Salads can be served in a multiple of ways; as sides, light lunches, or as go-withs for soups. By adding meat, fish, or cheese, you can turn them into heartier meals that can serve as gratifying main courses.
The summer months offer us such a brilliant assortment of fresh produce. The lusciously sweet tomato immediately comes to mind: richly red or yellow or orange, some large, some small, some shaped like other fruits (cherries, grapes, and now, strawberry-shaped tomatoes), and always absolutely rewarding. In the height of summer, the vision of tomatoes erected into pyramids at stands all along our country roads is truly remarkable. Tomatoes seem best when they are locally grown and vine ripened. You can tell a good tomato by how firm it is to the touch. It shouldn’t be hard and should have a good tomato aroma. It will keep for two or three days, sometimes longer, and should be stored in a shady spot in your kitchen, never in the refrigerator, which robs the tomato of its succulent, distinctive taste.
Fresh greens, herbs, and vegetables are plentiful this time of year and can be mixed and matched by color, texture, and preference. The choices are immense and experimenting is such fun!
The following salad recipes come directly from our kitchen at Loaves and Fishes.
We make these three vinaigrettes by the gallon; they dress salads consisting of green and red leaf lettuce, arugula, romaine, Boston, and baby spinach; we usually use three types of greens in a salad. Sliced red onions, figs, peaches, dried cranberries, or fresh pears cut into small chunks are all tasty additions as are toasted pecans, hazelnuts, or pine nuts. Always go for the freshest ingredients and you cannot miss.
3 tablespoons good-quality balsamic vinegar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon hot pepper sauce
1/2 teaspoon sugar
3/4 cup olive oil
1/4 cup white wine vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3/4 teaspoon ground white pepper
1/2 teaspoon sugar
3/4 cup olive oil
Combine the ingredients in a food processor until smooth. All can be made a day ahead and stored at room temperature.
Yields 3/4 cup to 1 cup dressing
I recommend either using these dressings right away or storing them at room temperature for a day, maybe two at the most. I don’t recommend refrigerating these dressings. In fact, I strongly urge you not to; when chilled, the oil congeals and the flavors suffer.
This is especially good on strong-tasting herbs and greens such as watercress, endive, radicchio, fresh basil leaves, flat-leaf parsley, mizuna, and escarole.
1/4 cup sherry vinegar
1 small shallot, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup walnut oil
1/4 cup olive oil
Blend all the ingredients in a food processor until smooth.
Yields about 1 cup
The dressing can be made a few hours before you dress the greens of your choice. Any leftover dressing stored at room temperature should be used within 2 days.
This complements an array of summer and late summer vegetables such as broccoli, asparagus, green beans, cauliflower, and Brussels sprouts, each cooked al dente.
8 slices bacon
3 small shallots, chopped fine
6 tablespoons balsamic vinegar
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
3/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Sauté the bacon in a skillet until crisp. Drain on paper towels, then crumble. Discard all but 2 tablespoons of the bacon fat and sauté the shallots in the same skillet until crisp. Set aside.
Process the balsamic vinegar, lemon juice, mustard, oil, salt, and pepper in a food processor until smooth. Use what you need to lightly coat your vegetables. Sprinkle with the reserved bacon and shallots and serve.
Yields about 11/2 cups
This makes a lot of dressing. Any leftovers stored at room temperature should be used within 2 days.
We enjoy this on sun-warmed thinly sliced garden-fresh tomatoes and roasted sweet onions.
1 cup crumbled Roquefort cheese (about 6 ounces)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon olive oil
2 tablespoons Champagne vinegar
1/4 cup milk
1 tablespoon vin santo or brandy
1/2 teaspoon cayenne pepper, or to taste
Place 1/2 cup of the Roquefort in a food processor. Add the mayonnaise, sour cream, olive oil, vinegar, milk, vin santo, and cayenne and pulse 5 to 6 times just to blend. Scrape the mixture into a small bowl. Fold in the remaining 1/2 cup Roquefort and serve. Cover and store any leftovers in the refrigerator. This dressing can last up to one week.
Yields 23/4 cups
Made with corn and tomatoes fresh from local farms, this salad is a definite must!
6 ears of fresh corn, husked
11/2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper to taste
Cook the corn in a large pot of boiling salted water for 5 minutes, until just tender. Drain. Cool to room temperature.
Cut the kernels from the cobs and place them in a large bowl. Add the tomatoes, onion, cilantro, olive oil, and vinegar, and toss to blend. Season with salt and pepper.
Yields 6 servings
This can be made 2 hours ahead. Let it stand at room temperature, tossing occasionally.
A sweet and sour, oh-so-easy-salad that seems to go with everything.
2 seedless cucumbers, unpeeled, very thinly sliced
1 tablespoon kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
1/4 cup sugar
1/2 teaspoon freshly ground black pepper
Place the sliced cucumbers in a colander, sprinkle with salt, toss to coat, and set aside for 15 minutes. Give them an occasional stir to distribute the salt.
