The South is often referred to as the “Bible Belt,” but when it comes to cooking, it is undoubtedly the “Mayonnaise Belt.” All too often mayonnaise is the first ingredient of an old-fashioned Southern salad or slaw. Then, there is our unfortunate fascination with gelatin and “congealed salads,” a legacy of the 1930s, the era of newfangled icebox cooking.
Still, in the smothering heat of summer, a cold salad makes a welcome addition to a buffet. One positive benefit of our unbearably long, hot summer is a blissfully long growing season of fine, fresh vegetables. Summer is the time for shelling peas, picking tomatoes, and trimming green beans, the ingredients of contemporary Southern salads. How better to feature the flavors of these fresh vegetables than with minimal cooking or no cooking at all?
The salads in this chapter reflect a marked Southern or French sensibility, or a marriage of both. My Fingerling Potato Salad utilizes the classic French technique of pouring vinegar over hot potatoes to heighten their flavor. The dressing, though, is a typically Southern blend of mayonnaise and sour cream.
That is not to say the recipes are all traditional or served in the expected way. Vodka-spiked watermelon, a mainstay at college fraternity parties, is now all dressed up. Black-eyed peas are not the usual side dish flavored with hog jowl, but tossed in a shallot vinaigrette. In the South, ambrosia is a dessert, but as my version omits the usual canned pineapple in sugary syrup, candy-like marshmallows, or sweetened coconut, I serve it as a fresh-fruit salad (truth is, I will eat it anytime!).
Southern salads once suffered from a scarcity of lettuce greens, as the summer heat is generally too intense for lettuce cultivation. To compensate, the staples of Southern salads were vegetables such as tomatoes, cucumbers, bell peppers, celery, radishes, and onion. Thanks to improved farming techniques, shipping, and refrigeration, that’s all changed. Salad greens are now widely available and common on the Southern table.
Making a green salad seems simple, especially now with prepackaged greens that you don’t even have to wash—just dress and toss. But that’s just a “salad.” How do you make a great salad? Use the freshest possible greens and vegetables and treat them with the utmost care. Wash them, if necessary, by swishing in cold water, whether in the sink or a large bowl. Then dry them thoroughly so the salad won’t be waterlogged and the dressing diluted. Pat the greens dry with a large kitchen towel, or use a salad spinner, if necessary (in batches, so the tender leaves are not crammed and crushed or broken).
Don’t overdress: salad ingredients should be lightly coated, not swimming in liquid. When I prepare any type of dressing, I season both the dressing and the greens, to layer the flavors. Toss the salad and dressing together, gently, in a large bowl, turning the greens over until they are coated. Never, ever just pour the dressing on top of a bed of naked greens and serve. That is like lying in an unmade bed and trying to get the covers straight—it just won’t work. Once dressed, always serve the salad immediately or it will wilt from sitting too long in the dressing.
Slaws, on the other hand, usually benefit from a little resting time to wilt the cabbage and let the flavors marry. But don’t let them rest too long or they’ll get limp. Cole slaw, an absolute must for picnics, and the perfect accompaniment to fried fish and hushpuppies, should be cool, crisp, and fresh. Like salads, a slaw will suffer from too much or too little dressing: too much and it’s cold cabbage soup, too little and it won’t fully coat a cabbage’s wrinkly surface.
Serves 4 to 6
6 navel oranges
1 cup shredded fresh coconut (see below)
¼ cup sugar (optional)
To section the oranges, using a sharp knife and a cutting board, slice off the tops and bottoms so the oranges will stand upright. For each orange, set the fruit upright on the board. Working from top to bottom, slice off the peel, pith, and outer membranes from the orange to expose the segments. Carefully cut each segment away from its membranes and put in a bowl along with any juice. Squeeze any remaining juice from the membranes, then discard them.
To assemble, add the coconut to the orange segments and gently toss to combine. Add sugar to taste, depending on the sweetness of the oranges. The ambrosia can be refrigerated for up to 2 days, covered.
Serves 4 to 6
ITALIAN SALAD DRESSING
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, very finely chopped
1 teaspoon dried basil, crumbled
¼ teaspoon red pepper flakes
Pinch of dried oregano, crumbled
Coarse salt and freshly ground black pepper
SALAD
6 slices thick-cut bacon, cut into lardons
½ red onion, thinly sliced
1 pound fresh spinach, coarse stems removed
12 large white button mushrooms, sliced
2 or 3 hard-cooked eggs, peeled and quartered
Coarse salt and freshly ground black pepper
To prepare the dressing, combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar. Shake to blend. Season to taste with salt and pepper.
