salad

Grilled Corn Salad

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Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:

  • your child or grandchild wears braces
  • your parent or grandparent wears dentures
  • you hate the mess and fussiness of eating corn-on-the-cob
  • you've had your fill of corn-on-the-cob
  • you want a pretty dish to go with whatever else you're serving

Here's what to do: salad. Like this easy one:

Grilled Corn Salad

  • 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
  • 1 cup cut up grape or cherry tomatoes
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped chili pepper, optional
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • salt and freshly ground black pepper to taste

Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.

*You can also use raw corn kernels

Makes 4-6 servings

Arugula Salad with Grapes and Dates

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On the first day of summer, what could be more refreshing than a good salad?

This one is a good fit with grilled meat, chicken or fish but if you're doing a meatless meal add some crumbled blue, feta or goat cheese. Or hard cooked eggs. Or tofu.

Doesn't get much easier than this. 

I used La Tourangelle* avocado oil for this -- it is rich, with a fabulous mouth-feel and is a really delicious vegetable oil for salad. But olive oil would be fine too.

*I did not get paid for this or receive free product. I just love La Tourangelle products.

Arugula Salad with Grapes and Dates

  • 2 cups (packed) baby arugula
  • 2 cups (packed) shredded radicchio
  • 1 cup halved red grapes
  • 12 medjool dates, pitted and coarsely chopped
  • 1 avocado, peeled and coarsely chopped
  • 2 tablespoons avocado oil (or use olive oil)
  • 1-1/2 tablespoons balsamic vinegar

Place the arugula, radicchio, grapes, dates and avocado in a salad bowl and toss the ingredients to distribute them evenly. Pour the avocado oil over the salad and toss to coat them. Pour the balsamic vinegar over the salad and toss again. Let stand about 5 minutes before serving.

Makes 4-6 servings

 

White Asparagus with Tomato Vinaigrette

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Among the delicious foods I feasted on on our recent trip to Eastern Europe were these: white asparagus, which is in season NOW. In the U.S. too. 

I found these beautiful spears at Fairway and prepared them exactly as I had them for dinner one night in Vienna.

Yes, these were dinner.

Ok, ok, I had a few rolls with a lot of butter too.

And strudel with schlag for dessert.

If you've never tasted white asparagus, you are in for a treat. They are milder and sweeter than the green ones and take a few minutes longer to cook because they are usually thicker. But, if you can't find these, use regular green asparagus (adjust cooking time depending on thickness of the spears).

 

White Asparagus with Tomato Vinaigrette

  • 1 pound white asparagus
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 small tomato, chopped
  • 1 hard cooked egg yolk, sieved or mashed
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground black pepper to taste

Remove the fibrous bottoms of each asparagus spear. Poach the asparagus in lightly salted water for 8-10 minutes, depending on thickness, or until tender. Drain under cold water and set aside in a serving dish. Whisk the olive oil and wine vinegar together until well blended. Add the tomato and egg yolk, stir and pour over the asparagus. Toss to coat every spear. Sprinkle with parsley, salt and pepper. Let rest for at least 15 minutes before serving. 

Makes 4 servings

Roasted Chick Pea and Carrot Salad

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This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

ROASTED CHICK PEA AND CARROT SALAD

  • 2 cups cooked chick peas
  • 1 pound carrots, sliced 1/4-inch thick
  • 4 tablespoons olive oil
  • salt
  • 1/2 teaspoon ground cumin
  • 3-4 tablespoons lemon juice
  • freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Brussels Sprouts, Kumquat and Avocado Salad

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My daughter Gillian recently gave me a box of kumquats and I was really tempted to candy them, but candied kumquats are the kind of thing I can't stop eating once I taste the first one, so, no. Not now. Maybe when I lose a few pounds.

I looked around to see what else I had in my fridge and cupboards that I could use with the kumquats: a few Brussels Sprouts, a couple of avocados, some cheese, and came up with this salad (I made half with cheese, half without.) 

Perfect -- plus healthy and low-cal -- use for kumquats.

Perfect for Passover as a symbolic dish of "bitter herbs/greens."

I usually don't save salad overnight because it becomes soggy. But this was so good that I kept it and even with its discolored avocado chunks it made a most delicious lunch item.

