Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
SALADS
SUMMER SALAD WITH HERBS AND PITA CRISPS
Summer Salad with Herbs and Pita Crisps
Total 40 min; Serves 4 to 6
F&W’s Kay Chun cleverly rubs the inside of a wooden salad bowl with a mint sprig, then makes the dressing right in the bowl. This lets the dressing absorb the natural mint oils.
6 Tbsp. extra-virgin olive oil, plus more for brushing
1 tsp. finely grated garlic
2 pita breads, each split into 2 rounds
Kosher salt and pepper
1/2 lb. haricots verts, green beans or wax beans, trimmed
1 mint sprig plus 2 cups chopped mint
2 Tbsp. fresh lemon juice
1 shallot, minced
1 Kirby cucumber, chopped
6 cups packed chopped baby romaine (6 oz.)
2 cups parsley leaves
12 multicolored cherry tomatoes, halved
1 cup sunflower sprouts or chopped purslane
1. Preheat the oven to 375°. In a small bowl, mix the 6 tablespoons of olive oil with the garlic. Brush the pita with 2 tablespoons of the garlic oil. Toast in the oven for 5 to 7 minutes, until crisp and golden. Transfer the pita to a plate; season with salt and pepper. Let cool, then break into big crisps.
2. Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes. Drain and chill in a bowl of ice water. Drain and pat dry; halve the beans crosswise.
3. Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig. In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper. Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps. Toss to coat, then serve. —Kay Chun
WINE Spritzy, citrusy Portuguese Vinho Verde: 2014 Vera.
Gem Lettuce Salad with Chile Dressing and Breadcrumbs
Total 40 min; Serves 4
L.A. chefs Jon Shook and Vinny Dotolo flavor the dressing for this Caesar salad riff with fruity Calabrian chiles.
DRESSING
2 large egg yolks
2 oil-packed Calabrian chiles, drained and chopped
1 oil-packed anchovy fillet, drained
2 Tbsp. fresh lemon juice
11/2 Tbsp. red wine vinegar
1 Tbsp. sour cream
1/2 Tbsp. balsamic vinegar
1/2 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. minced garlic
A few dashes of Tabasco
1/2 cup grapeseed oil
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tbsp. minced shallot
Kosher salt and pepper
BREADCRUMBS
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 cup panko
1/2 tsp. chopped oregano
A few pinches of garlic powder
Kosher salt
SALAD
4 heads of Little Gem lettuce (1 lb.), leaves pulled apart
Kosher salt and pepper
Freshly grated Parmigiano-Reggiano cheese and chopped parsley, for garnish
1. Make the dressing In a food processor, combine the first 11 ingredients and puree until blended. With the machine on, slowly drizzle in both oils. Scrape the dressing into a medium bowl and stir in the cheese and shallot. Season with salt and pepper.
2. Make the breadcrumbs In a large nonstick skillet, melt the butter in the oil. Add the panko and cook over moderately low heat, stirring, until golden, about 5 minutes. Remove the skillet from the heat. Stir in the oregano and garlic powder and season with salt. Transfer to a paper towel-lined plate to drain.
3. Make the salad In a large bowl, toss the lettuce leaves with 1/2 cup of the dressing and season with salt and pepper. Toss to evenly coat. Layer the lettuce on plates and top with the breadcrumbs. Garnish with grated cheese and parsley and serve, passing the remaining dressing at the table. —Jon Shook and Vinny Dotolo
MAKE AHEAD The dressing can be refrigerated for 3 days. The breadcrumbs can be stored in an airtight container overnight.
WINE Fruity sparkling rosé: NV Château de Brézé Crémant de Loire Brut Rosé.
Little Gem Lettuce with Roasted Beets and Feta Dressing
Active 20 min; Total 1 hr 20 min Serves 4 to 6
“Moroccan dishes can be heavy; I’m always looking for ways to make them lighter and brighter,” says chef Tara Stevens, who teaches cooking classes at The Courtyard Kitchen at Dar Namir in Fez. She uses Little Gem lettuce and lots of fresh herbs in this modern take on a traditional roasted beet salad.
1 Tbsp. cumin seeds
1 tsp. flaky sea salt
4 beets (2 lbs.), peeled and cut into wedges
2 medium red onions, cut into wedges
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 tsp. honey
3/4 cup crumbled feta cheese
2 Tbsp. plain Greek yogurt
1/2 tsp. grated lemon zest
Pepper
2 heads of Little Gem or baby romaine lettuce (10 oz.)
Chopped cilantro and mint, for garnish
1. Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
2. In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
3. In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
4. Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop with the feta dressing and season with pepper. Garnish with cilantro and mint and serve. —Tara Stevens
Garden Herb Salad with Crab and Harissa Vinaigrette
Total 1 hr; Serves 6
HARISSA VINAIGRETTE
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1 small red bell pepper
1 small jalapeño
1 garlic clove
3 Tbsp. sherry vinegar
1/4 cup canola oil
1/4 cup extra-virgin olive oil
Kosher salt and pepper
SALAD
1 lb. crabmeat, preferably Dungeness, picked over
2 Tbsp. minced shallot
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
Kosher salt and pepper
3 heads of Little Gem lettuce or 1 medium head of romaine lettuce, torn into bite-size pieces (8 cups)
1/2 cup parsley leaves
1/2 cup mint leaves
1/2 cup basil leaves
1/2 cup chopped dill
1/4 cup snipped chives
1. Make the vinaigrette In a small skillet, toast the coriander, cumin and fennel seeds over low heat, stirring frequently, until very fragrant, about 2 minutes. Transfer to a spice grinder and let cool slightly. Grind the spices to a powder and transfer to a food processor.
2. Roast the red pepper and jalapeño directly over a gas flame or under the broiler, turning, until charred all over, about 10 minutes. Transfer to a large bowl, cover tightly with plastic wrap and let cool for about 15 minutes. Peel, stem and seed the red pepper and jalapeño and transfer to the food processor with the toasted spices. Add the garlic and vinegar and pulse until the red pepper and jalapeño are finely chopped. With the machine on, drizzle in both oils. Season the harissa vinaigrette with salt and pepper.
3. Make the salad In a small bowl, combine the crabmeat with the shallot, lemon juice and olive oil. Season with salt and pepper and toss to coat. In a large bowl, toss the lettuce and herbs with 1/2 cup of the vinaigrette and season with salt and pepper. Gently fold in the crab mixture. Transfer the salad to plates and serve, passing the remaining vinaigrette at the table. —Sarah Schafer
MAKE AHEAD The vinaigrette can be refrigerated for up to 2 days.
WINE Minerally Corsican Vermentino: 2013 Clos Alivu Patrimonio Blanc.
Swazi Salad
Active 20 min; Total 1 hr 20 min; Serves 6
3 medium beets (12 oz.), scrubbed
1/4 cup canola oil
2 Tbsp. fresh lemon juice
2 tsp. minced peeled fresh ginger
Kosher salt and pepper
1 head of romaine lettuce (1 lb.), coarsely chopped
3 radishes, thinly sliced
1 Hass avocado, peeled and coarsely chopped
1/4 cup crushed roasted peanuts
1. Preheat the oven to 450°. Wrap the beets in foil and place them on a baking sheet. Roast for about 1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets into wedges.
2. Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.
3. In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons of the dressing. Transfer to a bowl. Top with the avocado and drizzle with the remaining dressing. Scatter the peanuts on top and serve. —Sasha Martin
MAKE AHEAD The roasted beets can be refrigerated for up to 3 days.
Frenchie Salad
Active 30 min; Total 1 hr; Serves 4 to 6
PICKLED MUSTARD SEEDS
2 Tbsp. yellow mustard seeds
1/4 cup distilled white vinegar
DRESSING
4 oz. cherry tomatoes
3/4 cup plus 1 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. fresh orange juice
Kosher salt and pepper
SALAD
4 slices of thick-cut bacon (4 oz.), cut into 1-inch dice or strips
2 oz. blue cheese, crumbled (1/3 cup)
1/4 cup crème fraîche
4 heads of Little Gem or baby romaine lettuce (1 lb.), leaves separated
Kosher salt and pepper
Chopped chives, for garnish
1. Pickle the mustard seeds In a small saucepan, bring the mustard seeds and vinegar to a boil. Remove the saucepan from the heat and let stand for 1 hour.
2. Make the dressing Preheat the oven to 450°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth.
3. Make the salad In a small skillet, cook the bacon over moderate heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. In a small bowl, blend the blue cheese with the crème fraîche until smooth. Dollop the mixture onto plates and spread slightly. In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with the pickled mustard seeds, the bacon and chives. Serve the remaining dressing on the side. —Ryan Angulo
MAKE AHEAD The dressing can be refrigerated for up to 3 days.
