Grilled Summer Vegetable Salad with Balsamic Vinaigrette
Autumn Arugula Salad with Pomegranate Dressing
P3 Spring Salad with Green Goddess Dressing
Tricolor Caesar Salad with Whole Grain Rosemary Croutons
Tapas-Style Open-Faced Tuna Sandwiches
Tapas-Style Open-Faced Salmon Sandwiches with Dill Pesto
PACKING A HEALTHY SALAD, SANDWICH, OR SOUP INTO YOUR DAILY ROUTINE CAN BE THE PERFECT WAY TO INCORPORATE HEARTY, NOURISHING VEGETABLES, GRAINS, AND PROTEIN INTO YOUR DIET. Now, for a personal confession: I used to steer clear of the dreaded iceberg lettuce (and, as a result, any salad at all), convinced that its pale, flavorless leaves were the only option out there when it came to greens. But, after putting some thought into my quest for better salads, I discovered that the produce section and farmers’ markets are loaded with vibrant varieties of different greens, such as red leaf, arugula, and romaine—and every one is way more nutritious (and tastier) than iceberg!
I’m so excited to share my seasonal salads in the following pages, each one designed around the fresh produce and flavors of winter, spring, summer, and fall. Use them as blueprints, and tailor them to your own liking. The key is to incorporate a balance of ingredients, with the greens taking center stage. An excess of cheese, nuts, or creamy dressings can be the surefire way to weigh down the nutritious, delicious satisfaction of a fresh salad—one that you’ll want to eat. A couple of kewl tips will help to keep your salad from veering off in the wrong direction:
SALAD DRESSING: When it comes to salad dressing, think OTS. . . . that is, On The Side. This will be dressing’s new home, forevermore. Instead of pouring it all over the greens, dip your fork into it before you take each bite. This way, you’ll master portion control and avoid falling into the trap of drenching your greens in fat, oil, and sometimes sugar or artificial preservatives.
NUTS AND CHEESES: Think of both of these ingredients as accessories, not main ingredients. Using them with a light hand adds exponential flavor to your salad, but a heavy hand will do just the opposite—it weighs it down and overwhelms all the good stuff.
In addition to superstar salads, you’ll also find recipes for hearty sandwiches and soups in this chapter. While most of these are great for lunch, they’re also perfect to plate up for dinner. The great thing about soup is that it requires only one pot, is forgiving when it comes to cooking, and is an amazing vehicle for protein, fiber-rich grains, and nutritious vegetables. What’s more, you can make extra and enjoy it the next day or freeze it for those times when cooking isn’t in the cards. Here are some tips:
JUST A FEW GRAINS OF SALT. Season soups with salt sparingly and avoid adding salt directly to the broth or liquid while it’s cooking. This enables each of your guests to sprinkle a dash in at the table and use it according to their own taste, thereby reducing sodium—an ingredient that lurks in almost everything we eat.
USE LOW-SODIUM CHICKEN BROTH AND BEANS. Broth is fundamental to any soup. Take the opportunity to cut back on salt by using low-sodium store-bought chicken, beef, vegetable, and seafood broth. The same goes for beans. (Of course, fresh is best—but I’m a realist!)
Sandwiches are universally enjoyed by everyone and, with a little know-how on your side, you can upgrade the traditional turkey-on-rye or basic peanut butter-and-jelly standards and create your own super-nutritious combination. The best part? Your homemade sandwich is easily portable and on hand to take to work, school, the beach, or a weekend picnic. In this chapter, you’ll find the good old standbys, including egg and tuna salads, lightened up and reinvigorated with fresh herbs, nuts, and fruits, eliminating the need for heavy condiments like mayonnaise or ketchup for flavor. And with just a few tips in your back pocket, you can make delicious sandwiches that are good for you, too:
SKIP WHITE FOR WHEAT. The less wheat is processed, the better it is for you. If you can buy your bread from a local baker, go for it. Whole wheat beats white, and if the ingredient list stops after or contains little more than whole wheat flour, yeast, water, and salt, you can feel even better. Not only is whole wheat healthier, but it tastes so much nut-tier and has a more satisfying, fuller flavor.
KEEP AN OPEN FACE. I love open-faced sandwiches; by eating half as much bread, you can cut down on unnecessary carbohydrates while simultaneously enjoying a better view of all of the colorful ingredients inside.
YIELD: 8 servings
A staple in my fridge or freezer, this chicken soup is a one-pot wonder, chock-full of fresh herbs, hearty vegetables, and juicy chicken. In lieu of noodles, I use a mixture of whole grain basmati rice and wild rice. Considered a cure-all for the common cold, chicken soup will also replenish your strength and revitalize your energy—it’s a warm, embracing elixir to melt away the chill. Try this once and trust me, it will become part of your family’s cool-weather repertoire.
1 leek, halved and thoroughly washed
7 sprigs fresh flat-leaf parsley
7 sprigs fresh dill
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 fresh bay leaves
1½ tablespoons olive oil
1½ sweet yellow onions, diced
2 cloves garlic, minced
1 whole chicken (about 4½ pounds)
6 cups low-sodium chicken broth
12 cups water, divided
2⁄3 cup whole grain brown basmati rice
2⁄3 cup wild rice 4 medium carrots, diced
4 large stalks celery, diced
2 medium parsnips, diced
½ medium rutabaga, diced
Dice the white and light green parts of the leek and set aside. Tie the rigid dark green parts together with kitchen string. Gather the parsley, dill, thyme, rosemary, and bay leaves into a bunch and tie with kitchen twine. Set both bunches aside.
Heat the oil in a large 7-quart saucepan or Dutch oven over medium-high heat. When it begins to shimmer, add the onions and garlic. Cook, stirring occasionally, until browned and very fragrant, 15 to 20 minutes.
Carefully place the chicken into the pan and add the broth, 6 cups of the water, and the bundles of herbs and leek tops. Cover, raise the heat to high, and bring to a boil (which may take up to 20 to 30 minutes). *Reduce the heat and simmer until the chicken has cooked through (when a leg is wiggled it should easily pull away from the joint), about 1 hour.
Meanwhile, after 30 minutes, combine the basmati rice, wild rice, and remaining 6 cups water in a saucepan. Set over high heat, stir, and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 30 minutes. Lightly fluff with a fork and transfer to a heatproof dish. Cover with aluminum foil and set aside.
When the chicken is cooked, carefully transfer it to a plate and let cool 5 minutes. Remove the herb and leek bundles. If desired, remove the twine, coarsely chop the herbs and leek tops, and return to the soup.
Stir the diced white and light green parts of the leek, the carrots, celery, parsnips, and rutabaga into the soup. Cover and cook over high heat until tender, 15 minutes. Remove the soup from the heat.
When the chicken is cool enough to be handled safely, discard the skin and remove the meat from the bones. Shred the meat into bite-size chunks by pulling it apart with a fork. Return the meat to the soup and stir to combine.
Divide the rice among 8 soup bowls and ladle generous helpings of soup over each serving. Season with salt and pepper to taste.
*TIP: Boiling leek tops infuses the broth with potent flavors and tenderizes them to the point where they melt in your mouth. “Steeping” the herbs in the liquid is another way to impart strong flavor to the broth.
YIELD: 5 servings
Plump shrimp, spicy fresh ginger, bright lemongrass, an array of veggies, and whole wheat udon noodles, a staple in the Japanese pantry, are showcased in this intoxicating Asian soup. If you can’t find them, use 8 ounces of whole wheat spaghetti instead.
2 tablespoons canola oil, divided
¾ pound raw shrimp, peeled and deveined
¾ teaspoon sea salt, divided
½ teaspoon ground black pepper
3 medium shallots, sliced into thin rounds
2 stalks lemongrass, tops, bottoms, and outer layers of stalks discarded, stalks sliced in half and smashed with the side of a knife
1 tablespoon minced fresh ginger
2 teaspoons light brown sugar
5½ cups low-sodium vegetable broth
3½ ounces shiitake mushrooms, stems removed and quartered
1 (4-ounce) can water chestnuts, drained
½ cup bean sprouts
1 medium head bok choy, sliced
1 (8-ounce) package 100 percent whole wheat udon noodles
1 tablespoon reduced-sodium soy sauce
8 large fresh basil leaves, torn
2 medium scallions, sliced into rounds, for garnish (optional)
½ cup shredded carrots, for garnish (optional)
½ cup fresh cilantro leaves, for garnish (optional)
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. When the oil is very hot, carefully add the shrimp and stir. Season with ½ teaspoon of the salt and the pepper. Sauté until almost cooked through (the shrimp will finish cooking later). Remove to a dish and set aside.
Add the remaining 1 tablespoon oil to the pan. Add the shallots and season with the remaining ¼ teaspoon salt. Reduce the heat to medium and sauté until the shallots are tender, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until very fragrant, about 1 minute.
