Salads and slaws for 4th of July
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Potato and shrimp salad with green goddess dressing Total time: About 1 hour and 20 minutes Servings: 6 Note: Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.
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The curried slaw at Napa’s Mustards Grill restaurant is a simple recipe that pops with bold flavors.
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Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil.
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Tomato and white bean salad Total time: 45 minutes Servings: 6 Note: Add a drained can of good-quality tuna and this becomes a light summer supper. 1 1/4 pounds mixed miniature tomatoes 1/2 teaspoon salt 2 teaspoons minced garlic 2 tablespoons capers 1 tablespoon olive oil 1 teaspoon red wine vinegar 1/4 cup diced red onion 1 (15-ounce) can cannellini beans 1/4 cup whole flat-leaf parsley leaves 1.
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Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: This looks best with tomatoes of different colors. 2 shallots, sliced moderately thin 3 tablespoons red wine vinegar 1 tablespoon minced garlic 1/2 cup olive oil, divided 1/4 pound fresh goat cheese 3 tablespoons minced chives (about 1 bunch) 1 baguette (about 3/4 pound) 1 1/4 pounds tomatoes, sliced into 1/4- to 1/2-inch thick rounds Salt Freshly ground pepper 1.
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Total time: 30 minutes plus 20 minutes soaking time Servings: 6 to 8 2 ears corn 1/2 clove garlic 1/3 cup finely diced red onion 1/2 pound red and yellow miniature tomatoes, cut in half 4 teaspoons lemon juice 1/4 cup olive oil 3/4 teaspoon salt 1/2 pound arugula 1 ounce Parmigiano-Reggiano 1.
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Total time: 30 minutes Servings: 6 Note: Use the best-tasting tomatoes you can find, whether they’re heirlooms, cherry tomatoes or any other type. 1/3 pound stale ciabatta, or other artisan-style bread 1 pound tomatoes 1 teaspoon salt Freshly ground black pepper 3 tablespoons red wine vinegar 1/2 cup olive oil 3/4 cup diced red onion 3 tablespoons toasted pine nuts 3 ounces arugula (about 5 or 6 good handfuls) 1.
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Total time: 35 minutes plus chilling time Servings: 6 to 8 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro 1.
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Total time: 25 minutes Servings: 6 to 8 2 pounds zucchini (about 6 small or 3 to 4 medium) 4 plum tomatoes, seeded and diced into 1/4 -inch pieces 1 teaspoon minced garlic 1/4 cup sherry vinegar, or to taste 2 tablespoons best-quality olive oil, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste 8 large basil leaves thinly sliced 1/2 cup toasted pine nuts Shaved Parmigiano-Reggiano for garnish 1.
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Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw.
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Total time: 15 minutes, plus chilling time for the salad Servings: 6 Note: Adapted from “The Prudence Penny Regional Cookbook” edited by Ruth Berolzheimer. 2 tablespoons lemon juice, plus more to taste 3 tablespoons mayonnaise 3 tablespoons sour cream 1/2 teaspoon salt 2 cups chopped roasted chicken, cut into 1/2 -inch pieces 1/2 cup diced tart apple (such as Granny Smith), plus 1 apple for garnish 1/2 cup canned sliced black olives, drained 1/2 cup diced celery 1.
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Total time: About 1 hour Servings: 4 Note: Black tomatoes can be found at farmers markets (Jaime Farms) and select grocery stores; you can substitute other medium heirloom or on-the-vine tomatoes. 1/4 cup good-quality olive oil, plus extra for drizzling 4 cups country white bread, preferably stale, cut into ¼-inch cubes Sea salt 3 cloves garlic, minced 1 small red chile, minced 4 medium black tomatoes, coarsely chopped 1 1/4 cups halved grape and/or cherry tomatoes, assorted colors 1/2 cup finely diced red onion 2 tablespoons red wine vinegar Pinch of freshly ground black pepper 1 tablespoon coarsely chopped oregano 1/4 cup coarsely chopped basil 1/4 cup coarsely chopped parsley 1 cup watercress 1.
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Total time: 15 minutes, plus chilling time Servings: 6 to 8 2 cups cooked, drained black beans (canned are fine, just rinse off the salt) 2 tablespoons minced white onion 3 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice 5 tablespoons best-quality olive oil 1 teaspoon ground cumin Salt Freshly ground black pepper 1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice 1 cup diced hearts of palm 1 cup grape tomatoes, quartered lengthwise 1 medium ripe Hass avocado, peeled, seeded and diced 1.