To prepare the salad, line a plate with paper towels. Heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the plate. Set aside. Drain off all but about 1 tablespoon of the fat from the skillet. Add the red onion and cook until tender, about 2 minutes. Set aside.
To assemble the salad, place the spinach in a large bowl. Add the reserved bacon and onion, mushrooms, and eggs. Drizzle over a little of the salad dressing. Toss to coat, adding more if needed. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Serves 4 to 6
3 ears fresh sweet corn, shucked and silks removed
2 cups freshly shelled black-eyed peas (about 1¾ pounds unshelled) or frozen black-eyed peas, thawed
2 tomatoes, cored, seeded, and chopped
1 onion, preferably Vidalia, finely chopped
½ stalk celery, very finely chopped
1 clove garlic, very finely chopped
1 small bunch basil, stemmed and leaves very thinly sliced into chiffonade
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
¼ cup canola oil
Coarse salt and freshly ground black pepper
Prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.
To cook the corn, bring a large pot of salted water to a rolling boil over high heat. Add the corn and cook until tender, 2 to 3 minutes. Remove with tongs to the ice water to cool, then transfer to the towel-lined plate to drain.
To cook the black-eyed peas, add them to the pot and simmer until tender but not mushy, about 20 minutes. (Taste one and see how tender it is; the cooking time will depend on their freshness.)
Meanwhile, cut the corn kernels from the cobs and place in a large bowl. Add the tomatoes, onion, and garlic. When the peas are tender, drain them in a colander, then shock under cold running water to stop the cooking. Once the peas are completely cool, drain very well, shaking to remove all the moisture, and add to the corn mixture, along with the basil. Set aside.
To make the dressing, whisk together the vinegar and mustard in a bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season the dressing with salt and pepper.
To serve, drizzle over a little of the salad dressing. Toss to coat, adding more if needed. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Serves 4 to 6
¼ cup sugar
⅓ cup mayonnaise
¼ cup buttermilk
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon grated onion (preferably Vidalia)
½ teaspoon dry mustard
¼ small head green cabbage, cored and finely shredded (about 2 cups)
¼ small head red cabbage, cored and finely shredded (about 2 cups)
1 carrot, finely shredded
Coarse salt and freshly ground black pepper
In a large bowl, combine the sugar, mayonnaise, buttermilk, lemon juice, vinegar, onion, and mustard. Whisk until smooth. Add the green and red cabbages and carrot, and mix well to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate to marinate for at least 2 hours before serving. Adjust for seasoning with salt and pepper before serving.
Grilled Steak Salad with Green Beans and Blue Cheese
Serves 4 to 6
1 pound haricots verts or slender green beans, trimmed
½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 (8-ounce) boneless rib-eye or sirloin steaks
Coarse salt and freshly ground black pepper
6 cups arugula (about 6 ounces)
4 cups grape tomatoes, halved
1¼ cups pitted kalamata or other brine-cured black olives
1 cup crumbled blue cheese (about 3½ ounces)
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
Meanwhile, prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.
To cook the beans, bring a large pot of salted water to a boil over high heat. Add the beans to the pot and cook until tender, 5 to 7 minutes. Drain well in a colander, then set the colander with the beans in the ice bath (to set the color and stop the cooking), making sure the beans are submerged. (By setting the colander in the ice bath, you won’t have to fish the beans out of the ice water.) Once chilled, remove the beans to the prepared plate to drain.
To make the dressing, combine the oil and vinegar in a bowl. Remove 2 tablespoons of the dressing to a small bowl. Season the steaks with salt and pepper; brush both sides with the reserved 2 tablespoons of dressing.
Grill the steaks to your desired doneness, about 4 minutes per side for medium-rare. Remove to a clean plate and set aside for 2 to 3 minutes to rest and let the juices redistribute. Slice the steaks crosswise into ¼-inch strips.
To serve, place the green beans, arugula, tomatoes, and olives in large bowl. Drizzle over the remaining dressing and toss to coat. Season with salt and pepper. Divide the salad among individual serving plates. Top each with some steak strips and crumbled blue cheese.
Serves 4 to 6
¼ cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon soy sauce
Juice of 1 lemon
1 small jalapeño chile, seeded and very finely chopped
½ English (hothouse) cucumber, partially peeled (to form vertical stripes of green peel and white flesh)
¼ small head red cabbage, cored and very finely shredded
¼ small head napa (Chinese) cabbage, very finely shredded
4 red, icicle, or French Breakfast radishes, trimmed and very thinly sliced
2 carrots, grated
1 red bell pepper, cored, seeded, and cut into thin strips
2 green onions, white and green parts, thinly sliced
2 tablespoons sesame seed, preferably black
Coarse salt and freshly ground black pepper
To make the dressing, combine the mayonnaise, rice vinegar, mirin, soy sauce, lemon juice, and jalapeño in a small bowl. Set aside.
