inch thick
Summer is the season for salads. With so much available in your garden and the farmers’ market, the combinations are endless. I could do an entire book on summer salads!
SERVES 8
TOTAL TIME: 25 MINUTES
I love this kitchen sink salad. Just throw it on the grill and mix it up. It’s filling and tastes like summer.
| 1 | small fennel bulb, sliced lengthwise inch thick
|
| 1 | Asian eggplant, sliced lengthwise ½ inch thick |
| 1 | ear of corn, shucked |
| 1 | small onion, sliced 1/3 inch thick and separated into rings |
| 1 | medium zucchini or yellow squash, sliced lengthwise ½ inch thick |
| 2 | tablespoons extra-virgin olive oil, plus more for brushing |
| Sea salt and freshly ground black pepper | |
| 1½ | cups halved cherry tomatoes |
| 1 | avocado, chopped |
|
cup fresh lime juice |
| ¼ | cup chopped cilantro |
| Grilled bread, for serving |
1. Light a grill, brush the fennel, eggplant, corn, onion, and zucchini with oil and season with salt and pepper. Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
2. Using a large knife, cut the charred corn kernels from the cob and place them in a large bowl.
3. Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
4. Add the olive oil, lime juice, and cilantro to a blender and puree until smooth.
5. Add avocado to the vegetables and toss the salad with dressing.
6. Serve with grilled bread.
SERVES 6
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 55 MINUTES
A delicious twist on a standard.
| 3 | carrots, grated |
| 1½ | pounds asparagus, grated |
|
cup chopped fresh mint |
|
cup sliced red onion |
| 2 | tablespoons olive oil |
| 1 | tablespoon lemon juice |
| 1 | teaspoon coarse sea salt |
Combine all ingredients and serve.
Asparagus Slaw in an old ceramic dish I got from my mother.
SERVES 6
TOTAL TIME: 30 MINUTES
What is a picnic or a barbecue without coleslaw? This beet slaw will add color to your table. Love ’em or hate ’em, beets are good for you. You can make this dish the day before.
| ¼ | cup olive oil |
| 2 | tablespoons red wine vinegar |
| ¾ | teaspoon coarse sea salt |
| ¼ | teaspoon freshly ground black pepper |
| 1½ | pounds golden beets, peeled and cut into matchsticks |
| 3 | scallions, sliced |
| ½ | cup fresh chopped cilantro |
1. Whisk together oil, vinegar, salt, and pepper.
2. Toss with beets, scallions, and cilantro, and serve.
SERVES 8
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
Fried shallots—need I say more?
| 1 | pound string beans, trimmed |
| 1 | cup safflower oil |
| 3 | shallots, thinly sliced crosswise into rings |
| 2 | teaspoons all-purpose flour |
| Coarse sea salt | |
| 2 | tablespoons fresh lemon juice |
| 2 | tablespoons Dijon mustard |
| 3 | tablespoons extra-virgin olive oil |
| Freshly ground black pepper | |
| 1 | bunch watercress, tough stems removed |
1. Bring a large pot of salted water to a boil.
2. Prepare a large bowl of ice water and place a colander inside the bowl.
3. Line a baking sheet with a double layer of paper towels.
4. Cook the green beans in the boiling water until bright green and crisp-tender, 2 to 3 minutes.
5. With a wire skimmer or slotted spoon, transfer beans to the colander. Cool green beans completely in ice bath to stop cooking, then transfer to the lined baking sheet; pat dry with more paper towels.
6. In a small saucepan, heat safflower oil over medium-low heat.
7. In a small bowl toss shallots with flour.
8. Working in 3 batches, fry shallots in oil until golden and crispy, 2 to 4 minutes.
9. Transfer shallots to paper towels and season generously with salt.
10. In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper.
11. Place watercress on a serving platter and drizzle with half the dressing.
12. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.