Butter Lettuce Salad with Fresh Cranberry Vinaigrette
Total 30 min; Serves 12
TV chef Carla Hall loves to feature cranberries during the holidays. She uses the berries two ways here, tossing dried ones into the salad and adding minced fresh cranberries to the sweet-tart vinaigrette.
VINAIGRETTE
1/2 cup fresh cranberries
1 Tbsp. sugar
1 tsp. finely grated lemon zest plus 2 Tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and pepper
SALAD
2 heads of butter lettuce
2 oz. goat cheese, crumbled (1/2 cup)
1/4 cup sliced dried apricots
1/4 cup dried cranberries
1/2 cup pecans, toasted and chopped
1. Make the vinaigrette In a food processor, pulse the cranberries and sugar until finely chopped. Transfer half of the cranberries to a bowl. Add the lemon zest and juice to the processor and pulse to combine. With the machine on, slowly drizzle in the olive oil until combined. Add the vinaigrette to the bowl with the cranberries, season with salt and pepper and mix well.
2. Make the salad Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter. Drizzle with the vinaigrette and serve. —Carla Hall
MAKE AHEAD The vinaigrette can be refrigerated overnight.
Wedge Salad with Sunflower Tahini and Ranch Dressing
Total 1 hr 10 min; Serves 8 to 10
DRESSING
1/2 cup Japanese Kewpie mayonnaise
1/3 cup buttermilk
1/3 cup sour cream
1/2 tsp. garlic powder
11/2 tsp. finely chopped dill
11/2 tsp. finely chopped thyme
11/2 tsp. finely chopped marjoram
11/2 Tbsp. minced shallot
1 Tbsp. rice wine vinegar
1 tsp. Asian fish sauce
Kosher salt and pepper
SUNFLOWER TAHINI
1/2 cup salted roasted sunflower seeds
2 Tbsp. fresh lemon juice
2 Tbsp. grapeseed oil
Kosher salt
SALAD
1 large head of iceberg lettuce, quartered through the core and cut crosswise into 2-inch wedges
1/2 English cucumber, thinly sliced
31/2 oz. enoki mushrooms, trimmed
Salted roasted sunflower seeds and chile oil, for garnish
1. Make the dressing In a bowl, whisk together the first 10 ingredients; season with salt and pepper. Cover and refrigerate the dressing until well chilled, about 1 hour.
2. Make the tahini In a blender, combine the sunflower seeds with 1/4 cup of water and puree until nearly smooth. With the machine on, gradually add the lemon juice and grapeseed oil until the tahini is smooth. Scrape into a bowl and season with salt.
3. Make the salad Arrange the iceberg wedges on a platter. Dollop 1/2 teaspoon of the tahini onto each wedge and top with a cucumber slice and a small amount of enoki; secure the toppings with toothpicks. Drizzle some of the ranch dressing on the wedges and garnish with sunflower seeds and chile oil. Serve with additional dressing and tahini. —Courtney McBroom
Shaved Baby Artichoke and Marinated Mushroom Salad
Total 45 min; Serves 6
This fresh and crunchy salad is from Julia Sherman, an artist, photographer, writer, editor and cook who shares her excellent garden-centric recipes on the blog Salad for President. Here, she features baby artichokes, celery and raw mushrooms tossed in an herb-packed vinaigrette and topped with shavings of Parmigiano cheese.
11/2 Tbsp. fresh lemon juice plus 1 lemon half
2 Tbsp. red wine vinegar
6 Tbsp. extra-virgin olive oil
3 Tbsp. coarsely chopped parsley
1 tsp. coarsely chopped oregano
1 garlic clove, smashed
6 oz. white mushrooms, trimmed and sliced
6 oz. oyster mushrooms, trimmed and torn into small pieces
Kosher salt and pepper
1 lb. firm, superfresh baby artichokes
4 celery ribs, thinly sliced
Parmigiano-Reggiano cheese shavings, for garnish
1. In a medium bowl, combine the lemon juice with the vinegar. Whisk in the olive oil until well blended. Add the parsley, oregano, garlic and mushrooms, season with salt and pepper and toss to coat. Let stand at room temperature for 15 minutes. Discard the garlic clove.
2. Meanwhile, squeeze the lemon half into a medium bowl of water; add the lemon to the bowl. Working with 1 artichoke at a time, cut off and discard the stems. Pull off the dark outer leaves until you reach the tender yellow leaves. Using a serrated knife, cut 1 inch off the top of each artichoke, then slice very thinly and add to the lemon water.
3. Drain the artichokes and pat dry. Add the artichokes and celery to the mushrooms, season with salt and pepper and toss. Transfer to plates and top with cheese shavings. —Julia Sherman
ESCAROLE SALAD WITH RED QUINOA AND HAZELNUTS
Escarole Salad with Red Quinoa and Hazelnuts
Total 40 min; Serves 4 to 6
1/4 cup red quinoa, rinsed and drained
1/4 cup plus 2 Tbsp. extra-virgin olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. plus 1 tsp. honey
Fine sea salt and pepper
1 head of escarole, chopped into bite-size pieces
1 Granny Smith apple—halved, cored and thinly sliced on a mandoline
1/2 cup toasted hazelnuts, chopped
1. In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread out on a baking sheet to cool.
2. In a large bowl, whisk the oil with the vinegar and honey. Season with salt and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve. —Marco Canora
Escarole and Golden Beet Salad with Toasted Hazelnuts
Total 45 min; Serves 12
Escarole is one of the best greens to use in make-ahead salads; it’s hardy and doesn’t wilt as soon as it’s dressed.
1 cup hazelnuts
1 medium shallot, minced
1/4 cup Champagne vinegar
2 tsp. honey
2 tsp. Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and pepper
Two 11/4-lb. heads of escarole, white and light green leaves only, torn
1/2 lb. small golden beets, peeled and very thinly sliced or julienned
3/4 cup snipped chives
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and bake for 10 to 12 minutes, until fragrant and lightly browned. Transfer the hazelnuts to a kitchen towel and rub them together in the towel to release the skins. Let the hazelnuts cool, then coarsely chop.
2. In a serving bowl, whisk the shallot with the vinegar, honey and mustard. Gradually whisk in the olive oil and season the dressing with salt and pepper. Add the escarole, beets, chives and toasted hazelnuts and toss well. Season with salt and pepper, toss again and serve. —Justin Chapple
BUILD YOUR OWN SALAD
Watercress Salad
TOSS WATERCRESS WITH ONE FLAVOR COMBINATION
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DRESS WITH
Chive Vinaigrette
Makes 1/2 cup
In a bowl, combine 2 Tbsp. fresh lemon juice, 2 Tbsp. chopped chives, 1 Tbsp. balsamic vinegar and 1 tsp. Dijon mustard. Gradually whisk in 1/4 cup extra-virgin olive oil until blended. Season with kosher salt and pepper. —Michelle Bernstein
Toss this zippy vinaigrette with romaine and any of the ingredient combinations here.
DIY Salad » Romaine
Chef and cookbook author JOANNE WEIR shares her six fantastic variations and an easy citrus vinaigrette.
ROASTED BUTTERNUT SQUASH
RICOTTA SALATA
TOASTED PEPITAS
GRILLED SHRIMP
AVOCADO
MANGO
MACADAMIA NUTS
ROTISSERIE CHICKEN
BELL PEPPERS
JICAMA
CORN
ROASTED BEETS
GOAT CHEESE
SPICED PECANS
TOASTED QUINOA
GREEN OLIVES
MINT
CILANTRO
BASIL
ARUGULA
DRIED FIGS
PROSCIUTTO
PARMESAN CRISPS
SHAVED FENNEL
Citrus Vinaigrette
Makes 1 cup
In a small bowl, combine 1/2 tsp. finely grated orange zest, 6 Tbsp. fresh orange juice and 2 Tbsp. white balsamic vinegar. Whisk in 1/2 cup extra-virgin olive oil and season with kosher salt and pepper.
Toss this zippy vinaigrette with romaine and any of the ingredient combinations here.
FALL SALAD WITH SHERRY VINAIGRETTE
Fall Salad with Sherry Vinaigrette
Total 30 min; Serves 10 to 12
3/4 cup pecans
1/2 cup sherry vinegar
1/4 cup Dijon mustard
2 Tbsp. honey
1 tsp. thyme leaves
11/2 cups extra-virgin olive oil
Sea salt and black pepper
1 head of red leaf lettuce, leaves torn
2 heads of Treviso or radicchio, cored and leaves torn
1 head of frisée (4 oz.), white and light green leaves only
2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
1 Pink Lady apple, cored and very thinly sliced on a mandoline
1 medium fennel bulb, cored and very thinly sliced on a mandoline
Nasturtium leaves, for garnish (optional)
1. Preheat the oven to 375°. Spread the pecans in a pie plate and toast for about 7 minutes, until golden. Let cool, then coarsely chop.
