Tag Archives: salad recipes
Recipe: Toasted Corn and Tomato Salad
Corn is wonderfully good right now. If, like me, you find yourself buying more than you can eat, this toasted corn salad is a great use for extra corn and tomatoes. Farmer’s market produce like this should never go to waste when it’s sweet as candy in late August. (more…)
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Tagged American recipes, salad recipes, sides recipes, the copycat chef, vegetable recipes
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Caprese Salad
What’s so difficult about making caprese salad? On the other hand, if it’s so easy, why do so many restaurants not deliver? This summer salad of tomato, basil and mozzarella is quintessential Italian cuisine: excellent ingredients simply presented. But it takes technique to get the flavors to blend just so on the plate – otherwise it’s just mozzarella and tomato that happen to be in the same vicinity.
We experimented with several methods to arrive at one luscious whole. As expected, it depends a lot on sourcing top notch tomatoes in season, but there are a few more tricks that can elevate the dish from good to great. (more…)
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Tagged appetizer recipes, Italian recipes, salad recipes, the copycat chef, vegetable recipes
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Chicken Tarragon Salad
Mayonnaise is the one ingredient that has the biggest effect on calories and fat content in salads like this one. Unless you have high cholesterol, however, there’s no reason to cut it out completely. Organic mayonnaise like Trader Joe’s contributes a lot of flavor and creamy texture even in small amounts. Just mix the salad well and you won’t be able to tell the difference.
I have a bunch of potted herbs from the Union Square greenmarket; whenever I’m making a dish like this one, I just snip a mixture of herbs and throw them in. If you don’t have tarragon, you can use a mixture of thyme, sage, etc. to taste. (more…)
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Summer Entertaining: Grilled Pepper Steak With Salad
Everybody needs a few go-to recipes for summer entertaining. We adapted this one for Pepper Steak with Salad from Bon Appetit to make it super simple for a casual dinner with friends.
Perfect for summer house guests wanting to repay their hosts, it’s low impact on the kitchen, requires little equipment other than a grill, and calls for ingredients available nearly everywhere. Most importantly, the recipe has been tweaked so that all the prep work can be done well in advance – allowing plenty of time for cocktail hour.
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Mexican Poblano and Tomato Salad
Mexican Cotija cheese isn’t for sale at New York’s fancy cheese emporiums, but you can find it in some corner bodegas. If your hunt for authentic cheese is successful, here’s a recipe for a Mexican salad for you. It ran many years ago – in the LA Times, of course.
Mexican Poblano and Tomato Salad
4 poblano chiles
2 tomatoes, diced
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 tsp. dried Mexican oregano, crumbled
3 tbsp. chopped cilantro
3 tbsp. lime juice
1/2 tsp sea salt
1 head butter lettuce
1/4 cup crumbled Cotija cheese
wedges of lime dipped in chile powder, for garnish
Roast the chiles on a gas burner or grill until charred all over. Place them in a Ziplock bag and close. Let them stand until cool, then slough off the charred skin. Core and seed them, then cut lengthwise into thin strips.
Toss the chiles with tomatoes, onion, garlic, oregano, cilantro, lime juice, and salt. Cover and let sit for 30 minutes. Arrange butter lettuce on four salad plates, top with pepper mixture, and sprinkle with Cotija cheese. Serve with lime wedges.
Serves 4.
Variation: If you can find requesón cheese, try substituting it for Cotija. Combine a 1/2 cup of requesón with the chili mixture, and instead of letting it all sit, heat it gently on the stove for about 5 minutes, until warmed through. Serve on top of cool butter lettuce, garnish with limes. Think of it as a salad version of La Superior’s rajas.
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