Category Archives: salad

Fresh Corn Salsa With Tomato — Cook’s Illustrated

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3 ears corn — kernels cut from cobs (2 1/4 cups)
1/4 teaspoon baking soda
salt and pepper
2 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon honey
1 Tomato — cored and cut into 1/4 inch pieces
1 shallot — minced (substitue red onion 1/4c.)
1 jalapeno chile — stemmed, seeded and minced
1/4 cup cilantro — chopped

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/4 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeno and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Recipe Notes

This recipe gives you a really bright fresh uncooked corn flavor while the baking soda will softening the hulls of the kernels.

 

Green Bean and Potato Salad

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1 1/2 pounds potatoes red or russet
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
2. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Cucumber, Red Onion, and Dill Salad

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  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
  • 1/2 red onion, thinly sliced
  • 2 tablespoons chopped fresh dill
  • In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Thai Peanut Salad Dressing — Tina

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1/4 – 1/2 C peanut butter

1 lime, juiced and zested

2 1/2 t sesame oil

1.5  tsp fish sauce

1 T seasoned rice wine vinegar

2 T soy sauce

3 T honey

2 cloves garlic, roughly chopped

1 T minced ginger

1/2 C roughly chopped cilantro

1/4 C vegetable oil

1/4 t kosher salt

2-3 t chili oil – I substituted 1 tsp sirracha

I used the following: Grated carrots, chopped red onion, red pepper julienned

Once the dressing is made, the salad is open to whatever you want to throw into it. I had a partial bag of grated carrots, partial bag of shredded cabbage (the type you use for cole slaws), a red and a yellow pepper that I cut julienne, and some radishes, ditto, plus the rest of the cilantro, chopped fine.

Cooked up a pound of linguini noodles, cooled them down.  And tossed everything with liberal amounts of the dressing.

 

Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta – 4 servings

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3 ounces baby arugula (about 2- 3 cups) OR lettuce

5 ounces feta cheese, crumbled

3 tablespoons olive oil

Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)

Kosher salt and freshly ground black pepper

15 1/2 ounces (about 2 cups) canned no-salt-added chickpeas, rinsed and drained well

3 jarred piquillo peppers, drained, then cut into 1/2-inch dice (may substitute 1 jarred roasted red pepper, drained, then cut into 1/2-inch dice; 3/4 cup)

1 teaspoon ground cumin

1/4 teaspoon smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)

2 teaspoons chopped fresh thyme (from about 6 sprigs)

2-4 pita breads

Toss the arugula/lettuce with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Let sit for 5 minutes.

Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture.

Serve as stuffed pita sandwich or salad.

To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you’re hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture.  Serve immediately.

To serve salad, arrange lettuce feta salad on plate and put salad over.  Serve toasted pita halves with salad.

Washington Post recipe.

Salmon, asparagus and pasta salad

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½ lb un-cooked salmon fillet, I used leftover cooked salmon

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons olive oil

8 ounces (2 1/2 cups) shell or other short pasta

6 ounces asparagus cut into 2-inch lengths

1/4 cup olive oil

2 tablespoons white wine vinegar

¼ tsp salt

¼ tsp pepper

1 garlic clove, minced

1 teaspoon Dijon mustard

2 scallions thinly sliced

1/4 cup chopped fresh Italian parsley

1 tablespoons capers, drained


Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.


Cook pasta according to package directions, adding asparagus during last 5 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Green and White Bean Salad with Tuna from Everyday Food

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3/4 lb green beans, trimmed and cut into 1-inch pieces
3 Tbsp white wine vinegar or rice wine vinegar
2 Tbsp olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/4 small red onion, thinly sliced
1 can (5 oz) solid white tuna, packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)
a few black and green olives sliced

1. In a medium pot of boiling salt water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop cooking, and pat dry.

2. In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannelini beans, onion, tuna, olives and pepperoncini and stir to combine. Serve immediately.

Israeli Salad

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3 medium or 6 small Israeli cucumbers, chopped small
3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons vinegar, any type you like
1/4 c. feta cheese
Salt and freshly ground black pepper

 

Combine all ingredients together in a large bowl and season with salt and pepper to taste.

Japanese Cucumber Salad

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2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers, salt and pepper, mix well.
Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
Sprinkle with sesame seeds and mix.
Let marinate for 20 minutes before serving.
Adjust seasonings before serving.

Black Bean and Couscous Salad

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1 cup uncooked couscous

1 1/4 cups veggie broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 tsp balsamic vinegar or to taste

 

1/2 heaping tsp ground cumin

good pinch of red pepper flakes

2-3 green onions, chopped

1/4 c. red onion

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1/4 c. match stick carrots

1 (15 ounce) cans black beans, drained

1 garlic clove minced

salt and pepper to taste

2 diced tomatoes

Bring veggie broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add onions, garlic, red pepper, cilantro, carrots, tomatoes and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.