2. In a medium bowl, whisk the vinegar with the mustard, honey and thyme. Gradually whisk in the olive oil and season the dressing with sea salt and pepper.
3. In a very large serving bowl, toss the lettuce, Treviso and frisée. Scatter the persimmons, apple, fennel and pecans on top and garnish with nasturtium leaves. Serve the salad, passing the dressing at the table. —Tyler Florence
MAKE AHEAD The nuts can be stored in an airtight container for up to 2 days. The dressing can be refrigerated overnight.
Frisée-and-Potato Salad
Active 40 min; Total 1 hr 30 min; Serves 4
1 large baking potato
2 Tbsp. mustard seeds
1/2 cup extra-virgin olive oil
2 Tbsp. minced shallots
2 tsp. minced garlic
2 Tbsp. sherry vinegar
1 tsp. Dijon mustard
Kosher salt and pepper
2 tsp. nutritional yeast
6 oz. frisée, white and light green parts only, torn into bite-size pieces (8 cups)
2 Tbsp. chopped chives
1/2 cup finely grated cauliflower
1. Preheat the oven to 425°. Wrap the potato in foil and bake for about 1 hour, until tender. Let the potato cool, then cut into 1/2-inch dice.
2. Meanwhile, in a medium saucepan of boiling water, cook the mustard seeds for 5 minutes. Remove from the heat and let stand for 5 minutes. Drain well.
3. Wipe out the saucepan and heat 2 tablespoons of the olive oil in it. Add the shallots and garlic and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Remove from the heat and whisk in 1/4 cup of the olive oil, then whisk in the vinegar, mustard and mustard seeds. Season with salt and pepper.
4. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil. Add the diced potato and cook over moderately high heat, stirring occasionally, until browned and crisp in spots, about 7 minutes. Season with salt and pepper and sprinkle with the nutritional yeast.
5. In a large bowl, toss the potato with the frisée, chives and half of the dressing; season with salt and pepper. Transfer the salad to a platter and sprinkle the cauliflower on top. Serve the remaining dressing on the side. —Richard Landau
Dark Green Thai Escarole Salad
Total 40 min; Serves 6
The tougher outer leaves of a head of escarole are too often discarded or just reserved for the soup pot. Here, they become the base of a salad, their robust flavor complemented by lots of cilantro and basil, crisp vegetables and a tangy, spicy Thai chile-spiked dressing.
1/4 cup canola oil
3 Tbsp. fresh lime juice
2 Tbsp. Asian fish sauce
1 tsp. turbinado sugar
2 Thai chiles, thinly sliced
1 Kirby or Persian cucumber, halved lengthwise and cut into 1-inch pieces
2 carrots, thinly sliced
2 oz. green beans, thinly sliced on the diagonal (1 cup)
Kosher salt and pepper
12 oz. outer escarole leaves, chopped (10 cups)
2 cups chopped mixed herbs, such as cilantro and basil
In a large bowl, whisk the oil with the lime juice, fish sauce, sugar and chiles. Add the cucumber, carrots and green beans and season with salt and pepper. Mix well and let stand for 10 minutes. Add the escarole and herbs, season with salt and pepper, toss well and serve. —Kay Chun
MAKE AHEAD The dressing can be refrigerated overnight.
Endive Salad with Pears and Pumpkin Seeds
Total 30 min; Serves 6
VINAIGRETTE
3 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 tsp. honey
1/2 cup extra-virgin olive oil
Kosher salt
SALAD
1 Tbsp. extra-virgin olive oil
1/2 cup pumpkin seeds
Kosher salt
3 Belgian endives (1 lb.), cored and sliced 1 inch thick
1 head of frisée (8 oz.), core and dark green leaves discarded, white and light green leaves chopped into 2-inch pieces (8 cups)
1 large red d’Anjou pear—cored, quartered and thinly sliced
3 scallions, thinly sliced on the diagonal
1. Make the vinaigrette In a medium bowl, combine the vinegar, lemon juice, mustard and honey. While whisking constantly, slowly drizzle in the oil until well emulsified. Season with salt.
2. Make the salad In a small skillet, heat the olive oil. Toast the pumpkin seeds over moderate heat, stirring, until golden, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain; season with salt.
3. In a large bowl, toss the endives, frisée, pear and scallions with half of the vinaigrette and season with salt. Transfer the salad to plates and top with the pumpkin seeds. Serve the remaining vinaigrette on the side. —Daniel Holzman
MAKE AHEAD The vinaigrette can be refrigerated overnight. The toasted pumpkin seeds can be stored in an airtight container overnight.
WINE Ripe Oregon Pinot Gris: 2014 Erath.
Endive and Manchego Salad with Smoked Cocoa Walnuts
Total 40 min; Serves 4
“Not everyone pairs salad with wine, but if it’s a thoughtful, hearty salad, it deserves a wine,” says Jordon Sipperley, beverage director at Next in Chicago. Next chef Dave Beran created this dish, which represents all the flavors of a typical New Zealand Sauvignon Blanc, to have with that wine.
COCOA WALNUTS
1 cup grapeseed oil
11/2 cups walnut halves (5 oz.)
1 Tbsp. smoked salt
1 Tbsp. unsweetened cocoa powder
11/2 tsp. sugar
Freshly ground pepper
SALAD
1 large pink grapefruit
1 large egg yolk
1 Tbsp. fresh lemon juice
1/8 tsp. vanilla bean paste or 1/4 tsp. pure vanilla extract
Kosher salt and pepper
11/2 lbs. Belgian and red endives, cored, leaves separated (8 cups)
3 oz. Manchego cheese, shaved
Tarragon, for garnish
1. Make the cocoa walnuts In a saucepan, combine the grapeseed oil and walnuts; cook over low heat, stirring, until the oil reaches 300° on a candy thermometer and the walnuts are deep golden brown, 8 to 10 minutes. Strain the walnuts over a bowl, then spread on a paper towel-lined platter and let cool. Set aside 1/2 cup of the frying oil; reserve the rest for another use.
2. In a mortar, crush the smoked salt to a powder. Stir in the cocoa powder and sugar and season with pepper. In a bowl, toss the walnuts with the smoked cocoa seasoning.
3. Make the salad Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Reserve 1 tablespoon of juice.
4. In a food processor, pulse the egg yolk, reserved grapefruit juice, lemon juice and vanilla bean paste. With the machine on, slowly drizzle in the reserved 1/2 cup of frying oil until emulsified. Season the dressing with salt and pepper.
5. In a large bowl, toss the endives with three-fourths of the dressing and season with salt and pepper. Arrange the endives on plates and top with the grapefruit sections, Manchego and cocoa walnuts. Garnish with tarragon and serve, passing the remaining dressing at the table. —Dave Beran
MAKE AHEAD The cocoa walnuts can be stored in an airtight container for 1 week.
WINE New Zealand Sauvignon Blanc: 2014 Mt. Difficulty.
Endive and Citrus Salad with Bacon Vinaigrette
Total 30 min; Serves 8
1 small shallot, finely chopped
2 Tbsp. seasoned rice vinegar
1/4 cup extra-virgin olive oil
Kosher salt and pepper
2 Ruby Red grapefruits
2 blood oranges
1 navel orange
1 tangerine
6 Belgian endives, leaves separated
4 slices cooked bacon, coarsely chopped
2 tsp. chopped tarragon
Mesclun greens, for garnish (optional)
1. In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.
2. Meanwhile, using a very sharp knife, peel the grapefruits, oranges and tangerine, being sure to remove all of the bitter white pith. Working over a large bowl to catch the juices, cut the navel orange and tangerine in between the membranes to release the sections. Slice the grapefruits and blood oranges into rounds, then cut into quarters. Arrange the endives and the citrus on a large platter.
