Category Archives: salad

Smacked Cucumber Salad from Chinatown Kitchen: From Noodles to Nuoc Cham.

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10

  • 1 large cucumber, preferably organic (unwaxed)
  • 2 teaspoons salt
  • 2 1/2 tablespoons plain rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons palm sugar (jaggery) or packed light brown sugar (see headnote)
  • 2 teaspoons chili oil
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon light soy sauce (see headnote)

Lay the cucumber on a cutting board. Smack it lightly with a cleaver or a rolling pin, breaking it into chunks. Chop coarsely and transfer to a colander, sprinkling it with the salt. Let stand for 30 minutes, then rinse and pat dry with paper towels.

Combine the vinegar, garlic, palm or brown sugar, chili oil, toasted sesame oil and light soy sauce in a bowl. Add the cucumber to the mixture and let stand to soak up the flavors for 10 minutes before serving.   2 servings

 

 

 

Charred Tomato Vinaigrette from the bittenword.com

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6a00e55015ee52883301b7c7c0f901970b-650wi1/2 pound tomatoes, halved
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
1 tablespoon chopped parsley, cilantro or basil
Kosher salt
Pepper

Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly.

In a food processor, combine the grilled tomatoes with the vinegar, lemon juice and mustard and pulse to blend. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil. Transfer the vinaigrette to a medium bowl, stir in the parsley and season with salt and pepper.

Total Time: 20 minutes
Makes 1 1/4 cups

 

Celery and Parmesan Salad from real simple

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4 stcelery-parmesan-salad_300alks celery, thinly sliced, plus 1/4 cup celery leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon rice wine vinegar
 kosher salt and freshly ground black pepper
1 ounce Parmesan, shaved

Toss the celery, celery leave, olive oil, vinegar, salt and pepper in a medium bowl. Gently toss in the Parmesan. Serve cold or at room temperature.

 

Green Beans, Roasted Pepper and Potato Salad

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  • 8 ounces new potatoes of any color, or small fingerling potatoes
  • 1/2 cup apple cider vinegar
  • 1/4 cup kosher salt, plus more as needed
  • 2 cups green beans, filet beans, wax beans or a mix
  • 1 anchovy fillet
  • Finely grated zest and juice of 1 lemon
  • Finely grated zest and juice of 1 orange
  • 1 small shallot, minced
  • 1/4 cup parsley leaves, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 roasted red or yellow bell peppers, seeded, reserving any juice from roasting (see NOTE)

Place the potatoes in a medium saucepan; cover with cold water by 2 inches. Add the vinegar and salt; bring to a boil over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then transfer them to a colander to drain.

Meanwhile, fill a mixing bowl with ice cubes and water. Bring a separate pot of water to a boil over medium-high heat. Add a pinch of salt, then the green beans. Cook/blanch for a minute or two, just until the beans become bright green. Drain and immediately transfer to the ice-water bath to cool. Drain and pat dry.

Place the anchovy in a small bowl and mash it with the back of a fork. Add the citrus juices and zest, shallot, chopped parsley and oil; whisk to form an emulsified dressing.

Cut the still-warm potatoes into quarters and place in a serving bowl. Add the dressing and toss to coat.

Cut the roasted peppers into thin strips, about the same size as the green beans. Toss the green beans and peppers together, including any juice from the roasted peppers, then add to the potato mixture and toss to combine. Taste, and add salt as needed.

Serve at room temperature.  Serves 6

NOTE: Roast bell peppers whole on an aluminum-foil-lined baking sheet at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, discard the skin and seeds.

Adapted from “Root to Leaf,” by Steven Satterfield

Smoked Corn and Black Bean Salad

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  • 3 or 4 eaFD-smokesignalsJuly150181435429156rs smoked corn 
  • 1/3 cup diced sweet onion
  • 1/2 cup seeded, diced green bell pepper
  • 1/2 cup seeded, diced red bell pepper
  • 1 teaspoon minced, seeded and stemmed serrano pepper
  • 1/2 teaspoon minced garlic
  • 16 ounces cooked or canned, no-salt-added black beans (if using canned, drain, rinse and dry on paper towels)
  • 2 tablespoons coarsely chopped cilantro leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt, or more as needed
  • 3 or 4 grindings of black pepper, or more as needed

Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs or reserve for making broth (see related recipe). Add the onion, bell and serrano peppers, garlic, black beans, cilantro, oil, lime juice, salt and pepper (to taste); toss gently to incorporate.

