ALL SALADS CONSIDERED
Most of my students and clients come to me when they are stuck in a rut and in dire need of a palatal awakening. More often than not, they find themselves eating the same salads day after day. So I send them off with a dozen of these diverse but easy-to-prepare recipes. If you are looking for more heft, consider the Warm Savory Salads (see page 131), which will still provide you with a healthy dose of fresh raw greens but also satiate your appetite.
These salads are simple and easy but are anything but basic. They are much greater than the sum of their parts because the flavors in each salad perform a perfect balancing act to delight the palate. In fact, they may be the best salads you’ve ever tasted. Follow the amounts given for each recipe, or double your order if you love them so much you’d like them in entree-size portions.
—NATALIA
Amalfi Salad
The colors and flavors of this refreshing salad can take you back to the coast of southern Italy.
1 fennel bulb, sliced paper thin (fronds chopped and reserved)
4-5 assorted heirloom tomatoes, quartered or halved depending on size
Handful of radishes, sliced paper thin
1 grapefruit, zest and peeled sections
1 lemon, juice and zest
Arrange the fennel, tomatoes, radishes, and grapefruit on a platter. Squeeze fresh lemon over the salad. Sprinkle the zest and fennel fronds on top and serve.
SERVES 2–4
Green Papaya & Carrot Salad
Carrots add color and body to this classic Thai salad.
FOR THE VINAIGRETTE:
¼ cup fresh lime juice
2 tablespoons nama shoyu
1 tablespoon fish sauce (optional)
1 red chile pepper, thinly sliced
3-4 drops liquid stevia to sweeten (optional)
FOR THE SALAD:
1 medium green papaya, peeled and julienned
2 large carrots, peeled and julienned
1 cup haricots verts, sliced in half on a diagonal
Handful of cherry or grape tomatoes, halved
Handful of cilantro
1 dozen mint leaves
In a small mixing bowl, whisk together all the ingredients for the vinaigrette. In a large serving bowl, toss the rest of the salad ingredients and add the vinaigrette.
SERVES 2–4
Shaved Fennel, Baby Arugula & Shaved Raw Sheep Pecorino
Raw sheep pecorino is my go-to cheese when I need a hard grating cheese with a bite. It is easy to find and a good substitute for recipes that call for Parmigiana Reggiano, which is made from cow’s milk. Freshly shaved pecorino adds a great nutty, salty bite to salads.
4-6 ounces baby arugula
1 fennel bulb, halved and thinly sliced (fronds chopped and reserved)
Juice of 1 lemon (zest reserved)
4 ounces shaved raw sheep pecorino
Salt and pepper to taste
In a large bowl, toss all the ingredients together. Season with salt and pepper as desired. Garnish with reserved fennel fronds and lemon zest.
SERVES 2–4
Beet, Arugula & Goat Cheese Salad
My tried-and-true method for roasting beets has always been to trim the ends, wrap the beets individually in tinfoil, and bake in a preheated 400°F oven until the middle is soft, about 45 minutes to 1 hour, depending on size. This allows the skins to be slipped off easily, and the beets come out glossy and beautiful. Natalia begs to differ and roasts her beets “naked” in a preheated 300°F oven for 4 to 5 hours. (I might give it a try one day when I have the time!) Meanwhile, whether to roast beets, or any food, in tinfoil is debatable, since you don’t want the aluminum leeched into your foods. Wrapping foods in parchment before aluminum is a good compromise.
2 medium beets
4-6 ounces baby arugula
1 large lemon
4 ounces goat cheese, crumbled
Preheat the oven to 400°F. Trim the tail end of the beets, and wrap each beet individually in parchment and then in tinfoil. Transfer to a baking tray and bake for 45 minutes to 1 hour until the beets are easily pierced with a knife. When cool enough to handle, rub the skins off using paper towels. Slice into ¼-inch-thick slices.
Arrange the beet slices in a circular pattern on a salad plate and top with the arugula. Squeeze lemon juice on top and add the goat cheese.
SERVES 2–4
Celery Root Salad with Mustard Aioli
Celery root is a knobby vegetable full of nooks and crevices. Try to find one that is large, smooth, and uniform in size.
Cut the top and bottom off the celery root to create a level base. Use a knife to trim off all the skin, so you are left with a clean, meaty interior. Cut the root into ¼-inch-thick slices, stack them 3 or 4 slices high, and cut into matchsticks. In a large bowl, mix the celery root with the aioli and parsley and toss to combine.
SERVES 2–4
Raw Jicama “Potato” Salad with Wasabi Avocado Dressing
1 cup Wasabi Avocado Dressing (1 large jicama, peeled and cubed
½ cup fresh corn kernels
½ cup diced celery (celery leaves reserved for garnish)
½ cup finely diced red bell pepper
1 tablespoon celery seeds
1 dill pickle, finely diced
¼ cup chopped parsley
1 cup Wasabi Avocado Dressing see page 110)
Combine all the vegetables in a large bowl. Add the dressing to the vegetables and toss. Garnish with reserved celery leaves and serve.
