YOU CAN WIN FRIENDS WITH SALAD

OPPOSITE & ABOVE Jillian’s former walk- in closet is now a nursery for baby Leo (pictured left) that glows with sunny yellow stripes. The jungle-themed room is like a toy zoo with its whimsical tiger head, oversized giraffe, stuffed panda and other toy animals and prints. Accessories like the faux sheepskin throw and crocheted rug make it cozy while the modern and interesting crib and pendant light add designer interest.

Heart-patterned WALLPAPER, CHANGE TABLE,

SIDE TABLE, ARMCHAIR, DRAPERY, RUG,

PENDANT LIGHT, TOSS CUSHION (on armchair), THROW (on armchair), Wayfair.ca; CRIB, Stokke; BOOKCASE, faux sheepskin THROW, IKEA; lion PRINT, Minted; giraffe PRINT, Gray Malin; TABLE LAMP, LAUNDRY BASKET, The Cross Decor & Design; “You Are My Sunshine” WALL HANGING, Annie Patchwork; stuffed GIRAFFE, Melissa & Doug; TIGER HEAD, Anthropologie.

YOU CAN WIN FRIENDS WITH salad A

It’s the time of year when we start to crave veggies just picked from the garden and greens so fresh they make the store-bought versions wither in comparison right before our eyes. In anticipation of just that joyful reunion of taste buds and flavour, we bring you Style at Home’s best salads – a greatest hits collection guaranteed to keep you coming back for more.

RECIPES CLAIRE STUBBS & IRENE FONG

PHOTOGRAPHY MAYA VISNYEI

½ loaf rosemary focaccia 2 tsp + 6 tbsp extra-virgin olive oil, divided 4 tsp white wine vinegar 1 tbsp Dijon mustard 1 tsp liquid honey ¼ tsp each: salt and freshly ground black pepper 6 heirloom tomatoes, cored and cut into wedges 5 cups lightly packed arugula ⅓ cup thinly sliced red onion

Brush the focaccia with 2 teaspoons of the olive oil. Place on a greased grill over medium-high heat and toast, turning occasionally, until the focaccia is crisp and golden, about 5 minutes. Allow to cool; cut into 1" cubes. (The croutons can be stored in an airtight container for up to 2 days.)

While the focaccia is grilling, whisk together the remaining olive oil, the vinegar, mustard, honey, salt and pepper in a large bowl. (The dressing can be refrigerated in an airtight container for up to 5 days.)

Toss together the dressing, croutons, tomatoes, arugula and red onion in a large salad bowl; serve.

Heirloom Tomato PANZANELLA

PREP & COOK TIME 1 HOUR I SERVES 4 TO 6

Caesar Dressing

¼ cup mayonnaise 2 tbsp extra-virgin olive oil 2 tbsp plain Greek yogurt 1 tbsp freshly squeezed lemon juice 1 tbsp Dijon mustard 3 anchovy fillets, mashed 2 cloves garlic, minced ½ tsp sea salt ½ tsp freshly ground black pepper

Croutons

½ loaf rosemary focaccia, cut into 2" x ½" pieces ¼ cup unsalted butter 2 cloves garlic, minced 2 tsp chopped fresh thyme ½ tsp sea salt ½ tsp freshly ground black pepper

Caesar Salad

4 slices prosciutto 6 cups baby kale ½ cup freshly grated Parmesan

BABY KALE CAESAR SALAD with focaccia croutons & crispy prosciutto

Preheat the oven to 375°F. To make the dressing, whisk together the mayonnaise, olive oil, yogurt, lemon juice, Dijon, anchovies, garlic, salt and pepper in a small bowl. Refrigerate until ready to serve.

To make the croutons, place the focaccia pieces in a large bowl. Melt the butter in a small skillet over medium heat. Add the garlic and thyme; sauté until fragrant but not browned, about 1 minute. Pour the butter mixture over the focaccia pieces and toss to coat evenly.

Spread the focaccia pieces on a baking sheet and sprinkle with the salt and pepper. Bake the croutons until golden, 12 to 15 minutes. Let cool on the baking sheet.

Meanwhile, cut the prosciutto slices in half horizontally. Lay out on a parchment paper-lined baking sheet and cook for 10 to 12 minutes, until crispy and brown.

