Wilted spinach salad
Baby spinach is quickly wilted in a flavorful dressing of shiitake mushrooms accented with walnuts, Dijon mustard, and tangy apple cider vinegar.
YIELD 6 cupsSERVING 2 cupsPREP 5 minsCOOK 10 mins
1 TB. sesame oil
1 (4-oz.; 110g) pkg. shiitake mushrooms, stemmed and thinly sliced
1 cup walnuts, finely chopped
1 clove garlic, finely chopped
1 small red onion, halved and thinly sliced
1/2 tsp. kosher salt
1 TB. whole-grain Dijon mustard
1/4 cup apple cider vinegar
1/2 cup extra-virgin olive oil
12 cups baby spinach, washed and spun dry
1/2 tsp. freshly ground black pepper
1In a medium sauté pan over medium-high heat, heat sesame oil. Add shiitake mushrooms, and stir for 2 minutes.
2Add walnuts and garlic, and stir for 2 minutes. Adjust heat as needed.
3Add red onion, kosher salt, whole-grain Dijon mustard, and apple cider vinegar, and bring to a boil. Remove from heat.
4Slowly stir in extra-virgin olive oil. Add baby spinach, toss with hot dressing until wilted, season with black pepper, and serve.
For a Dinner Salad, choose a hearty green such as baby kale; add some cooked quinoa; steamed vegetables or chopped, raw veggies; and a can of rinsed and drained beans; serve with Romesco Sauce.
Celery root remoulade
Celery root, or celeriac, is grated and tossed in remoulade sauce for a quick, healthy, and delicious no-cook salad. Serve it over crisp leaf lettuce or watercress, or spread on toast for an open-faced sandwich.
YIELD 21/2 cupsSERVING 1/4 cupPREP 10 minsCOOK none
1/4 cup plus 1 TB. plant-based mayo
2 TB. extra-virgin olive oil
2 TB. Dijon mustard
Juice of 1 medium lemon (2 TB.)
2 TB. finely chopped cornichon pickles
1 TB. finely grated onion
1 TB. finely chopped fresh Italian flat-leaf parsley
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 (11/2 lb.; 680g) celery root
Lettuce leaves or toast
1In a large bowl, whisk together mayo, extra-virgin olive oil, Dijon mustard, lemon juice, cornichon pickles, grated onion, Italian flat-leaf parsley, kosher salt, and black pepper. Set aside.
2Wash and peel celery root, and quarter it. Working quickly, grate each quarter into the bowl with remoulade sauce. Toss and serve over lettuce leaves immediately. Once made, this dish will keep in the refrigerator for up to 2 days.
Greens
Delicious and nutrient-packed greens include kale, spinach, collards, and chard. Their flavors pair well with cheese, garlic, onions, potatoes, olive oil, avocados, mushrooms, lemons, nutmeg, curry, and chiles. Benefits Strengthen bones, anti-inflammatory, lower cholesterol, reduce cancer risk. Uses Kale is in season in autumn and winter, spinach is good late spring to autumn, and chard is at its peak in early summer and early autumn. Eat fresh during these times in salads or cooked in soups and stews. Recipes Ginger kale soup; Wilted spinach salad; Spinach and rice–stuffed tomatoes; Creamy pasta with swiss chard and roasted tomatoes; Swiss chard ravioli.
Roasted beet salad
Sweet beets combine with the bright flavors of citrus and toasty walnuts for a delicious and very fancy-looking salad that’s perfect for a celebration meal or dinner party.
YIELD 6 cupsSERVING 11/2 cupsPREP 10 minsCOOK 30 mins
4 large beets
1 TB. plus 1/4 cup extra-virgin olive oil
1 cup walnut halves
Zest of 1 medium orange (1 TB.)
2 medium seedless navel oranges
1 shallot, finely minced
Juice of 1 lemon (2 TB.)
1 tsp. Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 cups mesclun greens or torn lettuce
1Preheat the oven to 400°F (200°C).
2Scrub beets but do not peel. Place beets in a baking dish, drizzle with 1 tablespoon extra-virgin olive oil, and roast for 30 to 40 minutes or until easily pierced with a fork. Remove from the oven, and set aside to cool.
