Tag Archives: summer salad recipes

Salad Days

2 Jul

Yet more hot weather salads. These elegant cheese and herb tarts are perfect toppers for summer greens.

RICOTTA TARTLETS AND SALAD WITH TARRAGON VINAIGRETTE
Recipe from Canadian Living Test Kitchen
1/2 cup (125 mL) finely grated Parmesan cheese
1 cup (250 mL) ricotta cheese
1 egg white
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) each pepper and baking powder
1/4 tsp crumbled dried lavender
Salad:
1 tbsp (15 mL) tarragon vinegar or white wine vinegar
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) crumbled dried savory
Pinch each salt and pepper
1/4 cup (50 mL) extra-virgin olive oil
8 cups (2 L) mixed baby salad greens
1/4 cup (50 mL) finely chopped fresh chives or green onions

Grease 12 mini muffin cups; sprinkle sides and bases with 2 tbsp (25 mL) of the Parmesan cheese to coat evenly. Set aside.

In bowl, beat together ricotta, egg white, remaining Parmesan cheese, thyme, flour, pepper and baking powder until smooth. Press evenly into prepared muffin cups. Bake in centre of 350°F (180°C) oven until puffed and tester inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack for 5 minutes.

Salad: In large bowl, whisk together vinegar, mustard, savory, salt and pepper; gradually whisk in oil. Add salad greens and chives; toss to coat. Divide among plates; top each with 2 tartlets. For a more assertive flavour, replace Parmesan with shredded Canadian Asiago or Canadian Swiss cheese.

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ZUCCHINI PESTO TARTS WITH SALAD
Recipe from New York Times. Adapted from Scott Carsberg
Time: 2 1/2 hours plus two hours’ chilling

1 1/8 cups flour, more for rolling the dough

Salt and pepper

1 teaspoon fresh rosemary leaves

1 stick butter

1 egg

4 medium zucchini, about 1 pound

Extra virgin olive oil as needed

4 cloves garlic, minced

1/2 cup chopped fresh parsley leaves, washed and well dried

1/2 cup freshly grated Parmesan cheese

4 to 6 cups assorted greens like red leaf lettuce, romaine, chard and radicchio, thinly shredded

Lemon juice as needed.

1. Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice. Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball. Wrap and refrigerate for at least an hour.

2. Roll dough out on a floured surface until thin. Cut to fit 4 small tart pans or 1 medium one. (There will be leftover dough; wrap and freeze or refrigerate for another use.) Press dough into tart pans, and prick surface all over with a fork. Refrigerate again for an hour.

3. Heat oven to 350 degrees. Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned. Set aside for up to a few hours, or proceed immediately.

4. Cut zucchini in quarters lengthwise. Dice each strip into 1/2-inch pieces. Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic. Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes. Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green. Remove from heat and cool. Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.

5. Spread zucchini pesto over baked tart shells. Toss greens with olive oil, lemon juice, salt and pepper to taste. Pile greens into tart shells and serve.

Yield: 4 to 6 servings.

Mind Your Line

30 Jun


Summer salads ahoy. Here are our two favourite salads ever.

Greek Souvlaki and Watermelon Salad
Pork or chicken skewers, marinated with lemon, oregano, salt/pepper, olive oil, garlic
1/2 small watermelon or 5 cups worth
tomatoes
onions
cucumber
mixed greens with spinach
3/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
tzatziki
citrus honey poppyseed vinegrette
Barbecue marinated skewers, brush on vinegrette at the end to carmelize.
Spread greens on a platter. Top with watermelon, vegetables, cheese and pinenuts. drizzle with dressing.
Top with souvlaki. Serve with tzatziki for dipping.

Watermelon with Feta and Mint Leaves
Chef: Giannis Hatziandreou of Archipelagos Hotel in Mykonos, Greece
Serves: 2

½ watermelon
6 slices prosciutto
6 pieces of feta cheese
Rocket leaves
Onion sprouts
50 g roasted pistachios, chopped
150 ml balsamic vinegar
2 tablespoons chopped fresh mint
Drizzle of olive oil

Spread the prosciutto slices between sheets of baking paper, laying them flat, and place a pan or other flat object on top to weigh down the upper sheet. Bake for 20 minutes at 160°C, then remove from the oven and leave to cool for five
minutes

Cut the watermelon flesh into cubes, roughly five by four by four centimetres. Slice the feta to fit on top of the fruit. Reduce the balsamic vinegar to a thick syrup. Spread the syrup along the length of the plate and arrange three nests of rocket leaves. Place the watermelon pieces on the rocket, topped with slices of feta. Place crispy prosciutto slices on top of the cheese, and carefully decorate with onion sprouts. Drizzle olive oil and balsamic vinegar over the melon and plate and garnish with pistachio and mint leaves.

Off the menu: Notable’s Rotisserie Chicken Greek Salad

PrintOff the menu: Notable’s Rotisserie Chicken Greek Salad

Yield: Serves 4-6

Some restaurant dishes are absolute classics, like the rotisserie chicken at Notable, so we were thrilled to hear from a reader asking for the Greek salad recipe where it’s the star. Many thanks to chef Michael Noble for sharing his secrets with Culinaire!

photography by Ingrid Kuenzel.

Ingredients

2 large chicken breasts

1 bell pepper, deseeded and cut into large dice

1 large English cucumber, cut into large dice

8 cocktail tomatoes (golf ball size)

1/2 red onion, sliced into slivers

450 g mixed greens

200 g feta cheeseProvencal Dressing

100 g shallot, minced

25 g garlic, minced

20 g parley leaves

160 g Kalamata olives

150 g grainy mustard

1 lemon, zested and juiced

¾ cup (180 mL) red wine vinegar

¾ cup (180 mL) tomato juice

1¼ cups (300 mL) vegetable oil

2 cups (500 mL) olive oil

  1. Grill chicken breast to 165º F, and once cooked allow to cool to room temperature. Pull the meat to bite size pieces.
  2. In a large bowl, add all the rest of your ingredients except the feta cheese.
  3. Mix with enough of the dressing (instructions below) to coat the salad.
  4. Place in to a serving platter or into individual bowls and garnish with crumbled feta.
  5. Mix all the ingredients apart from the two oils in a food processer until smooth.
  6. Slowly incorporate oils into puree until combined.
  7. Let food processer run for 5 minutes to completely emulsify the dressing.


Vietnamese Chicken and Mint Salad

Recipe from Nigella Lawson 2007
1 Thai chile, seeded and minced
• 1 large garlic clove, peeled, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
• 1 1/2 tablespoons vegetable oil
• 1/2 medium onion, finely sliced
• Freshly grated black pepper
• 7 to 8 ounces white cabbage, shredded
• 1 medium carrot, shredded, julienned, or grated
• 7 ounces cooked chicken breast, shredded, or cut into fine strips
• 1 bunch mint, plus extra for garnish, leaves roughly chopped
• Salt
Directions
In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish