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Apricot and Smoked Chicken Salad A perfect main-course luncheon salad for the peak of apricot season. If the apricots are especially sweet, you can cut back a little on the honey. Makes 4 serving 4 cups red leaf, butterhead, or Bibb or mesclun salad mix, cleaned and broken into bite-size pieces 2 tablespoons raspberry vinegar 2 tablespoons walnut oil 1 tablespoon lemon juice One 8-ounce can sliced water chestnuts, drained 1 tablespoon honey 2 tablespoon chopped chives 10 to 12 ounces smoked chicken or turkey breast, cut into thin strips Kosher salt and freshly ground black pepper to taste 4 to 6 ripe apricots, each cut into 8 to 10 lengthwise strips 1. Put greens in a bowl, add water chestnuts, chicken, and apricots. 2. In a cup or small bowl, combine other ingredients. Add salad mixture and toss. Artichoke Salad Since artichokes stimulate the appetite, it is best that this salad be served as a first or middle course rather than as a side salad with the main course. Makes 4 to 6 servings 1 lemon 2 tablespoons olive oil 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper to taste 3 medium artichokes 3 medium shiitake mushrooms, stems removed 2 tablespoons fresh chives 1 ounce thinly sliced prosciutto, cut into julienne strips 1/3 cup shaved Parmesan cheese 1. Grate lemon rind and mix with oil, vinegar, salt, and pepper. 2. Halve the lemon and set aside. 3. Trim the artichokes as directed in Preparation so that the entire artichoke is edible. 4. Rub the cut portions of the artichoke with one of the lemon halves as you go to prevent discoloration. 5. Squeeze the other lemon half into a bowl of cold water and put the artichoke halves into the water to prevent discoloration as you work on them. 6. Put artichoke halves onto a cutting board cut side down. Then cut into thin, lengthwise slices. 7. Put the artichoke slices in a bowl. 8. Grate the mushrooms on their sides using the second-largest hole of a four-sided grater. 9. Add to the artichokes along with the prosciutto. 10. Add the dressing and toss. 11. Top with shaved Parmesan and sprinkle with chives. Cooking Tip Lemons tend to be more heavily sprayed then other fruits. So when using the rind, for grating or any other purpose, make sure you wash the skin thoroughly. Avocado-Citrus Salad This salad can be made with any variety of citrus or all one kind. Slice the fruit or separate it into sections. Makes 4 servings 3 tablespoons mild rice vinegar or light fruit vinegar (see tip) 1 seedless red grapefruit 1 tangelo 1 tablespoon extra-virgin olive oil 1 naval orange 1 tablespoon chopped cilantro 1 avocado, ripe but still firm Kosher salt and freshly ground black pepper to taste 1. Mix vinegar, oil, cilantro, and salt and pepper to taste. Set aside. 2. Peel and cut grapefruit, tangelo, and orange into sections or slices. Halve and peel avocado, then cut into thin slices crosswise. 3. Arrange citrus and avocado alternately (1 avocado slice for every 2 or 3 citrus sections) in a ring on the outside of a platter. Then form a smaller ring inside the larger ring. Pour dressing over and serve. Cooking Tip I first made this salad with mango vinegar and it was terrific. The reason was that the vinegar is very low in acid (about 3 percent) with an intense fruit flavor. Mango vinegar is made by Consorzio and is available at Williams-Sonoma and better food stores. In its place, use a low acid vinegar such as rice wine or another fruit vinegar. Baked Oysters on Spinach Makes 4 servings 2 tablespoons butter 1 tablespoon finely chopped garlic 1 cup Italian-style bread crumbs 1 pound spinach Kosher salt and freshly ground black pepper to taste 1/4 teaspoon freshly ground nutmeg Rock salt (optional) 16 freshly shucked oysters with 16 half shells, both at room temperature Butter-flavored cooking spray 1. Put butter in a heavy-bottomed skillet over medium-low heat. 2. When butter stops sizzling, add garlic, cook a minute, then add breadcrumbs. 3. Stir until breadcrumbs are nicely browned and toasty, 5 to 7 minutes. 4. Set aside and preheat oven to 400F. 5. Trim spinach and wash in lots of cool water to remove grit. 6. Drain briefly, then, with clinging water, put spinach into a large pot over medium heat. 7. Stir and cook just until spinach wilts. 8. Squeeze out excess moisture, chop coarsely, and season with salt, pepper, and nutmeg. 9. If using, put about 1/2 inch of rock salt in an ovenproof dish. 10. Put 16 oyster shells on top of rock salt, rough side down. 11. Place about 1 tablespoon of spinach in each shell cavity. 12. Top with an oyster and spoon about 1 tablespoon of breadcrumbs over each oyster. 13. Spray with butter-flavored cooking spray. 14. Bake oysters about 15 minutes, slightly longer if oysters are especially large. Cooking Tip Call your fishmonger ahead of time to make sure he or she sets aside the shells for you. Bean and Celery Salad This is a substantial salad that goes well on a buffet or as the quick part of a cold dinner, with perhaps some good bread and some cold sliced chicken or ribs. Makes 6 servings One 15-ounce can small white beans, rinsed and drained One 15-ounce can pink beans, rinsed and drained One 15-ounce can black beans, rinsed and drained 2 large ribs celery, chopped (about 11/2 cups) 1 to 2 jalapeno pepper, seeded and minced 2 to 3 tablespoons chopped cilantro 3 tablespoons olive oil 3 tablespoons cider vinegar Kosher salt and freshly ground black pepper to taste 1. Put beans, celery, jalapeno peppers, and cilantro in a mixing bowl. 2. Combine other ingredients in a cup and pour over bean mixture. 3. Toss and let sit 30 minutes before serving. 4. Check seasonings and adjust as needed. Blood Orange and Fennel Salad This crisp and refreshing salad would go particularly well with roasted chicken or veal. Makes 4 servings 2 fennel bulb 2 blood or navel oranges 1 small red onion 1/2 cup orange juice 1/4 cup sherry vinegar, or 1 tablespoon dry sherry and 3 tablespoons good-quality red wine vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 6 basil leaves 1. Trim the fennel, removing stalks, fronds, and woody 1/4 inch off the bottom. 2. Cut fennel into vertical slices as thin as possible. 3. Peel oranges, removing all the white pith. Segment or slice thinly. 4. Alternate slices of fennel and orange on platter in concentric circles. 5. Cut onion into very thin rings. (You should be able to see the blade of the knife as it cuts through each slice.) 6. Spread rings over fennel and oranges. 