Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

• 1 pound peeled jicama
• 1 rinsed cucumber (12 oz.)
• 1 pound peeled and cored fresh pineappple
• 1 lime
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika or ground ancho chile

1. Cut jicama, cucumber, and pineapple into sticks or slices about 2 inches long and 1/2 inch thick. Arrange on a platter. Squeeze lime over vegetables and fruit.

2. In a small bowl, mix cayenne, paprika (or ground dried ancho chile), and salt. Sprinkle half the mixture over vegetables and fruit. Offer lime wedges and remaining chile salt to add to taste.

from Sunset

The Minimalist on Salads

101 Simple Salads for the Season reprinted from the Times (minus the ones centered around olives, mayonaise, or other ingredients I would never use--RS)

By MARK BITTMAN

SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.

That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent.

This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.

Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).

Herein, then, are enough salad ideas to tide you over until the weather cools down.

MOSTLY VEGAN SALADS

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)

5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.

9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger. Nice pairing.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.

17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.

18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.

19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.

21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

22. Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger. (This is a super vinaigrette, by the way.)

23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

26. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.

31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

32. Same deal with the beets, but toss with cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.

33. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.

34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.

35. Combine cooked or canned black beans with shredded cabbage and this vinaigrette: olive oil, fresh orange juice, not much sherry vinegar, ground cumin.

36. Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.

VEGETARIAN SALADS

37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.

38. Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

39. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.

40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.

41. Halve avocados and scoop out some but not all of their flesh. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice. Serve in the meaty avocado shells.

43. Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula. Top with sherry vinaigrette and a little goat cheese. Especially obvious, perhaps, but also especially popular.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

45. Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can use canned or frozen) and combine with cherry tomatoes, bits of feta or Parmesan or both, olive oil and lemon juice.

46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.

47. Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.

48. Toss roughly chopped dandelion greens (or arugula or watercress) with chopped preserved lemon, chickpeas, crumbled feta and olive oil. (Before you start cursing me out, here’s a quick way to make preserved lemons: chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.)

49. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.

53. Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac; you can make it yourself using dried thyme).

54. Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.

SALADS WITH SEAFOOD

55. Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.

56. Salade niçoise, sort of: On or around a bed of greens, make mounds of olives, cooked new potatoes and green beans (warm or at room temperature), good tomatoes, capers, fennel slivers, hard-cooked eggs and good quality Italian canned tuna. None of these is crucial; you get the idea. Serve with vinaigrette or aioli.

57. Toss cubes of day-or-more-old good bread with soy sauce, chopped sautéed shrimp, chopped radishes and cilantro. Like a weird shrimp toast panzanella.

58. Sear tuna until rare (for that matter, you could leave it raw) and cut it into small cubes. Toss with shredded jicama or radish and shredded Napa cabbage; season with mirin, soy sauce and cilantro. Avocado and/or wasabi paste are great with this, too.

59. Sear tuna, or use good canned tuna. Chop it up and mix with chopped olives, capers, tomatoes, parsley and olive oil.

60. Ditto on the tuna. Mix with chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper.

61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.

62. Dust shrimp with chili powder. Sauté in butter or oil (or a combination) with fresh corn kernels and flavorful cooking greens (bok choy is good, as is watercress). Add halved cherry tomatoes and lime juice at the last minute.

63. Sunday brunch salad: Mix diced cucumbers, chopped tomato, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). Take a step further by adding croutons of cubed toasted bagels.

64. Alternative Sunday brunch: Shred or chop cucumbers (if they’re fat and old, peel and seed them first), then toss with flaked smoked trout or whitefish, capers, dill, lemon juice and olive oil.

65. In a hot pan, flash-cook cut-up squid in a little olive oil for no more than two minutes. Toss with cooked or canned chickpeas, chopped bell peppers, lemon juice, a little more oil and parsley.

66. In a hot pan, sear sea scallops for a minute or two on each side, depending on size. Slice or chop, then toss with thinly sliced fennel and lemon or orange vinaigrette and some chopped fennel fronds.

67. Bread salad for anchovy lovers: Chop together many anchovies, a few capers, lemon juice and olive oil (or anchovy oil). Toss with cubes of toasted bread and chopped tomatoes or halved cherry or grape tomatoes.

68. Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.

69. Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.

SALADS WITH MEAT

70. Shred brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.

71. Combine sliced green tomatoes and sliced fresh mozzarella; top with roughly chopped basil, olive oil, black pepper and crumbled bacon.

