: 8 cups coarsely chopped romaine lettuce (about 8 large leaves) 1 1/2 cups 1/2-inch cubes peeled jicama 2 small carrots, thinly sliced into rounds 1 avocado, halved, pitted, peeled, sliced 1 cup sliced celery 1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems 3/4 cup canned garbanzo beans (chickpeas), drained 3/4 cup halved pitted Kalamata olives 1/2 cup thinly sliced radishes 1/2 cup roasted sunflower seeds
preparation
Dressing: Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper. Salad: Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.
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Pasta Salads
Simply Salads!
Pasta Salad with Cherry Tomatoes and Green Olivada

indgredients
`
1 garlic clove, peeled 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided 3 tablespoons capers, drained 1 tablespoon red wine vinegar 1 teaspoon anchovy paste 1 tablespoon Dijon mustard 1/4 teaspoon dried crushed red pepper 1/2 cup plus 1 tablespoon extravirgin olive oil 1 pound gemelli, fusilli, or rotelle pasta 2 pints cherry tomatoes or grape tomatoes, halved 1 8-ounce package small (cherrysize) fresh mozzarella balls in water 2 tablespoons chopped fresh oregano Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.
preparation
With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally. Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.
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Simply Salads!
Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

indgredients
6 tablespoons olive oil 1/2 cup drained oil-packed sun-dried tomatoes 1/4 cup red wine vinegar 1 tablespoon drained capers 1 garlic clove, minced 1 pound fusilli pasta 12 ounces tomatoes, coarsely chopped 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces 1 cup (packed) fresh basil leaves, thinly sliced 1 cup freshly grated Parmesan cheese (about 3 ounces) 1/2 cup minced pitted oil-cured black olives
preparation
Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
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Simply Salads!
Pasta Salad with Shrimp, Roasted Peppers, and Fennel

yield: 4 to 6 servings
indgredients
5 tablespoons olive oil 5 tablespoons red wine vinegar 1/2 cup chopped fresh basil 2 large garlic cloves, chopped 1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed 1 1/4 pounds plum tomatoes, chopped 8 ounces penne pasta, freshly cooked 1/2 cup grated Parmesan cheese
preparation
Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; saut 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.
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Simply Salads!
Pasta Salad with Tomatoes and Corn

yield: Makes 6 main-course servings
indgredients
5 tablespoons olive oil 2 1/2 tablespoons fresh lemon juice 4 large garlic cloves, chopped 4 teaspoons grated lemon peel 1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained 1 pound cooked deveined peeled shrimp, cut lengthwise in half 3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved 1 1/2 cups thinly sliced fresh fennel bulb 3/4 cup finely chopped fresh basil 1/3 cup pine nuts, toasted
preparation
Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.
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Simply Salads!
Pasta Salad with Garbanzo Beans, Tomatoes and Feta Cheese

indgredients
3/4 pound fusilli or other corkscrew pasta 1/4 cup finely chopped fresh mint 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 1 tablespoon chopped garlic 2 teaspoons grated lemon peel 6 tablespoons olive oil 2 cups chopped plum tomatoes 1 15- to 16-ounce can garbanzo beans (chickpeas), drained 4 ounces feta cheese, crumbled Additional chopped fresh mint
preparation
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again. Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.) Mound salad on large shallow platter. Garnish with additional mint.
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Simply Salads!
Pasta Salad with Roasted Eggplant Gibb

yield: Serves 4
indgredients
a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes 1 tablespoon coarse salt 5 tablespoons olive oil 1/2 pound rotelle (wagon wheel pasta) 2 red bell peppers, roasted and chopped 1/4 cup pine nuts, toasted golden 2 tablespoons finely chopped fresh parsley leaves 1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded 1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt 1/4 teaspoon sugar 1 1/2 tablespoons red-wine vinegar
preparation
Preheat oven to 300F. In a large colander set over a bowl toss eggplant with salt and let stand 1 hour. Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool. In a 4-quart kettle bring 2 quarts salted water to a boil for pasta. In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil. In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified. Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.
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85
Simply Salads!
Pasta Salad with Tomatoes and Peas