7. Mix orange juice, vinegar, olive oil, salt, and pepper together and pour over fennel, oranges, and onion. 8. Stack basil leaves on top of each other and roll tightly as if making a cigar. 9. Cut across roll making thin shreds. (This is called a chiffonade.) Sprinkle over salad. 10. Let salad sit at room temperature 1 hour before serving. Bread and Tomato Salad Italians may be known for pasta, but they live on bread, especially Tuscans. Leftover bread gets transformed into wonderful dishes like this one. Makes 4 servings 11/4 pounds ripe tomatoes Kosher salt 21/2 tablespoons each balsamic vinegar and olive oil 3 tablespoons defatted Chicken Stock Freshly ground black pepper to taste 1 loaf country Italian or French bread with firm texture, about 3/4 pound 1/3 cup coarsely chopped celery leaves 1 cup sweet red onions, thinly sliced 1/2 cup fresh basil leaves, cut into thin strips 2 tablespoons capers, well drained 1 clove garlic, smashed but left whole 1. Core tomatoes, halve lengthwise, and cut into wedges no more than 3/8 inch wide. 2. Toss with a teaspoon of salt in a large bowl. 3. Set aside at room temperature 30 to 60 minutes. 4. Drain tomatoes and reserve juice. 5. In a small bowl, combine vinegar, olive oil, Chicken Stock, the reserved tomato juice, pepper, and garlic. 6. Stir and set aside. 7. Cut bread into bite-size cubes or break apart with your hands for a more rustic look. 8. Add bread to tomatoes and toss well. 9. Add celery leaves, onions, and basil to bread/tomato mixture. 10. Remove garlic from dressing, stir well, and pour over salad. 11. Toss well. 12. Let stand 30 to 60 minutes at room temperature. 13. Check salad and adjust seasonings as needed. 14. Sprinkle with capers and serve. Carrot and Cabbage Salad Makes 6 servings 31/2 tablespoons walnut oil 3 tablespoons fresh lemon juice 2 teaspoons honey Kosher salt and freshly ground black pepper to taste 1/2 pound medium carrots, shredded 1 pound red cabbage, shredded 1/4 cup fresh parsley, chopped 1. Combine oil, lemon juice, honey, salt and pepper in a small cup. 2. Put carrots, cabbage, and parsley in a mixing bowl. Add dressing and toss well. 3. Refrigerate 1 hour. 4. Toss; adjust seasonings if needed. Celery Root Remoulade with Fresh Dill This is a low-fat version of a classic French salad Makes 4 servings 5 tablespoons low-fat mayonnaise or equal amounts of mayonnaise and low-fat sour cream 2 tablespoons coarse-grained mustard 2 tablespoons fresh dill, chopped 1 teaspoon fresh lemon juice Kosher salt and freshly ground black pepper to taste 1 knob celery root, about 11/4 pounds 1. Combine mayonnaise (with sour cream if desired), mustard, dill, lemon juice, salt, and pepper. 2. Peel and shred celery root in a food processor or by hand. Put in a mixing bowl. 3. Pour dressing over and toss well. 4. Refrigerate at least a few hours. Bring to room temperature. Adjust seasonings if necessary. Chicken Salad with Jerusalem Artichokes This is a good dish for using those leftovers from the holiday turkey. Makes 6 servings 1/4 cup low-fat mayonnaise 1/3 cup nonfat sour cream or yogurt 1 tablespoon Dijon mustard Juice of 1 lime 1/4 cup chopped cilantro 1 pound Jerusalem artichokes, scrubbed or peeled 1 pound cooked boneless, skinless chicken or turkey breast, cut into 1/2-inch cubes 1 red bell pepper, chopped 1 teaspoon minced jalapeno or other hot pepper 1 bunch scallions, trimmed and cut into thin slices (white and 1 inch of green) Kosher salt and freshly ground black pepper to taste 1. Mix first seven ingredients in a small bowl. 2. Set aside. 3. Cut Jerusalem artichokes into a combination of very thin slices and 11/2 inch matchsticks. 4. Combine Jerusalem artichokes, chicken, pepper, and scallions in a bowl. 5. Season with salt and pepper. 6. Add dressing and mix well. 7. Refrigerate at least 1 hour before serving. 8. Bring to room temperature for serving. Corn and Black Bean Salad This is a colorful salad that could be served any time of the year, but would look especially nice with grilled or barbecued chicken. Makes 4 servings 2 cups cooked corn kernels, about 4 ears One 15 ounce can black beans, rinsed and drained 1 cup chopped tomatoes 1/2 cup chopped mild onions 2 tablespoons chopped cilantro 1 tablespoon lime juice 1 tablespoon rice vinegar or other mild vinegar 2 tablespoons olive oil Kosher salt and freshly ground black pepper to taste 1. Combine corn, beans, tomatoes, onions, and cilantro in a bowl. 2. Mix remaining ingredients in a cup. 3. Pour over corn mixture and toss well. 4. Let sit at least 30 minutes at room temperature. 5. Check for seasonings. Curly Endive with Bacon and Blue Cheese Makes 4 servings 1 head curly endive, about 1 pound 1 ounce lean bacon, finely chopped 3 tablespoons balsamic vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper to taste 2 ounces blue cheese, crumbled 1. Wash, dry, and break endive into bite-size pieces. Set aside. 2. Put bacon in a wok or large skillet over medium-low heat and cook until crisp, about 5 minutes. 3. Add vinegar, sugar, and one tablespoon of water to bacon fat, bring to a boil, then reduce heat to low. 4. Add curly endive and toss. 5. Season with salt and pepper and continue tossing until coated with dressing and barely wilted but still quite crisp. 6. Remove to a serving bowl. Add blue cheese, toss, and serve. Date and Papaya Salad This is something a little different for your breakfast fruit cup. If you can't find fresh dates, dried dates will do but you may want to cut back a little on the honey. Makes 4 servings 1 small Sunrise papaya 6 fresh dates, pitted and quartered lengthwise 1 navel orange, peeled and cut into sections 2 tablespoons raspberry vinegar 1 tablespoon honey 2 teaspoons minced candied ginger Pinch kosher salt 1. Halve papaya lengthwise, remove seeds, peel, and cut into slices crosswise. Put in a mixing bowl. 2. Add dates and orange sections to papaya. 3. Combine remaining ingredients in a cup. Add to fruit and toss. Let sit 30 minutes, toss and serve. Enlightened Caesar Salad I try to minimize the use of products like egg substitute but in this dish it works perfectly well, helping to keep fat and calories down. Makes 4 to 6 servings Olive oil cooking spray 2 cups French bread, cut into 3/4 inch cubes 2 cloves garlic 3 anchovy fillets 2 tablespoons egg substitute 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 tablespoon Worcestershire sauce A few drops of Tabasco 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper to taste 1/3 cup grated Parmesan cheese 1 large head romaine lettuce, cleaned and torn into bite-size pieces 1. Spray a baking sheet with olive oil cooking spray. 