3. Bring the dressing to a simmer over moderate heat. Remove from the heat and add the bacon. Drizzle the dressing over the salad and top with the tarragon and mesclun, if using. —Erin French
Spinach Salad with Pork Rinds
Total 25 min; Serves 10 to 12
1/4 cup extra-virgin olive oil
3 Tbsp. fresh lime juice
1 cup thinly sliced scallions
1 cup cilantro leaves
10 oz. curly spinach, stemmed (16 cups)
8 oz. radishes, thinly sliced (2 cups)
Kosher salt and pepper
Crumbled pork rinds, for garnish
In a large bowl, whisk the olive oil with the lime juice, scallions and cilantro. Add the spinach and radishes, season with salt and pepper and toss to coat. Transfer to a platter, top with crumbled pork rinds and serve immediately. —Kay Chun
Mustard Greens with Apple Cider-Dijon Dressing
Total 20 min; Serves 10 to 12
1/4 cup apple cider vinegar
1/2 cup canola oil
2 Tbsp. stone-ground mustard
2 Tbsp. fresh lemon juice
2 bunches of mustard greens, stemmed, leaves shredded (16 cups)
2 Granny Smith apples, peeled and sliced
1/2 cup chopped dill
Kosher salt and pepper
In a large bowl, whisk the vinegar with the oil, mustard and lemon juice. Add the mustard greens, apples and dill, season with salt and pepper and toss well. Transfer to a platter and serve. —Kay Chun
TOMATO-FETA SALAD WITH LIME AND MINT
Tomato-Feta Salad with Lime and Mint
Total 20 min; Serves 4 to 6
3 large heirloom tomatoes (21/4 lbs.), each cut into 1-inch wedges
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated lime zest plus 3 Tbsp. fresh lime juice
1 small garlic clove, minced
4 oz. feta cheese, crumbled
1/2 cup lightly packed mint leaves
Kosher salt and pepper
In a large bowl, toss the tomatoes with the onion, olive oil, lime zest, lime juice and garlic. Gently fold in the feta and mint. Season with salt and pepper and fold again. Serve right away. —April Bloomfield
WINE Vibrant, medium-bodied Spanish Albariño: 2014 Condes de Albarei.
Kale Salad with Garlicky Panko
Total 30 min; Serves 6
Rubbing curly kale leaves with a rice vinegar dressing and salt makes them surprisingly tender. The technique also works with shaved brussels sprouts and cabbage.
1/2 cup plus 2 Tbsp. extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 cup panko
Kosher salt and pepper
1 bunch of curly kale
1/4 cup rice vinegar
3 oz. feta cheese, crumbled
6 fried eggs (optional)
1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season the garlic panko with salt and pepper and transfer to a plate to cool.
2. Cut the stems from the kale and tear the leaves into pieces. In a large bowl, whisk the vinegar with the remaining 1/2 cup of oil and season with salt and pepper. Add the kale and massage the leaves with the dressing using your fingers. Season with salt and pepper and toss. Transfer to a platter, top with the feta, garlic panko and fried eggs, if using, and serve. —Margaret, Irene and Andy Li
BUILD YOUR OWN SALAD
Tomato Salad
TOSS CHOPPED TOMATOES WITH ONE FLAVOR COMBINATION
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Charred Tomato Vinaigrette
Makes 11/4 cups
Light a grill to medium or heat a grill pan. In a bowl, toss 1/2 lb. tomatoes, halved, with 1 Tbsp. olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly. In a food processor, combine the grilled tomatoes with 1 Tbsp. sherry vinegar, 1 Tbsp. fresh lemon juice and 1/2 Tbsp. Dijon mustard; pulse to blend. With the machine on, slowly drizzle in 1/2 cup olive oil. Transfer the vinaigrette to a bowl, stir in 1 Tbsp. chopped parsley, cilantro or basil and season with kosher salt and pepper. —Jennifer Toomey
Grilled Tomato Salad with Mozzarella and Unagi Sauce
Total 45 min; Serves 6
Chicago chef Stephanie Izard dresses the ultimate summer salad with a creamy version of unagi tare, a sweet-salty Japanese sauce typically brushed over eel.
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sugar
2 Tbsp. soju or sake
1/3 cup mayonnaise
1 Tbsp. fresh lime juice
Kosher salt
2 green (unripe) tomatoes, sliced 1/4 inch thick
1 Tbsp. canola oil, plus more for brushing
2 cups yellow grape tomatoes, 1 cup halved
1 lb. fresh mozzarella cheese, sliced and torn into bite-size pieces
3 Tbsp. thinly sliced basil
3 Tbsp. chopped mint
1. In a small saucepan, combine the soy sauce with the mirin, sugar and soju; bring to a boil. Simmer over moderate heat, stirring, until reduced to 1/4 cup, 12 minutes. Let cool, then whisk in the mayonnaise and lime juice and season with salt.
2. Light a grill or heat a grill pan. Brush the green tomatoes with oil and season with salt. Grill over high heat, turning once, until lightly charred, 4 minutes. Transfer to a plate to cool, then cut into quarters.
3. In a perforated grill pan, toss the whole grape tomatoes with the 1 tablespoon of oil and season with salt. Grill over high heat, tossing occasionally, until lightly charred, about 2 minutes. Let cool slightly.
4. On a platter, toss the mozzarella with all of the tomatoes. Drizzle with 1/2 cup of the unagi sauce and scatter the basil and mint on top. Serve, passing the remaining sauce at the table. —Stephanie Izard
MAKE AHEAD The unagi sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.
BEER Malty ale: Off Color Brewing Scurry Dark Honey Ale.
Tomato-and-Mozzarella Salad with Orange Oil
Total 25 min; Serves 6
At The Hubb at Angéline’s in Canada’s Prince Edward County, chef Elliot Reynolds updates caprese salad by combining more than half a dozen different heirloom tomatoes, four types of basil, buffalo mozzarella and orange-scented olive oil.
1/2 baguette, cut into 1-inch pieces (4 cups)
5 Tbsp. extra-virgin olive oil
Kosher salt and pepper
2 lbs. heirloom tomatoes, halved or cut into 1/2-inch wedges
1 lb. buffalo mozzarella cheese, cut into large pieces
1 Tbsp. orange-flavored olive oil
Basil leaves, for garnish
1. Preheat the oven to 350°. On a large baking sheet, toss the baguette pieces with 2 tablespoons of the extra-virgin olive oil and season with salt and pepper. Bake, tossing occasionally, until crisp and golden, 10 to 12 minutes. Let cool.
2. In a large bowl, gently toss the tomatoes with the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper. Arrange the tomatoes and mozzarella on a platter. Top with the croutons and drizzle with the orange oil. Garnish with basil and serve. —Elliot Reynolds
WINE Fruit-forward French sparkling rosé: NV Parigot Crémant de Bourgogne Rosé.
TOMATO SALAD WITH TOMATO WATER GRANITA
Tomato Salad with Tomato Water Granita
Active 45 min; Total 4 hr 45 min plus overnight draining; Serves 6
F&W Best New Chefs 2015 Michael Fojtasek and Grae Nonas, the duo behind Olamaie in Austin, explore every dimension of the tomato in this ingenious mix of flavors, temperatures and textures.
GRANITA
5 large tomatoes, chopped (21/4 lbs.)
11/2 Tbsp. honey
11/2 Tbsp. red wine vinegar
Sea salt
SALAD
21/2 lbs. multicolored heirloom tomatoes, cut into different sizes
2 cups multicolored cherry tomatoes, halved (10 oz.)
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Sea salt and black pepper
Chervil sprigs, for garnish
1. Make the granita In a blender or food processor, puree the chopped tomatoes until nearly smooth. Line a strainer with a double layer of cheesecloth and set over a medium bowl. Pour the tomato puree into the strainer and let drain in the refrigerator overnight. You should have about 1 cup of tomato water; reserve the solids for making soup or sauce. Whisk the honey and vinegar into the tomato water and season lightly with salt.
2. Pour the tomato water into an 8-inch-square glass or stainless steel baking pan. Freeze for 1 hour. Scrape the frozen edges into the center with a fork. Freeze for about 3 hours longer, scraping hourly, until the granita is uniformly icy and flaky.
3. Make the salad In a large bowl, toss all of the tomatoes with the 3 tablespoons of olive oil and season with salt and pepper. Transfer to shallow bowls and spoon the granita on top. Garnish with chervil sprigs, drizzle with olive oil and serve. —Michael Fojtasek and Grae Nonas
MAKE AHEAD The granita can be frozen for up to 3 days. Fluff before serving.
WINE Zesty California Sauvignon Blanc: 2013 Elizabeth Spencer.
DIY Salad » Spinach
Seattle chef ETHAN STOWELL of Staple & Fancy created four outstanding variations on the ultimate spinach salad, featuring a mustardy red wine vinaigrette.
RADISHES
ORANGE
GOAT CHEESE
FARRO
MARINATED ARTICHOKES
OLIVES
HARICOTS VERTS
CRAB
AVOCADO
GOLDEN RAISINS
PINE NUTS
CHICKPEAS
Red Wine-Dijon Vinaigrette
Makes 3/4 cup
In a small saucepan, bring 1/2 cup dry red wine to a simmer. Cook over moderate heat until reduced to 2 Tbsp., about 8 minutes. Transfer to a medium bowl to cool. Whisk in 1/4 cup red wine vinegar and 1 Tbsp. Dijon mustard. Whisking constantly, slowly drizzle in 1/4 cup grapeseed or canola oil until well emulsified. Season with salt and pepper.
Toss this tangy dressing with spinach leaves and any of the ingredient combinations here.
Snow Pea Salad
Total 35 min; Serves 6
Matthew DeMille, chef at the Drake Devonshire Inn in Canada’s Prince Edward County, uses just a bit of local maple syrup to add a sweet, slightly smoky note to this bright green pea salad.
