Archive for Salad

Moroccan Style Spicy Orange Salad — Two Versions

Orange salads are a fixture of the Mediterranean table and Moroccan orange salad is one of the best salads in the world — sweet citrus juices countered with pungent onion and dueling kicks of spices and acidity.

Eat it with bread and cheese and call it lunch, or serve the salad as a cooling antidote to a spicy fish, lamb or chicken dish. Variations: Substitute red onion for the garlic. Add mint. Use other citrus, such as tangerines, mandarins or blood oranges. Sprinkle in a little orange-flower water.

Paula Wolfert seasons orange slices with the spice mixture ras el hanout, orange-flower water, lime and lemon zest, dates and mint. Wolfert devotes an entire section to orange salads in her book “Couscous and Other Good Food From Morocco,” one with radishes and cinnamon, another with grated carrots and orange-flower water and one with olives and paprika. She wrote, “Olives and oranges are one of those miracle combinations, like lamb and garlic, before which I sometimes feel I should bow in gratitude.”

1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.

3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika (or use Ras El Hanout — available from Kalustayan’s — instead of paprika & cayennne)
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Salt
Freshly ground black pepper
⅓ cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian.

1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.

Recipe: 2010: Mom’s Florida Avocado and Orange Salad
By Andrew Carmellini, the chef and an owner of Locanda Verde in Manhattan.

2 Valencia or navel oranges
1 Florida avocado or 2 regular avocados
Juice of 1 lime
1/2 small red onion, thinly sliced
1 scant tablespoon dried oregano, preferably Mexican
1/4 cup extra-virgin olive oil, plus some for sprinkling
1/4 teaspoon salt
1 teaspoon of your favorite hot sauce
Handful cilantro leaves.

1. Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and, with a small, sharp knife, cut off the peel and white pith. Segment the orange by slicing between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments. Reserve the juice.
2. With a dinner knife (not the sharpest knife in your kitchen), cut each halved avocado half lengthwise into segments, cutting through the meat to (not into) the skin. Then cut around the outside of the avocado meat and, using the knife, push the pieces out of the skin and into the bowl with the oranges.
3. Add the lime juice, red onion, oregano, olive oil, salt, hot sauce and the reserved orange juice. Using a large spoon, mix all the ingredients together so that everything is coated and well combined.
4. Remove to a serving bowl. Garnish with cilantro leaves and drizzle with more olive oil. Serves 4 as an appetizer or antipasto.

http://www.nytimes.com/2010/04/11/magazine/11food-t-000.html

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Romaine and Radish Salad With Buttermilk Lemon Dressing

2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon

For the buttermilk dressing:
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper

1. Combine the romaine, radishes and herbs in a large salad bowl.
2. Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve. Yield: 4 to 6 servings.

Advance preparation: You can combine the ingredients in Step 1 and refrigerate for an hour or two. The dressing can be made about 1 hour ahead.

NY Times

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Summer vegetable salad with lemony ricotta

Think of this salad as the little green dress of summer: Add all kinds of vegetables:  lightly blanched fiddleheads and asparagus, yellow pattypan squash, baby zucchini, fennel, and slender green beans. When it comes to greens, take advantage of what comes into season, including herbs. A few sprigs of soft tarragon or some mint leaves will add flair. The star of this show, though, is ricotta. It’s mixed with lemon rind and placed on the greens like a puff of whipped cream on dessert.

VINAIGRETTE

2     tablespoons red wine vinegar
Salt and pepper, to taste
6     tablespoons olive oil
1. In a bowl, whisk the vinegar, salt, and pepper.
2. Gradually whisk in the oil until the dressing emulsifies. Taste for seasoning and add more salt and pepper, if you like.

SALAD

Salt and pepper, to taste
3/4     cup whole-milk ricotta
Finely grated rind of 1/2 lemon

1     fennel bulb, tops trimmed and cut into 4 wedges
1     pound slender green beans, trimmed
2     endives
1     head frisee lettuce or 1 head red-leaf lettuce, cored and torn up

1. Bring a large pot of salted water to a boil. Have on hand a large bowl of ice water.
2. In a bowl, mix the ricotta with the lemon rind and a pinch of salt.
3. Add the fennel to the boiling water and cook for 3 minutes. Add the green beans and cook an additional 2 minutes or until the vegetables are tender. Use tongs to transfer the vegetables to the ice water. Spread the vegetables on paper towels until you are ready to toss the salad.
4. In a large bowl, toss the greens and vegetables. Add dressing, a little at a time, until the salad is lightly dressed. Sprinkle with salt and pepper.
5. Arrange the salad on 4 plates. Garnish with ricotta and sprinkle with a little more dressing.

http://www.boston.com/lifestyle/food/articles/2010/08/18/recipe_for_summer_vegetable_salad_with_lemony_ricotta/

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Mango, Avocado & Black Bean Salad

Variations: Add some papaya, orange segments or jalapeno. Serve over salad greens, coconut rice, grilled chicken or fish. Or, use this salad as a salsa.

