Tastes

SUMMER FRESH

Crisp, refreshing and good for you too, these salads are the perfect lunch or side dish.

SUMMER SQUASH AND CARROT SALAD WITH SHAVED RICOTTA SALATA AND ALMONDS

Yields 4-6 servings

INGREDIENTS:

n▢2 Tbs. capers in brine n▢3 Tbs. extra-virgin olive oil n▢1 shallot, minced n▢2 Tbs. freshly squeezed lemon juice n▢3 cloves garlic, minced n▢¼ tsp. red pepper flakes n▢kosher salt and freshly ground black pepper, to taste n▢2 medium yellow squash n▢2 medium zucchini n▢2 large carrots n▢¼ cup fresh basil leaves n▢½ cup roasted salted almonds, roughly chopped n▢½ cup shaved strips of ricotta salata n▢2 lemon wedges, optional

DIRECTIONS:

Drain the capers over a bowl, reserving 2 teaspoons of the brine. Roughly chop the drained capers. In a small bowl, whisk together the oil, shallot, capers and reserved brine, lemon juice, garlic and red pepper flakes. Season with salt and pepper to taste. Set the dressing aside.

Slice the yellow squash, zucchini and carrots lengthwise into ¼-inch-thick batons. Toss the vegetables with the dressing. Arrange the dressed vegetables in a serving bowl or on a platter. Scatter the basil leaves, almonds and ricotta salata on top. Garnish with lemon wedges, if desired, and serve immediately.

This recipe contains three tablespoons of olive oil. Consuming just one tablespoon of olive oil each day (as opposed to vegetable oil) lowers your risk of cardiovascular disease by 15 percent and the risk of coronary heart disease by 21 percent.”

—Laurie Rittgers, registered nurse, owner, Keeping it Healthy, Fair Lawn

WATERMELON AND FARRO SALAD

Yields 4 servings

INGREDIENTS:

n▢1 cup pearled farro n 1¼ tsp. kosher salt n▢2 cups seedless watermelon, cubed n▢2 cups halved yellow cherry tomatoes n▢¼ cup fresh mint, chopped n▢½ cup fresh basil, chopped n▢2 Tbs. extra-virgin olive oil n▢1 Tbs. sherry vinegar n▢2 Tbs. shallot, finely chopped n▢1 Tbs. lemon juice, freshly squeezed n▢½ tsp. black pepper, freshly ground n ¹⁄³ cup crumbled feta cheese n▢fresh mint sprigs, for garnish

DIRECTIONS:

Preheat the oven to 375°F. Spread the farro on a rimmed baking sheet in a single layer and bake until lightly toasted and fragrant, about 10 minutes. Combine 2 cups water, the farro and ¼ teaspoon of the salt in a medium saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.

Drain the farro in a fine-mesh sieve to remove any remaining water. Set aside and cool to room temperature. In a salad bowl, combine the watermelon, tomatoes, mint and basil. Add the farro and toss.

In a small bowl, whisk the oil, vinegar, shallot, lemon juice, remaining 1 teaspoon salt and pepper. Pour the vinaigrette over the salad and toss to combine. Top with feta and fresh mint and serve.

This summer salad can be made even more nutritious with some simple addins, like nuts or leafy greens. Toss chopped walnuts on top for a good source of omega-3 fats, and add baby spinach to provide fiber and vitamins A and K.”

—Marissa Paladino, registered dietitian nutritionist, Select Specialty Hospital, Rochelle Park

WARM ARUGULA, CHORIZO, CHICKPEA AND CHEVRE SALAD

Yields 4 servings

INGREDIENTS:

n▢1 Tbs. extra-virgin olive oil n▢1 lb. cured chorizo, cut into ½-inch rounds n▢1 small red onion, cut into thin half-moons n▢½ cup oil-packed sundried tomatoes, roughly chopped n▢1 15.5-oz. can chickpeas, drained and rinsed n▢½ tsp. smoked paprika n▢1 pinch ground cayenne pepper n▢2 Tbs. fresh thyme leaves, chopped n▢1 Tbs. dry sherry n▢kosher salt, to taste n▢freshly ground black pepper, to taste n▢4 cups arugula, or a mixed herb salad n▢¼ cup crumbled goat cheese n▢½ cup Marcona almonds, roughly chopped

DIRECTIONS:

Line a plate with paper towels. Warm the oil in a large skillet over medium heat. Add the chorizo and fry until crisp, about 2 minutes per side. Using a slotted spoon, transfer the chorizo to the paper towel–lined plate to drain. To the same pan add the onion, sundried tomatoes and chickpeas. Cook, stirring occasionally, until the onions are soft and the chickpeas are crisp, 3 to 5 minutes.

Add the paprika, cayenne pepper and thyme. Stir in the sherry and return the chorizo to the pan. Heat until warmed through, about 2 minutes. Season to taste with salt and pepper.

Arrange the arugula on a large serving platter. Spoon the chorizo mixture over the arugula and toss. Top the salad with the goat cheese and almonds. Serve warm.

All photos and recipes are reprinted with permission from The Art of Pantry Cooking by Ronda Carman. Photos by Matthew Mead. Rizzoli 2022.

One tweak can easily make this salad vegetarian-friendly. Swap out the chorizo for 1 pound of firm tofu, drained, then crumble right into the pan and season well with spices. It’s also an easy way to cut down the fat and sodium content of the dish by at least 50 percent.”

—Marissa Paladino, registered dietitian nutritionist, Select Specialty Hospital, Rochelle Park