4 tsp. apple cider vinegar
2 tsp. fresh lemon juice
1 garlic clove, minced
1 Tbsp. pure maple syrup
1/2 tsp. Dijon mustard
1/4 cup canola oil
Kosher salt and pepper
1/2 tsp. black sesame seeds
1/2 tsp. white sesame seeds
3/4 lb. snow peas, trimmed
2 cups shelled fresh English peas
1/2 cup mixed sprouts, such as radish and alfalfa
1 radish, thinly sliced
1/4 cup torn mint leaves
1. In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 5 minutes. Whisk in the maple syrup and mustard, then gradually whisk in the oil. Season with salt and pepper.
2. In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.
3. Halve one-third of the snow peas crosswise on the diagonal and julienne the rest. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds. Drain and rinse under cold water; pat dry.
4. In a bowl, toss the peas with the sprouts, radish, half of the mint and some of the vinaigrette. Transfer to a platter and top with the remaining mint and the toasted sesame seeds. Serve the remaining vinaigrette at the table. —Matthew DeMille
Snap Pea and Radish Salad with Tahini Dressing
Total 20 min; Serves 4 to 6
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 Tbsp. fresh lemon juice
1 Tbsp. toasted sesame seeds
1/2 lb. snap peas, thinly sliced
1/2 lb. radishes, thinly sliced
2 cups mixed chopped herbs, such as parsley, mint and chives
Kosher salt and pepper
In a large bowl, whisk the olive oil with the tahini, lemon juice, sesame seeds and 2 tablespoons of water. Add the snap peas, radishes and herbs and season with salt and pepper. Mix well and serve. —Kay Chun
Stir-Fried Snow Peas and Romaine
Total 25 min; Serves 4 to 6
Everyday ingredients—snow peas, romaine, capers and egg—come together brilliantly in this flavorful warm salad from cookbook author Tara Duggan.
1 large egg
2 Tbsp. capers, drained
1/4 cup canola oil
1 garlic clove, thinly sliced
1 lb. snow peas, trimmed
Kosher salt and pepper
1 head of romaine lettuce (1 lb.), large leaves chopped
11/2 Tbsp. fresh lemon juice
1. In a small saucepan, submerge the egg in water and bring to a full boil. Remove from the heat, cover and let stand for 10 minutes. Drain the egg and cool under cold water. Peel and chop the egg.
2. Meanwhile, pat the capers thoroughly dry with paper towels.
3. In a large skillet, heat 1 tablespoon of the oil. Add the capers and cook over moderate heat, stirring, until they pop and are crispy, about 2 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.
4. In the same skillet, heat 2 tablespoons of the oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the snow peas and season with salt and pepper. Cook until the snow peas are crisp-tender, 2 minutes; transfer to a medium bowl. Add the remaining 1 tablespoon of oil and the romaine to the skillet. Stir-fry just until the lettuce is wilted, 2 minutes. Stir in the lemon juice and snow peas. Season with salt and pepper and toss well. Transfer the salad to plates. Top with the chopped egg and crispy capers and serve. —Tara Duggan
Crunchy Asparagus Salad
Total 20 min; Serves 4
1 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. distilled white vinegar
1 bunch of thin asparagus (about 1 lb.), trimmed
One 4-oz. piece of daikon radish, peeled and thinly sliced (1 cup)
Kosher salt and pepper
Toasted sesame seeds and togarashi, for sprinkling
1. In a large bowl, whisk the soy sauce with the sesame oil and vinegar.
2. Fill a medium bowl with ice water. In a steamer basket set in a large saucepan of simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes. Transfer to the ice bath to cool. Drain and pat dry, then chop the asparagus into 2-inch lengths. Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and toss to coat. Transfer to plates, sprinkle with sesame seeds and togarashi and serve. —Kuniko Yagi
Sliced Cauliflower Salad with Chickpea Dressing
Total 40 min; Serves 6
CHICKPEA DRESSING
1/4 cup canned chickpeas, rinsed
1 Tbsp. seasoned rice vinegar
1 garlic clove, crushed
3 Tbsp. fresh lemon juice
2 Tbsp. tahini
1/2 cup parsley leaves
1/2 cup mint leaves
1 cup canola oil
1/2 tsp. sumac (optional)
1/2 tsp. Aleppo pepper flakes
Kosher salt and pepper
SALAD
1 medium head of cauliflower, cut into large florets and thinly sliced (4 cups)
1 small head of romaine, chopped (about 6 cups)
1/2 cup canned chickpeas, rinsed
1/2 cup parsley leaves
1/2 cup mint leaves
Kosher salt
1 medium tomatillo—husked, rinsed and cut into 1/4-inch dice
Toasted sesame seeds, finely grated orange zest and cracked black pepper, for garnish
1. Make the dressing In a blender, combine the chickpeas, rice vinegar, garlic, lemon juice, tahini, parsley and mint. With the machine on, slowly drizzle in the oil and blend until a smooth, thick dressing forms. Add the sumac, if using, and Aleppo pepper and season with salt and pepper.
2. Make the salad In a large bowl, toss the cauliflower, romaine, chickpeas, parsley and mint with the chickpea dressing. Season with salt and toss again. Transfer the salad to a platter and top with the tomatillo. Garnish with toasted sesame seeds, grated orange zest and cracked black pepper and serve. —Gerardo Gonzalez
MAKE AHEAD The dressing can be refrigerated overnight.
Broccoli Coleslaw with Bacon and Raisins
Total 30 min; Serves 6
6 slices of bacon (4 oz.)
1/2 cup mayonnaise
3 Tbsp. apple cider vinegar
1 tsp. sugar
Kosher salt and pepper
1 large head of broccoli (11/4 lbs.), cut into bite-size florets and thinly sliced lengthwise
1/2 cup raisins
1/2 small red onion, finely chopped
1/3 cup roasted unsalted sunflower seeds
1. Preheat the oven to 375°. Set a rack over a baking sheet. Arrange the bacon slices on the rack in a single layer. Bake for about 25 minutes, until browned and crisp. Drain on paper towels, then coarsely chop.
2. In a large bowl, whisk the mayonnaise with the vinegar and sugar; season with salt and pepper. Add the broccoli, raisins, onion, sunflower seeds and bacon and toss to coat evenly. Transfer the coleslaw to a serving bowl. —Timothy Hollingsworth
MAKE AHEAD The slaw (without the bacon and sunflower seeds) can be refrigerated for 1 day. Bring to room temperature and add the bacon and sunflower seeds right before serving.
RADICCHIO SALAD WITH MANCHEGO VINAIGRETTE
Radicchio Salad with Manchego Vinaigrette
Active 20 min; Total 1 hr 20 min Serves 8 to 10
This salad is a favorite of the Food52 online community because it tastes like it takes much more work than it really does. The secret: Soaking an onion in vinegar results in a deeply flavorful vinaigrette, with none of the harshness that can often come from raw onion. The idea was adapted from a recipe in the Toro Bravo cookbook by John Gorham and Liz Crain.
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 red onion, chopped
3 heads of radicchio (2 lbs.)— halved, cored and chopped into 1-inch pieces
1 Tbsp. honey
3/4 cup extra-virgin olive oil
6 oz. Manchego cheese, shredded (11/2 cups)
Kosher salt and pepper
1. In a large bowl, combine the balsamic vinegar, sherry vinegar and onion. Let stand at room temperature for 1 hour.
2. In another large bowl, cover the radicchio with ice water and let stand for 15 minutes. Drain and dry well.
3. Remove the onion from the vinegar; discard the onion. Whisk the honey and olive oil into the vinegar and add the radicchio and 1 cup of the Manchego. Season with salt and pepper and toss to coat. Mound the radicchio on a serving platter, top with the remaining Manchego and serve. —Kristen Miglore
WINE High-acid northern Italian Pinot Grigio: 2013 Tiefenbrunner.
Leeks Vinaigrette with Soft-Boiled Eggs and Leek Ash
Total 1 hr; Serves 4 to 6
This outstanding salad from chef Daniel Eddy of Rebelle in Manhattan features tender leeks with an egg sauce, a parsley puree and a punchy mustard vinaigrette.
9 medium leeks (about 21/2 lbs.), white and light green parts only
1/2 cup plus 2 Tbsp. extra-virgin olive oil
3 Tbsp. plus 1 tsp. Banyuls vinegar or sherry vinegar
1/4 cup fresh orange juice
1/2 tsp. finely grated orange zest
Kosher salt and pepper
4 large eggs
2 Tbsp. minced shallot
1 tsp. finely chopped mint
1 Tbsp. grainy mustard
1 Tbsp. Dijon mustard
1 cup packed parsley leaves
1. Preheat the broiler and set a rack 6 inches from the heat. Cut 1 leek in half lengthwise. Separate the layers and arrange on a foil-lined baking sheet. Broil, turning occasionally, until burnt and crisp, 10 to 15 minutes; transfer the pieces to a plate as they char. Let cool, then crumble the pieces to make the leek ash.
