Salad for supper? Why not? This time of year lends itself to a lighter style of dining and entertaining — patio luncheons, backyard barbecues and good old-fashioned picnics — so we are always eager to find new and creative ways to prepare salads.
I use the best ingredients the season has to offer and turn them into main-dish salads that are either tossed or composed. Keep main-dish salads in mind when there are leftovers from a Shabbat chicken, fish or brisket dinner. An interesting breadbasket makes a salad meal complete. For a large crowd, try a salad soiree (offering several tempting salad choices).
Presentation is an important part of making a salad appealing. A sprinkling or sprig of fresh herbs or a handful of edible flowers added just before serving elevates the most routine salad to stardom. Meat and pasta salads become more inviting when presented on a chiffonade of lettuce or on a bed of leafy greens.
Dress the salads lightly just before serving and place cruets of dressing on the table for those that want more. Remember that dressings should flatter the salads rather than mask or overwhelm them.
Potato, Asparagus and Smoked Salmon Salad
Serves 8
Vinaigrette:
2 tsp. Dijon mustard
3 Tbs. chopped fresh dill weed
1 Tbs. lemon juice
2 Tbs. white wine vinegar
1⁄2 cup olive oil
salt and pepper
2 lbs. small red potatoes, cooked and quartered
1 1⁄2 lbs. asparagus, cut into 1 1⁄2 inch pieces and cooked just until tender
1 small head radicchio, coarsely chopped
1⁄4 lb. smoked salmon, cut into strips
1⁄2 cup chopped chives
4 cups fresh greens
1 sprig dill
Wisk vinaigrette ingredients together until well blended.
Combine potatoes, asparagus, radicchio, half the smoked salmon and chives. Toss with vinaigrette. Taste for salt and pepper.
Make a bed of the greens on a platter and place potato asparagus salad on them. Arrange remaining smoked salmon strips in a crosshatched pattern over the salad mixture. Place a sprig of dill in center.
Caribbean Chicken and Black Bean Salad
Serves 6-8
Dressing:
3 Tbs. lime juice
2 jalapeno peppers, seeded and minced
8 Tbs. vegetable oil
1⁄2 tsp. ground cumin
2 cups cooked black beans
4 cups cooked diced beef, chicken or salmon
1 cup coarsely chopped fresh coriander
6 Roma tomatoes, seeded and diced
1/2 cup diced red onion
salt and pepper
Romaine lettuce leaves
Combine dressing ingredients and toss with beans, chicken, half the coriander, tomatoes and onion. Taste for salt and pepper.
Line shallow bowl with romaine leaves and mound salad on them. Sprinkle with remaining coriander. n
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].