Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
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Cherry Tomato, Cucumber & Mint Salad
This low-maintenance salad is light and bright—perfect for a picnic!
Ingredients:
2 medium cucumbers, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup cherry tomatoes, halved
1 teaspoon kosher salt
½ cup crème fraîche
¼ cup minced shallots
¼ cup finely chopped mint
1 tablespoon fresh lemon juice
½ teaspoon finely grated lemon zest
Freshly ground pepper
Method:
1. In a colander set over a bowl, toss the cucumbers with the salt and let stand for 1 hour. Rinse the cucumbers and pat dry.
2. In a medium bowl, mix the crème fraîche with the shallots, mint, lemon juice and zest and a generous pinch of pepper. Add the cucumbers and tomatoes, toss to coat and refrigerate for a few hours. Stir the salad just before serving.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
Ingredients:
4 cups mixed spring salad greens, such Little Gem and Cegolaine
1 slicing cucumber, peeled and cut into bite sized chunks
4 mini peppers, seeded and chopped
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano or other fresh herb of your choice, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the greens, peppers and cucumber all in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
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Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.
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Beefsteak Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
3 ripe beefsteak tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
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Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients
- 1 Cara Cara orange
- ½ pound sunflower shoots
- ½ red onion, thinly sliced
- 2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette
- 1 shallot, peeled and minced
- ⅓ cup freshly squeezed juice from a Cara Cara orange
- ⅓ cup red wine vinegar
- 1 teaspoon honey
- ¾ cup olive oil
- Sea salt salt and fresh ground pepper
Method
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound pea shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the salad greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
4. Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L blueberry vinaigrette
¼ cup queso fresco cheese, crumbled
½ cup fresh blueberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into bite-sized pieces.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the blueberries, queso fresco cheese and hazelnuts and serve.
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