2. Spread French bread cubes evenly on the sheet. 3. Spray tops of the croutons and put in preheated 350F oven. 4. Cook 10 minutes, tossing once. 5. Turn off the oven and leave the croutons inside for 15 minutes. Cool. 6. With the motor of a food processor running, put garlic down the feed tube. 7. Scrape down the sides and add anchovy fillets. 8. Scrape down again and add remaining ingredients except cheese and lettuce. 9. Put into small bowl and fold in cheese. 10. Put lettuce in a wide salad bowl with croutons. 11. Add dressing and toss. 12. Taste and adjust seasonings. Toss again. Fennel and Parmesan Salad This dish perfectly exemplifies the precepts of the Italian cooking: quality ingredients used simply. Don't try it unless you're willing to splurge on real Parmesan cheese. Makes 3 servings 1 fennel bulb 1 tablespoon extra-virgin olive oil 1 clove garlic, smashed but left whole 2 teaspoons fresh lemon juice Salt and freshly ground black pepper to taste Parmesan cheese (preferably Parmigiano Reggiano) 1. Trim stalks and fronds from bulb and slice off the woody 1/4 inch from the bottom. 2. Wash and dry fronds and chop. 3. Halve bulb vertically and remove layers as you would an onion. 4. Slice each layer into strips about 1/4 inch wide and put into a mixing bowl with all but 1 teaspoon of the fronds. 5. In a small bowl, mix olive oil with garlic and set aside for a few minutes. 6. Whisk in lemon juice, salt, and pepper. 7. Pour over fennel and remove garlic. 8. Toss and put on a serving platter. 9. Using a vegetable peeler, shave about 3 tablespoons of Parmesan evenly over the fennel. 10. Garnish with additional black pepper and remaining fronds. Greek Salad Any Greek worth his taramasalata knows that a Greek salad can't possibly contain lettuce and tomatoes because local salad greens are gone by the end of June and local tomatoes don't ripen until mid-July. That's why true Greek salads have cucumbers instead of salad greens. Makes 6 servings 1 medium red onion 2/3 cup plus 2 tablespoons good red wine vinegar (the Greek Glykadi if you can get it) 3 to 4 large Kirby cucumbers or 2 medium waxy cucumbers 1 large, ripe tomato 2 tablespoons extra-virgin olive oil 1 teaspoon crushed oregano (preferably the Greek variety) Kosher salt and freshly ground black pepper to taste 3 ounces feta cheese, crumbled or cut into small cubes 8 kalamata olives, pitted and quartered, lengthwise 1. Cut the onion into very thin rings. 2. Put it in a shallow bowl with 2/3 cup vinegar and marinate 30 minutes, tossing a few times. 3. Meanwhile, trim cucumbers, halve lengthwise, and cut into half-moon shapes, about 3/8 inch thick. Put into a mixing bowl. 4. Core tomato, halve, then cut into wedges. 5. Halve wedges and add to the cucumber. 6. Drain the onion and add to the cucumbers and tomato. 7. Put olive oil, oregano, salt, pepper, and remaining 2 tablespoons vinegar in a small mixing bowl or large cup. 8. Mix and add to vegetables. 9. Toss well and let sit, covered 30 minutes to 1 hour at room temperature. 10. Add feta and olives. Toss. 11. Check for seasonings. Cooking Tip Though they're thought of more for pickles, I like to use Kirby cucumbers fresh because they have a less watery flavor than most waxy cucumbers. Giardiniera Salad with Shrimp Giardiniera is a pickled vegetable melange. This is a salad variation of that dish. You can leave out the shrimp and make this a side vegetable salad for six people. Makes 4 servings 1 small to medium head cauliflower about 1 1/4 pounds, separated into small florets 1 pound peeled and trimmed carrots, cut into 1/4 inch slices 24 pearl onions, peeled 1 red bell pepper, cored and cut into thin strips 12 ounces shrimp, peeled (de-veined if desired) Kosher salt 1/4 cup chopped fresh parsley 2 tablespoons rice vinegar 2 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 1 teaspoon fennel seeds, ground 1 teaspoon ground coriander Freshly ground black pepper to taste Hot pepper flakes to taste Pinch sugar 1. Steam cauliflower, carrots, onions, and pepper in 1/2 inch of water over a steamer basket in a covered large saucepan or small kettle until vegetables are tender but still firm, about 15 to 20 minutes. 2. Refresh briefly under cold water (the vegetables should not be completely cooled). 3. Drain. 4. Meanwhile, cook shrimp in 1 quart of boiling water and 1 teaspoon of salt for 3 or 4 minutes. 5. Drain, let cool slightly, and cut into 1/2- to 1-inch pieces. 6. Put vegetables in a bowl with shrimp and parsley. 7. Combine remaining ingredients with salt to taste. 8. Pour over mixture and toss well. 9. Serve at room temperature or refrigerate. Bring to room temperature to serve. Green Salad with Pomegranate Vinaigrette This dish calls for a mesclun mix now available in many supermarkets. Make sure you get a good amount of bitter greens such as mustard and frisée to give a nice contrast to the sweet-tart nature of Pomegranate Syrup. Makes 4 to 6 servings 3 tablespoons Pomegranate Syrup 6 cups mixed salad greens, with some bitter greens included, washed and dried 3 tablespoons fresh lemon juice 1 tablespoon walnut oil 3 tablespoons toasted walnuts , coarsley chopped Kosher salt and freshly ground black pepper to taste 2 tablespoons pomegranate seeds 1. In a small bowl, combine Pomegranate syrup lemon juice, walnut oil, salt, and pepper. 2. Put greens in a salad bowl. Add about 3/4 of the dressing. Toss. Add walnuts and pomegranate seeds. Toss again and taste. Add more dressing if desired. Jerusalem Artichokes and Carrot Salad This dish emphasizes the crunchy sweetness of Jerusalem artichokes. Makes 6 to 8 servings 1 pound Jerusalem artichokes, peeled or well scrubbed 1 pound carrots, peeled or well scrubbed and trimmed 1/4 cup chopped chives 2 tablespoons chopped dill 2 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper to taste 2 tablespoons capers, rinsed 1. Use the slicing attachments of a food processor to thinly slice the chokes. 2. Then stack the halves and julienne. 3. Put the shredding attachment on the food processor and grate the carrots. (An alternative is to slice the chokes by hand and use a hand-grater for the carrots.) 