Salad can be as simple as a plate of leafy lettuce with balsamic vinegar and olive oil, or as complex as salad Niçoise with its eight-plus ingredients, or anything in between. There are really only two things that are essential to a successful salad: good fresh greens and a tasty dressing.
The versatile salad can be created out of almost any vegetable, raw or cooked, as well as poultry, fish, fruit, pasta, smoked meats, and a myriad of dressings. Served with a hunk of bread, some salads can be an entire meal.
Dad shouldn’t overlook the benefits of getting the kids to eat even a small plate of leafy green lettuce with dinner. It’s a great source of calcium and will get them started eating healthy foods.
Greens can be prepared several hours ahead of time. Wash and pack them in plastic bags with a few sheets of paper towel to absorb the excess water.
For a salad with interesting colors and flavors, mix lighter leaves with darker ones and bitter salad greens with milder leafy ones. There is no exact formula to the basic salad, but figure on mixing in about half as many bitter greens as milder. There is also a wide assortment of packaged, pre-washed salad greens. Arugula and watercress stand nicely alone as the sole green in a salad. A combination of complementary greens with a good vinaigrette dressing makes a sophisticated salad, or greens can form a base for any of the vegetables on pages 162–163.
The salad spinner is one of the greatest kitchen innovations of all time. It lets you rinse and dry greens with minimal work, which means a nutritious salad is never more than a few minutes away.
1. Discard any outside leaves that are tough or have brown spots.
2. To separate the leaves, cut across the base about 2 inches from the bottom.
3. Run each leaf briefly under cold water to wash off grit.
4. Tear the leaves into 1½- to 2-inch pieces and put the pieces in the spinner.
5. Fill the spinner with cold water and swish the leaves around. Remove the basket and let the water drain out. Pour out the water in the base of the spinner, reinsert the basket of lettuce and spin until dry. Transfer the greens to a salad bowl. If your spinner doesn’t have a removable basket, rinse the greens first in a large bowl of cold water, then transfer to the spinner and spin dry.
The print edition of this book includes charts called Leafy Lettuces and Bitter Salad Greens.
Please download a PDF of the charts here: workman.com/ebookdownloads
Once you’ve chosen your greens (see chart), you can build a salad with any number of vegetables, from the “garden variety” carrots and tomatoes to the more exotic fennel. Most vegetables can be prepared well in advance, but mushrooms, avocados, fennel, and endive should be sliced just before serving the salad, as they turn brown quickly. Dress the salad just before you serve it, tossing so that all the ingredients are coated.
This vegetable-like fruit has smooth, mild flesh that complements the crunchy components of a salad and soaks up the flavors of the dressing. Choose avocados that yield to gentle pressure. Peel, then cut in half, twisting the halves around the pit to release them. Slice crosswise or cube.
Thin strips of bell pepper add crunch to a salad. The red, orange, and yellow varieties add vivid color.
Florets of broccoli complement any salad containing meat or poultry. Cut the florets into pieces small enough to eat in 1 bite. To tenderize broccoli slightly, blanch (boil for 1 minute), then drain and cool under cold water.
Peel first, then either grate, slice into thin rounds, or continue peeling and let the slivers fall into the salad bowl. Carrots with green tops are apt to be less woody than the packaged variety.
Kids relish the familiar flavor of celery in salads. Use the mild inner stalks, if possible, and slice very thin. Cut through a stalk lengthwise, then cut into ⅛-inch pieces.
Look for the thinnest, firmest ones, preferably unwaxed. Peel (if waxed) and slice thinly for salad. If they are very large, cut lengthwise and scrape out the seeds with a spoon before slicing.
This is a bulb similar to celery, but it is rounder and has a slight licorice flavor that makes a piquant addition to a salad. Trim the bottom, then trim the stalks to within about ¾ inch of the bulb and cut the bulb in half lengthwise. Cut crosswise into thin slices for salad.
For salad, use button mushrooms. They should be very white, and the membrane connecting the cap and stem should be intact. Trim the stem, and slice the cap thinly just before serving, as mushrooms brown quickly. Do not use wild mushrooms in a raw salad as they must be cooked before eating.
With their deep red skin and refreshingly peppery flavor, radishes can perk up a common salad. Slice them as thin as possible they are almost transparent.
