Summer of Salads #10: Jacques Pepin's Zucchini and Olive Salad

 

This summer I turned up the notch on my veggie consumption. I was drinking green smoothies, making salads, and having meals consisting of nothing but veggies. Of course, I haven also reasoned that eating lots of veggies makes it okay to eat them with cheese. If a chef didn't write cheese into the recipe, well let's just say I did it for them!

For example, this week I chose a Jacques Pepin Zucchini and Olive Salad that was a very simple recipe consisting of zucchini, white wine vinegar, olive oil, olives, chives, salt and pepper. But to my horror, I feel like Pepin missed a perfectly good opportunity to adorn the top of this salad with crumbles of goat cheese. Right? I mean they pair so well together why wouldn't you?

And, take your time in the cheese section of your market because goat cheese has come A LONG WAY since it was first brought to market. I really like the Orange Blossom Honey Goat Cheese, but my newest obsession is the Everything Bagel Goat Cheese. Either of those version would be good here.

Pepin says to cut the zucchini into 1/4" rounds, dust it with salt and bake it for about 5-7 minutes to firm up the zucchini and heat up/cook some of the moisture out. This salad can be served warm or cold, but I enjoyed it best served warm. The zucchini pair so well with the briney olives and the creamy goat cheese. I also sprinkled my salad with a little red pepper flakes because I like things a little spicy. This was a really good salad that would make for a pretty appetizer when entertaining and/or served next to fish and/or chicken. I would definitely make it again, with cheese- of course!

Zucchini and Olive Salad

Adapted from Essential Pepin

by Jacques Pepin

Serves 6

2 zucchini (about 1-1/2 pounds)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons white wine vinegar

1/4 cup extra virgin olive oil

1/4 cup pitted oil-cured black olives

2 tablespoons chopped fresh chives

Optional: sprinkle of red pepper flakes and/or goat cheese

Preheat the oven to 400 degrees. Wash the zucchini, trim off the ends, and cut into 1/4" thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle with the salt. Bake for 5-7 minutes, until the zucchini renders some of its moisture and softens slightly.

Transfer the zucchini rounds to a bowl and toss them gently with the pepper, vinegar, and oil. Serve immediately, garnished with the black olives and chives. 

The Three Sisters @ IHCC

Summer of Salads #9: Mark Bittman's Sichuan-Style Cucumber Salad {The Most Delcious Cucumber Salad Ever}

 

You're gonna think I'm crazy. But that's ok. I'm gonna say it anyway. This Sichuan-Style Cucumber Salad is one of the best things I've ate all year! I'm not kidding.

I had another salad planned this week but my friend gave me two beautiful cucumbers from her garden and since we're making Cool Treats this week at I Heart Cooking Clubs I decided I'd made a cucumber recipe. Because nothing is as cool as a cucumber, right?

This is NOT your typical cucumber salad served all summer long. This cucumber salad will BLOW YOUR MIND! I'm still not sure why on earth this is so dang delicious, but I ate the ENTIRE recipe all by myself. I couldn't stop! Something wonderful happens when you cut those cucumbers and let them sit for 30 minutes with salt and sugar sprinkled over top and then combine them with a soy sauce/sesame oil dressing with garlic and fresh hot chile and cilantro and lime juice and peppercorns! I mean WOW, I absolutely inhaled this. 

I even tried to put half away in the fridge but I kept licking my lips and getting that taste and I found myself going back to the fridge and eating the rest straight outta the bowl!

There is so many wonderful flavors going on here and the cucumber is just so bright and fresh and crunchy and flavorful and delicious. It's just simply addictive! Please get some garden fresh cucumbers and make this! I can't recommend it enough!

Sichuan-Style Cucumber Salad

Adapted from Mark Bittman

Serves 2-4

1 pound cucumbers

about 2 teaspoons slat

1 teaspoon sugar

1 teaspoon Sichuan peppercorns*

1 small clove garlic

1 teaspoon minced fresh jalapeno or other hot chile

2 tablespoons soy sauce

1 tablespoon lime juice or rice vinegar

2 teaspoons sesame oil

chopped cilantro, to your taste

 

NOTE: I couldn't find Sichuan peppercorns so I just used fresh cracked black pepper!

 

If the cucumbers are seedy (you'll know as soon as you cut into one), cut them in half lengthwise and scrape out the seeds with a spoon. (If they're not seedy, don't!). Chop the cucumbers, I like 1/2" or slightly bigger pieces. Put them in a colander or strainer and sprinkle with the sat and sugar; toss a bit and let sit for 20 to 30 minutes.

