My panzanella is a finalist in Food52’s greatest salad contest! You can see the recipe that I submitted here, the original recipe here, and you can vote here!
Mediterranean Salad with Halloumi Croutons
Approximate quantities: 1 head of lettuce, roughly chopped; 2 large carrots, sliced into thin discs; 3 Persian cucumber, sliced into thin discs; 2 large marinated artichokes, sliced cross-wise; roasted red peppers, roughly chopped; and 6-8 sliced of pan-fried halloumi a la Nigella drizzled with Tuscan herb olive oil, citrus vinegar, lemon, salt, and pepper
Serves four as a side and two as a main.
A These-Are-A-Few-of-My-Favorite-Things Salad
Approximate quantities: 1 head of leafy green lettuce, roughly chopped; 1 Japanese burpless cucumber, sliced into thin discs; 4 carrots, sliced into thin discs; 2 large marinated artichokes, cut into quarters or eighths; 6 French breakfast radishes, cut lengthwise; 8 ounces of sugar snap peas, trimmed and cut lengthwise; olive oil, balsamic, Parmesan cheese, salt, and pepper to taste
Serves four as a side and two as a main.
Romaine, Sugar Snap, and Radish
Approximate quantities: 1 large head of romaine lettuce, roughly chopped; 10 French breakfast radishes, ends trimmed and cut lengthwise; 10 ounces sugar snap peas, trimmed and cut lengthwise; 4 ounces crumbled feta cheese; juice of 1 lemon; olive oil, salt, and pepper to taste
Serves four as a side and two as a main.
Chicken Larb Salad
Last week, Jenny Rosenstrach wrote about easy dinners that have been loved to death on Cup of Jo. For us, Bon Appetit's chicken larb is definitely the dinner that runs the risk of being loved to death.
So far, what’s saved it is that it’s such a malleable recipe and it can be served so many different ways, with rice, pickled onion, and lettuce; with mixed veggies and steamed greens; with rice and raw and pickled vegetables; and of, course, as a salad, pictured above.
California Nicoise Salad
Approximate quantities: 1 large head of romaine lettuce; roughly chopped; 1 avocado, cut into slices; 2 carrots, 2 medium sized carrots, sliced into thin discs; 1 watermelon radish, peeled and sliced into thin crescents; 1 can of tuna; 1/4-1/3 of a cup of roasted red pepper, somewhat finely chopped; lemon juice, olive oil, salt and pepper to taste.
Serves two as a main.
A Belated Saint Patrick's Day Salad
Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste
Serves two as a main.
Crunch Cabbage Salad with Miso-Ginger Salad
A version of Weird & Ravenous Crunchy Cabbage Salad with Miso-Ginger Dressing via Food 52. Not exactly traditional St. Patricks Day fare but man, a google search for “traditional Irish salad” was quite underwhelming
Ingredients:
1 medium size head of cabbage, shredded
3 medium carrot, peeled and cut into very thin matchsticks
3 scallions, also cut into thin ribbons
2 tsp fresh ginger, finely grated
1 1/2 tsp miso paste
3 TBS rice wine vinegar
2 TBS soy sauce
1 1/2 tsp toasted sesame oil
2 TBS water
2 TBS toasted sesame seeds
First, chop the cabbage, carrots, and scallions
Second, mix the ginger, miso, rice wine vinegar, soy scauce, seseame oil, and water together to make the dressing
Third, pour the dressing over the vegetables and toss
Garnish with sesame seeds
Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like
Serves eight as a side and four as a main.
I Grilled All Weekend and I've Got Leftovers
Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, olive oil, salt, and pepper to taste
Serves two as a main.
Another Too Hot To Cook Salad
Approximate Quantities: 1 head of romaine lettuce, roughly chopped; 3 carrots, sliced into thin disks; 1/2 of an English [seedless] cucumber, sliced into thin crescents; 6 French breakfast radishes, sliced into thin disks; kernels of 2 ears of grilled silver queen corn; 2 artichokes, quartered; 10 slices of halloumi, toasted in a non-stick frying pan; drizzled with olive oil, apple cider vinegar, Cholula chili lime, salt and pepper to taste
Serves four as a appetizer and two as a main.