SERVES 2–4
Shredded Greek Salad with Fresh Dill
The combination of julienned cucumbers, light, feathery dill, and thinly sliced scallions, all tossed in a mammoth bowl of finely shredded young romaine with crumbled raw goat feta, lemon, and extra-virgin olive oil, makes this an elegant Greek salad.
1 romaine heart, finely shredded into ½-inch-thick slices
1 seedless cucumber, julienned
2 scallions, thinly sliced (including green parts)
2 tablespoons finely chopped dill
3 tablespoons fresh lemon juice
4 ounces crumbled goat feta
Salt and pepper to taste
In a large bowl, toss all the ingredients together. Season with salt and pepper as desired.
SERVES 2–4
Avocado Wasabi Slaw
Slaws are a great way to enjoy raw cruciferous vegetables, since shredding allows for easier marinating, which helps break down the cellulose for easier digestion and absorption of nutrients. This is my lazy, don’t-feel-like-rolling-sushi salad.
1 cup shredded red cabbage
1 cup shredded green cabbage
1 medium carrot, peeled and shredded
10 radishes, trimmed and cut into matchsticks
Handful of snow pea shoots (optional)
2 scallions, chopped
1 cup Wasabi Avocado Dressing (see page 110)
Salt and pepper to taste
In a large bowl, toss all the vegetables together thoroughly with the dressing. Add salt and pepper to taste.
SERVES 4
Thai Basil Slaw with Creamy Sesame Dressing
1 medium zucchini, julienned
1 medium carrot, julienned
1 cup shredded red cabbage
1 cup cherry or grape tomatoes, halved
1 cup loosely packed Thai or regular basil
Handful of cilantro
1 cup Creamy Sesame Dressing (see page 108)
In a large bowl, toss all the vegetables and cilantro together thoroughly with the dressing.
SERVES 4
Gorgeous Rainbow Herb Slaw with Herbed Goat Cheese Dressing
I suggest using a food processor fitted with a shredding blade for this recipe, to speed up the prep time.
¼ red or white cabbage, shredded
1 medium carrot, shredded
1 small fennel, shredded (fronds reserved)
1 small endive, shredded
1 medium beet, shredded
Handful of shredded radishes
1 cup Herbed Goat Cheese Dressing (see page 108)
SERVES 4
Mexican Kale Salad
This is a great way to use up leftover guacamole and pico de gallo.
1 bunch kale, stemmed and cut into bite-size pieces
1 cup Classic Guacamole (see page 102)
1 cup Pico de Gallo (see page 102)
1 lime, halved
Massage the kale with the guacamole until thoroughly coated. Add the pico de gallo and give it a quick toss. Squeeze fresh lime juice on top and serve.
SERVES 2–4
Kale Salad with Zucchini Hummus
My husband recently texted me: “Eating a bucket of kale salad. Delicious!” Now, that was sexy!
1 bunch kale, stemmed and finely chopped
¾ cup Zucchini Hummus (see page 103)
½ cup cherry tomatoes, halved
½ medium red bell pepper, cored, seeded, and thinly sliced
2 scallions, finely chopped
In a large bowl, massage the kale with the dressing until thoroughly coated and the kale is slightly wilted. Toss with the remaining vegetables.
SERVES 2–4
Sea Caesar Salad
1 head romaine lettuce, chopped
1 cup Raw Caesar Dressing (see page 108)
¼ cup hijiki, soaked
4 toasted nori sheets, cut into matchsticks
2 scallions, finely chopped
In a large bowl, toss the romaine with the dressing and transfer to serving plates. Add the hijiki and nori, and garnish with scallions.
SERVES 2–4
Crazy Chopped Salad
The only rule with this salad is that there are no rules. Anything goes, but here is a rough guide to get you started.
1 head romaine lettuce, finely chopped
1 ripe tomato, chopped
1 small cucumber, chopped
½ red or green bell pepper, chopped
½ red onion, chopped
Handful of radishes, chopped
Handful of olives, chopped
Handful of parsley, chopped
4 ounces crumbled feta cheese
3 tablespoons fresh lemon juice
Salt and pepper to taste
In a large bowl, combine all the ingredients and season with salt and pepper as desired.
SERVES 2–4
Perilla, Cucumber & Romaine Salad with Shoyu Vinaigrette
Koreans do great things with vegetables, but salads are a rarity in Korean cuisine. This is actually an appetizer that I revised into a salad by adding romaine lettuce.
1 head romaine lettuce, chopped
1 seedless cucumber, thinly sliced
10 perilla or shiso leaves, torn into bite-size pieces
4 scallions, finely chopped
Shoyu Vinaigrette (see page 111)
Pinch of gochugaru (Korean red pepper powder)
In a large bowl, toss all the ingredients with the vinaigrette. Top with a sprinkle of red pepper powder and serve.
SERVES 2–4
Soba Noodle Salad
You can dress this salad with Shoyu Vinaigrette, but to make it creamy, go for the Wasabi Avocado Dressing.
4 ounces soba noodles, cooked and rinsed under cold water
1 carrot, julienned
1 medium zucchini, julienned
1 cup cabbage (purple or green), julienned
Handful of snow peas, thinly sliced lengthwise
2 scallions, finely chopped
¼ cup Shoyu Vinaigrette (see page 111) or ½ cup Wasabi Avocado Dressing (see page 110)
Combine all ingredients in a large bowl and toss well.
