Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [17]
SIMPLE CUCUMBER SALAD
SEAWEED SALAD WITH CUCUMBER
TOMATO SALAD WITH BASIL
WATERMELON, THAI STYLE
ASIAN CHICKEN SALAD WITH GREENS
SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD
MINTY BROILED SHRIMP SALAD
CUCUMBER SALAD WITH SCALLOPS
TRIPLE SESAME SALAD WITH SCALLOPS
MUSSEL AND POTATO SALAD
RICE SALAD WITH PEAS AND SOY
GRILLED BREAD SALAD
SIMPLE GREEN SALAD
MAKES 4 SERVINGS
TIME: 10 MINUTES
MANY PEOPLE ARE hooked on premade salad dressing because they believe that homemade dressing is a production, but it need not be. Try this. (And see Basic Vinaigrette, or Soy or Nut Vinaigrette.)
About 6 cups torn assorted greens
¼ cup extra virgin olive oil, more or less
2 tablespoons balsamic vinegar or sherry vinegar, or fresh lemon juice to taste
Salt and freshly ground black pepper (pepper optional)
Put the greens in a bowl and drizzle them with oil, vinegar, and a pinch of salt. Toss and taste. Correct the seasoning, add pepper if desired, and serve immediately.
HERBED GREEN SALAD, TWO WAYS
MAKES 4 SERVINGS
TIME: 20 MINUTES
A LOAD OF herbs and a strongly flavored vinaigrette make this salad special. Choose either the soy or the nut vinaigrette depending on what appeals to you, what you’re serving the salad with, and what you’ve got on hand.
1 cup assorted chopped mild fresh herbs, like parsley, dill, mint, basil, and/or chervil
2 tablespoons minced fresh chives
½ teaspoon minced fresh tarragon (optional)
6 cups mesclun or other greens
Soy Vinaigrette or Nut Vinaigrette (recipes follow)
1. Combine the herbs and greens; cover with a damp towel and refrigerate for up to 24 hours until ready to serve.
2. When you’re ready to serve, prepare one of the vinaigrettes and toss with the greens. Add more salt or lemon juice if necessary and serve immediately.
Soy Vinaigrette
Whisk together ½ cup grapeseed or olive oil, ¼ cup fresh lemon juice, 2 tablespoons soy sauce, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
Nut Vinaigrette
Whisk together ¼ cup hazelnut or walnut oil, ¼ cup olive oil, ¼ cup fresh lemon juice, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
PEAR AND GORGONZOLA GREEN SALAD WITH WALNUTS
MAKES 4 SERVINGS
TIME: 20 TO 30 MINUTES
AS FAR A cry from iceberg lettuce and bottled dressing as you can imagine, this is a magical combination of powerful flavors made without cooking or any major challenges.
Simple as this salad is, without top-quality ingredients it won’t amount to much. So use sherry or good balsamic vinegar to make the dressing, use pears that are tender and very juicy, not crunchy, mushy, or dry, and use real Italian Gorgonzola. It should be creamy; if you can taste it before buying, so much the better.
This rich salad can serve as the centerpiece of a light lunch, accompanied by little more than bread. It makes an equally great starter for a grand dinner—followed by roasted meat or fish, for example—or a simple one, served with soup.
2 large pears (about 1 pound)
1 tablespoon fresh lemon juice
1 cup walnuts
¼ pound Gorgonzola or other creamy blue cheese
6 cups mixed greens, torn into bite-sized pieces
About ½ cup Basic Vinaigrette
1. Peel and core the pears; cut them into ½-inch chunks and toss with the lemon juice. Cover and refrigerate for up to 2 hours until needed.
2. Put the walnuts in a dry skillet over medium heat and toast them, shaking the pan frequently, until they are aromatic and beginning to darken in color, 3 to 5 minutes. Set aside to cool.
3. Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
4. When you’re ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like. Crumble the toasted walnuts over the salad and serve immediately.
BIG CHOPPED SALAD WITH VINAIGRETTE
MAKES 8 SERVINGS
TIME: 30 MINUTES
THIS IS A salad for a small crowd, though it can be made as big or as little as you like. But please, see this ingredients list as a series of suggestions