Tag Archives: salad

Low-Carb Potato Salad

Low-Carb Potato Salad is actually made with cauliflower instead of potatoes, perfect for Keto or if you’re just cutting back on the carbs.
6 Servings

Ingredients

1 pound cauliflower florets, chopped into 1/2 inch pieces
Kosher salt
1/2 cup olive oil mayonnaise, I love Sir Kensington
1 teaspoon yellow mustard
1 1/2 teaspoon fresh dill
Freshly ground black pepper, to taste
1/4 cup finely chopped dill pickle
1 medium celery stalk, finely chopped
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs, sliced
paprika, for garnish

Instructions

Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.

Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.

Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.

Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

– Skinny Taste
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Fresh Black Bean Salad

Yield: 4 to 8 servings

Ingredients

3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
1/2 teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Instructions

In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.

Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

– Cookie and Kate
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Heirloom Tomato Caprese Salad

Ingredients

4 large multi-colored heirloom tomatoes, washed and dried
Coarse sea salt
1 large ball Burrata cheese
1/2 cup fresh basil leaves, washed and dried
Extra-virgin olive oil, for garnish
Freshly ground black pepper

Directions

Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly.

Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper.

Recipe courtesy of Debi Mazar and Gabriele Corcos
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Spring Chicken Salad with Smashed Green Beans


4 servings
Cook the chicken very low and slow, so paying attention to your heat level is of the utmost importance.

Ingredients

2 large chicken breasts (about 1 lb., 4 oz. total)
Kosher salt
1 lemon
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans
1 small bunch chives
1 large head of Bibb lettuce
1 cup basil leaves
1 bunch radishes
1 cup whole peperoncini
1 avocado

Steps

1. Cover 2 large chicken breasts with 4 cups cold water in a large saucepan. Season with 3 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt. It sounds like a lot, but most of it will be discarded in the end, and well-seasoned poaching water is the key to flavorful chicken breasts.

2. Bring to a gentle boil over medium heat, then immediately turn chicken with tongs. Cover pot with a tight-fitting lid, remove from heat, and let sit until an instant-read thermometer inserted into the thickest part of breast registers 150°, 5–10 minutes (depending on thickness of the breast). Transfer chicken to a cutting board and let rest 10 minutes.

3. Meanwhile, make the dressing. Cut 1 lemon in half and squeeze cut side up into a medium bowl. Whisk in 2 Tbsp. Dijon mustard. Whisking constantly, very slowly stream in 6 Tbsp. olive oil until dressing is thick and emulsified. The word “slowly” is key here — if you add the oil all at once, you won’t get the creamy, nicely incorporated vinaigrette you’re after. Season with salt and pepper.

4. Trim ends off of 8 oz. green beans and transfer to a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh.

5. Drizzle 2 Tbsp. dressing into bag. Massage with your hands to break beans down further and coat. Season with salt and let sit at room temperature until ready to use.

6. Slice 1 small bunch chives into 2″-long batons. Transfer to a medium bowl. Separate lettuce leaves from 1 large head of Bibb lettuce and add to bowl with chives. Add 1 cup basil and toss to combine. Arrange on one side of a large platter. Cover lettuce and herbs with damp paper towels and chill until ready to use.

7. Rinse 1 bunch radishes, trim, and slice in half (or into 1/2″ wedges if large). Transfer to a medium bowl. Tear 1 cup whole peperoncini into bowl. Mix in 1 Tbsp. dressing; season with salt. Let sit at room temperature until ready to use.

8. Slice chicken into 1/4″-thick slices. It might be the tiniest bit pink inside, which is okay! Much better than it being grey and rubbery.

9. Halve 1 avocado, remove pit, and thinly slice. Fan out slices.

10. Remove platter with lettuce from fridge. Arrange green beans, radish salad, avocado, and chicken separately on platter. Drizzle more dressing over and serve remaining dressing alongside.

– Recipe by Kat Boytsova
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White Bean Salad


Serves 6 to 8 as a starter

Ingredients

1 cup dried small white beans, such as cannellini or Great Northern, or 1 15-ounce can
1 clove garlic
1 bay leaf
1/4 cup extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon honey
1 tablespoon chopped shallot
1 cup snow peas or sugar snap peas
1/2 bunch fresh chives, chopped
5 mild radishes, such as Lady Slipper radishes, thinly sliced
3 tablespoons chopped fresh basil

Preparation

1. If you’re using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.

2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.

3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.

4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.

5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.

– Recipe by White House Chef Sam Kass
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Quick-Pickled Rhubarb Salad


4 servings

Ingredients

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Preparation

Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.

Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.

Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.

Do Ahead: Rhubarb can be pickled 1 week ahead. Keep chilled.

– Bon Appetit
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Pea and Prosciutto Salad


4 servings

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 1/4 cups shelled fresh green peas (from about 1 1/4 pounds pods), or frozen peas, thawed
12 ounces sugar snap peas (about 3 cups), trimmed
4 ounces arugula, tough stems removed (about 6 packed cups)
4 ounces prosciutto, thinly sliced
Knob of fresh horseradish, peeled (for serving)

Preparation

Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.

Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.

Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.

Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

– Bon Appetit
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Sugar Snap Pea Salad


4 servings

Ingredients

3/4 cup buttermilk
3 Tbsp. plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 small garlic clove, finely grated
A large pinch of kosher salt
8 oz. sugar snap peas, strings removed, thinly sliced
2 Tbsp. extra-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground black pepper

Preparation

Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of salt in a medium bowl.

Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with salt and pepper.

Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

– Bon Appetit
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Smashed Cucumbers and Radishes in Yogurt Sauce


Makes about 2 cups

Ingredients

1 small garlic clove, finely grated
2 teaspoons fresh lemon juice
1/2 cup plain whole-milk Greek yogurt
2 tablespoons olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
4 ounces Persian cucumbers
4 ounces red radishes, trimmed

Preparation

Combine garlic and lemon juice in a small bowl and let sit 5 minutes.

Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.

Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.

Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.

Do Ahead

Salad can be made 3 days ahead. Keep chilled.

– Bon Appetit
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Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds


Yield 8 servings

Ingredients

1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Preparation

Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.

– Epicurious
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