To prepare the salad, halve the cucumber lengthwise and scrape off the seeds with a teaspoon. Slice the cucumber into ⅛-inch-thick half-moons. Place the slices in a large bowl. Add the red and napa cabbages, radishes, carrots, red pepper, green onions, and sesame seed. Pour over just enough dressing to lightly coat. Season with salt and pepper and toss well to combine. Serve immediately.
Serves 4 to 6
2 tablespoons unsalted butter, melted
2 or 3 firm Bosc pears, halved lengthwise and cored
Sea salt and freshly ground black pepper
4 to 6 cups baby arugula (about 4 ounces)
1 tablespoon sherry or balsamic vinegar
2 tablespoons extra-virgin olive oil
4 to 6 ounces fresh goat cheese, at room temperature
¼ cup honey (preferably tupelo, orange blossom, or sweet clover)
Preheat the oven to 400°F. Brush a baking sheet with some of the melted butter.
To roast the pears, arrange the pear halves, cut sides down, on the buttered sheet. Brush the tops with the remaining melted butter. Season with salt and pepper. Roast until just tender to the point of a knife, 20 to 25 minutes.
To dress the greens, place the arugula in a large bowl. Drizzle with the vinegar and olive oil. Season with salt and pepper and toss to combine and coat.
To serve, divide the greens among 4 to 6 individual serving plates. Top each with a warm roasted pear half, cut side up. Place a spoonful of goat cheese on each pear. Drizzle with honey. Season with salt and freshly ground black pepper. Serve immediately.
Serves 4 to 6
4 medium fresh beets
¼ cup walnuts, for garnish
1 shallot, very finely chopped
1 tablespoon Dijon mustard
2 tablespoons sherry or walnut vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Coarse salt and freshly ground black pepper
6 to 8 ounces mâche or tender young greens
4 to 6 ounces fresh goat cheese
Preheat the oven to 375°F. Wrap the beets individually in aluminum foil and bake them directly on the oven rack until completely tender, 1 to 1½ hours. Remove from the oven. When cool enough to handle, slip off the skins and slice the beets ¼ inch thick. Set aside.
While the beets are roasting, toast the walnuts on a baking sheet in the same oven until brown, about 10 minutes. Let the nuts cool slightly, coarsely chop them, and transfer to a small bowl; set aside.
To prepare the dressing, whisk together the shallot, mustard, and vinegar in a small bowl. Add the olive and walnut oils in a slow stream, whisking constantly, until creamy and emulsified; season with salt and pepper.
Just before serving, toss the beets in a little of the dressing to coat. Taste and adjust for seasoning with salt and pepper. In a separate bowl, toss the mâche with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper.
To serve, divide the greens and beets among the serving plates. Top with a spoonful of goat cheese and a sprinkling of toasted walnuts. Serve immediately.
Serves 4 to 6
2 small shallots, finely chopped
1 clove garlic, finely chopped
1 tablespoon Dijon mustard
Juice of 2 lemons
½ cup walnut oil
Coarse salt and freshly ground black pepper
¼ cup finely chopped walnuts
5 large carrots, finely shredded
6 small to medium fresh beets, peeled and finely shredded
To make the dressing, whisk together the shallot, garlic, mustard, and lemon juice in a bowl. Add the walnut oil in a slow stream and blend until smooth. Season with salt and pepper; mix in the chopped walnuts. Set aside.
In separate bowls, toss the carrots with half the dressing and the beets with the remainder. Taste each and adjust for seasoning with salt and pepper.
Once the vegetables are separately dressed, they may be combined and served, or refrigerated and held separately for up to several hours before combining (you may either bring to room temperature or serve chilled). Serve immediately after the carrots and beets are mixed.
Serves 4 to 6
1 medium bulb celeriac (about 1½ pounds), peeled and grated
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
Grated zest and juice of 1 lemon
Coarse salt and freshly ground black pepper
In a bowl, combine the celeriac, mayonnaise, mustard, capers, tarragon, parsley, and lemon zest and juice. Toss to combine. Taste and adjust for seasoning with salt and pepper. Cover with plastic wrap and chill for up to 8 hours until ready to serve.
