Do-ahead · Gluten Free · Nuts · Salad · Vegetable-related

Jennifer Aniston’s “Friends” daily salad

Apparently this is the salad Jennifer Aniston ate every day (!!) on the set of “Friends” for 10 year. Hmmm…maybe

1 cup uncooked quinoa
2 cups water (I would use vegetable or chicken broth for more flavor)
1 15oz can of chickpeas, drained
1 cup roasted pistachios, chopped
1 1/4 cup cucumbers, diced 1/2 cup (I would seed the cucumbers first, or it’ll get too watery)
3/4 cup red onion, diced
3/4 cup fresh mint, chopped
3/4 cup Italian parsley, chopped
3/4 cup Greek feta, crumbled
2 lemons, juiced
1/4 cup olive oil
Salt to taste
Pepper to taste

Place the quinoa and water (broth) into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl.

Now add in rinsed and drained chickpeas, pistachios, cucumbers, onion, mint, parsley, crumbled feta, lemon juice, olive oil, and salt and pepper.

Asian flavors · Dairy-free · Salad

The famous Wolfgang Puck Chinese Chicken Salad

Chef Wolfgang Puck created this signature Chinois Chicken Salad for his Santa Monica restaurant, Chinois, which opened in 1983 and specializes in Chinese-French fusion cuisine. It remains one of his most popular dishes and highly-requested recipes.

Tip: You can use store-bought wonton strips, but to make your own fried wonton strips like Wolfgang does, slice some wonton wrappers and deep fry in oil at 360°F until golden brown. Drain on paper towels before using.

Serves 6

For the Vinaigrette:
½ cup rice wine vinegar
⅓ cup Chinese mustard
⅓ cup soy sauce
1 egg yolk
2 tbsp honey
2 tbsp chopped pickled ginger
1 tbsp chili oil
1 tbsp sesame paste
Salt and pepper
¾ cup peanut oil
For the Salad:
5 cups julienned Napa cabbage
4 cups mixed greens or watercress
2 medium carrots, julienned
1 medium mango, peeled, pitted, and julienned
1 head radicchio, cored and julienned
3 pounds cooked skinless chicken breasts, cooled and meat julienned
2 cups fried wonton strips
2 tbsp toasted sesame seeds
Large handful of toasted cashews

For the vinaigrette, in a blender, combine the rice wine vinegar, Chinese mustard, soy sauce, egg yolk, honey, pickled ginger, chili oil, sesame paste and salt and pepper to taste.

Blend thoroughly, then slowly add the peanut oil while the motor is running. Taste for seasoning.

For the salad, in a large salad bowl, mix all the salad ingredients except for the sesame seeds. Add half the vinaigrette and taste. Add more dressing, as needed, a little at a time so as not to overdress the salad.

Divide the salad among 6 plates and sprinkle with the sesame seeds and cashews.

Do-ahead · Gluten Free · Salad

Antipasto Grain Salad

Recipe from food blog, The Kitchn

SERVES 12 and leftovers can be refrigerated in an airtight container for up to 5 days.

1lb farro (about 2 1/2 cups)
12 cups water or broth to give the farro more flavor
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt
2 cloves garlic
1/4 cup red wine vinegar
1 tbsp dried oregano
Freshly ground black pepper
8 oz Castelvetrano olives (1 1/2 cups), or 10 ounces pitted Castelvetrano olives
4 oz peppadew peppers (1 cup); use multi-colored if you can find them
8 large pickled pepperoncinis
12 oz multi-colored cherry tomatoes (2 cups)
12 oz bocconcini (small mozzarella balls), drained (2 cups)
1 cup loosely packed coarsely chopped fresh basil leaves
1/2 cup loosely packed coarsely chopped fresh parsley leaves

Cook the farro (yields 6 to 7 cups cooked farro): Place 2 1/2 cups farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Heat 1 tablespoon of the olive oil in a 6-quart or larger pot over medium-high heat until shimmering. Add the farro and toast, stirring often, until golden and nutty-smelling, about 4 minutes. Pour in 12 cups water or a broth and 1 tablespoon kosher salt and stir to combine.
Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered until the the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. (This is a good time to make the dressing.) Drain and spread onto a large baking sheet to cool.

