The Southern salad that usually comes to mind first is potato salad. But the list of Southern-style salads is actually long and varied. That’s probably due to the Southern garden. It’s the best place for all the right fixings for a great salad. Thomas Jefferson had a wonderful one he referred to as his “kitchen garden.” It covered the length of three football fields—ample space to experiment with growing more than three hundred varieties of vegetables and herbs!
Southern gardens today still burst with the best greens grown to man—collards and cabbage. They’re also rich in root vegetables, like beets and sweet potatoes, as well as fresh, juicy tomatoes and plump strawberries.
Salads are wonderfully flexible. They can begin a meal or end a meal. You can have one for brunch, lunch, or dinner, or for a late-night repast. A salad can even be a breakfast, like my recipe for Frisée Salad with Smoked Bacon, Mushrooms, and Quail Eggs. Like any other course, they should be planned with the right mix of ingredients. And I do like a new take on old favorites.
We’ve all had potato salad, and everyone has a favorite version or at least knows where to find it. But if you’re ready for a change, I think you’ll appreciate the recipe for Sweet Potato Salad with Orange-Maple Dressing. When we think collards, we don’t think of a salad. But Collard Greens Slaw is delicious, and it’s a great way to get the nutritional value of collards into your diet. Warm Cabbage Cashew Apple Slaw takes the place of cole slaw when temperatures begin to drop.
I’ll take okra any day, any way. If I’m already grilling, I’ll put on some okra and make Grilled Okra and Tomato Salad. This recipe includes a dressing that can go Creole or Cajun. Slow-Roasted Beets and Arugula Salad with Sunflower Vinaigrette aren’t your mother’s beets, which usually came out of a jar or can. You’ll need fresh beets for this recipe. It’s a healthy, flavorful salad, and the sunflower seeds give it a nice crunch.
On special occasions, my mother always made a gelatin mold. We ate it as a side, as we would a salad. The Nutty Fruit Gelatin Salad adds a light, sweet touch to a meal with its combinations of different fruit-flavored gelatins and canned fruits. I wanted to do something different with watermelon, my favorite fruit. I originally created my Watermelon Mint Salad to pair with grilled lamb chops. I just love the warmth of the chops and coolness of the salad.
I also like dishes that successfully marry the sweet with the savory, as in the Grilled Chicken and Strawberry Salad with Toasted Sugared Pecans and Strawberry Vinaigrette. Make sure you use the juiciest strawberries you can find.
You may wonder why there’s a lobster salad in this book—it doesn’t seem very Southern. I’ve noticed something about my Southern friends when they entertain: they don’t always serve the expected down-home Southern meal. I find that they up the ante with more expensive meats and fish. So I thought I’d do the same and included Fifties-Style Lobster Salad. At our Sag Harbor restaurant we serve it in a half lobster shell on a bed of summer greens. Fried Calamari has always been a popular appetizer at our restaurants, so why not create a calamari salad for my family and friends? Add cornbread or crusty French bread and it makes a nice, well-rounded entrée, served with a spicy tomato dressing. Salad days are here to stay. Start tossing!
YIELDS 6 SERVINGS
I wanted to do something different with collard greens, a Southern staple for well over a century, so I created this recipe as an accompaniment for my Seafood Salad (see recipe on page 114). It’s easy to prepare and makes a great side salad for any meal. This salad is best prepared ahead and refrigerated until the greens are softened and wilted. Serve slightly chilled or at room temperature, or quickly sauté it for an extra flavorful, warm side dish.
¼ cup white wine vinegar
¼ cup extra virgin olive oil
1 tablespoon sugar
1½ teaspoons dry mustard
1½ teaspoons celery seed
1 teaspoon sweet Hungarian paprika
Salt and freshly ground black pepper to taste
1 large bunch (about 1 pound) collard greens, thick stems trimmed and leaves halved lengthwise, then thinly sliced crosswise (about 8 cups)
4 cups (about ½ medium head) thinly sliced Napa cabbage
1 cup (about 2 large) coarsely grated peeled carrots
1. To make the dressing, in small bowl, whisk the vinegar, olive oil, sugar, mustard, celery seed, and paprika to blend. Season with salt and pepper. (Dressing can be made 1 day ahead; place in a sealed container and refrigerate until ready to use.)
