Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
Ingredients:
1 bunch asparagus
½ cup toasted, chopped hazelnuts
1 tablespoon freshly-chopped mint
3 tablespoons olive oil
3 tablespoons freshly-squeezed lemon juice
2 tablespoons Champagne or apple cider vinegar
1 teaspoon honey
Grana cheese shavings
Sea salt and fresh ground pepper
Method:
1. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Toss with the hazelnuts and mint.
2. Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Garnish with Grana cheese shavings.
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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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Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
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Asparagus & Pea Risotto with Mint
One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.
Ingredients:
1 bunch asparagus stalks, cut into 1-inch pieces
2-3 cups freshly-shelled English peas
8 tablespoons butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
â…” cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Method:
1. Bring a large pot of salted water to a rolling boil, then drop in asparagus and quickly blanch for about 2 minutes until asparagus pieces are bright green and just tender (you want them to still have a little bite, so watch closely.) Remove from pot, and place in an ice bath to stop cooking. Pat dry and set aside.
2. Meanwhile, in a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
4. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
5. Stir in the remaining butter and season with salt and pepper to taste. Then add the peas and asparagus to the pan. Allow to heat through, then add the cheese and mint. Stir to combine and serve immediately.
Variation: This risotto is also lovely topped with an olive-oil fried egg.
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Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.
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Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.
Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup Sungold cherry tomatoes
2 ripe but firm apricots, cut into wedges
2 ripe but firm peaches, cut into wedges
1 Tropea onion, thinly diced
â…“ cup feta, crumbled
Fresh basil and mint leaves
Sea salt and fresh cracked pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Arrange the tomatoes, peaches, apricots and red onions on a large platter.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.
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Quinoa Salad with Tomatoes, Cucumber & Coriander
This tabbouleh-inspired salad is fresh and light thanks to an infusion of summer produce and herbs.
Ingredients:
1 cup quinoa
2 cups cherry tomatoes, sliced in half and quarters if large
1 large cucumber, seeds removed, cut into ½-inch pieces
2 small shallots, minced
½ cup green coriander leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine quinoa, 2 cups water and a large pinch of salt in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.
2. While quinoa cooks, combine tomatoes and cucumbers in a colander. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa.
3. In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest overnight in a sealed container in the refrigerator. Salad can be stored in a sealed container in the refrigerator for up to 5 days.
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Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Ingredients:
1-2 English cucumbers, sliced
½-1 teaspoon kosher salt
4 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper or to taste
¼ cup chopped fresh mint
Method:
1. In a medium bowl, combine the cucumbers, salt, olive oil, ground pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand for at least 20 minutes. Serve at room temperature.
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Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!
Ingredients:
1 bunch baby golden beets, peeled
4 medium carrots, peeled
1 small bunch radishes, trimmed
2 tablespoons fresh parsley, chopped
Summer Red Wine Vinaigrette (see recipe)
Method:
1. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor outfitted with a slicing disc.
2. Toss the sliced vegetables with red wine vinaigrette to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.
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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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