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Kitchenista: 101 Salads to Get You Through Summer
I love salads. I’m not talking about iceberg lettuce in ranch dressing (though I love that, too), but mixed salads of anything cold and crunchy and vegetabl-y. No lettuce, no problem.
The NY Time‘s Minimalist Mark Bittman has given eaters like me this great mid-summer gift: 101 recipes for simple summer salads. Shredded carrots and blueberries? How did I not think of that?
Here are my Top 5. But there are 96 others that look just as good.
From the NY Times:
7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.
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.
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.
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.
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.
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.
Oh, and any of the 20+ with noodles or grains.
Really, 101 isn’t enough, so please share your favorite salad in comments.
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Photo: NY Times
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4 Comments
[...] Kitchenista: 101 Salads to Get Through Summer [...]
IKEA Boots Breastfeeder to the Bathrooms | Strollerderby commented on Jul 25 09 at 5:20 pmAmy Kuras commented on Jul 24 09 at 1:57 pmComments I haven’t read the story yet but those above sound delicious! I love love love salad all the time but especially in summer. We’ve been eating Nigella Lawson’s Greek salad recipe like it’s candy lately. he key is soaking the onions in the vinegar, olive oil and oregano for a few hours, and I use about twice the vinegar and half the olive oil she recommends.
EmDu commented on Jul 24 09 at 3:51 pmMy new favorite additions to basic salads: brown rice, rinsed canned beans, toasted nuts, leftover breakfast potatoes and/or bacon, and just a little hit of mayo in the dressing to make it cling. The starchy components really make it a meal. And, of course, every salad needs a little cheese!
Kate commented on Jul 26 09 at 12:41 amMy favorite summer salad, which I keep in a big tub in my fridge all the time, comes from a meal I had on an airplane ride to Kuwait. It’s unbelievable.
Cook one pound of dried large white lima beans (you can sometimes find the fancy extra large greek ones, which are the best) until they are tender but not mushy. Let them cool to room temperature.The dressing is one big can of tomato paste (6-8oz.), half an onion chopped fine, the zest and juice of three lemons, about a cup of olive oil, and a big bunch of parsley roughly chopped. Whisk it all together and toss with the beans. I like to add about a cup of chopped black olives to mine, too. Mmmm….I think I’ll go eat some right now.
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