2. Meanwhile, tie the remaining leeks into 2 bundles of 4 with kitchen twine. Cook in a pot of unsalted boiling water until tender, 8 to 10 minutes. Cool the leeks in a bowl of ice water. Discard the twine and pat the leeks dry. Cut the leeks into 1/2-inch rounds and blot dry.
3. In a large bowl, combine 3 tablespoons of the olive oil, 2 tablespoons each of the vinegar and orange juice and the orange zest. Add the leeks and turn to coat; season with salt and pepper.
4. Cook the eggs in a pot of boiling water for 6 minutes, then transfer them to a bowl of ice water to cool, about 3 minutes. Peel the eggs and carefully separate the whites from the runny yolks. Chop the egg whites and transfer to a small bowl. Stir in the shallot, mint and 1 teaspoon of the vinegar and season with salt and pepper.
5. In a small bowl, combine the egg yolks with 1 tablespoon of the oil and the remaining 2 tablespoons of orange juice. Season with salt and whisk until smooth. Strain into a small bowl. In another bowl, combine both of the mustards with 2 tablespoons of the oil and the remaining 1 tablespoon of vinegar; season with salt and pepper.
6. In a blender, puree the parsley with the remaining 1/4 cup of oil until smooth.
7. Spread some of the mustard vinaigrette, parsley puree and egg yolk sauce on plates. Top with the leeks vinaigrette and the egg whites. Garnish with leek ash and serve. —Daniel Eddy
MAKE AHEAD The leek ash, mustard vinaigrette and parsley puree can refrigerated separately overnight.
THAI BRUSSELS SPROUT SALAD
Thai Brussels Sprout Salad
Total 25 min; Serves 6
1/3 cup fresh lime juice
3 Tbsp. Asian fish sauce
3 red Thai chiles, minced
1 Tbsp. turbinado sugar
3/4 lb. brussels sprouts, thinly sliced (about 5 cups)
2 Honeycrisp apples, cored and chopped
1 cup chopped mixed cilantro and basil
Kosher salt and pepper
In a large bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar dissolves. Add the brussels sprouts, apples and herbs and season with salt and pepper. Toss to coat, then serve. —Kay Chun
Leeks with Tomato Vinaigrette
Total 30 min; Serves 4
Master chef Jacques Pépin reinvigorates classic leeks vinaigrette with fresh tomato and a little Worcestershire sauce.
4 medium leeks (11/4 lbs.), white and light green parts only, halved lengthwise
1 large tomato
3 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
Kosher salt and pepper
1. In a large saucepan, bring 2 cups of water to a boil over high heat. Add the leeks to the pan cut side down, cover and reduce the heat to low. Cook until the leeks are tender when pierced with a paring knife, about 15 minutes. Transfer the leeks to a paper towel-lined plate to drain, then arrange cut side up on a platter.
2. Meanwhile, bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Using a sharp paring knife, mark an X on the bottom of the tomato. Add it to the saucepan and blanch just until the skin starts to peel, about 30 seconds. Transfer the tomato to the ice bath to cool. Peel, halve and seed the tomato; cut it into 1/4-inch dice.
3. In a small bowl, toss the tomato with the olive oil, vinegar, mustard and Worcestershire sauce and season with salt and pepper. Spoon the tomato dressing over the leeks and serve. —Jacques Pépin
Peas with Ricotta and Spring Onion Kimchi
Active 40 min; Total 2 hr 30 min; Serves 8
Chef Zakary Pelaccio of Fish & Game in Hudson, New York, likes using spring onions (or ramps) to make a quick kimchi. He serves it alongside creamy ricotta—an unusual but compelling combo.
KIMCHI
2 lbs. small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large
1/4 cup Asian fish sauce
1/2 cup gochugaru (Korean red chile flakes)
1 Tbsp. minced peeled fresh ginger
1 Tbsp. sesame seeds
1 Tbsp. anise seeds
SALAD
11/2 lbs. sugar snap peas, trimmed
11/2 lbs. snow peas, trimmed
1 Belgian endive, quartered lengthwise and sliced crosswise 1/4 inch thick
Kosher salt and pepper
1 lb. fresh ricotta cheese
1. Make the kimchi Bring a large saucepan of water to a boil. Blanch the onions until tender, about 1 minute, then drain well. Transfer to a large heatproof jar.
2. In a small saucepan, combine the fish sauce, gochugaru and ginger with 1 cup of water and bring to a boil. Pour the hot mixture over the onions. Stir in the sesame seeds and anise seeds. Close the jar and let stand for 2 hours.
3. Meanwhile, make the salad Fill a large bowl with ice water. In a large saucepan of boiling water, blanch the snap peas until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer to the ice bath to cool. Blanch the snow peas until bright green and crisp-tender, about 1 minute. Drain and transfer to the ice bath. Drain all of the peas and pat dry, then cut in half lengthwise and transfer to a large bowl. Add the endive and 1/4 cup of the kimchi pickling liquid, season with salt and pepper and toss to coat.
4. Spoon the ricotta onto plates and top with the pea salad. Garnish with some of the kimchi and serve. —Zakary Pelaccio
Persimmon and Burrata Salad with Sesame Candy
Total 35 min; Serves 8
The Fuyu persimmon called for here is light orange and shaped like a tomato; don’t confuse it with the Hachiya variety, which is heart-shaped.
1/2 cup sugar
2/3 cup toasted sesame seeds
Kosher salt and pepper
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 Tbsp. pure maple syrup
2 Tbsp. minced shallot
5 oz. baby arugula
1/2 lb. burrata cheese (2 small balls), drained and cut into 3/4-inch pieces
2 firm Fuyu persimmons, cut into 3/4-inch wedges
1/2 cup pomegranate seeds
1. In a medium saucepan, cook the sugar over moderate heat, undisturbed, until melted and light golden, about 3 minutes. Stir in the sesame seeds and a pinch of salt and immediately scrape onto a parchment paper-lined plate. Let cool completely, then break the candy into small pieces.
2. In a medium bowl, whisk the olive oil with the vinegar, maple syrup and shallot; season with salt and pepper. Mound the arugula on a platter and scatter the burrata, persimmons, sesame candy and pomegranate seeds on top. Drizzle some of the dressing over the salad and serve, passing the remaining dressing at the table. —Helene Henderson
MAKE AHEAD The sesame candy can be stored in an airtight container for 5 days.
WINE Tropical-fruit-inflected California Sauvignon Blanc: 2014 Star Lane Vineyard.
BURRATA SALAD WITH PEACHES, PICKLED PEPPER AND PEA TENDRILS
Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
Active 30 min; Total 1 hr 45 min; Serves 4
PICKLED PEPPER
1 banana pepper or cubanelle pepper, seeded and thinly sliced into rings
2/3 cup Champagne vinegar
2 tsp. kosher salt
DRESSING
2 Tbsp. red wine vinegar
2 Tbsp. minced shallot
2 Tbsp. extra-virgin olive oil
2 Tbsp. grapeseed oil
Kosher salt and pepper
SALAD
Two 6-oz. balls of burrata cheese, patted dry and halved
1/2 cup small mint leaves
8 cups pea tendrils (41/2 oz.)
1 cup small purslane sprigs
Kosher salt and pepper
1 large, ripe yellow peach, pitted and cut into 12 wedges
1. Make the pickled pepper Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.
2. Meanwhile, make the dressing In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.
3. Make the salad In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges. —Ori Menashe
MAKE AHEAD The drained pickled pepper rings can be refrigerated for 1 week.
WINE Minerally, strawberry-scented rosé: 2014 Tenuta delle Terre Nere Etna Rosato.
Watermelon, Feta and Almond Salad
Total 20 min; Serves 6
1/2 cup raw almonds (3 oz.)