4. Put vegetables into a mixing bowl with chives and dill. 5. Mix remaining ingredients in a cup. 6. Add to vegetables and toss. 7. Let sit 30 minutes before serving. Jerusalem Artichoke Gratin This hearty side dish, a good accompaniment to roasts and other meats, looks a lot richer than it really is. Makes 6 to 8 servings 1 tablespoon butter 1 shallot, minced 2 tablespoons all-purpose flour 2 cups skim milk, warmed 1/2 teaspoon grated nutmeg 1/2 teaspoon ground ginger Kosher salt and freshly ground black pepper to taste Butter-flavored cooking spray 1 pound Jerusalem artichokes, scrubbed or peeled and cut into very thin slices 1 pound sweet potatoes, cut into 1/4 inch thick slices 1/2 cup shredded low-fat Jarlsberg cheese 1/3 cup breadcrumbs 2 tablespoons chopped fresh parsley 1. Put butter in a large saucepan over medium heat. 2. Add shallots and cook until soft, a few minutes. 3. Add flour and stir until well incorporated. 4. Add milk and whisk until mixture thickens and is smooth with no flour taste, about 5 minutes. 5. Season with nutmeg, ginger, salt, and pepper. 6. Preheat oven to 350°F. 7. Spray a 2-quart gratin dish with butter-flavored cooking spray. 8. Alternately layer Jerusalem artichokes and sweet potatoes, seasoning each lightly with salt and pepper. 9. Pour cream sauce over, cover with foil, and bake about 55 minutes until vegetables are tender. 10. Raise oven heat to 500°F. 11. Mix cheese with breadcrumbs and parsley. 12. Remove foil, sprinkle gratin with cheese mixture, and spray with butter-flavored cooking spray. 13. Return to the oven and bake until top is nicely browned and crusty, 5 to 10 minutes. Cooking Tip Jarlsberg Lite is one of the better low-fat cheeses, a good Swiss-style cheese substitute. Kiwifruit Salad Since kiwifruit is often described as having elements of citrus, strawberry, and melon, we decided to put them all together for an intense kiwi experience. Makes 4 to 6 servings 1 teaspoon minced fresh ginger 1 pint strawberries, washed and stemmed 2 tablespoons honey 1 navel orange, peeled with all white pith removed 2 tablespoons fresh lemon juice 1 tablespoon mild vinegar such as rice or cider vinegar 4 kiwifruit, peeled and cut into thin rounds Small head of radicchio for lining a platter 1 tablespoon almond oil or walnut oil 2 tablespoons toasted, sliced almonds Kosher salt to taste 1/2 small cantaloupe, peeled and seeds removed 1. Combine ginger, honey, lemon juice, vinegar, oil, and salt in a small bowl. Set aside. 2. With cut side of cantaloupe down on a work surface, cut into very thin slices crosswise. Then cut slices in half crosswise. Halve strawberries lengthwise. Cut oranges into thin slices. 3. Put radicchio on a platter, flattening it out to make as even a surface as possible. Arrange fruit in concentric rings around the platter; first the cantaloupe on the outside, then half the strawberries inside that. Then arrange kiwi, remaining strawberries, and orange slices in the center. 4. Stir up dressing again and pour over fruit. Sprinkle with almonds. Cooking Tip By using sliced almonds, which are cut much thinner than you can do at home, you can get the same almonds flavor in many dishes while using fewer nuts. This keeps the cost and the fat down. Mango Avocado Salad Since mangoes are part of the cashew family, a salad garnish with cashews seems entirely appropriate. Peanuts or macadamia nuts would also suffice. Makes 3 to 4 servings Juice of 1 lime Kosher salt and freshly ground black pepper to taste 1 tablespoon sherry vinegar 1 tablespoon light soy sauce 1 mango 1 tablespoon peanut oil 1 avocado 1/2 teaspoon minced chile pepper 3 cups frisée or curly endive lettuce, cleaned and chopped into bite-size pieces 1 teaspoon ground coriander 1/3 cup chopped tomato 1 ounce toasted cashews, chopped 2 tablespoons chopped cilantro 2 tablespoons chopped basil orflat-leaf parsley 1. Mix lime juice, sherry vinegar, soy sauce, peanut oil, chile, coriander, tomato, cilantro, basil, salt, and pepper in a small bowl. Set aside. 2. Peel and cut mangoes into 1/4-inch slices. Do the same with the avocado. Put the lettuce on an oval platter. Lay the mango and avocado slices on top, alternating. Pour dressing over and top with chopped cashews. Melon and Sweet Potato Salad This is a good way to use up that leftover barbecued chicken and melon from yesterday's picnic. It's also a good way to think of sweet potatoes for something other than Thanksgiving. Makes 4 servings 1 cup cooked sweet potatoes, cut into 1/2-inch cubes 1 teaspoon grated ginger 2 tablespoons fresh lemon juice 1 cup cubed melon (other than watermelon) 1 tablespoon rice vinegar or other mild vinegar 1 cup cooked, skinless chicken breast meat, cut into 1/2-inch cubes 1 tablespoon honey 1/2 cup celery crescents, cut 1/4-inch thick Kosher salt to taste 1/4 cup toasted, sliced almonds Lettuce leaves 1. Combine potatoes, melon, chicken, celery, and almonds in a mixing bowl. 2. In a smaller bowl, combine remaining ingredients except lettuce. Add to chicken mixture and toss well. Serve on lettuce leaves. Mom's Olive Salad It's essential that this salad mellow for twenty-four hours so that the flavors meld and the onions lose some of their bite. Makes 8 servings as a condiment with cold meats or sandwiches 1 pound large green olives, preferably from a store that sells them in bulk 6 good-size celery ribs, cut in 1/4- to 1/2-inch-wide crescents on the diagonal, about 3 cups 2 small to medium red onions, cut into rings as thin as possible, about 3 cups 1/4 cup capers, drained 5 tablespoons olive oil 6 tablespoons cider or wine vinegar 11/2 teaspoons dried oregano (preferably Greek) Kosher salt and freshly ground black pepper to taste 1. Rinse olives and pat dry. 2. Crack each just so the pit is exposed— do not "smash" 3. Put in a mixing bowl with celery, onions, and capers. 4. Mix remaining ingredients in a cup or small bowl. 5. Pour over olive mixture and toss well. 6. Cover and refrigerate 24 hours. 7. Bring to room temperature, taste, and adjust seasonings as needed. Moroccan Okra Salad This is typical of the numerous salads Moroccans eat at the beginning of a meal. Traditionally, the salads are scooped up with pieces of bread; no forks. Makes 4 to 6 servings as a first course or as part of an antipasto table 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon sweet paprika Pinch hot pepper flakes 2 tablespoons extra-virgin olive oil 1 pound okra, trimmed and cut into 1-inch pieces 2 cloves garlic, minced 1 pound tomatoes, cored and chopped Kosher salt and freshly ground black pepper to taste 1 tablespoon fresh lemon juice 2 tablespoons chopped cilantro 1. Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes. 2. Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. 