Combine the vinegar, dill, sugar, and pepper in a large bowl. Stir until the sugar has completely dissolved.
Drain the cucumbers and pat well to dry. Add to the dressing and stir to blend well. Refrigerate at least 15 minutes or up to 2 hours. Serve cold.
Yields 6 to 8 servings
Tangy and crunchy, this splendid little salad is great with Shrimp Cakes (page 174) or any other fish dish. On the farm where I grew up, this was a standard once-a-week salad, minus the mango. I had never seen or tasted a mango until I moved to the States. Now it’s become one of my favorite fruits. This salad is as good the day after as the day it’s made.
4 medium carrots
1 mango, a bit underripe
1 apple, such as Golden Delicious
1/4 cup fresh lime juice
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Trim and peel the carrots. Peel the mango and cut the flesh from the pit. Peel and core the apple and cut into quarters. Grate the carrots, mango, and apple with your food processor. Transfer all to a bowl and sprinkle with the lime juice, sugar, salt, and pepper. Toss gently and serve.
Yields 4 to 6 servings
This all-red salad combines the sweetness of beets and tomatoes, the subtle bitterness of radicchio, the crunch of sweet onions, and the aromatic flavoring of aged balsamic. It’s a winning combination of taste, texture, and color.
1 pound red beets (4 medium)
2 cups red teardrop or grape tomatoes
1 small head radicchio, cut into 1-inch chunks
1/3 cup thinly sliced red onion
1/4 cup aged balsamic vinegar
1/4 cup olive oil
3/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Trim the beets and place them in a medium saucepan. Cover with cold water and bring to a boil. Lower the heat and simmer 30 minutes, until the beets are tender. Drain and cool until easy to handle. Peel the beets and cut into bite-size pieces.
Place the beets, tomatoes, radicchio, and onion in a salad bowl. Drizzle with the vinegar and oil and sprinkle with salt and pepper. Toss to coat all.
Yields 6 or more servings
The salad tastes best if it is given 30 minutes to marinate. It also can be made up to 2 days ahead of time, covered, and stored in the refrigerator. Bring it to room temperature before serving.
When peas show up in early summer, indulge—as in this easy-to-prepare, goes-with-everything salad.
3 cups fresh shelled peas (about 3 pounds in pods)
12 ounces sugar snap peas, trimmed, strings removed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 packed tablespoon light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cook the shelled peas in a large saucepan of boiling salted water for 1 minute, until the peas are almost tender. Add the sugar snap peas and boil for 30 seconds longer. Drain. Rinse the peas under cold running water, to stop the cooking process. Drain again and transfer the peas to a large bowl.
For the Sesame Dressing, blend the vinegar, soy sauce, sesame oil, sugar, salt, and pepper in a small bowl and drizzle it over the peas. Toss to coat. Season with more salt and pepper to taste. Serve at room temperature.
Yields 6 servings
We’ve combined two of summer’s favorite picnic foods with wonderful results. Over the years this salad has accompanied many people on picnics and beach parties where arguments still continue on whose potato salad is the best. Here’s the most popular one we sell at Loaves and Fishes.
2 pounds medium Yukon Gold or any firm yellow potatoes
1/2 cup warm Chicken Stock (page 28)
4 ears of fresh corn, husked
2/3 cup chopped fresh chives
1/3 cup chopped fresh dill
1 tablespoon kosher salt
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup heavy cream
2 teaspoons sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Halve the potatoes, place in a medium saucepan, cover with cold water, and bring to a boil. Simmer over medium heat for 10 to 15 minutes until the potatoes are tender. Drain.
When the potatoes are cool enough to handle, peel and slice them into a large bowl. Sprinkle with the warm chicken stock.
Cook the corn in boiling water for 5 minutes. Cool under cold running water. Slice the kernels from the ears and add to the potatoes. Add the chives, dill, and salt.
Combine the olive oil, vinegar, cream, sugar, cayenne, and black pepper in a jar with a tight-fitting lid and shake well to blend. Pour the dressing over the salad and toss gently. Serve at room temperature.
Yields 6 servings
A wonderful salad, made even more savory by adding capers and their brine.
2 pounds Yukon Gold or any firm yellow potatoes
3/4 cup sliced small red radishes
1 cup finely chopped scallions (white and green parts)
2 tablespoons chopped capers
3 hard-boiled eggs, peeled and chopped
3/4 cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
1 tablespoon caper brine
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/4 cup packed chopped fresh dill
Halve the potatoes. Place in a saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer 15 to 20 minutes, or until tender. Drain. When the potatoes are cool enough to handle, peel, and slice them into a large bowl. Add the radishes, scallions, capers, and eggs.
In another bowl, combine the mayonnaise with the mustard, lemon juice, caper brine, salt, and cayenne. Spoon mixture over the potatoes and toss gently to blend. Cover and chill. For best results, bring to room temperature and add the fresh dill just before serving.
Yields 4 to 6 servings
We sell gallons of this fabulous salad all summer long at Loaves and Fishes. I have no idea what makes this noodle dish Thai. A customer gave it this name and it stuck.
