Tag Archives: salad

Tuscan-Style Shrimp with White Beans

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In the cuisine of Tuscany, Italy, with its miles of coastline and reputation as the home of mangiafagioli—or bean eaters—it’s no surprise that shrimp and white beans are a classic pairing. And they do a fine job of co-starring in this dish.

In this quick, easy recipe from Milk Street, the two are the highlights. With so few supporting ingredients, it’s important to use a dry white wine that’s good enough to drink on its own. And why not pour yourself a glass with the meal?!

While the original recipe indicates it takes a total time of 25 minutes from start to finish, it was more like 40-45 minutes with prep. Serve warm or at room temperature with a leafy salad and crusty bread to round out the meal.

Tuscan-Style Shrimp with White Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, finely chopped
  • 1 sprig fresh rosemary OR ½ teaspoon dried rosemary
  • 1/2 tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 2 15½-oz. cans butter beans OR cannellini beans, rinsed and drained
  • 3/4 cup dry white wine
  • 1 lb. extra-large (21/25 per pound) shrimp, peeled and deveined
  • 1 cup lightly packed fresh flat-leaf parsley OR fresh basil, roughly chopped

Directions

  1. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, rosemary, pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Stir in the beans, then add the wine and cook, uncovered and stirring occasionally, until the pan is dry, 5 to 7 minutes.
  2. 02Stir in the shrimp. Cover, reduce to medium-low and cook until the shrimp are opaque throughout, 4 to 5 minutes; stir once about halfway through.
  3. 03Off heat, taste and season with salt and black pepper. Remove and discard the rosemary sprig (if used). Stir in the parsley and serve drizzled with additional oil.

http://www.lynnandruss.com

Recipe by Coutney Hill for Milk Street

Easy Crunchy Asian Slaw

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A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is packed full of flavor. It’s also a fantastic way to use up some of the stray veggies in the fridge—that remaining half cabbage, the lone carrot or parsnip, or the leftover bell pepper… you get the idea…

The Asian Slaw Dressing is the best! Not only is it made with accessible ingredients you most likely have in your pantry, but it also seems to have the right balance of sweetness, tartness, and depth with just a little heat. And of course, you can personalize it even further to your own tastes.

The slaw recipe will keep up to 4 days in an airtight container in the refrigerator. You can prep the cabbage up to 3 days ahead as well as the dressing and toss before serving—leaving the sesame seeds off until serving.

We served our slaw as a side to stir-fried Ginger Beef.

Easy Crunchy Asian Slaw

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 â€“ 2 1/4 lb cabbage – shredded-roughly 6-7 cups
  • 3 scallions, sliced
  • 1 cup cilantro, chopped (or sub Italian Parsley)
  • 1/2 toasted cashews, chopped, optional

Asian Slaw Dressing

  • 3 Tbsp.olive oil
  • 1–3 tsp. toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. sugar, maple syrup, honey, or coconut sugar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fresh ginger, grated, or use ginger paste
  • 1 garlic clove, grated or use garlic paste (garlic is optional, adds punchy flavor)
  • 1/2 tsp. salt
  • 1/2 tsp. chili flakes or chili paste, optional

Directions

  1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
  2. Whisk Asian Slaw Dressing ingredients together in a small bowl.
  3. Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
  4.  Garnish with sesame seeds and/or nuts.

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Adaptable recipe from feastingathome.com

Orecchiette Salad with Roasted Vegetables, Chicken and Jalapeño-Lime Dressing

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For a pasta salad that could serve as a main course, some of the pasta is swapped out for chicken, roasted corn and zucchini. Orecchiette works great because its little cup shapes are perfect for holding dressing. The pasta is cooked until it is a little too soft so that as it cools and firms up, it has just the right tender texture.

Because a classic thin vinaigrette would slide to the bottom of the bowl, it is thickened by blending it with pickled jalapeños and scallion whites. Add some crunch with bits of carrot and sliced radish, then top with cilantro leaves and scallions to contribute color and fresh herbal notes.