3. Put oil in a wok or other large skillet over medium-high heat. 4. Add okra and stir-fry a few minutes. 5. Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste. 6. Bring to a boil, lower heat, and cook, covered, about 10 minutes. 7. Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. 8. Remove from heat, add lemon juice, and stir in cilantro. 9. Cool to room temperature, check and adjust seasonings, and serve. Mussel and Potato Salad Makes 4 servings 20 to 24 mussels 1/3 cup dry white wine 10 small to medium red-skinned potatoes, about 11/2 pounds, scrubbed but not peeled 1 red bell pepper, roasted, peeled, and seeded 10 black, oil-cured olives, pitted and halved 2 teaspoons chopped fresh marjoram or 1 teaspoon dried 1 medium to large tomato, cored and cut into 12 wedges 1 small, mild red onion, halved lengthwise and cut into thin crescents 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper to taste 2 tablespoons chopped chives 1. Scrub the mussels well under cool running water, removing beards (the fibrous tufts that protrude). Discard any that do not open. 2. Put them in a large saucepan with the wine, cover, and put over high heat. 3. Remove them as soon as they open (8-10 minutes) and place in a bowl. Discard any that do not open. 4. Strain remaining liquid in the pot through cheesecloth and set aside. 5. Put potatoes in a steamer basket in a large pot with 1 inch of water. 6. Bring to a boil and steam, covered, for 20-25 minutes, or until tender, then cool and cut into 1/2-inch cubes. 7. Cut bell pepper into 1/2-inch squares and put in a bowl. 8. Remove mussels from their shells and add to the bell pepper along with the potatoes, olives, marjoram, tomato, and red onion. 9. In a small bowl, combine oil, vinegar, salt, and pepper with 2 tablespoons of the reserved mussel broth. 10. Pour over mussel-potato mixture and stir. 11. Sprinkle with chives. Cooking Tip There are two kinds of mussels generally available in the United States: the Prince Edward Island variety, and the green-lipped New Zealand. The former is smaller, cheaper, and more strongly flavored (fishier). The latter is larger, more expensive and milder tasting. Okra and Corn Salad Okra and corn are commonly found in the same dishes because both were used so frequently in the Deep South. Makes 4 to 6 servings 1/2 pound okra 2 cups fresh corn kernels (about 3 ears) 1 cup chopped tomatoes 1/2 cup chopped scallions (white and 1 inch of the green) 1/2 cup finely chopped red bell pepper 1 small jalapeno pepper, seeded and minced 1/4 cup chopped fresh parsley 3 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1 teaspoon toasted, ground cumin Kosher salt and freshly ground black pepper taste 1. Steam okra until just tender, about 10 minutes. 2. Cool under running water. 3. Cut into 1/2-inch slices and put into a mixing bowl. 4. If corn is very fresh, tender, and sweet, use as is. Otherwise, cook a few minutes in a few cups of salted water. 5. Cool and add to okra. 6. Add tomatoes, scallions, bell pepper, jalapeno, and parsley to okra and corn. 7. Mix remaining ingredients in a cup, pour over okra mixture, and mix well. Orange Salad with Olives and Mint This is the kind of salad you can imagine eating anywhere along the Mediterranean, from Morocco to Sicily to Greece. Makes 4 servings 1 small red onion, peeled and thinly sliced 1 tablespoon orange juice 4 navel oranges, peeled 2 tablespoons fresh mint, chopped 3 tablespoons olive oil Kosher salt to taste 1 tablespoon fresh lemon juice 12 black olives (preferably oil- cured) pitted and halved 1. Soak onion in ice water for 30 minutes. (This takes out some of the bite.) Drain. 2. Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed. Slice crosswise, as thinly as possible, and save any juice that accumulates from the slicing. Lay the orange in a spiral on a platter. 3. Combine the oil and lemon and orange juices with mint, salt, and any of the accumulated orange juice. Strew the onion slices over the orange. Spread the dressing over both evenly. Then sprinkle with olives. Peach Salad Serve as a condiment with grilled fish, poultry, or lamb. Makes 2 to 3 servings 2 large, ripe, freestone peaches, peeled 1 tablespoon fruity, mild vinegar such as pineapple, raspberry, or mango 2 tablespoons chopped pimiento or roasted red bell peppers 1 tablespoon canola oil 1/2 teaspoon fennel seeds Kosher salt to taste Large pinch sugar 1. Cut peaches into wedges and put into a mixing bowl with pimiento. 2. Put remaining ingredients in a large cup and mix well. Add to peaches and toss gently. Let sit 30 minutes before serving. Persimmon and Fennel Salad This clean, crisp, and lightly sweet fall salad is a perfect contrast to heavier cold weather dishes. It would go particularly well with a pork roast. Makes 6 servings 2 Fuyu persimmons 1 tablespoons each rice vinegar and Tony Tantillo balsamic vinegar 1 small to medium fennel bulb 2 cups frisée lettuce or a mesclun mix of salad greens Kosher salt and freshly ground white pepper to taste 3 tablespoons walnut oil 3 tablespoons walnut pieces, toasted 1. Core, seed, and halve persimmons vertically. With the cut side down, thinly slice and put in a salad bowl. Trim top green part and slice off about 1/4 inch from the bottom of the fennel bulb. Remove and bruised part from the outer layer. Halve lengthwise, then, with the cut side down, slice into thin crescents. Add to bowl. Clean lettuce and break into bite-size pieces. Add to bowl. 2. Put walnut oil, vinegars, salt, and pepper in a screw-top jar. Shake well to mix. Add dressing to salad and toss. Add walnuts and toss again. Cooking Tip Frisée, the pale inner part of curly endive or chicory, is not always available in mainstream markets. An alternative is to use a mesclun salad mix or gourmet salad mix as it may be called, available in most good supermarkets. It normally contains some frisée. Radicchio and Chickpea Salad This salad improves with age, especially for those who like the bitter edge from the radicchio somewhat mellowed. Makes 6 servings 1 small head radicchio Two 15-ounce cans chickpeas, rinsed and drained 1 bunch scallions, trimmed, white and 1 inch of green cut into thin slices 1 medium carrot, shredded (about 3/4 cup) 3 tablespoons fresh parsley 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 2 teaspoons toasted, ground cumin Kosher salt and freshly ground black pepper to taste 1. Separate leaves of radicchio. 2. Lay one on top of the other and cut into thin strips. 