Salads have been around for many decades, but without much fanfare. They all had the same characteristics; they were not exactly on the hit parade. There were a lot of carrot sticks, clusters of broccoli and cauliflower, pre-packaged croutons, and typical fat-free dressings. Leave it to millennials to make it clear they were not happy with these lackluster options. Gone are the days of iceberg and olives, heavy dressings, and craving a Big Mac after a meal. Today, trends are headed back to nature for sustenance, in a significant way, and cooks are using roasting and grilling techniques for beets and other vegetables to bring out the sweetness and flavors. Because of these new and creative combinations, salads require very little dressing—just a drizzle of olive oil and vinegar peppered with fresh herbs and lemon are all that is needed to enhance the natural flavors. Tahini and hummus are now staples, and they are a great addition to any salad, adding not only extra flavor but a punch of protein. This generation is on to something and I, for one, am behind them. I had never eaten a beet in my life— they reminded me of dirt—until I grilled some orange and red ones. The flavor was complex and completely different, especially when combined with goat cheese and walnuts. If you haven’t had a salad as a meal in a while, take it from the youngsters and try one. They are great for you, and the tastes and combinations are off the charts. Happy summer, y’all.
SHAVED PARMESAN, TOASTED PINE NUT, AND FENNEL SALAD
DRESSING:
¼ cup extra-virgin olive oil, plus extra for drizzling
Pinch kosher salt
Freshly ground black pepper to taste
3 tablespoons red wine vinegar
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
In a bowl, whisk ingredients together; set aside.
SALAD:
2 fennel bulbs with fronds
½ cup toasted pine nuts
1 cup fresh mint leaves, julienned
1 tablespoon extra-virgin olive oil
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper to taste
1 cup freshly shaved Parmesan cheese
1 cup croutons
Remove stalks and fronds from fennel bulb. Using a sharp knife, thinly slice stalks and bulb and place in a large bowl. Add pine nuts and mint. Drizzle with olive oil, lemon juice and zest, salt, and pepper. Toss all together with dressing, and sprinkle shaved Parmesan and croutons on top. Serve immediately.
Yield: 4 servings
AVOCADO AND CHICKPEA SALAD WITH FRESH MOZZARELLA AND CHILI LIME DRESSING
This salad is better the second day after the flavors have married overnight.
Dressing:
2 tablespoons olive oil
Zest and juice of 2 limes
1 tablespoon honey
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt 1
teaspoon freshly ground black pepper
¼ cup fresh cilantro, chopped
Salad:
2 cans chickpeas, rinsed and drained
1 cucumber, chopped
1 cup grape tomatoes, halved
1 small red onion, chopped
1 avocado, peeled, seed removed, and sliced
⅓ cup shredded carrots
1 cup alfalfa sprouts
1 (8-ounce) package sliced fresh mozzarella cheese
In a bowl, whisk dressing ingredients together; set aside. In a large bowl, combine remaining ingredients except for the sprouts and cheese, then toss with dressing. When ready to serve, place 3 slices of fresh Mozzarella on each plate and top with salad. Sprinkle each plate with alfalfa sprouts. Check seasonings and serve.
Yield: 4 servings
THE GRILLED NOLA
This a take on a recipe from Chuck McCarty when he opened Nola’s restaurant in Indianola.
Spicy Pecans:
1 cup whole pecans
2 tablespoons melted butter
¼ cup brown sugar
½ teaspoon red pepper
6 leaves Romaine lettuce, ends removed, and leaves washed and patted dry
6 leaves kale leaves, ends removed, and leaves washed and patted dry
Olive oil
Kosher salt and freshly ground pepper to taste
1 (8.25-ounce) can mandarin oranges, drained
1 pear, chopped and tossed with lemon juice
Spicy Pecans (recipe follows)
1 ounce blue cheese, crumbled
Cardini’s Sweet Balsamic Vinaigrette (or other balsamic dressing)
For pecans, preheat oven to 325 degrees. In a small bowl, toss pecans, butter, brown sugar, and red pepper together. Spread onto a baking sheet, and bake for 15 minutes. Remove from oven and let cool. Meanwhile, heat grill or grill pan to medium-high heat. Toss Romaine and kale leaves with olive oil, kosher salt, and freshly ground pepper. Place lettuce and kale leaves on grill and cook for 5 minutes on each side or until grill marks show and leaves have barely begun to wilt. Remove from heat. When ready to serve, divide leaves between 2 plates. Sprinkle oranges, chopped pears, spicy pecans, and blue cheese over both plates of leaves. Drizzle dressing over each plate.