NOTES: For convenience, a store-bought rotisserie is the way to go. And, the pasta is intentionally overcooked in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and garnish it with the reserved cilantro right before serving.

There is a fair amount of prep, and it easily took closer to an hour than the 45 minutes suggested in the original recipe. Since good fresh corn was available at farm stands, we used that instead of frozen corn. Just slice the kernels off the cob, and mix with the cut zucchini.

It may seem like a lot of jalapeños, but we found it to be just right. The quantity is versatile, so add or subtract the pickled chile to suit your own preferences.

Orecchiette Salad with Roasted vegetables, chicken and Jalapeño-Lime Dressing

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. zucchini, quartered lengthwise and sliced ¼ inch thick
  • 1½ cups fresh or frozen corn kernels
  • 2 Tbsp. plus
  • ½ cup vegetable oil, divided
  • 1½ tsp. table salt, divided, plus salt for cooking pasta
  • 8 oz. (2¼ cups) orecchiette
  • â…“ cup plus ¼ cup jarred sliced jalapeños, drained, divided
  • 4 scallions, white parts sliced thin, green parts cut into 1-inch pieces
  • ¼ cup lime juice (2 limes)
  • 1 lb. cooked chicken, torn into bite-size pieces (3 cups)
  • ¾ cup fresh cilantro leaves, divided
  • 8 radishes, trimmed, halved, and sliced thin
  • 1 large carrot, peeled and shredded

Directions

  1. Arrange oven rack 4 inches from broiler element and heat broiler. Combine zucchini, corn kernels, 2 tablespoons oil, and ½ teaspoon salt in large bowl and toss to coat. Transfer to rimmed baking sheet (do not wash bowl) and spread into even layer. Broil until spotty brown in places, 8 to 10 minutes, stirring halfway through broiling. Transfer sheet to wire rack to cool.
  2. Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1½ teaspoons salt and cook until pasta is tender throughout, 2 to 3 minutes past al dente. Drain well and rinse with cold water. Drain well and transfer to now-empty bowl.
  3. Process ⅓ cup jalapeños, scallion whites, lime juice, and remaining 1 teaspoon salt in blender until coarse paste forms, about 30 seconds. With blender running, drizzle in remaining ½ cup oil and continue to process until dressing is emulsified and smooth, about 1 minute.
  4. Chop remaining ¼ cup jalapeños and add to pasta along with chicken, ½ cup cilantro, radishes, carrot, zucchini and corn, and scallion greens. Pour dressing over salad and toss to coat. Transfer to serving bowl. Sprinkle with remaining ¼ cup cilantro and serve.

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Recipe by Andrea Geary for America’s Test Kitchen

A Pasta Salad for Tuna Lovers

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A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. Besides dinner, it makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep.

The tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl with the chopped celery and red onion that add crunch and color. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.

A few changes we made included reducing the amount of pasta from one pound down to 12 ounces; and increasing the quantity of tuna up to three 5-ounce jars. As a main you’ll get get 4 to 6 servings. As a side dish, at least double that.

The Hubs Hack: Shred a peeled carrot and add some diced radish for more color and nutrition. He even thinks mashing in an anchovy would provide some nice umami flavor. (I’m fine w/o the anchovy.)

A Pasta Salad for Tuna Lovers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Kosher salt (such as Diamond Crystal) and black pepper
  • 12 oz. short pasta, such as small shells, orecchiette or elbow macaroni 
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt (at least 2 percent fat)
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 tsp. Dijon mustard 
  • ½ tsp. garlic powder
  • 3 (5-oz.) cans or jarred tuna, drained
  • 1 cup frozen peas, thawed
  • 1 cup small-diced celery (1 to 2 celery ribs)
  • ½ cup chopped red onion
  • ¼ cup finely chopped fresh dill or parsley, plus more for serving

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
  2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
  3. Add the tuna, peas, celery, red onion and dill and toss again.
  4. Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.