3. Wash and drain in a colander or salad spinner. 4. Put into a large bowl. 5. Add chickpeas, scallions, carrot, and parsley. 6. Mix remaining ingredients in a small bowl. 7. Pour over vegetables and toss well. 8. Let sit at least 1 hour at room temperature before serving. Radish and Broccoli Slaw Are you one of those people who buys the precut broccoli florets because you don't know what to do the stems? Worse yet, you buy whole bunches of broccoli and discard the stems? Shame on you! There's actually more flavor in those stems, once you get past the woody skin. Makes 4 servings as a side dish Stems from one large bunch, about 11/2 pounds broccoli, peeled 4 radishes, trimmed 2 medium carrots, trimmed and peeled 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon defatted Chicken Stock 2 tablespoons rice wine or other mild vinegar 1 tablespoon grated ginger root 1 clove garlic, smashed but left whole 1 tablespoon toasted sesame seeds (15 minutes at 350°F) 1. Using the grating attachment of a food processor (or the large holes of a hand-held, four-sided grater,) grate broccoli stems, radishes, and carrots. 2. Put the vegetables in a mixing bowl. 3. Mix remaining ingredients in a small bowl or cup and pour over vegetables. 4. Allow to marinate at least 30 minutes. 5. Remove the garlic before serving. Raw Beet Salad with Apples and Raisins To those who don't even like the thought of cooked beets, eating raw beets may sound like punishment. This salad may change your mind forever about beets, raw or cooked. Try it with cold, leftover roasted or grilled meats. Makes 4 servings 1/4 cup low, or nonfat sour cream 1 teaspoon Dijon mustard 1 tablespoon cider vinegar Small bunch beets, about 3/4 pound, trimmed and peeled 1 sweet and crisp apple such as a Fuji 2 tablespoons sultana raisins 1 tablespoon chopped toasted hazelnuts 1 tablespoon chopped chives Kosher salt and freshly ground black pepper to taste Handful of watercress 1. In a small bowl, combine sour cream, mustard, and vinegar. Set aside. 2. Grate beets by hand using the second-largest hole on a four-sided grater or using the grating attachment on a food processor. 3. Put in a mixing bowl. 4. Core apple but do not peel. 5. Cut into 1/2 inch cubes, and add the beets. 6. Add raisins, hazelnuts, and chives. 7. Season with salt and pepper. 8. Add sour cream dressing and mix well. Taste for seasoning. 9. To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter. Taste for seasoning. Red and Yellow Beet Salad with Orange Vinaigrette The contrast with warm beets and goat or blue cheese is marvelous. Makes 6 servings 1 small bunch each orange and red beets with greens attached 1 tablespoon minced shallots 1/4 teaspoon ground cloves 1/4 cup fresh orange juice 1/4 cup cider vinegar 2 tablespoons canola oil Kosher salt and freshly ground white pepper to taste 1 orange, peeled and thinly sliced 4 ounces crumbled low-fat goat or blue cheese 4 or 5 strands of fresh chives, roughly chopped 1. Clean and steam beets as explained in Preparation . 2. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4-inch slices. 3. Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt, and pepper. 4. Line a platter with cleaned beet greens. Layer beets, alternating orange and red. 5. Pour dressing over. 6. Garnish outside with orange slices. 7. Sprinkle top with crumbled goat or blue cheese, and top with chives. Salad with Goat Cheese Dressing and Garlic Croutons This simple salad is made even easier with a ready mix of salad greens or mesclun that many markets now carry. Makes 4 servings 12 cherry tomatoes Kosher salt 8 slices French bread Olive oil cooking spray 2 cloves garlic, peeled and smashed but not chopped 11/2 tablespoons extra-virgin olive oil 11/2 tablespoons balsamic vinegar 1 teaspoon chopped fresh thyme Freshly ground black pepper to taste 2 ounces low-fat goat cheese 5 cups mixed salad greens such as butterhead, bibb, red leaf lettuce, or a prepared salad mix, cleaned and dried 1. Halve the cherry tomatoes. 2. Toss with a teaspoon of salt and set aside for 30 minutes at room temperature. 3. Drain, saving tomato liquid. 4. Meanwhile, preheat oven to 400F and spray a cookie sheet and both sides of the bread slices with olive oil cooking spray. 5. Rub both sides with garlic cloves and bake until crisp and light brown, about 15 minutes. 6. Mix oil, vinegar, and thyme with 1 tablespoon of the reserved tomato liquid and salt and pepper to taste. 7. Add half the cheese and mix thoroughly. 8. Toss greens and tomatoes with dressing. 9. Put on 4 plates and crumble an equal amount of the remaining goat cheese over each. 10. Garnish each plate with 2 slices of garlic croutons. Cooking Tip Because this dressing is rather thick when cheese is added, it is best mixed by hand. If that sounds a little yucky, be advised that most restaurants mix their salads this way. Just make sure your hands are clean first. Seafood Salad with Lima Beans Makes 4 servings as a main course, 6 servings as an appetizer 2 cups shelled lima beans 1 cup white wine 1 bay leaf 4 ounces bay or sea scallops 8 ounces medium shrimp, shelled 8 ounces cleaned squid 1 small red onion 1/2 cup pimiento-stuffed green olives, halved lengthwise 3 tablespoons each olive oil and fresh lemon juice 11/2 to 2 teaspoons fresh marjoram or fresh oregano, chopped, or 1 teaspoon dried Kosher salt to taste Freshly ground black pepper to taste 1. Put shelled lima beans in a saucepan with 3 cups water and 1 teaspoon salt. 2. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes, depending on size and freshness. 3. Drain and cool. 4. Meanwhile, put wine, bay leaf, 1/2 teaspoon salt, and 2 cups water in another saucepan. Bring to a boil and reduce to a bare simmer. (If using sea scallops, halve to a size of about 1/2- to 3/4-inch square.) 5. Poach scallops for about 2 minutes. 6. Remove and put in a mixing bowl to cool. 7. Add shrimp to pan and cook about 3 minutes. 8. Halve and add to the scallops. 9. Cut squid sacs into 1/4-inch-wide rings and halve the tentacles. 10. Cook about 3 minutes and add to scallops and shrimp. 11. Halve onion lengthwise and cut into very thin crescents. 12. Add to seafood along with olives and lima beans. 13. In a small bowl, combine olive oil, lemon juice, marjoram, and salt and pepper to taste. 14. Pour over seafood and bean mixture. 