Brussels Sprouts, Kumquat and Avocado Salad

  • 1 pound Brussels sprouts
  • 18 kumquats
  • 1/2 cup chopped red onion or 2 shallots, chopped
  • 1 medium avocado
  • 1/2 cup crumbled goat or feta cheese, optional
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1/8 teaspoon crushed red pepper, optional
  • 1/2 cup chopped pistachio nuts, optional

Shred the Brussels sprouts in a food processor and place in a bowl. Cut the kumquats in half, remove and seeds and chop the fruit coarsely. Add to the Brussels sprouts. Add the onion. Peel the avocado, cut it into bite size chunks and add to the salad. Add the cheese, if desired, and toss gently to distribute the ingredients evenly. Mix the olive oil, white wine vinegar and maple syrup and pour over the salad. Toss to coat all the ingredients. Add the crushed red pepper and nuts, if desired, toss. Let rest for 10-15 minutes before serving. 

Makes 4 servings

Lentils with Roasted Squash and Dried Cranberries

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It’s all turkey talk when it comes to Thanksgiving.

But really – it’s the side dishes that everyone stresses about, right?

What to serve with the turkey.

Back in the day my Mom served the same menu every year: candied sweet potatoes (fabulous but with more sugar than I can even imagine using now!); baked cranberries (spiked with brandy); a green vegetable of some sort; her famous “filling” made with barley-shaped pasta, mushrooms, onions and celery.

I like to mix it up every year, although I stick to tradition too. So we always have some sort of sweet potato dish (sometimes – yes --- with marshmallow, sometimes not); the same baked cranberries my Mom made; lots of vegetables; and stuffing (the kids got tired of Nana’s “filling”).

We also have a vegetarian entrée, usually mujadarah or koshary. And I must be aware of allergies, so, no nuts in the stuffing, plus I try to make an additional vegetarian stuffing.

This year I am serving this lentil side dish also. It’s sort of like a salad but also like a casserole. And it can be made ahead. It’s a beautiful dish, filled with colorful, seasonal ingredients. It’s vegetarian. It’s a side-dish. It’s nut-free.

 

Lentils with Roasted Squash, Spinach and Cranberries

  • 2 cups diced winter squash (such as butternut)
  • 1 large shallot, chopped
  • 3 tablespoons olive oil
  • 1 cup green French lentils
  • 3 cups water, lightly salted
  • 1/3 cup dried cranberries
  • 2 tablespoons chopped fresh parsley
  • 2-3 tablespoons orange juice
  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the squash and shallot on a parchment-lined baking sheet. Pour one tablespoon of the olive oil over the vegetables, toss and bake for about 20 minutes, tossing the vegetables occasionally. Remove the vegetables from the oven and set aside. While the vegetables are roasting, place the lentils and water in a large saucepan over medium heat. Bring the liquid to a boil, turn the heat to medium-low and cook uncovered for about 20 minutes or until the lentils are tender. Drain the lentils and place them in a bowl. Stir in the vegetables, cranberries and parsley. Pour in the remaining 2 tablespoons olive oil and toss the ingredients. Add orange juice, season to taste with salt and pepper and toss the ingredients. Add more orange juice if needed for moisture.

Makes 6 servings

Roasted Potato Salad

Although my Mom was a really good cook, there were a couple of recipes of hers that I absolutely didn't like. For example, her potato salad, made with cooked, cut up all-purpose Eastern potatoes mixed with onions and Miracle Whip.

And because I didn't like that potato salad or even that style of potato salad, I have spent years experimenting with different recipes.

A while ago I tried making potato salad using roasted potatoes and it opened up a whole new range of options. Roasting gives an entirely different texture and flavor to potatoes and, of course to any salad you create with them.

There's a wonderful recipe for Roasted Lemon-Rosemary Potato Salad in my book, The Modern Kosher Kitchen.

This one was a big hit recently at a buffet get-together at my house. A good choice for a Labor Day picnic.

Roasted Potato Salad

  • 2-1/2 pounds small red bliss or baby Yukon Gold potatoes
  • 5 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped red onion
  • 1/4 cup white wine
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 2-3 teaspoons chopped fresh herbs such as thyme, savory, rosemary, marjoram (or a mixture)

Preheat the oven to 450 degrees. Wash and dry the potatoes and cut them into bite size pieces. Place the potatoes on a baking tray. Pour 2 tablespoons of the olive oil over the potatoes and toss to coat them. Sprinkle with salt and pepper and roast the potatoes for about 25 minutes or until tender. Remove the tray from the oven and place the potatoes in a bowl. Add the red onion and pour in the white wine. Toss the ingredients and let cool slightly. Whisk the remaining olive oil, white wine vinegar and mustard and pour over the potatoes. Add the parsley and herbs, toss and let stand for at least 15 minutes before serving.