Essential for a Greek salad. Peel, cut in half, and slice thinly. Wrap the remainder tightly in plastic and refrigerate. Look for firm onions with dry skin and no sprouting green shoots.
(aka green onions) Many people feel scallions are essential to a good salad because they cut the vinegar and add a sharpness to the very mild taste of lettuce.
Wash and remove the small roots from the end. Chop the white bulb and green stalks for salad.
Either can be included raw in a salad. Peel away the strings and rinse well. Do not buy peas if they are limp or pale.
Use only vine-ripened tomatoes in salads. Off-season, your best bets are ripe plum tomatoes, cherry tomatoes, or the Israeli or Latin American tomatoes. Avoid packaged tomatoes and the generic, pale red tomatoes, sold as “slicing tomatoes,” as they are mealy and tasteless. Nothing matches the taste of local farm stand tomatoes allowed to ripen on the vine, so grab them whenever you can (they’re usually around between July and September).
Use only small, thin zucchini for salad. Wash well, rubbing off any stubborn dirt or fuzz. Trim the ends and cut into paper-thin slices.
There are some decent bottled vinaigrettes that you should keep on hand for use in a pinch, such as Newman’s Own and Blanchard & Blanchard. But once you learn how easy it is to make your own dressing, the bottled ones may not seem as appealing. Remember dressing is meant to enhance the flavor of the salad, not smother it. Create salads with interesting and diverse flavors and dress them sparingly.
The recent surge of interest in olive oil in the United States elevated this rustic food to a lofty status, with connoisseurs touting the virtues of oil costing upwards of $20 a bottle. While there are subtle distinctions among oils, you need not spend exorbitant sums to get a flavorful one.
You should, however, buy only “extra-virgin” olive oil to use on your salads. “Extra-virgin” comes from the first pressing of the olives and is, therefore, the purest and most flavorful oil. Subsequent pressings, designated superfine, fine, virgin, pure, or simply olive oil, are perfectly suitable for use in cooking. In fact, the subtle flavor of finer olive oils is lost at high temperatures. Olive oil does eventually become rancid, so store it in a cool, dry place and buy only as much as you can use in 6 months. In hot weather olive oil should be stored in the refrigerator. It will get cloudy and thick, but returns to normal when brought to room temperature.
The two kinds of vinegar most commonly used to make vinaigrette are red wine vinegar and white wine vinegar. Though most brands of vinegar look alike, they do have distinct differences in taste due to subtle differences in acidity. Try a few brands until you find one you like. Other kinds of vinegar include:
• Balsamic vinegar, imported from Modena, Italy, is aged in barrels made of different kinds of wood. Its rich, pungent, slightly sweet flavor lends a distinctive taste to any salad.
• Champagne vinegar is made from Champagne and has a slightly milder and sweeter flavor than white wine vinegar.
• Herb-infused vinegars are made by steeping herbs, such as tarragon, chives, basil, or dill, in vinegar.
• Fruit vinegars, such as raspberry or strawberry, are slightly sweet. These are especially well suited for dressing fruit salads.
• Rice vinegar is made from fermented rice and is a frequent ingredient in a number of Eastern cuisines.
Because it is light, this basic vinaigrette enhances the salad. Heavier, gloppier dressings tend to swamp the delicate taste of interesting greens.
As a general rule, use one part vinegar to three parts oil.
Ingredients (dresses a salad for eight)
¼ cup red or white wine vinegar (or balsamic vinegar)
1–2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
¾ cup olive oil
Equipment
Medium bowl
Whisk
1. Combine all the ingredients except the oil in a medium bowl, and whisk for 15 seconds.
2. Add the oil in a slow, steady stream, whisking continuously until it is incorporated into the dressing.
3. Whisk again before using to recombine the oil and vinegar.
Variations
• Basil dressing Gently whisk ¼ cup chopped fresh basil leaves into the dressing after the oil is incorporated. This dressing is excellent on a fresh tomato salad.
• Poppy seed dressing Add 2 tablespoons sugar, 1 large egg, and 3 tablespoons poppy seeds to the vinegar mixture and whisk until smooth; then add the oil. This dressing is particularly good on spinach salad.
• Lemon and tarragon dressing Substitute ¼ cup freshly squeezed lemon juice for the vinegar in the basic vinaigrette. Gently whisk in 1 teaspoon chopped fresh or dried tarragon after the oil has been incorporated.