1/2 small seedless watermelon (41/2 lbs.), flesh cut into 1-inch pieces (8 cups)
Kosher salt
1/2 lb. Greek feta cheese, broken into 1/2-inch pieces (1 cup)
1. Preheat the oven to 375°. Spread the almonds in a pie plate and toast for about 10 minutes, until golden. Let cool.
2. Mound the watermelon in a large bowl and season with salt. Top with the cheese and toasted almonds and serve. —Scott Conant
BUILD YOUR OWN SALAD
Squash Salad
TOSS ROASTED BUTTERNUT SQUASH CUBES WITH ONE FLAVOR COMBINATION
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Coriander Vinaigrette
Makes 11/4 cups
In a small skillet, toast 11/2 Tbsp. crushed coriander seeds until very fragrant, about 2 minutes. Transfer the seeds to a medium bowl and add 6 Tbsp. white wine vinegar, 1 finely chopped shallot, 2 minced garlic cloves and 1/2 cup chopped cilantro. While whisking constantly, slowly drizzle in 3/4 cup extra-virgin olive oil until well blended. Season with kosher salt and pepper. —Susan Feniger
FRESH CHERRIES WITH SPRING ONIONS AND CILANTRO
Fresh Cherries with Spring Onions and Cilantro
Total 40 min; Serves 8
31/4 lbs. fresh cherries, pitted and halved (about 8 cups)
3 spring onions, bulbs only, thinly sliced (greens reserved for another use)
1 cup coarsely chopped cilantro, plus leaves for garnish
1 Tbsp. white wine vinegar, plus more for seasoning
1 Tbsp. Asian fish sauce, plus more for seasoning
In a large bowl, toss all of the ingredients. Season with more vinegar and fish sauce, if desired. Transfer to a platter, garnish with cilantro and serve. —Zakary Pelaccio
Fennel, Apple and Avocado Crudo
Total 30 min; Serves 4
Pink peppercorns (berries unrelated to true peppercorns) are slightly spicy and fruity, with a mild citrus taste. They’re used here to flavor a salt mix sprinkled on a supereasy vegetable crudo.
1 Tbsp. crushed pink peppercorns
1 Tbsp. chopped drained capers
1/2 tsp. flaky sea salt
1/2 tsp. finely grated Ruby Red grapefruit zest
6 Tbsp. fresh grapefruit juice
3 Tbsp. extra-virgin olive oil
1 Tbsp. chopped dill
2 firm, ripe Hass avocados—halved, pitted and cut into very thin wedges
1 fennel bulb—halved, cored and very thinly sliced lengthwise (2 cups)
1 medium Granny Smith apple, cored and thinly sliced
1. In a small bowl, mix the pink peppercorns with the capers and salt. In another small bowl, whisk the grapefruit zest with the juice, oil and dill.
2. On a platter, layer the avocados, fennel and apple, overlapping them slightly. Drizzle the grapefruit vinaigrette over the crudo and sprinkle with some of the pink peppercorn-caper salt. Serve immediately, passing the remaining salt at the table. —Kay Chun
Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante
Active 20 min; Total 45 min; Serves 6
F&W Best New Chef 2015 Ori Menashe makes amazingly creative salads at Bestia in L.A. Here, he dresses arugula, fresh Black Mission figs and pistachios with a spicy, lemony vinaigrette and a drizzle of crème fraîche.
VINAIGRETTE
2 Tbsp. fresh lemon juice
2 Tbsp. minced shallot
1/4 tsp. kosher salt
1/8 tsp. crushed red pepper
2 Tbsp. extra-virgin olive oil
2 Tbsp. canola oil
SALAD
1/2 cup unsalted pistachios
5 oz. baby arugula (8 packed cups)
Kosher salt and pepper
9 fresh Black Mission figs, quartered
1/4 cup crème fraîche
One 3-oz. wedge of Gorgonzola piccante, frozen overnight
1. Make the vinaigrette In a medium bowl, mix the lemon juice with the shallot, salt and crushed red pepper. Let stand for 30 minutes. While whisking constantly, slowly drizzle in both oils until incorporated.
2. Make the salad Preheat the oven to 425°. Spread the pistachios in a pie plate and toast for about 5 minutes, until golden. Let cool, then coarsely chop.
3. In a large bowl, toss the arugula with half of the pistachios and the vinaigrette; season with salt and pepper. Transfer to plates and arrange the figs around the salad. In a small bowl, stir the crème fraîche with 1 tablespoon of water until smooth; drizzle over the salad. Grate the frozen Gorgonzola over the salad, top with the remaining pistachios and serve. —Ori Menashe
WINE Citrus-and herb-scented Italian white: 2013 Pieropan Soave Classico.
Grilled Vegetables and Summer Greens with Shallot Vinaigrette
Total 40 min; Serves 6 to 8
Curtis Stone, the chef at L.A.’s Maude, grills everything in the summer, even avocados (keeping the skins on makes them easier to grill). He adds chunks of them to this hearty knife-and-fork salad.
VINAIGRETTE
6 Tbsp. extra-virgin olive oil
3 Tbsp. sherry vinegar
2 Tbsp. chopped tarragon
2 Tbsp. minced shallot
11/2 Tbsp. grainy mustard
Kosher salt and pepper
SALAD
1 lb. thin asparagus
4 heirloom tomatoes, quartered lengthwise
2 medium zucchini, halved lengthwise
2 unpeeled Hass avocados—washed, quartered and pitted
2 Tbsp. extra-virgin olive oil
Kosher salt and pepper
5 oz. mixed baby greens, such as baby kale and mustard greens (8 cups)
1/4 cup toasted hazelnuts, chopped
1. Make the vinaigrette In a medium bowl, whisk all of the ingredients until well blended. Season with salt and pepper.
2. Make the salad Light a grill. In a large bowl, toss the asparagus, tomatoes, zucchini, avocados and oil; season with salt and pepper. Grill over moderately high heat until tender, 2 minutes for the asparagus and avocados and about 5 minutes for the tomatoes and zucchini. Let cool.
3. Arrange the greens on a platter. Drizzle with 3 tablespoons of the vinaigrette and top with the hazelnuts. Serve with the grilled vegetables and the remaining vinaigrette. —Curtis Stone
WINE Fragrant, pear-scented Pinot Grigio: 2014 Erste + Neue.
Corn-and-Barley Salad
Active 25 min; Total 50 min; Serves 4 to 6
1/2 cup pearled barley
3/4 cup walnuts
3 cups fresh corn kernels (from about 4 ears)
1/4 cup chopped dill
1/4 cup snipped chives
3/4 cup chopped pitted mild green olives
3 Tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and pepper
1. Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the barley until just tender, about 25 minutes. Drain well and spread out on a plate to cool completely.
2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop.
3. In a large bowl, toss the barley with the corn, walnuts and all of the remaining ingredients. Season with salt and pepper and serve. —Justin Chapple
MAKE AHEAD The salad can be made up to 6 hours ahead and refrigerated. Serve at room temperature.
Homestyle Cucumber Salad with Garlic
Active 5 min; Total 25 min; Serves 4
1 large hothouse cucumber (1 lb.)—quartered lengthwise, seeded and cut into 2-inch lengths
1 Tbsp. minced garlic
1/2 tsp. kosher salt
1 Tbsp. toasted sesame oil
1. In a medium bowl, toss the cucumber with the garlic and salt. Cover and refrigerate for 20 minutes.
2. Drain the cucumber and transfer to a serving bowl. Drizzle with the sesame oil and serve cold. —Kian Lam Kho
MAKE AHEAD The cucumber salad can be refrigerated overnight.
Honey-Roasted Carrots with Lemon-Ginger Vinaigrette, Mâche and Crispy Prosciutto
Total 45 min; Serves 6 to 8
This roasted carrot salad with prosciutto is a master class in how to use hardy vegetables like sunchokes, parsnips, cauliflower or carrots. It would make a fine starter or a light main course for four people.
11/2 lbs. small carrots, scrubbed but not peeled
4 Tbsp. melted unsalted butter
Kosher salt and pepper
3 Tbsp. honey
1 Tbsp. canola oil
4 thin slices of prosciutto (2 oz.)
11/2 Tbsp. fresh lemon juice
1 tsp. finely grated peeled fresh ginger
1/4 tsp. finely grated lemon zest
1/4 tsp. finely grated lime zest
1/4 cup extra-virgin olive oil
4 oz. mâche
1. Set a large heavy rimmed baking sheet in the oven and preheat to 500°. In a large bowl, toss the carrots with the melted butter and season with salt and pepper. Spread on the preheated baking sheet and roast for about 10 minutes, until just softened. Drizzle the honey over the carrots and roast for 5 minutes longer, until caramelized. Transfer the carrots to a platter.
2. Meanwhile, in a large skillet, heat the canola oil. Add the prosciutto in a single layer and cook over moderate heat, turning once, until browned and crisp, about 4 minutes. Transfer to a paper towel-lined plate to cool, then break into large pieces.
3. In a medium bowl, whisk the lemon juice with the ginger and lemon and lime zests. Gradually whisk in the olive oil and season the dressing with salt and pepper.
4. In a bowl, lightly toss the mâche and prosciutto with half of the dressing. Mound the salad on top of the carrots and serve right away, passing the remaining dressing at the table. —Brandi Henderson
Ellen Bennett, founder of Hedley & Bennett handmade aprons, hosts a party at her L.A. home. Friends, including actor Jesse Tyler Ferguson, helped prep dishes, like a Mexican grilled-corn salad.
