Chinese Chicken Salad

This should fall under the heading: Things To Do With Your Costco Rotisserie Chicken. Mainly what I was looking for was a dressing that would work for this, which I found on the Serious Eats website. It is a keeper. For the Chicken: 2 cups shredded cooked chicken Dressing: 1/3 cup unseasoned rice vinegar 1/4 cup soy sauce 3 1/2 tablespoons honey 1/4 cup sesame oil 1/3 cup vegetable oil 3 medium cloves garlic, peeled and roughly chopped (about 1 tablespoon) 1 1/2-inch square piece fresh ginger, peeled and roughly chopped Salad-->you can really use anything you want, these are more ideas than strict ingredients. 4 to 5 romaine lettuce hearts, chopped 1 red bell pepper, thinly sliced 2 scallions, white and green parts, thinly sliced 1/2 cup grated carrots, from 2 carrots 1/4 cup chopped fresh cilantro 1/3 cup salted cashews or peanuts Make the dressing. Combine vinegar, soy sauce, honey, sesame oil, vegetable oil, garlic, and ginger. Blend in blender until homogenous.

Cucumber and Tomato Salad with Pomegranate Molasses

This is simple and easy--but it gets watery quickly and the pomegranate molasses slips off the vegetables, so dress this table side and eat immediately. • ½ pound Persian or English cucumbers, peeled • 1 large or 2 small Roma (plum) or other fleshy tomatoes • ½ cup chopped fresh herbs: one or more of mint, sorrel, lovage, flat-leaf parsley, and/or leaf celery • ½ teaspoon salt, or to taste • About 2 tablespoons pomegranate molasses (recipe follows) • Cut the cucumbers lengthwise in half, cut into 1 ½-inch lengths, and then cut into spears. Set aside in a shallow bowl. Bring a small pot of water to a boil. Drop in the tomatoes, then use a large spoon to lift them out, let cool a moment, and peel. Chop the tomatoes into 1/4-inch chunks. Add the tomatoes to the cucumber, then add the herbs and toss to mix. Add the salt and toss. Add the pomegranate molasses and toss. Taste for seasoning and adjust the salt if you wish.

Tomato Salad with Bacon

We are deep into summer now, and trying all sorts of different ways to have tomaotes and corn (together and separately). This is simple and delicious. 2 tbsp red wine vinegar 1 medium red onion thinly sliced 2 tbsp balsamic vinegar 2 tsp pomegranate molasses 6 tbsp extra-virgin olive oil 6 oz sliced bacon cut lengthwise into 1-inch-wide strips and then sliced crosswise into 1⁄2-inch pieces 3 large beefsteak tomatoes cut into 1-inch-thick slices 1 pint heirloom cherry tomatoes halved 2 tsp sugar 2 tsp Maldon sea salt 1 tsp freshly ground black pepper Leaves from 6 sprigs fresh tarragon QUICKLY PICKLE THE RED ONION: In a small bowl, combine 1 cup water with a few ice cubes, and stir in the red wine vinegar and the onion slices. Set aside. MAKE THE DRESSING: In a small bowl, whisk together the balsamic vinegar, pomegranate molasses, and olive oil. Taste for seasoning, and set aside. COOK THE BACON: Heat a medium skillet over medium heat, and add the bacon pieces and 1⁄2 cup water. (The water will “blanch” the bacon as it cooks and you will end up with crispier, less greasy bacon.) Simmer until the water evaporates and the bacon is crispy, 8 to 10 minutes. Use a slotted spoon to transfer the bacon pieces to a kitchen towel to drain. ASSEMBLE THE SALAD: Arrange the beefsteak tomato slices, flesh side up, in a single layer on a platter or on individual plates. Scatter the cherry tomatoes over them. Season them evenly with the sugar, Maldon salt, and black pepper. Drain the onions, pat them dry with a kitchen towel, and sprinkle them over the tomatoes. Drizzle with the dressing and sprinkle with the tarragon. Finish with the warm bacon. Serve immediately.