72. Sort-of carpaccio salad: Broil or grill skirt or sirloin steak very rare and slice very thin. Arrange on a plate with tomato wedges, lettuce and lemon juice.

73. Hawaiitalian: Combine pineapple chunks with bits of any cured pork product — cooked guanciale is ideal, or any ham — and a not-too-subtle chili vinaigrette.

74. Julienne red, yellow and orange bell peppers; mix with thinly sliced red onion, olive oil and cooked crumbled sausage or chopped salami.

75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

76. Slice fresh figs — many, if you live where they grow — and top with crumbled bacon, balsamic vinegar (the best you have) and crumbled blue cheese.

77. Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing, call it a turkey sandwich salad and don’t knock it until you try it.

79. Sear a steak and move it to a cutting board (don’t wash the pan); wait a minute or two, then slice. Cut kale (preferably black, also known as Tuscan, or dino kale) into thin ribbons and toss in the pan over high heat for a minute. Turn off the heat, add chopped black olives, olive oil and sherry vinegar. Serve kale with steak on top.

80. Sort-of-Cobb salad: Choose any combination of hard-cooked eggs, chopped prosciutto, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, olives. Make vinaigrette with capers and anchovies.

81. Soak sliced prune plums or figs in balsamic vinegar for a few minutes, then add olive oil, chopped celery and red onion, shreds of roasted or grilled chicken, chopped fresh marjoram or oregano and chopped almonds. Serve on top of or toss with greens. So good.

82. Cut pancetta into matchsticks and crisp in a skillet with some oil, then caramelize onions in the fat. Toss both with chopped bitter greens — radicchio, escarole or endive, for example — toasted pine nuts and halved cherry or grape tomatoes.

83. Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.

SALADS WITH NOODLES

84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.

85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.

86. Toss chilled cooked soba noodles with diced cucumber (if they’re fat and old, peel and seed them first), a small amount of hijiki reconstituted with water, toasted sesame seeds and a vinaigrette laced with soy sauce and miso.

87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

88. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.

89. Soak or cook rice noodles, drain and rinse; toss with cubed unripe mango, chopped peanuts, shredded carrot and minced scallion. Make a dressing of rice vinegar, fish sauce, lime juice, chili and a bit of sugar.

90. Sort of classic pasta salad: Pasta, artichoke hearts, sliced prosciutto or salami, chopped plum tomato. Dress with olive oil and a bit of balsamic vinegar, perhaps with some mustard.

GRAIN SALADS

91. Cereal for grown-ups: Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.

92. Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, olive oil and lemon juice.

93. Mix leftover rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.

94. Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Call it quinoa tabbouleh.

95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

96. Cook short-grain white rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

97. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce; toss again, with ricotta salata or feta if you want.

98. Toss cooked bulgur with cooked chickpeas, quartered cherry or grape tomatoes, a little cumin, lots of chopped parsley, and lemon juice.

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

100. Mash a canned chipotle with some of its adobo and stir with olive oil and lime juice. Toss with drained canned hominy, fresh corn cut from the cob (or drained pinto beans), cilantro and green onions.

101. Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.

Spinach and Sweet Potato Salad with Warm Bacon Dressing

• 2 large sweet potatoes, peeled and cut into bite-size pieces
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 2 thick slices of bacon
• 1 small red onion, halved and thinly sliced
• 1 tablespoon peeled, minced fresh ginger (optional)
• 1 teaspoon ground cumin
• one orange: half juiced, half sliced
• 8 ounces fresh spinach leaves

1. Heat the oven to 400°F. Put the sweet potatoes on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep them on the pan until ready to use.

2. While the potatoes cook, put the bacon in a nonreactive skillet and turn the heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off the fat, leaving any darkened bits behind in the pan. Put back on medium heat, and add the remaining oil to the pan. When it's hot, add the onion, and ginger to the pan. Cook, stirring once or twice, until no longer raw, then stir in the cumin and the reserved bacon. Stir in the orange juice and turn off the heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm the dressing again before proceeding.)

3. Put the spinach and orange slices in a bowl large enough to comfortably toss the salad quickly. Add the sweet potatoes and the warm dressing and toss to combine. Taste and adjust seasoning, and serve.

- serves 4 -

Adapted from Food Matters: A Guide to Conscious Eating by Mark Bittman.