2. In a large bowl, combine the collard greens, cabbage, and carrots. Pour the dressing over the vegetables; season generously with salt and pepper, and toss well to coat. Cover and refrigerate until the collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours. Serve chilled or at room temperature.
YIELDS 4 SERVINGS
Fried calamari, also known as squid, is such a popular appetizer in all of our restaurants that I decided to create a salad that showcases a seasoned version of it with a Cajun or Creole twist. The peppery taste of the arugula and the tender, mild flavor of the baby spinach is a delicious combination with the fried calamari. Drizzle the spicy dressing slowly … a little goes a long way!
1 pound fresh calamari
2 cups all-purpose flour, or more as needed
1 tablespoon salt-free Cajun or Creole seasoning blend
1 teaspoon seasoned salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
½ cup buttermilk
Bottled clam juice or water, as needed
Vegetable oil, for frying
2 cups arugula
2 cups baby spinach
6 cherry tomatoes, halved
6 pear tomatoes, halved
Spicy Tomato Dressing (recipe follows), for serving
1. Cut the calamari body into rings approximately ¼ inch thick, reserving the tentacles. Rinse the rings and tentacles well in cold water, then blot dry on paper towels.
2. In a large shallow plate or pan, combine the flour, Cajun or Creole seasoning, seasoned salt, and pepper. Pour the buttermilk into a shallow bowl; if needed, add a small amount of clam juice or water to thin the milk.
3. In a large skillet, pour ¼ inch of oil and heat over medium-high heat. Dip the calamari rings and tentacles first into the buttermilk and then into the seasoned flour, turning to coat evenly.
4. Using a slotted spoon, immediately lower the rings into the hot oil. Cook, turning occasionally, for 2 to 3 minutes, until golden brown on all sides. Remove the calamari from the oil and drain on paper towels. Keep warm until ready to serve.
5. Divide the arugula and spinach evenly onto large salad plates or shallow bowls, using ½ cup of each for each salad. Arrange the tomatoes on the salad, and evenly top with fried calamari. Drizzle with Spicy Tomato Dressing and serve immediately.
YIELDS ABOUT 1 CUP
3 plum or Roma tomatoes, halved, seeded, and chopped
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
2 tablespoons extra virgin olive oil
½ teaspoon salt-free Creole or Cajun seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper, or to taste
1. In a blender or mini food processor, combine all the ingredients and process on high speed until smooth. Scrape down the sides and blend again.
2. Serve immediately over Fried Calamari Salad, or place in a sealed container and refrigerate until needed. Dressing will keep in the refrigerator for up to 3 days.
YIELDS 4 SERVINGS
One great thing about this salad is its versatility: it would be perfect for a breakfast buffet, as a small appetizer, or even as an entrée salad for lunch. The shiitake mushrooms, with their distinctive smoky aroma, enhance the flavors of the bacon, and the dressing adds just the right amount of kick to this salad. Quail eggs are available at most specialty stores. While the eggs are small in size—4 quail eggs equal 1 chicken egg—they have a big yolk that yields lots of flavor.
16 large shiitake mushrooms, or fresh mushrooms of your choice, stems removed
3 tablespoons plus 1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste
6 ounces smoked slab bacon, or 10 slices smoked bacon, cut into ¼-inch pieces
3 cups frisée lettuce, torn into pieces
2 cups arugula, torn into pieces
2 cups baby spinach
Spicy Dijon Vinaigrette (recipe follows)
16 Poached Quail Eggs (recipe follows)
1. Preheat oven to 425°F. Arrange the mushrooms on a roasting pan, drizzle with 3 tablespoons olive oil, and season with salt and pepper to taste.