• Anchovy dressing Substitute ¼ cup freshly squeezed lemon juice for the vinegar, then add 2 anchovy fillets to the basic vinaigrette and purée. Use this dressing to make a great salad Niçoise.
• Parmesan dressing Gently whisk ⅓ cup freshly grated Parmesan into the basic vinaigrette after the oil has been incorporated.
• Bacon and scallion dressing Add 2 finely chopped scallions, 4 slices cooked and crumbled bacon, and 1 teaspoon bottled white horseradish to the basic vinaigrette and whisk until smooth. This dressing adds sparkle to a simple green salad.
Tip
Equal parts lemon juice can be used in combination with the vinegar in any of the vinaigrette recipes.
This old standby always seems to put the kids in a good mood and it doesn’t take long to throw together, especially if you have a lot of leftover chicken. If you don’t have any cooked chicken, allow a few hours for cooking and cooling a raw one.
Ingredients (serves four)
3 cups cooked chicken or 1 4–5 pound whole chicken or 2–3 whole breasts
2 stalks celery, cut into ½-inch slices
1 medium red onion, chopped
¼ cup chopped fresh parsley
Dressing
¾ cup mayonnaise
2 tablespoons sour cream
1 teaspoon mustard
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
Equipment
Large pot with cover
Medium bowl
Large bowl
Small bowl
1. If using cooked chicken, skip the first 4 steps and proceed with Step 5. If not, bring a large pot of water to a boil. Add the chicken. When the water returns to a boil, lower the heat to medium and let the chicken simmer, partially covered, until the dark meat is just cooked through, about 1¼–1½ hours.
2. Transfer the cooked chicken to a medium bowl and let it cool, about 1½ hours.
3. When the chicken is cool enough to handle, peel the skin from the meat and discard it. Pull the meat from the bones, chop it into bite-sized pieces, and transfer it to a large bowl. (Be careful that no bones make their way into the bowl.)
4. Combine the dressing ingredients in a small bowl.
5. Add the celery, onion, and parsley to the chicken. Pour the dressing over the chicken and vegetables and toss.
Tips
• This salad can be stored for several hours in a tightly-covered plastic container in the refrigerator. Let the salad sit at room temperature for ½ hour before serving.
• Once it is dressed, chicken salad cannot be frozen. Cooked chicken, however, freezes very well. Cut it into bite-size pieces and freeze in an airtight bag for up to a month. Let the chicken defrost overnight in the refrigerator before using it in the salad.
Variation
Curried Chicken Salad: Add ½ cup coarsely chopped walnuts and ½ cup raisins to the chicken. Eliminate the mustard, basil, and thyme from the dressing and substitute 1 tablespoon curry powder.
This salad plays the part of coleslaw in Northern Italy where it is sold in most salumerie, or corner delis. A really fine extra-virgin olive oil will enhance its flavor.
Ingredients (serves four)
2 10-ounce cans cannellini beans, drained
1 red bell pepper, cut into short, thin strips
½ cup fresh basil leaves or 3 teaspoons dried
4 tablespoons extra-virgin olive oil, or more if needed
1 teaspoon salt
Freshly ground black pepper
Equipment
Food processor or blender
Medium bowl
Colander
1. Put the beans in a colander and rinse them with cold water. Drain well and transfer to a medium bowl. Add the red bell pepper.
2. In a food processor or blender, combine the fresh basil with the olive oil and purée, adding more oil, 1 teaspoon at a time, if needed.
3. Pour the basil purée over the beans and peppers. If you’re using dried basil, sprinkle it over the beans and then drizzle on the oil. Season with salt and pepper, then toss lightly.
The feta cheese and olives are of Greek origin, but the salad itself is an American innovation. Feel free to add or subtract ingredients according to your family’s tastes.
Ingredients (serves four)
1 head Romaine, iceberg, or leaf lettuce, or a combination
¼ pound feta cheese
2 tomatoes, quartered
1 cucumber, peeled and sliced
½ cup black olives
1 4-ounce jar marinated artichokes, drained and quartered
5 peperoncini (hot peppers; optional)
½ small red onion, thinly sliced
Dad’s Own Vinaigrette (page 165), made with red wine vinegar
1. Wash and dry the lettuce well and tear into 1½-inch pieces. Place in a salad bowl.
2. Crumble the feta over the center of the lettuce. Arrange the tomatoes and cucumber around the edge of the bowl. Scatter the olives, artichokes, and peperoncini, if using, on top. Lay the onions over the cheese.
