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Simply Salads
Cyber-Kitchen
Simply Salads
| Whether green and good for you or full or pasta or sugar, it's clear that the word salad is open to interpretation. But one thing is for salads are the go-to dish for keeping it cool in the summertime. With so many varieties, it might be difficult to decypher a nicoise from a panzanella. Not to worry, because we're here to help! |
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Salads 101
Salad is commonly defined as a cold dish (usually) that consists of a variety of raw vegetables and sometimes meats that are covered with a dressing. The word salad comes from the French word "salade" of the same meaning. Salade originates from the Latin word "salata" which means salty. In ancient Roman times brined vegetables were a popular dish. Salads, in some form or another, have been eaten for hundreds of years. The word is first seen in print in the 1600s. Since then, salads have greatly evolved. One of the biggest inventions in salads came in the 1960s with the salad bar. The salad bar has becomes a modern convenience and allows people to enjoy healthy food on the go.
Glossary
With so many different kinds of salads, you might get confused. Don't worry! We're here to help!
Green Salad
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Crab Louie Crab Louie, as its name suggests, features the main ingredient of crab. The salad typically consists of crab, hard boiled eggs, tomato asparagus and cucumber served on a bed of romaine lettuce. The dressing for this dish is simiar to a thousand island and is usually served on the side. While the origins of Crab Louie are not clear, it is thought to have originated in San Francisco around the year 1900.
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Salad Dressing Salad dressings vary widely across cultures. While American salads pull from many cultures, Southern European countries use vinaigrettes and Eastern Europe uses mostly mayonnaise. In Denmark, the dressing of choice is a form of sour cream. Newest to the salad craze is China, who also enjoys mayonnaise based dressings. In the Middle East, tahini and hummus may be used on salads, along with olive oil mixtures.
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Caprese The Caprese salad is an Italian salad that contains fresh mozzarella, basil and tomatoes. It is often dressed with a balsamic vinaigrette. It is also commonly referred to as tomato and mozzarella salad. |
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Nicoise
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Recipe Corner
Now that you know what's what, try the recipes below and freshen up your summer!
Salad Nicoise with Grilled Tuna
The beauty of the Salade Nicoise is in its presentation. Keep in mind color, flavor and texture. Use your good food instincts to change this to please your palate as well as your eye!
Ingredients
1 grilled tuna steak about 12 oz
½ cup extra virgin olive oil
Kosher salt
2 cups arugula, rinsed and dried
¾ lb green beans, blanched
1 medium red onion, sliced
2 cups red and yellow cherry tomatoes, halved
1 cup pitted Nicoise olives
2 eggs, hard boiled
4 tbsp capers
Fresh thyme
For Dressing:
1 ½ cups olive oil
½ cup red wine vinegar
3 cloves minced garlic
¾ tsp each…sugar, salt and pepper
½ cup fresh basil, chiffonade
Instructions
Place all vinaigrette ingredients in a jar and shake until blended. Shake again before blending. Individually, toss each salad component with a small amount of the vinaigrette. On an attractive platter, arrange each salad ingredient in separate clusters, the effect desired being casual and somewhat rustic. Slice grilled tuna and arrange among the salad, drizzling the entire platter with vinaigrette. Serve garnished with basil or tarragon leaves.
Jicama Salad
Serves: 6
Ingredients
4 oranges, peeled, sectioned
1 orange, juiced
2 cups jicama, peeled, julienned
1 cucumber, peeled, sliced thin
2 cups cantaloupe, peeled, cubed
1/2 cup red onion, sliced thin rounds
1/4 cup chopped cilantro or parsley
2 tablespoons fresh mint
1/2 teaspoon hot chili powder
1/4 cup lime juice
Instructions
Peel and section oranges over a bowl to collect juices. Juice the remaining orange. Place orange sections, jicama, cucumber, melon, onion, cilantro (or parsley) and mint into a large bowl. Combine the orange juice, lime juice and chili powder. Pour over the jicama mixture. Toss gently, cover and chill. Serve on a lettuce leaf.
Chardonnay Vinaigrette
Makes approx. 2 ½ cups
Ingredients
1 egg
1 ¼ cup vegetable oil
1 Tbsp onion chopped
1 Tbsp fresh parsley
1 tsp Dijon mustard
1 ½ Tbsp sugar
¼ tsp salt
1 Tbsp garlic chopped
4 ounces Chardonnay or any of your favorite white wine
Instructions
Place all ingredients in blender and blend until mixture becomes creamy and starts to thicken.
Bookinistes Salad
Ingredients
1 tbsp extra virgin olive oil
1 clove garlic
½ tsp fresh rosemary
Salt & Pepper
1 can white beans
4 slices bacon
1 lb Portobello mushrooms
2 tbsp extra virgin olive oil
½ tsp thyme
Sea Salt & Fresh White Pepper
3 oz parmesan-reggiano
3 cups arugula
1 tbsp balsamic vinegar
Pistachio oil
½ cup pistachios
1 cup extra virgin olive oil
1 tsp sea salt
Instructions
Prepare pistachio oil:
Toast pistachios in oven 8-10 minutes at 350F. Grind finely. Add warmed olive oil and salt. Let stand overnight at room temperature. (Can be refrigerated up to 2 weeks)
Slice mushrooms into 1/8 inch thickness. Brush with olive oil. Season with salt, white pepper and thyme. Grill for one minute, pressing down on mushrooms to create scoring pattern. Turnover and repeat-season lightly with salt and pepper.
Shave cheese into long ribbons. Drain beans and rinse. Heat lightly and add olive oil, garlic, rosemary and salt and pepper. Place arugula in bowl, toss with balsamic, sea salt and pistachio oil. Place beans on preheated place. Drizzle with pistachio oil and balsamic vinegar. Top with mushrooms and shaved cheese. Pile dressed salad on top. Sprinkle with juice from lemon, salt and pepper, and serve. Heat up slightly for best results.
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