3Reduce oven temperature to 350°F (180°C).
4Spread walnuts in a single layer on a baking sheet, and toast for 7 minutes or until golden, stirring once. Cool slightly, and chop coarsely.
5After using a Microplane grater to remove zest from 1 orange, segment oranges. Using a sharp paring knife, cut about 1/4 inch (.5cm) from the top and bottom of the fruit, and carefully cut away peel and pith. You should see the membrane that separates each segment. Place orange flat, cut side down on a rimmed cutting board, and very carefully use your paring knife to cut along the inside of each segment, slicing as close to membrane as possible. A neat supreme of orange will pop out. Place supremes in a separate bowl, and repeat with remaining segments, stopping occasionally to pour juice on the board into a bowl.
6In the bowl with reserved orange juice, whisk together orange zest, shallot, lemon juice, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in remaining 1/4 cup extra-virgin olive oil, whisking constantly.
7Peel beets, cut into 1/2-inch (1.25cm) wedges, and toss with 1/2 of vinaigrette and orange segments.
8Arrange 1 cup mesclun greens on each of 4 plates, drizzle with remaining dressing, and evenly divide beet mixture over greens. Sprinkle each salad with 1/4 of walnuts, and serve.
The beet mixture can be prepared up to 3 days in advance. When ready to serve, toast walnuts and plate as directed.
Roasted tomato and white bean salad
Plum tomatoes are roasted until sweet and tossed with cannellini beans, red onion, and arugula for a healthy and flavorful salad.
YIELD 6 cupsSERVING 11/2 cupsPREP 10 minsCOOK 40 mins
12 plum tomatoes, cored and halved lengthwise
2 cloves garlic, cut in very thin slices
3 TB. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 (14-oz.; 400g) can cannellini beans, rinsed and drained
1/2 small red onion, very thinly sliced
1 bunch arugula, tough stems removed, washed, spun dry, and chilled
1Preheat the oven to 350°F (180°C).
2Place plum tomato halves on a rimmed baking sheet, cut side up, and tuck 1 or 2 slices of garlic into each piece. Drizzle with 1 tablespoon olive oil, and season with kosher salt and black pepper. Roast for 40 minutes, and cool slightly.
3In a medium bowl, toss cannellini beans with remaining 2 tablespoons olive oil, red onion, and arugula.
4Divide salad among 4 chilled plates, spoon roasted tomatoes and any juices remaining in the pan over salad, and serve immediately.
Plum tomatoes
For White Bean and Red Pepper Salad, use slices of jarred roasted red peppers instead of tomatoes.
Picnic potato salad
Tender new potatoes are bathed in a sauce of mayo, herbs, and lots of crunchy celery and dill pickles in this perfect potato salad.
YIELD 7 cupsSERVING 1/2 cupPREP 10 minsCOOK 15 mins plus cool time
3 lb. (1.5kg) small new (red) potatoes
3/4 cup plant-based mayo
1/4 cup extra-virgin olive oil
2 TB. whole-grain Dijon mustard
2 TB. apple cider vinegar
2 TB. finely chopped fresh dill
2 TB. finely chopped fresh Italian flat-leaf parsley
1 tsp. hot sauce, such as Crystal or Tabasco
11/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 medium red onion, finely chopped
4 medium stalks celery, finely chopped (11/2 cups)
1/2 cup finely chopped dill pickle
1In a pot with a tight-fitting lid, bring 2 inches (5cm) water to a boil over medium-high heat. Place new potatoes in a steamer basket, set in the pot, and steam for about 10 minutes or until tender and easily pierced with a fork. Transfer to a wide colander to drain and cool for 15 minutes.
2Meanwhile, in a large bowl, whisk together mayo, extra-virgin olive oil, whole-grain Dijon mustard, apple cider vinegar, dill, Italian flat-leaf parsley, hot sauce, kosher salt, and black pepper until smooth and well combined. Reserve 1/2 of dressing in a small bowl.
3When potatoes are cool enough to handle, cut in halves or quarters.