Serves 4 to 6
½ head green cabbage, cored and finely chopped (about 4 cups)
½ green bell pepper, cored, seeded, and finely chopped
1 onion, preferably Vidalia, very finely chopped
2 tablespoons sugar
Coarse salt and freshly ground black pepper
¼ cup canola oil
¼ cup distilled white vinegar
½ teaspoon dry mustard
½ teaspoon celery seed
Place the cabbage, bell pepper, and onion in a large bowl. Sprinkle over the sugar and season with salt and pepper. Set aside.
In a small saucepan, combine the oil, vinegar, dry mustard, and celery seed. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute. Pour the hot dressing over the cabbage and toss to combine. Cover with plastic wrap and marinate in the refrigerator for 2 hours. To serve, remove from the refrigerator and taste and adjust for seasoning with salt and pepper.
Serves 4 to 6
4 to 6 thick slices hearty country bread
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 clove garlic, halved, for the toasts, plus 1 clove garlic, very finely chopped
3 tablespoons distilled white vinegar
4 to 6 large eggs
6 slices thick-cut bacon, cut into lardons
1 large shallot, chopped
2 tablespoons best-quality red wine vinegar
2 heads frisée (about 8 ounces), washed, dried, and torn
Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove. Transfer to a rack and set aside.
Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead). To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape. Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes. Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a gentle boil, and repeat the process with the other eggs. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water.
Line a plate with paper towels. To cook the bacon, heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet. Add the shallot and cook until translucent, about 1 minute. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
Add the greens to the skillet and toss to coat and wilt slightly. Taste and adjust for seasoning with salt and pepper.
To serve, divide the salad among individual serving plates. Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry. Place an egg on top of each bed of dressed greens. Garnish with the reserved bacon and season with pepper. Serve with the garlic toasts.
Heirloom Tomato Salad with Goat Cheese
Serves 4 to 6
1½ tablespoons red wine vinegar
½ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Coarse salt and freshly ground black pepper
2 pounds mixed heirloom tomatoes, cored and cut into ½-inch wedges
¼ cup chopped mixed fresh herbs such as basil, parsley, and chives
4 to 6 ounces fresh goat cheese, crumbled
¼ cup microgreens, such as basil, arugula, or beet (optional)
To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat.
Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately.
Serves 4 to 6
4 to 6 thick slices hearty country bread
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 clove garlic, halved
1 teaspoon sherry wine vinegar
1 teaspoon red wine vinegar
2 cups mixed young tender greens
1 cup fresh flat-leaf parsley leaves
1 cup fresh chives, snipped in ½-inch lengths
½ cup fresh dill leaves
½ cup fresh tarragon leaves
½ cup fresh mint leaves
¼ cup microgreens, such as basil, arugula, or beet (optional)
Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with one tablespoon of the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven while warm, and rub one side of each toast with the cut surface of the garlic. Transfer to a rack and set aside.
To prepare the salad, combine the sherry and red wine vinegars and the remaining 1 tablespoon olive oil in a large bowl. Add the greens, parsley, chives, dill, tarragon, mint, and microgreens. Season with salt and pepper and toss to evenly coat the greens with the dressing. Place the garlic toasts on serving plates. Divide the salad on top of the toasts.
Serves 6 to 8
7 russet potatoes (about 3 pounds)
Coarse salt
1½ cups mayonnaise
5 large hard-cooked eggs, peeled and grated
1 small onion, preferably Vidalia, finely chopped
4 stalks celery, finely chopped
¼ cup sweet pickle or dill pickle relish
Freshly ground black pepper
To cook the potatoes, peel them and cut into ½-inch cubes. Immediately place them in a large pot with water to cover; season with salt. Bring to a boil over high heat, and then decrease the heat to low. Simmer until tender, about 30 minutes. Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
Meanwhile, to make the dressing, combine the mayonnaise, grated eggs, onion, celery, and pickle relish in a bowl. Once the potatoes have cooled completely, pour the dressing over the potatoes and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled.
Serves 4 to 6
3½ pounds fingerling or red bliss potatoes, halved
½ cup white wine vinegar
¾ cup mayonnaise
¾ cup sour cream
1 tablespoon Dijon mustard
Coarse salt and freshly ground black pepper
1 onion, preferably Vidalia, chopped
1 stalk celery, finely chopped
½ cup chopped fresh flat-leaf parsley
To cook the potatoes, place them in a large pot of cold, salted water. Bring to a boil over high heat, then decrease the heat to medium-low. Simmer until the potatoes are tender, 10 to 15 minutes. Drain well in a colander. While still warm, transfer the potatoes to a baking sheet and drizzle with the vinegar. Set aside to cool to room temperature.