Make the dressing: Mince 2 garlic cloves and place in a large bowl. Add 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 3/4 teaspoon kosher salt, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in the remaining 1/3 cup olive oil and continue whisking until emulsified.

Make the salad: Prepare the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Using the side of a chef’s knife, crush 8 ounces Castelvetrano olives to release the pits; discard pits. Tear the pitted olives into large pieces (if you bought pitted olives, simply tear them into the bowl). Coarsely chop 1 cup peppadew peppers. De-stem and thinly slice 8 pepperoncinis. Halve 12 ounces cherry tomatoes. Tear 12 oz drained bocconcini in half. Toss to coat all the ingredients in the dressing. Add the cooled farro and toss again. Taste and season with kosher salt and black pepper as needed.
Chop basil leaves until you have 1 loosely-packed cup. Chop parsley leaves until you get 1/2 loosely-packed cup.
Just before serving, stir the herbs into the salad.

Salad

No-Brainer Corn Salad

Consider this delicious salad a road map where you get to choose your own adventure. To play off the sweetness of the corn, you’ll want a splash of acid, like citrus juice or vinegar (rice vinegar, sherry vinegar, or apple cider vinegar all work here); a hit of heat from a serrano pepper, chili powder, crushed red pepper flakes, or black pepper; and salty bite from feta cheese, Cotija, or Parmesan. Plus, soft herbs like cilantro, mint, or fresh basil.

Toasted nuts add extra texture, so start by roasting some to bring out their flavor. Once they’re in the oven, prepare your grill. You want to leave the husks on when grilling the corn so the kernels retain moisture but still take on some char. To avoid burning your fingers, let the ears cool slightly before slicing off the sweet corn kernels. (Reserve the shucked corncobs to make a summery broth).
There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.

Serves 6–8
½ cup nuts (such as peanuts, hazelnuts, or pistachios)
6 ears of corn, in husk
1 serrano chili, thinly sliced, or 1 tsp. fresh ground black pepper or mild red pepper flakes
1 cup herb leaves (such as cilantro, basil, or mint), torn if large
⅓ cup fresh citrus juice or vinegar
3 oz. cheese (such as Cotija, Parmesan, or feta)
⅓ cup grapeseed or other neutral oil
Kosher salt

Step 1
Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–10 minutes, depending on the nut you choose. Let cool; coarsely chop.

Step 2
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels (you should have about 6 cups).

Step 3
Toss nuts, corn, chili or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine. Drizzle oil over and season with salt; toss again.

Do-ahead · Gluten Free · Salad · Vegetable-related

Greek Potato salad

This Greek potato salad recipe by food blog “Foodiecrush” is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese and a zesty Greek dressing that brings big, bold flavor.

Serves 10

2lbs petite white or red potatoes
1 cup pitted Kalamata olives
7 oz oil-packed sun-dried tomatoes, drained and chopped
4 oz capers, drain and reserve brine
1 cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup feta cheese, crumbled
Greek Salad Dressing
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
2 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper

Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.

While the potatoes are cooking, make the dressing.
To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.

The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.

Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese.
Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.

Appetizer Vegetarian · Do-ahead · Gluten Free · Salad · Vegetable-related

Hot & sticky eggplant salad

A simple, delicious crowd pleaser for summer from Willow Crossley

Serve 4-6

1 large plump eggplant, cut into 3-inch wedges
2 tbsp date syrup
1 tbsp honey
1 garlic clove, slice thinly
4oz goats cheese,crumbled
2 tbsp yoghurt
½ tbsp coriander seeds
1 lemon, zest and juice
A small bunch cilantro, save some leaves for topping
1 green chili
olive oil
1 tbsp toasted pine nuts
1 tbsp pomegranate seeds

Preheat oven to 425F/220C. Line a baking tray with baking paper and lay your eggplant out and sprinkle with olive oil and salt.
Roast for 10-15 mins, turning once, until golden brown. Toss in a bowl with the date syrup and honey.
Place back on the tray and put the garlic chips on top. Lower the temperature to 350F/180C and cook for a further 10 mins
Dry roast the coriander seeds and crush in a pestle and mortar.
Add to a bowl with the goat’s cheese, yoghurt and lemon zest. Season to taste.

