Here are some ideas for spring and summer salads to perk up lunches and dinners, as well as picnics and parties.
Grilled Bread, Cherry Tomato & Basil Salad
This recipe is from "Sensational Salads" by Barbara Scott-Goodman (Stewart Tabori & Chang, $22.50).
- 1 (12-inch) baguette, halved lengthwise
- 5 tablespoons extra-virgin olive oil, divided, more if needed
- 1 1/4 pounds red and yellow cherry tomatoes, halved (about 3 cups)
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup fresh basil leaves, thinly sliced
- 1 small bunch watercress, stemmed
- 1 small bunch arugula, trimmed, rinsed and dried
- Black pepper, freshly ground, to taste
Heat the broiler. Brush the baguette halves with 2 tablespoons olive oil and place them on a baking sheet. Grill the bread until golden brown, for 3 to 5 minutes. Remove and let cool. Cut the bread into 1-inch cubes.
Put the bread, tomatoes, olives, basil, watercress and arugula in a large bowl and toss. Add 3 tablespoons olive oil and toss again.
Allow the mixture to set for about 30 minutes so the bread can soak up the juices. If the mixture seems too dry, add a bit more olive oil to taste and toss again. Season with black pepper and serve.
Makes 6 servings.
Watermelon, Cucumber & Mint Salad
This recipe also is from "Sensational Salads," by Scott-Goodman.
- About 3 pounds seedless watermelon, cut into 1-inch cubes (4 cups)
- 2 cups seedless kirby cucumbers, peeled and cut into 1/2-inch cubes
- 1/4 cup chopped fresh mint
- 1 small bunch watercress, stemmed
- 1/4 cup pine nuts
Vinaigrette
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
Put the watermelon and cucumbers in a large bowl.
In a small bowl, whisk together the lime juice, olive oil and a pinch of salt. Pour over the watermelon mixture and toss to coat.
Add the mint, watercress and pine nuts and toast again. Chill for 1 hour before serving.
Makes 6 servings.
Butter Lettuce Sunshine Salad
Heidi Swanson, author of "Cooking 1.0: A Fresh Approach to the Vegetarian Kitchen" (Stewart Tabori & Chang, $27.50) offers this salad using butter lettuce. Use a vegetable peeler to shave the Parmesan cheese. The vinaigrette also is good tossed with hunks of fresh mozzarella and toasted walnuts.
- 6 to 8 handfuls butter lettuce leaves, about 2 medium heads
- 1 or 2 medium oranges
- 1 avocado
- 1/2 cup toasted slivered almonds
- 1/2 small red onion, slivered
- About 1/3 cup Citrus-Parmesan Vinaigrette (recipe follows)
- Shaved Parmesan cheese
Tear the lettuce into bite-sized pieces. Wash and dry them well. Place them into a large bowl.
Remove the peel and pith from the oranges and tear the fruit into pieces. Peel, seed and thinly slice the avocado.
Add the oranges, avocado, almonds and red onion to the butter lettuce. Toss well with the Citrus-Parmesan Vinaigrette and sprinkle with Parmesan shavings.
Citrus-Parmesan Vinaigrette
- 1/3 cup freshly grated Parmesan cheese
- Grated peel and juice of 2 oranges
- 2 tablespoons chopped shallots
- 2 tablespoons white wine vinegar
- 1 cup extra-virgin olive oil
- 2 pinches each salt and freshly ground black pepper
Combine the Parmesan, orange peel and juice and shallots in a medium bowl. Whisk in the vinegar, then whisk in the olive oil, salt and pepper.
Homemade Croutons
Here is Heidi Swanson's recipe for simple croutons. Leftovers can be sealed in an airtight plastic bag for use on salads for as long as a week.
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- About 6 cups quality day-old bread or baguette
Heat the oven to 400 degrees.
In a large mixing bowl, combine the oil, garlic and 2 pinches each salt and pepper.
Cut the bread into cubes or rounds, or just rip off small chunks. Put the bread pieces into the bowl with the oil and toss for a minute, until the bread has a light coating of oil.
Place the bread in a single layer on a baking sheet. Bake on the middle rack of the oven, flipping the croutons over once or twice to make sure all the sides are cooked, until the croutons are golden and crisp, for about 10 minutes.
