• Choose a category
• All
• Classic-Fiction

7

ounces buffalo mozzarella

1/4

red onion, cut into thin strips

One

15-ounce can cannellini beans, rinsed

8

ounces canned albacore tuna

6

olives (optional)

1/3

cup olive oil

3

tablespoons balsamic vinegar

Salt and pepper to taste

1. In a large bowl, mix together the arugula, tomatoes, mozzarella, onion, beans, tuna, and olives (if using).

2. Mix together the olive oil, vinegar, and salt and pepper in a jar with a lid. Close the lid and shake well until the oil and vinegar have emulsified.

3. Toss the salad with the vinaigrette until well mixed.

* * *

COOK’S NOTE: In the spring and summer you can find wild arugula at the farmers’ market. Unlike the larger varieties, this tiny leaf doesn’t need to be cut—just throw it into the salad as is.

* * *

asian chopped salad with grilled shrimp

SERVES 4 TO 6

This is a colorful and light summer salad with a zesty ginger-soy dressing. Ask your fishmonger for the most sustainably harvested shrimp available; there is scientific evidence that wild shrimp are higher in vitamin B12 than their farmed counterpart.

10 to 12

large shrimp, peeled and deveined

1

tablespoon minced garlic

2

tablespoons rice wine vinegar

1

tablespoon canola oil

6

cups loosely packed 1/2-inch strips of romaine lettuce (1 to 11/2 heads)

1/2

medium red bell pepper, seeded and cut into 1/4-inch cubes

1

medium carrot, peeled and grated on medium holes

1/4

cup thinly sliced purple cabbage

1/4

cup edamame (soybeans), cooked and shelled

2

scallions, sliced at an angle (white and green parts)

2

tablespoons coarsely chopped fresh cilantro

Ginger-Soy Dressing (recipe follows)

1/4

cup slivered almonds

1

tablespoon plus 1 teaspoon toasted sesame seeds

Salt and pepper to taste

1. Put the shrimp in a medium bowl. Add the garlic, vinegar, and oil, and marinate for 30 minutes in the refrigerator.

2. Heat a grill pan over medium-high heat and put the shrimp in the pan. Cook the shrimp, turning constantly, for 5 to 6 minutes, until the edges have curled and turned brown. Remove from the pan and let cool. Cut the shrimp into bite-size pieces and set aside.

3. In a medium salad bowl, combine the lettuce, bell pepper, carrot, cabbage, edamame, scallions, and cilantro. Add the shrimp and dressing and toss until well mixed. Top the salad with the slivered almonds and toasted sesame seeds and season with salt and pepper.

ginger-soy dressing

MAKES ABOUT 1/2 CUP

In a medium glass jar with a lid, combine the ginger, shallot, agave nectar, soy sauce, and brown rice vinegar. Close the lid, making sure it’s nice and tight (you don’t want to splash dressing all over your wall), and shake well. Then add the toasted sesame oil, sesame oil, and salt and pepper and shake until the dressing emulsifies. It will become nice and thick.

2

teaspoons minced ginger

2

teaspoons minced shallot

1

teaspoon agave nectar

2

teaspoons soy sauce

2

tablespoons brown rice vinegar

1

teaspoon toasted sesame oil

2

tablespoons sesame oil

Salt and pepper to taste

cold sesame soba noodle salad

SERVES 6

Every year my cousin Karline Schmidt arrives from Germany and stays with us while she attends an acting workshop. She has a few signature dishes, and this is one of them. This refreshing salad is a great side dish to serve with Barbecue Baked Alaskan Salmon (page 167) or as part of an Asian-inspired buffet. It is also a perfect main dish for vegetarians.

8

ounces soba noodles, cooked according to the package directions

31/2

ounces extra-firm tofu, cut into 1/4-inch cubes

2

scallions, chopped (white and green parts)

1/2

cucumber, peeled, seeded, and cut into 1/4-inch cubes

1/3

cup chopped fresh cilantro

2

tablespoons tahini

2

tablespoons rice vinegar

1

tablespoon toasted sesame oil

1

tablespoon sesame oil

1

teaspoon soy sauce

2

tablespoons toasted sesame seeds

1. Combine the