Cover and refrigerate for at least 1 hour (and up to 5 days). Taste, and adjust the seasoning as needed; serve chilled or at room temperature.

 

Roz’s Caprese Salad with Grape Tomatoes, Mozzarella & Basil

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  • 4 – 5 cups grape or cherry tomatoes, sliced in halves
  • 1 lb fresh imported Italian mozzarella, cut into ¼ – ½” cubes
  • ¼ cup extra virgin, first preseed Italian olive oil
  • 1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)
  • 10 – 15 large fresh basil leaves (to taste)
  • Italian sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh Italian bread
  1. Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
  2. Tear the basil into large pieces and toss into the salad.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve immediately (can be refrigerated to serve a little bit later too).
  5. Serve with fresh, crusty Italian bread

 

Spinach and Berries Salad with Dill, Phyllis Keating

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spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

Compressed Watermelon Salad from the washington post

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  • One 16-ounce block peeled,seedless watermelon
  • Kosher saltwmelon
  • 4 cups torn frisee
  • 1 cup cubed whole-milk mozzarella
  • 2 tablespoons raw, shredded coconut
  • FOR THE DRESSING
  • 1/4 cup plain rice wine vinegar
  • 1 tablespoon sugar
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons olive oil

For the watermelon and salad: Cut the watermelon into 2-inch squares that are 1/3-inch thick. Sprinkle them lightly with salt on one side. Lay the squares on flat surfaces that can fit inside the zip-top bags. Seal, pressing out as much air as possible. Place something on top of the bags that will provide gentle, even pressure, such as a plate with a few 15-ounce cans or a few bags of frozen peas on top. Freeze for 2 hours.

When the watermelon is ready, it will look flatter and have a denser texture. Transfer to a serving bowl; add the frisee and toss gently.

For the dressing: Whisk together the vinegar, sugar, lemon zest and juice, and oil in a liquid measuring cup to form an emulsified dressing.

Pour half of the dressing over the watermelon and frisee; toss gently to coat. Scatter the mozzarella cubes and coconut on top.

Serve right away; pass the remaining dressing at the table.

Spinach, Apple and Pecan Salad from the bigoven.com

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3 tablespoons olive oil
1 1/2 tbsp cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 golden delicious apple; halved, cored,
1/4 c. thinly sliced red onion; cut in thin strips
3/4 lb spinach; washed, stems removed, leaves torn
1/2 cup toasted pecans

  1. In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
  2. Add apple and onion.
  3. Toss until apples and onions are covered with dressing.
  4. Place spinach on top, then pecans.
  5. Just before serving, toss.
  6. might add some blue cheese

4 servings

Soba Salad With Seaweed, Cucumbers, and Asparagus from serious eats

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  • 1 pound asparagus, 20150605-seaweed-pasta-salad-daniel-gritzer-13-thumb-625xauto-423921woody ends trimmed
  • 1/2 ounce dried wakame seaweed (see note above)
  • 300 grams (about 10 1/2 ounces) dried soba noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup fresh juice from 2 lemons
  • 2 tablespoons canola, vegetable, or grapeseed oil
  • 1 (1 1/2-inch) knob fresh peeled ginger, grated
  • 1 large English cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons
  • 2 tablespoons toasted sesame seeds, plus more for garnish
  • 2 scallions, white and light green parts thinly sliced on the bias
  • Kosher salt

  1. Place wakame in a medium bowl and cover with plenty of warm water. Let stand until softened and rehydrated (about 10 minutes), then transfer to a fine mesh strainer to drain. In a large pot of salted boiling water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer to an ice-water bath to chill. Slice chilled asparagus into 1 1/2-inch lengths on a slight bias.

  2. In a new pot of salted boiling water, cook soba noodles until tender, according to package instructions. Drain in a colander and rinse with cold running water until chilled.

  3. In a small mixing bowl, stir together soy sauce, sesame oil, lemon juice, canola oil, and ginger. Drain wakame and squeeze out excess water with your hands.

  4. In a large bowl, combine soba noodles, asparagus, wakame, cucumber, sesame seeds, and scallions and toss well. Season with salt and serve, sprinkling more sesame seeds on individual plates, if desired.