To make the dressing, combine the mayonnaise, sour cream, and mustard in a large bowl. Season with salt and pepper.
To assemble the salad, add the cooled potatoes, onion, celery, and parsley to the dressing and stir to combine and coat. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled.
Serves 4 to 6
½ cup walnuts
1½ pounds grape tomatoes, halved
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
2 tablespoons dry white wine
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Coarse salt and freshly ground black pepper
¼ cup microgreens, such as basil, arugula, or beet (optional)
Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
Serves 6 to 8
1 (6-pound) watermelon, halved lengthwise
1 cup lemon juice
⅔ cup sugar
½ cup vodka
⅓ cup crème de cassis
Pinch of fine sea salt
¼ cup chopped fresh mint
To prepare the watermelon, using a large ice cream scoop, remove the watermelon flesh from the rind and place the balls in a large bowl. Reserve the scooped-out rind of one of the watermelon halves to use as serving bowl.
To make the dressing, whisk the lemon juice and sugar in a bowl until the sugar dissolves. Whisk in the vodka and crème de cassis. Season the mixture with a pinch of salt. Pour the mixture over the watermelon and gently stir to combine and coat the balls. Cover with plastic wrap and chill for at least 1 hour and up to 2 hours.
When ready to serve, gently toss the watermelon balls once again to redistribute the liquid. Transfer them to the reserved scooped-out watermelon “bowl.” Sprinkle with chopped fresh mint and serve.
Serves 4 to 6
1 cup very finely chopped pecans
Coarse salt and freshly ground black pepper
1 (6-ounce) log fresh goat cheese
4 to 6 thick slices country bread
¼ cup extra-virgin olive oil, plus more for drizzling
1 shallot, very finely chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
4 to 6 cups mesclun greens (about 4 ounces)
Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining ¼ cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.
Serves 4 to 6
¾ pound wax beans, trimmed
¾ pound haricots verts or slender green beans, trimmed
½ pint grape, teardrop, or pear tomatoes, halved
2 tablespoons chopped fresh mint
Juice of 2 lemons
2 shallots, finely chopped
½ cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Prepare an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.
Bring a large pot of salted water to a boil over high heat. Add the wax beans and cook until just tender, about 3 minutes. Add the haricots verts and cook until both beans are tender, an additional 3 to 5 minutes.
Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged. Once chilled, transfer the beans to the prepared plate.
To assemble the salad, combine the beans, tomatoes, and mint in a large bowl. Set aside.
To prepare the dressing, whisk the lemon juice, shallots, and olive oil together in a small bowl. Season with salt and pepper.
Just before serving, drizzle a little of the dressing over the bean mixture. (Do not combine ahead, as the beans will discolor from the acid in the vinaigrette.) Toss to coat, adding more dressing if needed. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Serves 4 to 6
4 slices thick-cut bacon, cut into lardons
1 head broccoli (about 1 pound)
½ pint grape tomatoes, halved
½ red onion, very thinly sliced
Coarse salt and freshly ground black pepper
2 tablespoons sherry vinegar
1 clove garlic, very finely chopped
¼ cup extra-virgin olive oil
Line two plates with paper towels. Prepare an ice-water bath by filling a large bowl with ice and water.
In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to one of the prepared plates to drain. Set aside.
To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use. Bring a large pot of salted water to a boil over high heat. Cook the florets until just tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking. Once chilled, transfer to the second prepared plate and pat dry with paper towels.
Combine the broccoli, tomatoes, and onion in a large bowl. Season with salt and pepper and set aside.
To prepare the dressing, whisk the vinegar and garlic together in a small bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
Just before serving, drizzle the dressing over the vegetables and toss to combine and coat. Add the bacon, and taste and adjust for seasoning with salt and pepper.
Serves 4 to 6
1 cup chopped pecans
Coarse salt and freshly ground black pepper
1 (6-ounce) log fresh goat cheese
12 to 18 fresh figs (such as Brown Turkey, Calimyrna, or Black Mission)
¾ cup honey (preferably tupelo, orange blossom, or sweet clover)
To prepare the goat cheese, place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
To prepare the figs, using a small paring knife and starting at the stem end, quarter the figs, but don’t quite cut all the way though the bottom. Open them slightly to form a flower.
To serve, divide the figs evenly among 4 or 6 shallow bowls. Top each fig with a round of pecan-crusted goat cheese. Drizzle the honey over the figs and cheese. Season with salt and pepper and serve.