3. Present the salad at the table before adding the dressing sparingly, tossing, and serving.
The pungent dressing livens up this simple salad of Romaine lettuce.
Ingredients (serves four)
1 large head Romaine lettuce
1 large clove garlic, minced
3 anchovy fillets, plus additional fillets for garnish, if desired
¼ cup white wine vinegar
2 tablespoons fresh lemon juice (from about 1 small lemon)
½ teaspoon Dijon mustard
½ teaspoon bottled white horseradish
½ cup olive oil
¼ cup grated Parmesan
4 tablespoons croutons, for garnish
Equipment
Medium bowl
Food processor or whisk
1. Wash and dry the lettuce well, tear into 1½-inch pieces, and place in a salad bowl.
2. Combine all the remaining ingredients except the oil, Parmesan, and croutons in a medium bowl or in a food processor. (If using a bowl and whisk, the anchovies must be finely chopped.) Whisk or process the mixture until it is smooth, about 30 seconds. Add the oil in a slow, steady stream until it’s completely incorporated. Add the Parmesan and mix briefly.
3. Just before serving, pour ⅔ of the dressing on the lettuce and toss until it is lightly coated. Add more dressing if needed.
4. Garnish with croutons and additional anchovy fillets (if using).
The key to this simple salad is using the freshest spinach you can find. Look for spinach that isn’t prepackaged. If that’s unavailable, examine the packaged spinach well for mushy leaves.
Ingredients (serves six)
1 pound fresh spinach
10 strips bacon, cooked and broken into small pieces
2 scallions, chopped into thin rings
¼ pound button mushrooms, thinly sliced
2 tablespoons lemon juice
2 tablespoons olive oil
¾ teaspoon salt
¾ teaspoon pepper
¼ teaspoon garlic salt
⅛ teaspoon dry mustard
¼ teaspoon sugar
1 tablespoon buttermilk
Equipment
Salad spinner
Small glass jar with cover
1. Pinch off the stems of the spinach and rinse the leaves well under cold water before drying in a salad spinner.
2. Transfer the spinach to a salad bowl. Arrange the bacon, scallions, and mushroom slices on top.
3. Combine the dressing ingredients in a glass jar, cover, and shake well.
4. Drizzle the dressing over the salad, toss, and serve.
Variation
Add walnuts or sliced avocado, or if you have an adventurous palate, try adding Roquefort or other blue cheese.
Legend has it that Oscar Tschirky, the noted maître d’ of the Waldorf-Astoria Hotel in New York City, created this famous salad in the 1890s. It’s best to compose Waldorf salad on individual plates.
Ingredients (serves four)
2 heads Boston lettuce or 1 bunch leaf lettuce
2 ribs celery
2 apples, such as Granny Smith, McIntosh, or Golden Delicious
1 tablespoon mayonnaise
1 tablespoon plain yogurt
½ cup walnuts, coarsely chopped
Equipment
Salad spinner
Medium bowl
1. Wash and dry the lettuce leaves in a salad spinner, tear them into pieces approximately 4 inches square, and divide them among 4 salad plates.
2. Cut the celery ribs in half lengthwise, then cut them into approximately ½-inch pieces. Peel, then cut the apples lengthwise into quarters. Trim off the core and cut each quarter lengthwise into thirds. Cut each wedge into approximately ½-inch pieces.
3. Put the celery and apples in a medium bowl and add the mayonnaise and plain yogurt. Toss. Add the chopped walnuts.
4. Spoon helpings of the salad mixture over the lettuce leaves on the salad plates.
This refreshing, colorful main course salad takes time (about two hours). The effort might be lost on the kids, but this salad makes a distinguished luncheon for friends. You can make the dressing and cook the beans and rice a day ahead of time and refrigerate.
