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PrintCREATE: Salads That Satisfy
photography by Ashlee Nobel; shot on location at Eggshells Kitchen Co.
At my house, salads are usually just put together from what is in the refrigerator, but every once in a while I come across a combination of flavors and textures that bears preserving in the salad section of my cookbook. This month’s recipes are just that: “keepers.” Is your lettuce boring without salad dressing? Have you tried arugula or fennel in your salads? Arugula is peppery; fennel, also called anise, is reminiscent of licorice. Try some ingredients with interesting flavors, and you’ll likely reduce the dressing — a move that’s tasty, good for your health and good for your pocketbook. Try our version of Ranch dressing, which is included this month.
Salmon with Fennel Salad
Contrasts abound in this salad in flavors, temperatures and textures. When we tested the recipe, I was surprised at how quickly it came together. Supper — light, refreshing and satisfying — was on the table in 30 minutes.
Ingredients
4 navel oranges
3 tablespoons fresh orange juice
1 ½ tablespoon white wine vinegar
2 teaspoons grated orange zest
4 tablespoons extra virgin olive oil
1 ½ pounds skinless salmon filets, cut into six portions
½ cup dry bread crumbs, finely-ground
Salt and freshly-ground black pepper
½ tablespoon unsalted butter
½ tablespoon canola oil
3 cups arugula
2 medium bulbs fennel, fronds discarded, thinly sliced
For the salad:
Zest one orange and set aside the zest. Juice the zested orange, and set aside the juice. Cut the skin and white pith from the remaining three oranges; cut into sections, set aside and discard any seeds. Whisk together the orange juice, vinegar, zest and olive oil. Season with salt and pepper, to taste. Divide the vinaigrette in half, and set aside both portions.
For the salmon:
Put the breadcrumbs on a plate, and press each piece of salmon into the crumbs to coat both sides. Melt the butter with the canola oil in a large skillet over medium heat. Cook the salmon until golden on one side, about 3 to 4 minutes. Turn the salmon and continue to cook until golden on the second side and cooked through, another 3 to 4 minutes. Don’t overcook the salmon.
To serve:
Combine the orange sections, fennel and arugula in a large bowl. Toss with half the reserved vinaigrette. Divide the salad evenly onto six plates. Place a portion of salmon on each plate. Drizzle with remaining vinaigrette. Serve immediately.
Adapted from More Cooking in the Wine Country by Joanne Weir
Turkish Olive and Bread Salad
Variations of bread salad are eaten in a number of Mediterranean cultures. Here is a Turkish version. Be sure to use dense, crusty bread and good quality olives … and don’t skip the mint!
Ingredients
3 ripe tomatoes, cut into ½-inch dice
½ small red onion, cut into ½-inch dice
1 cup pitted and coarsely-chopped brine-cured black olives
½ cup fresh lemon juice, about 1 lemon
5 tablespoons best-quality extra virgin olive oil
Salt and freshly-ground black pepper
½ pound coarse-textured sourdough bread, 2 to 3 days old, sliced ½ inch thick
¼ cup coarsely-chopped fresh mint
Instructions
In a large bowl, combine the tomatoes, onion, olives, lemon juice, olive oil, salt and pepper to taste. Stir together, and let sit at room temperature for 1 hour. Tear the bread into ½-inch pieces. Just before serving, add the bread to the tomato mixture and toss well. Sprinkle the mint on top and serve immediately. Serves six.
Adapted from More Cooking in the Wine Country by Joanne Weir
Grilled Peach, Arugula & Goat Cheese Salad
When summer rolls around and local peaches are available, this salad can’t be beat.
Ingredients
2 firm, ripe freestone peaches
2 large handfuls fresh arugula, about 2 cups
2 large handfuls fresh baby romaine or other salad greens, about 2 cups
3 tablespoons creamy goat cheese
1 tablespoon good-quality balsamic vinegar
2 tablespoons best-quality olive oil
Instructions
Halve peaches and remove pits, but leave skin on. Grill cut side down for 3 to 4 minutes until brown on a stovetop grill or outdoor grill. Remove skins and chop. Combine all ingredients except oil and vinegar in a large salad bowl. Refrigerate. Just before serving, toss with oil and vinegar. Serves four.
Adapted from Williams-Sonoma.com
Cucumber Yogurt Ranch Dip
The fresh dill really makes this version of Ranch zing, and it works as a dip or as a dressing. Adjust the garlic to your taste.
Ingredients
1 cup plain, low-fat yogurt
1 medium English cucumber, peeled and diced small or grated
1 clove garlic, minced
2 tablespoons fresh dill, minced
1 teaspoon white wine vinegar or white vinegar
½ teaspoon salt
¼ teaspoon pepper
Vegetables for dipping: carrots; celery; snap peas; steamed green beans; carrots; bell peppers; tomatoes; broccoli; cauliflower; or baked pita chips
Instructions
Mix all the ingredients — except vegetables in a bowl. Taste, and adjust ingredients until they balance. Serve with assorted vegetables for dipping or baked pita chips. Serves 10 to 12.
Adapted from Terese Post, Delta Garden Study. Little Rock, AR., used by permission.
Making Great Salad Tips
A great salad is one that combines and surprises, with unexpected flavor and texture combinations. Try using these ingredients: fennel; radicchio; frisee lettuce; and/or fresh herbs like dill, mint, and basil. Herbs should be torn and tossed in just before serving.
Make your own dressing. It is so easy! Mix two parts oil to one part vinegar. You can add a little bit of lemon, lime or orange juice, or add plain yogurt or Dijon mustard to give it some texture and tang. Experiment to find a combination that you like.
Don’t drown your salad — do not over dress.
Experiment with fruit and nuts, such as grapes, apples, dried cranberries, pears, walnuts or almonds.
Before serving, toss salad in a large bowl to evenly coat the ingredients with dressing.
Chill your salad for a few minutes just before serving.
Questions? E-mail Faith at info@kidscookarkansas.com.