Add the vegetable broth, scraping the bottom of the pan to release the flavorful brown bits. Raise the heat to medium high and cook just until the soup boils, and then reduce to a simmer. Add the mushrooms, water chestnuts, bean sprouts, and bok choy. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes.
Meanwhile, bring a separate pot of water to a boil over high heat. Add the udon noodles and cook according to package instructions until al dente. Drain.
Add the shrimp and udon noodles to the soup and cook until the noodles are completely tender and the shrimp are cooked through, 2 to 3 minutes. Discard the lemongrass stalks and stir in the soy sauce and basil.
Divide the noodles and shrimp among 5 soup bowls. Ladle the broth over them and garnish with scallions, carrots, and cilantro, if using.
Asian Shrimp-Udon Soup
YIELD: 4 servings
This salad is a surefire signal that summer has officially arrived. From charred corn, juicy tomatoes, and tender squash and zucchini to vivid green sprigs of fresh dill, it captures the essence of the season in every single bite.
FOR THE SALAD
4 medium yellow squash, halved lengthwise
3 medium zucchini, halved lengthwise
2 large ears corn, husks removed
¾ pound asparagus spears, tough white stems removed
1 avocado, cut into ½-inch cubes
¾ cup red grape tomatoes, halved
¾ cup yellow grape tomatoes, halved
3 cups mixed greens
¼ cup coarsely chopped fresh dill
FOR THE BALSAMIC VINAIGRETTE
½ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, peeled
2 teaspoons dried basil
Preheat the grill to high or heat a grill pan over high heat on the stovetop. Lightly brush the squash, zucchini, corn, and asparagus with olive oil and season with salt and pepper on all sides. Grill the squash and zucchini, cut sides down, for 8 to 10 minutes. Flip and grill for 4 to 5 minutes more. Grill the corn, turning every 5 minutes, until browned and lightly charred, 25 to 30 minutes. Grill the asparagus until charred, turning once, 6 to 8 minutes. Or, place the asparagus on a baking sheet lined with aluminum foil and roast in an oven set at a temperature of 400°F for 10 minutes. Let the vegetables cool for 5 to 10 minutes. Slice the squash, zucchini, and asparagus into ½-inch chunks. Slice the corn from the cobs. Transfer to a large mixing bowl and gently toss with the avocado, tomatoes, greens, and dill. Season with salt and pepper to taste.
Combine the oil, vinegar, mustard, garlic, and basil in a blender or food processor. Pulse until smooth. Season with salt and pepper. Drizzle over the salad and toss to coat.
YIELD: 4 servings
Coming up with salads during the cold months can sometimes be a challenge. This winter, warm up your appetite with the delicious flavors of roasted golden beets, sunny oranges, and toasted maple pecans. Topped with feta cheese and a light raspberry vinaigrette, this hearty, nutritious salad is one of my wintertime favorites.
4 golden beets, skins on, stems removed
1 cup unsalted raw pecans
¼ cup pure Grade A maple syrup
2 tablespoons plus 2 teaspoons olive oil
1 tablespoon plus 1 teaspoon raspberry vinegar
4 cups mixed greens or spinach leaves
1 orange, peeled and separated into segments
½ cup crumbled feta cheese
Preheat the oven to 425°F. Wrap the beets tightly in aluminum foil. Place on a baking sheet and bake for 60 to 70 minutes, until just fork-tender. Set aside to cool.
Line the baking sheet with aluminum foil and coat lightly with canola oil. Toss the pecans with the maple syrup on the sheet. Reduce the oven temperature to 350°F. Bake the pecans, stirring after 10 minutes and being cautious to prevent burning, for about 15 minutes, until toasted. Set aside to cool.
Meanwhile, make the dressing: Combine the olive oil, vinegar, and salt and pepper to taste in a small bowl and set aside.
When the beets have cooled, slice off the tops and bottoms and peel with your hands or a knife. Discard the skins. Slice each beet into 7 or 8 thin rounds.
To assemble the salads, arrange 1 cup of greens or spinach on each of 4 plates. Arrange 7 or 8 beet slices (1 total beet) on top of each salad. Divide the orange segments evenly among the plates, followed by the toasted nuts and 2 tablespoons feta cheese. Serve with the dressing on the side.
Golden Nugget Winter Salad
YIELD: 4 servings
The fall harvest has arrived! Toss golden roasted butternut squash, tart pomegranate seeds, sweet dried cranberries, and crunchy toasted pumpkin seeds with fresh mixed greens, then drizzle with a burgundy pomegranate dressing for the ultimate seasonal salad.
