SUMMER SALADS
(from Joanie Kaufman 8/1/03)

Asian Bean Sprout & Watercress	Salade Niçoise	French Potato
Salad Dressing-Vinaigrette	Salad Dressing- Dijon mustard	Tabouleh
Macedonia di Frutta	Tomato – red onion – arrugula or basil

Asian Bean Sprout & Watercress Salad
(AN OLD HAWAIIAN RECIPE)

THIS RECIPE WAS RECREATED AFTER ONE OF THOSE UNFORGETTABLE DELICIOUS LUNCHES AT A LOCAL HONOLULU EATERY LONG, LONG AGO. THE RESTAURANT’S NAME IS LONG FORGOTTEN, BUT THE SALAD LIVES ON.

Ingredients:

1 lb fresh bean sprouts
1 lb fresh watercress
1-1/2 tablespoons toasted sesame seed oil
1/8 cup soy sauce (regular or light)
heaping handful toasted sesame seeds

Directions:

Bring two pots of fresh COLD water (about 6 quarts to 2 gallons each) to a boil. ADD A PALMFUL OF SALT TO EACH pot and blanch bean sprouts and watercress separately (MORE OR LESS THAN A MINUTE). do not overcook. watercress will turn bright green. Bean sprouts should be crunchy. Drain quickly and put bean sprouts and watercress together in ice water to stop cooking process. When icy cold, drain again and shake out excess water. Place beans prouts and watercress in a large clean glass salad bowl and add soy sauce and toasted sesame seed oil. Toss well. Chill several hours or overnight.

Toast the sesame seeds in a large frying pan at low to medium heat shaking the pan continuously to avoid burning the seeds. Do not add oil, just dry seeds to pan. The seeds will turn golden toasty when ready.

Just before serving, drain excess liquid again. The salt in the soy sauce will cause the ingredients to shed water. Sprinkle the toasted sesames seeds over the dressed bean sprouts and watercress, toss and serve immediately.

 

MEDITERRANEAN COMBINATION SALAD
SALADE NIÇOISE

This salad originated in Nice (pronounced "niece") In the south of France on the Mediterranean sea where fresh veggies and tuna abound. Thus, SALADE NIÇOISE. Quantities vary according to how many people you are  serving. Use blanching technique described  previously. Do not dress the salad until just prior to serving since dressing will discolor the greens. Ingredients can be arranged in a large salad bowl or on a large deep platter. Serve as an hors d’oeuvre or main course. Ingredients should always be dry before adding dressings. Olives should be pitted but if you don’t have time, let your guests know for obvious reasons.

Ingredients:

Fresh Vinaigrette (see below)

(IMPORTANT - DO NOT ADD UNTIL JUST BEFORE SERVING)

Fresh cold blanched green beans
(Long, thin haricots verts are ideal)

Fresh quartered tomatoes
(organic vine-ripened, never refrigerated are best)

Fresh washed, chilled Boston (butter, in California) lettuce
(the  hydroponic heads with roots attached stay freshest)

Cold French potato salad (see recipe)

Cold hardboiled eggs (sliced or quartered)

Canned chilled chunk white tuna (water packed and drained)

Black Mediterranean or Greek olives

Anchovy fillets (optional)

Minced fresh green herbs (parsley, thyme, etc.)

Directions:

Just prior to serving, toss beans and tomatoes with a couple of spoonfuls of vinaigrette.  Do the same separately with the lettuce.  Dressing should be light-not dripping.  Arrange artistically in bowl or on platter.  Pour additional dressing and sprinkle herbs and serve immediately with crusty baguette.

 

FRENCH POTATO SALAD
(potatoes in oil & vinegar dressing)

Use small boiling potatoes not the ones that crumble. White or red new potatoes are best. Prepare the salad while potatoes are still warm so that they will absorb the dressing.

Ingredients:

2 lbs white or red or combination new (boiling) potatoes
heaping tablespoon salt
white wine or dry white vermouth
chicken stock or canned chicken broth
vinaigrette (see recipe)
minced shallots or green onion

Directions:

Bring water to a boil, add salt and scrubbed potatoes (water should completely cover potatoes) and boil till just tender when pierced with a small knife. Drain and peel as soon as they are cool enough to handle. Cut into fairly thick even slices. Place in mixing bowl. Pour 4 tablespoons white wine or vermouth and 2 tablespoons chicken stock over warm potatoes and toss gently. Set aside till liquids are absorbed. Stir optional minced green onions or minced shallots into vinaigrette and pour over potatoes and toss gently. serve while still warm or chill. Sprinkle fresh herbs before serving.

