Salad Recipes: 30 Main Course Salad Recipes That Summer

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Salad Recipes That Sing of Summer During this season, with the warmth and stickiness at apparently record highs, with time spent inside kept at any rate (except if you're digging in a cardie and some cooling), and with rancher's business sectors at their top, there could be no greater time than summer to prepare a quick serving of mixed greens for lunch or supper. In light of that, we've gathered together our 30 most loved serving of mixed greens plans, covering the range: chicken plate of mixed greens, pasta salad, potato salad, cucumber salad, egg salad, fish salad, tomato salad, spinach salad, corn salad, Caesar salad, green plate of mixed greens, and even plans that could be changed into a keto salad! Also, obviously, all accompany salad dressing so you don't have to race out and get a container. PS: Once you've made it, you can snap a photo and label it "directly before my serving of mixed greens" and #finecooking and post it via web-based media for the world to see your sublime creation.

1.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

Ingredients 2 Tbs. mayonnaise 1 tsp. Dijon mustard Kosher salt and freshly ground black pepper 3 large boneless, skinless chicken breast halves (7 to 8 oz. each), tenderloins separated if still attached 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bitesize pieces, washed, and dried 1-1/2 cups lightly packed fresh parsley leaves, torn if large 3/4 cup lightly packed mint leaves, torn if large 1 recipe Lemon-Sherry Vinaigrette 3 large avocados

2-1/2 cups (about 1 lb.) halved grape tomatoes 1 heaping cup (6 oz.) crumbled Roquefort 2/3 cup toasted pine nuts 12 slices bacon, cooked, cooled, and crumbled 1/2 cup sliced chives (3/4 inch long)

Preparation Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice. Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center. Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won’t use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

2. Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orangeinfused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

Ingredients One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed 2 Tbs. chopped fresh flat-leaf parsley 1/4 cup diced red onion 2 Tbs. olive oil 2 Tbs. fresh lemon juice 1/4 tsp. finely grated lemon zest 3/4 tsp. ground cumin Pinch of cayenne pepper Salt and freshly ground black pepper to taste 3 Tbs. plain nonfat yogurt

1 Tbs. orange juice 1/4 tsp. finely grated orange zest 1/4 tsp. honey 2 oz. baby spinach leaves (about 2 cups lightly packed) 1 Tbs. coarsely chopped fresh mint

Preparation ❖

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

3. BLT Grilled Potato Salad

If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it

alongside a grilled steak or as a main course for fewer.

Ingredients For the blue cheese dressing 2 oz. blue cheese, crumbled (about 1/2 cup) 1/4 cup sour cream 1/4 cup buttermilk 1 tsp. chopped fresh dill 1 tsp. thinly sliced fresh chives 1/2 tsp. red wine vinegar Hot sauce, such as Tabasco Kosher salt and freshly ground black pepper

For the vinaigrette 1/2 cup white balsamic vinegar 1/2 small shallot, minced 1/2 tsp. Dijon mustard 2/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper

For the salad 2 lb. fingerling or other small potatoes, halved lengthwise Kosher salt 24 cherry tomatoes, halved Freshly ground black pepper 1 head iceberg lettuce, quartered and thinly sliced crosswise 1/2 cup thinly sliced fresh basil 6 oz. thick-sliced bacon, cooked until crisp and crumbled 2 Tbs. coarsely chopped fresh flat-leaf parsley

Preparation Make the dressing ❖

In a medium bowl, whisk the blue cheese, sour cream, buttermilk,

dill, chives, vinegar, and a dash of hot sauce. Season to taste with salt and pepper and more hot sauce.

Make the vinaigrette ❖

In a medium bowl, whisk the vinegar, shallot, and mustard. Slowly whisk in the oil. Season to taste with salt and pepper.

Cook the potatoes and make the salad ❖

Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain in a large colander and rinse with cold water until cool. ❖ Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill; they can sit for up to 2 hours at room temperature or up to 8 hours covered in the refrigerator. ❖ Toss the cherry tomatoes with 1/4 cup of the vinaigrette, 3/4 tsp. salt, and 1/2 tsp. pepper. ❖ Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Toss the potatoes on the baking sheet with 1/4 cup of the vinaigrette, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Grill the potatoes, flipping once, until tender and nicely marked, about 3 minutes per side. ❖ In a large bowl, toss the lettuce with the basil. Drizzle with about 1/2 cup of the vinaigrette. Top with the potatoes and tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and parsley, and serve with any remaining vinaigrette on the side.

4. Grilled Asparagus & Portabella Mushroom Salad

Choose asparagus that’s on the thicker side; it will grill better than slender stalks.

Ingredients For the dressing 1/4 cup fresh lemon juice 1 tsp. grated lemon zest 2 Tbs. chopped fresh thyme 1 clove garlic, minced 1 tsp. sugar 2/3 cup vegetable oil Kosher salt and freshly ground black pepper

For the salad: 2 lb. thick asparagus, woody ends trimmed 1-1/2 lb. (about 5 giant caps) portabella mushrooms, stems removed and discarded

Extra-virgin olive oil Kosher salt 4 oz. (about 6 cups loosely packed) mixed greens (a mesclun mix is good), washed and dried

Preparation Make the dressing ❖

Combine the lemon juice, zest, thyme, garlic, and sugar in a blender or food processor; blend until smooth. With the machine running, add the oil in a slow, steady stream. Season with salt and pepper.

