Second part of my salad series. The dressing really pulled this cobb salad together.
Get recipe here.
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Category: salads
Roasted Chicken with Fregola Salad
With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie chicken found at a local market and I used Israeli couscous instead of fregola.
Roasted Chicken with Fregola Salad
Ingredients
- 12 ounces of fregola or Israeli pearl couscous
- 1 pound roasted chicken breast, shredded
- 10 ounces grape tomatoes
- 1 10-ounce jar roasted red peppers
- 4 cups (packed) baby arugula
- 1 4-ounce jar grilled artichoke hearts
- 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
- 2 teaspoons pine nuts, lightly toasted
- salt and pepper
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 cup grapeseed oil, add slowly
Directions
In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts. Serve chilled or room temperature.
In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.
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Panzanella with Shrimp and Fennel
Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.
Panzanella with Shrimp and Fennel
Ingredients
- 1 1-2 day old bread cut into cubes, (about 6 cups)
- 3 beefsteak tomatoes
- 1 small fennel bulb, trimmed and slice thinly
- 1 bunch scallion, white and green parts chopped
- 1/2 English cucumber, sliced into half-moons
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound medium shrimp, peeled ad deveined
Directions
- Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
- In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well. Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
- Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
- Add the shrimp to the salad and toss well.
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Poached Salmon Salad
A fantastic salad for the summer! It would also make a nice presentation on a buffet table. Adapted from Lidia Bastiniach’s Celebrate Like an Italian cookbook.
Poached Salmon Salad
Ingredients
Salmon
- Kosher salt
- 1 cup dry white wine
- 1 lemon, sliced
- 1 handful sprigs fresh dill
- 2 fresh bay leaves
- 1/2 teaspoon back peppercorns
- 2 pounds center-cut salmon fillets
Salad
- 1 1/2 teaspoon kosher salt, plus more for cooking water
- 2 bunches medium-thick asparagus, trimmed, and peeled (about 2 pounds)
- 2 hard-boiled eggs, yolks and whites separated
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine
- juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 2 to 3 tablespoons grated fresh horseradish
- 1 1/2 cup thinly sliced radishes
- 2 tablespoons chopped fresh dill
Directions
- For the salmon, put 6 cups of water in a straight-sided skillet enough to hold the salmon in one layer. Season the water liberally with salt, and add wine, lemon slices, dill, bay leaves, and peppercorns. Bring to a simmer and cook for 10 minutes. Then slide the salmon into the simmering water. Simmer gently for about another 10 minutes or until the salmon is cooked through. Remove from pan and set aside to cool.
- For the salad, bring another large pot of salted water to a boil, and add the asparagus. Simmer till tender, abut 8 minutes. Drain, cool under cold water and pat dry. Spread the asparagus on a serving platter.
- In a food processor, combine the egg yolks, mustard, white wine, lemon juice, teaspoon of salt and the horseradish. Combine to thick paste and and drizzle in the olive with the machine is still on for a thick dressing.
- Drizzle a few tablespoons of the dressing over the asparagus. Flake the salmon in large chunks into a large bowl. Chop the egg whites and add to the bowl along with the radishes and dill. Season with the remaining salt. Drizzle with the rest of the dressing, toss well and serve over the asparagus.
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Wasabi Grilled Tuna with Couscous
Another great seafood recipe from Fresh Fish by Jennifer Trainer Thompson! The wasabi sauce was so good that I spooned over the tuna. The couscous was a great side dish on a hot summer day.
Wasabi Grilled Tuna with Couscous
Ingredients
- 4 (6 to 8 ounces) excellent-quality tuna steaks, 1 inch thick
- 1 tablespoon extra-virgin olive oil
- salt and freshly ground pepper
Wasabi Sauce
- 1/4 cup soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 1/2 teaspoons wasabi powder
Couscous
- 1 cup whole-wheat Israeli couscous
- 1 1/4 cup vegetable stock or water
- 1 cup cherry tomatoes, halved
- 1 scallion finely chopped
- 1 tablespoon small capers
- 3 tablespoons chopped basil leaves
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons lemon juice
- salt and freshly ground pepper
Directions
- To prepare the couscous: Toast half the couscous in a dry skillet over medium heat. Bring the stock to a boil in a medium pot, stir in the couscous, cover and simmer over low heat until the stock is absorbed and the couscous is tender, about 10 minutes. Remove from heat, fluff with a fork and set aside.
- Put the tomatoes, scallions, capers, and basil in a serving bowl. Stir in the couscous. Whisk the garlic, olive oil, lemon juice, salt and pepper to taste in a small bowl and pour over the couscous. Toss to combine.
