Simple cold salad that shouts summer.
1 cup basmatic rice
and spread the cooked rice on a large tray or jelly roll pan to cool. That will take about 10 minutes.
While the rice cooks, combine the following in a 2-quart (or larger) bowl:
- grated zest of 2 small lemons
- 2 TBL lemon juice
- 3 TBL olive oil
- 3 TBL finely chopped fresh mint leaves
- 1/3 cup chopped finely scallion greens (save the solid parts of the stems for something else)
- 1/2 tsp salt
- 1/2 cup frozen edamame or peas
in a strainer and run under cold water until they are defrosted. Drain and add to dressing, along with the cooled rice. Mix everything well (with your hands if you don’t mind doing that) to break up the rice thoroughly. Taste and adjust seasonings to your preference.
You can serve this right away but I prefer to let it sit in the refrigerator for a bit before serving. It’s great made a day before serving.
This is simple but surprisingly tasty and refreshing. It looks especially good if you happen to find turnips with purple flesh.
Peel and grate 1 lb. of carrots and 1/2 lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together 1/4 cup sherry vinegar, 2 TBL olive oil, 1/4 tsp cumin, 2 small garlic cloves finely grated, 1/2 tsp dried red pepper, 1 tsp kosher salt, 1/2 tsp pepper. Pour the dressing over the vegetables, toss until the slaw is evenly coated, cover and chill 1 hour or up to 2 days.
This is based on a recipe from Matt Lee and Ted Lee.
Makes 6 servings
In a bowl cover
3 cups thinly sliced red onions
with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with
1/2 cup coarsely chopped fresh flat-leafed parsley leaves
2 tablespoons olive oil
peel of 1/8 preserved lemon, cut into julienne strips
1/3 cup preserved lemon juice or fresh lemon juice, to taste
1 large garlic clove, minced
1/4 teaspoon ground coriander
a pinch cayenne, or to taste
kosher salt to taste
Let stand, stirring occasionally, 15 minutes.
Adapted from The Best of Gourmet, 1995 Edition
This is an incredibly refreshing salad.
Makes 8 to 12 servings, depending on your guests
Mix all the ingredients together. If making ahead, chill up to six hours, but it is definitely better the fresher it is. We prefer to mix it all together just before our guests arrive.
Adapted from Sunset Recipe Annual, 1996 Edition
- 2 or 3 large (1–1/2 pounds) very fresh tomatoes (heirloom in a mix of colors is nice) into 3/4– to 1-inch chunks
- 2 or 3 Persian cucumbers, cut into similar-sized chunks
and place in a non-reactive colander. Place the colander over or in a large bowl and sprinkle with
Let stand 30 minutes. Meanwhile, cut
- 1 french bread (a “baton,” not a thick loaf)
into 3/4– or 1-inch cubes. With a baton, every piece will have some crust. Place the pieces in a single layer on a cookie sheet and bake in a 200ºF oven for 10 minutes. The pieces will be dry but not toasted.
Grate the peel from
and reserve the peel. Juice the lemon into a large salad bowl. When the 30 minutes have elapsed, add the tomato juice and the grated lemon peel to the lemon juice. Add
- 2 tsp oil from a jar of anchovies
- 1/4 tsp prepared (Dijon) mustard
- 1 clove garlic, very finely minced
- olive oil as needed (about 3/4 cup)
to make a smooth salad dressing. Season with salt and pepper as needed.
Reserve half the dressing and toss the bread cubes in the salad bowl. Wait 5-10 minutes. Add the tomato and cucumber pieces and
- 1/4 to 1/3 of a shallot, cut into very thin slices and broken into rings
- 20 to 30 flat (Italian) parsley leaves, coarsely chopped
Add most of the reserved dressing and toss. Serve immediately.
Turn on the vent over your range or your house will smell from vinegar!
In a very small saucepan, boil
- 1/2 cup wine vinegar
- 1/2 cup orange juice
on a high heat until the volume is reduced by half. Cool to room temperature and mix in
until thoroughly blended. Add
- 1 TBL pureed chipotle in adobo
- 1–1/2 tsp ground cumin
- 1–1/2 TBL lime juice
Use to make Tuna-Tomato Napoleons.
NOTE: You can buy a can of chipotle chiles in adobo. I put the entire contents of the can into the food processor and use the resulting puree any time I want a spicy and smokey flavor. Just freeze the extra and use it as needed, straight from the freezer.
Shred 1/4 to 1/3 head of cabbage. Dress with white wine vinegar and neutral-flavored oil, such as canola. Season with salt (1-2 tsp), pepper, celery seed or whole caraway seeds. Seasonings will vary according to your taste and the size of the cabbage.