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Total time: 15 minutes, plus marinating time Servings: 6 Note: From test kitchen director Donna Deane.
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Total time: 45 minutes Servings: 6 Note: If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color.
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Note: Adapted from a recipe by Rose Polito of Polito Farms Serves: 4 4 cups greens, such as a mixture of red leaf lettuce and baby arugula 1/2 red onion, very thinly sliced 3 Oroblancos or grapefruits, sectioned with juices saved 1 avocado, diced 1/4 cup Moroccan black olives 1/2 cup sweet Gorgonzola cheese, crumbled Vinaigrette: 1/3 cup grapefruit juice 1 tablespoon balsamic vinegar 1/2 cup olive oil 1 teaspoon sugar 1 tablespoon tarragon or dill, finely chopped 1 teaspoon salt Half-dozen turns of freshly ground black pepper Wash lettuce, making sure to dry well.
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Total time: 25 minutes Servings: 8 to 10 1 generous cup chopped pecans 3 1/2 pounds (about 3 large or 4 medium) celery root Cider vinegar 2 large Gala apples 1/2 cup dried currants 1 cup sour cream 1 3/4 teaspoons prepared horseradish 1 1/2 teaspoons Dijon mustard 1 teaspoon sugar Salt Freshly ground black pepper 1.
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Total time: 10 minutes Servings: 6 1 large ( 1/2 pound) head of radicchio 1/4 cup olive oil, plus 1 tablespoon for brushing on radicchio 1/2 small red onion, thinly sliced (about 1/2 cup) 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt, pepper 1.
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Total time: 25 minutes plus 30 minutes chilling Servings: 6 to 8 1/2 cup dried cranberries 1/2 cup plus 2 to 4 tablespoons Calvados (or applejack) 1 egg yolk, at room temperature 1/2 teaspoon sea salt or more to taste 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 cup walnut oil 1/2 cup peanut oil 1 large Granny Smith apple 2 cups cooked wild rice 1/2 cup toasted pecans, chopped fine 1/2 to 1 cup crumbled Maytag blue cheese 1.
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Total time: 25 minutes Servings: 6 Note: You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab. 1 cup mayonnaise 1/2 teaspoon curry powder 1 tablespoon snipped chives 3 tablespoons whipping cream 3 cups torn frisee 1 cup torn watercress 3/4 to 1 pound vacuum-packed Dungeness crab meat 1 apple, peeled, cored and cut into matchsticks 1/4 cup toasted sliced almonds 1.
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“A well-made potato salad is one of the most delicious side dishes you can have,” says Food editor Russ Parsons.
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Recipe: Watermelon with mint and lime
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Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.
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Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1.
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This simple side dish has a hint of sweetness and spice.
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Dear SOS: Cole’s at 6th and Main streets in historic downtown makes a fantastic bacon potato salad.
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Total time: 1 1/2 hours Servings: 4 to 6 Note: Peperonata, a basic stew of tomatoes, onions and peppers, is found all over the Mediterranean.
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Total time: 35 minutes Servings: 6 1 1/2 pounds boiling potatoes 1/2 cup beef broth 2 tablespoons minced onion 6 tablespoons white wine vinegar Salt 1 teaspoon brown mustard 1 tablespoon minced parsley 1 1/2 teaspoons minced chives 3 tablespoons oil 1.
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Total time: About 40 minutes Servings: 6 Note: From test kitchen director Donna Deane. 1 1/2 pounds mixed red and white new potatoes 1 tablespoon butter, melted 1 teaspoon finely chopped dill 1 teaspoon chives, cut into 1/4-inch pieces 1 teaspoon minced chervil leaves 1/4 teaspoon fleur de sel 1/8 teaspoon freshly ground pepper 1.
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Total time: 40 minutes Servings: 6 Note: From “The Greens Cookbook.”
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Total time: 25 minutes Servings: 4 to 6 Note: From Donna Deane 1 cup (loosely packed) shredded red cabbage 3 cups (loosely packed) shredded green cabbage 3 cups (loosely packed) shredded savoy cabbage 1/2 cup green pepper, cut into small dice 1/4 cup chopped green onion 1 tablespoon finely chopped cilantro 1 tablespoon chopped tarragon leaves 3 tablespoons best-quality olive oil 2 tablespoons white wine vinegar 1 teaspoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt Cracked black pepper 1.
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Total time: 15 minutes Servings: 8 as an appetizer or side dish Note: Adapted from “Beyond the Great Wall.”
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To put it mildly, Test Kitchen manager Noelle Carter has a thing for bacon.