Ingredients (serves four)
¾ cup dried black beans, soaked overnight or for one hour in boiling water before cooking (or 16 ounces of canned black beans, drained and rinsed well)
1 cup brown rice
6 carrots
1 tablespoon plus 1 teaspoon olive oil
1 small red bell pepper
1 small green bell pepper
½ medium red onion
1 jalapeño pepper (optional)
½ cup pineapple juice
¼ cup freshly squeezed lime juice
1 tablespoon sugar
2 teaspoons finely grated ginger
½ teaspoon salt
½ small honeydew melon
¼ cup raw cashews
¼ cup shredded unsweetened coconut (available at health food stores; see Tips)
¼ cup raisins
Equipment
2 medium saucepans
Colander
Food processor with small shredder blade
Large frying pan
Large bowl
Small bowl
1. If you are using canned beans, proceed to Step 2. Otherwise, rinse the beans, then place them in a medium saucepan with 3 cups of water. Bring the water to a boil, reduce to a simmer, and cook the beans for about 1 hour, until tender. Drain in a colander, then cool to room temperature.
2. In another medium saucepan over medium-high heat, combine the 1 cup rice with 2 cups water. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for about 50 minutes, until all of the water is absorbed. Cool to room temperature.
3. While the beans and rice are cooking, cut the carrots into sticks, then grate in the food processor using the small shredder blade specifically designed for this purpose. (If a food processor is unavailable, you can use a knife to cut the carrots into thin matchsticks but it’s a tedious chore.)
4. Measure the oil into a large skillet over medium-high heat and let it get hot, about 45 seconds. Add the grated carrots and cook, stirring continuously, until the carrots are crisp-tender, about 5 minutes. Cool to room temperature.
5. Cut the bell peppers into ¼-inch dice. Coarsely chop the onion. Cut the jalapeño pepper in half, then remove the seeds and ribs and chop finely.
6. In a large bowl, combine the beans, rice, carrots, bell peppers, and onion. Cover and refrigerate until chilled, at least 1 hour.
7. In a small bowl, combine the jalapeño, pineapple juice, lime juice, sugar, ginger, and salt.
8. Scoop the seeds out of the honeydew, then cut the honeydew half into 2 pieces, cut the flesh from the rind, and cut the flesh into ¼-inch dice. Coarsely chop the cashews.
9. Toss together the rice-and-bean mixture and the dressing. Stir in the honeydew, nuts, coconut, and raisins. Serve.
• You’ll probably have to go to the health food store to get the unsweetened coconut. If it’s too far out of the way, skip the coconut altogether. But, if you are going to make the trip, pick up the cashews, black beans, brown rice, and raisins there as well.
• If you are in a rush to cool the carrots, beans, or rice to room temperature, transfer them from the pans in which they were cooked to bowls and place them in the refrigerator for a little while.
This quick and easy salad is especially tasty with fresh basil and is great for picnics.
Ingredients (serves four)
2 6-ounce cans solid white tuna in water
2 ribs celery
1 15-ounce can chickpeas
1 6-ounce jar artichoke hearts in oil
1 4-ounce jar roasted red peppers
¼ pound smoked cheddar or any smoked cheese
¼ cup fresh basil leaves, or 1 tablespoon dried
¼ cup fresh parsley, chopped
¼ cup Dad’s Own Vinaigrette (page 165)
Equipment
Medium bowl
Colander
1. Drain the tuna, empty it into a medium bowl, and flake it with a fork.
2. Rinse and dry the celery, then cut it on an angle into ⅛-inch slices. Add to the tuna.
3. Drain the chickpeas in a colander. Rinse them and shake the colander vigorously to remove the excess water.
4. Drain the artichoke hearts and cut them into quarters. Add to the tuna.
5. Drain the red peppers and chop them coarsely. Add to the tuna.
6. Cut the cheese into ½-inch cubes. Add to the tuna.
7. Wash, dry, and tear the basil leaves into ½-inch pieces. Add the basil and parsley to the tuna.
8. Drizzle on the dressing, toss, and serve.
Tip
This salad can be stored, without dressing, for several hours in a tightly covered plastic container in the refrigerator. Let the salad sit at room temperature for ½ hour before adding the dressing and serving.
This is not the sodden version found in diners and school cafeterias across the country. Instead, it is a crisp, fresh-tasting side dish just begging for freshly grilled burgers or chicken.
