Summer Salads
“Salad is the kind of food
that real food eats,” proclaimed Alf, the furry alien sitcom character from
the 80’s. Clearly Alf’s rebuking of greens revealed his carnivorous
orientation. However, his red meat of choice was cats. Most humans would
prefer a plate of salad to Mr. Puss n Boots, but hey, to each his own.
Salads are certainly
consumed all year long. However, because they are lighter fare and most
often served cold, they are particularly associated with summer. The
culinary encyclopedia Larousse Gastronomique defines salad as “a dish of
raw, cold, or warm cooked foods, usually dressed and seasoned, served as an
appetizer, side dish or main course.” With the breadth of that definition,
Alf’s favorite dish could be considered a salad. Let’s rein in the
nomenclature and define salads via Merriam-Webster: “a: green
vegetables (as lettuce, endive, or romaine) and often tomatoes, cucumbers,
or radishes served with dressing or b: a dish of meat, fish,
shellfish, eggs, fruits, or vegetables singly or in combination usually
served cold with a dressing.” With this latter definition in mind, let’s
make some salads.
BEAN SALAD
2 cans (15.5 oz) Goya small
white beans
2 small to medium, on the
vine tomatoes, seeded and chopped
1 medium onion, chopped
1 small red bell pepper,
chopped
4 sticks celery, chopped
2 garlic gloves, finely
minced
Parsley and fresh thyme, to
taste, chopped
Juice of half a lemon
Extra virgin olive oil, to
taste
Salt and pepper, to taste
Rinse the beans thoroughly
under running water and dry. Chop the tomatoes, onion, pepper, and celery
into a small dice. Aim for the same size or less than the beans. Mince the
garlic fine however for a more uniform dispersal throughout the salad. Add
in the parsley, thyme and lemon juice and then adjust the olive oil, salt
and pepper to suit your taste.
SUMMER GREEK SALAD
1 lb. Feta cheese
2 cucumbers, sliced thin
1 lb. kalamata olives
1 red onion, sliced thin
2 scallions, sliced thin
1 small red or green bell pepper, sliced thin
4 large, ripe tomatoes cut into quarters
1 tablespoon fresh chopped oregano
Salt and pepper, to taste
4 oz. extra virgin olive oil
1 oz red wine vinegar
2 teaspoons lemon juice
Drain the cheese, roughly chop it and place it in a large
salad bowl. Add the cucumbers, olives, scallions, bell pepper, tomatoes,
oregano, salt and pepper and mix. Whisk the olive oil, vinegar and lemon
juice in a bowl and then pour over the salad and toss. Other common
additions include romaine lettuce and anchovies.
AMBROSIA
(Fruit salad)
1 banana, sliced
1 cup seedless grapes, halved
2 oranges, pared and sectioned
1 kiwi, peeled, halved lengthwise and cut across into 1/4-inch pieces
1/3 cup orange juice
1 cup vanilla ice cream
3/4 cup shredded coconut
Mix the banana, grapes,
oranges, kiwi, and orange juice. Divide the ice cream into four bowls.
Pour the fruit mixture over the ice cream and then sprinkle with the
shredded coconut.
GRILLED CALAMARI &
RADICCHIO SALAD
2 heads of radicchio di Verona, (the round kind), quartered
4 squid, tentacles, heads, and beak removed
Regular olive oil as needed for grilling
1/2 cup arugula
1/2 a red onion sliced thin
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, finely minced
Salt & pepper, to taste
Heat your grill to
medium/medium-high. Cut the radicchio through the root end so each quarter
has one fourth of the core. This will help keep each segment in tact. If
any of the outer leaves do detach, simply grill them separately. Rinse the
radicchio quarters, pat dry and set aside. Scrape the membrane off the
squid bodies. Cut down one side of each body and unfold. With a paring
knife, make a series of cuts, less than halfway into the flesh, along the
length of the body. Now make another series of cuts diagonally crossing the
first ones. Again, be very careful to not cut too deep or the squid will
come apart. This procedure is known as scoring and will allow them to grill
flat and not curl up. Brush the squid and the radicchio quarters with olive
oil. Start by grilling the radicchio on one of the flat sides. Each side
will take 2-3 minutes. Give them a head start and then start grilling the
squid, turning once, until just cooked through and lightly golden, about 2-3
minutes. Do not overcook or it will become rubbery. Mix the arugula and
red onion and place in the center of a large platter. Cut the calamari into
strips and sprinkle over top of the arugula. Arrange the radicchio quarters
around the pile of arugula. Whisk the olive oil, lemon juice, garlic and
salt and pepper and drizzle over the salad.
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