Cleopatra, Antony & Cleopatra Act One by WIlliam Shakespeare (1606)
While The Picky Eater is happy to inform me fairly frequently that my "salad days" are over, and I might have to reluctantly admit that is true, recently it seems like my days of eating salad have just begun. For many years I had a hardcore aversion to lettuce for several reasons- as a caterer many aeons ago I had to wash pounds and pounds of it, tedious even for someone who loves splashing around in the water and ranked scrubbing the kitchen sink as one of her favorite childhood activities, right after washing her hands, and because lettuce tastes pretty blah when it isn't swathed in a yummy fat based dressing, which guilt induced me to avoid. Recently it seems that I have come to grips with both these objections and am eating salad on a regular basis. I quite like the mixed green melanges now widely available, albeit swathed in mustardy vinaigrette and garnished with nuts and goat cheese, which more than compensates for lettuce's (to me) lackluster flavor.
While I am only a recent convert to the delights of lettuce, I have always been a big fan of main course salads that employ other vehicles for salad dressing. Without lettuce, they last for days, and make a quick leftover lunch or dinner.
I prefer a high ratio of veggie additives to base greens, but feel free to add more as desired. And here, without further ado, are several of my favorites: **
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| Hard to make even a delicious salad look attractive! |
Serves 4-6
A tried and true recipe that multiplies easily to feed a crowd. My friend Julie and I have made this in bulk for up to sixty people.
3 c. shredded cooked chicken (leftover or 2-3 poached chicken breasts, see poaching directions below)
5 green onions, trimmed and thinly sliced, including some of the green tops
1 cucumber
1/2 head Napa cabbage (save the other half for the Mexican Cabbage Salad)
2 packages Ramen soup mix, any flavor
1 1/2 c. raw almonds
1/4 cup chopped cilantro
Optional additions of choice, use 1-2 cups total: diced celery, shredded carrots, sliced mushrooms, radishes or water chestnuts
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| Those noodles much beloved by hungry college students put to a higher use. |
3 1/2 Tb sesame oil
3 1/2 Tb soy sauce
1 1/2 Tb balsamic vinegar
2 Tb sugar
2 t. salt
1 1/2 t. hot chili oil
If using uncooked chicken breasts, poach them using my variant on a Chinese technique from Barbara Tropp:
Poached Chicken Breasts
2-3 chicken breast halves (boned, skinned, boneless, skinless, whatever)
14 oz can chicken stock
quarter size piece of fresh ginger, peeled
1 whole green onion, trimmed and cut into three pieces
Place the chicken breasts in a small, heavy pot and add the broth and enough water to cover them by 2 inches. Make sure that the chicken is completely submerged. Smash the ginger and green onion pieces with the side of a cleaver or chef's knife and add to the pot. Bring the broth to a boil over high heat. Turn off the heat, cover the pot, and let the chicken sit in the poaching liquid for 2 hours. Remove the chicken breasts, refrigerate, and shred when needed to use.
Making the salad
Preheat the oven to 375 degrees. Spread the nuts on a rimmed cookies sheet and toast in the oven until nicely browned and crunchy, about 6-8 minutes. Do not over bake or they will burn and taste nasty. Coarsely chop the nuts and put them in a large salad bowl. Add the shredded chicken and green onions.
Quarter the cucumber and cut it into thin slices, and shred the cabbage by cutting the head in half vertically down the middle, making horizontal and vertical cuts about 2" apart in it like dicing an onion, then lay it flat on the cutting board and thinly slice it. Add both vegetables to the salad bowl. Crumble the Ramen noodles into the salad bowl and discard the seasoning packets. Add the cilantro and any of the optional additions that you are using. Toss everything together.
Make the dressing in a 1 or 2 cup measuring cup and whisk diligently until it is homogeneous. Pour the dressing over the salad, being sure to scrape out the residual sugar crystals, and toss well. The noodles will soften as the salad sits after dressing. A nice balance of crunchy and soggy is met if you tossed the salad about one hour before serving it.
