The Big Book of Backyard Cooking (24 page)

Add honey, vinegar, oil, cumin, and ½ teaspoon salt to bowl and stir gently to combine. (The salad can be prepared 2 hours ahead to this point. Cover with plastic wrap and leave at cool room temperature. Stir salad again when ready to serve.)

To finish salad, add sprigs of watercress to salad and toss well to coat. Taste and add more salt if needed. Mound salad on 6 individual salad plates. Serve immediately.

Ancient Romans ate salads with dressings, much like ours today, and called them
herba salata
(Latin for “salted herb”), from which the word “salad” is derived.

MESCLUN SALAD WITH FENNEL, ORANGES,

AND FIGS

This Provençal-inspired salad is made with peeled orange segments, julienned fennel, and sliced
dried figs, which are tossed with a generous amount of mesclun greens. With its bracing orange
dressing, this would make a refreshing side dish to offer with the Provençal Summer Vegetable
Tart
(page 168)
for a light backyard supper. It also makes a fine accompaniment to grilled lamb or
chicken.

SERVES 4

DRESSING

1½
tablespoons fresh orange juice

1½
teaspoons grated orange zest

1½
tablespoons white wine vinegar

Salt

Freshly ground black pepper

1½
tablespoons olive oil

SALAD

2
large navel oranges

1
medium bulb fennel

6
dried Black Mission figs

5
to
6
cups mesclun greens

TO MAKE THE DRESSING:
Combine orange juice, orange zest, vinegar, ¼ teaspoon salt, and several grinds of pepper in a small nonreactive bowl, and whisk well to combine. Whisk in olive oil.

(The dressing can be prepared 3 to 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before needed and whisk well before using.)

TO ASSEMBLE THE SALAD:
Peel oranges, removing all skin and white pith underneath, then cut between the membranes to remove the segments from the orange. Place in a salad bowl.

Trim and discard lacy stalks from fennel. Halve bulbs lengthwise and remove and discard tough triangular cores. Cut fennel lengthwise into very thin julienne strips and add to salad bowl.

Stem figs and slice thinly lengthwise. Add to bowl along with mixed greens. Pour 2/3 of the dressing over the salad and toss well. Taste and add more salt and pepper if needed.

Divide salad among 4 dinner plates and drizzle with remaining dressing.

PEAR, CHEDDAR, AND GREENS WITH HONEY

DRESSING

This salad bursts with fresh, clean flavors. Mixed greens are tossed in a honey and rosemary
vinaigrette, then topped with sliced pears, strips of Cheddar cheese, and chopped pecans. The
honey provides a slightly sweet taste, which complements the juicy pears and salty cheese, while
the rosemary is an unexpected but inviting accent. This salad would make a tempting garnish for
grilled sausages, pork chops, or chicken.

SERVES 6

HONEY DRESSING

6
tablespoons canola oil

¼
cup honey

3
tablespoons white wine vinegar

2
to
3
teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed Kosher salt

SALAD

7
to
8
cups torn greens (oakleaf lettuce, Boston, or red or green leaf lettuce all work well)
2
small ripe pears (Bartletts work well)

4
ounces extra-sharp white Cheddar cheese cut into julienned strips about 2 inches long by ¼ inch wide

¼
cup coarsely chopped pecans

TO MAKE THE DRESSING:
Whisk together oil, honey, vinegar, rosemary, and ¼ teaspoon salt in a small nonreactive bowl. (The dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature before using.)

TO ASSEMBLE THE SALAD:
Toss greens in a large bowl with half the dressing. Season to taste with salt. Divide and arrange the salad on 6 salad plates.

Halve pears lengthwise and core. Then cut lengthwise into thin slices and place in the same bowl the greens were in. Add the cheese strips and toss with remaining dressing. Garnish each serving with some pears and cheese. Sprinkle each portion with some chopped pecans.

MUSHROOM AND ARUGULA SALAD WITH

SHAVED PARMESAN

Robust, peppery arugula leaves; thin, snowy white mushroom slices; and shaved Parmigiano-Reggiano cheese form a winning salad combination when tossed simply in balsamic vinegar and
olive oil. For the best results, be sure to use Italian Parmigiano-Reggiano cheese, which is aged
longer than domestic varieties and has a more complex taste. This salad complements grilled beef
steaks or lamb chops.