2. Roast the mushrooms for 8 to 10 minutes, until they are soft, fragrant, and slightly browned. Remove from oven, and when they are cool enough to handle, slice into pieces. Transfer the mushrooms to a bowl and set aside.
3. In a sauté pan, warm the remaining teaspoon of olive oil over medium heat. Add the bacon and cook, stirring often, for about 6 to 8 minutes, until crisp. Remove the bacon with a slotted spoon and allow to drain on paper towels.
4. In a salad bowl, combine the frisée, arugula, and spinach, dress with Spicy Dijon Vinaigrette, season to taste with salt and pepper, and toss lightly to coat. Divide the salad greens among 4 plates.
5. Arrange the mushrooms and carefully place 4 quail eggs on each salad. Garnish each salad with crumbled bacon, and serve immediately.
YIELDS 4 SERVINGS
1 teaspoon white vinegar
1/8 teaspoon salt
16 quail eggs
1. Fill a small nonstick skillet halfway with water. Bring the water to a slow simmer over medium heat. Add the vinegar and salt.
2. One at a time, gently break 4 of the quail eggs into a small saucer or ramekin. Slide the eggs into the water. Continue with the remaining eggs, 4 at a time, adding each ramekin of eggs to a different spot in the skillet, creating 4 groups of eggs.
3. Gently spoon the simmering water over the eggs. Place the lid on the skillet to gently poach the eggs for about 1½ to 2 minutes. Carefully remove each group of eggs with a slotted spoon, and serve over Frisée Salad.
YIELDS 2/3 CUP
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1½ teaspoons Dijon mustard
1 clove garlic
1 teaspoon Worcestershire sauce
¼ to ½ teaspoon hot pepper sauce, or to taste
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil
1. In a blender, purée the lemon juice, vinegar, mustard, garlic, Worcestershire sauce, hot pepper sauce, salt, and pepper. Slowly add the olive oil in a thin stream, while blending.
2. Serve immediately over Frisée Salad, or place in a sealed container and refrigerate until needed. Dressing will keep in the refrigerator for up to 3 days.
YIELDS 4 SERVINGS
This recipe was a big hit at my D.C. restaurant, and is one of my favorite dishes. When the chef took it off the menu, as chefs often do to rotate items, I knew I was going to put it in one of my cookbooks. Since fresh strawberries are readily available year round, and grilled chicken is so quick to prepare, this is one of those recipes that’s easy to put together. I have included Strawberry Vinaigrette to go with it; however, there are quite a few great store-bought options if you prefer not to make your own. The homemade Strawberry Vinegar in this recipe is really delicious, but if you are pressed for time, feel free to substitute store-bought raspberry vinegar or red wine vinegar.
4 skinless, boneless chicken breast halves (about 1½ pounds)
¼ cup extra virgin olive oil
2 tablespoons Strawberry Vinegar (recipe follows) or red wine vinegar
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 cups mixed salad greens (about 3 ounces)
1½ cups sliced fresh strawberries
Strawberry Vinaigrette (recipe follows), or store-bought salad dressing
½ cup toasted sugared pecans halves, chopped
1. Place the chicken in a 1-gallon-size plastic resealable bag. In a small bowl, whisk together the olive oil, Strawberry Vinegar, thyme, garlic, salt, and pepper. Pour the marinade over the chicken breasts. Seal the bag and refrigerate for up to 1 hour.
2. Prepare a charcoal or gas grill to high heat. Grill the chicken breasts for 4 to 5 minutes on each side, until cooked through. Remove from grill to a clean platter, cover with foil, and allow to stand for 5 minutes before serving, to retain juices.
3. Divide the salad greens on 4 salad plates. Slice the chicken breasts thinly on the diagonal and arrange one chicken breast half on each plate. Evenly distribute the strawberries on each of the salad plates.
4. Drizzle each salad with 2 tablespoons of Strawberry Vinaigrette and sprinkle with 2 tablespoons chopped toasted sugared pecans. Serve immediately.