FOR THE POMEGRANATE DRESSING
1 cup unsweetened pomegranate juice
¼ cup olive oil
1 tablespoon honey
1 teaspoon champagne vinegar
1½ teaspoons grated orange zest
FOR THE SALAD
1 (1½-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes
2 tablespoons minced fresh sage
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon ground black pepper
3 cups arugula or mixed greens
½ cup pumpkin or squash seeds, toasted*
½ cup dried cranberries
½ cup pomegranate seeds
½ cup crumbled goat cheese
To make the dressing, simmer the pomegranate juice, uncovered, in a saucepan over medium-high heat until reduced by half, about 15 minutes. Chill in the refrigerator until cold. Combine the chilled, reduced pomegranate juice with the olive oil, honey, vinegar, and orange zest in a food processor and process until blended. Season with salt and pepper.
To make the salad, preheat the oven to 375°F. On a baking sheet lined with aluminum foil, toss the squash with the sage, oil, salt, and pepper. Roast, stirring halfway through, for 35 to 40 minutes, or until tender.
In a large bowl, toss together the arugula or greens, pumpkin or squash seeds, cranberries, and pomegranate seeds. Add the squash and gently toss to combine. Divide among 4 serving dishes. Drizzle each with 2 to 3 tablespoons dressing (or to taste) or serve it on the side. Top each salad with 2 tablespoons cheese.
*TIP: Toasting nuts or seeds is super-simple! It unlocks the deep, nutty flavors of any nut or seed within a matter of minutes. For this salad, spread dry, raw pumpkin seeds on an ungreased baking sheet lined with aluminum foil, then toast in a 325°F oven for 20 to 30 minutes, stirring occasionally. You’ll notice their fragrance beginning to permeate your kitchen, and the seeds will turn golden. Toss them into the salad here or into trail mix, or enjoy a handful on their own, sprinkled with a little sea salt. Pumpkin seeds are rich in key nutrients like zinc, which fortifies your immune system, and magnesium, which contributes to strong bones and teeth.
Autumn Arugula Salad with Pomegranate Dressing
YIELD: 4 servings
Spring has sprung with a variety of “P” ingredients! “P-cubed” means crunchy English peas, bright Italian parsley, and freshly grated Parmesan. Add diced cucumbers and a creamy Green Goddess dressing, and this simple salad brims with garden-fresh looks and flavors.
FOR THE GREEN GODDESS DRESSING
¾ cup low-fat mayonnaise
¾ cup light sour cream
½ cup coarsely chopped scallions, both white and green parts
¼ cup lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh chives
2 cloves garlic, peeled
½ teaspoon sea salt
¼ teaspoon ground black pepper
FOR THE SALAD
1 cup English peas
½ medium English cucumber, seeded and diced
¼ cup minced fresh flat-leaf parsley
8 large Boston Bibb lettuce leaves
½ cup grated Parmesan cheese
To make the dressing, combine the mayonnaise, sour cream, scallions, lemon juice, Worcestershire sauce, chives, garlic, salt, and pepper in a blender. Pulse until the mixture is smooth and completely combined. Transfer to the refrigerator and chill at least 1 hour before serving.
To make the salad, bring a medium saucepan of water to a boil over high heat. Add the peas and blanch for 1 minute. Drain and cool.
In a large mixing bowl, combine the peas, cucumber, and parsley. Add about 1 cup chilled dressing (or to taste) and mix to combine.
On each of 4 serving plates, layer 2 overlapping lettuce leaves. Divide the dressed salad evenly among the 4 plates, piling it in the center of the leaves. Garnish each with 2 tablespoons Parmesan and serve.
P3 Spring Salad with Green Goddess Dressing
YIELD: 4 servings
I’ve shaken up the classic Caesar salad with a kewl twist! I’ve added frisée and red leaf lettuce to romaine both to give a visual boost and to vary the texture of this delicious salad. With homemade Whole Grain Rosemary Croutons and a lightened-up Caesar dressing, a revamped classic is born!
FOR THE CAESAR DRESSING
1 (2-ounce) can anchovies packed in olive oil, drained
2 large cloves garlic, peeled and smashed
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
1⁄3 cup olive oil
FOR THE SALAD
2 cups romaine lettuce
2 cups frisée lettuce
2 cups red leaf lettuce
Whole Grain Rosemary Croutons
½ cup grated Parmesan cheese
To make the dressing, in a blender or food processor, pulse the anchovies, garlic, Worcestershire sauce, lemon juice, mustard, and salt and pepper until smooth. Gradually stream in the oil while continuing to pulse until the dressing is completely emulsified. Transfer to a bowl or serving pitcher.