SERVES 4 TO 6

3
tablespoons balsamic vinegar

Kosher salt

Coarsely ground black pepper

¼
cup extra-virgin olive oil

1
pound button or cremini mushrooms, cleaned, dried, and sliced thinly through the stems (see note)
2/3
cup coarsely chopped arugula leaves plus an extra bunch for garnish
1
4-to 6-ounce piece of Parmigiano-Reggiano cheese, at room temperature Combine vinegar, ½ teaspoon salt, and a generous ¼ teaspoon pepper in a salad bowl and whisk well. Whisk in olive oil. Add mushrooms and chopped arugula, and toss to coat well.

Using a vegetable peeler, shave enough thin strips from the piece of Parmigiano-Reggiano to make 2/3 cup, and stir gently into the salad just to combine. Taste, and, if needed, add more salt and pepper, then toss again.

To serve, arrange reserved, undressed arugula leaves, overlapping, as a border on a serving platter, and mound the salad on top. Serve at room temperature.

NOTE:
As a time saver, buy packages of sliced mushrooms at the grocery. Be sure the mushrooms are very fresh–firm, bright white, and without any dark spots.

RED, YELLOW, ORANGE, AND GREEN

HEIRLOOM TOMATO SALAD

The summer farmers’ market in my small New England town was the inspiration for this recipe.

It’s there that I discovered glorious, multihued heirloom tomatoes with their interesting names.

Reds often include Cherokee Purple, yellows have names like Nebraska Wedding and Indian Mist,
orange strains are labeled Jaune Flame and Marisol, while greens are called Green Zebras and
Pineapple. There are many more varieties, and any will do in this recipe. Choose an assortment of
varying colors, sizes, and tastes (using some tomatoes that are high acid and some that are low).

Heirloom tomatoes are so full of flavor that they need little embellishing. They make a stunning
salad when cut into wedges and arranged around a mound of greens dressed with vinaigrette.

SERVES 6

3
pounds heirloom tomatoes (red, yellow, orange, and green varieties of your choice)
2
tablespoons red wine vinegar

1
teaspoon Dijon mustard

Salt

Freshly ground black pepper

⅓
cup extra-virgin olive oil

1
to
2
large bunches arugula, stemmed, or mixed greens such as mesclun (enough to make 8 cups) Cut tomatoes lengthwise into ½-inch-thick wedges. Place in a large nonreactive bowl and set aside.

Whisk vinegar, mustard, ¾ teaspoon salt, and several grinds of pepper together in a small bowl.

Gradually whisk in olive oil. Pour half of this mixture over the tomatoes, and marinate for 10 to 15

minutes.

When ready to serve, toss arugula in a mixing bowl with enough of the remaining dressing to just coat lightly. Taste and season with more salt and pepper if needed.

Use a large ceramic or glass platter, and mound the greens in the center. Taste the tomatoes and season with more salt and pepper if needed. Then using a slotted spoon, arrange a border of tomatoes around the greens. Serve immediately.

TOMATO AND FENNEL SALAD WITH FENNEL

SEED DRESSING

This delicious salad is perfect for showcasing glorious summer tomatoes. Cut into wedges and
combined with thinly sliced fennel and watercress sprigs, they are then tossed in a vinaigrette
dressing scented with crushed fennel seeds and fresh tarragon. This colorful salad could
accompany Pepper and Coriander–Coated Tuna Steaks
(page 93),
Hickory Smoked Turkey Breast
with Herb Stuffing
(page 80),
or Bacon-Wrapped Filet Steaks Topped with Roasted Garlic Butter
(page 28).

SERVES 6

FENNEL SEED DRESSING

2
tablespoons white wine vinegar

4
teaspoons chopped fresh tarragon

1
teaspoon Dijon mustard

1
teaspoon fennel seeds, crushed
(see page 15)

Salt

Freshly ground black pepper

6
tablespoons extra-virgin olive oil

SALAD

1½
pounds fennel bulbs

3
large (about 1½ pounds total) tomatoes cut lengthwise into ¾-inch-thick wedges
3
cups watercress sprigs, stemmed

TO MAKE THE DRESSING:
Combine vinegar, tarragon, mustard, fennel seeds, ½ teaspoon salt, and several grinds of pepper in a small nonreactive bowl, and whisk well to blend. Gradually whisk in olive oil. (Dressing can be made 3 hours ahead; cover and leave at cool room temperature. Whisk well before using.)

