Crunchy endive leaves are the perfect foil for smoky chorizo and sweet peppers. These Catalan flavors come from our good friend and teacher Carolina Català Fortuny. She makes this on her tapas course and serves it in a bowl with more whole endive leaves for scooping up the salad.
2x approx. 3 ounce cooking chorizo, sliced or crumbled
6 piquillo peppers from a jar, drained and cut into thin strips
2 garlic cloves, finely chopped
12 Kalamata style black olives, pitted and halved
1 tablespoon chopped flat leaf parsley
2 tablespoons dry sherry
3 white endives
1 table spoon sherry vinegar
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Cook the chorizo in a cold frying pan over medium heat until the fat has rendered and it starts browning slightly. Add the peppers, garlic, olives, and parsley and cook together for a few minutes. Add the dry sherry and cook until it has reduced, about 3 to 4 minutes.
Remove from the heat and set aside.
Remove 8 to 10 of the outer layers of the endives and set aside. Chop the rest of the endives into 1/2 inch strips, discarding the woody ends, and mix with the cooked chorizo and peppers.
Make the dressing by mixing the vinegar and oil together, season with salt and pepper to taste; remember the chorizo is quite salty.
To finish off the dish, arrange the whole endive leaves all around a serving platter and place the pepper, chorizo, and endive mixture in the center. Drizzle with the dressing and serve.
(* Recipe excepted with permission from Around the World in 120 Salads by Katie and Giancarlo Caldesi-Published by Kyle Books- May 2017, photography by Helen Cathcart)
One 10-ounce bag prewashed arugula 3 dried figs, finely chopped 2 tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese 1 to 2 tablespoons (or 1 ounce) chopped almonds
Fig-Balsamic Dressing (recipe follows) or another dressing of your choice
1. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.
Cook’s note: If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.
For the Fig-Balsamic Dressing:
¼ cup fig-infused balsamic vinegar or regular balsamic vinegar 1 teaspoon stoneground or Dijon mustard 2 dried figs, minced ¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1. In a food processor or blender, combine the balsamic vinegar, mustard, figs, and 1/4 cup water. Blend for about 30 seconds or until the ingredients are well incorporated.
2. With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season to taste with salt and pepper.
3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks. Cook’s note: If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.
(* Recipe reproduced with permission from The Greek Diet by Maria Loi with Sarah Tolland -published by William Morrow, October 2014)
With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.'
Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health also offers seasonal menus including salad buffet below.
Summer’s Bounty, A SALAD BUFFET FOR A HOT DAY
Menu by P. K. Newby
From colorful squashes and lettuces to luscious berries and stone fruit, I can make almost my entire supper from local produce during the height of summer. Below is selection of favorites I might serve as part of an evening buffet on a balmy day. (Can you tell I eat a lot of salad?)
CUCUMBER BASIL SPARKLER APERITIF
Mix pureed cucumbers. Keep the skin for fiber and color-with fresh lime juice, basil simple syrup, and sparkling water for a flavorful, pretty drink. For an alcoholic version, substitute gin.
WARM SCALLOP SALAD WITH GRILLED PEACHES AND BABY CHARD STARTER
Grilled peaches are sublime in summer (and make a terrific dessert). Plate with seared sea scallops and baby chard and dress with a peach vinaigrette for a salad that is as lovely as it is nutritious.
CORN SALAD WITH SUN GOLD CHERRY TOMATOES
CORN SALAD Top thinly sliced squash with a mixture of sun gold cherry tomatoes, corn, white onion, and parsley dressed with olive oil, white balsamic vinegar, and garlic. Summer on a plate, made even more divine with a scattering of chèvre.
HERBED QUINOA SALAD WITH BLUEBERRIES AND PIGNOLIS
GRAIN SALAD Toss a selection of lettuces and herbs together with quinoa, blueberries, and toasted pine nuts for a dinner salad that won't leave you wanting. Dress with a lemon-herb vinaigrette, or keep it simple with oil and vinegar .
POACHED RHUBARB AND BLACKBERRIES WITH MASCARPONE
DESSERT I put these together when I found both at the market one spring day. Poached in port, orange peel, and spices and topped with a dollop of mascarpone, this is a wonderful dessert that can be served at room temperature.
(* Menu created by P. K. Newby from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)
Three parts oil to one part vinegar. Remember that and you’re on your way to becoming a master vinaigrette maker.
Oh, and don’t forget that oil and vinegar will separate, so make sure you shake or stir your kombucha vinaigrette before serving. Once again, you’ll want to use your well-fermented kombucha batch for this easy recipe. And feel free to enhance your vinaigrette with ingredients such as minced onion, garlic, herbs, salt, pepper, lemon, or honey for a dash of sweetness.