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Adapted from a recipe by Lidey Heuck for NYTimes Cooking

Campanelle Salad with Shrimp, Cabbage an Scallion-Ginger Dressing

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When it’s too hot to cook, a cool salad with little prep is a go-to in our household. So this campanelle salad from Cook’s Illustrated chock-full of crunchy vegetables and succulent shrimp fits the bill.

The pasta is intentionally overcooked here. When cooked pasta is refrigerated, it goes through a process called retrogradation in which the water in the noodles becomes bound up in starch crystals, making the pasta firm and dry. But if you’re making a cold pasta salad, you can make retrogradation work to your advantage by boiling the pasta 2 or 3 minutes beyond al dente. This way the pasta’s starch absorbs more water and becomes extra-soft so that when it firms up with cooling, the final texture is just right.

While numerous reviewers were somewhat disappointed in the dressing—it was too gingery, too vinegary, etc.—we found it to be almost perfect! (The amount of sriracha we used was reduced slightly.) Another change included cooking the edamame with the pasta 1 minute longer.

NOTES: If campanelle is unavailable, substitute penne. There’s no need to peel the ginger; just give it a thorough wash. Use the full amount of sriracha if you’re a fan of spice. We intentionally overcook the pasta in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and then garnish it with the scallion greens and sesame seeds right before serving. A mix of white and black sesame seeds is desired, but it’s fine to use 2 teaspoons of either.

If feeding only two or three, place the desired amount of salad mix in a large bowl then stir in dressing and plate. Reserve any leftover salad and dressing in separate sealed containers for the next day.

Campanelle Salad with Shrimp, Cabbage an Scallion-Ginger Dressing

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
  • 1¼ tsp. table salt, plus salt for cooking pasta and shrimp
  • 8 oz. (2½ cups) campanelle
  • 8 oz. frozen shelled edamame
  • 4 cups (11 oz.) shredded green coleslaw mix
  • 4 scallions, white parts chopped, green parts sliced thin on bias, divided
  • â…“ cup chopped fresh ginger
  • â…“ cup unseasoned rice vinegar
  • 1½ Tbsp. sriracha
  • 2 tsp. toasted sesame oil
  • ½ cup vegetable oil
  • 1 tsp. black sesame seeds, toasted
  • 1 tsp. white sesame seeds, toasted

Directions

  1. Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Using spider skimmer or slotted spoon, transfer shrimp to colander; rinse with cold water until cool. Drain well and transfer to large bowl. Add 1 quart water to water in saucepan and return to boil.
  2. Add pasta and 1½ teaspoons salt to boiling water and cook until pasta is al dente. Add edamame to saucepan with pasta and cook 2 minutes more. Drain and rinse with cold water. Drain well and add to shrimp along with coleslaw mix and two-thirds of scallion greens.
  3. Process scallion whites, ginger, vinegar, sriracha, sesame oil, and salt in blender until coarse paste forms, about 30 seconds. With blender running, slowly drizzle in vegetable oil until dressing is emulsified and smooth, about 1 minute.
  4. Pour dressing over salad and toss to combine. Transfer to serving bowl. Sprinkle with remaining scallion greens and sesame seeds and serve.

http://www.lynnandruss.com

Adapted from a recipe by Andrea Geary for Cook’s Illustrated

Taverna Salad

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This colorful, meal-of-a-salad is inspired by two dishes creating a mash-up of a classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness.

Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired. (Although we recommend going with the seared halloumi.) To save even more time, you can add a large handful of crumbled pita chips instead of making your own.

It was unanimous, all three of us loved it! While the recipe indicates it serves up to six, four is a more realistic estimate unless you are serving with other courses. There is no ingredient that we would have left out. For those who insist on a bit of meat, you could always serve chunks of chicken, beef or pork on the side.

Taverna Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • â…“ cup plus 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. minced garlic (1 small clove)
  • ½ tsp. dried oregano
  • Salt and pepper
  • 3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
  • 1 15-oz. can chickpeas, rinsed
  • 1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
  • ½ large English cucumber, halved, seeded and diced into ½-inch pieces
  • ½ cup pitted Kalamata olives
  • ¼ cup chopped fresh parsley
  • ¼ cup minced red onion or shallot
  • 2 Tbsp. drained capers, coarsely chopped
  • 2 scallions, thinly sliced
  • 1 6-inch pita
  • 1 8-oz. block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Directions

  1. In a small bowl, combine â…“ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.
  2. In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.
  3. Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
  4. Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes.
  5. Add the pita and halloumi to the salad, toss well and serve.