Grind the peppercorns in a spice grinder. (If you have a spice grinder than can handle it, add the garlic and chile, too - I used a mortar and pestle for this). Otherwise, mince the garlic and chile and combine with the peppercorns.

When the cucumbers look darker and slightly shriveled, toss the colander a few times to remove as much liquid as possible that's clinging to them. (You don't have to rinse; if anything, you'll wind up adding salt.) Put the cucumbers in a bowl and add all the other ingredients except cilantro. Taste and adjust the seasoning, then garnish with cilantro and serve. Bittman says room temperature is best, but I liked this as cold as can be best!

Summer of Salads #8: Heidi Swanson's Fruit Salad with Thai Herbs

 This week at  I Heart Cooking Clubs were taking a trip right in our own kitchen. It is so much fun to explore the flavors of other places.  

Today, we're taking a trip to Thailand. When I saw Heidi Swanson post her gorgeous Fruit Salad with Thai Herbs the other day, I knew I had to make it ASAP. 

I've never worked with lemongrass before and I have always wanted to! Now, does the addition of lemongrass make this recipe Thai? Probably not, but it is Thai-inspired with the lemongrass and the mint and well... I threw in a mango to add a little color and make it a little more tropical.

I love the jewel tones of this fruit salad. It's a color palette I've had my eye on for awhile now. Plus, plums and stone fruits are really underrated. Here I have a variety of plums, apricots, cherries, mango, strawberries, and blueberries and they are all glistening in a sweet citrus honey dressing with bits of minced tender lemongrass and mint! 

This is a beautiful and delicious version of fruit salad that I will be sure to make again and again. We loved it! I'd like to make it again with solely tropical fruit such as pineapple, mango, papaya, etc. Heidi Swanson says to garnish this with yogurt, coconut, or walnuts and of course you can, but I honestly it didn't need anything else. It was perfect with just the fruit! 

Fruit Salad with Thai Herbs

Adapted from 101 Cookbooks

by Heidi Swanson

Serves 4-6

Fruit Salad

5-6 cups of season fruit (Heidi uses nectarines, pluots,

 cherries, blackberries, loganberries, and peaches)*

Dressing

3 tablespoons fresh lemon and/or lime juice

2 tablespoons honey

a pinch of salt

the tender interior of a stalk of lemongrass, minced

1/2 teaspoon vanilla

20 mint leaves, cut into strips

To serve: toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts 

Notes: Any fruit can be used, but I used a variety of plums, mango, strawberries, blueberries, cherries, and apricots.

Wash, cut, and arrange the fruit in a large bowl or on a platter. 

Whisk together the citrus juice, honey, salt, lemongrass, mint, and vanilla and set aside.

Drizzle the fruit with about half of the dressing and taste. Add more dressing, if desired. Then add coconut, nuts, and creme fraiche, or yogurt, and serve.

Summer of Salads #7: Broccoli Salad

 I decided on the Summer of Salads series for my blog this summer because I'd really like to find some go-to salad recipes that I can prepare on a Sunday and then take to work for lunch when we go back to school next month.

So, this week I made your typical Broccoli Salad. This is not a new invention, but I happen to love it and you know what....after 14 years of food blogging I can honestly tell you that I have never made Broccoli Salad until now!

Well, what can I say? This is the same Broccoli Salad that everyone knows and loves. A mix of ingredients that you'd never think would go well together, yet manages to taste delicious. Broccoli, sharp cheddar, dried cranberries, sunflower seeds, red onion and BACON - all tossed in a zingy and zippy mayo dressing.

I made this salad, along with Mark Bittman's Classic American Potato Salad, for our 4th of July picnic and it was a hit! I will absolutely make this Broccoli Salad again! Everyone really enjoyed it. However, I thought the broccoli would hold up to the dressing the following day and be just as good or even better, and it just wasn't. Therefore, this recipe is not a contender for making on Sundays and packing in my lunch throughout the week like I was hoping, but it is delicious if made and eaten same day!

 

Broccoli Salad

Adapted from Sugar Spun Run

Makes 6-8 servings

Salad

5-6 cups broccoli florets (about 2-1/2 heads of broccoli) 

1 cup sharp cheddar cheese, thicker, not finely shredded

2/3 cup dried cranberries

1/2 cup crumbled bacon

1/2 cup salted sunflower seeds

1/3 cup red onion, diced into small pieces

Dressing

3/4 cup mayo

1/4 cup sour cream

1-1/2 tablespoons white wine vinegar

3 tablespoons sugar

1/4 teaspoon salt

1/t teaspoon pepper

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

In a separate small bowl whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well combined.