Place the baby kale in a large bowl and drizzle with the dressing, tossing to coat. Place the salad on a large serving platter and top with the crispy prosciutto, a generous scattering of the toasted croutons and Parmesan; add a grinding of fresh black pepper and serve.

ISRAELI COUSCOUS & ARTICHOKE SALAD WITH ROASTED TOMATOES, TUNA & BASIL

PREP & COOK TIME 1 HOUR I SERVES 4 TO 6

Lemon Chive Dressing ¼ cup extra-virgin olive oil 2 tbsp freshly squeezed lemon juice 2 tbsp finely chopped shallots 2 tbsp finely chopped chives 2 tsp lemon zest 1 tsp Dijon mustard ½ tsp sea salt ½ tsp freshly ground black pepper

Salad 1 pint multicoloured cherry tomatoes 3 tbsp extra-virgin olive oil, divided 2 cloves garlic, minced 1½ cups uncooked Israeli couscous 1 5-oz jar chunk Italian tuna in olive oil 1 18-oz jar large butter beans, rinsed and drained 1 cup quartered marinated fire-roasted artichoke hearts ¼ cup chopped fresh basil 1 tbsp capers, rinsed 9 oz halloumi, cut into 6 pieces

Preheat the oven to 350°F. To make the dressing, whisk together the olive oil, lemon juice, shallots, chives, lemon zest, Dijon, salt and pepper in a bowl; set aside.

Cut the tomatoes in half and lay them, cut sides up, on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon of the olive oil and season lightly with salt and pepper. Roast for 35 to 40 minutes, until the tomatoes are a little wrinkly but still moist. Let cool slightly on the baking sheet.

Heat the remaining 2 tablespoons olive oil in a pot over medium heat; add the garlic and cook until just sizzling. Add the Israeli couscous and stir to coat in the garlic oil. Cook, stirring, for 3 or 4 minutes until lightly toasted; add 2 cups cold water. Bring the mixture to a boil, reduce the heat to low and simmer for 8 to 10 minutes, until the water is absorbed and the couscous is tender. Remove from the heat, stirring to fluff.

Pour the dressing over the couscous and stir to combine. Add the roasted tomatoes, tuna, butter beans, artichoke hearts, basil and capers. Stir gently to combine.

Heat a grill pan over medium heat. Grill the halloumi for 1 to 2 minutes per side, until golden. Serve the Israeli couscous salad warm, topped with the grilled halloumi.

ISRAELI COUSCOUS & ARTICHOKE SALAD with roasted tomatoes, tuna & basil

GRILLED POTATO SALAD WITH CURRIED YOGURT DRESSING

PREP & COOK TIME 1 HOUR I SERVES 4 TO 6

Curried Yogurt Dressing 2 tbsp Greek yogurt 2 tbsp mayonnaise 1 tbsp freshly squeezed lemon juice 1 tsp curry paste Grilled Potato Salad 2 lbs Yukon Gold potatoes 2 tbsp extra-virgin olive oil 2 tbsp freshly squeezed lemon juice 1 tsp sea salt 1 tsp turmeric ½ tsp freshly ground black pepper ½ tsp cumin ¼ cup chopped fresh cilantro 2 green onions, thinly sliced 1 tbsp Indian lime pickle or chopped capers 1 tsp black sesame seeds 2 tbsp fried onions

In a small bowl, whisk together the yogurt, mayonnaise, lemon juice and curry paste; refrigerate until ready to serve.

Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 18 to 20 minutes, or until just tender and easily pierced with a fork. Drain, let cool slightly and cut into ¼"-thick slices. Place the slices on a baking sheet. Mix together the olive oil, lemon juice, salt, turmeric, pepper and cumin; toss gently with the potatoes to coat evenly. Let the potatoes stand to absorb the marinade for at least 15 minutes.

Heat the barbecue to mediumhigh. Place the potato slices directly onto the grill and cook until golden and lightly charred, 3 to 4 minutes per side.

To serve, spread a little of the Curried Yogurt Dressing on a salad plate. Top with the warm grilled potato slices and sprinkle with the cilantro, green onions, lime pickle and black sesame seeds. Drizzle with the remaining dressing and top with the fried onions. Serve immediately.