Mexican Grilled-Corn Salad with Citrus Aioli
Total 30 min; Serves 8
This sweet, salty salad inspired by elote (Mexican street corn) is the perfect picnic side. Bonus: You can make the aioli the night before and fold it in right before serving.
10 ears of corn, shucked
Kosher salt and pepper
1/2 cup mayonnaise
1/2 tsp. finely grated lime zest plus 3 Tbsp. fresh lime juice
1/2 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil, plus more for brushing
1/2 tsp. Dijon mustard
1 garlic clove, finely grated
1/8 tsp. cayenne
4 Tbsp. unsalted butter, softened
2 oz. queso fresco, crumbled (1/2 cup)
2 oz. Cotija cheese, finely crumbled (1/2 cup)
1/4 cup chopped parsley
1/4 cup chopped cilantro
1. Bring a large pot of water to a boil. Add the corn and a generous pinch of salt and return to a boil. Remove from the heat, cover and let stand for 5 minutes. Drain the corn and let cool slightly.
2. Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and cayenne. Season the citrus aioli with salt.
3. Light a grill or heat a grill pan. Brush the corn with olive oil and season with salt. Grill over high heat, turning occasionally, until lightly charred all over, about 5 minutes. Transfer to a plate and let cool slightly, then cut the kernels off the cobs; discard the cobs.
4. In a large bowl, toss the corn with the softened butter. Stir in the citrus aioli. Add the queso fresco, Cotija, parsley and cilantro. Season with salt and pepper and serve warm. —Ellen Bennett
MAKE AHEAD The citrus aioli can be refrigerated overnight.
Sweet Corn Salad with Pancetta and Mushrooms
Total 50 min; Serves 6
6 large ears of corn, shucked
8 scallions
4 oz. pancetta, cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
12 oz. cremini mushrooms, halved or quartered if large
Kosher salt and pepper
1 tsp. finely grated lemon zest plus 1/4 cup fresh lemon juice
1/2 tsp. honey
1 tsp. apple cider vinegar
4 oz. frisée, white and light green parts only (4 cups), torn into bite-size pieces
2 Tbsp. snipped chives
Shaved Gruyère cheese, for serving
1. In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes. Let cool, then cut the kernels off the cobs.
2. Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes. Cut into 2-inch lengths.
3. In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of fat from the skillet.
4. Heat 2 tablespoons of the oil in the skillet. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until browned, 5 to 7 minutes.
5. In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil. Season the dressing with salt and pepper. Add the corn, scallions, pancetta, mushrooms, frisée and chives and toss to coat; season with salt and pepper. Top the salad with shaved Gruyère and serve. —Shea Gallante
Cucumber Salad with Buttermilk Dressing and Pickled Onion
Total 45 min; Serves 4 to 6
PICKLED ONION
1 cup red wine vinegar
1/4 cup sugar
1/4 tsp. sea salt
1 red onion, thinly sliced
DRESSING
1/2 cup crème fraîche
1/4 cup buttermilk
1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. minced tarragon
1 Tbsp. minced chives
1 Tbsp. minced parsley
1 garlic clove, finely grated
Sea salt and black pepper
SALAD
3 Persian cucumbers, thinly sliced lengthwise
3 Kirby cucumbers, cut into thin wedges
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Sea salt and black pepper
Sunflower sprouts, roasted sunflower seeds and tarragon leaves, for garnish
1. Pickle the onion In a small saucepan, combine the vinegar, sugar and salt with 1/4 cup water and bring just to a boil, stirring to dissolve the sugar. Remove from the heat; add the onion. Let cool, then refrigerate until chilled.
2. Make the dressing In a small bowl, whisk all of the ingredients together and season with salt and pepper.
3. Make the salad In a medium bowl, toss all of the cucumbers with the vinegar and the 2 tablespoons of olive oil. Season with salt and pepper; let stand for 5 minutes.
4. Spoon the dressing into shallow bowls and top with the cucumber salad. Drain the onion and scatter over the salad. Garnish with sunflower sprouts and seeds, tarragon and a drizzle of olive oil. Serve. —Michael Fojtasek and Grae Nonas
Greek Bread Salad with Spinach and Tomatoes
Total 30 min; Serves 6 to 8
Ntounias restaurant on the island of Crete serves this excellent version of a classic Greek salad. It calls for the large, store-bought toasts called rusks. If you can’t find them, use extra-large plain croutons or torn and toasted pieces of sourdough.
2 lbs. tomatoes, cut into 1-inch pieces
2 oz. curly spinach, stemmed and sliced
1 cup thinly sliced white onion
1/4 cup sliced scallions
6 oz. manouri or mild feta cheese, crumbled
3 oz. rusks, broken into large pieces, or plain large croutons
1/3 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
Kosher salt and pepper
In a large bowl, combine all of the ingredients, season with salt and pepper and toss thoroughly. Let stand at room temperature until the rusks soften slightly, about 15 minutes, then serve. —Stelios Trilyrakis
WINE Lemony, medium-bodied Greek white: 2014 Argyros Assyrtiko.
Fried Eggplant Salad with Feta
Total 45 min; Serves 4
This warm salad is all about the tender fried eggplant. Leaving some of its skin on makes the dish pleasantly chewy.
One 11/2-lb. eggplant
Vegetable oil, for frying
Kosher salt and pepper
3 Tbsp. red wine vinegar
1 Tbsp. extra-virgin olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 medium green bell pepper, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
2 oz. Greek feta cheese, crumbled
1. Using a vegetable peeler, peel half of the eggplant; cut into 1/2-inch dice.
2. In a large saucepan, heat 1 inch of vegetable oil to 350°. Add half of the eggplant and fry over moderately high heat, stirring, until lightly browned, 5 to 7 minutes. Transfer the eggplant to a paper towel-lined baking sheet to drain; season with salt and pepper. Fry the remaining eggplant.
3. In a large bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. Season with salt and pepper and toss again. Sprinkle the feta on top and serve. —Yiannis Tsivourakis
WINE Zesty, herb-scented Greek white: 2014 Domaine Skouras Salto Moscofilero.
Sausage and Heirloom Tomato Salad
Total 30 min; Serves 8
L.A. chef-turned-apron-designer Ellen Bennet combines her favorite American and Argentinean salads into one giant bowl of tomatoes, spicy sausages, hearts of palm, olives and cilantro.
Five 4-oz. Calabrese or fresh chorizo sausages
11/2 lbs. heirloom tomatoes, cut into chunks
One 15-oz. can hearts of palm, drained and sliced
1/3 cup pitted kalamata olives, halved
1/4 cup extra-virgin olive oil
1/3 cup chopped cilantro
3 Tbsp. fresh lime juice
Kosher salt
1. Light a grill or heat a grill pan. Grill the sausages over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in each sausage registers 165°, about 10 minutes. Transfer to a carving board; let rest for 5 minutes, then slice 1/2 inch thick.
2. In a large bowl, toss the sausages with the remaining ingredients. Season with salt and serve. —Ellen Bennett
WINE Vibrant, robustly fruity Spanish rosé: 2014 Armas de Guerra.
GRILLED CHICKEN THIGH AND CUCUMBER SALAD
Grilled Chicken Thigh and Cucumber Salad
Total 30 min; Serves 4
“I’m a thigh guy,” says star chef Michael Symon, co-host of The Chew. “It has the deepest flavor of all chicken cuts.”
6 skin-on, boneless chicken thighs (2 lbs.), pounded 1/2 inch thick
1/4 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt and pepper
3 Tbsp. red wine vinegar
1 Tbsp. minced shallot
1 tsp. minced garlic
1 English cucumber, thinly sliced
1/4 cup thinly sliced red onion
1 small Fresno or red jalapeño chile, thinly sliced
2 Tbsp. chopped mint, plus whole leaves for garnish
3 Tbsp. chopped roasted unsalted almonds
1. Light a grill. Rub the chicken thighs with 2 tablespoons of the olive oil and season with salt and pepper. Arrange the chicken skin side down on the grill and top with a sheet of foil and a weighted heavy baking sheet. Grill the chicken over moderate heat until the skin is golden brown, about 5 minutes. Turn the chicken skin side up, top with the foil and weighted baking sheet and grill for 3 minutes longer. Remove the baking sheet. Turn the chicken skin side down once more and grill until the skin is crispy and the chicken is cooked through, about 2 minutes longer. Transfer the chicken to a cutting board.
2. Meanwhile, in a large bowl, combine the vinegar, shallot and garlic; gradually whisk in the remaining 1/4 cup of olive oil until well blended. Add the cucumber, onion, chile and chopped mint and season with salt and pepper. Toss to coat.
3. Slice the chicken and toss with the cucumber salad. Garnish with the nuts and mint leaves and serve. —Michael Symon
WINE Juicy, ripe-apple-scented Spanish white: 2013 Finca Antigua Viura.