Mexican Cabbage Salad
Serves 4-6
Our favorite Mexican restaurant in Modesto, La Morenita, serves a dish of cabbage slaw as a condiment with your chips and salsa which I can't eat enough of. Recently I started poking around to see if I could find an equivalent recipe on the web. A little judicious surfing produced three recipes, including one from Jamie Oliver and one from Mark Bittman, that I amalgamated into one super scrumptious, spicy, and tangy coleslaw. Not a meal in and of itself unless you have sworn off carbs and most proteins, like one anonymous Picky Eater of my acquaintance, who actually would find this recipe "too spicy."
1/2 head of cabbage, thinly sliced
2 carrots, peeled & coarsely grated
1 small bunch of radishes (about 10), trimmed and thinly sliced
1 colorful bell pepper- red, yellow or orange, diced
1 small red onion, quartered & thinly sliced
2 jalapeno peppers, seeded and finely diced
1/2 pint cherry tomatoes or 2-3 plum tomatoes, finely diced
1/4 c. chopped cilantro
Dressing:
2 heaping tsp. of Dijon mustard
zest of one lime
2 Tb fresh lime juice (about what you get from 1 juicy lime)
1 clove garlic put through a press or finely chopped
1/3 c. olive oil
Salt & pepper to taste
Optional: Crispy Tortilla Strips
These are a delicious topping for Mexican salads and chilis. Quick, easy, and low fat.
4 fresh corn tortillas
Preheat the oven to 350F. Cut the tortillas into thin strips and place on a cookie sheet. Toast the tortilla strips in the oven until they are crisp- about 5 minutes.
Gently combine all the prepared vegetables together in a large salad bowl. Mix all the dressing ingredients except the olive oil together, then whisk in the oil. Season with salt and pepper to taste. Pour over the salad and gently stir with a rubber spatula to coat all the vegetables. Eat as a side dish with crispy tortilla strips. Would be good with grilled or roasted meats, spicy beans, quesadillas, etc.
Last, but not least, an Italian style white bean & tuna salad, an amalgamation of three (!) recipes from the cookbook Trattoria by Patricia Wells. The Daddy gave me an unexpected compliment on this salad's "distinct oil profile without the usual strong acidic viniagrette aspect," and then proceeded to tell me that he probably liked it because he was hungry while waiting for the roast to finish cooking. That's the sort of feedback that I just live for.
Italian Bean Salad with (or without) Tuna
Serves 4-6
For the beans
12 oz dried cannellini (white) beans
1 rib celery, broken in 1/2
3 cloves garlic, smashed
1 bay leaf
or, if pressed for time, use 2 14 oz. cans of cooked Italian cannellini beans.. (but the flavor won't be as good!)
For the salad
1/4 cup olive oil
2 Tb balsamic vinegar
3 stalks of celery, diced
1 cup stuffed olives (I like them stuffed with sun-dried tomatoes), cut in rounds
1/4 cup green onions, diced
1 red bell pepper, diced
1/4 cup Italian parsley, chopped
1 can Italian tuna packed in olive oil
salt & pepper to taste
Preparing & cooking the beans
You can use the "quick soak" method to pre-soak the beans. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, about one hour.
Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onion, celery, garlic, and bay leaf. Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much.
Drain the beans, and place in a large bowl while still warm. Toss with the olive oil and balsamic vinegar and some salt. Cool to room temperature.
Gently add all the remaining ingredients except the tuna to the beans. Taste for additional salt, pepper, and a tad more olive oil and vinegar to taste. Turn into a low, flattish serving dish, like a gratin dish.
Drain the olive oil and crumble on top of the beans. Serve & enjoy!
While researching (if you can call it that) this post, I came across a newish book by Patricia Wells- Salad As a Meal: Healthy Main-Dish Salads for Every Season. I look forward to reporting on the contents, although while I am a big fan (the polenta croutons look very enticing!), I do despair that she has lived in Paris/Provence too long when she asks for trout eggs, halibut cheeks, and ultra-fresh eggs for her recipes.