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Recipe by Lidey Heuck for NYTimes Cooking

Smashed Cucumber, Avocado and Shrimp Salad

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In a word, DELISH! With a 5-star rating out of 736 reviews, and the list of great ingredients, this recipe was a no-brainer for us. And on a hot summer day, you are using the oven for only 5 minutes or so.

Smashed, salted cucumbers form the base of cooling summer salads in many parts of Asia, whether dressed with rice vinegar and soy sauce or spicy Sichuan peppercorns, chiles and peanuts. This version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil.

We loved the dish but felt the amount of chili crisp could have been increased, so next time we’ll add a full tablespoon instead of a mere teaspoon. Served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish.

Smashed Cucumber, Avocado and Shrimp Salad

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. English, Persian or Kirby cucumbers, rinsed and dried
  • ¼ tsp. fine sea or table salt, more to taste
  • ¼ tsp. granulated sugar
  • 2 Tbsp. soy sauce
  • 1½ Tbsp. olive oil
  • 3 tsp. toasted sesame oil
  • 1 tsp. chili crisp, more to taste
  • 1 lb. large shrimp, peeled and deveined if you like
  • 2 large ripe avocados
  • 2 Tbsp. rice wine vinegar, more to taste
  • 2 scallions, thinly sliced
  • 2 tsp. toasted white sesame seeds, for garnish (optional)
  • ¼ cup chopped cilantro, for garnish

Directions

  1. Cut cucumbers crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. Place each cucumber piece cut side down. Lay the blade of a large knife on top of the cucumbers and, with your other hand, push down lightly to crack the cucumber skins and break down their flesh (or use a rolling pin to lightly smack the cucumbers). Break (or slice) into bite-size pieces. (Ragged is good here; it helps the flesh absorb the dressing.)
  2. Add cucumber to a colander, and toss with salt and sugar. Let sit for 15 to 30 minutes, or until the pieces have released their moisture. Toss a couple of times while draining.
  3. Meanwhile, in a medium bowl, whisk together 1 tablespoon soy sauce, olive oil, 2 teaspoons sesame oil and the chili crisp. Set aside.
  4. Cook the shrimp: In a large skillet over medium heat, combine shrimp with 1 tablespoon water, remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cover the pan and let the shrimp steam until pink and just cooked, 3 to 4 minutes, adding more water, 1 tablespoon at a time, if the pan looks dry. Use a slotted spoon to transfer the shrimp to the bowl with the chile crisp dressing and toss well.
  5. Pit and peel the avocados. Cut flesh into ½-inch pieces. Add to a large bowl and toss with the rice wine vinegar until well coated. Add the drained cucumbers, tossing gently to combine.
  6. Add the shrimp and all of its dressing and the scallions to the cucumber and avocado mixture. Stir gently until combined and the avocado begins to break down and look creamy, but some pieces still remain intact.
  7. Taste and add more rice wine vinegar and salt, if needed. Garnish with sesame seeds and cilantro.

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Recipe courtesy of Melissa Clark for NYTimes Cooking

Mediterranean Chickpea Salad

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This salad was a suggested side dish for a wonderful Baked Cod with Lemon and Garlic entrée we recently made, and what a perfect pairing it was!

This chickpea salad hits all the right notes—crunchy, briny, salty, tangy, and a little bit sweet from the bell pepper (which we used a whole, as opposed to just a half of). Think of it as a “kitchen sink” type of salad, because you can really throw in a variety of produce that’s hanging out in your fridge—grated carrots, chopped zucchini, different herbs.

And go ahead and roughly chop the celery leaves and toss them into the salad, too; they add a sharper celery flavor and another layer of texture. It makes a great side dish for grilled chicken or fish, but you can indulge straight as a light yet filling meal, too.