YIELDS 1 CUP
This is one of those recipes I like to prepare at my home in Sag Harbor when I have the time. It brings back memories of being in my mother’s kitchen when she and Dad used to can up as much of the produce from our garden as possible. You can purchase strawberry vinegar, but if you have fresh strawberries and thyme on hand, it is well worth the time and energy to make it yourself—plus it makes for a personal host or hostess gift when presented in a pretty bottle!
½ cup extra virgin olive oil
¼ cup seedless strawberry jam or sweetened puréed fresh strawberries
¼ cup Strawberry Vinegar (recipe follows) or red wine vinegar
In a small bowl, whisk all the ingredients together. Place in a sealed container and refrigerate until needed. Dressing will keep stored in the refrigerator for up to 3 days.
YIELDS 2 CUPS
½ cup sliced strawberries, stems removed
6 to 8 sprigs fresh thyme
2 cups red wine vinegar
1. In a sterilized glass jar, combine the strawberries and thyme.
2. In a small nonreactive saucepan, heat the vinegar just until warm. Pour the warm vinegar over the strawberries and thyme. Allow to cool to room temperature, and seal jar with a lid. Refrigerate for at least 6 days. Strain before using. Vinegar will keep stored in the refrigerator for up to 2 weeks.
YIELDS ½ CUP
½ cup pecan halves
1 tablespoon butter
2 teaspoons sugar
½ teaspoon salt
In a small skillet, toast the pecans over medium heat, stirring until browned and fragrant, about 5 minutes. Pour the pecans into a small dish or bowl. Toss the hot pecans with the butter, sugar, and salt. Spread on a plate to cool.
YIELDS 4 SERVINGS
This recipe was developed for an outdoor charcoal or gas grill to give it a smoky flavor; a wire grill basket with small openings will help to ensure the okra doesn’t fall during cooking. Because the okra gives off a lot of liquid, it is precooked to crisp-tender, then lightly charred so it does not overcook. For indoor cooking you can use a grill pan; while it doesn’t offer quite the same flavor, it works equally well. Make sure to toss the okra and tomatoes with the vinaigrette just before serving to keep the color bright green.
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon brown sugar
½ teaspoon dry mustard
½ teaspoon Cajun or Creole seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound fresh okra
4 medium plum tomatoes, quartered
4 cups mixed salad greens
¼ cup chopped fresh basil
½ cup sliced scallions, white and green parts
6 strips bacon, cooked crisp and crumbled
1. Heat a charcoal or gas grill or stovetop grill pan to medium-high heat.
2. Meanwhile, to make the salad dressing, in a small bowl, whisk together ¼ cup olive oil with the vinegar, brown sugar, mustard, Cajun or Creole seasoning, salt, and pepper. Set aside.
3. Rinse the okra and trim the stems without cutting the pods. Bring a small pot of salted water to a boil over high heat. Add the okra and boil for about 3 minutes, until crisp-tender. Drain and rinse with cold water to retain the bright green color.
4. Toss the okra and tomatoes with the remaining 2 tablespoons olive oil and place in a grill basket. Grill the vegetables until lightly charred, turning occasionally, about 3 to 4 minutes. Remove the vegetables from grill and cool slightly.
5. Divide the salad greens among 4 plates. Toss the grilled okra and tomatoes with the dressing and divide among the salad plates. Sprinkle with the fresh basil, sliced scallions, and crumbled bacon and serve immediately.
YIELDS 4 SERVINGS
Lobster is one of the most popular items on the menu at my Sag Harbor restaurant, and the Fifties-Style Lobster Salad served in a lobster shell is definitely our most popular and impressive presentation. To make this salad at home, look for lobsters that are active and lively. If live lobsters are not available, use whole frozen lobsters, thaw, and cook according to package directions. For an alternative presentation, the lobster salad can be served on a bed of salad greens garnished with red and yellow cherry tomatoes.