To make the salad, in a large bowl, toss the romaine, frisée, and red leaf lettuces. Add just enough dressing to the greens to lightly coat or serve the dressing on the side. Toss in the croutons (or save to garnish each portion of salad). Divide the salad evenly among 4 serving plates. Top each portion with 2 tablespoons Parmesan and serve.
TIP: Frisée and red leaf lettuce are generally available at most grocery stores, farmers’ markets, and farm stands, but if you can’t find them, make an all-romaine salad. Just make sure whatever greens you use total 6 cups.
YIELD: 4 servings
3 tablespoons olive oil
2 tablespoons minced fresh rosemary leaves
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2½ cups cubed or triangular-sliced whole grain baguette
Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
In a small bowl, combine the oil, rosemary, salt, and pepper. In a large mixing bowl, combine the bread and oil-rosemary mixture and toss to coat completely.
Arrange the bread on the prepared baking sheet in a single, even layer. Toast in the oven for 5 to 6 minutes. Flip the croutons and toast for 5 to 6 minutes more, until golden brown and crispy.
Kewl Chopped Guacamole Salad
YIELD: 6 servings
A medley of avocado, onion, cilantro, and colorful, flavorful, all-around wonderful red and yellow tomatoes is featured in this deconstructed take on guacamole. As a stand-alone salad or served with chips, this fresh, super-delicious South-of-the-Border-inspired creation couldn’t be easier to toss together. Every bite boasts big flavors and some powerful health benefits, too. For instance, avocado is great for your skin, nails, and hair and packs a plentiful punch of vitamins C and K, as well as unsaturated fats, which are the heart-healthy kind.
4 ripe roma tomatoes, cut into ½-inch chunks
1 large yellow tomato, cut into ½-inch chunks
4 ripe avocadoes, cut into ½-inch chunks
1 sweet white onion, cut into ¼-inch chunks
1 bunch fresh cilantro, chopped
Juice of 2 lemons
In a large bowl, gently combine the red and yellow tomatoes, avocadoes, onion, cilantro, and salt and pepper to taste. Add the lemon juice and toss lightly to combine.
Serve for lunch or in a bowl alongside chips for a snack or starter.
YIELD: 4 servings
Most egg salads rely on lots of unnecessary mayonnaise, heavy dressings, or excess egg yolks for flavor, but this one features bold chives and tarragon, and crunchy celery instead. I like to serve it piled high onto mini toasts or spooned into tender leaves of Bibb lettuce.
12 large eggs
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
¼ cup minced fresh chives, plus extra for garnish
1½ teaspoons dried tarragon
½ teaspoon sea salt
¼ teaspoon ground black pepper
¾ cup finely diced stalks celery
Place the eggs in a large pot and fill with water to cover. Set over high heat and bring to a boil. Cover and cook for approximately 10 minutes, until hard-boiled. Drain the eggs and transfer to an ice-water bath (a bowl of cold water and ice). Let cool 10 minutes.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, chives, tarragon, salt, and pepper. Mix well to combine. Set aside.
When the eggs are cooled, peel them and discard shells. Dice 6 of the eggs, using both whites and yolks. For the remaining 6 eggs, dice only the whites, discarding the yolks.
In a large mixing bowl, combine the diced eggs and egg whites, celery, and mayonnaise- mustard mixture. Stir until the mixture is smooth and the ingredients uniformly distributed.
Tarragon and Chive Egg Salad
YIELD: 6 to 8 servings
I figured out how to use very little mayonnaise in this chicken salad, instead moistening it with a mix of succulent fruit. And by poaching the chicken breasts in low-sodium chicken broth with celery and carrots, they become super-tender and juicy without any added fat.
2 pounds skinless boneless chicken breasts
32 ounces (4 cups) low-sodium chicken broth
3 stalks celery
2 carrots
1 clove garlic, peeled
¾ cup minced fresh chives, plus extra for garnish
¼ cup low-fat mayonnaise
1 tablespoon freshly squeezed orange juice
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 cup ¼-inch-cubed fresh pineapple
1 cup ¼-inch-cubed fresh mango
¾ cup almonds, coarsely chopped
Place the chicken breasts in a large pan or Dutch oven. Add the chicken broth, celery, carrots, and garlic. Cover, bring to a boil over high heat, and then immediately reduce to a simmer. Cook 20 minutes, or until the chicken is cooked through and no longer pink. Drain the chicken and set aside to cool. Discard the broth and vegetables.