indgredients
1/3 cup white-wine vinegar 2 tablespoons water 2 teaspoons salt 1/2 teaspoon sugar 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup olive oil 1 pound medium pasta shells 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved 1/2 cup shredded fresh basil leaves
preparation
In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
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86
Simply Salads!
Noodle Salad with Mango and Gingered Cucumber

indgredients
For vinaigrette 6 tablespoons seasoned rice vinegar 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons chopped peeled fresh ginger 1 teaspoon minced fresh jalapeo chile, including seeds, or to taste 1 garlic clove, chopped For noodles 8 ounces bean thread (cellophane) noodles 1 English cucumber, halved lengthwise and thinly sliced diagonally 1 bunch scallions, thinly sliced diagonally (1 cup) 1 firm-ripe mango, peeled, pitted, and thinly sliced 2 thin carrots, very thinly sliced diagonally 1 cup fresh cilantro sprigs
preparation
Make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth. Make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors. Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid. Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.
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Simply Salads!
Farfalle Salad
indgredients
1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch) 1 medium-sized red onion, diced (1/4 inch) 1 cup frozen peas, thawed and cooked in boiling water for 3 minutes 3 scallions, thinly sliced 1/2 cup chopped pitted black olives 1 tablespoon olive oil 1 pound farfalle pasta 1 cup prepared pesto 1/4 cup freshly grated Parmesan cheese
preparation
1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve. 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.
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Simply Salads!
Caesar Pasta Salad
yield: Makes 6 main-course servings Active time: 15 min Start to finish: 30 min
indgredients
3 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 teaspoons anchovy paste 1 large garlic clove, minced 1/2 cup extra-virgin olive oil 1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained 1 romaine heart, chopped (6 cups) 2 1/2 oz finely grated ParmigianoReggiano (1 1/4 cups) 1 cup croutons (optional)
preparation
Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.
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Asian Salads
Simply Salads!
Asian Steak and Noodle Salad
yield: Makes 6 to 8 servings active time: 45 min total time: 5 hr
indgredients
For steak 1/4 cup Asian fish sauce 2 tablespoons finely chopped peeled fresh ginger 2 garlic cloves, finely chopped 2 tablespoons soy sauce 2 tablespoons sugar 2 lb flank steak For salad 1/2 cup fresh lime juice 6 tablespoons water 6 tablespoons sugar 6 tablespoons Asian fish sauce 1 1/2 teaspoons dried hot redpepper flakes 1/2 cup thinly sliced shallots (2 medium) 8 oz dried vermicelli rice-stick noodles* 2 medium Granny Smith apples 7 oz Asian salad mix (16 cups loosely packed; see cooks note, below) 1 cup fresh mint leaves, torn into pieces if large 1/2 cup salted roasted peanuts (sometimes labeled cocktail peanuts), chopped Special equipment: an adjustableblade slicer
preparation
Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side. *Found in Asian markets and uwajimaya.com.
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Simply Salads!
Asian Chicken Salad
yield: Makes 4 to 6 servings active time: 40 min total time: 40 min
indgredients
For vinaigrette 1/4 cup soy sauce 2 tablespoons seasoned rice vinegar 2 tablespoons vegetable oil 1 tablespoon Asian sesame oil 1 tablespoon Dijon mustard 1 tablespoon finely grated peeled fresh ginger 1 teaspoon dried hot red pepper flakes For salad 4 cups coarsely shredded cooked chicken (about 1 pound) 1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups) 1/4 pound snow peas, cut diagonally into 1-inch pieces 1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces 3 scallions, finely chopped 1/2 cup chopped fresh cilantro
preparation
Whisk together all vinaigrette ingredients. Toss salad ingredients with vinaigrette in a large bowl until combined well. add your own note
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Simply Salads!
Asian Spinach Salad with Orange and Avocado