1 pound capellini
1/4 cup peanut oil
1/4 cup soy sauce
1/3 cup rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon sugar
1 teaspoon red pepper flakes
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 tablespoon kosher salt
11/2 cups coarsely chopped radicchio
1/2 cup chopped scallions (white and green parts)
1/3 cup finely chopped cilantro
Cook the capellini according to package directions, 7 or 8 minutes. Drain and place in a large bowl.
Place the peanut oil, soy sauce, vinegar, sesame oil, sugar, pepper flakes, ginger, garlic, and salt in a food processor fitted with a steel blade and process for 30 seconds.
Pour the dressing over the noodles and mix thoroughly to coat all the pasta strands. Add the radicchio, scallions, and cilantro. Mix just to blend. Serve at room temperature.
Yields 6 to 8 servings
If you dislike cilantro or if it is unavailable at your greengrocer or market, try other herbs in its place such as flat-leaf parsley or dill. Dill works really well with this noodle dish and turns it into a perfect side with about any fish course.
A truly refreshing, all-seasons side. During the summer, serve the salad at room temperature; in cold weather, omit the dressing, add a handful of raisins, and serve the rice hot.
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups finely chopped onion
11/2 cups long-grain white rice
11/2 cups fresh orange juice
11/2 cups water
2 teaspoons kosher salt
2 teaspoons ground white pepper
1/4 cup toasted pine nuts
1 cup finely chopped celery
1/4 cup minced fresh chives or scallion greens
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
In a heavy pot over low heat melt the butter with the olive oil and sauté the onions and rice for 5 minutes. Stir often, so it does not brown. Add the orange juice, water, salt, and pepper. Cover and cook 15 to 17 minutes or until rice is just tender. Spoon the rice into a large bowl. Fluff it with a fork to separate the grains. Add the pine nuts, celery, and chives.
Place all the dressing ingredients in a jar with a tight-fitting lid and shake well to blend. Pour dressing over the rice and toss gently but thoroughly. Let cool to room temperature before serving.
Yields 4 to 6 servings
If you don’t mind the little black specks, by all means use black pepper; it has more flavor. I use white pepper because my then-four-year-old granddaughter, Karina, looking at the rice I put on her plate, said, “Oma, there are tiny bugs in my rice!”
This side dish has a delightfully chewy texture and, with all the colorful fruits and herbs, creates a pretty presentation. Since the wheat berries need to be soaked for 6 hours or overnight, it would be wise to prepare this the day before, cover, and refrigerate it, remembering that it should be brought to room temperature before serving. It’s best that way.
1 cup wheat berries
2 cups chopped seedless unpeeled cucumber
2 cups chopped fresh ripe pineapple
1 cup dried cranberries or dried cherries
6 scallions, chopped fine (white and green parts)
1 cup loosely packed, finely chopped fresh mint leaves
1/4 cup finely chopped curly parsley
1 clove garlic, mashed
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 cup olive oil
Place the wheat berries in a very large stock pot. Add 11/2 quarts cold water and bring to a boil. Turn off the heat, cover the pot, and soak the berries overnight in the refrigerator.
When ready, cook the wheat berries for 25 minutes. Drain and transfer to a large bowl. Add the cucumber, pineapple, cranberries, scallions, mint, parsley, garlic, salt, pepper, lemon juice, and olive oil and toss to blend well.
Yields 6 servings
The reason we point out the need for a very large pot is because wheat berries tend to swell many times their original volume. At Loaves and Fishes, a quart of wheat berries seems so insignificant way down at the bottom of our largest 6-quart stock pot, but by morning, when we arrive and remove the lid, the wheat berries have swelled right up to the top rim.
We often serve this tasty side with our Butterflied Leg of Lamb (page 140), but it goes equally well with any grilled meat or seafood.
11/2 cups Chicken Stock (page 28)
1 cup chopped onion
6 tablespoons (3 ounces) unsalted butter
1 cup instant couscous
1/2 cup golden raisins
11/2 teaspoons kosher salt or more to taste
11/2 cups toasted sliced almonds
1/4 cup fresh lemon juice
1/3 cup minced fresh parsley
1/3 cup chopped fresh chives
1/3 cup chopped fresh mint leaves
In a small saucepan bring the chicken stock to a boil, lower the heat, and cover the pan to keep the stock hot. Sauté the onions in butter in a large saucepan over medium heat until onions are light brown. Add the couscous, raisins, salt, and the hot chicken stock. Stir to blend. Remove pan from heat, cover, and let stand for 8 to 10 minutes.
Add the almonds, lemon juice, parsley, chives, and mint and blend with a fork, fluffing the couscous to break up any lumps. If needed, add more salt or lemon juice. If the couscous seems dry, add more chicken stock or some olive oil. Let the couscous stand at room temperature until ready to be served.
Yields 4 to 6 servings
Israeli couscous is a versatile pasta that absorbs liquids while remaining pleasantly al dente. This is a great side to serve with grilled lamb or beef.