Blitz your cilantro bunch (stalks and all) in a blender (if you don’t have one then in a pestle and mortar),
with the lemon juice, green chili and a good glug of olive oil. Season to taste.

Lay the eggplant on a serving dish (holding back the garlic chips for the top).
Dollop the goats cheese mixture, then green salsa, then sprinkle the pine nuts, pomegranate seeds and add the remaining cilantro leaves and garlic chips.

Enjoy!

Do-ahead · Gluten Free · Salad

Creamy cucumber salad

Not being American, I have no concept of the old fashioned version of this that was ultra sweet and thick with no fresh dill. I found this served with a piece of grilled sea bass very light and more-ish.
You need to make it about 2-3 hours before serving so the flavors have time to meld and they really do, it tastes completely different after several hours hanging out in the fridge. Check and tweak seasonings if necessary before serving.

3 cups thinly sliced peeled cucumbers
1 cup thinly sliced red onion
1/2 cup sour cream
1.5 tbsp white vinegar
1.5 tbsp minced fresh dill
1/2 tbsp granulated sugar
1/2 tsp salt or more to taste
1/4 tsp garlic powder or more to taste

In a medium mixing bowl stir together sour cream, vinegar, dill, sugar, salt, and garlic powder.
Add cucumbers and red onion; toss to coat.
Cover and refrigerate 2 or more hours.

Dairy-free · Fruit · Gluten Free · Salad

Greek -style watermelon salad


Recipe adapted from Mark Bittman’s

“It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.

Serves 4

3 cups cubed watermelon (don’t buy pre-cubed as it’s too mushy)
2 large ripe vine tomatoes
1 medium English cucumber
1 small red onion
1/2 cup pitted Kalamata olives, halved
1/2 cup crumbled Greek feta
A good handful each of chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Optional extras- chopped basil & toasted pine-nuts

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta; and the chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and taste/adjust for seasoning before serving.

PS This recipe does not keep too long, as the watermelon will get mushy pretty fast.

Do-ahead · Grains · Salad · Vegetable-related

Farro Waldorf Salad

A really super salad

For the dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
3 tbsp apple cider vinegar
1 scallion, sliced
3 tbsp chopped fresh dill

For the Salad
2 1/2 Granny Smith apples, chopped, but not peeled
1 cup farro
1 1/2 cups halved, seedless red grapes
5 stalks celery, peeled and sliced, plus 1 cup
chopped celery leaves
1 cup chopped toasted walnuts
1/2 cup golden raisins
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley

An optional extra
Crumbled blue cheese

Cook the farro as the label directs but use a good strong flavor stock or broth to give it more taste, then spread on a baking sheet and let cool.
Make the dressing: Whisk the mayonnaise, sour cream, buttermilk, vinegar, scallion and dill in a large bowl.
Add the apples, grapes, celery, walnuts, raisins and farro to the bowl with the dressing; toss. Season with salt and pepper. Stir in the parsley and celery leaves.

Asian flavors · Salad

Asian shredded salad

Serves 4

2 tsp sunflower oil
1/2 tsp toasted sesame oil
1 tbsp plus 2 tsp runny honey
Fine grain sea salt, to taste
One small bunch of cilantro (leaves and stems), chopped
1/2 cup peanuts, toasted
1 bunch of scallions, shredded
2 cups finely shredded cabbage, (a mix of green and purple is nice too)
1/2 cup mung bean sprouts
1/2 cup broccoli or pea sprouts
3 large stalks celery, thinly sliced on diagonal
2 tbsp shoyu or soy sauce
1 tbsp (brown) rice vinegar
toasted sesame seeds, black or white

In a medium bowl, stir together the sunflower oil, sesame oil, 1 tablespoon of the honey, and a generous pinch of sea salt. Add the cilantro, peanuts, and scallions. Stir well to combine. Set aside.

In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.

In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey. Stir to combine, pour over the vegetables, and toss to coat. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish.
Top with the remaining cilantro relish and a sprinkling of sesame seeds.