yield: Makes 4 servings active time: 15 minutes total time: 15 minutes
indgredients
2 tablespoons finely chopped shallots 2 tablespoons seasoned rice vinegar 1 tablespoon vegetable oil 2 teaspoons minced peeled fresh ginger 1/4 teaspoon (generous) Asian sesame oil 1 navel orange 1 6-ounce bag baby spinach leaves 1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2inch wedges
preparation
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside. Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
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Simply Salads!
Asian Chicken Salad
indgredients
8 tablespoons olive oil 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 3 tablespoons soy sauce 1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken 1/2 cup slivered almonds 2 tablespoons sesame seeds 1 10-ounce bag ready-to-use spinach leaves 1 bunch green onions, chopped
preparation
Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
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Simply Salads!
Asian Noodle Salad
yield: 6 side-dish servings Active time: 20 min Start to finish: 35 min
indgredients
1/4 cup soy sauce 2 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1/2 teaspoon dried hot red pepper flakes 1 garlic clove, minced 2 teaspoons grated peeled fresh ginger 3/4 lb thin linguine 1 cup coarsely shredded carrot 3 scallions, cut crosswise into thirds and thinly sliced lengthwise 2 tablespoons sesame seeds, toasted 6 radishes, halved and thinly sliced
preparation
Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger. Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool. Toss with dressing, carrot, scallions, sesame seeds, and radishes in a large bowl.
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Simply Salads!
Southeast Asian Steak Salad
indgredients
1/2 head romaine 1/2 small English cucumber 1 small shallot 1 small fresh jalapeo chile 1 garlic clove 2 tablespoons fresh lime juice 1 tablespoon soy sauce 2 tablespoons vegetable oil 2 teaspoons Asian fish sauce 1/2 teaspoon sugar a 1 1/4-inch-thick rib-eye steak (about 3/4 pound) 1/4 cup packed fresh mint leaves
preparation
Tear romaine into pieces into a bowl. Halve cucumber lengthwise and seed. Thinly slice cucumber crosswise and add to romaine. Chill romaine mixture, covered. Mince shallot, jalapeo, and garlic (wear rubber gloves when handling jalapeo) and in a large bowl stir together with lime juice, soy sauce, 1 tablespoon oil, fish sauce, and sugar until sugar is dissolved. Pat steak dry and season with salt. In an 8- to 10inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut steak 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes. While steak is standing, stack mint leaves and thinly slice. Toss mint with romaine mixture and all but about 2 tablespoons dressing until combined well. Divide salad between 2 plates and slice steak. Toss steak with remaining dressing and arrange on salads.
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Simply Salads!
Crunchy Asian Chicken Salad

yield: Makes 3 servings (3 cups) active time: 10 min total time: 10 min
indgredients
Salad: 1 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves) 6 canned peeled water chestnuts, rinsed and chopped 1 carrot, peeled and shredded 1 small celery rib, finely diced 1/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple) Sauce: 1 tablespoon natural peanut butter or sesame tahini 1 tablespoon seasoned rice vinegar 3/4 tablespoon soy sauce 2 tablespoons mayonnaise 1 tablespoon minced fresh chives (optional) 1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts 1 teaspoon hot sesame oil (optional)
preparation
Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix. Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.
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Simply Salads!
Asian Chicken-Noodle Salad with Snap Peas

indgredients
12 ounces sugar snap peas, strings removed 1 8- to 9-ounce package fresh Japanese-style noodles (such as udon) 1 tablespoon Asian sesame oil 2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips 6 green onions, thinly sliced 1 cup Mango-Sesame Dressing Toasted sesame seeds (optional)
preparation
Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl. Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.
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Simply Salads!
Asian Sesame Lobster Salad

