4 minute read
Salads
Cobb Salad
This is a go-to at many restaurants when I’m looking for something fat- and vegetable-rich. It’s equally delicious with either Bibb or romaine lettuce.
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Makes: 2 servings Prep time: 12 minutes Cook time: 8 minutes 1 hard-boiled egg, sliced 1 avocado, halved and sliced ½ cup sliced cherry tomatoes (optional) 1 cup cubed or shredded chicken breast 3 to 4 slices of cooked, chopped bacon ¼ cup crumbled blue cheese 2 tablespoons sliced green onions (optional) 1 head of lettuce, leaves separated olive oil, to taste lemon juice, to taste
1 . In a large bowl, toss together the egg, avocado, tomatoes, if using, chicken, bacon, blue cheese, and green onions, if using. Place on top of the lettuce. 2 . Drizzle with olive oil and lemon juice to taste, or use any salad dressing you like.
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Zesty Coleslaw
Makes: 6 servings Prep time: 10 minutes active, 25 minutes total 1 head green cabbage, thinly sliced zest of 3 limes juice of 6 limes 1 bunch cilantro, chopped 1 tablespoon sea salt, plus more as needed 2 tablespoons olive oil
1 . Place the cabbage in a large bowl. Add the sea salt and squeeze the cabbage pieces well, until they are no longer stiff, and set aside for 15 minutes. Then, drain the juice from the cut cabbage and discard. 2 . Add the lime zest, juice, and cilantro to the cabbage. Taste, add salt as needed, and place in the fridge. When ready to serve, add the olive oil and toss lightly.
Chicken Salad with Mayo
I like to use the leftover chicken breast from a roast chicken in this salad. If you prefer not to use buttermilk in this recipe, use ½ cup mayonnaise. This recipe has a strong mustard flavor, so you can use less if you’re not a big fan of mustard.
Makes: 8 servings Prep time: 10 minutes ¼ cup buttermilk (optional) ½ clove minced garlic ¼ cup Mayonnaise (page 117) 2 tablespoons Dijon mustard 1 tablespoon lemon juice 1 teaspoon lemon zest ½ teaspoon Tabasco sauce 4 cups shredded roasted chicken 1 celery rib, diced ¼ cup diced red onion ¼ cup roughly chopped flat-leaf parsley sea salt, to taste freshly ground black pepper, to taste
Mix the buttermilk, if using, garlic, mayonnaise, mustard, lemon zest, lemon juice, and Tabasco in a large bowl until well combined. Add the chicken and remaining ingredients to the mixture, mix again, and taste to adjust the seasoning.
Kale Salad with Roasted Pumpkin Seeds
Makes: 4 servings Prep time: 30 minutes Cook time: 10 minutes ½ cup pumpkin seeds ¼ to ⅓ cup extra-virgin olive oil, divided ¼ teaspoon ground cumin ¼ teaspoon cayenne pepper 1 bunch lacinato or curly kale, de-stemmed, sliced into ribbons zest of 1 lemon juice of 2 lemons ½ cup grated Parmesan cheese sea salt, to taste
1 . Preheat the oven to 200°F.
2 . Mix pumpkin seeds in a bowl with 1 tablespoon of olive oil and the cumin and cayenne. Roast the seeds on baking sheet for about 10 minutes, or until they are toasted, being careful not to let them burn. Alternatively, roast them in a pan on the stove over low to medium heat if you feel you have more control that way. 3 . In a large bowl, mix the kale with the lemon zest. Add the lemon juice, massaging the kale leaves to soften them. Mix in the remaining olive oil, and then the cheese. Finish with salt to taste, and top with toasted pumpkin seeds.
Tomato and Sardine Lettuce Wrap
Makes: 4 servings Prep time: 10 minutes active, 30 minutes total Cook time: 12-15 minutes 4 tablespoons olive oil, plus more to taste 4 cloves garlic, sliced 2 cups halved cherry tomatoes 1 teaspoon lemon zest 2 (4-ounce) cans sardines, packed in oil, drained flat-leaf parsley, chopped, to taste fresh sweet basil, chopped, to taste lemon juice, to taste 4 small romaine leaves, from near the heart sea salt, to taste freshly ground black pepper, to taste
1 . In a large skillet over medium heat, add olive oil and cook garlic, stirring often until garlic is soft, about 2 minutes. Add the tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8 to 10 minutes.
2 . Once the tomatoes are cooked, add lemon zest and chill in the fridge until cold, about 20 minutes. 3 . When the tomatoes are cold, mix them with the drained sardines, breaking up the fillets. Add chopped herbs, olive oil, and lemon juice to your preference. 4 . Separate the leaves from the romaine hearts and add the sardine and tomato mixture to each leaf. Serve like a taco.
Seaweed Salad
Eat this as a starter to any meal, or an accompaniment to an Asian dish.
Makes: 2 servings Prep time: 10 minutes 3 tablespoons rice vinegar 3 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon finely grated peeled fresh ginger ½ teaspoon minced garlic ½ cup wakame seaweed, soaked, drained, and cut into ½-inch-wide strips 2 scallions, thinly sliced 1 tablespoon toasted sesame seeds (optional)
Stir together the vinegar, soy sauce, sesame oil, ginger, and garlic in a medium bowl and let sit for 1 to 2 minutes. Combine the liquid with the seaweed and scallions. Sprinkle salad with sesame seeds.