Makes 1 cup
1/4 cup Kombucha Vinegar (page 96) 3/4 cup extra-virgin olive oil 1 teaspoon ground mustard seeds Coarse ground sea salt Freshly ground black Pepper
Combine the kombucha vinegar with the olive oil, mustard, salt, and pepper to taste. Whisk together until combined. Pour over a salad or refrigerate in a sealed container for up to 1 week.
If your unfinished home-brewed kombucha slips away from you and is well on its way to becoming vinegar, don’t throw it out. Why not just let it become vinegar? Because kombucha is such a robust, aggressive culture and antioxidant, it can transition rather quickly to vinegar if the fermentation process is not stopped at the right time. So, don’t fight it. There are lots of recipes in which you can use your own homemade vinegar in place of other cooking vinegars. Since the SCOBY from your batch of vinegar could imbue a harsh taste in any subsequent batch of kombucha, I recommend either discarding it or designating it as a “vinegar SCOBY” if you want to keep brewing vinegar.
Makes 1 scant gallon
14 cups purified water 16 to 20 tea bags; or 8 tablespoons (35 grams) loose-leaf black tea or green tea, 6 tablespoons (35 grams) balled oolong tea, or 10 tablespoons (35 grams) loose open-leaf oolong tea 1 cup evaporated cane sugar 2 cups starter tea (see page 10) 1 SCOBY (see page 7)
Heat 6 cups of the water in a stainless steel saucepan to 212°F, then remove from the heat. Add the tea, stir well, and cover. Steep for 4 minutes, stirring once at 2 minutes.
Remove the tea bags or pour the tea through a colander or fine-mesh strainer into a second pot.
Compost the tea. Add the sugar and stir until dissolved. Then add the remaining 8 cups of water to cool the tea to about room temperature (72°F or cooler). Add the starter tea and stir.
Pour into a 1-gallon jar. With rinsed hands, carefully lay your SCOBY on the surface of the tea.
Cover the opening of the jar with a clean cotton cloth and hold it in place with a rubber band.
Place your jar in a warm spot (72°F to 78°F) out of direct sunlight and leave your kombucha undisturbed to ferment.
A kombucha’s vinegary nature is subject to taste. If you allow the fermentation to continue for 18 to 21 days (tasting it along the way with a straw), you should expect to make a basic vinegar. Age it for more than 3 to 5 weeks,and you will have a uniquely flavored product comparable to store-bought vinegar.
When the kombucha vinegar suits your taste, remove the SCOBY. Pour the liquid into a bottle and store in the refrigerator to cease the fermentation process.
(Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Cover photography (c) 2014 by Katie Newburn All other photography (c) 2014 by Leo Gong)
Polish- Japanese fusion powers this third and last recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) byTerry Hope Romero...
Polish Summer Soba Salad
TIME: 45 MINUTES
Chilled soba noodles, a Japanese staple in many warm-weather dishes, are traditionally made with buckwheat flour. While enjoying a cold sesame soba noodle salad on a steamy summer day, it hit me that buckwheat is also a staple in Eastern European cuisine. So here it is, a salad that infuses these earthy noodles with the rustic flavors found in Polish warm-weather salads: beets, cucumbers, and the requisite heap of fresh dill. White beans add a touch of richness and protein too.
1⁄2 pound uncooked beets, peeled and diced 1 tablespoon plus 1 teaspoon olive oil, divided 1⁄4 teaspoon celery seeds Pinch of salt and a few twists of freshly ground black pepper 6 ounces soba noodles 2 scallions, green part only, thinly sliced 1 English cucumber, peeled and sliced into thin half-moons 1 cup cooked white beans 3 tablespoons chopped roasted walnuts
DILL DRESSING 1⁄2 cup finely chopped fresh dill 3 tablespoons rice vinegar 4 teaspoons olive oil 1 tablespoon organic granulated sugar 1⁄2 teaspoon freshly ground black pepper 1⁄2 teaspoon salt
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced beets on the parchment paper, drizzle with 1 tablespoon of oil, celery seeds, salt, and pepper and toss. Roast for 20 minutes, or until tender and easily pierced with a fork.
2. Prepare the soba noodles according to package directions, but slightly undercook them to al dente. Drain, rinse with plenty of cold water, and transfer to a mixing bowl.
3. In another mixing bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a glass measuring cup or bowl, pour half over the bean and vegetable mixture, and toss. Add the remaining dressing to the soba noodles and toss.