Pour dressing over broccoli mix and toss or stir well.

Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss or stir well before serving. Keep refrigerated. Salad is best eaten within a day.

Summer of Salads #6: Classic American Potato Salad

 

We're halfway through our Summer of Salads series and I'm coming at you with a customizable recipe for Mark Bittman's Classic American Potato Salad! After all, it is almost the Forth of July and cookouts call for potato salad.

Mark Bittman's recipe comes from the infamous How To Cook Everything which is a real go to for me when I want to have a guideline recipe that I can tweak and make my own.

Bittman's Classic American Potato Salad recipe calls for 1-1/2 pounds waxy (new) potatoes to 1/2 cup mayo and 1/4 cup onions, salt and pepper. After that he gives you various different variations or mix-ins to try including: roasted red pepper, bacon, capers, pickles, relish, hard-boiled eggs, peas, cheese, etc.

I chose to go with some add-in's that my mom always used which was: 2 tablespoons of sweet relish, 4 hard-boiled eggs (two mixed into the salad and two for garnish), paprika, extra onion, 1 teaspoon of  Dijon mustard, and about 1 teaspoon of celery seed. 

The potato salad turned out delicious and I believe this will be my new go-to! 

Happy 4th of July to all who celebrate!

 Classic American Potato Salad

Recipe adapted from How To Cook Everything

by Mark Bittman

Makes 4 - 6 servings

1-1/2 pounds waxy potatoes, such as red new potatoes

1/2 cup minced fresh parsley leaves

1/4 cup minced onion

Mayonnaise to taste (start with 1/2 cup)

salt and black pepper

4 hard-boiled eggs

1 teaspoon celery seed

1-2 tablespoons pickle relish or 1-2 pickles, chopped, to taste

paprika, for garnish

Notes: You can add whatever you like to this salad in order to make it your own. I added 2 hard-boiled eggs, chopped into the potato salad and then 2 hard-boiled eggs slice in halve to the top of the salad for garnish. I also added 2 tablespoons of sweet pickle relish, 1 teaspoon celery seed, extra red onion, 1 teaspoon of Dijon mustard, and then I garnished the top of the potato salad with a dusting of paprika.

Bring a medium pot of water to a boil; salt it. Peel potatoes if you like (or wash and scrub them well), then cut them into bite-size pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain, rinse in cold water for a minute, then drain again.

Toss the still-warm potatoes with the parsley and onion, Add mayonnaise until the mixture is as creamy as you like. Season with salt and pepper and then mix in your additions to your salad at this time: sweet relish, hard-boiled eggs, Dijon mustard, paprika, celery seeds, etc. Refrigerate the salad until ready to serve.

 

Summer of Salads #5: Smoky Halloumi and Couscous Salad

 

Sometimes it's all about the cheese. Burrata cheese. Feta cheese. Gruyere cheese. Halloumi cheese. They are all my favorites. A salad with any of those cheeses...well, it's just an excuse to eat more cheese!

This salad was originally written to be served with quinoa, which I'm sure is just fine. However, I've had a similar salad with fried halloumi before and it was served atop veggies and pearled couscous so I've subbed pearled couscous here. I'm sure either would be delicious.

You could go wild with veggies in this salad, but Donna Hay calls for simplicity with baby spinach and tomatoes. I've had a salad like this before that was loaded down with veggies: sliced red onion, sliced peppers, zucchini, baby spinach, tomatoes, etc. The sky is the limit! Make it your own, but MAKE THIS SALAD!

Here's the thing...we inhaled this! This salad is hands down one of my favorite things to eat! Something about all the textures here are just addictive. The squidgy, squeaky fried cheese with the little balls of pearled couscous that pop in your mouth. The sweet tomatoes and the leafy greens. That smoky paprika dressing that has a zing with all the lemon. It is so insanely delicious! Can't recommend it enough!

Smoky Halloumi and Couscous Salad

Adapted from Donna Hay Website

Serves 4

 For The Salad

1 cup cooked pearled couscous*

1-1/2 cups tomatoes, chopped

1 cup baby spinach leaves

1 package Haloumi, sliced

6 sprigs thyme, finely shredded

zest of 1 lemon

1 tablespoon olive oil

Smoked Paprika Dressing

1/4 cup lemon juice

1 teaspoon smoked paprika

2 tablespoons olive oil

 

1 tablespoon honey

 

Note: Donna Hay's recipe is written as a Smoky Halloumi and Quinoa Salad. I prefer pearled couscous and I've had a similar version before with couscous so I went with that. If you'd rather make this with the quinoa, follow the link above to her complete recipe.

