12 minute read
Super Salads
MEXICAN-STYLE STEAK SALAD (RECIPE PAGE 22)
Fresh and flavorful whole-meal salads bring cool, colorful goodness to the table
BY ROBIN ASBELL
When summer brings us sunny days and fresh produce, it’s prime salad season.
To take advantage, super-size the salad you usually serve on the side of an entree to act as a base for an entire meal. You can pile your favorite protein on top, then add cooked and raw veggies for great texture and color (and they’ll taste even better with a snappy drizzle of vinaigrette). Interesting toppings also sprinkle on flavor and complete a meal salad that is sure to be a hit on hot days.
PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
Mexican-Style Steak Salad
MAKES 4 SERVINGS
Sure, taco salads are fun. But for an elevated version, try a seared, marinated steak on your salad. A classic Mexican carne asada-style steak marinade does double duty as the dressing for the salad. To cut through the meatiness, fresh lime and jalapeño will refresh your taste buds with each bite. For a meatless version, try it with marinated tofu.
1 pound steak or extra-firm tofu
For the Marinade/Dressing ¼ cup fresh lime juice 1 tablespoon fresh lime zest 2 cloves garlic, pressed 1 large jalapeño, seeded and chopped ½ teaspoon ground cumin ½ teaspoon salt ¼ cup cilantro leaves ½ cup avocado or canola oil
For the Salad 4 or 5 ounces (1 bag if prepackaged) mixed greens 1 (15-ounce) can black beans, drained and rinsed 2 large tomatoes, cut in wedges 1 large avocado, sliced in the shell and scooped 2 ounces Monterey Jack cheese, shredded 2 cups tortilla chips, coarsely crushed cilantro, for garnish
1. Place the steak in a large bowl or baking pan. In a blender, combine the lime juice and zest, garlic, jalapeño, cumin, salt and cilantro and blend, then pour the oil through the hole in the blender lid with the machine running. Blend until smooth. 2. Pour 1/4 cup of the mixture over the steak and turn to coat. Marinate for at least 1 hour in the refrigerator. (If using tofu, press and pat dry the tofu, cut in ½-inch cubes, then heat a large sauté pan over high heat. Drizzle in 1 tablespoon oil, then add the tofu cubes. Use a thin metal spatula to turn the cubes as they brown. When the tofu is browned on all sides, add 1/4 cup of the dressing mixture and turn in the pan until coated and fragrant. Transfer tofu to a plate and let cool.) 3. Build the salad on a large platter or in a 9x15-inch baking dish or casserole. First spread the mixed greens, then sprinkle over the black beans, tomatoes, avocado and cheese. 4. For the steak, heat a cast iron or other heavy skillet over high heat. Drizzle with a little avocado or canola oil. Take the steak out of the marinade (discard the marinade) and sear the steak, cooking for about 2 minutes per side until medium-rare, depending on the thickness of the steak. Place the steak on a cutting board and let stand for 5 minutes before slicing thinly across the grain. 5. Drizzle the salad with the reserved dressing. Spread the steak slices across the salad, sprinkle with chips and serve.
MAKES 4 SERVINGS
The flavors of toasted sesame and honey bring together tender butter lettuce and creamy avocado with plenty of delectable shrimp. Sweet, juicy strawberries add brilliant color and a fruity taste to contrast with all the veggies.
1 pound large fresh shrimp, peeled and deveined 6 tablespoons canola oil, divided
For the Dressing 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons minced fresh ginger 2 tablespoons dark sesame oil
For the Salad ½ large head butter lettuce (4 cups) 4 ounces (1½ cups) snap peas, stems and strings removed ½ pound (2 cups) fresh strawberries, hulled and halved 1 large avocado, cubed (see Cook’s Note)
1. Peel and devein shrimp and pat dry with paper towels. Place a large sauté pan over medium-high heat, then when hot, drizzle in 1 tablespoon canola oil. Swirl it in the pan for a few seconds, then add the shrimp. Stir and turn the shrimp until they are pink and cooked through, about 5 minutes. Transfer to a plate and let cool completely. 2. For the dressing: In a medium bowl or cup, whisk the honey, soy sauce, ginger, sesame oil and remaining canola oil. Reserve. 3. In a large bowl or on a large platter, place the butter lettuce, snap peas, strawberries and avocado. Pile shrimp in the center. Drizzle with reserved dressing and serve. Cook’s Note: To cube avocado, slice in half and remove the pit, then use your paring knife to cut the flesh into cubes while still in the shell. Use a spoon to scoop out the cubes.
BUTTER LETTUCE, AVOCADO AND SHRIMP SALAD WITH HONEY-SOY DRESSING
CAULIFLOWER BROCCOLI SALAD WITH MANGO-CURRY DRESSING
MAKES 4 SERVINGS
The sweet and tart flesh of a ripe mango serves as a creamy base for a puréed dressing and a fruity salad topper. Broccoli and cauliflower are briefly steamed to make them a little softer, while still keeping some crunch. Feta and chickpeas provide protein as well as flavor and texture. Toasted pita bread acts as croutons to complete the meal.