1 tablespoon olive oil
1 clove garlic, minced
8 ounces Israeli couscous
21/2 cups water
1/2 pound pencil-thin asparagus, trimmed, sliced into 11/2-inch pieces, and blanched for 1 minute
1 bunch scallions, chopped fine (green part only)
11/2 tablespoons finely chopped fresh mint leaves
2/3 cup raisins
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons olive oil
11/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
Heat the olive oil in a heavy saucepan over medium heat. Add the garlic and couscous and sauté for 5 minutes. Add the water, stir once, and bring to a boil. Lower the heat, cover, and simmer for 10 minutes until the pasta is tender.
Place the couscous in a bowl. Add the asparagus, scallions, mint, and raisins.
To make the dressing, combine the lemon juice, mustard, olive oil, salt, and cayenne in a jar with a tight-fitting lid and shake well to blend. Pour the dressing over the couscous and toss to blend. Serve warm or at room temperature.
Yields 4 to 6 servings
We often have this beautiful, tasty salad as a main course, accompanied by crusty bread, chilled white wine or Champagne and, for dessert, a scoop or two of our favorite ice cream, with homemade cookies on the side.
8 cups mesclun salad mix
1/2 cup thinly sliced red onion
4 very ripe peaches, each sliced into 8 wedges
3/4 cup toasted pecan halves
1/4 cup peanut oil
12 ounces fresh goat cheese, shaped into 8 discs
2 egg whites, beaten
1 cup panko or dry bread crumbs
2 tablespoons white wine vinegar
2 tablespoons walnut oil
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Place the greens in a large bowl. Add the onion, peaches, and pecans.
Pour the peanut oil into a skillet and heat until very hot. Dip the goat cheese discs, one at a time, first into the egg whites, then into the panko. Place the breaded discs in the hot oil. Sauté just to brown, turning once. Transfer discs onto paper towels to drain.
To make the dressing, combine the vinegar, oils, mustard, salt, pepper, and sugar in a jar with a tight-fitting lid and shake well to blend. Pour over the salad and toss gently to blend. Arrange the salad on four dinner plates. Place 2 goat cheese rounds on top of greens and serve.
Yields 4 servings
Butter beans are very large white, creamy, and delicious beans, sometimes called gigantes or white runners. They’re almost impossible to find fresh. I am able to buy them picked and frozen in the South, but I prefer using dried beans, since they have a lot more flavor. This recipe should be prepared a day ahead since the beans need to soak overnight.
1 pound dried large white beans
3/4 cup thinly sliced red onion
1 cup yellow cherry tomatoes, cut in half
1 cup red cherry tomatoes, cut in half
1/2 cup calamata olives, pitted and cut in half
11/2 teaspoons grated lemon zest
1 large clove garlic, minced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
21/2 tablespoons fresh lemon juice
1/2 cup olive oil
3 cups slightly bitter greens, such as mizuna, arugula, or flat-leaf parsley
Place the beans in a large pot, cover with 2 quarts cold water and let them soak overnight in the refrigerator.
Drain the beans, return them to the pot, cover with 2 quarts fresh cold water, and bring to a boil. Lower the heat and simmer for 1 hour or more, until tender. Drain and transfer the beans to a salad bowl.
Add the onions, tomatoes, olives, and lemon zest.
To make the dressing, mash the garlic and salt into a paste and add it to the beans. Add the pepper, lemon juice, and olive oil and toss to blend well. Let the salad stand at room temperature until serving time. Just before serving, toss the greens of your choice in with the beans.
Yields 8 servings
Any leftover salad can be covered and stored in the refrigerator for up to 4 days.
Much of the cooking time depends largely on the kind of bean you have chosen. It would be advisable, if the bean is smaller, to check for doneness sooner.
If you cannot find gigante beans, substitute large dried lima beans or almost any dried bean you prefer.
Here in the Hamptons the peak season for melon is August. This gorgeous, cool salad is an excellent way of combining sweet and savory with surprising effect.
One 3-pound piece watermelon, pits and rind removed, cut into 3/4-inch cubes
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled (about 1 cup)
1/2 cup packed fresh cilantro leaves
1/3 cup toasted pine nuts
Place the melon pieces in a bowl. In another bowl, whisk together the lime juice, oil, sugar, salt, and pepper. Pour dressing over melon. Toss gently to coat. Add the feta, cilantro, and pine nuts and toss just to blend. Serve chilled.
Yields 4 servings
Variation: Add 11/2 cups cubed tomatoes, fresh crumbled goat cheese, and chopped fresh mint leaves to the dressed melon cubes. And when you’re in the mood for a bit of crunch, try substituting 1/3 cup toasted peanuts, cashews, or pecans for the pine nuts.
You can substitute watercress for the upland cress. Both have a similar peppery taste that gives this salad a lot of spunk.
1 teaspoon unsalted butter, softened
12 large black mission figs, halved, stems removed
4 ounces fresh goat cheese such as Caprino di Latte di Capra or Montrachet
1/4 cup aged balsamic vinegar
1 tablespoon palm sugar or light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 basket upland cress or 2 bunches watercress
Preheat the oven to 400°F. Butter a 9-inch glass pie dish.
Place figs cut side up in the baking dish. Using a teaspoon, make an indentation in each fig half. Roast the figs for 15 minutes. Remove from oven and fill each indentation with goat cheese. Return to the oven and roast 5 minutes longer.
Warm the vinegar, sugar, salt, and pepper in a small saucepan. Stir until the sugar is dissolved.
Distribute the cress among four salad plates. Arrange 6 fig halves on each plate. Drizzle 1 tablespoon of the warmed vinegar mixture over the figs and cress and trickle some onto each plate.
Yields 4 servings
This recipe can be doubled to serve 8.
I created this salad during a cooking demonstration at our local college and it turned out to be a great success, mostly because it features asparagus, which many people refer to as “King of the Vegetables.”
2 tablespoons olive oil
2 large red bell peppers, quartered; seeds, stems, and cores removed and discarded
2 pounds medium asparagus, trimmed and peeled
8 ounces baby spinach, washed and thoroughly dried
1/2 red onion, thinly sliced
1 clove garlic, finely chopped
3 tablespoons white wine vinegar
1/2 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup pitted black olives, cut in half
6 ounces fresh mild goat cheese, crumbled (about 1 cup)
Place a skillet on a hot grill. Add the oil and peppers, skin side up. Lower the heat to medium and close the lid. Grill the peppers 20 to 25 minutes, turning them once to make sure they don’t burn.
Remove the peppers from the heat and set aside. When cool enough to handle, cut them into strips.
Cook the asparagus in boiling salted water until just tender but still bright green. Drain and rinse under cold water for a few minutes. Drain on paper towels or clean dish towels until ready to use.
Place the spinach, onion, grilled pepper strips, and asparagus in a salad bowl.
Combine the garlic, vinegar, olive oil, salt, and pepper in a jar with a tight-fitting lid and shake well to blend. Spoon half the dressing over the salad. Mix gently to coat all the vegetables. Just before serving, sprinkle the salad with the olives and goat cheese. Offer any extra dressing on the side.
Yields 6 to 8 servings
Hearty, flavorful, and easy to prepare, this is a salad for all seasons that is very popular with our customers and friends. Serve it for lunch or as a light dinner with a knock-out dessert.
11/2 pounds top round steak, 11/4 inches thick
1/4 cup olive oil
Kosher salt and freshly ground black pepper to taste
1 red bell pepper
1/2 red onion, cut into paper-thin half-moon slices
11/2 cups fresh cilantro leaves
1/4 cup olive oil
3 tablespoons soy sauce
11/2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
1 teaspoon sugar
4 pocketless pita breads
4 cups loosely packed baby spinach leaves, well washed and dried
Preheat the grill to high. Rub the steak with the olive oil, salt, and pepper.
Place the steak on the grill. For medium rare, grill 6 to 8 minutes per side. When done, set aside to cool.
Cut the pepper in half, discard inner core and grill until lightly charred. Cool.
Slice the warm steak on the diagonal into bite-size pieces and place in a large bowl. Cut the pepper into thin strips and add to the steak. Add the onion and cilantro.
To make the dressing, combine the olive oil, soy sauce, sesame oil, vinegar, pepper flakes, and sugar in a jar with a tight-fitting lid and shake well to blend. Pour the dressing over the salad. Toss well to coat all the meat and vegetables.
Grill the pita bread until light brown. Place 1 bread round on each of four dinner plates. Top each round with a cup of spinach. Scoop beef salad onto each bed of spinach, distributing it equally among the plates.
Yields 4 main-course servings
Another customer favorite, straight from our kitchen. When doubled, this recipe could accommodate a larger group of 8.
2 large whole chicken breasts (about 2 pounds), skin and bones removed
1/2 red onion, sliced paper thin
1/2 cup finely chopped celery
11/2 cups seedless green grapes, halved
1 clove garlic, sliced
11/2 cups loosely packed fresh basil leaves, rinsed and patted dry
2 tablespoons fresh lemon juice
1 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 small head red leaf lettuce, leaves separated, rinsed, and dried
Place the chicken breasts in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, depending on the thickness of the breasts. Drain and cool.
Cut the chicken into bite-size pieces and place in a large bowl. Add the onion, celery, and grapes.
For the basil cream: combine the garlic, basil, and lemon juice in a food processor or blender, and process until smooth. Add the mayonnaise, salt, pepper, and sugar, and pulse a few times to blend. Pour over the chicken and mix well, to coat all.
Distribute the lettuce among four serving plates. Top each with a scoop of the chicken in basil cream and serve.
Yields 4 servings
You’ll find yourself making this throughout the summer. It has a nice bite and crunch and leftovers (if any!) make superb sandwiches.