Prepare the salad ❖

Heat the grill. Toss the asparagus and mushrooms with the oil and sprinkle with salt. Put the mushrooms on a medium-high part of the grill; turn them occasionally to prevent sticking. After about 10 minutes, add the asparagus and grill it, rolling frequently to avoid burning. Grill the mushrooms until dark and meaty-looking, about 15 minutes total; they should be crisp at the edges but still juicy. Cook the asparagus until browned and crisp-tender, 5 to 7 minutes, depending on thickness. Line four salad plates with the greens. Slice the mushrooms and arrange them and the asparagus on the greens. Drizzle with the dressing and serve.

5. Southeast Asian Grilled Eggplant Salad

This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.

Ingredients 1/4 cup peanut oil 1/4 cup fresh lime juice 3 Tbs. minced shallot 1 Tbs. fish sauce 1-3/4 tsp. granulated sugar 1 to 2 Thai bird chiles, minced, or 1-1/2 to 2 serrano chiles, seeded, minced Kosher salt and freshly ground black pepper 2 Tbs. minced fresh ginger 1-1/2 Tbs. soy sauce 1-1/4 lb. long, slender Asian eggplants, trimmed and halved lengthwise

4 oz. baby lettuces (about 5-1/2 cups) 10 to 12 oz. cherry or grape tomatoes, halved (about 2 cups) 1 cup packed fresh basil leaves (preferably Thai basil) 1/3 cup packed fresh mint leaves

Preparation ❖ ❖

Prepare a medium-high gas or charcoal grill fire. In a small bowl, whisk 3 Tbs. of the peanut oil with the lime juice, 2 Tbs. of the shallot, the fish sauce, 3/4 tsp. of the sugar, and the chiles. Season to taste with salt and pepper. ❖ In another small bowl, combine 2 tsp. water with the ginger, soy sauce, the remaining 1 Tbs. shallot, and 1 tsp. sugar. ❖ Arrange the eggplant halves on a rimmed baking sheet, brush both sides with the remaining 1 Tbs. peanut oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, 3 to 5 minutes per side. ❖ Combine the lettuces, tomatoes, basil, and mint in a large bowl. Rewhisk the lime dressing and toss just enough into the salad to lightly coat the greens. Season the salad to taste with salt and pepper. Transfer the salad to a platter and arrange the eggplant over the salad. Spoon the ginger mixture over the eggplant, and serve immediately.

6. Thai Corn and Shrimp Salad

Summer corn charred to smoky perfection creates a balance of flavors with sweet mango and pineapple. While the pineapple and shrimp are delicious together, don’t wait too long to eat the salad after adding the shrimp. The natural enzymes in the pineapple will soften the protein in the shrimp and eventually make them mushy.

Ingredients 3 Tbs. rice vinegar 2 Tbs. soy sauce 1/4 cup chopped fresh cilantro 1-1/2 tsp. minced fresh lemongrass 1/2 tsp. finely grated lime zest 2 Tbs. fresh lime juice 1 tsp. granulated sugar Kosher salt 3-1/2 Tbs. olive oil 2 Tbs. Asian sesame oil 8 oz. medium (41 to 50 per lb.) shrimp, cooked and peeled 12 oz. shelled edamame (about 2-1/2 cups) 5 large ears corn

1-3/4 cups diced fresh pineapple 1-1/2 cups diced mango (about 1 large mango) 1 Tbs. toasted sesame seeds

Preparation ❖

In a small bowl, whisk the vinegar, soy sauce, cilantro, lemongrass, lime zest and juice, sugar, and 1 tsp. salt. Add 3 Tbs. of the olive oil and the sesame oil, whisking until blended and thick. ❖ Toss the shrimp with 1/3 cup of the dressing, and set aside to marinate for at least 20 minutes. ❖ Cook the edamame according to package directions. Drain and set aside to cool completely. ❖ Prepare a medium-high (400°F to 475°F) charcoal- or gas-grill fire. ❖ Remove all but the innermost layers of the husks from the ears of corn. Peel back the remaining husks without removing them. Pull out the silk, and replace the husk to cover the kernels. Put the corn directly over the fire, and cook, rotating every 2 to 3 minutes, until browned on all sides. (If you want more charred flavor, pull back the husks and grill for 1 to 2 minutes longer.) Allow the corn to rest until cool enough to handle. Cut the kernels from the cobs. ❖ Using a slotted spoon, remove the shrimp from the marinade. Discard the excess marinade. Skewer the shrimp, and then grill until pink and opaque, about 2 minutes. Allow the shrimp to rest until cool enough to handle, and then remove the skewers. ❖ In a large serving bowl, combine the edamame, corn, pineapple, and mango, and gently toss with the remaining dressing. Garnish with the shrimp and sesame seeds just before serving. Serve chilled or at room temperature.

7. Chopped Grilled-Chicken Salad

Buttermilk, blue cheese, and bacon: These three Bs conspire to make a chicken salad that’s unbelievably good.

