Vegetables
Mixing The Beets
This is a composed salad, intricate and substantial enough for a first course. Some people don’t like beets, but they’re wrong! (Explain that gently.) Prepare the vegetables ahead, but do the vinaigrette just before serving. As long as you pour the oil slowly, you can’t fail.
Watercress, Beet And Endive Salad
Yield: 2 servings
1 medium raw beet (about 1/3 pound) or plain, prepared beets
1 bunch watercress (about 1/3 pound)
1 large or 2 small endive (about 1/3 pound)
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground preferred
1 tablespoon wine vinegar
1/4 cup olive oil, or 2 tablespoons olive oil and 2 tablespoons vegetable oil
Lemon juice to taste
1. Heat oven to 375 degrees. Cut raw beet so about 1 inch of stem remains and wrap in foil, shiny side in. Do not season or add water. Bake the beet for about 1 hour. Alternatively, wrap beet in plastic wrap and cook in microwave oven for about 7 minutes. Let cool. Peel beet and cut 2 thin rounds to reserve for garnish. Cut the remainder of the beet into1/2-inch cubes. Transfer beet pieces to a plastic storage bag and refrigerate.
2. Cut stems from watercress, wash and dry in a salad spinner. Pull leaves from thicker stems and discard stems. Wrap in paper towels or a dish towel and refrigerate.
3. Cut about1/2 inch from base of endive and pull off 8 leaves. Cut remaining endive crosswise at1/2-inch intervals. Place leaves and cut endive in a plastic storage bag and refrigerate.
4. Shortly before serving, combine beet cubes, watercress and chopped endive in a salad bowl. Arrange 4 whole endive leaves together on one side of a salad plate with tips extending over the edge of the plate. Repeat with the second plate.
5. Spoon mustard into a small bowl. Add salt, pepper and, using a small whisk or fork, slowly stir in vinegar. Add the oil, slowly, stirring continuously. Taste and adjust seasoning with salt, pepper and lemon juice to taste.
6. Add about three-quarters of the dressing to the salad bowl and toss until ingredients are coated. Pile salad on plates below endive leaves, allowing some to fall onto the leaves. Top each salad with a reserved beet slice. Serve with rolls or sliced French bread.
Salad Bar Ensemble
Of all the time-saving innovations that have invaded our supermarkets in recent years, few have been as useful both to consumers and to the stores as the salad bar. Salad bar items cost more per pound, but the ability to buy them in limited quantities and the elimination of waste left the consumer even or ahead — way ahead when nutrition was factored in. Here’s what I’ve done with some of the salad bar items I’ve brought home.
Yield: 2 or 3 servings
4 to 5 cups mesclun or European salad mix
1/3 cup sliced red onion
1 tablespoon mango flavored vinegar or white wine vinegar
2 teaspoons lemon juice
3 tablespoons olive oil
Salt and pepper
1/4 cup grated Pecorino or Parmesan cheese
1/2 pound cantaloupe (or other melon) chunks, cut into bite-size pieces if necessary
1. Combine the mesclun and onion in a salad bowl. In a small bowl, combine the vinegar, lemon juice and olive oil with a whisk. Add salt and pepper to taste. Pour the dressing over the salad and toss. Add the cheese and toss again.
2. Transfer the salad to 2 or 3 plates and garnish each portion with melon. Serve at once.
Note: Mango vinegar is sold under the Consorzio label.
Yield: 2 servings
4 cups mixed, cut-up raw vegetables such as broccoli florets, carrot, celery, cauliflower florets, red bell pepper strips, sliced mushrooms
2 tablespoons mayonnaise
1/4 cup plain non-fat yogurt
1/2 tablespoon bottled horseradish, or more to taste
Salt to taste
1. Sort through the vegetables, cutting up any pieces that are notably larger than the others. Transfer them to a microwave-proof container, cover with plastic wrap. Cook until the vegetables are crisp-tender, 6 to 8 minutes, pausing every 2 minutes to stir the vegetables.
2. While the vegetables are cooking, place the mayonnaise, yogurt, horseradish and salt in a small bowl and whisk until well combined.
3. Allow the vegetables to cool to tepid. Add the yogurt mixture and toss until all the vegetables are well-coated. Serve at room temperature.
Dressed Up Ramen
Toss packaged ramen with ready-shredded broccoli slaw mix, dress with an Asian-flavored dressing, and you’ve got a lightning-fast crowd-pleaser for your next back-yard barbecue.
Preparation time: 15 minutes
Yield: 4 servings
1 package (3 ounces) ramen soup mix, any flavor
1 package (12 ounces) broccoli slaw mix
1 small red onion, thinly sliced
1/2 cup chopped cilantro
1/4 cup chopped fresh parsley
2 tablespoons each: vegetable oil, lime juice
1 tablespoon roasted sesame oil
1/2 teaspoon salt
Freshly ground pepper
1. Crumble noodles from soup mix into a large bowl; discard seasoning packet or reserve for another use. Add broccoli slaw mix, onion, cilantro and parsley; toss to combine.
