Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [21]
VARIATIONS
Spicy Chicken Salad
This is better with skinless, boneless chicken thighs than breasts. Marinate and cook 1-inch chunks as you would the shrimp; they will take about the same amount of time. Remove the chicken, then put the pan over a burner; turn the heat to high and add ½ cup of water. Stir and scrape to release any of the flavorful bits remaining in the pan (the chicken will not release as much liquid as the shrimp, which is why this step is necessary). When the liquid is reduced to a couple of tablespoons, combine it with the olive oil-lemon mixture and proceed as directed.
Spanish-Style Broiled Shrimp Salad
Substitute sherry vinegar for lemon juice and add a teaspoon of ground cumin along with the paprika. Use chopped parsley or tarragon in place of mint.
Southeast Asian-Style Broiled Shrimp Salad
Use peanut oil in place of olive oil, lime juice in place of lemon juice, and cilantro in place of mint. Add a tablespoon or two of soy sauce or fish sauce (nam pla or nuoc mam) to the salad before tossing it.
CUCUMBER SALAD WITH SCALLOPS
MAKES 4 SERVINGS
TIME: ABOUT 1 HOUR (SOMEWHAT UNATTENDED)
SOMETIMES A SIMPLE salad features such powerful flavors that by adding a couple of straightforward ingredients a whole meal appears as if by magic. Here the starting place is a Southeast Asian-style cucumber salad, with a dressing made from lime juice, lemongrass, fish sauce (called nam pla in Thailand and nuoc mam in Vietnam), and a few other strong seasonings.
This dressing commingles perfectly with the natural juices of the cucumbers to moisten the greens. Top all with grilled scallops—or other fish or meat—and you create an easy one-dish meal whose flavor really jumps off the plate. It looks lovely, too, especially if your cucumbers are good enough to leave unpeeled. And (although not by design, I assure you), this salad is extremely low in fat.
4 medium cucumbers, at least 2 pounds
Salt
2 tablespoons nam pla (fish sauce)
Juice of 2 limes
1 small garlic clove, very finely minced
Hot red pepper flakes or finely minced fresh chiles
1 tablespoon minced lemongrass
½ teaspoon sugar
6 cups mixed salad greens
1 to 1½ pounds sea scallops
1 tablespoon neutral oil, like corn or grapeseed
⅛ teaspoon cayenne
½ cup chopped fresh mint, cilantro, basil, or a combination
2 teaspoons sesame oil
1. Peel the cucumbers if they have been waxed, then trim their ends and cut them in half the long way. Scoop out the seeds with an ordinary teaspoon. Sprinkle each half with about ¼ teaspoon salt, then put them all in a colander. Let drain in the sink for about 30 minutes. Rinse lightly and drain again. Cut into ⅛- to ¼-inch-thick slices and put in a bowl.
2. Mix together the fish sauce, lime juice, garlic, hot pepper to taste, lemongrass, and sugar. Thin with a tablespoon of water. Taste and add more of any flavoring you wish. Toss the dressing with the cucumbers and set aside.
3. Put the greens on a large platter. Put a large nonstick skillet over high heat. Toss the scallops with the oil, then sprinkle them with salt and the cayenne. When the skillet begins to smoke, add the scallops, one at a time and without crowding, until they are all in the pan. Cook for about 2 minutes on the first side, turning as they brown; depending on their size, cook for 1 to 3 minutes on the second side. (Scallops are best when their interior is slightly underdone; cut into one to check it.)
4. Toss the cucumbers with most of the herbs and spoon them and all of their juices over the greens. Top with the scallops. Drizzle with the sesame oil and top with the remaining herbs. Serve immediately.
VARIATIONS
A few simple and foolproof additions to the salad:
• Toss a cup of roughly chopped watercress, arugula, or spinach into the cucumbers before dressing.
• Add a cup of peeled and minced apple, jícama, or minced bell pepper—preferably