Cook the couscous to package directions. You will need 1 cup of cooked pearled couscous. 

To make the dressing, place the lemon juice, paprika, oil and honey in a large bowl and whisk to combine. Add the tomato, spinach and couscous and toss to combine. Set aside.

Place the halloumi, thyme, lemon zest and oil in a bowl and toss to coat. Heat a non-stick frying pan over high heat. Add the haloumi and cook for 2 minutes. Turn and cook for a further 2 minutes or until golden. 

To arrange: Spoon the couscous salad down into a bowl. Top with the fried halloumi. 

Summer Salads @ I Heart Cooking Clubs

Summer of Salads #4: Dill Pickle Chicken Salad w/ Croissant Croutons

  Calling all PICKLE LOVERS... have you ever had Dill Pickle Chicken Salad?

If not, it might be something you'd love to try! This Dill Pickle Chicken Salad packs a punch in the pickle department.

One and a half cups of chopped chicken plus 2/3 cup chopped dill pickles and then another 2 tablespoons of sweet relish, which is almost a 1:1 ratio of chicken to pickles. It is a real Picklepalooza! 

I also love that this recipe is lightened up by using Greek yogurt instead of mayo. Although, if you so chose, feel free to sub mayo instead of Greek yogurt. Either one works very well.

This Dill Pickle Chicken Salad would be wonderful served on croissants, but I wanted to get creative with a salad so I added some sliced tomato and cucumber and dreamed up some Homemade Croissant Croutons and let me tell you...they did not disappoint!

If you're looking to change up your chicken salad recipe, give this one a go! It's a refreshing twist on the standard classic and it makes for a lovely summer meal!

Dill Pickle Chicken Salad

Recipe adapted from How Sweet Eats

Serves 4

1-1/2 cups cooked, shredded or chopped chicken

2/3 cup chopped dill pickles

1/4 cup diced red onion

1/4 cup plain Greek yogurt

2 tablespoons mayonnaise

2 tablespoons sweet relish

1 tablespoon chopped fresh parsley

1 teaspoon Dijon mustard

1 teaspoon dried chives

1/2 teaspoon dried dill

Lettuce: Spring greens, tomato slices, cucumber slices, croissant croutons (recipe below)

Place the chicken, onions, and chopped pickles in a large bowl. In another bowl whisk together the yogurt, mayo, relish, mustard, chives, dill and a big pinch of salt and pepper (I'd go easy on the salt as the pickles are already salty). Add the mixture to the chicken and pickles and toss well. Taste and season with more salt and pepper if needed.

Serve on salad greens, toast, croissants, crackers, in lettuce cups, etc.

Croissant Croutons

a Stirring the Pot original

1-4 croissants, chopped into 1" cubes

olive oil, to lightly coat

1-1/2 teaspoons dried dill or any other seasoning

Parmesan cheese, if desired

Turn oven to 350F. Toss chopped croissant cubes with olive oil to coat, dried dill, and Parmesan cheese if desired. Bake at 350F for 3-5 minutes, flipping for color on each side. 

 

Summer of Salads #3: Arugula, Watermelon and Feta Salad

 

Cruising right along with the third salad of the summer is this refreshing Arugula, Watermelon and Feta Salad from Ina Garten. I've been wanting to try my hand at the watermelon and feta combination for years and I am definitely pulling up late to the game.

This salad is simple enough. Baby arugula is mixed with mint (and if your herb garden is anything like mine - you have mint in spades), then you toss in cubes of watermelon and feta and drizzle a citrus shallot vinaigrette over top. It's easy peasy and it certainly is pretty!

 

This salad has very high ratings on the Food Network and everyone loves the mix of sweet from the watermelon with the salty tang of the feta cheese. They say it pairs very well with the peppery arugula, the added mint, and the citrusy vinaigrette. 

I thought the salad was good and I definitely enjoyed it, but I am not completely sold on the combination of watermelon and feta cheese and I don't understand how this combination has the following that it does. For example, this recipe is rated five stars on the Food Network site and if I were rating I'd give it a solid three stars. Again, it's good and I enjoyed it, but I wouldn't give it a five star rating.

However, if the combination of watermelon and feta are your thing, then I'm guessing you'd love this recipe!  

Arugula, Watermelon and Feta Salad

Recipe adapted from Food Network

by Ina Garten

Serves 4-6

Dressing

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice 

1/4 cup minced shallots 

1 tablespoon honey

1/2 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Salad

6 cups baby arugula, washed and spun dry

2 cups watermelon cut into 1-inch cubes

12 ounces feta cheese, 1/2" diced

1 cup (4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately. 