2. Whisk together the vegetable oil, lime juice, sesame oil, salt and pepper to taste in a small bowl; pour over the slaw. Toss lightly to coat.
Nutrition information per serving: 220 calories, 55% of calories from fat, 13 g fat, 3 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 4 g protein, 762 mg sodium, 3 g fiber
Moroccan Salads Go Beyond Greens
For most Westerners, or even Middle Easterners, salads are composed of one or more raw or boiled ingredients tossed together with some kind of tart dressing, usually made with oil and condiments. The concept of salad in Morocco is quite different, in preparation and presentation. For one thing, salads are only occasionally dressed in oil. Instead, they are subtle mixtures of lemon juice or vinegar, sugar, fragrant waters and spices, or fresh fruit juices and herbs. For another, whole lettuce leaves are less common than grated vegetables.
Preparation time: 10 minutes
Draining time: 30 minutes
Yield: 4 servings
Tip: Here we recommend slicing the cucumbers before salting, although the traditional way is to grate them.
4 seedless cucumbers (about 1 1/2 pounds) peeled, sliced
1/4 teaspoon sea salt
1 1/2 tablespoons confectioners’ sugar
1 1/2 tablespoons white wine or Champagne vinegar
1 tablespoon fresh thyme leaves
1/2 teaspoon caraway seeds
1. Put the cucumber slices in a colander; stir in salt. Set aside 30 minutes to drain excess liquid. Pat slices dry.
2. Transfer slices to a serving bowl. Add confectioners’ sugar, wine, thyme and caraway seeds; mix well. Adjust seasoning if necessary. Serve at room temperature or slightly chilled.
Nutrition information per serving: 30 calories, 8% of calories from fat, 0.3 g fat, 0 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 1 g protein, 145 mg sodium, 1.4 g fiber
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 6 servings
6 large cloves garlic, unpeeled
5 large red bell peppers
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon or to taste
4-5 sprigs flat-leaf parsley, finely chopped
1 teaspoon ground cumin
Sea salt
1. Heat broiler or prepare grill for direct cooking. Put garlic cloves on a broiler pan or the grill. Broil or grill until skins are charred and the garlic is very soft, about 3 minutes. Cut the cloves in half; scoop the flesh out into a medium bowl. Mash with a fork; set aside. Broil or grill the peppers until the skins are charred and the flesh is soft, 7 minutes on each side.
2. Meanwhile, add the oil to the garlic; whisk together until completely blended. Stir in the lemon juice, parsley (reserve a little for the garnish), cumin and sea salt to taste; mix well.
3. Halve peppers; seed. Trim the tops off. Slice lengthways into medium thin strips; add to the garlic sauce. Toss.; adjust seasoning if necessary. Garnish with the reserved chopped parsley. Serve warm or at room temperature.
Nutrition information per serving: 125 calories, 64% of calories from fat, 9 g fat, 1.3 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 1.6 g protein, 5 mg sodium, 3 g fiber
Preparation time: 10 minutes
Yield: 4 servings
Tip: Cherry tomatoes are not generally used in Morocco but I like using them because they often have more flavor than regular out-of-season tomatoes. If you prefer to use large tomatoes, seed them before dicing into small cubes.
1 pound cherry tomatoes, quartered
1/2 cup very finely chopped red onion
1/4 cup finely chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon or to taste
1/2 teaspoon each: ground cumin, freshly ground pepper
Sea salt
Combine tomatoes, onion, parsley, oil, lemon juice, cumin and pepper in a serving bowl; mix well. Add salt to taste. Serve at room temperature or slightly chilled.
Nutrition information per serving: 125 calories, 72% of calories from fat, 11 g fat, 1.4 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 1.4 g protein, 13 mg sodium, 1.9 g fiber
Preparation time: 25 minutes
Cooking time: 1 hour, 15 minutes
Yield: 6 servings
2 eggplants
3 cloves garlic
1/3 cup olive oil
1 can (28 ounces) peeled plum tomatoes, drained, chopped
1 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon each: red pepper flakes, freshly ground black pepper
Sea salt
Juice of 1/2 lemon or to taste
1. Peel eggplants lengthways, leaving thin strips of skin. Quarter eggplants lengthwise. Slice across into 1/2-inch thick pieces. Place eggplant pieces and garlic cloves in steamer basket; steam over boiling water until very soft, 30 minutes.
2. Meanwhile, heat oil in a large frying pan; add the tomatoes, cilantro, oil, cumin, paprika, red pepper flakes, black pepper and salt to taste; mix well. Place over medium-high heat; cook, stirring occasionally, until the sauce is thickened but still looks fresh and chunky, about 15 minutes.
3. Coarsely mash eggplants and garlic with a fork. Stir the mashed vegetables and lemon juice into the tomato sauce. Simmer over low heat, stirring often, 15 minutes. Adjust seasoning if necessary. Let cool. Serve at room temperature.