Mediterranean Chickpea Salad

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 2 cans chickpeas, (15.5-oz.) drained and rinsed
  • 4 stalks celery, cut into a small dice
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 1/2 red onion, cut into a small dice
  • 1 red bell pepper, cut into a small dice
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 1/2 tsp. cumin
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper

Directions

In a large bowl, combine the chickpeas, celery, parsley, onion, red pepper, and olives. Combine cumin, olive oil, and lemon juice, mix well, and season to taste with salt and pepper. Toss with salad ingredients and serve.

http://www.lynnandruss.com

Adapted from a recipe by Maggie Shi for The Mediterranean Dish

Creamy Cucumber Salad with Radish, Lemon Zest and Dill

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With this cool, creamy, crunchy cucumber salad, two simple techniques help prevent a watery salad in which the onion thinks it’s boss. But it’s the end result which really WOWS!

It is a great companion to any chicken, steak, pork, lamb or other meaty entrée; or even by itself as a vegetarian option. Be sure to allow the cucumbers to sit the full 20 minutes before folding them into the dressing. Another perk? These salads can be made up to 24 hours in advance.

Creamy Cucumber Salad with Radish, Lemon Zest and Dill

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
  • ½ cup thinly sliced red or Spanish onion
  • 3 Tbsp. cider vinegar
  • ½ cup sour cream
  • 3 Tbsp. chopped fresh dill, (or mint if you prefer)
  • 1 tsp. grated lemon zest
  • ½ tsp. granulated sugar
  • Salt and pepper
  • 6 radishes, trimmed and sliced thin

Directions

  1. Spread cucumber slices in single layer on paper towel–lined baking sheet; refrigerate for 20 minutes. Combine onions and vinegar in bowl and let sit for 20 minutes.
  2. Whisk sour cream, dill, zest, sugar, and ½ teaspoon salt together in large bowl. Add cucumbers, radishes, and onion-vinegar mixture, and toss to combine.
  3. Season with salt and pepper to taste. Serve.

http://www.lynnandruss.com

Adapted from a recipe for Cook’s Country

Greek Tomato Salad

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This was a last minute decision after realizing our leaf lettuce had seen better days. Not in the mood to run to the food store, The Hubs did a quick online search to find a salad that would utilize on-hand ingredients. We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs. To prevent the cukes and tomatoes from getting soggy, the trick is to salt the vegetables in a colander, which helps draw out excess moisture and seasons them at the same time.

Sliced pepperoncini and shallot were briefly marinated in a pungent vinaigrette before tossing in the seasoned vegetables, torn fresh mint, and chopped fresh oregano. A sprinkling of salty, briny feta is the perfect finishing touch. 

Feeling that the finished salad was a bit too mint-forward, we reduced the amount of mint and increased the amount of oregano. Use your own judgement as to how much of each herb to use based on your family’s preferences.

Greek Tomato Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. ripe tomatoes, cored
  • ½ English cucumber, halved lengthwise and sliced crosswise â…› inch thick
  • 1 ½ tsp. table salt, divided
  • 5 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • ½ tsp. pepper
  • â…“ cup thinly sliced pepperoncini
  • 1 shallot, sliced into thin rings
  • 1 Tbsp. fresh mint leaves, torn
  • ¼ cup chopped fresh oregano
  • 4 oz. feta cheese, crumbled (1 cup)

Directions

  1. Cut tomatoes into ½-inch-thick wedges, then cut wedges in half crosswise. Toss tomatoes, cucumber, and 1 teaspoon salt together in bowl; transfer to colander and let drain for 30 minutes.
  2. While vegetables drain, whisk oil, vinegar, lemon juice, pepper, and remaining ½ teaspoon salt together in large bowl. Add pepperoncini and shallot and let sit until slightly softened, about 15 minutes.
  3. Add mint, oregano, and drained vegetables to bowl with dressing and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with feta. Serve.

http://www.lynnandruss.com

Recipe by America’s Test Kitchen

Chicken Noodle Salad With Spicy Peanut Sauce

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When the weather gets stifling, many home cooks prefer to use the oven as little as possible. To that end, salads are a good meal choice. Cold, crunchy, fiery, nutty—this Chicken Noodle Salad With Spicy Peanut Sauce dish is everything you want in a summer side, or even as a main.

