Salads

Eggplant Salad with Olive Oil
Orange and Lemon Salad
Tabouleh
Summer Garden Pasta Salad
Breakfast Fruit Salad With Ginger and Mint
Wheat Berry Salad
Marinated Potato Salad
Fennel Salad Sotto Sopra



EGGPLANT SALAD WITH OLIVE OIL(A TASTE OF TURKISH CUISINE by Nur Ilkin and Sheilah Kaufman)

This can be served on lettuce leaves, or by itself as a salad/side dish.

  • 3 large eggplants, stems trimmed and leaves removed
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon salt

Pierce the skin of the eggplants all around with the tip of a small sharp knife.
Cook over an open flame (a charcoal fire is preferable but gas will do), turning
occasionally, until the skin is charred and the flesh has softened. Or broil about 8 inches from the broiler heat for 25 minutes or until soft.
Using the flat side of the blade of a knife, gently tap all around the eggplants.
With a sharp knife, carefully peel the skin off the eggplants from top to bottom while it is hot. Cut eggplants diagonally in 1/2-inch slices, remove the stems, and discard.
In a large bowl, mix 2 cups of water with half the lemon juice. Place the eggplants in the water for a few minutes to cool. Place eggplants in a fine sieve and drain well, pushing the eggplants with a wooden spoon.
In a bowl whisk together the olive oil, remaining lemon juice, garlic, and salt.
Whisk into drained eggplant, cover, and chill. Serve cold.

Serves 6

 

ORANGE AND LEMON SALAD

This classic Italian salad always reminds me of warm, sunny spring days in southern Italy, from where it originates. The first time you try it, you will agree that the unlikely matching of flavors produces a vibrant, lively and always beautiful side dish.

  • 4 oranges (blood oranges if you can find them; see below)
  • 1 or 2 lemons, very ripe (Meyer lemons if you can find them; see below)
  • 1 small red onion
  • 6 fresh basil leaves, or fresh mint, or combination of both
  • freshly ground black pepper
  • 4 teaspoons Extra-Virgin olive oil

With a very sharp knife, peel oranges and lemons, removing all the white pith (see below). Slice oranges into medium slices, lemons somewhat thinner. Remove any visible seeds.

Layer overlapping orange and lemon slices on a serving platter or on individual plates. Thinly slice or chop the onion, arrange over fruit slices. Cut large basil or mint leaves in chiffonade (see below). Small leaves may remain whole. Scatter leaves over the fruit. Sprinkle generously with black pepper, and drizzle with olive oil.

Let stand one to three hours before serving. The salad should be served at room temperature. Serves 4.

 

TABOULEH

A unique salad from the Middle East.

  • 1 cup cracked wheat (bulgur wheat)
  • 2 large tomatoes, diced
  • 3/4 cup chopped scallions - a little green included
  • 1/4 cup olive oil
  • 1/3 - ½ cup fresh lemon juice
  • 3/4 cup chopped parsley
  • 1 teaspoon salt
  • freshly ground pepper
  • 2 Tablespoons dried mint leaves, or 1/4 cup chopped fresh mint leaves
  1. A few hours before serving, place the wheat in a large bowl and cover it with boiling water.
  2. Let it stand for 15 minutes, the wheat should feel tender but slightly crunchy.
  3. Drain off the water, and wash the wheat under the faucet 2 or 3 times, draining thoroughly.
  4. In a salad bowl, combine the wheat and remaining ingredients, blending well.
  5. Cover the bowl and refrigerate it for at least 2 hours before serving. Serves 8.

SUMMER GARDEN PASTA SALAD

This elegant salad stars ultra-fresh, just picked vegetables, accented by Gorgonzola cheese and lemon juice.

  • 2 tablespoons plus 1/ 4 cup olive oil
  • 9 oz fresh angel hair pasta
  • 1/ 4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced garlic
  • 1 teaspoon granulated sugar, or to taste
  • salt
  • freshly ground black pepper
  • 3 medium-sized tomatoes, cut into 8ths
  • 1 zucchini, thinly sliced
  • 1 yellow summer squash, diced
  • 1 bunch scallions, thinly sliced
  • 2 tablespoons fresh basil, julienned
  • 1/ 2 cup chopped fresh parsley
  • 4 oz crumbled Gorgonzola cheese
  • 3 tablespoons capers, drained

Heat a pot of lightly salted water and the 2 tablespoons of oil over medium heat and when boiling, cook the pasta according to package directions, Drain, quickly rinse under cold water and set aside.
Combine remaining 1/ 4 cup of oil, juice, mustard, zest, garlic, sugar, salt, pepper in a bowl, beating well. Add the pasta while still warm, and too to combine well. Set aside.
Put the tomatoes, zucchini, squash, scallions, basil, parsley, cheese and capers in a bowl, toss. Add to the dressed pasta, and toss again before serving, making sure vegetables are well distributed. Serves 6.

