Spinach-and-Shrimp Salad with Chile Dressing



    





         8 cups baby spinach (8 ounces)
    1 cup frozen baby peas, thawed and drained
    1/2 cup grape tomatoes, halved
    1/4 cup plus 2 tablespoons vegetable oil
    1 onion, finely chopped
    1 Holland or serrano chile, minced
    1 teaspoon finely grated fresh ginger
    1/2 teaspoon cumin seeds
    1/4 teaspoon turmeric
    2 1/2 tablespoons fresh lemon juice
    Kosher salt and freshly ground pepper
    1 pound cooked large shrimp

    In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and cook for 2 minutes. Add the lemon juice and season the dressing with salt and pepper.
    Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss well and serve at once.


Crunchy Cabbage Salad

Crunchy Cabbage Salad 




    8 anchovy fillets, minced
    4 garlic cloves, minced
    2 tablespoons white wine vinegar
    1/3 cup vegetable oil
    3/4 pound green cabbage, finely shredded (4 1/2 cups)
    3/4 pound red cabbage, finely shredded (4 1/2 cups)
    Salt and freshly ground pepper

    In a large bowl, mash the anchovies and garlic to a paste. Mash in the white wine vinegar, then slowly blend in the vegetable oil. Fold in the green and red cabbages and season with salt and pepper. Serve at room temperature or lightly chilled.

Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing

 
1/4 cup mayonnaise
    1/4 cup sour cream
    1/4 cup buttermilk
    2 tablespoons chopped mint
    2 tablespoons chopped parsley
    2 tablespoons snipped chives
    1 teaspoon apple cider vinegar
    Salt
    Freshly ground pepper
    1 pound thick -sliced ​​bacon
    1/4 cup light brown sugar
    1/2 teaspoon cayenne pepper
    3 pounds Vidalia or other sweet onions , cut into 1 - inch - thick slabs
    Extra - virgin olive oil , for brushing
    4 large ripe peaches , cut into 1/2-inch wedges

    Preheat the oven to 325 ° . In a small bowl , whisk the mayonnaise with the sour cream , buttermilk , mint , parsley , chives and vinegar and season with salt and pepper . Refrigerate .
    Line a large rimmed baking sheet with parchment paper . Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne . Bake for about 25 minutes , until caramelized ( the bacon will crisp as it cools ) . Let cool , then cut the bacon into bite - size pieces .
    Meanwhile , light a grill or preheat a grill pan . Brush the onions with olive oil and season with salt and pepper . Grill over moderate heat , turning occasionally , until softened and browned , 10 minutes . Separate the onions into rings . Brush the peaches with olive oil and grill over moderately high heat until tender , 2 minutes . Transfer to a plate .
    In a large bowl , toss the peaches and onions with the bacon . Add the buttermilk dressing and toss to coat . Serve right away .

Summer Farro Salad Recipe

Summer Farro Salad



 TOTAL TIME : 30 MIN

Servings : 8

    FAST
    HEALTHY
    MAKE- AHEAD
    VEGETARIAN

Marco Canora says you can swap in any starch - like bread or pasta - for the farro (a nutty Italian grain ) in this recipe .

A Lesson in Canora Simmers Farro farro in water with sautéed onion , carrots and celery . The aromatic vegetables add delicate flavor to the cooked grains .



Farro Salads

Fast Dinner Recipes


    1/3 cup plus 2 tablespoons extra - virgin olive oil
    1 small yellow onion , Quartered
    1 small carrot , halved
    1 celery rib , halved
    12 ounces farro ( 1 3/4 cups )
    5 cups water
    Kosher salt
    3 tablespoons red wine vinegar
    Freshly ground pepper
    1/2 small red onion , thinly sliced
    1 small Seedless cucumber , halved lengthwise and thinly sliced ​​crosswise
    1 pint grape tomatoes , halved
    1/4 cup chopped fresh basil

    In a large saucepan , heat 2 tablespoons of the oil . Add the yellow onion , carrot and celery , cover and cook over moderately low heat until barely softened , about 5 minutes . Add the farro and stir to coat with oil . Add the water and bring to a boil . Cover and simmer over low heat until the farro is barely tender , about 10 minutes ; season with salt . Cover and simmer until the farro is al dente , about 10 minutes longer . Drain the farro and discard the onion , carrot and celery . Let cool completely .
    In a large bowl , whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper . Fold in the farro , red onion , cucumber , tomatoes and basil , season with salt and pepper and serve .