Two 1½- to 2½-pound fresh live lobsters (2 cups finely chopped cooked lobster)
½ cup finely chopped celery
2 scallions, finely sliced, white and green parts
½ to ¾ cup mayonnaise
½ teaspoon dry mustard
2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt
Freshly ground black pepper to taste
Old Bay Seasoning to taste
Chopped fresh parsley, for garnish
1. To cook the lobsters, in a large pot, bring 6 quarts of salted water to a boil over high heat. Add the live lobsters, head first, one at a time, careful to grasp just behind the claw. Return water to a boil and cook for 12 to 14 minutes, or until lobsters are bright red. Using tongs, remove the lobsters from the pot, and allow to drain until cool enough to handle.
2. Turn a lobster on its back, make a deep cut through the length of the body with a heavy sharp knife, and spread the halves apart. Scoop out and set aside the green liver—also known as tomalley—and the coral roe, found in the female lobster. Discard the lungs and stomach. Carefully remove the lobster meat from the body halves and set aside. Repeat with the remaining lobster.
3. To prepare the lobster salad, finely chop the lobster meat and place in a large bowl. Add the celery, scallions, mayonnaise, mustard, lemon juice, sea salt, pepper, and Old Bay Seasoning, and toss until well combined. Taste to adjust seasonings.
4. Divide the lobster salad among the four lobster body halves, garnish with chopped fresh parsley, and serve immediately.
YIELDS 6 TO 8 SERVINGS
Gelatin salads were popular when I was growing up, and always looked beautiful when placed on our buffet table. Back in the day, my mother and aunts used fruit cocktail and nuts in their gelatin salads. There was always that moment of anticipation before the salads came out of the molds as we waited to see if they would make it out in one piece—and they usually did. My mom would give the bottom of the mold a quick dip in some warm water and run a knife around the edge to break the seal, though I find a warm towel placed over the mold works well, too. In my Nutty Fruit Gelatin Salad, the colors of the gelatin studded with apricots, peaches, and pecans create a tasty texture and elegant addition to any table!
1 package apricot-flavored gelatin
1 package mango-flavored gelatin
2 cups water
2 cups cold ginger ale
6 canned apricot halves, drained
12 canned peach slices, drained
½ cup chopped pecans or walnuts
1. In a medium mixing bowl, place the apricot and mango gelatin. Bring 2 cups of water to a boil. Pour over the gelatin and stir to dissolve for at least 2 minutes. Gradually stir in the ginger ale until thoroughly incorporated. Cover the bowl and refrigerate for about 2 hours, until the mixture starts to gel.
2. In the bottom of a ring mold, decoratively place half the apricots and peaches. Dice the remaining fruit, then stir the diced fruit and the nuts into the gelatin. Pour the mixture slowly into the ring mold, cover, and refrigerate for at least 4 hours, until firm.
3. Unmold by inverting the mold over a serving plate or cake stand. Place a warm wet dish towel over the mold until it loosens, then gently pull off the mold. Serve immediately.
YIELDS 4 TO 6 SERVINGS
Cobb salads have become popular again, which is no surprise since they are so delicious. This salad is practically a meal in itself, with its variety of ingredients. I have made a few slight changes to the traditional recipe, substituting fresh seafood for the meat, and created a Basil-Dill Vinaigrette that complements the seafood perfectly. If you love fresh seafood, this recipe is a must!
1 head bibb lettuce
6 cups mixed salad greens
1 head endive, sliced
Basil-Dill Vinaigrette (recipe follows)
2 cups flaked cooked salmon
2 cups diced cooked shrimp
2 cups flaked cooked crabmeat
1 ripe avocado, peeled and diced
1 medium red onion, minced
4 boiled eggs, diced
2 medium red tomatoes, diced
2 medium yellow tomatoes, diced
½ cup Roquefort (or other blue) cheese
¼ cup chopped fresh chives
1. Separate the leaves of the bibb lettuce, wash, and dry them on paper towels. Arrange the leaves on a serving platter.
2. In a large bowl, toss the mixed greens and endive with ½ cup of the Basil-Dill Vinaigrette. Evenly place the mixed greens over the bibb lettuce.