15. Toss well and cover for 20 minutes before serving. (Refrigerate if waiting more than 1 hour.) Shrimp, Vidalia Onion, and Couscous Salad This is a delicious hot-weather dish. Have it as a main course or part of a Mediterranean buffet with Greek Salad and room-temperature Eggplant Parmesan. Makes 4 servings as a main course, up to 8 as part of a buffet 1 pound medium shrimp (31 to 35 count) 1/4 teaspoon saffron mixed with 1/3 cup white wine, Chicken Stock, or clam juice One 10-ounce package of couscous (about 1 2/3 cups) 1 medium Vidalia or other sweet onion, chopped, about 1 cup One 15-ounce can chickpeas, rinsed and drained 1 jalapeno or other fresh chile pepper, seeded and minced 1 medium to large tomato, diced 1/2 cup fresh mint, chopped 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Kosher salt and freshly ground black pepper to taste Romaine or other lettuce for garnish 1. Bring 1 quart water to a boil. 2. Add shrimp and cook 5 minutes. 3. Skim off any scum, remove shrimp with a slotted spoon, and cool. Save 2 cups of the shrimp cooking water. 4. While shrimp are cooling add wine/saffron mixture to the 2 cups reserved shrimp water. Use this liquid to cook the couscous. (If package calls for more or less liquid, adjust accordingly.) 5. Cool couscous, fluffing occasionally with a large fork. 6. Peel shrimp (de-vein, if you like) and put in a large bowl with onion, chickpeas, jalapeno, tomato, and mint. 7. Add couscous and mix well. 8. Combine olive oil, lemon juice, salt, and pepper and pour over couscous mixture. 9. Toss well, and adjust seasonings as needed. 10. Chill until ready to serve. To serve, line plates with lettuce and spoon out salad. Spicy Cabbage with Mandarin Oranges The concept of fruit with hearty vegetables like cabbage is something I think should be done more often. Experiment with other combinations. Makes 4 servings 3 mandarin oranges 2 tablespoons sherry vinegar or 1 tablespoon each sherry and red wine vinegar 1 tablespoon chile oil or 1 chile pepper sautéed a few minutes in 1 tablespoon canola oil 2 tablespoons sugar Kosher salt to taste 1 pound red cabbage, shredded Cayenne pepper to taste 1. Peel and section oranges, remove membranes, and cut in half crosswise. Set aside. 2. Put oil in a wok over medium-high heat and add cabbage. Stir a few times, lower heat and cook, covered, 5 minutes. 3. Combine vinegar and sugar in a cup. Add salt and cayenne pepper to taste. Add to cabbage and toss well. Cook 1 minute. Add mandarin orange segments. Toss and cook 1 minute more. Spinach Salad with Lemon and Prosciutto I prefer spinach slightly wilted rather than uncooked or well cooked. It still has texture but doesn't taste raw or soggy. Makes 4 servings 3 bunches spinach, each about 3/4 pound 11/2 tablespoons extra-virgin olive oil 11/2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper to taste Hot pepper flakes to taste 2 ounces prosciutto, chopped 1/4 cup shaved Parmesan cheese 1. Clean spinach in two changes of water. Remove stems and any blemished leaves. Dry thoroughly in salad spinner. 2. Mix oil, lemon juice and salt and pepper to taste in a cup. Add hot pepper flakes to taste. Set aside. 3. Put prosciutto in a large skillet or wok over low heat. Cook, covered, until crisp. Remove with a slotted spoon to paper towels. 4. Add spinach to wok and toss until barely wilted, about 5 minutes. Drain off any excess liquid from skillet and add olive oil mixture. Toss well. Add prosciutto and toss again. 5. Put on each of 4 plates. With a vegetable peeler, shave a few strips of Parmesan on top of each plate. Stuffed Avocado with Ceviche Please feel free to substitute your favorite crab or shrimp salad recipe for the ceviche. Makes 4 servings as a first course Butterhead or garden lettuce leaves, cleaned 2 ripe but firm avocados Double recipe for Ceviche about 2 cups Line 4 plates with lettuce leaves. Halve avocados lengthwise and remove pits. Cut a small slice from the bottom of each halve to make it stable. Put a half on each plate cut side up and fill each with 1/4 of the ceviche.
This dish can be made ahead only if you don't add the chicken until the last minute. The acids and enzymes in the pineapple turn the meat to mush after a few hours. Instead of chicken you can use turkey or pork tenderloin. Succotash Salad 13/4 to 2 pounds fresh lima beans Kosher salt 3 cups fresh corn kernels (cut from 4 medium ears of corn) 1 large tomato, diced (about 1 cup) 1 small Vidalia or other sweet onion, diced (about 3/4 cup) 1/4 cup chopped basil 2 tablespoons chopped chives 2 tablespoons cider vinegar 3 tablespoons peanut or canola oil Freshly ground black pepper to taste 1. Press down on the seam of the rounded side of each lima bean with your thumbs, and pop open the pods exposing the beans. Another method is with the rounded side of the pod facing you, tear a piece off the top with a sharp paring knife, and pull down to remove the string to split open the pod. Discard any pods that are discolored or blemished. You should have about 2 cups. 2. Bring 3 cups water and 1/2 teaspoon salt to boil in a saucepan. Add lima beans, cover and cook over medium-low heat just until tender, about 15 minutes. Drain and cool. 3. If corn is very fresh and tender, do not cook otherwise cook in 3 cups boiling water with 1/2 teaspoon saltfor 2 or 3 minutes. Drain and cool. 4. Combine corn, tomato, onion, and basil in a mixing bow. Mix chives, vinegar, oil, salt, and pepper. Add to corn mixture and toss. Cooking Tip To keep basil two weeks or longer, cut ½ inch from the bottoms of the stems and remove whatever ties the bunch together. Stick the stems in an inch or two of water in a small plastic bucket. Cover the top with plastic wrap and refrigerate. Swiss Chard and White Bean Salad Makes 6 servings 2 bunches Swiss chard, about 11/2 pounds Two 15-ounce cans cannellini or great Northern beans, rinsed and drained 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1 clove garlic, finely minced Kosher salt and freshly ground black pepper to taste 1 teaspoon herbs de Provence 1. Separate chard stems from leaves. 2. Stack and roll leaves, cigar-style, and cut into ?-inch strips. 3. Cut stems crosswise into 1/2-inch-wide crescents. 4. Wash in lots of cool water. Drain. 5. Put stems in a steamer basket over 1/2 inch of boiling water in a large saucepan. 6. Cover and cook 5 minutes. 7. Add leaves and cook 5 minutes more. 8. Drain and gently squeeze out ant excess moisture from the leaves. 9. Put chard in a bowl with beans. 10. Combine remaining ingredients in a small bowl and pour over chard and beans. 