Broccoli Slaw

Prep: 20 min. This is a terrific dish to take to a potluck after a busy day because you can make it the night before. We love the fresh taste.

Makes 8 servings

• 1 (12-ounce) package fresh broccoli slaw
• 1 cup red seedless grapes, halved
• 1 Granny Smith apple, diced
• 1 cup Vidalia onion or poppy seed dressing
• 2 oranges, peeled and sectioned
• Toasted chopped pecans (optional)

Stir together first 5 ingredients in a large bowl. Top with chopped pecans, if desired.

from Southern Living

Orange Quinoa Salad

With protein-rich quinoa, dried fruit, and almonds, this salad is a good snack before or after exercise and a nice side dish with grilled pork. Or increase the serving size to 3/4 cup and add feta cheese or shredded rotisserie chicken to make it a main dish.

Yield: 10 servings (serving size: about 1/2 cup)

Ingredients

Dressing

• 1/4 cup fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons low-fat buttermilk
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Salad

• 1 1/3 cups uncooked quinoa
• 2 3/4 cups water
• 1/2 teaspoon salt
• 1 cup thinly sliced green onions
• 1 cup sweetened dried cranberries
• 1/3 cup chopped fresh parsley
• 3 tablespoons sliced almonds, toasted

Preparation

To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.

To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.

Nutritional Information: Calories: 170 (28% from fat); Fat: 5.2g (sat 0.6g,mono 3.1g,poly 1.1g) ; Protein: 3.5g; Carbohydrate: 28.8g; Fiber: 2.7g; Cholesterol: 0.0mg

Maureen Callahan, Cooking Light, JULY 2006

Mediterranean Eggplant and Barley Salad

• 1 1/2 lb eggplant, cut into 1/2-inch cubes
• 3/4 lb zucchini, cut into 1/2-inch cubes
• 10 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chopped scallion (from 1 bunch)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
• 1 1/4 cups pearl barley (8 oz)
• 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
• 3/4 cup water
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• 1/2 lb cherry tomatoes, quartered
• 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
• 1/2 cup thinly sliced red onion, rinsed and drained if desired
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Cooks’ note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Makes 4 (main course) or 8 (side dish) servings

from Gourmet, September 2006 via smitten kitchen

French Barley Salad

• 1/2 cup raw barley
• 2 cups water
• 1 cup halved or quartered mushrooms
• 1 cup peeled and diced carrots
• 1 cup cut green beans, trimmed and halved
• 1 cup thinly sliced red or yellow bell peppers
• 1/2 cup chopped fresh parsley
• 2 teaspoons butter
• 2/3 cup coarsely chopped walnuts

Dressing

• 1/4 cup fresh lemon juice (about 1.5 lemons)
• 1/4 cup olive oil
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon Dijon mustard**
• 1 tablespoon chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried)
• 1 teaspoon salt
• freshly ground black pepper to taste

Using a strainer, rinse the barley and drain. In a small heavy skillet on low heat, roast the barley until fragrant and beginning to brown. Place the barley and water in a small saucepan, cover, and bring to a simmer. Cook on low heat until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients. In a separated bowl, pour half of the dressing over the mushrooms and set aside. Blanch the carrots in boiling water for about 1 minute. Transfer with a slotted spoon to a large serving bowl. Blanch the green beans for 3 to 4 minutes. Drain and set aside to cool. Stir the bell peppers and parsley and marinated mushrooms into the bowl of carrots.

In a skillet, heat the butter. When it sizzles, saute the walnuts until they are coated and the butter begins to brown. Remove from the heat.

When the barley is tender, drain it in a colander. Add the drained barley and the remaining dressing to the serving bowl and mix well. Allow the salad to sit for at least 30 minutes before serving. Just before serving, gently toss the green beans and walnuts into the salad.

Notes: To make the recipe healthier, try using less oil. Also, toast the walnuts in a dry skillet or oven instead of in a skillet with butter. This recipe doubles very well.

from Moosewood Restaurant Daily Special via eat me delicious

Watermelon and Feta Salad

• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 3 bunches arugula (about 12 ounces total), thick stems removed
• 1/4 medium red onion, thinly sliced
• 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
• 4 ounces feta cheese, crumbled

1. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Serves 4

from Everyday Food

Warm Grecian Spinach and Sausage Salad

• 4 links Aidells Artichoke and Garlic Sausage, thinly sliced
• 6 cups baby spinach leaves
• 1 16-ounce can garbanzo beans, drained
• 1 cup coarsely chopped artichoke hearts
• 1/4 cup diced red onion
• 1/4 cup sliced pitted Kalamata olives
• 1/4 cup finely chopped fresh oregano
• 1/4 cup toasted pine nuts
• 2 plum tomatoes, chopped
• juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons olive oil
• 1 large clove garlic, through a press
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon lemon zest
• 1/2 cup crumbled feta cheese

In a nonstick skillet, over medium high heat, saute the sausage until nicely browned. In a large salad bowl, combine the spinach and the next 7 ingredients. Add the sausage slices. Return the skillet to medium high heat and add the remaining ingredients. Bring to a boil and cook 1 minute, until heated through. Toss the hot dressing with the sausage and spinach mixture to evenly coat. Serve immediately garnished with feta cheese.

Serves 6

from Aidell's

Chicken and Spinach Salad with Bacon Dressing

• 3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
• 1 6-ounce bag baby spinach leaves
• 6 bacon slices, cut into 1/2-inch pieces
• 1/2 medium-size red onion, sliced paper-thin
• 3 tablespoons balsamic vinegar
• optional: tomatoes, fresh mushrooms, roasted peppers

Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

NOTE: Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

from Epicurious

Yield: 4 servings

Mixed Greens with Spiced Pecans, Chevre, and Hot Cider Dressing

HOT CIDER DRESSING

• 2 cups apple cider
• 8 slices bacon, cut into 1 -inch pieces
• 3 shallots, minced
• 1 teaspoon ground cinnamon
• 1 tablespoon honey mustard
• 1/2 cup olive oil
• Salt and freshly ground black pepper to taste.

SALAD

• 12 cups torn mixed salad greens, such as leaf lettuce, radicchio, endive, and watercress
• 1 cup Spiced Pecans
• 1 cup thinly sliced fennel bulb
• 1 1/2 large McIntosh apples, cored and thinly sliced
• 4 ounces crumbled chevre, such as Montrachet

Place the cider in a small saucepan and boil until reduced to 1/2 cup, 20 to 25 minutes. Set aside. Saute the bacon in a medium-size skillet over medium-high heat until crisp. Drain on paper towels and discard all but 3 tablespoons of the fat remaining in the skillet. Add the shallots to the skillet and saute over medium heat until softened, about 3 minutes. Whisk in the cinnamon and mustard and cook 1 minute more. Add the reduced cider and the olive oil; season to taste with salt and pepper. Keep the dressing hot over medium-low heat.

Toss the salad greens, the spiced pecans, the reserved bacon, the fennel, apples, and chevre together in a large salad bowl. Toss with the hot cider dressing and serve at once.

Makes 6 servings

from Cold Weather Cooking

Warm Mushroom and Arugula Salad

This is a wonderfully woodsy, warm salad for chilly autumn evenings.

• 7 tablespoons fruity olive oil
• 8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
• 8 ounces domestic white mushrooms, stems discarded, caps thinly sliced
• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup pitted Nicoise olives, finely minced
• 2 tablespoons capers
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 bunches arugula, trimmed, rinsed, and patted dry
• Salt and freshly ground black pepper
• 4 ounces crumbled Gorgonzola cheese

1. Heat 3 tablespoons of the oil in a skillet over medium-high heat. Add the mushrooms and saute, stirring frequently, 5 minutes. Reduce the heat to medium and stir in the garlic, anchovies, olives, capers, lemon juice, and balsamic vinegar. Simmer 5 minutes or so to blend the flavors.

2. Meanwhile, toss the arugula with the remaining olive oil in a large salad bowl. Season to taste with salt and pepper. Add the warm mushroom mixture to the arugula and toss until thoroughly blended. Mix in the Gorgonzola and divide the salad among 6 plates. Serve at once.

Makes 6 servings

from Cold Weather Cooking

Calabrian Cauliflower Salad

Infusing vegetables with the strong flavors of Southern Italian cooking adds a warmth and complexity to the taste of a dish. Mild cauliflower serves as a good vehicle for a lusty combination of Calabrian ingredients. This dish may be served as an antipasto, a glamorous relish, or vegetable accompaniment to roasted poultry.

