Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [21]
SALAD TIPS
Soak the greens in cold water in a salad spinner with the basket in place. When they are crisp, lift out the basket, drain the excess water, return the basket to the bowl and spin the greens dry. Use immediately or refrigerate in the salad spinner. Alternatively, you can soak the greens in a large bowl of cold water with a handful of ice cubes for at least 10 minutes. To dry, shake them in a colander, then wrap them in a clean towel or whirl in a salad spinner.
Bags of baby spinach and other greens are time-saving, but they should be washed and crisped in ice water before using.
Head lettuce and other greens from farmers' markets can be gritty. Swish in a large bowl of warm water to relax the leaves and free the sand from any crevices. Crisp and refresh in a second bath of ice water.
Always lift greens out of the rinse water, so you leave behind any grit and the dirty water in the bowl.
Jazz up your salads with torn leaves of fresh herbs like dill, mint and basil.
Boost the protein and bulk up your salad with a handful of toasted nuts or seeds, crumbled cheese or chopped hard-cooked eggs (see [>]).
Grain salads absorb the flavors in dressing quickly. Make a double batch of dressing but add only half at a time, increasing the amount as you taste and evaluate the flavors. The secret is to taste and correct the seasonings right up to serving.
QUICK HITS FOR SALADS
Crispy Chickpeas
These multi-use crisp chickpeas are great for snacking or sprinkling on top of green salads, grain salads or pilafs. They are best eaten freshly made, since they lose their crunch as they stand. Place a large baking sheet in the oven and preheat to 450°F for 10 minutes. Rinse and drain 1 can (15–16 ounces) chickpeas, spread the chickpeas on a folded towel and blot dry. Whisk 1 egg white in a bowl until frothy. Add the chick peas to the egg white and toss to coat. Turn out the chickpeas onto the towel and blot to re move any excess egg. Place the chickpeas in a bag with ¼ cup all-purpose flour and ¼ teaspoon cayenne and shake to coat. Carefully remove the heated pan from the oven and add 3 tablespoons olive oil. Spread the chickpeas on the hot pan and roast, stirring occasionally, until crisp and golden brown, 15 to 20 minutes. To recrisp, spread them on a baking sheet and place in a 400°F oven for 10 to 15 minutes.
MIXED GREENS WITH DRIED OR FRESH FRUIT AND CHEESE
Toss 4 to 6 cups lightly packed torn greens with Basic Vinaigrette ([>]). Toss in one of the following combinations of dried or fresh fruit and nuts or cheese:
Dates, Pistachio and Feta
½ cup snipped pitted dates, 2 tablespoons toasted pistachios and ½ cup cold crumbled feta cheese (preferably mild French).
Dried Apricot, Glazed Walnuts and Stilton
½ cup thin strips dried apricots, ¼ cup glazed walnuts (see [>]) and ½ cup cold crumbled Stilton cheese.
Fresh Apple, Hazelnuts and Parmigiano-Reggiano
1 large or 2 small crisp Fuji or other apples, cut into 16 paper-thin slices, ¼ cup chopped toasted and peeled hazelnuts and curls of Parmigiano-Reggiano. Substitute hazelnut oil for the olive oil and use lemon juice in the vinaigrette.
Fresh Pear, Walnuts and Comté
1 large ripe Bartlett pear, cut into 16 paper-thin slices, ½ cup toasted walnut pieces and curls of Comté cheese. Substitute walnut oil for the olive oil and use lemon juice in the vinaigrette.
Fresh Peach, Toasted Almonds and Manchego
1 large peach, peeled, or nectarine, unpeeled, cut into 16 thin (¼-inch) slices, or 8 small ripe apricots, halved or quartered, ¼ cup toasted sliced skin-on almonds and curls of Manchego cheese. If available, substitute Marcona almonds imported from Spain for the sliced almonds.
TOMATO SALADS
During tomato season, enjoy meaty plum (Roma) tomatoes in mixed salads and juicy round tomatoes in sliced or composed salads. Brightly flavored, acidic tomatoes stand up to richer, bolder-flavored olive oils. This is the time to invest in a big, fruity olive oil, often called "finishing" oil.
Tomato and Mint Salad
Toss 2 to 3 cups firm, ripe