You make it sound so simple.
Here it is folks, The Minimalist's 101 Simple Salads for the Season. Something for everyone. Vegan. Vegetarian. Salads with Seafood. Salads with Meat. Salads with Noodles. Grain Salads.
A one sentence recipe? How simple is that?
I can hardly wait to get started.
"SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.
That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent.
This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.
Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).
Herein, then, are enough salad ideas to tide you over until the weather cools down."
Here are just a few that I can't wait to try:
1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.
9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.
10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.
18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.
20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.
27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.
99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.
Note: I like Mark's blender salad dressing suggestions, but I'll be cutting way down on the oil, upping the vinegar or adding lemon, lime or orange juice to make up for the liquid. Dr. Joel Fuhrman advises subbing 2 tbs. of nut butter or tahini for the oil. Usually just a tablespoon of dressing is more than enough.
Be sure to click on the actual article & don't miss all the salad dressing recipes in the sidebar!
One's more interesting than the next!