11/2 pounds chicken breasts, skin and bones removed
4 scallions, sliced thin (white and green parts)
1/2 cup chopped celery
1/2 cup red bell pepper, sliced into thin strips
1/2 cup yellow bell pepper, sliced into thin strips
1 cup julienne or shredded carrots
1 tablespoon minced seeded jalapeños (or less if preferred)
1 teaspoon grated lemon zest
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
3/4 cup broccoli cut into very small florets
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon Dijon mustard
11/2 teaspoons kosher salt
1 teaspoon sugar
Bring 2 quarts of water to a rapid boil. Add the chicken, cover, and turn off heat. Let it stand for 2 hours. The chicken will be moist and just done.
Remove chicken from the pot. Cut into bite-size chunks and place in a mixing bowl. Add the scallions, celery, peppers, carrots, jalapeños, lemon zest, sesame seeds, cilantro, and broccoli.
Place all the ingredients for the dressing in a jar with a tight-fitting lid and shake well to blend. Pour it over the salad and toss gently to combine.
Yields 6 servings
This Asian-accented salad is one of the more popular take-out foods at Loaves and Fishes. Many customers refer to it as “Anna’s Chicken Salad,” but really, it isn’t. Eight years ago, our daughter Sybille said, “Mom, we need a new chicken salad at the store,” and this is what she created. We’ve made it every day since. It’s been printed once before but here it is again by popular request.
3 pounds boneless chicken breasts, skin removed, cut in half
1 tablespoon toasted sesame oil
11/2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 clove garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
1/2 teaspoon cayenne pepper
1/2 cup paper-thin sliced red onion
11/2 cups sugar snap peas, trimmed
1/3 cup dried cranberries or pitted sour cherries
1 bunch fresh arugula or baby spinach leaves, well washed and dried
Heat the grill to high. Place the chicken in a shallow casserole. Whisk together the sesame oil, soy sauce, lemon juice, garlic, pepper flakes, mustard, and wine and pour it over the chicken. Set it aside for 20 minutes, at room temperature, to marinate.
Grill the chicken 8 to 10 minutes, turning once. Cut into bite-size strips and place in a salad bowl. Discard the marinade.
Purée all the dressing ingredients in a food processor until smooth. Pour over the chicken.
Add the onion, peas, and cranberries and toss to blend. Fold in the arugula. Serve at room temperature.
Yields 6 servings
The chewy texture of wild rice, the velvety texture of duck, the sweet crunch of sugar snap peas, and the tartness of dried cranberries, turns this into an excellent lunch or a light supper. Serve warm or at room temperature.
3/4 cup wild rice
2 cups sugar snap peas, cut on the diagonal
6 scallions, sliced thin (green parts only)
Grated zest of 1 orange
1/2 cup dried cranberries
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1 clove garlic, mashed with 1 teaspoon kosher salt
Two 14-ounce boneless duck breasts, skin and fat removed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup pecan halves
3 ripe peaches, pitted, peeled, and cut into bite-size chunks
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Cook the rice in 4 cups boiling water for 40 minutes or until tender. Drain well. Transfer to a salad bowl and add the sugar snap peas, scallions, orange zest, cranberries, mint, parsley, and garlic/salt mixture.
Season both sides of the duck breasts with salt and pepper.
Pour 2 tablespoons olive oil in a heavy skillet over high heat. When the oil is smoking hot, add the duck. Sauté for 5 minutes, turning once. Transfer duck to a cutting board.
Using the same skillet, sauté the pecans over high heat for 2 minutes, stirring constantly. Add the pecans to the rice.
Cut the duck across the grain into thin slices and add to the rice.
Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well to blend. Pour the dressing over the salad and toss well to combine it all.
Gently fold the peach chunks into the salad. Serve.
Yields 6 main-course servings
When I bought Loaves and Fishes back in 1980, it was a small take-out food store. This is one of the prepared foods sold there at the time. The original recipe called for bluefish fillet. We like using either halibut or fresh tuna.
2 tablespoons olive oil
2 pounds halibut fillet
2 tablespoons fresh lemon juice
1 cup finely chopped celery
1 cup finely chopped red onion
1/3 cup finely chopped fresh dill
1/4 cup capers, drained
1/3 cup distilled white vinegar
Grated zest of half a lime
3/4 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Preheat the oven to 400°F or set grill to medium-high. Brush a large sheet pan with the oil.
Cut the fish into 6 equal pieces and place on the sheet pan. Turn the pieces once to coat both sides with oil. Sprinkle the fish with some of the lemon juice and bake or grill for 15 minutes. Cool.
Place the halibut in a mixing bowl and, with your hands, break it into small pieces. Add the remaining lemon juice, celery, onion, dill, capers, vinegar, lime zest, mayonnaise, salt, and pepper and mix gently but thoroughly.
Yields 6 main-course servings, many more as a starter
The Halibut Salad will last up to 3 days if covered and kept chilled in the refrigerator.
As a fine starter, spoon the fish onto small, thin slices of toasted crostini and garnish with dill sprigs.
As a salad, serve a generous portion on a bed of mixed greens, garnished with lemon wedges.