Refreshing romaine and cucumber provide ample texture while a zippy, tangy peanut sauce coats the springy noodles and revives your too-hot-to-eat-anything palate. Gently poaching chicken breasts takes just a few minutes, so you can minimize your time at the stovetop. Of course if you have any leftover chicken, or want to use a precooked rotisserie chicken, buy all means go ahead.

TIP: Prepare the chicken ahead of time and have it chilling in the fridge for you. 

Prepping the lettuce, cucumber, and chicken in similar sizes will give you the most pleasant eating experience; the nutty sauce especially loves to latch on to the craggy surface of the hand-torn chicken pieces.

Unable to source chili crisp at the time (although now we found some), we made our own with chili garlic paste and fried shallots. The amount of English cucumber was rather shy because we already about 1/3 of one on hand and didn’t feel the need to buy more.

Chicken Noodle Salad With Spicy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

CHICKEN

  • 1 lb. skinless, boneless chicken breasts (about 2 medium)
  • 1 scallion
  • 3 garlic cloves, smashed
  • 1 1″ piece ginger, peeled, thinly sliced

SAUCE

  • â…“ cup smooth peanut butter
  • â…“ cup soy sauce
  • ¼ cup well-mixed chili crisp
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. toasted sesame oil
  • 2 tsp. sugar
  • Kosher salt, freshly ground pepper

SALAD AND ASSEMBLY

  • 6 oz. fresh or dried wheat noodles (such as ramen)
  • Toasted sesame oil (for drizzling)
  • Kosher salt, freshly ground pepper
  • 1 lb. romaine (about 2 hearts or 1 head), thinly sliced
  • 1 English hothouse cucumber, sliced on a diagonal, julienned lengthwise
  • 3 scallions, finely chopped
  • Chili crisp, fried shallots, or peanuts (for serving; optional)

Directions

CHICKEN

  1. Place 1 pound skinless, boneless chicken breasts (about 2 medium), 1 scallion, 3 garlic cloves, smashed, and one 1″ piece ginger, peeled, thinly sliced, in a medium pot and pour in water to cover by 1″. Bring to a boil, then remove from heat. Cover and let sit 20 minutes.
  2. Using tongs, transfer chicken and garlic to a cutting board; let cool. Scoop out ¼ cup poaching liquid (you won’t use all of it); set aside. (Remaining liquid can be discarded or strained and reserved in the refrigerator up to 3 days. Use as you would stock.)

SAUCE

  1. Whisk â…“ cup smooth peanut butter, â…“ cup soy sauce, Â¼ cup well-mixed chili crisp, 2 tablespoons apple cider vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons toasted sesame oil, 2 teaspoons sugar, and 2 tablespoons reserved poaching liquid in a medium bowl to combine; season peanut sauce with kosher salt and freshly ground pepper. Set aside.

SALAD AND ASSEMBLY

  1. Cook 6 ounces fresh or dried wheat noodles (such as ramen) in a medium pot of boiling water according to package directions. Drain in a colander and rinse under cool running water. Drizzle with a bit of toasted sesame oil (about 1 teaspoon; this will prevent sticking) and toss to coat. Set aside.
  2. Finely shred chicken, then mash garlic with the flat side of a chef’s knife. Toss chicken, garlic, and ¼ cup reserved peanut sauce in a large bowl; season with kosher salt and freshly ground pepper.
  3. Add 1 pound romaine (about 2 hearts or 1 head), thinly sliced, 1 English hothouse cucumber, sliced on a diagonal, julienned lengthwise, most of the 3 scallions, finely chopped, reserved noodles, and remaining peanut sauce and carefully toss to coat, making sure every element gets properly dressed.
  4. Arrange salad in a serving dish. Top with remaining scallions and serve with chili crisp for drizzling over, and fried shallots or peanuts, if desired.