11. Toss and cover with plastic wrap 1 hour before serving. Tabbouleh This classic tabbouleh is a somewhat wet Middle Eastern salad of parsley and bulgur with emphasis on the parsley. This version is fluffier and nuttier with less parsley and the addition of cucumbers. Makes 8 to 10 servings 2 cups bulgur wheat 1 to 11/2 cups boiling water 1 cup thinly sliced scallions (white parts and 1 to 2 inches of the green parts) 11/2 cups seeded, peeled, and diced cucumbers (3 Kirbys) 11/2 cups diced tomato 1/2 cup chopped fresh mint 1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste Large pinch cayenne pepper 1. Put bulgur in a large bowl, pour 1 cup boiling water over, and fluff with a large fork. 2. Wait about 10 minutes and taste. If too firm, add more boiling water, 1/4 cup at a time. 3. Meanwhile, pepper vegetable and herbs. 4. Mix lemon juice, oil, salt, pepper, and cayenne pepper in a cup. 5. When bulgur is at the proper consistency, add all other ingredients and mix well. 6. Chill a few hours before serving. Cooking Tip In Middle Eastern grocery stores, bulgur is often sold in two or three different grinds. The finest grind is normally used for tabbouleh, but I prefer a grind slightly more coarse. Experiment for yourself,or try making tabbouleh with other grains such as barley, rice, and couscous. Taco Salad Normally taco salads are dreadful concoctions of "plastic" cheese, cold hamburger meat, and deep-fried tortilla shells. This one, however, is light and fresh. It's probably the only time I use iceberg lettuce. Makes 4 servings 1 pound tomatoes, coarsely chopped Kosher salt 3 cups shredded iceberg lettuce 1 cup shredded red cabbage 1 medium to large sweet onion such as Vidalia, thinly sliced (about 11/2 cups) 2 jalapeno peppers 1/3 cup cilantro, chopped 2 tablespoons extra-virgin olive oil 1 tablespoon each cider vinegar and lime juice 2 teaspoons toasted cumin, ground Freshly ground black pepper 2 ounces shredded reduced-fat Cheddar cheese About 40 low-fat baked tortilla chips, lightly crushed 1. Toss tomatoes with 1 teaspoon of salt in a small bowl and set aside for 30 minutes. 2. Meanwhile, shred lettuce and cabbage, slice onion, and seed and chop jalapeno pepper. 3. Put all in a mixing bowl. 4. Add 1/4 cup of the cilantro. 5. Drain tomatoes, saving juice, and add tomatoes to lettuce mixture. 6. Combine 2 tablespoons of the tomato juice with the olive oil, vinegar, lime juice, cumin, and salt and pepper to taste. 7. Add about 3/4 of the dressing to the salad and toss well. 8. Taste and add more dressing if desired. 9. Put salad on 4 plates. Top with cheese, then tortilla chips. 10. Sprinkle on remaining cilantro. Tropical Salad with Yogurt Dressing Feel free to mix and match with other tropical fruits if you like or to increase or decrease the amounts of particular fruit. Although they're not a tropical fruit, strawberries would add some color. Makes 6 servings 1 cup nonfat vanilla yogurt or plain yogurt with 1 teaspoon vanilla 2 cups fresh pineapple cut into 1/2 inch chunks 2 teaspoons grated ginger 2 cups papaya (or mango) cut into 1/2-inch chunks 1 tablespoon honey 1 tablespoon lime juice 3 kiwifruit, peeled, halved lengthwise, and cut into half-moon slices 2 bananas, cut into 1/2-inch slices and tossed with 1/2 cup orange juice 6 mint sprigs for garnish 1. Combine yogurt, ginger, honey, and lime juice. Set aside. 2. Drain bananas and put into a bowl with pineapple, papaya, and kiwifruit. Mix well, but do not bruise. 3. Fill 6 wine goblets with equal amounts of the fruit mixture, about 1 cup each. Top with a few tablespoons of the dressing and a mint sprig. Turkey Waldorf with Fennel This is a great dish for the day after big holidays such as Thanksgiving, Christmas, or Easter. Makes 4 to 6 servings 2 cups cooked turkey (smoked or roasted), cubed 2 cups crisp apples such as Fuji, Stayman, or Granny Smith, cored (but not peeled) and cut into 1/2-inch dice 1 cup coarsely chopped fennel 1/4 cup dried cranberries or dried cherries soaked 20 minutes in warm water and drained 1/4 cup minced scallions 1/3 cup low-fat mayonnaise 1/2 cup low-or nonfat sour cream 1 tablespoon grated ginger 1 teaspoon lemon or lime juice Kosher salt and freshly ground black pepper to taste 1. Combine turkey, apples, fennel, cranberries, and scallions in a mixing bowl. 2. In a small bowl, combine remaining ingredients. Pour dressing over turkey et al. Mix well and refrigerate a few hours before serving. Warm Bean and Potato Salad Beans and potatoes go well together, especially if you can get local varieties of both in early summer. Makes 6 servings 1 small sweet red onion 3/4 pounds small red potatoes (unpeeled), cut into 1/4-inch sliced 1 pound green beans, each about 4 to 5 inches long, trimmed 1/2 cup chopped red bell pepper 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 2 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper to taste 1. Halve the onion and cut it into very thin crescents. 2. Put it into a bowl of ice water for 20 minutes. Drain. 3. Put potatoes in the bottom of a steamer basket inside a large saucepan with 1/2 inch of water. 4. Cover pan and turn heat to medium high for 5 minutes. 5. Reduce heat to medium low, put beans on top of the potatoes. 6. Steam 15 minutes or until beans and potatoes are tender. 7. Combine bell pepper, basil, and parsley in a mixing bowl with drained onion. 8. Mix oil, vinegar, salt, and pepper in a cup. 9. When potatoes and beans are done, add them to the onion mixture and toss. 10. Pour oil mixture over and toss again. Let sit 10 minutes and toss again. Wild Rice Salad with Grapes This is a fine side dish for an alfresco lunch with barbecued chicken or leftover roasted chicken or turkey from the night before. Makes 6 servings 1 cup wild rice 1 tablespoon Dijon mustard Kosher salt 1 tablespoon honey 1 1/2 cups red and green seedless grapes 1/2 teaspoon cardamom 1 rib celery Freshly ground black pepper to taste 1 tablespoon fresh lemon juice 2 cups cooked white rice 1 tablespoon rice wine or cider vinegar 1/3 cup toasted sliced almonds 1 tablespoon walnut or almond oil 1. Put wild rice in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, 45 minutes or until just tender but still chewy. Drain any water and cool. 2. Meanwhile halve grapes, and cut celery into thin crescents. 3. In a small bowl combine lemon juice, vinegar, oil, mustard, honey, cardamom, and salt and pepper to taste. 4. Put wild and cooked white rice in a mixing bowl with celery, almonds, and grapes. Pour dressing over and mix well. |
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