BREAKFAST FRUIT SALAD WITH GINGER AND MINT

Joan traveled all around the USA collecting the recipes and stories showing how American cooking has never been as exciting as it is today. This recipe is from Prune, a tiny, homey restaurant on New York's lower East side. The fruits used can change with the season, and if you don't want to bother with ginger syrup, just sprinkle crystallized ginger over the fruit.

Ginger Syrup:

  • 1 cup water
  • 1/ 2 cup sugar
  • one 2-inch piece of fresh gingerroot, peeled

Salad:

  • 1 apple, diced
  • 1 pint blueberries
  • 1 cup diced honeydew melon
  • 1 cup diced cantaloupe
  • 1 cup red or green grapes
  • 2 tablespoons chopped fresh mint

Prepare syrup: place the water, sugar, and gingerroot in a pan , bring to a boil, reduce heat and simmer uncovered to reduce the liquid by half (about 20 minutes). Set aside.
In a large bowl, toss the apples, blueberries, honeydew, cantaloupe, and grapes together . Add a few tablespoons of the syrup and sprinkle the mint on top. Serves 8.

WHEAT BERRY SALAD

I first tasted wheat berries at my cousin's in Minnesota many years ago. I had never heard of them before and could not believed I had missed out on something so delicious and healthy. This recipe is from
THE SPIRITED VEGETARIAN: Over 100 Recipes Made Lively with Wine and Spirits by renowned cooking teacher, author, and vegetarian gourmet Paulette Mitchell (Rodale Books, NY), a tantalizing array of spirited appetizers, soups, stews, salads, main courses, and desserts.

  • 4 cups water
  • 1 cup wheat berries, rinsed in cold water in a strainer
  • 2 tablespoon olive oil
  • 1 cup coarsely chopped red onion
  • 2 cups sliced cremini mushrooms (about 6 oz)
  • 1/2 cup medium bodied, sweet and fruity white wine (like Gerurztraimer)
  • 15 oz can chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons coarsely chopped fresh flat leaf parsley
  • salt
  • freshly ground pepper

In a large pan over high heat, boil the water. Add a dash of salt, and the wheat berries. When the water returns to a boil, reduce heat to low. Cover and simmer adding more water if needed until berries are tender, about 1 hour. Drain if needed and spread on a baking sheet to cool.
Heat the oil in a medium sauté pan over medium heat. Add onions and cook, stirring occasionally until translucent, about 5 minutes. Stir in the mushrooms and wine, then simmer, uncovered, stirring occasionally until the mushrooms are tender, about 8 minutes.
Transfer wheat berries to a medium bowl. Stir in the mushroom mixture and the remaining ingredients. Taste and adjust seasoning. Place in a covered container and refrigerate for at least 2 hours or for up to 3 days. Sere chilled or at room temperature. Garnish with parsley if desired. Serves 6.

MARINATED POTATO SALAD

A great recipe from Kerry's Dunnington (The Book Cooks).. This has only 1 tablespoon of mayonnaise!!! For maximum flavor prepared this the day before serving. Peeling the potatoes is a matter of preference.

  • 6 medium potatoes, unpeeled, quartered, cooked in boiling salted water for 15 minutes or until tender
  • 1 1/ 2 cups onion, quartered and thinly sliced
  • 1/ 2 cup Canola oil
  • 1/ 4 cup seasoned rice vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon salt, or more to taste
  • 3/ 4 teaspoon black pepper
  • 1 tablespoon mayonnaise

After potatoes have cooled completely, thinly slice. in a medium jar, with a tight fitting lid, combine oil, vinegar, celery seed, salt and pepper. With jar top on tightly shake vigorously and allow dressing to stand at room temperature for several hours. In serving platter, layer potatoes and onions alternately, pour dressing evenly over the salad. Just before serving, toss salad with mayonnaise.
Serves 6.

FENNEL SALAD SOTTO SOPRA

This was developed by chef/restaurateur Riccardo Bosio for Sotto's in Baltimore. Bosio is a strong believer in using seasonal ingredients, buying local whenever possible and using only the freshest ingredients. It is this mantra that is allowing him to celebrate Sotto Sopra's 10th anniversary this year.

  • 8 oz. of thinly sliced fennel
  • 2 oz. Mache (baby greens)
  • 8 oz. Cherry or grape tomatoes
  • 12 Fresh orange segments
  • 1/2 cup ~ diced fresh avocado

Citrus Dressing

  • 1/2 cup fresh orange juice
  • 2 tablespoons lemon juice
  • 3 teaspoons Sea Salt
  • 8 oz. Extra Virgin Olive Oil
  • Cracked pepper to taste (optional)

Arrange Mach baby greens in the middle of large plate or platter.
Scatter fennel around baby greens. Arrange cherry or grape tomatoes around plate
Arrange fresh oranges on greens Scatter chopped avocado
Wisk dressing ingredients together adding olive oil slowly at the end to create an emulsion.
Drizzle over salad and enjoy!