Ingredients 1/3 cup buttermilk 2 Tbs. mayonnaise 1-1/2 Tbs. Champagne vinegar or white wine vinegar 2-1/4 oz. blue cheese, crumbled (1/2 cup) 2 large cloves garlic, mashed to a paste with a pinch of salt 1 Tbs. finely chopped fresh tarragon Kosher salt and freshly ground black pepper 1-1/4 lb. thin-cut chicken breast 2 ears corn, shucked 5 slices bacon, cut crosswise into 1/2-inch pieces 2 romaine hearts, sliced crosswise 1 inch thick (about 8 cups) 1 heaping cup grape tomatoes, halved Vegetable oil for the grill

Preparation ❖ ❖

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. In a small bowl, whisk the buttermilk, mayonnaise, vinegar, half of the cheese, and half of the garlic paste. Stir in the tarragon and season to taste with salt and pepper. ❖ Combine the remaining garlic paste with 1 tsp. salt and 1/4 tsp. pepper and rub it all over the chicken. ❖ Oil the grill grate and grill the chicken, flipping once, until just cooked through, 6 to 8 minutes total. Transfer to a cutting board, tent with foil, and let rest for 5 to 10 minutes. Chop into bite-size pieces. ❖ Meanwhile, grill the corn, turning occasionally, until charred in spots, 3 to 5 minutes. (The corn will not be fully tender at this point.) Let cool briefly, then cut the kernels off the cob. ❖ In a 10-inch nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, 5 to 6 minutes total. Leaving the fat in the pan, transfer the bacon to a paper-towel-lined plate. Discard all but 1 tsp. fat. Add the corn and cook over medium heat, stirring, until tender, about 2 minutes. ❖ Transfer to a large bowl. Add the lettuce and tomatoes and toss with enough dressing to coat well. Add the chicken and toss to combine. Serve sprinkled with the bacon and the remaining cheese, and pass any remaining dressing at the table.

8. Summer Pasta Salad with Pesto Vinaigrette

This fresh-tasting pasta salad is a summer twist on the traditional Ligurian dish of pasta with pesto and green beans. Cherry tomatoes add a burst of bright color and sweetness.

Ingredients For the Vinaigrette 1-1/2 cups lightly packed fresh basil leaves 1/2 cup extra-virgin olive oil 1/2 cup fresh, finely grated Parmigiano Reggiano 3 Tbs. red- or white-wine vinegar 2 Tbs. fresh lemon juice 2 tsp. finely chopped garlic 1/2 tsp. finely grated lemon zest 3/4 tsp. kosher salt Freshly ground black pepper

For the Salad kosher salt 3/4 lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths 1 cup fresh or frozen peas 1/2 lb. dried campanelle, cavatappi, or other short, chunky pasta shape 1 Tbs. olive oil 2 cups cherry tomatoes, halved 3 Tbs. pine nuts, toasted Freshly ground pepper

Preparation Make the vinaigrette ❖ Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste Make the salad ❖ Put 4 to 6 quarts of salted water in a large pot and bring to a boil over high heat. ❖ Drop the green beans and/or wax beans into the boiling water and cook until the beans are just crisp-tender, about 4 to 5 minutes. Remove the beans from the water with a slotted spoon, and transfer to a baking sheet lined with paper towels to drain and cool. Drop the peas in the water and cook until just tender, about 2 to 3 minutes for fresh peas (frozen peas only need a minute or so to thaw them). Remove the peas from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Gently blot the peas and beans dry. ❖ Return the water to a boil and add the pasta. Cook just until al dente, following package instructions. Drain the pasta thoroughly by shaking it in a colander and immediately pouring it out onto a rimmed baking sheet. Toss the pasta with the olive oil to prevent sticking. ❖ Transfer the cooled pasta to a large serving bowl. Add the beans, peas, and cherry tomatoes and toss. Add just enough vinaigrette to

moisten the pasta, taking care not to overdress it (you may not need it all). Add the pine nuts and toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little viniagrette and salt and pepper. Serve as soon as possible. 9.

Spinach Salad with Fried Egg and Bacon

Spinach salad often features a hard-boiled egg, but in this version, the egg is fried and its yolk mixes with the greens to delicious effect.

Ingredients 2 heaping cups torn bread (about 3/4-inch pieces) from a day-old rustic white loaf 1/4 cup plus 3 Tbs. extra-virgin olive oil Kosher salt 1 small clove garlic, mashed to a paste with a pinch of kosher salt 1-1/2 Tbs. red wine vinegar; more as needed

1-1/2 tsp. Dijon mustard 1 tsp. fresh lemon juice 6 slices bacon 8 oz. baby spinach (about 8 cups), washed well and dried Freshly ground black pepper 4 large eggs

Preparation ❖

Position a rack in the center of the oven and heat the oven to 350°F. ❖ Put the bread on a rimmed baking sheet and toss lightly with 2 Tbs. of the olive oil. Spread in an even layer and season lightly with salt. Bake until crisp and golden, 8 to 10 minutes. Set aside. ❖ Meanwhile, in a small bowl, whisk together the garlic, vinegar, mustard, and lemon juice. Let sit for 5 minutes. Slowly whisk in 1/4 cup of the olive oil. Taste the vinaigrette with a leaf of spinach and season to taste with salt and vinegar if needed. Set aside. ❖ Heat the remaining 1 Tbs. olive oil in a heavy-duty 12-inch skillet, preferably cast iron, over medium heat. Cook the bacon on both sides until brown and crisp, about 7 minutes. Leave the skillet on the stovetop and turn off the heat. Transfer the bacon to a paper-towellined plate, leaving the fat in the pan. ❖ Put the spinach and croutons in a large bowl. Gently toss the salad with just enough of the vinaigrette to lightly coat the greens and season to taste with salt and pepper. Divide the salad among four serving plates. ❖ Heat the bacon fat in the skillet over medium heat. Crack the eggs into the pan, season with salt and pepper, and fry sunny-side up or over-easy, 1 to 2 minutes total. Top each salad with an egg and season with salt and pepper. Tear each slice of bacon into 3 or 4 pieces and tuck them into the salads. Serve immediately and pass any remaining vinaigrette at the table.