Romaine with Olives, Parmesan, and Pickled Onions

This is a variation of an Alison Roman salad, which is the one area of hers that I return to over and over again. This is put together in nothing flat--I mean 10 minutes, and it is beautiful and delicious. 1 fresh chile, thinly sliced 1/4 small red onion, thinly sliced ¼ cup cider vinegar 2 tsp honey Kosher salt and freshly ground black pepper 8 oz olives, pitted and crushed 1 tbs fresh oregano, coarsely chopped ( 1/2 tsp dried if you must, which I did) 1-2 heads romaine lettuce, chopped big ½ cup fresh flat-leaf parsley, very rough chopped enough olive oil--about a 1/4 c. should do About ½ cup finely grated pecorino cheese, plus more for serving Instructions Combine the chile, onion, vinegar, and honey in a dish. Season with salt and pepper and set aside for 5 minutes or so to soften and marinate the onion. After at least 5 minutes, add the olives and oregano to the onion and toss to coat. Arrange the lettuce and parsley on a large serving platter. Spoon the onion mixture over evenly. Don’t leave any of the vinegar behind. Season with salt and pepper and drizzle with olive oil. Scatter with cheese and serve immediately with more cheese for passing at the table.

Delicata Squash and Brussel Sprout Salad

This comes from Smitten Kitchen Everyday, and I made it without the pita chips (which I am sure would have been delicious) because I was serving to two people who cannot have gluten, and we are doing delivery meals instead of the traditional family dinner, and it was just too complicated to do it any other way.  Without the pita, it is a very good way to have both squash and Brussels sprouts, and would be a good Thanksgiving table dish.

Salad
3 tablespoons olive oil, possibly plus another spoonful
1 1/4 pound delicata squash (one medium)
1/2 pound brussels sprouts
Salt and freshly ground black pepper or Aleppo pepper flakes to taste
1 large pita bread
Kosher salt
2 scallions, thinly sliced
About 1 tablespoon mint leaves, finely chopped
About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped
Additional ground sumac or paprika, to finish

Dressing
2 teaspoons ground sumac or paprika (see Note above)
2 teaspoons warm water
1 to 2 tablespoons lemon juice
1 small garlic clove, minced
1 teaspoon white wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper or Aleppo pepper flakes to taste

Prepare vegetables: Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.

Cut ends off delicata squash and scrape out seeds with a spoon. [Did you know you can toast these like pumpkin seeds for a crispy garnish? You can!] Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks (I cut each ring into 1/6ths). Spread on first baking sheet in one layer; sprinkle with salt and pepper. Roast for 20 to 25 minutes, until bronzed underneath, then flip and roast for another 10 to 13 minutes, until browned at the edges and tender in the center. Set aside to cool slightly.

Meanwhile, trim ends and any discolored leaves from brussels sprouts and halve them lengthwise. Spread cut-side-down on second baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, then flip sprouts and roast them for another 5 to 10 minutes, until toasty and crisp. Set aside to cool slightly.

Prepare pita chips: Split pita into two layers and cut or tear into large bite-sized chunks. Toss in a bowl with a little less than 1 remaining tablespoon olive oil and a couple pinches of salt. Spread on a baking sheet (I reused my brussels sheet, because they were done first) and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.

Make dressing: Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste; you may find you need more lemon juice or vinegar.

Assemble salad: In a medium-large bowl, combine warm roasted vegetables and scallions. Toss with 1/2 to 2/3 dressing, or to taste. Stir in chopped herbs, then pita chips; add more dressing and adjust salt and pepper levels if needed. Sprinkle with sumac to finish, and serve.

 

Crab Salad

We usually make our Gulf crab meat into crab cakes, but we took a break from that recently, and it was really delicious.  The sour cream is an inspired addition.  Add lots of herbs.

• 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
• 1 stalk celery, peeled, and cut into 1/8-inch dice
• 4 teaspoons finely sliced fresh chives
• 1 teaspoon minced fresh tarragon leaves
• 1/3 cup prepared mayonnaise
• 3 tablespoons sour cream
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground pepper 
• Chopped parsley to taste

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. 
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve. 
Serve on toasted rolls or on a bed of lettuce.