4Fold red onion, celery, and dill pickle into sauce in the large bowl, and gently fold in potatoes. Refrigerate along with reserved dressing for 1 hour or until chilled.
5Fold in reserved dressing, and serve. Potato salad will keep in the refrigerator for up to 3 days.
Waxy potatoes make the best potato salad. Floury potatoes such as russet absorb too much dressing and fall apart, resulting in a salad with a mashed-potato consistency. I like the extra nutrition of unpeeled potatoes, but if you prefer a potato salad with peeled potatoes, substitute larger white or yellow potatoes. Steam in their skins, cool, and peel.
Insalata rinforzo (Neapolitan christmas salad)
This traditional Neapolitan Christmas salad features tender cauliflower that’s taken to flavorful perfection with briny olives and capers and just the right amount of vinegar. Rinforzo means “reinforcement,” as this salad is traditionally made for Christmas Eve and then replenished throughout the days of the Christmas season.
YIELD 6 cupsSERVING 1 cupPREP 10 minsCOOK 20 mins
1 medium head cauliflower, broken into small florets
1 clove garlic, finely chopped, plus more to taste
1/2 small red onion, sliced paper thin
4 roasted red bell peppers, thinly sliced
1 cup pitted black Gaeta olives
1 cup pitted green Cerignola olives
1/4 cup salted capers, rinsed and drained
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar, or to taste
1/4 cup finely chopped fresh Italian flat-leaf parsley
1/2 tsp. freshly ground black pepper, plus more to taste
1In a pot with a tight-fitting lid, bring 1 inch (2.5cm) water to a boil over medium-high heat. Place cauliflower in a steamer basket, set in the pot, and steam for about 6 minutes or until tender. Remove cauliflower to a large bowl, and immediately toss with garlic and red onion.
2Using a silicone spatula, gently stir in roasted red bell peppers, Gaeta olives, Cerignola olives, and capers. Drizzle with extra-virgin olive oil, and toss gently.
3Add red wine vinegar, Italian flat-leaf parsley, and black pepper, and toss again. Taste and add more vinegar or black pepper if desired. Serve immediately, or refrigerate for up to 1 week.
Tossing the hot cauliflower with the onion and garlic cooks and softens the garlic and onion, tempering their flavor. You can vary the amount of garlic to your liking, too. To “reinforce” the salad, steam some more cauliflower; add more olives, peppers, and whatever else you like; and drizzle with more oil and vinegar. If you can’t find Gaeta or Cerignola olives, substitute any flavorful olives you like. Oil-cured black olives are another great choice.
Warm fingerling potato salad with grainy mustard vinaigrette
Flavorful fingerling potatoes are dressed quite simply, with plenty of shallots and grainy mustard, and spooned over a bed of leafy greens.
YIELD 4 cupsSERVING 1 cupPREP 5 minsCOOK 10 mins
1 lb. (450g) small fingerling potatoes, halved lengthwise
1 medium shallot, halved and very thinly sliced
2 TB. whole-grain Dijon mustard
1/4 cup sherry vinegar
1 tsp. kosher salt
1/2 cup extra-virgin olive oil
2 TB. finely chopped fresh chervil
2 TB. finely chopped fresh chives
2 TB. finely chopped fresh Italian flat-leaf parsley
1/2 tsp. freshly ground black pepper
8 cups mesclun salad greens or baby spinach, washed, spun dry, and chilled
1In a pot with a tight-fitting lid, bring 1 inch (2.5cm) water to a boil. Place fingerling potatoes in a steamer basket, set in the pot, and steam for about 8 to 10 minutes or until tender and easily pierced with a fork. Transfer potatoes to a large bowl.
2While potatoes are steaming, in a small bowl, whisk together shallots, whole-grain Dijon mustard, sherry vinegar, and kosher salt. Slowly whisk in extra-virgin olive oil in a thin stream, and whisk in chervil, chives, Italian flat-leaf parsley, and black pepper.
3Reserve 1/4 cup dressing, and toss potatoes with remainder of dressing.
4Divide mesclun salad greens among 4 chilled plates, spoon 1/4 of potato salad over greens, and drizzle each serving with 1 tablespoon reserved dressing. Serve immediately.