10. Grilled Chicken Caesar Salad with Garlic Croutons

Caesar Cardini, a chef in Tijuana, Mexico, invented the Caesar Salad at his restaurant in the 1920s. He apparently had a deft hand with leftovers, as he used some Parmigiano cheese, garlic, olive oil, coddled eggs, and Worcestershire sauce to dress up romaine one night when he was running out of food. This version riffs on the classic with delicate frisee and endive, plus grilled chicken to make it hearty enough for a meal.

Ingredients Vegetable oil for the grill 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.) 1 recipe Creamy Caesar Dressing Kosher salt and freshly ground black pepper Eight 1/2- to 3/4-inch-thick slices dense peasant bread 1/4 cup extra-virgin olive oil 1 large clove garlic, cut in half and peeled

3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups) 3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater) 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups) One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups) 1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large

Preparation Grill the chicken ❖

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving. Make the croutons ❖ Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes. Assemble the salads ❖ Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so they fill be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs. Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate. Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

11. Egg Salad with Smoked Salmon, Capers & Dill

Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d’oeuvre.

Ingredients

6 large eggs 6 oz. cold-smoked salmon, cut into small dice (1 scant cup) 6 Tbs. extra-virgin olive oil 1/2 small red onion, cut into small dice (about 2/3 cup) 1/3 cup capers, drained 2 Tbs. minced fresh dill 1 Tbs. fresh lemon juice 1 tsp. finely grated lemon zest Kosher salt and freshly ground black pepper

Preparation ❖

Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 minutes. Put the eggs in ice water to cool. ❖ Peel the eggs, chop finely, and put them in a medium bowl. Add the salmon, oil, onion, capers, dill, and lemon juice and zest. Season with salt and pepper to taste. Toss gently but well and serve.

12. Wild Mushroom Salad with Fried Eggs

Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.

Ingredients 3 Tbs. unsalted butter 2 medium cloves garlic, finely chopped 8 oz. sliced mixed mushrooms Kosher salt and freshly ground black pepper 2 Tbs. extra-virgin olive oil 2 tsp. Champagne vinegar 1 tsp. Dijon mustard 1 tsp. finely chopped shallot 1/4 tsp. chopped fresh rosemary 5 oz. baby greens 2 large eggs

Preparation ❖

In a 12-inch nonstick skillet, melt 2 Tbs. of the butter over medium heat. Add the garlic, mushrooms, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until the mushrooms are lightly browned, about 4 minutes. ❖ Meanwhile, in a small bowl whisk together the olive oil, vinegar, mustard, shallot, and rosemary. Season the greens with salt and pepper and dress lightly with the vinaigrette. Divide the greens between 2 dinner plates. Top each with half of the mushroom mixture. ❖ Wipe out the skillet and melt the remaining 1 Tbs. unsalted butter over medium heat. Crack the eggs into the skillet, and carefully drizzle 2 Tbs. water around them. Season the eggs with salt and pepper, cover, and cook until the whites are set, about 3 minutes. Top each salad with an egg and pass the remaining dressing at the table.

13. Spinach and White Bean Salad with Tuna

The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying flavor.

Ingredients 2 Tbs. brine-packed capers, rinsed and drained 1 medium clove garlic Kosher salt and freshly ground black pepper 3 Tbs. fresh lemon juice 1 Tbs. Dijon mustard 3 Tbs. extra-virgin olive oil 2 5-oz. cans albacore tuna, drained 1 15-oz. can cannellini or navy beans, rinsed and drained 1/2 small red onion, very thinly sliced 6 oz. (6 packed cups) baby spinach 2 heads red or white Belgian endive, coarsely chopped

Preparation ❖

Using a chef’s knife, mince and mash the capers and garlic with 1 tsp. salt and 1/4 tsp. pepper. Scrape into a large bowl and whisk in the lemon juice and mustard. In a slow stream, whisk in the oil until emulsified. Add the tuna, flaking it into large pieces, then the beans, onion, spinach, and endive. Toss gently with the dressing and serve. 14. Tomato,

with Lobster

Corn & Basil Salad

If you don’t feel like cooking lobster, buying cooked lobster meat or shrimp at a good seafood store is a good alternative.

Ingredients 4 ears fresh corn, shucked, silk removed Sea salt (I prefer fleur de sel) 2 live lobsters, about 1-1/4 lb. each (or 9 oz. cooked lobster meat) 1/4 cup fresh lemon juice 2 Tbs. white-wine vinegar or Champagne vinegar Freshly ground black pepper 1/2 cup extra-virgin olive oil 1 lb. ripe tomatoes (I like Early Girl), cored, seeded, and cut into 1/4-inch dice 2 fresh jalapeños, seeded and minced (to yield about 3 Tbs.)

2 shallots, minced (to yield 1/4 cup) 1/4 cup chopped fresh basil leaves 5 oz. (about 4 cups) mixed baby greens

Preparation ❖

Bring a large pot of unsalted water to a boil over high heat. Add the corn and cook for 3 minutes. With tongs, remove the ears of corn from the pot and set them aside to cool. Salt the water generously (it should taste like the sea) and return the pot to a boil. Add the lobsters and cook uncovered for about 8 minutes. Check for doneness by twisting the tail off one lobster. The meat should be opaque throughout. If it’s still translucent, continue cooking for another minute or two. Drain and let cool. Crack the shells; remove the meat from the tails and claws. Slice into 1/2-inch pieces and refrigerate in a bowl until ready to use. ❖ In a medium bowl, combine the lemon juice and vinegar with 1/2 tsp. salt and a few grinds pepper. Whisk in the olive oil in a thin stream. Slice the corn kernels off the cobs. Add the kernels to the vinaigrette, along with the tomatoes, jalapeños, shallots, and basil. Toss gently, taste, and adjust the seasonings if needed. Put the greens in another bowl. ❖ Tilt the bowl with the tomatoes and spoon off about 4 Tbs. of the juices. Add this to the bowl of greens and toss to coat. Spoon off about 3 more Tbs. of juice from the tomatoes and add this to the lobster; toss to coat. Taste both the greens and the lobster; adjust the seasonings as needed. ❖ Divide the tomato salad, lobster, and greens evenly among four plates, arranging them in separate mounds, and serve.