yield: Makes 3 servings (3 cups) active time: 10 min total time: 10 min
indgredients
For dressing: 6 tablespoons rice vinegar (not seasoned) 1/4 cup soy sauce 2 tablespoons superfine granulated sugar 2 teaspoons Asian sesame oil 2 teaspoons minced peeled fresh gingerroot For Salad: 1 pound cooked lobster meat or shelled cooked shrimp 1 pound sugar snap peas or snow peas 1/2 medium head Napa cabbage (about 1 pound) 1/2 medium jcama (about 1/2 pound) 4 medium carrots 4 scallions 4 teaspoons sesame seeds
preparation
Make dressing: In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered. Make salad: Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jcama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool. Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jcama, and carrots with dressing and sprinkle with scallions and sesame seeds.
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Simply Salads!
Seared Ahi Tuna Salad
yield: Makes 4 maincourse servings
preparation
indgredients
For dressing 1/2 cup olive oil 1/4 cup fresh lime juice 1/4 cup orange juice 2 tablespoons soy sauce 2 tablespoons oriental sesame oil 2 tablespoons minced fresh chives 1 tablespoon minced fresh ginger For Wontons Vegetable oil (for deep-frying) 8 wonton wrappers, cut into thin strips 12 large cherry tomatoes, cut in half 2 medium carrots, peeled, cut on diagonal into thin slices 16 sugar snap peas 6 tablespoons sesame seeds 4 5-ounce fresh tuna steaks (each about 3/4 to 1 inch thick) 8 ounces mixed baby lettuces
Make dressing: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper. Make wontons: Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.) Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing. Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface. Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.
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Simply Salads!
Beet and Cabbage Salads
yield: Makes 6 to 8 servings These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.
indgredients
Beet salad: 2 tablespoons Sherry wine vinegar 2 teaspoons Dijon mustard 5 tablespoons safflower oil 3 large raw beets, peeled, coarsely grated Cabbage salad: 1/4 cup distilled white vinegar 1 tablespoon soy sauce 1 tablespoon sugar 5 tablespoons safflower oil 6 cups very thinly sliced green cabbage 2 tablespoons chopped fresh mint
preparation
For beet salad: Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper. For cabbage salad: Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
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Simply Salads!
Trio of Salads
yield: Serves 6 A traditional French assiette crudits (raw vegetable salad) just like those served all over Paris.
preparation
indgredients
Salad 1 pound celery root, peeled, grated 3 cups coarsely grated carrots (about 4) 3 8 1/4-ounce cans julienne beets, drained Minced fresh parsley Minced fresh chives Dijon mustard vinaigrette 3/4 cup olive oil 1/4 cup red wine vinegar 3 tablespoons Dijon mustard 2 shallots, quartered 1 garlic clove, halved Pinch of sugar
For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes. Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve. For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.
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Simply Salads!
Moroccan Beet Leaf or Swiss Chard Salad

yield: 4 to 6 Servings
indgredients
1/3 cup peanut, grapeseed, or vegetable oil 2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound) 4 cloves garlic, minced Salt to taste 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon harissa*, or to taste 1/4 cup white vinegar or lemon juice Freshly ground pepper to taste
preparation
Heat the oil in a medium skillet. Toss in the garlic, sauting until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature. *Harissa, a North African hot sauce, is available at Middle Eastern markets and specialty foods stores, and from peregspices.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chili paste, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled.
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Simply Salads!
Italian Chicken Salad

yield: Makes 4 main-course servings active time: 35 min total time: 35 min High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.
indgredients
For croutons 4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf) 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt For vinaigrette 1/4 cup red-wine vinegar 2 teaspoons Dijon mustard 2 tablespoons finely chopped shallot 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad 2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken) 1 cup bocconcini (small fresh mozzarella balls; 6 oz) 2 hearts of romaine (3/4 lb total), torn into bite-size pieces 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips 1 cup assorted marinated brine-cured olives (5 oz)
preparation
Make croutons: Put oven rack in middle position and preheat oven to 400F. Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack. Make vinaigrette and begin preparing salad while croutons bake: Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified. Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop. Make salad: Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.
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Simply Salads!
Mesclun Salad with Shallot Vinaigrette

indgredients
1/4 cup finely chopped shallot 1 tablespoon Dijon mustard 2 tablespoons red-wine vinegar 1/3 cup olive oil (preferably French) or safflower oil 1 pound mesclun (mixed baby salad greens)
preparation
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
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Simply Salads!
Salad with Papaya Dressing

