A salad is a symphony of the senses.
Green beans, sugar snaps and snow peas
Feta, flank steak and arugula
Watermelon and tomato salads
Roasted sweet potato, avocado and pine nuts
Green mango and shrimp
A salad is a symphony of the senses—a mélange of colors, shapes, textures and flavors. Like fine art, some are carefully crafted blends of ingredients in precise arrangements. Some are Pollock-esque, thrown together in daring combinations of sweet and savory, muted pastels and spring brights, fluffy featherings and angled cuts. And like art, the creation is a personal but shared experience, perfectly cool and crisp for these days of high summer. It’s all about taste.
Feta, Flank Steak and Arugula
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
3 cloves garlic, chopped
2 teaspoons cuminsalt and freshly cracked pepper
1 flank steak (1 to 2 pounds)
2-3 cups arugula
3 tablespoons fresh parsley leaves
2 green onions, thinly sliced
½ cup feta, crumbled
Season meat with salt and pepper. For marinade, whisk together lemon juice, oil, garlic and cumin, and reserve half for later use. Marinate meat in other half for 30 minutes or overnight. Grill steak over charcoal or gas grill until medium rare, about 7-8 minutes.
In a large bowl, combine remaining ingredients with reserved marinade and toss well. Slice meat and arrange on platter with arugula salad.
Serves 3-4
Green Beans, Sugar Snaps and Snow Peas
1 cup fresh green beans
1 cup fresh sugar snaps
1 cup fresh snow peas
½ cup macadamia nuts
¼ cup green onions, thinly sliced
3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
salt and freshly cracked pepper
Trim all beans. Blanch each separately in rapidly boiling, salted water to desired crispness. Refresh in ice water. Dry well. Toss beans with green onions. Season with salt and pepper. Add vinegar and olive oil and mix well. Top with macadamia nuts.
Serves 4
Green Mango and Shrimp
1 large green mango, peeled and grated
1 large carrot, peeled and grated
1 pound medium shrimp, peeled, deveined and cooked
¼ cup shredded coconut, toasted
¼ cup toasted cashew pieces
¼ cup cilantro
3 tablespoons fish sauce
¼ cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons brown sugar
½ teaspoon dried, crushed red pepper
Mix fish sauce, lime juice, rice vinegar, brown sugar and red pepper. Toss with remaining ingredients.
Serves 2-3
Watermelon and Tomato
1½ cups watermelon (red and yellow)
1 cup tomatoes (mixture of grape, cherry, Roma, etc.)
½ cup pitted black olives
1 tablespoon fresh mint
1 tablespoon fresh basil
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons sugar
½ teaspoon salt
freshly cracked pepper
Cut watermelon and tomatoes into small chunks. Drain olives. Slice mint and basil. Whisk together vinegar, olive oil, sugar, salt and pepper. Combine all in a bowl and toss with vinegar and oil mixture.
Serves 2-3
Roasted Sweet Potato, Avocado and Pine Nuts
2 sweet potatoes, peeled, sliced lengthwise
3 Roma tomatoes, halved
1 avocado, sliced
6 ounces baby spinach
½ cup pine nuts
extra virgin olive oil
salt and pepper
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oill
Sprinkle sweet potatoes and tomatoes with olive oil, and season with salt and pepper. Place in a baking dish and bake at 375 degrees for 25 minutes. In a hot skillet, toast pine nuts until golden brown. For dressing, mix honey, vinegar and 1 tablespoon olive oil. Arrange ingredients on plate and spoon dressing evenly over top.
Serves 2-3