TO MAKE THE SALAD:
Trim and discard lacy stalks from fennel bulbs. Halve bulbs lengthwise and remove and discard tough triangular cores. Slice fennel lengthwise very thinly into 1/8-inch-thick slices, to make 3 cups.

Toss fennel slices, tomato wedges, and watercress sprigs in a large salad bowl. Add the dressing and toss well.

EMILY BELL’S FORKLIFT SALAD

This colorful chopped salad, cleverly named “Forklift Salad” by its creator, is made with a bounty
of vegetables dressed in vinaigrette. It can be prepared several hours in advance so there is no
last-minute work other than adding a sprinkle of chopped herbs. Serve it in an attractive salad
bowl, or for a delicious variation, try it mounded atop grilled flatbread slices.

SERVES 8

2
cups (2 medium) peeled, seeded, and diced cucumbers

2
cups (4 to 5 large) seeded and diced plum tomatoes

2
cups (about 2 medium) chopped red bell peppers

1
15½-ounce can garbanzo beans, drained, rinsed, patted dry, and coarsely chopped
1
cup (3 to 4 stalks) coarsely chopped celery

½
cup chopped red onion

3
tablespoons plus 1 teaspoon white wine vinegar

2
generous teaspoons minced garlic

Kosher salt

Freshly ground black pepper

1
teaspoon whole-grain Dijon mustard

¼
cup olive oil

3
tablespoons chopped fresh mint

3
tablespoons chopped fresh basil

3
tablespoons chopped fresh flat-leaf parsley

Combine cucumbers, tomatoes, red bell peppers, beans, celery, and onion in an attractive nonreactive serving bowl. In another bowl, whisk together vinegar, garlic, 1½ teaspoons salt, 1

teaspoon pepper, and mustard. Gradually whisk in oil. Pour over vegetables and toss well. Let marinate 45 minutes or up to 2 hours at room temperature.

At serving time, sprinkle the vegetables with the herbs and mix well. Taste and season with more salt and pepper if needed. Serve the salad with a slotted spoon.

AVOCADO, MANGO, AND ARUGULA SALAD

The soft, tender texture of avocados and mangoes balances the crisp red onions and the crunchy
garnish of toasted pumpkin seeds in this salad. The refreshing taste of orange in the dressing is a
nice counterpoint to peppery arugula. This is a good salad to offer with grilled fish, chicken, or
pork.

SERVES 6

DRESSING

4
teaspoons red wine vinegar

2
teaspoons fresh orange juice

2
teaspoons grated orange zest

Salt

5
tablespoons olive oil

SALAD

1
ripe avocado

1
ripe mango

½
cup very thinly sliced red onion

6
cups (6 ounces) packed stemmed arugula leaves or baby spinach

2
generous tablespoons roasted and salted pumpkin seeds (see note)

TO MAKE THE DRESSING:
Combine vinegar, orange juice, and 1 teaspoon orange zest, and 1/8

teaspoon salt in a small nonreactive bowl. Whisk mixture to combine well. Gradually add olive oil.

(The dressing can be made 1 day ahead; cover and refrigerate. Bring to room temperature, and whisk well before using.)

TO MAKE THE SALAD:
Peel avocado and remove pit. Cut avocado into ½-inch cubes and set aside. Peel mango and cut flesh from pit. Cut flesh into ½-inch cubes and set aside.

Pour half the salad dressing into a large bowl and add avocado, mango, and onion. Toss gently, being careful not to crush the diced avocado. Add arugula and remaining dressing and toss gently again. Taste and season lightly with more salt if needed.

To serve, divide salad among 6 salad plates. Garnish each serving with 1 teaspoon of pumpkin seeds and a sprinkle of orange zest. Serve immediately.

NOTE:
Roasted and salted pumpkin seeds are available in some supermarkets and in health food stores.

WATERCRESS, CUCUMBER, AND BELGIAN

ENDIVE SALAD WITH MUSTARD SEED

DRESSING

Crisp, refreshing cucumbers, slightly bitter Belgian endive, and peppery watercress make a
refreshing salad combination that is especially good with grilled fish or chicken. Try it with
Grilled Salmon with Green Mustard Sauce
(page 88)
or with Fennel and Rosemary–Coated
Chicken
(page 74).