15. Grilled Salade Niçoise

Drizzling the vegetables with dressing as they come off the grill makes for a more flavorful salad because the dressing gets absorbed.

Ingredients For the dressing 1 Tbs. minced anchovies (about 4) 1 clove garlic, minced 2 Tbs. Dijon mustard 4 tsp. fresh lemon juice 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper For the salad 8 to10 small red potatoes, halved or quartered, depending on size 1 large red onion, peeled and sliced 1/2 inch thick

2 plum tomatoes, halved 1/2 lb. green beans, trimmed Extra-virgin olive oil Kosher salt 1 to 1-1/2 lb. fresh tuna Freshly ground black pepper 6 oz. Boston or bibb lettuce 4 anchovy fillets 2 Tbs. drained capers 4 hard-cooked eggs, peeled and halved 1/4 cup Niçoise or other good-quality black olives 1/3 cup fresh basil leaves, cut into thin strip

Preparation Make the dressing ❖ In a food processor, pulse the anchovies, garlic, mustard, and lemon juice until combined. With the machine running, slowly add the olive oil, a few drops at first, and then in a slow, steady stream. Season with salt and pepper Grill the salad ❖ Heat the grill. Lightly coat the potatoes, onion, tomatoes, and beans with oil and sprinkle with salt. Lightly brush the tuna with oil and sprinkle with salt and a little pepper. Grill the potatoes over mediumlow heat and cook until they’re fork-tender and roasty looking, turning occasionally to keep them from sticking, 30 to 35 minutes. total. Put the onion, tomatoes, and green beans on a medium-high part of the grill. Grill the vegetables until they’re lightly charred and tender, moving the ingredients around so they don’t overcook. The onions will cook in 10 to 15 minutes, the tomatoes in 5 to 8 minutes, and the beans in 4 to 6 minutes. As the vegetables come off the grill, transfer them to a tray or a jellyroll pan, drizzle with dressing, toss lightly, and cover with foil to keep warm. ❖ Meanwhile, grill the tuna over medium-high heat until it’s slightly pink in the center, about 6 minutes per side. Let it cool for a few minutes and slice. Line four salad plates with the lettuce and arrange the grilled vegetables and tuna on top. Garnish with the anchovies,

capers, eggs, and olives. Drizzle with a little more dressing, sprinkle with the basil, and serve.

16. Spinach & Cucumber Salad with Yogurt-Mint Dressing

Yield: Yields 3/4 cup dressing.

Ingredients 2 Tbs. fresh lemon juice 1 tsp. honey 3 Tbs. Greek-style yogurt (like Total) or whole-milk yogurt 5 Tbs. olive oil 2 Tbs. roughly chopped fresh mint

Kosher salt and freshly ground black pepper 8 cups lightly packed baby spinach leaves, washed and dried (8 oz.) 2 medium cucumbers, peeled, halved lengthwise, seeded, and sliced 1/8 inch thick (3 cups) 1/2 small red onion, halved lengthwise and sliced very thinly (2/3 cup)

Preparation ❖

In a medium bowl, whisk the lemon juice and honey. In another bowl, whisk the yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking constantly. Add the mint, 1/2 tsp. salt, and pepper to taste. Chill, covered, for up to 24 hours. ❖ In a large bowl, combine the spinach, cucumbers, and onion. Season lightly with salt and pepper and add just enough dressing to moisten the ingredients. Toss to coat, divide among eight plates, and serve, passing any extra dressing at the table, if you like.

17. Salmon Niçoise Salad with Kalamata Vinaigrette

This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.

Ingredients For the vinaigrette 6 Tbs. extra-virgin olive oil 1/3 cup Kalamata olives, pitted and minced (about 1/4 cup) 3 Tbs. white balsamic vinegar 1 medium clove garlic, finely grated 1/2 tsp. finely grated lemon zest 1/2 tsp. crushed red pepper flakes (optional) Kosher salt and freshly ground black pepper For the salad 3/4 lb. baby red potatoes (each about 1-1/2 inches in diameter), cut

into quarters Kosher salt and freshly ground black pepper 1/2 lb. green beans, trimmed and cut into 1-1/2-inch lengths 1/2 lb. cherry or grape tomatoes (preferably mixed colors), halved 1/2 small red onion, thinly sliced 1/2 medium fennel bulb, cored and thinly sliced 2 cups baby arugula Freshly ground black pepper 3/4 lb. Cedar-Planked Salmon (or other cooked salmon fillets), skin removed, cut into 4 pieces, at room temperature

Preparation Make the vinaigrette ❖ In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside. Make the salad ❖ Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid). Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature. Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry. When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve.

18. Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

Ingredients 1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt 3/4 cup canola oil 1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime) 1/4 cup chopped fresh cilantro leaves and tender stems 1-1/2 Tbs. finely grated peeled fresh ginger 1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño) 1 tsp. granulated sugar Kosher salt

1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium) 1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness 5 oz. baby arugula Freshly ground black pepper

Preparation ❖ Prepare a medium-high gas or charcoal grill fire. Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly. Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates. Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

19. Succotash Salad

The two essential succotash elements, sweet corn and shelling beans, are joined by green beans, red bell pepper, and zucchini. This light main dish salad is as simple as cooking the vegetables in boiling water until just tender and tossing them in a tart lemon dressing. Red onions add a nice crisp bite, while torn fresh basil leaves lend a beautiful freshness to the dish.

Ingredients 3 ears fresh sweet corn on the cob, husked and halved 1 cup fresh shelling beans or 3⁄4 lb. frozen baby lima beans Kosher salt and freshly ground black pepper 1 lb. green beans and/or yellow wax beans, cut into 1-inch lengths 1 medium zucchini, cut into 1⁄2-inch dice 1 medium red bell pepper, cut into 1⁄2-inch dice 1⁄2 red onion, cut into 1⁄2-inch dice 2-1⁄2 Tbs. freshly squeezed lemon juice

2 Tbs. extra-virgin olive oil 2 Tbs. canola oil 3 Tbs. torn fresh basil leaves

Preparation ❖

Bring a large saucepan of water to a boil. Add the corn and simmer, uncovered, until the kernels turn slightly darker yellow, 5 to 6 minutes. With tongs, remove the corn from the water and let cool. Cut the kernels off the cobs; discard the cobs and reserve the kernels. ❖ Bring the saucepan of water to a boil again. Add the fresh shelling beans and simmer until tender, 25 to 30 minutes. If you are using frozen lima beans, simmer for 5 minutes. Remove with a slotted spoon and cool. ❖ Bring the same saucepan of water to a boil. Add 1 tsp. salt and the string or wax beans and simmer until almost tender but still very crisp, about 4 minutes. Add the zucchini and simmer for an additional 2 minutes. Drain and cool. ❖ Place the butter or lima beans, string or wax beans, corn, zucchini, peppers, and onions in a large bowl. ❖ In a small bowl, whisk together the lemon juice, olive oil, and canola oil. Season with salt and pepper. Add the dressing and basil to the bean and corn mixture and stir together. Place the salad in a large serving bowl and serve.

20. Caesar Salad with Lemon Pepper Shrimp

This is the ideal Caesar salad: Parmesan-packed Caesar dressing clinging to refreshing romaine lettuce, tossed with crunchy garlic-scented croutons, and made into an unforgettable meal with succulent lemon pepper shrimp. Not to mention it’s completely guilt-free, with much less fat and fewer calories than the traditional version. If you don’t like anchovies, don’t let the anchovy paste scare you, it melts into dressing so you don’t recognize it; it just gives that classic Caesar taste.

Ingredients For the garlic-scented croutons Eight 1/2-inch-thick slices French bread or other crusty bread (about 2 oz.) 1 tsp. olive oil or olive oil spray 1 clove garlic, peeled 1/4 tsp. salt For the lemon pepper grilled shrimp

1 lb. large shrimp, peeled and deveined 2 tsp. olive oil 1/2 tsp. salt 1/2 tsp. coarsely ground black pepper 1/2 tsp. finely grated lemon zest 3 Tbs. fresh lemon juice For the salad 1/4 cup pasteurized egg substitute 1 clove garlic, minced (about 1 tsp.) 1-1/2 tsp. anchovy paste 1/2 tsp. Dijon mustard 1/4 tsp. Worcestershire sauce 2 Tbs. fresh lemon juice 2 Tbs. olive oil 1/4 cup freshly grated Parmesan cheese 8 cups coarsly torn romaine lettuce Salt and freshly ground pepper to taste

Preparation Make the croutons ❖ Preheat the oven to 325°F. ❖ Using a pastry brush, lightly brush both sides of the bread with the oil or spray the bread with the olive oil spray. Cut the garlic in half and rub it over both sides of the bread. Sprinkle both sides with the salt. Cut the bread into cubes and spread it on a single layer on a baking sheet. Bake until the bread is crsipy and golden brown, stirring once or twice, about 10 minutes. Grill the shrimp ❖ Preheat a grill pan over medium-high heat or prepare a grill. Toss the shrimp with the oil, add the salt, pepper, and lemon zest and toss again. Grill until just cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice. To finish the salad ❖ In a small bowl, whisk together the egg product, garlic, anchovy

paste, mustard, Worcestershire, and lemon juice. Slowly add the oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper. ❖ In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss again to combine. Divide the salad between 4 plates and top each plate with the shrimp.

21. PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

Ingredients 7 oz. mixed salad greens, such as mesclun (10 lightly packed cups) 4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 1/2 cup fresh tender herb leaves, such as parsley, chives, chervil,

tarragon, or a mix, torn or snipped if large 1/2 cup extra-virgin olive oil 6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips 2 cloves garlic, smashed and peeled 6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes 1 tsp. chopped fresh thyme Kosher salt and freshly ground black pepper 4 tsp. fresh lemon juice

Preparation ❖ ❖

Put the greens, tomatoes, and herbs in a large salad bowl. Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste. ❖ Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

22. Thai Salad Lettuce Wraps

Reminiscent of a shrimp summer roll, this wrap is refreshing and cool with a kick of heat from Sriracha. Serve with other Thai -inspired sauces, like our Peanut Dipping Sauce, Sweet-and-Sour Dipping Sauce, and Spicy Tamarind Dipping Sauce.