For the Dressing 1 medium ripe mango, chopped and divided ¼ teaspoon curry powder ¼ cup orange juice 1 tablespoon lemon juice 1 tablespoon honey ½ teaspoon salt ¼ cup avocado or canola oil
For the Salad 2 cups cauliflower florets, about 1-inch across 2 cups broccoli florets, about 1-inch across 2 ounces mixed greens, about 2 cups 1 (15-ounce) can chickpeas, drained and rinsed 4 ounces feta cheese, rinsed, drained and crumbled ¼ cup slivered red onions ½ cup fresh mint leaves, slivered 2 large (about 9-inch) whole-wheat pita bread olive oil, for toasting pita ¼ cup toasted sunflower seeds (optional)
1. Peel the mango and slice the flesh away from the pit. Chop ½ cup worth of cubes for the dressing, then slice and reserve the remaining fruit for the top of the salad. 2. For the dressing: In a blender, place the ½ cup mango cubes, curry powder, orange juice, lemon juice, honey and salt. Cover, blending until smooth, scraping and repeating as necessary. Scrape down the sides of the blender, then, with the plug removed from the lid, drizzle in the oil with the machine running, to make a smooth dressing. Transfer to a cruet or jar and reserve. It will keep up to 2 days in the refrigerator. 3. Prepare a steamer, and when the water boils, place the cauliflower and broccoli over the boiling water, cover, and steam for 3 minutes. Drain and rinse with cold water, then spread on a clean towel to pat dry. 4. Build your salad on a large platter or in a 9x15-inch casserole pan. Spread the greens in the bottom, then sprinkle the cauliflower and broccoli over it. Sprinkle the chickpeas, then the feta and reserved mango, and finally top with red onions and mint. If desired, cover tightly for up to 1 day in the refrigerator. 5. Before serving, slice the pita breads into 8 thin wedges per round. Place a 12-inch sauté pan over medium-high heat and when hot, drizzle with olive oil. Place the pita bread wedges in the pan and use a spatula to lightly press them down as they toast. After 1 to 2 minutes, reduce the heat to medium, and keep toasting and turning the pieces until they are crisped on the outside, about 5 minutes. 6. Serve the salad drizzled with the mango dressing and topped with pita wedges. If desired, sprinkle with sunflower seeds.
Spiced Chicken and Couscous Salad
MAKES 4 SERVINGS | PHOTO PAGE 2
In a nod to the berbere spice of Ethiopian cuisine, the chicken in this recipe is tossed with some warming, colorful spices before cooking. It goes well on top of tender couscous, lightly dressed in vinaigrette. Hearty spinach leaves hold their own among all of the other veggies and the chicken adds spice for a satisfying meal salad.
1 tablespoon paprika ¼ teaspoon cayenne 1 teaspoon ground cumin ¼ teaspoon allspice ½ teaspoon ground coriander ½ teaspoon salt 1 pound chicken breast ¼ cup extra-virgin olive oil, divided 2 tablespoons white wine vinegar 2 cloves garlic, pressed ½ teaspoon salt 8 ounces green beans, stems removed ½ cup couscous ½ cup water 4 ounces baby spinach, washed and dried 2 large tomatoes, cut in wedges ½ cup sliced almonds, toasted
1. Heat the oven to 375°F. In a large bowl, mix the paprika, cayenne, cumin, allspice, coriander and salt. Slice the chicken across the grain in ¼-inch thick slices, then add to the bowl with the spices. 2. Drizzle 1 tablespoon of the olive oil on a sheet pan and spread the chicken over the oil. Bake for 15 minutes, just until the chicken is cooked through. Let cool on a rack. 3. In a medium bowl, whisk the remaining olive oil, wine vinegar, garlic and salt. Reserve. 4. In a steamer, bring water to a boil, then steam the green beans for 5 minutes. Rinse and cool. 5. In a small pot, bring ½ cup water to a boil, then stir in the couscous and remove from heat. Let stand, covered, for 5 minutes, then uncover, stir in 2 tablespoons of the dressing and fluff. 6. On a large platter or in a baking dish, spread the spinach, then top with couscous, green beans, tomatoes and chicken. Drizzle with dressing, sprinkle with almonds and serve.
PACK IT UP These big salads are perfect for packing. A 3-quart, 9x15-inch glass casserole dish with a lid is a great way to store and serve it. If you have an insulated carrier, you can repurpose it as a salad chiller. A 3-quart rectangular storage container works, too. Whether you are packing it for the park or just out to the deck, your salad will be crisp and easy to serve.
MAKES 4 SERVINGS
The chopped salad—with its delicious toppings arranged like rows or groupings in a garden—is a beautiful thing to see. In this version, one of the rows is made of farro, a variety of wheat that has gained great popularity in recent years for its nutty taste and chewy texture. (See page 17 for more on farro.) Colorful red cabbage and roasted red peppers pop alongside green avocado and cucumber, and smoky turkey provides protein in the meal. If you want to add some cheese, fresh mozzarella balls or cubed provolone would be delicious.