Makes 8 servings

Three Tomato Three Pepper Salad

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IMHO, three of the best things about summer are these:

1. fresh, local, tiny, sugary, fragrant strawberries

2. fresh, local, plump, fragrant peaches and nectarines

3. fresh, local (like my garden!), tender, fragrant tomatoes.

Yes, you can get strawberries, peaches and tomatoes all year, but they don't taste like strawberries, peaches and tomatoes.

So feast now, while the feast lasts. This fruit is perfect, as-is, without anything. Not one of them needs sugar or salt or dressing or whipped cream. On the other hand -- if you have a hankering for more, try these:

1. chocolate dipped strawberries

2. Roasted Nectarines with Oat Crumbles

3. This salad:

 

THREE TOMATO THREE PEPPER SALAD

  • 4 cups halved mixed cherry or grape tomatoes, or cut up regular tomatoes
  • 1/4 teaspoon Sichuan peppercorns
  • 1/2 teaspoon Aleppo pepper
  • 2 finely chopped scallions
  • 1 tablespoon chopped fresh mint
  • 2 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste

Cut up the tomatoes and place them in a bowl. Place the Sichuan peppercorns in an unoiled pan and cook over medium heat, shaking the pan often, for about 2 minutes, or until they are fragrant. Remove the pan from the heat and crush the peppercorns on a flat surface with a rolling pan or with the bottom of a glass or mug. Sprinkle the crushed Sichuan peppercorns over the tomatoes. Add the Aleppo pepper, scallions, mint and garlic and toss the ingredients. Whisk together the olive oil, wine vinegar and mustard and pour over the tomatoes. Season to taste with salt and black pepper. Toss ingredients. Let rest for about 15 minutes before serving.

Makes 4-6 servings

 

Grilled Asparagus Salad

When the weather is hot and sticky I find myself yearning for fruits and vegetables, not meat. I want salads, cold rice or noodles. Easy food, easy to prepare, easy to digest.

I recently had some grilled asparagus left over and used them for salad the next day. This dish was the perfect accompaniment to a rice salad that had other leftover vegetables in it!

 

Grilled Asparagus Salad

  • 1 pound asparagus
  • 4 tablespoons olive oil
  • 4 cups mixed cut up salad greens
  • 1 cup halved grape tomatoes
  • 1/2 cup crumbled blue or feta cheese
  • 2-3 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • freshly ground black pepper to taste

Preheat an outdoor grill (or turn oven to 450 degrees). Trim the asparagus and place them in a shallow dish. Pour about 2 teaspoons of the olive oil over the asparagus and roll the spears to coat them evenly. Grill the spears, turning them once or twice, for 5-8 minutes, depending on thickness. Cut the spears into bite size pieces and place in a salad bowl. Add the salad greens, tomatoes and cheese and toss the ingredients. Mix the remaining olive oil, 2 tablespoons red wine vinegar and mustard and pour the dressing over the salad. Toss and taste. Add more vinegar to taste. Sprinkle with pepper and serve.

Makes 6-8 servings

Herbed Feta Cheese with Sundried Tomatoes and Olives

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A few weeks ago I took a quickie trip to Berlin with my daughter. We took a stroll through the Turkish outdoor market, where I saw someone selling a gorgeous hunk of feta cheese, scattered with sundried tomatoes and olives, seasoned with herbs and sprinkled with a drizzle of olive oil.

I noted the ingredients and took a photo. 

It looked so delicious that the moment I saw this cheese thing I knew I had to make it at home.

I did.

It is as good as I thought it would be. I served it to guests last weekend.

They raved.

Here's the recipe. 

Herbed Feta Cheese with Sundried Tomatoes and Olives

  • 1/2 pound feta cheese
  • 3 sundried tomatoes in oil
  • 8-10 imported black pitted olives
  • 2 teaspoons finely chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • Aleppo pepper
  • 1 tablespoon olive oil

Cut the feta cheese into thick slices and place on a serving dish. Chop the sundried tomatoes and scatter them over the cheese. Scatter the olives around the cheese and dish. Scatter the parsley over the ingredients and sprinkle with the oregano and some Aleppo pepper to taste. Drizzle the olive oil on top.

Makes 8-10 servings