Ingredients 3 oz. thin rice noodles (vermicelli) 1 Tbs. fish sauce 2 tsp. fresh lime juice 1/2 tsp. Asian sesame oil 1 lb. medium large (36 to 40 per lb.) shrimp, peeled and deveined 1 Tbs. unseasoned rice vinegar 2 medium heads Boston or Bibb lettuce, 12 leaves separated, washed, and dried 1/4 seedless cucumber, cut into 1/8-inch by 1/8-inch by 2-inch

matchsticks 2 medium carrots, cut into 1/8-inch by 1/8-inch by 2-inch matchsticks 1/2 cup salted peanuts, chopped 1/4 cup torn fresh basil leaves, preferably Thai Sriracha, for serving

Preparation ❖

Bring a 3- to 4-quart saucepan of water to a boil over high heat. Meanwhile, soak the noodles in a bowl of cold water until pliable, about 7 minutes. Drain and boil, stirring once or twice, until tender, about 15 seconds. Transfer with tongs to a colander and immediately rinse under cold running water until cool. Drain and transfer to a bowl. Toss with the fish sauce, lime juice, and sesame oil and set aside. ❖ Add the shrimp and vinegar to the boiling water and cook the shrimp just until pink and opaque, about 2 minutes. Drain in a colander and rinse under cold running water until cool. ❖ Divide the rice noodles among the lettuce leaves. Top with the cucumber, carrots, shrimp, and peanuts. Sprinkle with the basil and serve with the Sriracha.

23. Rice Noodle Salad with Avocado, Mango, and Chile

This cool noodle salad is just what you want on a hot summer night. A great vegetarian main, it would also be tasty with grilled shrimp or scallops. For best results, use avocados that are just ripe.

Ingredients 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice (from about 2 limes) 1/4 cup mirin 4 tsp. Asian (toasted) sesame oil 2 tsp. minced fresh Thai bird chile or similar; more to taste Kosher salt 8 oz. rice noodles (not vermicelli) 2 firm-ripe Hass avocados (about 6 oz. each), diced 1 ripe mango, peeled, pitted, and diced 2 Tbs. chopped fresh basil, preferably Thai basil; more for garnish 1/3 cup salted dry-roasted peanuts, chopped 1 lime, cut into wedges, for serving

Preparation

❖

In a small bowl, whisk the olive oil, lime juice, mirin, sesame oil, chile, and 1 tsp. salt. ❖ Prepare the noodles according to package directions, drain, and rinse with cold water. ❖ In a medium bowl, gently toss the avocados, mango, and basil with enough of the vinaigrette to coat lightly. In a large bowl, toss the noodles with enough of the remaining vinaigrette to moisten well. Serve the noodles topped with the avocado mixture, peanuts, and basil. Pass the lime wedges and any remaining vinaigrette at the table.

24. Warm Arugula, Shrimp & Potato Salad

Roasting the shrimp in their shells keeps them moist and juicy.

Ingredients

12 jumbo shrimp (3/4 lb.), unpeeled 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 lb. small red-skinned potatoes (or other low-starch variety), scrubbed and quartered (if large, cut into 1-inch chunks) 1/2 tsp. minced fresh rosemary 1 small clove garlic 1/4 tsp. grated lemon zest 2 Tbs. fresh lemon juice; more to taste 1 Tbs. chopped fresh flat-leaf parsley 20 kalamata olives, pitted and halved (3/4 cup) 2 small bunches arugula (6 to 7 oz.), trimmed, washed, dried, and torn into bite-size pieces (or 1/4 lb.baby arugula, to yield 3-1/2 to 4 cups loosely packed)

Preparation ❖

Heat the oven to 425°F. In a medium bowl, toss the shrimp with 1/2 Tbs. of the oil, and season with salt and pepper. Pour onto one side of a large rimmed baking sheet and arrange in a single layer. In the same bowl, toss the potatoes with another 1/2 Tbs. olive oil, 1/4 tsp. of the minced rosemary, and more salt and pepper. Pour onto the other side of the baking sheet and arrange in a single layer. Roast until the shrimp are cooked through and opaque, 7 to 8 minutes. Remove the shrimp from the oven and set aside to cool. Return the potatoes to the oven and continue to roast until tender and slightly crisp around the edges, about 15 minutes longer. When the shrimp are cool enough to handle, peel them and set aside. ❖ Meanwhile, chop the garlic, add two good pinches salt, and mince to a coarse paste. In a small bowl, combine the minced garlic, lemon zest and juice, the remaining 1/4 tsp. rosemary, a pinch more salt, and a few grinds of pepper. Whisk in the remaining 3 Tbs. olive oil. Taste and add more lemon juice if needed. ❖ When the potatoes are done, put them in a medium bowl, along with the shrimp, parsley, and olives. Add half the dressing; toss to coat. In another bowl, toss the arugula with the remaining dressing. Arrange the dressed arugula on dinner plates, top with the shrimp and

potatoes, and serve.

25. Orange, Avocado & Mâche Salad Servings: six. Ingredients 4 medium navel or Valencia oranges 3 Tbs. extra-virgin olive oil 1 Tbs. minced red onion 1 Tbs. red-wine vinegar Kosher salt and freshly ground black pepper 1 medium ripe avocado, thinly sliced 5 oz. mâche (about 6 loosely packed cups)

Preparation ❖

Finely grate 1 tsp. zest from one of the oranges and put in a large bowl. Using a sharp knife, trim off the peel and white pith from the oranges and cut crosswise 1/4 inch thick. ❖ Squeeze two or three orange slices over a small bowl to yield 1 Tbs. juice; add the juice to the zest along with the olive oil, onion, and vinegar. Whisk to blend and season to taste with salt and pepper. Arrange the remaining orange slices and the avocado slices to one side of 6 salad plates. ❖ Toss the mâche with the dressing, season to taste with salt and pepper, and mound next to the oranges and avocados.

