Tag Archives: salad

recipe: tomato salad

11 May

Now that the garden is getting underway, I am itching to make delicious fresh vegetable dishes and sit around admiring the bounty from our little plot–but unfortunately, the pickings are still slim out there.

Today, I decided to scratch that metaphorical itch with a fresh-tasting, if store-bought, alternative: a tomato salad based on supermarket Campari tomatoes and the bits and pieces I could gather from the garden. You can throw in anything you want here; if you are a fan of a different herb, add it or replace the basil with it. If you like cucumber in your tomato salad, put that in too. This is more of a concept than a recipe.

Tomato Salad

1 package Campari tomatoes (I used a 1-lb package, but it’s flexible)
handful of basil leaves, torn into small pieces
3 large spring onions, white and light green parts only
pinch of salt
fresh-ground pepper
drizzle of olive oil

Wash and quarter the tomatoes. Toss briefly with the remaining ingredients. Let stand for a few minutes.

A few serving ideas:
* top with grated cheese (Parmesan, provolone, Gruyere–whatever floats your boat) or mix in small pieces of mozzarella;
* pick the baby lettuce leaves that are starting to grow in your garden and serve this salad on top;
* chop the tomatoes a bit smaller and serve this salad on rounds of toasted bread;
* use the tomato salad as a combo sauce/garnish for grilled or broiled fish;
* use the leftovers (if you have any) as the basis for a quick frittata.

Advertisements

recipe: Caesar Salad

29 Mar

Makes: Enough for about four people as a meal or with a soup–more if you’re serving it as a first course with an entrée.

• 1 head romaine lettuce (or 1 package hearts of romaine)
• 2 cloves garlic, pressed or finely minced
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 4-6 anchovies, chopped (I know–you think this is gross. Don’t leave them out!)
• ½ cup olive oil
• juice from one lemon
• dash Worcestershire sauce
• ground pepper to taste
• grated Parmesan cheese

Mix all ingredients except lettuce and Parmesan cheese and whisk until completely incorporated. Drizzle dressing over lettuce and sprinkle with Parmesan cheese. Make croutons if you have some French bread laying around: cut it into cubes, sauté in garlic and olive oil, then toast in a 250-degree oven until brown.

You can, of course, turn this into a heartier meal by adding chicken or shrimp. I often make this when I have leftover roasted chicken.

recipe: Caesar Salad

24 Nov

This salad–while it is a great summer entree–is really good with soup, so it works in the fall and winter, too. I got the recipe years ago from the food section of The Washington Post and I have loved it ever since!

Caesar Salad

Makes: Enough for about four people as a meal or with a soup–more if you’re serving it as a first course with an entrée.

1 head romaine lettuce (or 1 package hearts of romaine)

2 cloves garlic, pressed or finely minced

1 tablespoon mayonnaise 1 teaspoon Dijon mustard

4-6 anchovies, chopped (I know–you think this is gross. Don’t leave them out!)

½ cup olive oil

juice from one lemon

dash Worcestershire sauce

ground pepper to taste

grated Parmesan cheese

 

Mix all ingredients except lettuce and Parmesan cheese and whisk until completely incorporated. Drizzle dressing over lettuce and sprinkle with Parmesan cheese.

You can, of course, turn this into a heartier meal by adding chicken or shrimp. I often make this when I have leftover roasted chicken. It’s really good as a counterpoint to a thick soup, or in the summer with fresh sliced tomatoes on the side and cold chicken.