Tangy Cucumber and Tomato Salad

This simple salad that highlights what we have oodles of from the garden comes from a Persian cookbook.

• 1 kg English cucumbers, peeled and cut into 4 cm spears
• 300 g cherry tomatoes, washed and cut in half
• 15 g fresh chives, finely chopped
• 15 g flat leaf parsley, finely chopped
• 1 1/2 teaspoons salt, or to taste
• 4 tablespoons pomegranate molasses

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1. Toss the cucumbers, tomatoes, fresh herbs and salt in a large salad bowl. Taste for seasoning and adjust, as needed
2. Drizzle with pomegranate molasses. Serve immediately or cover and hold for up to 30 minutes.

Cucumber and Poppy Seed Salad

It is high cucumber season these days at our house, where we harvest twice a day and there is no letting up in the volume.
Here is an Ottolenghi recipe to address the crisis.

6 small cucumbers (about 1 lb)
- 2 mild red chilies, thinly sliced
- 3 tbsp coarsely chopped cilantro
- 4 tbsp white-wine vinegar or rice vinegar
- 1/2 cup sunflower oil
- 2 tbsp poppy seeds
- 2 tbsp superfine sugar
- salt and freshly ground black pepper

Chop off and discard the ends of the cucumbers. Slice the cucumbers at an angle, so you end up with pieces 3⁄8 inch thick and 1 1/4 to 1 1/2 inches long.
Mix together all the ingredients in a large bowl. Use your hands to massage the flavors gently into the cucumbers. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers. The salad should be sharp and sweet, almost like a pickle.
If not serving immediately, you might need to drain some liquid off later. Adjust the seasoning again afterward.

Lemon Caper Dressing

Pay attention, because there is a lot of lemon in this.
It can be used on vegetables as well as salad, or to finish off a chicken or fish dish.

• 2 medium lemons
  
• 3 tablespoons finely chopped shallots
  
• 2 tablespoons Dijon mustard (choose one whose flavor you like on its own -- we used Maille)
  
• 2 tablespoons drained capers, finely chopped
  
• 1/2 teaspoon Maldon or another flaky sea salt
  
• 1/2 teaspoon superfine sugar
  
• 1/4 cup extra virgin olive oil
  

1. Segment the lemons over a bowl to catch the juices (see note below). Set aside.
2. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well.
3. Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour.
4. Note: To segment the lemons: Use a sharp knife to cut off just enough of the fruit's top and bottom to expose a full circle of the flesh on either end. Stand the lemon on one of its ends, place your knife point at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom. Repeat the process until all you have left is a nice, round, naked fruit. If you've missed any white pith, trim it off. Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time (see slideshow). Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes.

Kale and Orange Salad

I had some orange juice in the fridge that was occupying a lot of space and I wanted it to go into a dish.

• 1 bunch kale, leaves torn off the stalks
• 1/4 cup orange juice 
• 2 tablespoons olive oil 
• 1 teaspoon sugar 
• 1 clove garlic, pressed or grated 
• Salt and freshly ground black pepper
• 1 heaping tablespoon sour cream or plain Greek yogurt 
• 3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks 
• 4 ounces goat cheese (chevre) or sliced red onions or chopped nuts

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
Add some optional ingredients and serve.

Apple Fennel Salad

This was a recipe that was floated as a lighter salad that could be on the Thanksgiving table.  I would agree with that (especially if you left the cheese out, as I did), but at this point, our kids absolutely want their favorites and that doesn't leave much room on the groaning table, so I made it early, with a fennel bulb that came with our CSA.

• 3 tablespoons lemon juice, plus more to taste
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 large fennel bulbs, thinly sliced on a mandoline
• 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
• 3 celery stalks, thinly sliced on a mandoline
• ⅓ cup fennel fronds or roughly chopped parsley leaves
• ½ cup toasted walnuts
• 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup) (optional)

1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.