Let cool, then season again with salt and pepper to taste.
Grilled Mushroom and Goat Cheese Salad
This recipe was developed by chef George Stella, host of "Low Carb and Lovin' It" on the Food Network and author of "George Stella's Livin' Low Carb, Family Recipes Stella-Style" (Simon & Schuster, $17.95 paperback).
- 4 large radicchio leaves
- 4 ounces goat cheese, cut into 4 equal-sized rounds
- 1 pound large white mushrooms or medium portobello mushroom caps
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry or red wine vinegar
- 3 cups mixed salad greens
- 1/4 cup diced roasted red peppers
- 1/4 cup walnut pieces
- Lemon wedges, for garnish (optional)
Heat a grill or broiler.
Trim the tough ends of the radicchio leaves. Working on a jellyroll pan, wrap each round of cheese in a leaf, folding in the sides, forming an egg-roll shape. Secure with toothpicks, if necessary.
Place the mushrooms on the same pan; season with salt and pepper. Lightly drizzle the mushrooms and cheese rolls with olive oil. Transfer the mushrooms to the grill or broiler pan and cook for about 6 minutes, turning once. Return the mushrooms to the jellyroll pan.
Next, cook the cheese rolls until slightly charred and warmed through, turning once, for about 1 minute. Remove from the grill and slice in halves diagonally.
In a large bowl, combine the lemon juice and vinegar. Slice the grilled mushrooms and add to the lemon juice mixture in the bowl. Toss.
In another bowl, toss the greens with the mushroom juices that collected in the jellyroll pan.
On 4 plates, arrange the greens and top with the cheese rolls, mushrooms, roasted pepper and walnuts, divided evenly. Serve garnished with lemon wedges, if desired.
Makes 4 servings.
Fresh Grapes, Hot-Sweet Pecans, Baby Greens and Gorgonzola Vinaigrette
This recipe is from the California Table Grape Commission. The hot-sweet pecans and grapes are a delicious combination, with the Gorgonzola vinaigrette adding another piquant twist. The nuts can be prepared in advance and stored in an airtight container. The dressing can be made in advance and stored in the refrigerator.
Hot-Sweet Pecans:
- 2 tablespoons butter, plus more for greasing cookie sheet
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon water
- 1 cup pecan halves
Gorgonzola Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 4 ounces Gorgonzola cheese (about 1 cup)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Assembly:
- 8 ounces baby greens salad mix (about 6 cups)
- 2 cups seedless grapes, rinsed
Butter a metal cookie sheet and set aside.
To make the Hot-Sweet Pecans: In a nonstick frying pan, combine 2 tablespoons butter, the brown sugar, cayenne, 1/2 teaspoon salt and the water. Bring to a boil over medium-high heat. Stir until the sugar is dissolved, for about 2 minutes. The mixture will be bubbly and foamy looking -- and very hot.
Add the pecan halves and stir while cooking for 1 1/2 minutes. Spoon the pecans onto the prepared cookie sheet and spread to separate. Let cool thoroughly.
To make the Gorgonzola Vinaigrette: Whisk together all ingredients until well combined.
To assemble: Toss the greens with the grapes, nuts and vinaigrette.
Makes 6 servings.
Greens, Strawberries and Toasted Almonds with Vanilla Vinaigrette
This recipe is from McCormick.
Vanilla Vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon dried tarragon leaves
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Salad:
- Mixed greens
- Fresh strawberries, sliced in half
- Toasted almonds
To make the Vanilla Vinaigrette: Combine all ingredients in a food processor, blender or a container that has a tight cover. Process or shake until well blended. Refrigerate.
At serving time, divide the mixed greens among 4 salad plates. Drizzle each plate with 2 tablespoons dressing. Add the strawberries and toasted almonds.
Makes 4 servings. Additional Information:
Key ingredients
J.M. Hirsch, who writes a vegetarian cooking column for The Associated Press, says that 'really great salads stand out because they include one or two high-flavor ingredients.' Friends recently served him a salad of arugula, dried cranberries, toasted pine nuts and Gorgonzola cheese drizzled with olive oil, which he describes as 'terrific.' Here are other ingredients he suggests to create a stellar salad.