1 ripe mango
1 ripe avocado
1 can black beans, rinsed & drained
1/2 red onion, diced or thinly sliced
2 – 4 T olive oil
1 lemon (juice)
1 lime (juice)
salt & pepper to taste
Cumin (optional)
Salad greens

In a bowl, mix together the olive oil, lemon juice and lime juice. Adding pinch of cumin at this point couldn’t hurt, either. Add salt & pepper to taste.

Chop or slice the onion and add to the bowl with the oil and juice. Add the beans and toss.

Cut mango and avocado into slices or large dice that are approximately the same size. Add to the bowl and toss very gently so the fruit doesn’t get smushed.

Add more salt & pepper if necessary. Serve on a bed of greens with additional lime to squeeze over the top. This makes enough for two hungry people.

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Middle Eastern Salad

Served in many Middle Eastern cultures at meals all day – including breakfast – this finely chopped salad of cucumbers, ripe tomatoes, and onions is offered with thick slices of feta and triangles of pita.

2 slicing cucumbers (skin intact)
2 medium tomatoes, cored
½ pint cherry tomatoes, quartered
½ bunch scallions or ½ white or sweet onion, thinly sliced
2 tablespoons olive oil
Juice of ½ lemon, or to taste
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

1. Halve the cucumbers and use a spoon to remove the seeds. Cut the cucumbers into narrow lengthwise strips. Cut across the strips to make ½-inch dice. Transfer to a bowl.

2. Cut the tomato into ½-inch pieces. Add to the cucumbers with the cherry tomatoes (if they are large, cut each quarter in half). Add the scallions or onion, olive oil, lemon, salt, pepper, and parsley. Stir well.

 

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Smoked-Herring Caesar Salad

Why not add smoked herring, the bacon of the sea?

DRESSING:
3 tablespoons smoked herring, finely chopped
A scant 1/4 cup red-wine vinegar
1 clove garlic, peeled and finely chopped
1/3 cup Parmesan, grated (and more for finishing)
1 teaspoon Dijon mustard
1 egg yolk, or 1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Freshly ground black pepper to taste
3/4 cup extra-virgin olive oil

CROUTONS (Or, just use prepared croutons):
2 cups brioche, cut into 1-inch cubes, approximately 3 thick slices
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves
Kosher salt

2 heads romaine lettuce, roughly cut, well rinsed and dried.

1. If making croutons, preheat oven to 350. In a medium-size bowl, toss brioche with melted butter, thyme and salt and pepper. Arrange bread pieces on a baking sheet and place in oven until they begin to turn golden, approximately 10 minutes, then remove and set aside.
2. In a small saucepan over medium heat, combine smoked herring with just enough red-wine vinegar to cover it barely; heat until it begins to simmer. Remove from heat immediately, scrape into a small bowl and allow to cool.
3. In a food processor, combine the herring and vinegar, the garlic, cheese, mustard, egg yolk, Worcestershire sauce and pepper. Slowly drizzle olive oil into the mixture as the processor works, emulsifying the dressing. (You may not need all the oil.) When the dressing has achieved the consistency of a loose mayonnaise, remove it from the food processor, and set aside.
4. In a large bowl, toss the lettuce and the croutons with enough dressing to cover the romaine as a sauce would pasta. Place in serving bowl and grate so much Parmesan over the top that the salad looks like a heavily snowcapped mountain. Serves 4 to 6. Adapted from Hugue Dufour, M. Wells, Queens.

Smoked Herring Salad

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The New York Times’ Marinated Raw Zucchini Salad

Raw zucchini very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve. Yield: Serves four.

Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.

Nutritional information per serving: 113 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 11 milligrams sodium (does not include salt to taste), 2 grams protein

New York Times: http://www.nytimes.com/2011/08/17/health/nutrition/17recipehealth.html

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