Salad Dressings
(salad dressings should only be added to salads just prior to serving)

Vinaigrette
(portions are 1 vinegar/(lemon) to 3 oil)

Ingredients:

wine vinegar
fresh lemon juice (optional)
dry mustard (optional)
pinch of salt
salad oil or olive oil
fresh chopped herbs (added just before serving)
big pinch of fresh ground pepper (optional)

Directions:

Experiment with these ingredients until you find the combination you like best. Whisk vinegar (or vinegar/lemon juice) with salt (and mustard if desired). Whisk in oil by droplets and season. The above can all be put in jar and shaken to thoroughly blend.

Dijon mustard salad dressing
(classic simple dressing from Joni’s mom - portions are 1 lemon to 3 oil)

Ingredients:

fresh lemon juice (one or more lemons)
Grey Poupon or other prepared Dijon mustard
pinch salt
salad oil or olive oil

Directions:

This dressing can be made ahead of time and will keep several weeks refridgerated in a sealed jar. Beat salt into mustard and slowly add lemon juice (use one heaping tablespoon of mustard to each lemon. Be sure to remove lemon seeds. it is find to keep lemon pulp.) Add oil to mixture and use a battery operated spinner to combine ingredients. Mixture should be thick and creamy. It will usually not separate, but if it does, give it another spin to combine again before tossing with salad. Fresh herbs should be added just before serving.

 

TABOULEH
MIDDLE-EASTERN PARSLEY SALAD

Tabouleh ingredients are a matter of preference. Some prefer heavy parsley, some heavy wheat and some heavy tomatoes. Trader Joe’s has a boxed version which is quite good and can be adapted by adding fresh tomatoes and fresh parsley. this salad can be served as a side dish or as a finger food hors d’oeuvre on individual leaves of romaine lettuce or endive.

 

Ingredients:

4-5 bunches of chopped curly parsley (not Italian, not cilantro)
2-3 tomatoes, blanched, peeled, seeded and coarsely chopped
1 cucumber, seeded & coarsely chopped (optional)
1/2 to 1 cup cooked bulgur wheat
minced green onion
minced green mint (optional)
fresh lemon juice and olive oil to taste
endive lettuce (white and red)
salt to taste

Directions:

In a glass bowl, pour enough boiling water to just cover a cup of bulgur wheat (available in bulk at wild oats grocery store in Reno or at new moon natural foods in Truckee). Cover and let sit until bulgur wheat expands and cools. Wash parsley and shake dry. you might want to pat dry on a bed of paper towels. Chop parsley as fine as you can and add to a large salad bowl. Add chopped tomatoes, cucumber, green onion and mint and sprinkle with bulgur wheat. Toss gently. Add olive oil and lemon juice and toss some more. Add just enough to coat ingredients. Serve in bowl or arrange on romaine or endive platter. Some prefer heavy parsley and some heavy tomatoes and some heavy bulgur wheat. Adjust ingredients to preference.

Macedonia di Frutta
Italian summer fruit salad

Ingredients:

any fresh summer fruits in season
grapes, peaches, apples, pears, cherries, apricots
(avoid bananas, figs, tropical fruits and melons)
superfine sugar to taste
fresh lemon juice
kir liqueur or pear williams

Directions:

Heat liqueur in a saucepan and add sugar and stir to dissolve. Set aside to cool. Cut fruits, making sure to remove pits and seeds, if applicable, and put in a large bowl. Pour cooled sugar liqueur over fruit and mix well. Add fresh lemon juice to taste and 1 or 2 tablespoons of fresh liqueur. Chill for several hours and serve in frozen glass dishes.

Tomato – red onion – arrugula or basil salad
fast & easy * adds color to any meal (and lycopene)

Ingredients:

sliced fresh ripe tomatoes (red, yellow or orange)
(remember, never refrigerate tomatoes. if you can smell the just-off-the-vine tomato aroma, it’s a good thing.)
chiffonade of arrugula or chiffonade of fresh basil
feather thin slices of red onion
really good quality olive oil (Greek is very good)
salt and pepper to taste

Directions:

Slice tomatoes very thinly and arrange on a flat plate overlapping several layers. Sprinkle with red onion and arrugula or basil. Drizzle olive oil to taste. Sprinkle salt and pepper to taste