Ingredients (serves four)
1 medium head cabbage
2 carrots
1 small red onion
Dressing
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons corn oil
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons celery seed
2 teaspoons salt
Equipment
Large bowl
Small bowl
Food processor
Whisk
1. Cut the cabbage lengthwise into quarters. Trim the core section from the bottom of each quarter. Put each quarter through the food processor, using the shredder blade. Transfer to a large bowl.
2. Grate the carrots in the food processor, using the small shredder blade. Chop the onion. Add the vegetables to the cabbage.
3. In a small bowl, whisk together all of the dressing ingredients.
4. Pour the dressing over the vegetables and, using your hands (it’s the only way), mix everything together. Refrigerate until ready to serve.
This recipe doesn’t swamp the potatoes with dressing, but instead coats them lightly. There’s no need to peel the potatoes. Besides contributing nutritionally, the red skins make the salad more colorful.
Ingredients (serves four to six)
2½ pounds small red potatoes
2 ribs celery
1 medium red onion
2 scallions
1 red or green bell pepper
½ cup chopped fresh parsley
Dressing
½ cup mayonnaise
2 tablespoons sour cream or additional mayonnaise
1 tablespoon Dijon mustard
1 tablespoon salt
Freshly ground black pepper
Equipment
Large pot
Large bowl
Small bowl
Colander
Rubber spatula (optional)
1. Rinse the potatoes, scrubbing off any spots of dirt with a potato brush or dish towel.
2. Put the potatoes in a large pot. Cover with cold water to about 1 inch above the potatoes and bring to a boil, uncovered, on high heat.
3. When the water reaches a boil, reduce the heat to medium-low and simmer the potatoes until just tender (when a paring knife can pierce the potatoes easily), about 15 minutes. Drain and cool in a colander.
4. While the potatoes are cooking, rinse and dry the celery ribs and cut them on an angle into ⅛-inch slices. Cut the onion in half and then into thin slices. Chop the green parts of the scallions into ½-inch pieces. (Discard the white parts.) Seed the bell pepper and cut it into short thin strips.
5. To make the dressing, combine all of the ingredients in a small bowl.
6. When the potatoes are cool enough to handle, cut them into quarters and transfer them to a large bowl. Add the vegetables and chopped parsley.
7. Pour the dressing on the potato mixture and gently combine with your hands or a rubber spatula. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator ½ hour before serving.
Variation
Substitute 2 tablespoons plain low-fat yogurt for the sour cream to help reduce calories.
This is a wonderful way to start a summer meal. The kids will love the touch of sweetness the melon adds.
Ingredients (serves four or five)
2 bunches of watercress
½ pound snow peas or sugar snap peas
½ honeydew or cantaloupe
¼ cup Dad’s Own Vinaigrette (page 165), made with lemon juice instead of vinegar
1. Wash and dry the watercress and divide it among salad plates.
2. Remove the strings from the snow peas or snap peas, rinse, and dry on paper towels. Arrange the peas over the watercress.
3. Cut the melon in half and remove the seeds, then cut each half into quarters. Cut the flesh from the rind and slice it into 1-inch pieces. Arrange 6–8 melon slices on top of the watercress.
4. Drizzle on the dressing just before serving.
Variations
• Three sectioned clementines can be used in place of the melon. Or try two 6-ounce cans mandarin orange slices, well-drained.
• Boston or green leaf lettuce can be used in place of the watercress.
• Green beans or jicama can replace the snow peas.
Many salads, like the three that follow, are meals in themselves. Oftentimes, especially in summer, a salad with a good loaf of bread sounds and tastes better than any hot entrée you can imagine. The salads that follow, classic salad Niçoise, exotic-tasting Japanese beef, and Chinese-style chicken salad, all provide a full complement of meat or fish, vegetables, and carbohydrates. Other salads in Dad’s Own Cookbook that can be served as complete meals are the Chef’s Salad (page 67) and the Cold Tortellini Salad (page 192).
This classic salad originated in the city of Nice on the French Rivera.