26. Sweet Corn and Sprouted Lentil Salad

With its fresh corn and legumes, this salad is reminiscent of a succotash, but it surprises with Middle Eastern flavors like pistachios, cumin, and honey.

Ingredients 2 cups fresh corn kernels (from 3 medium ears) 1/2 cup pistachio oil, preferably unfiltered 2 cups sprouted lentils, or 2 cups cooked green lentils 2 cups cherry tomatoes, halved 2/3 cup sliced scallions 1/4 cup toasted pistachios 1/4 cup fresh lime juice 2 Tbs. honey 1 serrano chile, seeded if you like, and chopped 2 medium cloves garlic, finely chopped

1 tsp. finely grated lime zest 1 tsp. ground turmeric 1 tsp. ground cumin Kosher or sea salt and freshly ground black pepper 6 oz. firm goat cheese, crumbled, or 8 oz. labneh (Middle Eastern yogurt cheese) 1/3 cup chopped cilantro leaves

Preparation ❖

In a 12-inch skillet, cook the corn in the oil over medium heat until it begins to sizzle, 1 minute. Add 1 Tbs. water, cover, and steam until tender, about 2 minutes. Transfer to a large bowl and let cool to room temperature, 15 minutes. ❖ Add the lentils, tomatoes, scallions, pistachios, lime juice, honey, serrano, garlic, lime zest, turmeric, and cumin. Season to taste with salt and pepper and mix gently. Let sit, stirring occasionally, for 30 minutes. ❖ Add the cheese and cilantro and mix gently. Serve immediately.

27. Chicken-Mesclun Salad with Hazelnut Dressing

You can use leftover roasted chicken pulled off the bone in place of the sautéed breasts. For variety, try crumbled Gorgonzola in place of the aged Gouda, replace the portabellas with chanterelles, or substitute spinach for the mesclun.

Ingredients For the dressing 2 Tbs. red-wine vinegar 2 cloves garlic, chopped 1 shallot, chopped 1 tsp. Dijon-style mustard 1/3 cup extra-virgin olive oil 2 Tbs. hazelnut oil (or just use more olive oil) 1 tsp. chopped fresh thyme

2 tsp. chopped fresh basil Salt and freshly ground black pepper to taste For the salad 1/2 lb. mesclun mix 3 Tbs. olive oil 4 boneless, skinless chicken breasts (4 oz. each) 2 large portabella mushrooms, thinly sliced 1/2 red onion, thinly sliced 1/2 cup (1-3/4 oz.) grated aged Gouda 1/2 cup toasted chopped hazelnuts

Preparation Make the dressing ❖ In a medium bowl, whisk together the vinegar, garlic, shallot, and mustard. Slowly whisk in the oils until emulsified. Add the herbs, season with salt and pepper, and mix well. Set aside. Make the salad ❖ Put the mesclun in a large mixing bowl; set aside. In a large sauté pan, heat 2 Tbs. of the olive oil over high until very hot. Add the chicken and sear well, about 2 to 3 minutes per side. Reduce the heat to medium low and continue cooking until the chicken is done, 5 to 8 minutes, depending on thickness. Transfer the chicken to a cutting board, let rest 5 minutes, and slice thinly on the bias. Add the remaining 1 Tbs. oil to the sauté pan, turn the heat to medium high, and add the mushrooms and red onion. Sauté until tender, about 4 min. Reduce the heat to low, pour in the dressing, and just heat through. Pour the mushroom and onion mixture and about threequarters of the liquid from the pan onto the greens and toss well to gently wilt them. Distribute the salad among four serving plates. Top with the sliced chicken, cheese, and hazelnuts. Drizzle the remainder of the dressing over the chicken and serve immediately.

28. Spinach & Grilled Radicchio Salad

Peppery, bitter radicchio mellows a bit when it’s grilled, and, when tossed with baby spinach and shavings of Pecorino Romano, it’s the perfect counterpoint to the rich grilled chicken and sausages.

Ingredients 3/4 to 1 lb. radicchio (2 small or 1 large), trimmed and quartered through the core 7 Tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper 6 oz. baby spinach (about 6 cups), rinsed well and spun dry 3-1/2 to 4 oz. shaved Pecorino Romano or Parmigiano-Reggiano (about 1 cup) 2 Tbs. balsamic vinegar

Preparation ❖

Heat a gas grill to medium or prepare a medium-hot charcoal fire. Brush the radicchio with 2 Tbs. of the oil and sprinkle with 3/4 tsp. kosher salt. Grill the radicchio (covered if using a gas grill) until it browns and chars lightly in spots on one side, 3 to 4 min. Flip and grill until the other side is browned and the radicchio is softened and wilting, 3 to 4 min. (If using a large radicchio, you may need to grill it on a third side for a few more minutes to fully soften it.) ❖ Let the radicchio cool on a cutting board for a couple of minutes, and then trim off the cores and coarsely chop. In a serving bowl, toss the radicchio with the spinach and the cheese. ❖ Just before serving, toss the salad with the remaining 5 Tbs. oil and the vinegar and season with salt and pepper to taste.