Shallot
For Warm Potato Salad Supper, add 1 (14-ounce; 400g) can cannellini beans, rinsed and drained, and 2 cups halved cherry or grape tomatoes.
Warm lentil, barley, and sweet potato salad
Warm lentils, barley, and roasted sweet potatoes are tossed in a pomegranate and Dijon mustard dressing, then sprinkled with bright, nutrient-packed pomegranate seeds for a flavorful, filling, and nutritious “main dish” salad.
YIELD 5 or 6 cupsSERVING 1/4 cupPREP 10 minsCOOK 40 mins
1/2 cup small green (du Puy) lentils
1/2 cup pearl barley
1 clove garlic, lightly smashed
1 bay leaf
1 large sweet potato, peeled and cut in 1-in. (2.5cm) dice
3 TB. extra-virgin olive oil
Juice of 1 lemon (2 TB.)
1 small shallot, finely chopped
1 TB. pomegranate molasses
1 TB. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Seeds from 1 pomegranate
1In a medium saucepan with a lid, combine green lentils, pearl barley, garlic, and bay leaf. Add water to cover by 2 inches (5cm). Bring to a boil, reduce heat to medium-low, and cook for 40 minutes or until tender. Drain, remove and discard bay leaf, and cool slightly.
2Meanwhile, preheat the oven to 400°F (200°C).
3On a baking sheet lined with parchment paper, toss sweet potato with 1 tablespoon extra-virgin olive oil. Roast, stirring once, for 30 minutes. Cool slightly.
4In a small bowl, whisk together lemon juice, shallot, pomegranate molasses, Dijon mustard, kosher salt, and black pepper until well combined. Slowly drizzle in remaining 2 tablespoons extra-virgin olive oil, whisking continuously.
5In a wide serving bowl, gently fold together lentils, barley, and sweet potatoes. Toss with 3/4 of dressing. Sprinkle with pomegranate seeds, drizzle with remaining dressing, and serve warm.
Pomegranate molasses is sold in Middle Eastern grocery stores. If you can’t find it locally, order a bottle online. It’s a fantastic addition to eggplant stew, salad dressings, and anything that needs a sweet—but not too sweet—flavor enhancement. Speaking of pomegranates, everyone has a favorite way of seeding one. A quick internet search should yield plenty of instructional videos if you need help.
Herbed tabbouleh
Tabbouleh is a wonderful Middle Eastern dish of bulgur wheat, tomatoes, onions, and plenty of parsley. Serve it with hummus, lentil soup, and some warm pita for a wonderful, soul-satisfying meal, or simply enjoy it for lunch with crisp spears of romaine lettuce for scooping.
YIELD 6 cupsSERVING 1 cupPREP 15 minsCOOK none
1/2 cup fine bulgur wheat
4 TB. extra-virgin olive oil
1 cup near-boiling water
3 bunches fresh curly parsley, stems removed, finely chopped (4 to 41/2 cups)
1/4 cup finely chopped fresh mint
4 scallions, thinly sliced
2 large tomatoes, cored, seeded, and finely chopped
1/2 English cucumber, peeled, seeded, and finely chopped
1/2 small red onion, finely chopped (1/4 cup)
Juice of 2 medium lemons (1/4 cup)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1Rinse bulgur wheat. Add to a medium bowl with 1 tablespoon extra-virgin olive oil, pour near-boiling water over top, and stir. Let stand for 15 minutes and then strain in a fine-mesh sieve, pressing gently to remove all liquid. Fluff with a fork.
2In a large bowl, toss bulgur with curly parsley, mint, scallions, tomatoes, English cucumber, red onion, lemon juice, remaining 3 tablespoons extra-virgin olive oil, kosher salt, and black pepper. Cover, and set aside to allow flavors to blend for 1 hour.
3Serve at room temperature or cold. Tabbouleh will keep in the refrigerator for 3 days.
Tabbouleh is traditionally made with curly parsley. Italian flat-leaf parsley won’t provide the same slightly chewy consistency or intensity of flavor.