Herbed salad with strawberries, pistachios and feta
Tapenade:
1 1/2 cups pitted Kalamata olives
1/2 cup packed fresh basil leaves, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
2tablespoons capers, drained
1/3 cup extra-virgin olive oil
Grated zest of one lemon
Juice of one lemon, plus more if needed 2oil-packed anchovy fillets, chopped 1 garlic clove, chopped
1/2 teaspoon freshly ground black pepper Salad:
2cups cherry tomatoes, halved
3/4 cup fresh basil leaves, torn Coarse salt, if needed
PROCEDURE
1. Microwave corn with husks intact. Four ears will take about 5 minutes. Cool completely, then remove husks and silk. Cut kernels off the cobs. Set aside.
2. Taste the sliced red onion; if it is burning strong, soak in ice water for 20 minutes, then drain and pat dry with paper towel.
3. Tapenade: Combine olives, basil, parsley, capers, oil, zest, juice, anchovies, garlic and pepper in food processor. Pulse to form a coarse paste. Taste; if it tastes flat, add a little more juice. Set aside.
4. Salad: In large bowl, toss corn kernels, red onion, tomatoes and basil. Fold in enough tapenade to coat vegetables. Taste and add salt if needed. You will have leftover tapenade. If I am serving the salad
Kernels can be raw or cooked for fresh corn and tomato salad with tapenade, which offers a range of summer flavors.
with grilled or broiled chicken or fish, I spread some tapenade on it. Otherwise, spread it on sliced baguette and serve it alongside the salad. The salad can be made several hours in advance and refrigerated, well sealed.
Source: Adapted from “Dinner in French,” by Melissa Clark (Clarkson Potter, $37.50)
This strawberry-adorned salad can be assembled a couple of hours in advance through Step 1, keeping the strawberries separate; cover with plastic wrap and refrigerate. The dressing should be kept separate from the salad either in the fridge or at room temperature — stir it before tossing it with the salad mixture and strawberries.
Yield: 6servings as a first course, 4as a luncheon main course
4ears fresh corn
1/2 small red onion, thinly sliced
Herbed salad with strawberries, pistachios and feta, like all the dishes here, can be assembled a couple of hours in advance.
INGREDIENTS
2clean hearts of romaine lettuce, each about 7 ounces, cut or torn into bite-size pieces
1/4 cup fresh tarragon leaves
1/4 cup fresh mint leaves, torn into pieces 8-10strawberries, organic preferred, hulled, quartered
Dressing:
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons minced shallots
Salt to taste
1/4 cup extra-virgin olive oil
Garnish: 1/2 cup toasted salted pistachios and 6 ounces mild creamy feta, such as French feta, cut into rectangles or triangles.
PROCEDURE
1. In large bowl, toss lettuce, tarragon, mint and strawberries. For the dressing,
PROCEDURE
1. Soak onions in 1/2 cup red wine vinegar for about 30 minutes. Tear lettuces into bite-size pieces. In a very large bowl, toss lettuces with radicchio, half of the nuts, half of the cheese, half of the prosciutto, basil and parsley. Pile onto a large platter.
2. Dressing: In medium skillet, slowly cook garlic in olive oil over very low heat for 8minutes, or until just barely colored. Remove with slotted spoon. Turn heat to medium and stir vinegars into oil. Cook for 30seconds and stir in brown sugar. Let it gently bubble slowly for 2 minutes, reducing heat as needed. Stir in reserved garlic, plus salt and pepper to taste. Set aside until warm but not hot. Don't worry if the oil separates. Just remember to stir it before spooning dressing over salad.
3. To serve: Top salad with drained red onions (you can simply pull them from the vinegar — no need to blot) and scatter on rest of nuts, cheese and prosciutto. Add sliced peaches or nectarines to top of salad. Stir warm (not hot) dressing to blend (as much as possible — don't worry if some of oil is still separate); spoon dressing over salad. Serve immediately.