Ingredients (serves four)
6–8 small red potatoes, cut in half
½ pound green beans or haricots verts (very thin French green beans)
1 head Romaine or leaf lettuce, torn into bite-sized pieces
1 red bell pepper, seeded and cut into ½-inch strips
2 6-ounce cans solid white tuna in water, drained
3 large hard-boiled eggs, shelled and cut lengthwise into quarters
1 medium red or yellow onion, sliced into thin rings
½ cup (about ¼ pound) pitted black olives (Niçoise or kalamata)
Freshly ground black pepper
Dressing
2 garlic cloves
5 tablespoons freshly squeezed lemon juice (from 1 large lemon)
½ cup plus 1 tablespoon extra-virgin olive oil
1¼ teaspoons dried basil
½ teaspoon salt
Equipment
2 medium saucepans
Colander
Salad spinner
Glass jar with cover
1. Fill a medium saucepan with water and bring to a boil. Add the potatoes and boil for 10–15 minutes or until tender. Drain in a colander. Set aside to cool.
2. Bring another medium saucepan of water to a boil and blanch the green beans for 1 minute or the haricots verts for 30 seconds. Drain immediately in a colander and run under cold water to cool.
3. Wash and dry the lettuce in a salad spinner. Transfer to a salad bowl. Add the bell pepper, tuna, eggs, onion, olives, potatoes, and green beans, and stir gently to combine.
4. Combine the dressing ingredients in a glass jar. Cover and shake well.
5. Drizzle the dressing over the salad and toss well. Grind the pepper over the top and serve.
Variations
Artichoke hearts or sliced cucumbers can be substituted for the hard-boiled eggs.
If your kids like meat, they’ll love this salad. It can be made ahead of time for a no-fuss dinner.
Ingredients (serves four)
1¾ pounds flank steak, about ½-inch thick
½ pound green beans or snow peas
2 cups broccoli florets
1 red bell pepper, cut into strips
1 medium onion, thinly sliced
2 scallions, cut into ½-inch pieces
Dressing
¼ cup soy sauce
¼ cup white wine (or clear apple juice)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
Equipment
Broiler pan
Medium saucepan
Medium bowl
Colander
Large bowl
Whisk
1. Preheat the broiler.
2. Place the flank steak on the broiler pan and broil 4 inches from the flame for 5–7 minutes on each side. Let the steak cool while you assemble the rest of the salad.
3. Fill a medium saucepan halfway with water and bring it to a boil. Fill a medium bowl with cold water. Trim the ends of the green beans or peel the strings from the snow peas. Blanch the beans or snow peas for 1 minute in the boiling water. Drain them in a colander and transfer them to a bowl of cold water. Repeat with the broccoli. Allow the vegetables to cool.
4. Slice the steak across the grain into very thin slices and transfer to a large bowl. Pat the broccoli and beans or snow peas dry with paper towels and add them to the beef along with the rest of the vegetables.
5. Whisk together the dressing ingredients in a small bowl. Pour the dressing over the salad and toss together.
Tips
• This salad can be stored for several hours, without dressing, in a tightly covered plastic container in the refrigerator. Let the salad sit at room temperature for ½ hour before adding the dressing and serving.
• To save time, the flank steak can be broiled that morning or the night before.
The slicing of the chicken, cucumber, and carrots takes a while; otherwise this salad is a cinch to make. If desired, prepare the dressing in advance.
Ingredients (serves four)
1 pound plain cooked chicken, cut into 3-inch strips
½ pound bean sprouts
1 medium cucumber, peeled, seeded, and cut into 3-inch matchsticks
2 large carrots, cut into thin 3-inch matchsticks
Dressing
3 tablespoons peanut butter or sesame paste (tahini)
2 scallions, chopped
⅔ cup chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar (see Tip)
1 tablespoon dry sherry or rice wine (see Tip)
2 teaspoons sesame oil
2–4 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
Chopped fresh cilantro, for garnish (optional)
Equipment
Large bowl
Glass jar with cover
1. Combine the chicken, bean sprouts, cucumber, and carrots in a large bowl.
2. Put the dressing ingredients in a glass jar, cover, and shake vigorously.
3. Drizzle the dressing over the salad and toss gently. Sprinkle the cilantro over the salad, if desired.
Cider vinegar can be substituted for the rice vinegar and dry white wine can be substituted for the dry sherry or rice wine.
Note
If you don’t have any pre-cooked chicken in the refrigerator, place 1 pound boneless chicken breasts on a rimmed baking sheet, cover the pan securely with foil, and bake in a preheated 350°F oven for 20–25 minutes, until cooked through but still juicy.