3. Lay a row each of salmon, shrimp, and crabmeat across the top of the greens. Arrange rows of avocado, onion, boiled eggs, and tomato on all sides of the seafood. Sprinkle the blue cheese and chives on top of the salad and drizzle with the remaining Basil-Dill Vinaigrette.
YIELDS ABOUT ¾ CUP
½ cup extra virgin olive oil
¼ cup white wine vinegar or freshly squeezed lemon juice
2 teaspoons anchovy paste
2 teaspoons minced garlic
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh dill
In a small bowl, place all the ingredients and whisk until well blended. Use immediately to dress Seafood Cobb Salad.
YIELDS 6 SERVINGS
Southerners love their seafood—but no matter where you live, this salad is sure to please your palate. Its beauty is in the combination of the clams and mussels in their shells along with the sea scallops and shrimp. This dish would look beautiful on a buffet, or as part of a large spread. The seafood tossed with herbs and spices is the perfect combination of flavors, and when served over the Collard Greens Slaw makes for a gorgeous dish, flavorful and elegant!
1 pound small littleneck clams or Manila clams, scrubbed
1 pound mussels, scrubbed and debearded
1 cup dry white wine
1 pound sea scallops, connective side tissue trimmed
¾ pound uncooked large shrimp, peeled and deveined
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons packed chopped fresh basil
1½ tablespoons chopped fresh parsley
1½ tablespoons drained capers
1½ large cloves garlic, minced
1½ teaspoons Dijon mustard
¼ teaspoon dried crushed red pepper
Salt and freshly ground black pepper to taste
Collard Greens Slaw (see recipe on page 101), for serving
1. In large wide pot, combine the clams, mussels, and wine. Cover lid tightly, and cook over high heat for about 4 to 5 minutes, until the clams and mussels open. Discard any clams and mussels that do not open. Using a slotted spoon, transfer the clams and mussels to a very large bowl. Strain the cooking liquid into a medium bowl and set aside.
2. In a large saucepan of boiling salted water, cook the scallops until just opaque in the center, about 3 minutes. Using a slotted spoon, remove the scallops from the saucepan and add to the clams and mussels.
3. Return the water in the saucepan to a boil. Add the shrimp and cook just until opaque in the center, about 3 minutes. Drain the shrimp and transfer to the bowl with the shellfish. (Seafood can be prepared 4 hours ahead and refrigerated until serving.)
4. In a small bowl, whisk together the olive oil, vinegar, basil, parsley, capers, garlic, mustard, and crushed red pepper. Season with salt and pepper. Whisk 1/3 cup of the reserved cooking liquid into the dressing (reserve remaining cooking liquid for another use). Dressing can be made up to 4 hours ahead; cover tightly, refrigerate, and bring to room temperature before using.
5. Pour the dressing over the shellfish and toss to combine. Serve over Collard Greens Slaw.
YIELDS 4 SERVINGS
Beets are very sweet—they have the highest sugar content of any vegetable—but are very low in calories. Common beets are dark red, and the betacyanin dye turns hands a brilliant magenta when handling, so use latex or rubber gloves and a plastic cutting board when preparing them. This recipe is all about presentation and the layers of flavor and texture from the sweet beets, the crunch of the walnuts, and the peppery spice of the arugula. The Sunflower Vinaigrette and Balsamic Reduction are a must.
4 medium beets
3 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
2 tablespoons unsalted, toasted sunflower seeds
½ teaspoon salt
Pinch of freshly ground black pepper
6 cups arugula, stems removed
½ cup walnut halves
½ cup crumbled goat cheese
Salt and freshly ground black pepper to taste
Sunflower Vinaigrette (recipe follows)
Balsamic Reduction (recipe follows)
1. Preheat oven to 350°F. Wash the beets well and trim the roots and stems without piercing the skin. Place the beets on a sheet of aluminum foil, fold into an airtight packet, and place on a cookie sheet. Bake for 45 to 60 minutes, until beets are tender.