Or, for a great sandwich, stuff the salad between slices of whole-wheat bread or in a soft kaiser roll. Add sprouts for some crunch.
No cooking involved! This is a dish that only requires assembling. A perfect, satisfying salad for an August lunch or brunch.
11/2 pounds smoked turkey breast, sliced 1/2-inch thick
2 ripe peaches
2 navel oranges
2 ripe avocados
1/4 cantaloupe
6 cups coarsely chopped romaine lettuce
6 scallions, chopped fine (white and green parts)
1 cup toasted cashews, coarsely chopped
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cut the turkey into 11/2 × 1/4-inch strips and place in a large bowl. Halve and pit the peaches, cut into bite-size pieces, and add to the turkey.
Peel and cut the oranges, avocados, and cantaloupe into bite-size pieces. Add to the turkey along with the romaine, scallions, and cashews.
Place dressing ingredients in a jar with a tight-fitting lid and shake well to blend. Pour the dressing over the salad and mix gently to coat, being sure not to bruise or mash the ingredients.
Yields more than 6 servings
By unanimous popular demand—one of our very best. Double the ingredients for 8 servings.
11/2 pounds chilled cooked lobster meat, cut in chunks
2 teaspoons fresh lemon juice
1 tablespoon capers, drained
1/2 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh dill
Place the lobster meat in a large bowl, add the lemon juice, capers, mayonnaise, salt, pepper, and dill and mix gently with your hands.
Yields 4 servings
For a heartier salad, garnish with chopped red onions, chopped hard-boiled eggs, tomatoes, capers, and caviar.
For a memorable first course, serve the lobster over fresh greens with a lemon wedge on the side and a sprinkling of caviar on top.
For delightful hors d’oeuvres, spoon the lobster onto small pieces of crostini and pass them around.
To make our famous lobster rolls, for a bit of crunch, add chopped celery and sugar snap peas, cut small and on the diagonal, and serve inside a fresh baguette.
Creamy Gorgonzola lends a special flavor to the polenta. A perfect side to grilled lamb, chicken or veal and it’s super easy to prepare.
5 cups water
1 cup half-and-half
4 tablespoons (2 ounces) unsalted butter
4 ounces Gorgonzola cheese, crumbled
2 teaspoons kosher salt
11/4 cups instant polenta or fine cornmeal
Place the water, half and half, and butter in a large saucepan and bring to a boil. Add the Gorgonzola and salt. In a slow, steady stream, while stirring continually, pour the polenta into the boiling mixture. Lower the heat to medium and cook for about 5 minutes, continuing to stir throughout, until the polenta thickens. Turn off the heat. Cover the pan and let the polenta steam for 10 minutes. Serve hot.
Yields 4 to 6 servings
If you prefer a lighter cheese with a subtler taste, replace the Gorgonzola with fresh goat cheese or grated Swiss or Gruyère.
For a tasty and colorful first course, serve the Baked Tomatoes on some dressed baby arugula. This is a wonderful go-with for grilled pork or veal.
3 large summer tomatoes, cut in half crosswise
1 tablespoon olive oil
1/2 cup fresh bread crumbs
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
2 tablespoons pine nuts
1/3 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400°F.
Brush the tomato halves with olive oil and place cut side down in a large cast-iron skillet. Cook over high heat for 5 minutes, or until light brown. Remove pan from the heat. With a spatula, carefully turn tomatoes cut side up.
Place the bread crumbs, garlic, thyme, pine nuts, Parmesan, salt, and pepper in a bowl and mix to blend. Distribute the crumb mixture evenly over the top of the tomato halves. Bake 20 minutes. Serve hot.
Yields 6 servings
This dish can be made earlier in the day and reheated.
This is a perfect partner with grilled steak.
21/2 pounds Yukon Gold or any other firm yellow potato
1 cup coarsely chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon leaves
11/2 pounds tomatoes, sliced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup Chicken Stock (page 28)
1/3 cup olive oil
11/2 cups grated Swiss cheese
Cut potatoes in half, place in a large saucepan, cover with water, and bring to a boil. Lower the heat and cook 15 minutes until potatoes feel tender. Drain and cool. When cool enough to handle, peel and slice the potatoes and set aside.
Place a skillet over medium heat, add the olive oil, and sauté the onion and garlic, stirring often, for 10 minutes. Stir in the tarragon.
Butter a 2-quart metal casserole. Heat the grill to medium.
Layer the bottom of the casserole with half the potatoes. Cover that with a layer of sliced tomatoes and sprinkle with half of the salt and pepper. Spread the onion-tarragon mixture over it all. Place the final layer of potatoes on top and season with the remaining salt and pepper. Drizzle chicken stock and olive oil over the potatoes and top with cheese. Place the casserole on the grill, close the lid, and bake for 30 minutes. Serve hot.
To bake, preheat the oven to 375°F and bake the casserole for 30 minutes.
I know the instructions say to close the grill lid, but the casserole itself, inside the grill or the oven, should not be covered. If it is, the cheese will not crisp or brown and the casserole will not cook properly.