Summer of Salads #2: Strawberry Crunch Salad w/ Champagne Vinaigrette

  This is THE SALAD to make during STRAWBERRY season! Go buy yourself some local strawberries and get ready to delight in this fruity, creamy, crunchy delight of a summer salad!

I mean come on....this is like the perfect combo of ingredients that you never knew you craved! You get the crunch from the candied almonds and chopped pistachios and the creamy from the avocado and the goat cheese. The fruity strawberries and champagne vinaigrette bring all the freshness and help to round out this delightful salad. This just might be the top salad of the summer, folks!

I knew this salad was going to be delicious, but it exceeded my expectations with its textures and flavors. If you're looking for a salad to take to a potluck or get together this is your recipe!

Highly delicious!

Strawberry Crunch Salad with Champagne Vinaigrette

Adapted from How Sweet Eats

Serves 4

Salad

2/3 cup sliced or slivered almonds

3 tablespoons sugar

10 ounces arugula or spring greens

 8 ounces strawberries, hulled and quartered or chopped

1 avocado chopped

2 ounces crumbled goat cheese

1/3 cup roasted salt pistachios, chopped

Champagne Vinaigrette

3 tablespoons champagne vinegar

1/2 lemon, juiced

2 tablespoons honey

1 teaspoon Dijon mustard

1 garlic clove, freshly grated

pinch of salt and pepper

1/2 cup olive oil 

For the Salad: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don't take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

Toss the arugula, or spring greens, with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately.

For the Vinaigrette: Combine vinegar, honey, lemon juice, Dijon, garlic salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Summer of Salads #1: Ina Garten's Greek Orzo Salad

 

Welcome to the Summer of Salads, where I will be featuring a seasonal, fresh, and beautiful salad every week for the next 12 weeks of summer! I absolutely love salads and find myself longing to make all the bright, colorful, beautifully arranged salads that jump out at me on my cookbook pages. I write them down on my to-do list and then I feed myself a variety of excuses about why I can't make them. 

The top excuse being that we all know fresh summer produce makes for the very best salads! Especially when you can pluck fresh lettuces, tomatoes, and herbs from your very own backyard!

The second excuse is - arranging a beautiful salad takes work and can be rather fussy. You have to artfully arrange your produce and you want it all to be picture perfect and perfectly ripe at the same time, which takes some work and planning, and I am not really a planner. In fact, my mom used to say that I liked to fly by the seat of my pants. She wasn't wrong, but salad making requires planning and procuring or harvesting certain ingredients days in advance to ensure proper ripeness.

So while normal people have been planning their summer vacations, I have been planning my Summer of Salads because the produce is about to be thriving and I have plenty of time to craft up some salad beauties because I have the summer off!

While I am waiting for my backyard garden to produce its bounty, I'm starting off with a version of a salad that we all know and love well, Ina's Greek Orzo Salad! We have likely all had a version of this salad featuring orzo, greens, veggies, feta and a zingy vinaigrette. In fact, there is a version of this in almost every deli across the country and for good reason...it's a delicious staple!

This version of Greek Orzo Salad DOES NOT have tomatoes (which is perfect, because they're not ready just yet)! However, this version does have chickpeas, olives, feta, lemon, arugula, dill, lemon, red pepper and capers - all which you can find pretty much any time of year, so there are just no excuses not to make this staple year-round!

 Greek Orzo Salad

Adapted from Go-To Dinners

By Ina Garten

Serves 6

1 cup orzo (about 8 ounces)

salt and freshly ground black pepper

1/4 cup freshly squeezed lemon juice, plus extra for serving (2 lemons)

1/2 cup good olive oil

1 cup canned chickpeas, rinsed and drained

1/2 cup (1'4") diced red bell pepper

1/2 cup (1/4") diced red onion

3 tablespoons capers in brine, drained

4 ounces Greek feta, 1/2" diced (not crumbled)

1/2 cup Kalamata olives, pitted and halved lengthwise 

2 cups baby arugula

1/2 lemon, thinly sliced, for serving

Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tablespoon salt. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl.

Meanwhile, whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon black pepper in a 1-cup glass measuring cup. Pour the vinaigrette over the warm pasta and stir well. Add the chickpeas, bell pepper, onion capers, dill, feta, and olives and combine carefully.

Just before serving, stir in the arugula, add some sliced lemon, a squeeze of lemon juice, and taste for seasonings. Serve warm or at room temperature.