Nutrition information per serving: 165 calories, 62% of calories from fat, 12 g fat, 1.7 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 2.9 g protein, 175 mg sodium, 4 g fiber
A Simple Summer Salad
At the Near North market on Division Street, between State and Clark streets, baskets filled with fingerling potatoes caught our attention at the Nichols Farm and Orchard stand. First we chose speckled yellow German butterball potatoes resembling quail eggs in size and appearance. The next choice was red thumb potatoes, which really do look like crimson gnarled thumbs. When sliced, they reveal a pink-colored flesh. As an afterthought, we added very young green and yellow pattypan squash to the mix.
Warm Fingerling And Pattypan Salad
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 6 servings
Tip: Use a mixture of different fingerling potatoes, such as red thumb and German butterball.
30 fingerling potatoes
12 pattypan squash
2 tablespoons butter
1 tablespoon olive oil
1/2 small red onion, chopped
1 clove garlic, minced
1/4 teaspoon ground nutmeg
1/4 cup minced parsley
1/2 teaspoon salt
Freshly ground pepper
1. Place steamer basket in a large pot; add water to the level of the bottom of the basket. Heat water over high heat to a boil. Add potatoes; cover. Steam until just fork-tender, about 10-18 minutes, depending on size. Remove potatoes from steamer basket; transfer to medium bowl. Set aside.
2. Add squash to steamer basket; cover. Steam over high-heat until just fork-tender, about 8 minutes. Add to potatoes in bowl.
3. Meanwhile, combine butter and olive oil in small saucepan; heat over medium heat until butter melts. Add onion, garlic and nutmeg. Cook, stirring, until onion softens, about 3 minutes; pour over potatoes and vegetables. Add parsley, salt and pepper to taste. Toss to coat vegetables.
Nutrition information per serving: 278 calories, 21% of calories from fat, 6.4 g fat, 2.7 g saturated fat, 10 mg cholesterol, 45 g carbohydrates, 9.6 g protein, 243 mg sodium, 7.7 g fiber
Squash Transformed To Summertime Salad
Q. The spaghetti squash salad I had on vacation was totally different. The pulp of the squash appeared to have been removed in strands and seemed uncooked. It was mixed with some type of dressing. As an avid vegetable gardener and having many spaghetti squashes becoming ripe soon, I would appreciate any recipes for this wonderful salad.
— Lorraine Bayne, Glenview
A. The salad we developed for you in the test kitchen was described by tasters as “a delicious blend of flavors, colors and textures.”
Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 6 servings
1 spaghetti squash, about 1 1/2 pounds, halved lengthwise, seeded
3 tablespoons apple cider vinegar
1 tablespoon chopped fresh basil
2 cloves garlic, minced
2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper
1 can (15 ounces) garbanzo beans, drained
1 can (14 1/2 ounces) chopped tomatoes, drained, or 1 medium ripe tomato,
cored, seeded, chopped
1 each, coarsely chopped: red onion, red bell pepper
1. Cover each half of the squash with plastic wrap. Cook in microwave on high (100 percent power) until fork- tender, about 12 minutes. Carefully remove plastic wrap; let stand 5 minutes.
2. Meanwhile, whisk together apple cider vinegar, basil, garlic, olive oil, salt and pepper to taste; set aside.
3. Shred squash into a serving bowl by running a fork over the flesh. Add beans, tomatoes, onion and bell pepper. Toss with the dressing.
Nutrition information per serving: 317 calories, 16% of calories from fat, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 55 g carbohydrates, 15 g protein, 313 mg sodium, 14 g fiber
Bastille Meal
Bastille Day is fervently French, a celebration of independence that causes all sorts of revelry. A strong focus on food as part of the fun has helped to transport the bash across the ocean, putting it on the American party agenda. A French-inspired salad is a welcome way to give a nod to the holiday. This one can be made in advance so cooks don’t lose their heads over it.
Roasted Pepper And Onion Salad With Goat Cheese And Orange
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 6 servings
1 tablespoon plus 2 teaspoons olive oil
1 large Vidalia or other sweet onion, cut in1/4-inch wedges
3 tablespoons orange juice
Salt, ground red pepper to taste
2 teaspoons minced fresh tarragon
4 bell peppers, either all red or a mix of red, yellow and green, roasted
1 tablespoon red wine vinegar
4 large leaves red leaf lettuce
1/2 cup diced, peeled orange
1/4 cup crumbled French goat cheese
1. Heat 2 teaspoons of the oil in a non-stick skillet over high heat. Add onion wedges and cook, stirring often, until soft, 5 minutes. Add 1 tablespoon of the orange juice, salt and a large dash of red pepper. Cook 1 minute longer, remove from heat and add half the tarragon. Set aside to cool.
2. Cut roasted peppers into strips. Combine with remaining 1 tablespoon oil, 2 tablespoons orange juice and tarragon. Add vinegar, salt and red pepper. Mix well.
3. To serve, arrange lettuce on a serving plate and top with onions then peppers. Scatter orange pieces over and add cheese.
Nutrition information per serving: 95 calories, 6 g fat, 5 mg cholesterol, 40 mg sodium, 8 g carbohydrates, 3 g protein