For cooked spinach dishes, I use the curly large-leaf kind. It has lots of flavor and maintains its texture. This recipe can easily be doubled to serve 8.
2 tablespoons olive oil
1 tablespoon sesame seeds
11/2 pounds fresh spinach, stemmed, washed well, and coarsely chopped
1 tablespoon fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large saucepan, add the sesame seeds, and stir over medium heat until seeds turn light brown and fragrant. Add the spinach all at once, cover, and cook for 1 minute. Add the lemon juice, soy sauce, and pepper. Cook 1 minute longer, turning with tongs, until the spinach is wilted. Serve warm, set aside and reheat when needed.
Yields 4 servings
Excellent with grilled chicken or steaks.
11/4 pounds (4 cups) medium shallots, quartered lengthwise
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
10 ounces red grape tomatoes
1/2 cup fresh basil leaves, coarsely chopped
Preheat the grill to medium-high.
Combine the shallots, olive oil, vinegar, salt, pepper, and sugar in a shallow roasting pan. Stir thoroughly, making sure all the shallots are coated. Set the pan on the grill, close the cover, and grill 12 to 15 minutes, stirring once or twice, until shallots are crisp-tender. Add the grape tomatoes and, without disturbing them, grill 5 minutes. Transfer to a serving dish and garnish with the basil.
Yields 4 to 6 servings
If using the oven, preheat the oven to 500°F and bake 12 to 15 minutes.
If you can’t find shallots, small red onions are a fine substitute.
There are numerous herbs you could mince and sprinkle onto vegetables, or use Herb-Infused Oil (page 3) to coat vegetables before baking or grilling. I love my Microplane grater—it’s another way to deal with garlic without having to mash it by hand. I add the Microplaned garlic to oil, along with salt and pepper and toss it thoroughly with the vegetables before grilling or baking.
A word of caution: I suggest that you keep a watchful eye on grilling vegetables to make sure they don’t burn or are too undercooked. If it seems as if they are cooking too rapidly, move them to a cooler portion of the grill where there is less direct heat.
Here is a variety of vegetables that you may choose as go-withs for your main dish. Now is the time to experiment!
Cut into 1/2-inch-thick rounds. Coat with oil, kosher salt, and pepper. Bake 30 minutes at 400°F or grill at medium-high heat for 15 minutes, turning once to brown both sides.
Cut on the diagonal into long 3/4-inch-thick slices. Brush with olive oil, sprinkle with kosher salt. Grill 12 to 15 minutes, turning once.
Cut into strips or quarters. Coat with oil, kosher salt, and pepper. Bake at 400°F for 30 minutes or grill 12 to 15 minutes on medium-high heat, turning them once.
Slice 1/4-inch thick. Coat with oil, kosher salt, and pepper. Bake 30 minutes at 400°F or grill on medium-high heat for 15 minutes, turning once.
Slice into rounds or sticks and coat with oil, kosher salt, and pepper. Bake at 400°F for 30 minutes or grill at medium-high heat for 30 minutes, turning once or twice to brown evenly.
Toss with a mixture of olive oil, garlic (optional), kosher salt, and pepper. Bake at 400°F for 30 to 40 minutes or grill at medium-high heat for 15 to 20 minutes, depending on your desired crispness.
Husk the corn and remove the silk. The corn could be buttered or coated with olive oil, kosher salt, and pepper, and Microplaned garlic if you like. Place on grill at medium-high heat. It doesn’t need much cooking time; turn, watching until the ears are browned in spots all around the corn.
2 pounds medium green asparagus, peeled and trimmed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
Preheat the grill to high.
Arrange the asparagus spears in a single layer inside a metal roasting pan. Drizzle with olive oil and season with salt and pepper. Using your hands, roll asparagus around, making sure all spears are coated. Sprinkle with Parmesan cheese and place the pan on the hot grill. With lid closed, grill asparagus 5 to 8 minutes, until crisp tender.
Yields 4 servings
This recipe can be doubled. If using an oven, preheat to 400°F, prepare the asparagus as directed for grilling, and bake for 15 minutes.
4 medium sweet potatoes or yams, washed and cut lengthwise into 1/2-inch-thick sticks
1 teaspoon kosher salt
3 tablespoons extra virgin olive oil
Drop potato sticks into a bowl of cold water to rinse off starch. Dry on paper towels.
Pile potato sticks on a large baking sheet, add the salt and olive oil. Using your hands, toss strips with the mixture, making sure to coat evenly. Spread sticks across the pan.
Preheat the grill to medium. Place the baking sheet on the grill and close the cover. After 15 minutes, using a wide spatula, carefully turn the fries over. The total grilling time should be 30 minutes from start to finish.
Yields 4 servings
For oven users: preheat the oven to 450°F. Spread the cut potatoes across the baking sheet and place in the oven. Roast the potatoes, turning fries once and rotating the sheet once during roasting time. In 45 to 50 minutes they ought to be nicely browned and crisp.