SERVES 2–4
WARM SAVORY SALADS
The beauty of these salads is that they still offer you your daily dose of fresh raw greens but with the added warmth of cooked foods. You can also take cooked leftovers to make an impromptu salad. Roasted vegetables work especially well; just toss them in with salad greens, add some lemon juice or raw apple cider vinegar for tartness, and sprinkle fresh herbs to wake it all up a bit. A couple of ounces of raw nuts or seeds and cheese will also enhance the flavors, as long as they are properly combined.
Roasted Kabocha Squash Salad
It is not necessary to remove the skin of the kabocha squash before roasting, but peeling off a thin layer is a good idea if the skin seems too thick. Steam the squash for 5 minutes to soften and lightly run a hand peeler over the squash to remove a thin layer, revealing a lighter shade of green.
2-3 pounds kabocha squash, cut into ½-inch wedges
5 ounces baby spinach
Handful of fresh mixed herbs, parsley, oregano, and basil
2 tablespoons raw apple cider
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt and pepper to taste
Preheat the oven to 400°F. Place the squash in a single layer on a parchment-lined baking tray and roast for 20−30 minutes, turning the squash halfway through so it browns evenly on both sides. In a large bowl, combine the rest of the ingredients and transfer to a platter. Add the squash, and serve.
SERVES 4
Caramelized Onions & Goat Cheese Salad
Pat of butter
1 large sweet onion, sliced into ¼-inch rounds
½ cup water
6 ounces field greens
1 pint cherry or grape tomatoes, halved
¼ cup chopped parsley or basil
3 tablespoons fresh lemon juice
Salt and pepper to season
4 ounces soft crumbled goat cheese
In a large pan, heat the butter. Add the onions and sauté for 3−4 minutes. Add 1 tablespoon water to keep sautéing without adding more butter, keeping the heat on high so the water sizzles and cooks the onions. Keep adding water until the onions are browned and caramelized (about 15−20 minutes). In a large bowl, combine the greens, tomatoes, and herbs. Dress with lemon juice and season with salt and pepper. Transfer to a platter and top with the goat cheese.
SERVES 4
Grilled Halloumi Cheese Salad
I am fascinated with croutons that are not bread-based. I love finding these perfectly sized crunchy or chewy bites as I make my way through a salad. Halloumi is a widely popular Cypriot cheese that is firm enough to withstand grilling and makes for a warm, delicious, golden “crouton.” Just don’t overcook it, or it will become hard and crispy.
6-8 ounces halloumi cheese, cut into 1-inch cubes
1 pint cherry tomatoes, halved
½ small red onion, thinly sliced
5 ounces baby spinach
Juice of 1 lemon
Salt and pepper to taste
Preheat the oven to 375°F. On a parchment-lined baking tray, place the cheese in a single layer. On a separate tray, place the tomatoes skin side down. Bake both trays for 15−20 minutes until the cheese is a light golden brown, turning the “croutons” occasionally to brown them evenly on all sides, and the tomatoes are slightly wilted. In a large bowl, combine the rest of the ingredients. Add the cheese and tomatoes and serve.
SERVES 4
Beluga Lentil & Beet Salad
Well, it doesn’t get any smaller than a beluga lentil! This tiny legume, aptly named beluga, really does resemble caviar. The trick is to cook these little black beauties until slightly al dente so they retain their shape and texture.
1 cup cooked beluga lentils
2 medium beets, roasted and finely diced
1 cup chopped herbs (for example, parsley, mint, and basil)
½ medium red onion, finely diced
3 tablespoons fresh lemon juice
Salt and pepper to taste
5 ounces baby arugula or baby spinach
Combine all the ingredients except the salad greens in a bowl. Divide the salad greens on serving plates and top with the lentil and beet salad.
SERVES 2
Legumes are both a starch and a protein and are difficult for the body to break down. However, lentils are the smallest of the legumes and can be safely eaten with any raw or cooked vegetables.
—NATALIA
Salmon Salad
1 (6-8 ounce) salmon fillet
Kosher salt and pepper to taste
1 cup finely diced celery
½ cup finely diced red onion
¼ cup chopped parsley
2 tablespoons chopped dill or tarragon
1 tablespoon Dijon mustard
1 lemon, zest and juice
8 ounces mesclun, arugula, or baby spinach
Preheat the oven to 400°F. Season the salmon with salt and pepper and bake for 10 minutes until the flesh is firm and opaque. Let it cool for 5 minutes and then flake into large bite-size pieces with a fork.
Combine the salmon with the rest of the ingredients (except the salad greens) in a bowl and mix well to an even consistency. Divide the salad greens on serving plates and top with the salmon salad.
SERVES 2
I love to eat salmon salad with a huge pile of leafy greens. It’s wonderful as a salad topper or inside a romaine lettuce wrap. It’s also a great appetizer, scooped onto endive leaves. Salmon salad is lighter than a fillet and as versatile as a traditional deli tuna salad.
—NATALIA