4. Divide the soba noodles among serving bowls and twirl into a mound in the center of each bowl. Spoon the bean and vegetable mixture over the soba, garnish with roasted beets, and sprinkle with roasted walnuts.
Other recipes from 'Salad Samurai' I previously shared:
Flavors come together with this Summer salad from Canal House Cooks Every Day by Christopher Hirsheimer, and Melissa Hamilton (Andrews McMeel, October 2012)
Composed Summer Salad with Lemony AÏoli
This is the kind of salad that comes together very quickly when you have the vegetables done and ready to go (we often have them cooked and on hand, exactly for this purpose).
We keep a small tub of the aïoli in our fridge as well, but for an acceptable substitute, you could doctor store-bought mayonnaise with some finely minced garlic, lots of fresh lemon juice, and some salt and pepper.
For the lemony aïoli
2 large egg yolks 1 clove garlic, finely minced Salt Juice of 1 lemon ½ cup canola oil ½ cup good smooth “buttery” olive oil
For the salad
4–6 peeled roasted baby beets, quartered 8–10 ounces cooked string beans 4–8 small peeled boiled potatoes 4–6 hard-boiled eggs, halved Really good extra-virgin olive oil Plenty of finely chopped fresh parsley Salt and pepper
For the lemony aïoli, whisk together the egg yolks, garlic, a pinch of salt, and one-quarter of the lemon juice in a medium bowl. Combine both the oils in a measuring cup with a spout.
Whisking constantly, add the oil to the yolks, about 1 teaspoon at a time. The sauce will thicken and emulsify. After you’ve added about 1/4 cup of the oil, you can begin to slowly drizzle in the remaining oil as you continue to whisk, until you have a thick, glossy aïoli. Season with salt. Thin the aïoli with a little water and more lemon juice to taste. Transfer to a serving bowl. Cover and refrigerate until ready to use.
For the salad, arrange the beets, string beans, potatoes, and hard-boiled eggs on a nice big serving platter. Drizzle everything with some olive oil and sprinkle with the parsley. Season with salt and pepper. Garnish with some nasturtium blossoms, if you like. Serve with the aïoli.
(* Reproduced with permission from Canal House Cooks Every Day by Christopher Hirsheimer, and Melissa Hamilton, Andrews McMeel, October 2012)
Give your Kale a Coconut Massage and you will be surprised how good this recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) byTerry Hope Romero, will be.
Grilled Kale Salad with Spicy Lentils
TIME: 30 minutes, not including cooking the lentils
Grilled kale marinated with coconut milk pairs wonderfully with lentils: the kale grills in a flash, so it’s easy to fi re up a cast-iron grill pan on the stove for flavor that rivals grilling in the great outside. Enjoy this salad year-round, or in the early spring (or late fall) when lacinato (Tuscan) kale is at its sweetest after a touch of frost.
1 pound lacinato (Tuscan) kale 1 bunch (about 6) scallions, root ends trimmed 1 cup coconut milk (full fat or reduced fat) 2 tablespoons freshly squeezed lime juice Pinch of salt 1 tablespoon red wine vinegar 2 tablespoons Sriracha 1 ½ cups Lentils for Salads (page 49) or cooked canned lentils, drained and rinsed 1 red onion, diced 1 pint cherry or grape tomatoes, sliced in half 1⁄4 cup toasted, chopped almonds Lime wedges, for garnish
1. Trim away the tough bottom inch from each stem of kale and discard. Slice the stems into 3-inch-long sections. Transfer to a bowl and add the scallions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and scallions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.
2. Remove only the kale from the bowl and grill it for about 30 to 45 seconds, flipping once, until it is tender and perhaps slightly charred. Transfer to a dish. Grill the scallions for about 1 to 2 minutes, transfer to a cutting board, and slice into bite-size pieces when just cool enough to handle.
3. In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and almonds and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes, arrange the kale and scallions on top, and serve with lime wedges.
(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books)
After Conchas Borrachas, Drunken Scallops from Ceviche: Peruvian Kitchen (Ten Speed Press, May 27, 2014) by Martin Morales, here's a more sober recipe.
CEVICHE DE MANGO MANGO CEVICHE
It may sound like an unusual combination—mango, onion, and lime—but the flavors and textures in this ceviche really work. It is one of my favorite summersalads and is best made when mangoes are perfectly ripe.
1 large red onion, thinly sliced 2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice Juice of 4 limes 1/4 tsp salt 1 limo chile, seeded and finely chopped Leaves from 2 cilantro sprigs, finely chopped
Put the red onion in iced water for 10 minutes while you prepare the other ingredients.
Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour.
Add the chile, then drain the onion and add it along with the cilantro leaves.
Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.