• Choose a category
• All
• Classic-Fiction

multicolored chopped salad with horseradish citrus dressing

SERVES 6 TO 8

This salad has the perfect balance of sweet, salty, tangy, crunchy, and spicy. It was inspired by a salad I ate at an acquaintance’s house in Malibu a few years ago. The name of the woman who made it escapes me, but the salad stayed with me.

1

bunch romaine lettuce, cut into 1/2-inch strips (about 4 cups)

2

heads purple endive, cut into 1/2-inch strips (about 2 cups)

11/2

cups chopped tomatoes

1

cup chopped hearts of palm

1/2

cup pine nuts

1/2

cup chopped red onion (about 1/2 small onion)

3

ounces fresh shiitake mushrooms, stemmed and chopped

1/2

cup coarsely chopped radishes (about 4 or 5 small radishes)

31/2

ounces goat, cheddar, or other semifirm cheese, cut into 1/2-inch cubes

1

cup fresh corn kernels (about 2 ears corn)

1

cup pea shoots, chopped (optional)

5

dates, coarsely chopped (about 1/2 cup)

horseradish citrus dressing

1

tablespoon Champagne vinegar

4

teaspoons freshly grated or prepared horseradish

2

teaspoons minced garlic

3

tablespoons fresh lemon juice

2

tablespoons mayonnaise

1/4

cup olive oil

Salt and pepper to taste

1. In a large bowl, mix together the lettuce, endive, tomatoes, hearts of palm, pine nuts, onion, mushrooms, radishes, goat cheese, corn, pea shoots, and dates.

2. To make the dressing, whisk together the vinegar, horseradish, garlic, lemon juice, mayonnaise, olive oil, and salt and pepper in a small bowl.

3. Pour the dressing over the salad and toss well before serving.

summer zucchini salad with pine nuts and parmesan

SERVES 4 TO 6

This is a beautiful, fresh Italian side salad inspired by a wonderful Italian woman named Lalitya. She is a master of the simple and divine. The toasted pine nuts add a nice crunch.

2

large zucchini, grated

1/2

cup toasted pine nuts

2

tablespoons fresh lemon juice

2

tablespoons olive oil

Salt and pepper to taste

1/2

cup coarsely grated Parmesan cheese

1. In a medium bowl, mix together the zucchini and pine nuts.

2. In a jar with a lid, combine the lemon juice, olive oil, and salt and pepper. Shake well until the olive oil and lemon juice have emulsified. Pour the dressing over the zucchini and mix well. Stir in the Parmesan and continue stirring just until just blended; don’t overmix.

* * *

did you know. . .

That since 1998, Italy has been the European country with the highest number of organic farms and its organic sector is exhibiting one of the largest annual average growth rates in the European Union.

* * *

arugula and strawberry salad with pumpkin seeds and lemon vinaigrette

SERVES 4 TO 6

Although arugula is a peppery lettuce, it’s a versatile one. It tastes great grilled or stirred into hot pasta, and it makes a wonderful pizza topping. In this dish the sweetness of the strawberries and the tartness of the dressing balance out the spiciness of the arugula.

1

large bunch arugula, chopped (about 5 cups)

6 to 8

fresh strawberries, sliced

1/2

cup pumpkin seeds

lemon vinaigrette

Juice of 2 lemons (about 6 tablespoons)

2

teaspoons agave nectar

1/4

cup olive oil

Salt and pepper to taste

Grated lemon zest for garnish

Edible flowers for garnish (see page 129)

1. In a large bowl, combine the arugula, strawberries, and pumpkin seeds.

2. To make the vinaigrette, in a small bowl, whisk together the lemon juice, agave nectar, and olive oil. Season with salt and pepper.

3. Pour the dressing over the arugula and gently toss. Garnish each serving with a pinch of lemon zest and an edible flower.

green tip

Clean your salad greens with food-grade hydrogen peroxide. Mix 11 equal parts water to 1 part 35 percent food-grade hydrogen peroxide in a spray bottle. Simply spray greens in a colander and rinse with water. It is also a great nontoxic disinfecting cleaner for your kitchen.

edible flowers

Some