yield: Makes 4 servings (about 2/3 cup dressing) active time: 20 min total time: 20 min
indgredients
1 firm-ripe papaya (10 to 12 oz), halved lengthwise 1 tablespoon finely grated peeled fresh ginger 1 tablespoon minced onion 1 tablespoon chopped fresh tarragon 1 teaspoon minced garlic 1 teaspoon dry mustard 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup vegetable oil Lettuce leaves
preparation
Scrape seeds from papaya and coarsely chop enough seeds to measure 2 tablespoons. Discard remaining seeds, then peel papaya halves and slice. Press ginger in a fine-mesh sieve or a garlic press into a small bowl to extract juice (about 1 teaspoon), discarding pulp. Whisk in chopped papaya seeds, onion, tarragon, garlic, mustard, lemon juice, salt, and pepper and add oil in a slow stream, whisking until emulsified. Divide lettuce and papaya slices among 4 plates and drizzle with dressing.
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Simply Salads!
Sorrel Salad with Creamy Chive Dressing

indgredients
For dressing 1/4 cup whole-milk yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 1 tablespoon finely chopped fresh chives 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt For salad 1/2 pound sorrel*, coarse stems discarded and leaves torn into bitesize pieces (4 cups) 1/2 pound hearts of romaine, torn into bite-size pieces (4 cups) 1/4 pound frise, trimmed and torn into bite-size pieces (2 cups) 1/2 cup loosely packed fresh flatleaf parsley 2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if large
preparation
Make dressing: Whisk together all dressing ingredients in a large bowl. Make salad: Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.
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Simply Salads!
Romaine, Radish, and Cucumber Salad with Tahini Dressing

indgredients
For tahini dressing 1/4 cup well-stirred tahini (Middle Eastern sesame paste) 1/4 cup water 2 1/2 tablespoons fresh lemon juice 2 tablespoons soy sauce 1 tablespoon mild honey 1 small garlic clove, minced 1/2 teaspoon salt 1/8 teaspoon cayenne For salad 1/2 pound romaine, torn into bitesize pieces (6 cups) 1 bunch radishes (1/2 pound), trimmed, halved, and thinly sliced (1 cup) 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise and thinly sliced crosswise 4 scallions, thinly sliced
preparation
Make dressing: Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.) Make salad: Toss together all salad ingredients in a large bowl with just enough dressing to coat.
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Simply Salads!
Pickled Carrot and Romaine Salad

yield: Serves 2
indgredients
3/4 pound carrots 1/4 cup water 3 tablespoons tarragon vinegar or white-wine vinegar 3 tablespoons sugar 1 teaspoon salt 4 large romaine leaves 1 teaspoon olive oil 1/4 teaspoon celery seeds
preparation
With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar, and salt until sugar is dissolved. Add carrot and marinate 5 minutes. Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste.
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Simply Salads!
Bibb Lettuce, Parsley, and Mint Salad

indgredients
1 tablespoon fresh lemon juice 2 tablespoons olive oil 2 tablespoons extra-virgin olive oil 1 medium head Bibb lettuce, leaves torn if large (6 cups) 1 1/3 cups packed flat-leaf parsley leaves 2/3 cup packed mint leaves 1/2 seedless cucumber, halved lengthwise and thinly sliced
preparation
Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.
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Green Salad with Oil and Vinegar Dressing

Tossed Green Salad with Herbs

Mixed Green Salad with Tarragon Vinaigrette

Simple Green Salad with Celery Seed and Vinaigrette

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 Vinaigrette

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 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

yield: Makes about 10 servings

Grilled Seafood Salad Nioise

Grilled Shrimp Salad with Corn and Avocado

Shrimp, Cucumber, and Mango Salad

Caper-Rosemary Tuna with Herb Salad

1 teaspoon fresh lemon juice

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

Aurelias Breakfast Fruit Salad

Icy Fruit Salad

Aurelias Breakfast Fruit Salad

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

Grilled Chicken Summer Salad

Equipment: a perforated grill sheet

Lobster Salad with Summer Vegetables

Summer Salad with Baked Red Onions

Summer Vegetable Salad

Summer Salad with Apricots, Pistachios, and Almond SoftFried Eggs

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Shaved Summer Squash Salad