Classic Caesar Salad




1/2 pound baguette , cut into 1 - inch cubes
    1/2 cup plus 2 tablespoons extra - virgin olive oil
    Salt
    1 large egg yolk
    4 oil - packed anchovy fillets , drained
    2 garlic cloves , chopped
    2 tablespoons red wine vinegar
    2 tablespoons fresh lemon juice
    1/8 teaspoon cayenne pepper
    1 1/2 pounds of romaine lettuce , torn into bite - size pieces
    1/2 cup freshly grated Parmigiano - Reggiano cheese ( about 1 1/2 ounces )

    Preheat the oven to 375 ° . On a large rimmed baking sheet , toss the bread cubes with 2 tablespoons of the olive oil ; spread in an even layer and season lightly with salt . Bake the baguette cubes for about 15 minutes , until golden brown and crisp .
    Meanwhile , in a blender , combine the egg yolk , anchovy fillets , garlic , vinegar , lemon juice and cayenne and puree . With the machine on , slowly add the remaining 1/2 cup of olive oil and blend until incorporated . Season with salt .
    In a large bowl , toss the romaine with the croutons , dressing and cheese , and serve .

Make Ahead The caesar dressing can be refrigerated overnight .


Pan-Roasted Salmon-and-Bread Salad





This is a terrific all- in-one meal and an inventive use for salmon : Grace Parisi nestles the fillets in a crunchy hunks of ciabatta bread tossed with tomatoes , capers and superthin slices of lemon , then bakes the dish until the salmon is just cooked .


    Eight 1 - inch - thick slices of ciabatta ( from a 12 - ounce loaf ) , cut into large chunks
    5 tablespoons extra - virgin olive oil
    2 pints grape tomatoes , halved
    2 large garlic cloves , minced
    2 tablespoons salted capers , rinsed and coarsely chopped
    1 lemon , halved lengthwise and very thinly sliced
    1/4 cup chopped flat - leaf parsley
    1/2 teaspoon crushed red pepper
    Kosher salt and freshly ground pepper
    2 pounds center - cut skinless salmon fillet , cut into 2 - inch chunks

    Preheat the oven to 450 ° . In a large roasting pan , toss the ciabatta chunks with 2 tablespoons of the olive oil . Roast for about 5 minutes , until the bread is lightly toasted .
    In a large bowl , toss the tomato halves with the garlic , capers , lemon , parsley , crushed red pepper and 2 tablespoons of the olive oil ; season with salt and pepper . Stir the tomatoes into the toasted bread . Roast for 10 to 12 minutes , until the tomatoes begin to soften and break down .
    Meanwhile , in the same bowl , toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper . Nestle the salmon into the bread and tomatoes , spooning some of the tomatoes on top . Roast for about 6 minutes , until the salmon is just cooked through . Serve right away .

Butter Bean, Tuna and Celery Salad

Butter Bean, Tuna and Celery Salad 




    2 tablespoons fresh lemon juice
    2 teaspoons Dijon mustard
    1/4 cup plus 1 tablespoon extra-virgin olive oil
    1/4 cup snipped chives
    Kosher salt and freshly ground pepper
    Four 3 1/2-ounce cans Italian tuna in olive oil, drained
    3 celery stalks with leaves, thinly sliced on the bias
    Two 15-ounce cans butter beans, drained and rinsed
    1 1/2 tablespoons drained capers

    In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
    In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.