Yield: 2 servings
HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS
1 (14-ounce) can chickpeas, drained and rinsed
½ teaspoon salt
1 teaspoon cumin
2 cloves garlic, chopped
2 tablespoons lemon juice
¼ teaspoon sesame oil
½ teaspoon black pepper
¼ cup tahini sauce
½ teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons water, if needed Fresh chopped parsley
1 bunch asparagus, tough ends removed and blanched
1 (12-ounce) container or bag vegetable chips
In bowl of a food processor, combine chickpeas, salt, cumin, garlic, lemon juice, sesame oil, black pepper, tahini, and red pepper flakes. Purée mixture until smooth. With machine running, slowly pour in olive oil until well combined. Add water if mixture is too thick. Check seasonings and transfer hummus to a serving bowl. Sprinkle with chopped parsley and drizzle with olive oil. Serve with asparagus and vegetable chips.
Yield: 2 cups
GRILLED ARTICHOKES WITH LEMON HERB AIOLI
Lemon Herb Aioli:
2 egg yolks, plus 1 whole egg
Juice of 2 lemons
½ teaspoon white vinegar
Dash hot sauce
Pinch salt
2 cups vegetable oil
1 cup chopped mixed herbs such as dill, tarragon, and chives
2 whole artichokes
Salted water for steaming
Olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
For aioli, in a blender, combine egg yolks, whole egg, lemon juice, vinegar, hot sauce, and salt. With blender running, slowly add oil until mixture is thick and completely emulsified. Check seasonings and stir in freshly chopped herbs. Refrigerate until ready to use.
Using a sharp knife, remove stem and cut top quarter off of artichoke, removing any pointy stems. In a medium saucepan with a tight-fitting lid, place artichokes in a steamer basket over boiling salted water. Steam artichokes for approximately 20 minutes, being sure not to boil water out. Insert a knife into bottom of artichoke, which will be tender when ready. Remove from water and cut each in half. Using a spoon, remove brushy centers above hearts. Brush each half with olive oil and lemon juice, and sprinkle with salt and pepper. Heat grill or grill pan to medium heat and place artichoke halves cut side down directly on grill. Cook for 5 to 10 minutes, until obvious marks are made. Turn over and cook for 5 minutes more. Remove from grill and keep warm. Serve with Lemon Herb Aioli while artichokes are still warm.
Yield: 2-4 servings
GRILLED BEET SALAD WITH GOAT CHEESE AND WALNUTS
6 whole beets (red or golden)
¼ teaspoon kosher salt
2 tablespoons Cavender’s Greek seasoning
Pinch cayenne pepper
Vegetable oil
1 bunch baby arugula
½ pound soft goat cheese
¼ cup chives, cut into matchsticks
Dressing:
1½ ounces red wine vinegar
1 ounce walnut oil
1¼ cups walnuts
2 shallots, peeled and sliced
½ stick butter
For beets, in a medium saucepan, bring beets and enough water to cover to a boil. Add salt and cover pan. Cook until fork tender. Remove from pan. Under running water, rub with a towel to remove skins. Slice into ½-inch rounds. Toss with Cavender’s seasoning, cayenne pepper, and vegetable oil. Heat grill or grill pan to high heat. Place beets on hot grill and cook for 2 to 3 minutes on each side. Remove from heat and set aside.
For dressing, in a large bowl, whisk together red wine vinegar and walnut oil. In a skillet over medium heat, sauté walnuts and shallots in butter over medium heat for 5 minutes. Remove walnuts and set aside. Whisk pan butter and shallots into vinegar and oil. Toss grilled beets in half of vinaigrette.
For salads, when ready to serve, divide baby arugula between 4 plates. Place 4 to 6 beets on top of arugula and drizzle with remaining vinaigrette. Add 4 to 5 dollops of goat cheese to each plate, and then scatter walnuts and chives over all.
Yield: 4 servings
LITTLE GEM WEDGE SALAD WITH TAHINI RANCH DRESSING
Dressing:
1 small clove garlic, finely chopped
I tablespoon fresh dill, chopped
1 cup plain Greek yogurt
3 tablespoons tahini
2 to 3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper to taste
2 small heads Little Gem lettuce or other tender lettuce such as butter-leaf or Boston, halved
3 tablespoons white wine vinegar
1 tablespoon kosher salt
1½ cups torn, mixed tender herbs such as basil, dill, parsley, or tarragon
¼ cup mixed toasted sunflower, sesame, poppy, or hemp seeds
¼ cup sliced chives
1 tablespoon crushed mixed peppercorns
Flaky sea salt to taste
For dressing, in a small bowl, whisk garlic, fresh dill, yogurt, tahini, and lemon juice together. Drizzle in olive oil and season with kosher salt and pepper. When ready to serve, in a large bowl, toss lettuce with vinegar and season with kosher salt. Add mixed herbs and toss again. Spread dressing over 4 plates and top with salad. Sprinkle each salad with seeds, chives, peppercorns, and flaky sea salt. Drizzle each plate with extra olive oil and sprinkle with pepper.
Yield: 4 servings