When the chicken is cool, cut into ½-inch chunks and place in a large bowl.
In a separate bowl, combine the chives, mayonnaise, orange juice, salt, and pepper. Add to the chicken and stir until completely distributed. Stir in the pineapple, mango, and almonds and transfer to serving plates. Garnish with chives and serve.
YIELD: 4 servings
Straight from the shores of Barcelona, here’s my tapas-style take on the popular Catalan combination of tuna and olives. This open-faced sandwich is boldly flavored with fresh dill, chives, and lemon zest. Toast up some whole grain bread, set out a bowl of the lemony tuna salad and the garnishes, and invite friends to make their own!
4 slices 100 percent whole grain sandwich bread, or 1 loaf whole grain crusty bread, sliced
3 (5-ounce) cans white albacore tuna packed in water
3 tablespoons olive oil
¼ teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
2 tablespoons chopped fresh dill, plus extra for garnish
¼ cup pitted olives, thinly sliced into rings, for garnish
Preheat the oven to 350°F. Place the bread on a baking sheet and bake for 5 minutes, until lightly toasted. Set aside.
In a medium bowl, combine the tuna, oil, lemon zest and juice, chives, dill, and salt and pepper to taste. Divide the tuna mixture evenly among the slices of toast. Garnish with extra chives and dill and the sliced olives.
YIELD: 4 sandwiches
Inspired by the time I spent in Spain where smoked salmon is a staple on tapas menus, I’ve created this single-slice sandwich that makes just as satisfying a lunch as it does supper. Drizzle on the zesty dill “pesto” sauce to add bright flavor.
FOR THE DILL PESTO
½ cup packed fresh dill
2½ tablespoons Dijon mustard
½ teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
¼ cup olive oil
FOR THE SANDWICHES
12 slices smoked salmon
4 slices 100 percent whole grain sandwich bread
1 English cucumber, sliced into thin rounds
4 tablespoons coarsely chopped dill, plus extra for garnish
4 tablespoons thinly sliced scallions, both white and green parts, plus extra for garnish
To make the pesto, in a blender or food processor, combine the dill, mustard, lemon zest and juice, and honey and pulse until completely smooth. Gradually add the oil in a stream, while constantly pulsing, until the sauce is thick and completely emulsified.
To assemble the sandwiches, arrange 3 slices of smoked salmon on each slice of bread. Top each with 4 cucumber slices, 1 tablespoon dill, and 1 tablespoon scallions, spreading evenly over the salmon. Drizzle 1 to 2 tablespoons (or to taste) of the dill pesto over each open-faced sandwich. Garnish with extra dill and scallions and serve.
Tapas-Style Open-Faced Salmon Sandwiches with Dill Pesto
YIELD: 4 servings
This delicious pizza conceals a secret flavor weapon: my shallot-garlic-and-oregano-infused olive oil, which I (generously!) brush over the thin dough before baking to give the crispy crust a golden brown hue. If you’re in a time crunch, buy premade dough—preferably whole grain—at your local pizza parlor or grocery store. Or, on a leisurely weekend afternoon, turn your kitchen into a pizzeria and whip up your own—midair pizza maestro toss and all!
1 pound whole wheat or multigrain pizza dough, at room temperature
¼ cup olive oil
1 medium shallot, quartered
2 cloves garlic, halved
1 teaspoon dried oregano
1 medium red tomato, sliced into triangular chunks
1 medium yellow tomato, sliced into triangular chunks
8 ounces fresh mozzarella, sliced into large square or triangular chunks
1 cup arugula leaves
¼ cup fresh basil leaves
Preheat the oven to 475°F. Line a large baking sheet with aluminum foil and coat lightly with olive oil.
Lightly dust a rolling pin and cutting board with flour. Roll the dough out to an even, flat rectangle approximately 14 by 9 inches. Ensure that there are no holes.
In a food processor, combine the oil, shallot, garlic, and oregano and pulse until smooth. Brush the paste liberally over the dough, reserving some for the toppings. Carefully transfer the dough to the baking sheet. Top evenly with the tomatoes and cheese and brush lightly with the remaining paste.
Bake the pizza for 14 minutes, until the dough is puffed and golden and the cheese begins to bubble. Top evenly with the arugula and basil and bake 3 minutes more, until the arugula is wilted and the dough is crispy.
Cut into 10 slices and serve.
Flatbread Pizza