• 2 medium heads cauliflower, trimmed and broken into florets
• 1 1/2 cups chicken broth, preferably homemade
• 1/3 cup golden raisins
• 6 anchovy fillets, minced
• 2 cloves garlic, minced
• 3 tablespoons drained capers
• 1/2 cup diced pitted imported black olives
• 1/2 cup chopped pimiento
• 2 tablespoons balsamic vinegar
• 1/2 cup fruity olive oil
• Dried red pepper flakes to taste
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped fresh parsley

1. Steam the cauliflower over simmering chicken broth just until crisp-tender. Remove the cauliflower to cool and reserve the broth.

2. Add the raisins to the broth and boil over medium-high heat until the stock is reduced to 1/2 cup and the raisins are quite plump, 12 to 15 minutes. Set aside.

3. In a mixing bowl combine the anchovies, garlic, capers, olives, pimiento, and vinegar. Whisk in the olive oil, then add the reduced stock and raisins. Season with the red pepper flakes, oregano, salt, and pepper. Add the cauliflower and toss to coat and combine. Add the parsley just before serving. Serve slightly chilled or at room temperature. The salad improves a bit with time and will keep in the refrigerator for up to 1 week.

Makes 6 to 8 servings

from Cold Weather Cooking

Potato Caesar Salad

When the nights get a little nippy and I want something more substantial than romaine leaves with my favorite Caesar salad dressing, I make this simple, yet soul-satisfying, warm potato salad. It's great with a nice rosy steak or steamed lobster.

• 4 pound small red potatoes, scrubbed but not peeled
• 5 anchovy fillets, drained and minced
• 2 cloves garlic, minced
• 1 tablespoon grainy Dijon mustard
• 2 teaspoons dried thyme
• 1 large egg yolk
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1/2 cup vegetable oil
• I cup olive oil
• 8 sun-dried tomatoes, packed in oil, drained and finely chopped
• Salt and freshly ground black pepper to taste
• 1 bunch parsley, stems discarded, leaves minced
• 1 cup freshly grated Parmesan cheese

1. Place the potatoes in a large pot and add water to cover. Heat to a boil, then lower the heat and simmer uncovered until fork-tender, about 25 minutes. Drain in a colander and let cool a few minutes.

2. While the potatoes are cooking, make the Caesar dressing. Place the anchovies, garlic, mustard, thyme, egg yolk, vinegar, and lemon juice in a food processor and process just to combine. With the machine running, pour the oils through the feed tube in a thin, steady stream to make a thick mayonnaise. Add the sun-dried tomatoes and pulse just to combine. Season the dressing to taste with salt and pepper.

3. Cut the warm potatoes into large uneven chunks. Toss with a generous amount of Caesar dressing to bind, then mix in the parsley and Parmesan. Serve at once or at room temperature.

Makes 10 to 12 servings

from Cold Weather Cooking

Bistro Carrot Salad

• 1 1/2 pounds carrots, peeled and trimmed
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 cup fruity olive oil
• Salt and freshly ground black pepper to taste
• 5 scallions, trimmed and minced
• 1/3 cup minced fresh parsley

1. Cut the carrots by hand or with a mandoline into thin julienne strips 2 to 2 1/2 inches long. Blanch the carrots in a large pot of boiling water until just barely tender, 3 to 4 minutes. Drain well and set aside.

2. Whisk together the lemon juice, mustard, and sugar in a large mixing bowl. Gradually whisk in the olive oil, then season to taste with salt and pepper. Toss the warm carrots with the dressing and mix in the scallions and parsley. Transfer to a serving bowl. The salad may be served slightly warm, at room temperature, or chilled.

Makes 6 servings

from Cold Weather Cooking

Curried Chicken Salad with Autumn Fruits

• 3 1/2 pounds boneless, skinless chicken breasts, poached just until tender and cooled to room temperature
• 1/2 cup dried figs, cut into julienne strips
• 1/2 cup pitted dates, cut into julienne strips
• 1/2 cup dried apricot halves, cut into julienne strips
• 3/4 cup plus 1 tablespoon vegetable oil
• 1 large clove garlic, finely minced
• 3/4 cup blanched whole almonds
• 1/2 teaspoon kosher (coarse) salt
• 3/4 cup mango chutney
• 1 large egg
• 1 1/2 tablespoons good-quality curry powder
• 1/2 cup heavy or whipping cream
• Salt to taste

1. Cut the poached chicken breasts into 2 x 3/4-inch strips and mix with the figs, dates, and apricots in a large mixing bowl.

