Delicious salad recipes for summer
Ah, the salad days of summer. Toss together one of these big, fat, fresh salads today — you won’t want anything else for supper at all.
Southwestern Salad With Shrimp
Recipe from Everyday Food magazine. (Copyright 2011, Martha Stewart Living Omnimedia Inc.) Serves 4.
1 tablespoon plus 3 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
Coarse salt and ground pepper
2 small heads red or green-leaf lettuce, torn
1 avocado, diced
1/2 English cucumber, diced
1 small red onion, thinly sliced
1/2-1 canned chipotle chile in adobo, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/2 cup chopped fresh cilantro
In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add shrimp, season with coarse salt and ground pepper. Cook until opaque throughout, 5 to 6 minutes.
In a large bowl, toss together lettuce, avocado, cucumber, red onion, chipotle chile in adobo sauce, lime juice and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro leaves.
Per serving: 357 cal; 23 g fat (3 g sat fat); 26 g protein; 13 g carb; 5 g fiber
Asian Chicken Slaw
From the Summer 2011 issue of Recipe.com magazine. Subscribe at recipe.com. Serves 4.
1 cup low-calorie sesame- ginger salad dressing
1 pound chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 can (14.5 ounces) Mandarin oranges
1 small head napa cabbage, sliced
1/2 pound sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 scallions, trimmed and chopped
1 bag (16 ounces) coleslaw mix
1/8 teaspoon salt
1/8 teaspoon black pepper
Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing. In large salad bowl, toss cabbage, sugar snap peas, basil, scallions, coleslaw mix, salt, pepper and chicken with dressing. Add Mandarin oranges and almonds; gently stir to distribute. Serve immediately.
Per serving: 364 calories, 10 g fat (1 g sat fat), 66 mg cholesterol, 849 mg salt, 34 g carbs, 7 g fiber, 33 g protein
Recipe adapted from “Vegetables From an Italian Garden,” (Phaidon). Serves 8 as a side, or 4 as a main dish.
About 8 cups mixed salad leaves, such as green lettuce, frisee, radicchio and chicory
1/2 cup olive oil
1 clove garlic, lightly crushed
1 pound porcini mushrooms, thinly sliced
1/4 cup pine nuts
2 tablespoons raspberry vinegar
7 ounces brie cheese, diced
Salt and pepper
Basil leaves, for garnish
Separate all the salad leaves, put them into a bowl, cover with plastic wrap and chill in the refrigerator for 2 hours.
Shortly before serving, take the salad leaves out of the refrigerator and transfer to a salad bowl. Heat half the oil in a frying pan with the garlic clove and cook until the garlic is lightly browned, then remove with a slotted spoon and discard. Add the mushrooms and cook over low heat, stirring occasionally, for 10-15 minutes. Stir in the pine nuts and cook for a further 5 minutes, then remove from the heat and tip the contents of the frying pan over the salad. Pour the remaining oil into the same frying pan, add the raspberry vinaigrette and season with salt and pepper. Heat quicly, taste and add a little more raspberry vinegar if necessary, then drizzle over the salad. Sprinkle with the diced cheese, garnish with basil leaves and serve immediately.
Grilled Tuna Salade Niçoise
From the July 2003 edition of Gourmet magazine. (See epicurious .com for more Gourmet recipes.) Serves 6.
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2teaspoon salt
Rounded 1/2teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
3/4 pound green beans (preferably haricots verts), trimmed
1 1/2 pound small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 pound (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 ounces)
3/4 pound Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pint cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil
Make dressing: Whisk together vinegar, shallot, mustard, garlic paste and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
4 ounces whole-grain bread, torn into bite-sized pieces (about 2 1/2cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3cup)
2 cloves garlic, minced
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil
Preheat oven to 250 degrees. Spread bread pieces a baking sheet. Bake until lightly toasted, about 20 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper.
Place arugula, melon, basil and the bread in a large bowl. Add the prosciutto mixture and toss to combine. Let stand for about 20 minutes before serving so the bread can absorb some of the dressing.
Per serving (based on 6 servings): 130 calories, 8 g fat (1 g sat fat, 5 g mono), 4 mg cholesterol, 13 g carbohydrate, 3 g protein, 3 g fiber, 277 mg sodium, 150 mg potassium
1 small red cabbage, cored and finely shredded
1/2 cup red wine vinegar
4 tablespoons olive oil
9 ounces (about 1/2pound) pancetta or bacon, diced
6 slices soft white bread, crusts removed, cut into squares
3 1/2 ounces Roquefort cheese, diced
Green salad leaves, to serve
3/4 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
Put the cabbage into a heatproof bowl. Pour the vinegar into a small pan and bring to the boil. Pour over the cabbage. Heat one tablespoon of the oil in a skillet. Add the pancetta or bacon and cook over medium heat, stirring frequently for 8-10 minutes, until crisp.
Remove with a slotted spoon and set aside. Heat the remaining oil in the skillet. Add the bread squares, in batches if necessary, and cook over medium heat, stirring and turning occasionally, until golden and crisp. Remove and drain on paper towels.
To make the vinaigrette, whisk together the oil, vinegar and mustard in a bowl and season with salt and pepper. Drain the cabbage and put it on a serving dish. Drizzle with the vinaigrette, top with the pancetta or bacon and Roquefort, and surround with salad leaves.