Mexican Cabbage Salad
Serves 4-6
Our favorite Mexican restaurant in Modesto, La Morenita, serves a dish of cabbage slaw as a condiment with your chips and salsa which I can't eat enough of. Recently I started poking around to see if I could find an equivalent recipe on the web. A little judicious surfing produced three recipes, including one from Jamie Oliver and one from Mark Bittman, that I amalgamated into one super scrumptious, spicy, and tangy coleslaw. Not a meal in and of itself unless you have sworn off carbs and most proteins, like one anonymous Picky Eater of my acquaintance, who actually would find this recipe "too spicy."
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| There is something very satisfying about the process of shredding cabbage, especially for these salads. |
2 carrots, peeled & coarsely grated
1 small bunch of radishes (about 10), trimmed and thinly sliced
1 colorful bell pepper- red, yellow or orange, diced
1 small red onion, quartered & thinly sliced
2 jalapeno peppers, seeded and finely diced
1/2 pint cherry tomatoes or 2-3 plum tomatoes, finely diced
1/4 c. chopped cilantro
Dressing:
2 heaping tsp. of Dijon mustard
zest of one lime
2 Tb fresh lime juice (about what you get from 1 juicy lime)
1 clove garlic put through a press or finely chopped
1/3 c. olive oil
Salt & pepper to taste
Optional: Crispy Tortilla Strips
These are a delicious topping for Mexican salads and chilis. Quick, easy, and low fat.
4 fresh corn tortillas
Preheat the oven to 350F. Cut the tortillas into thin strips and place on a cookie sheet. Toast the tortilla strips in the oven until they are crisp- about 5 minutes.
Gently combine all the prepared vegetables together in a large salad bowl. Mix all the dressing ingredients except the olive oil together, then whisk in the oil. Season with salt and pepper to taste. Pour over the salad and gently stir with a rubber spatula to coat all the vegetables. Eat as a side dish with crispy tortilla strips. Would be good with grilled or roasted meats, spicy beans, quesadillas, etc.
Last, but not least, an Italian style white bean & tuna salad, an amalgamation of three (!) recipes from the cookbook Trattoria by Patricia Wells. The Daddy gave me an unexpected compliment on this salad's "distinct oil profile without the usual strong acidic viniagrette aspect," and then proceeded to tell me that he probably liked it because he was hungry while waiting for the roast to finish cooking. That's the sort of feedback that I just live for.
Italian Bean Salad with (or without) Tuna
Serves 4-6
For the beans
12 oz dried cannellini (white) beans
1 rib celery, broken in 1/2
3 cloves garlic, smashed
1 bay leaf
or, if pressed for time, use 2 14 oz. cans of cooked Italian cannellini beans.. (but the flavor won't be as good!)
For the salad
1/4 cup olive oil
2 Tb balsamic vinegar
3 stalks of celery, diced
1 cup stuffed olives (I like them stuffed with sun-dried tomatoes), cut in rounds
1/4 cup green onions, diced
1 red bell pepper, diced
1/4 cup Italian parsley, chopped
1 can Italian tuna packed in olive oil
salt & pepper to taste
Preparing & cooking the beans
You can use the "quick soak" method to pre-soak the beans. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, about one hour.
Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onion, celery, garlic, and bay leaf. Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much.
Drain the beans, and place in a large bowl while still warm. Toss with the olive oil and balsamic vinegar and some salt. Cool to room temperature.
Gently add all the remaining ingredients except the tuna to the beans. Taste for additional salt, pepper, and a tad more olive oil and vinegar to taste. Turn into a low, flattish serving dish, like a gratin dish.
Drain the olive oil and crumble on top of the beans. Serve & enjoy!
While researching (if you can call it that) this post, I came across a newish book by Patricia Wells- Salad As a Meal: Healthy Main-Dish Salads for Every Season. I look forward to reporting on the contents, although while I am a big fan (the polenta croutons look very enticing!), I do despair that she has lived in Paris/Provence too long when she asks for trout eggs, halibut cheeks, and ultra-fresh eggs for her recipes.
** Quoting Shakespeare appears to have brought out my most pompous voice. Sorry!!
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