2. Heat 1 tablespoon oil over medium-heat in a medium-size skillet. Stir in the garlic and almonds and cook, stirring constantly, until the almonds are lightly toasted, 3 to 4 minutes. Sprinkle with the kosher salt and toss with the chicken and fruit.

3. Place the chutney, egg, and curry powder in a food processor and process until smooth. With the machine running, pour the remaining 3/4 cup oil through the feed tube in a thin, steady stream. Then pour in the heavy cream with the machine still running to make a thick cream sauce. Season to taste with salt. Bind the salad together with the dressing.

4. Transfer the salad to a serving bowl and refrigerate a couple hours before serving.

Makes 6 to 8 servings

from Cold Weather Cooking

Orzo and Roasted Vegetable Salad

• 2 medium eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups fruity olive oil
• Salt and freshly ground black pepper to taste
• 1 pound orzo, cooked according to package directions and drained
• 1 bunch scallions, trimmed and minced
• 12 ounces feta cheese, crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice

1. Preheat the oven to 375F.

2. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of the olive oil and season with salt and pepper. Roast the vegetables in the oven, stirring occasionally, until soft and lightly blistered, about 45 minutes.

3. In a large mixing bowl combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Taste and adjust the seasonings. Transfer to an attractive bowl and serve slightly warm or at room temperature.

Makes 8 to 10 servings

from Cold Weather Cooking

Mixed Greens with Simple Shallot Vinaigrette

• 3 tablespoons minced shallots (2 shallots)
• 2 tablespoons balsamic vinegar
• 2 tablespoons white wine vinegar
• 2 teaspoons whole-grain dijon mustard
• 1 teaspoon salt
• 3/4 cup extra virgin olive oil
• mixed mesclun greens, 1 to 1 1/2 cups per person

1. To make the vinaigrette, whisk together the shallots, vinegars, mustard and salt in a small bowl. Whisk in the oil. Use immediately or store in a covered container in the refrigerator for up to a week. Shake or whisk again before using.

2. Wash and dry the greens, and place in a large salad bowl. Drizzle with just enough dressing to coat the leaves, toss gently, and serve.

from Dishing Up Maine

Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese

• 4 firm Anjou or Bartlett pears (about 2 pounds)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon table salt
• ground black pepper
• 2 bunches of arugula (about 7 cups)
• 4 ounces Parmesan cheese
• 1 cup walnuts

Chop walnuts coarsely and toast in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes. Set aside to cool.

For Roasted Pears: Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500 degrees.

Peel and halve each pear lengthwise. With paring knife or melon baller, remove core. Set each half cut-side down and slice lengthwise into fifths.

Toss pears with butter; add sugar and toss again to combine. Spread pears in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Let pears cool while preparing salad.

For Salad: Whisk together oil, vinegar, salt, and pepper to taste in small bowl.

Remove arugula stems, wash, dry, and tear into bite-sized pieces. 4 ounces Shave Parmesan cheese into thin strips with vegetable peeler. Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.

menu: with Pasta all' Amatriciana

from Cooks Illustrated

Yield: 4-6 servings

Chicken Caesar Salad

Garlic Croutons

• 2 large cloves of garlic, minced fine or pressed through garlic press
• 1/4 teaspoon table salt
• 3 tablespoons extra-virgin olive oil
• 3 cups 3/4-inch bread cubes from 1 baguette or country loaf

Broiled Chicken Breasts

• 6 tablespoons kosher salt or 3 tablespoons table salt
• 3 tablespoons granulated sugar
• 4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
• ground black pepper

Caesar Dressing

• 2 large eggs
• 3 tablespoons lemon juice from one lemon
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 medium clove of garlic , minced fine or pressed through garlic press (about 1 teaspoon)
• 4 anchovy fillets (flat), minced
• 1/3 cup extra-virgin olive oil

Salad

• 2 medium heads of romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)
• 1/3 cup Parmesan cheese, grated

1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

2. For the chicken: Dissolve salt and sugar in 11/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.

3. Meanwhile, adjust oven rack to upper-middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.

4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites. Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)

5. To finish the salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.

For efficiency, several components of the salad can be prepared at the same time. Start by preparing the flavored oil for the croutons. While the oil infuses, prepare the brine and brine the chicken. Once the chicken is brining, finish the croutons and prepare the dressing. If you follow these steps, all the components will be ready to come together when the chicken is cooked. Or, if you prefer to work in advance, both the croutons and the dressing can be made one day ahead.

from Cooks Illustrated

Yield: 4 servings