2. Cool the beets, remove the skin, and cut into small cubes (you should have about 2 cups of diced beets). Cover the beets and chill until ready to prepare salad.
3. In a small bowl, whisk together the olive oil, red wine vinegar, sunflower seeds, salt, and pepper.
4. In a large bowl, toss the arugula with the Sunflower Vinaigrette and distribute among four salad plates. Distribute the beets, walnuts, and crumbled goat cheese evenly over the top of each salad. Drizzle the rim of each plate with Balsamic Reduction. Serve immediately.
YIELDS ABOUT ¼ CUP
Sunflower seeds are rich in calcium and minerals. For this vinaigrette, use whole unsalted toasted sunflower seeds.
3 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
2 tablespoons unsalted, toasted sunflower seeds
½ teaspoon salt
Pinch of freshly ground black pepper
In a mixing bowl, whisk together all the ingredients. Serve immediately with Slow-Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 3 days.
YIELDS ½ CUP
1½ cups balsamic vinegar
In a small stainless steel saucepan, bring the vinegar to a boil. Lower heat to medium and allow the vinegar to reduce down to ½ cup, about 20 minutes. Allow the Balsamic Reduction to cool completely and serve with Slow-Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 2 weeks.
YIELDS 6 SERVINGS
Sweet potatoes are high in vitamins A and C. These edible roots come in many varieties, and interestingly enough are not related to yams as widely thought. I enjoy cooking them many different ways, and I think they make a surprisingly tasty, colorful salad with my Orange-Maple Dressing.
3 pounds red-skinned sweet potatoes, peeled and cut into ¾-inch cubes
½ cup extra virgin olive oil
2 tablespoons pure maple syrup
¼ cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons minced peeled fresh ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup chopped green onion
½ cup chopped fresh parsley
¼ cup coarsely chopped toasted pecans
¼ cup golden raisins
¼ cup brown raisins
Salt and freshly ground black pepper to taste
1. In a large pot, steam the sweet potatoes in batches until just tender, about 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.
2. Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking together the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg, and salt.
3. Add the green onion, parsley, pecans, and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture, and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until serving.
YIELDS 4 TO 6 SERVINGS
I originally developed this recipe as a side for pork chops, but it stands well on its own and can be served warm or at room temperature. The tartness of the apples and texture of the cabbage and the chopped cashews give the slaw the perfect crunch.
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 small head (about 2 pounds) green cabbage, finely shredded
2 Granny Smith apples, cored and shredded
½ cup apple cider
¼ cup freshly squeezed lemon juice
½ teaspoon sugar
Salt and freshly ground black pepper to taste
1 cup chopped roasted unsalted cashews
1. In a large skillet, melt the butter and olive oil over medium-high heat. Add the shredded cabbage and apples, tossing to coat well.
2. Add the apple cider, lemon juice, and sugar to the cabbage mixture. Continue cooking, tossing, for about 5 minutes, until crisp-tender. Season with salt and pepper, and mix in the cashews. Serve warm or at room temperature.
YIELDS 4 SERVINGS
I love watermelon, and this simple salad is great for cooling off on a hot day. With lots of flavor and just the right amount of spice, it packs a punch and looks beautiful. Red diced watermelon combined with lime juice and the fresh green colors of scallions, jalapeño peppers, and fresh julienned mint leaves, this salad has a great balance of coolness, warmth, sweetness, and citrus tang.
4 cups (about 1 pound, 3 ounces) 1-inch-diced watermelon
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped seeded jalapeño pepper
1½ teaspoons finely chopped scallions, white and green parts
6 large fresh mint leaves, finely julienned
In a large bowl, gently toss the watermelon with the lime juice, jalapeño, scallions, and mint leaves. Cover and refrigerate until ready to serve.