- To prepare the sauce: Whisk the soy sauce, rice wine vinegar, honey, sesame oil, and the wasabi powder in a small bowl. Taste, and add more wasabi if desired.
- Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna on a very hot grill 1 to 2 minutes per side depending on preference. Should be pink or red in center.
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Lemon Mojo
A very light and refreshing potato salad. The recipe can be easily doubled for summer barbecues. Six lemons seems like an awful lot but it requires that you peel and remove the white pith and then separate it from the membrane. Adapted from Rustic Spanish from Paul Richardson.
Lemon Mojo
Ingredients
- fine sea salt and freshly ground pepper
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 6 lemons, plus thin slices for garnish
- 2 green onions, white and pale green parts only, finely chopped
- 2 cloves garlic, minced
- 4 sprigs flat leaf parsley, minced
- 3 hard-boiled eggs, peeled
- up to 1/2 cup extra virgin olive oil
Directions
- In a saucepan, bring 2 inches of salted water to a boil. Add the potatoes, reduce the heat to medium-high, and cook the till tender 6 to 8 minutes. Drain and rinse in cold water until cool and set aside.
- Peel the lemons, remove the yellow skin and white pith. Slice along each segment to free it from the surrounding membrane. Coarsely chop the lemon flesh and put into salad bowl. Add the potatoes, bell pepper, green onions, garlic, and parsley.
- Cut the eggs in half length-wise. Gently pop out the yolks and put them in a mortar and pestle. Add the olive oil and pound to create a thick sauce. Season generously with salt and pepper.
- Finely chop the egg whites and add to the salad bowl. Pour the sauce over and using wooden servers, toss carefully. Garnish with thinly sliced lemons.
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Black Bean, Corn, and Tomato Salad with Feta Cheese
Orzo with Roasted Vegetables
Lebanese Tabbouleh
This is made in many different ways. Here I increased the bulghur wheat portion to make it meatier by following the cooking instructions on the box. Below I will give you the recipe that technically is the original recipe for tabbouleh. It is courtesy of Culina Mundi by Chef Hussein Fakih.
Lebanese Tabbouleh
Ingredients
4 bunches of flat- leaf parsely
2 to 3 sprigs of fresh mint
1 medium onion
2 1/4 pound of tomatoes
7 tablespoons of bulghur wheat
1 tsp of salt
1 tsp of pepper
3 lemons
1/3 cup of olive oil
for the garnish:
lemon slices
quartered tomatoes
Directions
Chop the parsley and mint leaves finely. Chop the onion and tomatoes. Mix together in a salad bowl. Sprinkle with the bulghur, salt and pepper. Add the lemon juice and olive oil. Mix all the ingredients together and serve in a deep serving dish. Garnish with the lemons and tomatoes.
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Lentil Salad with Walnut Oil
This salad can be a meal by itself since it has ham and bacon. Great for a summer lunch! this is courtesy of Patricia Wells, The Paris Cookbook.
Lentil Salad with Walnut Oil
Ingredients
The Lentils
2 tablespoons of extra-virgin olive oil
1 onion, minced
2 ounces of ham cut into cubes, about 1/2 cup
3 cups or 1 pond of french lentils, such as lentilles du Puy
1 quart if chicken stock
The Vinaigrette
1 tablespoon of French Dijon mustard
2 2 tablespoons of red wine vinegar or sherry vinegar
2/3 cup of walnut oil
1 shallot minced
sea salt and pepper to taste
4 ounces of bacon, cubed
3 tablespoon of chives, minced
Directions
Add the olive oil to the pan over medium high heat, lower the heat add the onions and ham. Cook for about 5 minutes, till translucent. Transfer to a bowl and set aside.
Place the lentils in a fine-mesh sieve and rinse under cold water. Transfer them to a saucepan and cover with cold water. And bring to a boil. Then remove the pan from the heat and transfer the lentils back to the sieve and rinse again with cold water. Return the lentils to the pan and add the chicken stock. Bring to a boil. Reduce the heat to simmer, and with a slotted spoon skim off the impurities off the top. Let it simmer gently for about 30 minutes . They lentils should be firm in the center.
Meanwhile prepare the vinaigrette. In a large salad bowl add the mustard and vinegar and whisk to blend. Add the shallots and oil and whisk again. Season with salt and pepper. Set aside.
In a non stick pan fry the bacon till crisp. Drain over paper towels and set aside.
Drain the lentils in a sieve, discarding any liquid. place in the salad and toss in the vinaigrette. Let it it for about 10 minutes to absorb the dressing. Add the onion and ham.
Sprinkle with the chives and bacon and taste for seasoning. Serve warm.