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Adapted from recipe by Hana Asbrink for Bon Appétit

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

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With this recipe, Milk Street’s intention was to evoke the flavor and aroma of Italian porchetta. Porchetta is a wonderfully fatty and delicious boneless pork roast hailing from Italy. Traditionally, porchetta is made with a whole, deboned suckling pig. But now it’s generally made with only the best part of the pig—rind on pork belly.

But here we use pork tenderloin which is remarkably lean and mild. To compensate for the lack of fat (and therefore flavor), complexity is introduced with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat.

The two tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet, (a large cast iron one works well) for this recipe.

The weight of our single tenderloin was 1.5 lbs for just the two of us. All of the other ingredient amounts were kept the same, except the baby arugula, which we used about 3 ounces of the 5-ounce package. A truly delicious meal!

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. fennel seeds
  • 2 tsp. black peppercorns
  • Kosher salt and ground black pepper
  • 2 1 1/4 lb. pork tenderloins, silver skin removed, patted dry
  • 2 oranges
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. white wine vinegar
  • 2 medium garlic cloves, thinly sliced
  • 1/4 cup dry vermouth
  • 1 container baby arugula, (5 oz.)
  • 1 small fennel bulb, trimmed, halved, cored and thinly sliced

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a spice grinder, pulse the fennel seeds and peppercorns until coarsely ground, 8 to 10 pulses. Transfer to a small bowl and stir in 1 teaspoon salt. Measure ½ teaspoon of the spice mix into a small bowl, then sprinkle the remainder all over the pork, rubbing it into the meat; set both the reserved spice mix and pork aside.
  2. Grate 1 teaspoon zest from 1 orange and add to a medium bowl. Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over the bowl containing the zest and cut between the membranes to release the segments, allowing the juices to fall into the bowl; set the segments aside in a large bowl.
  3. Once all of the segments have been cut free, squeeze the membranes to collect their juice, then discard the membranes; you should have about 2 tablespoons juice. Into the zest-juice mixture, whisk 3 tablespoons oil, the vinegar and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch oven-safe skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove from the oven (the handle will be hot) and transfer the pork to a cutting board; let rest while you make the sauce and salad.
  5. Set the skillet over medium, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the vermouth, bring to a simmer and cook, scraping up the browned bits, until reduced to about 3 tablespoons, 2 to 3 minutes. Stir in the orange juice mixture, then remove from the heat. To the bowl containing the orange segments, add the arugula, sliced fennel and 3 tablespoons of the sauce; toss to combine. Taste and season with salt and pepper.
  6. Arrange the salad in a bed on a serving platter. Thinly slice the pork, arrange on the salad and drizzle with a little of the remaining sauce, then sprinkle with the reserved spice mix. Serve the remaining sauce on the side.

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Adapted from a recipe from Milk Street

Rice Noodle Salad

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This Asian salad can stand on it’s own, perhaps with a smattering of chopped peanuts, or as a compliment to a heftier stir-fry such as the Spicy Beef with Peanuts and Chiles that we paired it with. To amp up the flavor, we increased the amount of grated ginger to 1 tablespoon, added 1 tablespoon of rice wine vinegar, and lots of chopped fresh basil.

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Rice Noodle Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the dressing

  • ¼ cup fresh lime juice
  • 2 Tbsp. Thai fish sauce or 1 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 Tbsp. finely minced ginger (more or less to taste)
  • ½ tsp. red pepper flakes, or a pinch of cayenne
  • 2 Tbsp. Asian sesame oil
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. canola oil

For the Salad

  • 3 oz. dried rice noodles (rice sticks) or cellophane noodles
  • ½ small Napa cabbage or 1 romaine heart
  • 3 scallions, cleaned and thinly sliced on the diagonal
  • 1 cup coarsely chopped cilantro
  • 1 cup coarsely chopped basil
  • 1 medium carrot, grated or cut in fine julienne
  • Lettuce leaves for the bowl or platter (if not plating with the Rice Noodle Salad)

Directions

  1. Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
  2. Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender (ours took about 3 minutes). Drain well and coarsely chop using scissors or knife. Toss with all but 2 tablespoons of the dressing.
  3. Cut the halved Napa cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
  4. Pile the salad on a serving platter. Spoon on the remaining dressing, if any. Sprinkle with more basil and/or cilantro and serve.