¼ cup pearled farro
For the Dressing 2 cloves garlic, crushed ¼ cup balsamic vinegar 2 tablespoons honey ½ teaspoon salt ½ teaspoon black pepper ½ cup extra-virgin olive oil
For the Salad 1 heart of romaine (4 cups chopped) 1 cup sliced red cabbage 1 cup chopped cucumber 4 ounces sliced smoked turkey 1 large avocado, cubed and scooped (see Cook’s Note page 22) 4 small roasted red peppers (jarred), drained and chopped ½ cup fresh basil, slivered
1. In a small pot, bring 2 cups water to a boil, then add the farro. Adjust heat to hold the pot at a simmer until the farro is tender, about 25 minutes. Drain in a wire mesh strainer. Transfer to a bowl. 2. For the dressing: In a medium bowl, whisk the garlic, balsamic vinegar, honey, salt and pepper. Whisk in the olive oil. Pour 1/4 cup of the mixture over the farro and toss to mix. Transfer the remaining dressing to a cruet or jar and reserve. 3. In a 3-quart 9x15-inch casserole dish or a large platter, spread the chopped romaine. You’ll be making six even rows of toppings across the width of the top, so imagine a line across the center and divide the space on each half into three 2- or 3-inch wide spaces. Place the rows of toppings so that the colors pop—place a row of avocado next to a row of red cabbage and cucumber next to bell peppers, with rows of farro and turkey in between. Alternately, arrange in groupings of ingredients. When all six rows or groupings are laid out, drizzle all with the reserved dressing, sprinkle with basil and serve. SALAD TOPPERS Add creative toppings to make salads more interesting. After you have made these big salads, improvise with your own combinations. Here are a few ideas:
Cheese: Crumbled goat cheese, feta or blue cheese are all great additions, as is just about any cheese you like. Crunch: Broken crackers, chips, pretzels, chow mein noodles or make your own garlic croutons (see below). Herbs: Shredded or torn fresh herb leaves like basil, parsley, dill, cilantro, mint, or even arugula can finish a salad with extra flavor and color.
Nuts and seeds: Toasted sliced almonds, walnuts, pecans, or sunflower seeds. Pickle: Fermented kraut or kimchee, chopped pickled cucumbers or other pickled vegetables add tang. Spice: A sprinkle of your favorite spice adds pizzazz; try a little chipotle powder on the steak salad or a pinch of paprika over the chopped salad. Veggies: Add crunch and nearly zero calories with thinly sliced radishes, shredded carrots or chopped celery.
MAKE YOUR OWN STOVETOP CROUTONS
A thrifty way to use stale bread is to make this easy stovetop method for a small batch of garlicky croutons—no oven needed.
1. Cut bread in ½-inch cubes to make 2 cups. In a cup, measure 1 teaspoon extra-virgin olive oil and use a garlic press to crush a small garlic clove into the oil. Stir and reserve. 2. In a large (12-inch) sauté pan, warm 1 tablespoon extra-virgin olive oil over medium-high heat for several seconds. Add the bread cubes and stir to coat with oil. After 1 minute, reduce heat to medium. Cook for 5 minutes, stirring frequently. The bread should be golden brown in spots and crisp on the edges. Reduce heat to medium-low, drizzle the garlic and olive oil mixture over the bread cubes and stir to mix. Sprinkle with ¼ teaspoon salt, stir and cook for about 2 to 3 minutes until crisp. Spread on a plate to cool.
MEXICAN-STYLE STEAK SALAD:
PER SERVING: CALORIES 530; FAT 41g (sat. 6g); CHOL 15mg; SODIUM 620mg; CARB 30g; FIBER 9g; SUGAR 3g; PROTEIN 12g
BUTTER LETTUCE, AVOCADO & SHRIMP W. HONEY-SOY:
PER SERVING: CALORIES 450; FAT 34 (sat. 5g); CHOL 145mg; SODIUM 650mg; CARB 19g; FIBER 4g; SUGAR 13g; PROTEIN 18g
CAULIFLOWER BROCCOLI SALAD W. MANGO-CURRY:
PER SERVING: CALORIES 450; FAT 22g (sat. 5g); CHOL 20mg; SODIUM 920mg; CARB 54g; FIBER 10g; SUGAR 18g; PROTEIN 15g
SPICED CHICKEN & COUSCOUS SALAD:
PER SERVING: CALORIES 520; FAT 31g (sat. 6g); CHOL 75mg; SODIUM 690mg; CARB 29g; FIBER 6g; SUGAR 4g; PROTEIN 32g
CHOPPED SALAD W. MARINATED FARRO & SMOKED TURKEY:
PER SERVING: CALORIES 440; FAT 33g (sat. 5g); CHOL 10mg; SODIUM 610mg; CARB 30g; FIBER 6g; SUGAR 13g; PROTEIN 9g
CHOPPED SALAD WITH MARINATED FARRO AND SMOKED TURKEY
