Spring forward to Summer with Three Simple Salads

  • 18th January 2014

Simple to prepare yet robust in flavor these are three perfect salads that beckon to the seasons ahead.

 

Quinoa Tabbouleh.  Photo Courtesy of: Bon Appetit

Quinoa Tabbouleh. Photo Courtesy of: Bon Appetit

 

 

 

Potato Salad with Bacon and Tomato.  Photo Courtesy of: Food and Wine

Potato Salad with Bacon and Tomato. Photo Courtesy of: Food and Wine

 

 

Light, flavorful and zesty Asia Slaw

Light, flavorful and zesty Asia Slaw

 

 

Martha Stewart refers to slaws as a fresh and crunchy combo and this Asia Slaw is no exception.  To make this favorite of our salads we combined two separate slaw recipes from the above publication and the result is tangy, crisp, gingery perfection.  It lasts in the refrigerator for up to 3 days and tastes better with each passing day.  Serve it cold alongside a hot, spicy pot roast or pulled pork for maximum effect.

 

Zesty Asian Slaw                   (recipes modified from Martha Stewart)

 

3 cups shredded cabbage

2 Granny Smith apples cut into matchsticks

3 sliced scallions

1/2 cup chopped cilantro

(prepare the above and combine in a large bowl)

 

Dressing:

Whisk together the below

1 1/2 tablespoons minced fresh ginger

1/3 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons orange juice

2 teaspoons orange zest

1 teaspoon coarse sea salt

1/2 teaspoon freshly ground pepper

 

 

Cabbage mixture before dressing is added.

Cabbage mixture before dressing is added.

 

 

“The classic Middle-Eastern salad gets an of-the-moment upgrade with the “it” grain quinoa.  The tiny nutritional powerhouse is loaded with protein, making this dish a delicious vegetarian main course.”  Bon Appetit.

 

Quinoa Tabbouleh                                      (from Bon Appetit 2012)

1 cup quinoa, rinsed well

1/2 tsp. salt, plus more

2 Tbsp. fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Fresh ground pepper

1 large English hothouse cucumber cut into 1/4″ pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat leaf parsley

1/2 cup chopped fresh mint

2 scallions, thinly sliced

 

Bring quinoa, 1/2 tsp., salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.  Reduce heat to medium-low, cover and simmer until quinoa is tender, about 10 minutes.  Remove from heat and let stand, covered for 5 minutes.  Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl.  Gradually whisk in olive oil.  Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet and let cool.  Transfer to a large bowl and mix in dressing, tomatoes, herbs, scallions and cucumber. Toss to coat.

 

 

Quinoa Tabbouleh

Quinoa Tabbouleh

 

 

A perfect antidote to a mayo soaked potato salad, this has a mustardy kick and when you use rich Yukon gold potatoes they add their own earthy creaminess.

 

Potato Salad with Bacon and Tomatoes     (from Food & Wine 2004)

 

3/4 pound sliced bacon

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

1/4 cup cider vinegar

2 teaspoons Dijon mustard

1/2 cup extra-virgin olive oil

salt and freshly ground pepper

1 pint cherry tomatoes halved

1 heart of romaine lettuce, thickly sliced and equalling 4 cups (we used wild arugula instead)

2 scallions, thinly sliced

 

Preheat oven to 425 degrees.  Spread the bacon in a single layer on a large rimmed baking sheet.  Top with another baking sheet and bake for 10 minutes, or until just barely cooked.  Remove the top sheet and bake the bacon until browned about 8 minutes longer. Transfer to a paper towel to drain, then cut into 1-inch pieces.

 

Meanwhile, in a large saucepan of boiling salted water, cook the potatoes until just tender, about 12 minutes. Yukon golds cook more quickly than other varieties.  Drain and transfer to a bowl.  Let them cool slightly.

 

In a small bowl, whisk the vinegar with mustard.  Whisk in the olive oil and season with salt and pepper.  Add half of the dressing to the potatoes along with the bacon and half of the tomatoes.  Season it with salt and pepper.  In another bowl, toss the lettuce, scallions and remaining tomatoes with the remaining dressing and season with salt and pepper.  Transfer the greens to 4 plates, top with potato salad and serve.

 

 

Or combine the potatoes with the greens and serve together in one bowl.

Or combine the potatoes with the greens and serve together in one bowl.

 

 

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