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Adapted from a recipe by Martha Rose Shulman for NYTimes Cooking

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

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As grilling weather will begin its hibernation not too far down the road, at least for many of us, it’s time to take advantage of that weather and grill al fresco as often as we can. This wonderful Greek salad incorporates flap meat as one of its ingredients. We like that cut of meat for it’s beefiness and loose grain for the marinade to seep into.

Here, grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big punch of flavor. For a heftier meal, serve with grilled pita or crusty bread rubbed with fresh garlic.

As far as amount of beef, we happened to have 2 pounds of flap meat in the freezer, so even though that is double the amount listed, we used it all. Therefore our salad was a little more meat-forward than the original.

Unable to source mini cucumbers, we opted for a seedless Persian variety and used about half of it sliced into small rounds. Additionally, there was very little dressing left after draining the feta from its marinade, so we increased the amount of a few of those ingredients which are noted below.

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 9 Tbsp. extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 Tbsp. chopped fresh oregano or 1 tsp. dried
  • 2 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 1b. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. capers, rinsed and chopped
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. crushed red chile flakes
  • 7 oz. feta (preferably Greek), cut into small cubes (about 1-1/2 cups)
  • 5 oz. baby spinach, (about 5 lightly packed cups)
  • 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
  • 1 1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
  • 1/2 cup pitted Kalamata olives, halved

Directions

  1. In a medium bowl, whisk 3 Tbs. of the oil with the garlic, oregano, vinegar, 1/4 tsp. salt, and a few grinds pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
  2. Meanwhile, in a medium bowl, whisk the remaining 6 Tbs. oil, the parsley, capers, lemon juice, thyme, and chile flakes. Add the feta and stir gently to coat. Marinate at room temperature for up to 1 hour, or in the refrigerator for up to 6 hours. Remove from the fridge one hour before using.
  3. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Remove the steaks from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F).
  4. Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain, then season lightly with salt.
  5. Put the spinach, cucumbers, tomatoes, and olives in a large bowl. Drizzle all of the marinade from the feta over the salad, using a spatula to hold back the feta (it’s OK if a few pieces fall in).
  6. Season with salt and pepper, and toss to coat. Arrange on a serving platter or divide among four dinner plates. Scatter the steak and feta over the salad, and serve.

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Original recipe from Fine Cooking

Rotisserie Chicken Salad

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Two rotisserie chickens on sale for $10, a bargain I couldn’t pass up. I had gone to the store for one bird to make Enchiladas Verdes, but when I saw the sale, it was a no-brainer. When I got home and the poultry cooled off, I stripped off the skin then harvested all of the white and dark meat. The skin and bones I bagged for the freezer for The Hubs to make his delicious stock.

This couldn’t be any easier. If you happen to have some leftover cooked chicken on hand, you could certainly use that and save yourself a trip to the grocer.

Rotisserie Chicken Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small rotisserie chicken
  • 1/2 cup slivered almonds, toasted
  • 1 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 2/3 cup dried cranberries, chopped
  • 2 stalks celery, diced
  • 3 green onions (green and white parts), sliced
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped tarragon
  • 1/2 large lemon, juiced
  • Salt and pepper, to taste
  • Bibb lettuce leaves
  • Red bell pepper strips, optional

Directions

  1. When rotisserie chicken is cool enough to handle, pull off the chicken, then strip all white and dark meat from the bones. Discard skin and bones, or save to make stock at a later date.
  2. Chop the chicken meat into about a 1/2-inch dice. Place into a large bowl.
  3. Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to the mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
  4. Serve on a couple of Bibb lettuce leaves and garnish with bell pepper strips, if using.

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