SERVES 8
ACTIVE TIME: 1 HOUR AND 10 MINUTES
TOTAL TIME: 9 HOURS AND 10 MINUTES (OVERNIGHT SOAK)
Here is another way to use tomatoes without pasta. Warning: the farro needs to soak overnight.
| 1 | cup farro, soaked overnight and drained and rinsed thoroughly |
| Coarse sea salt | |
| 6 | to 7 cups water |
| 4 | tablespoons extra-virgin olive oil |
| 2 | tablespoons red wine vinegar |
| Freshly ground black pepper to taste | |
| ½ | small red onion, chopped |
| 4 | medium tomatoes, seeded and chopped |
| 1 | medium cucumber, peeled, seeded, and chopped |
| ½ | cup chopped fresh basil leaves |
| 2 | tablespoons chopped fresh parsley |
| or mint leaves |
1. Soak the farro overnight.
2. Drain and rinse the farro thoroughly.
3. In a medium stockpot, bring 6 cups salted water and the farro to a boil over high heat.
4. Reduce the heat to between medium and medium-low and simmer, uncovered, until the farro is tender, stirring occasionally, about 40 minutes, adding water if necessary to prevent the farro from drying out.
5. Drain the farro in a colander and rinse with cold water.
6. In a large bowl, whisk together the oil, vinegar, sea salt, and pepper.
7. Toss farro with vegetables, herbs, and dressing and serve right away.
SERVES 6
TOTAL TIME: 20 MINUTES
I love fennel, which adds extra crunch and flavor to this salad.
| 3 | tablespoons pine nuts |
| ¼ | cup fresh orange juice |
| 3 | tablespoons extra-virgin olive oil |
| 1½ | tablespoons red wine vinegar |
| Sea salt and freshly ground pepper to taste | |
| 1 | medium fennel bulb, trimmed, quartered, cored, and thinly sliced |
| 1 | medium head radicchio, cored |
| and torn into bite-size pieces | |
| 1 | (10-ounce) bag arugula |
1. Heat a small heavy-bottomed skillet over medium heat. Add the pine nuts and toast, stirring constantly, until light brown and fragrant, about 3 minutes. Immediately remove the nuts from the skillet and set aside.
2. In a large bowl, whisk together the orange juice, oil, vinegar, salt, and pepper until thoroughly blended. Stir and add the fennel, radicchio, and arugula; toss well to combine. Let stand for about 10 minutes. Serve with reserved pine nuts.
SERVES 6
TOTAL TIME: 25 MINUTES
There is nothing like sweet summer corn. This pairing is smooth and crunchy, colorful, and totally delicious.
| 4 | ears of corn, shucked |
| 1 | avocado, sliced |
| ¼ | cup chopped fresh cilantro |
| 1 | tablespoon fresh lime juice |
| 1 | tablespoon extra-virgin olive oil |
| ½ | teaspoon coarse sea salt |
1. Heat a grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes.
2. Let cool slightly. Carefully cut kernels from cobs.
3. Gently toss corn kernels with avocado, cilantro, lime juice, olive oil, and salt. Serve right away.
SERVES 6
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
I like to use a variety of tomatoes in this classic dish. They add great color and different flavors.
| 6 | ounces string beans, trimmed |
| 2 | to 3 thick pieces crusty bread |
| ¼ | cup olive oil plus more for brushing |
| 1 | pint cherry tomatoes, halved, |
| or 2 large tomatoes, coarsely chopped | |
| 5 | large basil leaves, torn |
| ½ | red onion, thinly sliced |
| ¼ | cup red wine vinegar |
| Sea salt and freshly ground black pepper |
1. Blanch string beans in a large saucepan of boiling water until just tender, about 5 minutes. Drain and let cool.
2. Brush bread lightly with olive oil. Grill the pieces directly on a medium grill, turning until just starting to char, about 3 minutes.
3. Cut grilled bread into 1-inch cubes
4. In a serving bowl toss bread cubes with beans, tomatoes, basil, and red onion.
5. Whisk together vinegar and oil and season with salt and pepper. Pour over salad and let stand for 15 minutes. Season with salt and pepper and toss so that the bread absorbs any remaining dressing. Serve right away.
Grilled-Bread Panzanella. This one gets you in and out of the kitchen fast on a hot summer day.
