Flavours of summer come together in Eric Akis’ salad medley
R ecent visits to farmers’ markets have inspired me to make salad. With such an array of good taste, it didn’t require much arm-twisting.
It did require a bit of tossing, though, and some of the results are showcased in today’s four recipes. In them, I’ve collectively used 10 types of vegetables and four types of herbs. I’ve also given each recipe international flair by adding bold spices, citrus and quality olive oil.
The latter was definitely the case with my Moroccanspiced potato and carrot salad, which I aromatically accented with flavours such as cumin, garlic and lemon. I’ve been making that salad for years and I tweak it now and again. This time, I did that by adding freshly grated, colour-enhancing zucchini to the mix of ingredients.
Greek salad is at its best in the summer because you can use full-flavoured local tomatoes, cucumbers, peppers and other items. In my version of it today, I added some protein to the salad by also tossing in some nutritious lentils.
My third salad is lemon dilly creamy cucumber salad. It uses the bumpyskinned field cucumbers that, as its name suggests, are grown in the field, not a hothouse as many smoothskinned English cucumbers are. Locally grown, just-picked field cucumbers have a fantastic, almost sweet flavour and crisp texture that married Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday. well with the tart, creamy and herbaceous flavours found in the salad’s dressing.
My last creation is fennel and tomato salad with baby salad greens. To make it, crisp slices of fresh fennel bulb are combined with a sweet mix of tomatoes that I cut into wedges. The dressing is balsamic vinegar- and olive oil-based, two tastes that go well with fennel and tomatoes. Just before it’s served, tender baby salad greens are tossed into the salad, adding another taste element and stunning green colour.
All of today’s salads should pair well with a variety of summer entrées, whether it’s barbecued lamb leg; kebabs; whole, cooked, chilled salmon; or a Mediterranean-style chicken dish. These salads could also be brought to a summer potluck.
Moroccan-Spiced Potato and Carrot Salad with Zucchini
Lemon, spices and garlic give this salad an intriguing, Moroccan-style taste. To ensure they cook evenly, make sure you cut the carrots and potatoes similar in size. Preparation time: 10 minutes Cooking time: About 8 minutes Makes: 8 servings 1 lb carrots, cut into 1⁄2-inchthick coins 1 lb white or red-skinned potatoes, cut into 1⁄2-inch cubes 2 Tbsp lemon juice 1⁄4 cup olive oil 1 tsp honey 2 tsp ground cumin 2 tsp paprika 1⁄4 tsp cayenne pepper 2 medium garlic cloves, minced • salt and freshly ground black pepper to taste 1 cup coarsely grated zucchini 3 green onions, thinly sliced 3 Tbsp chopped fresh mint -- olive oil for drizzling (optional)
Place the carrots and potatoes in a medium pot and cover with cold water. Gently simmer until vegetables are just tender, but still holding their shape, about eight minutes.
While the carrots and potatoes cook, make dressing by combining the remaining ingredients, except oil for drizzling, in a large bowl.
When cooked, drain the carrots and potatoes and, while still hot, toss them with the dressing. Taste the salad and adjust the seasoning with salt and pepper, if needed.
Serve salad warm at room temperature, or cool by refrigerating it and serving it chilled. If desired, just before serving, drizzle the salad with a little olive oil.
Greek-style Lentil Salad
This earthy lentil salad is given a Greek-style taste by tossing the legume with such things as feta cheese, cucumbers, olives and peppers. Preparation time: 15 minutes Cooking time: None Makes: 8 to 10 servings 1/3 cup olive oil 2 Tbsp lemon juice 2 medium garlic cloves, minced 1 tsp ground cumin 1/8 tsp cayenne pepper 1/4 cup chopped fresh oregano • salt and freshly ground black pepper to taste 1 (19-oz) can lentils, drained well, rinsed and drained well again 175 g feta cheese, crumbled 1/3 English cucumber, cut into small cubes 1/2 medium yellow or red onion, diced 1 medium green pepper, diced 12 cherry tomatoes, each quartered 3/4 cup pitted black olives
Combine the first seven ingredients in a medium to large bowl. Add the remaining ingredients and toss to combine. Cover and refrigerate the salad until ready to serve. Salad can be made several hours before needed. Just before serving, gently toss again and adjust seasoning if needed.
Lemon Dilly Creamy Cucumber Salad
Before this salad is made, the cucumbers are salted, allowed to sit, and then drained of excess moisture. This process helps the cucumbers stay crisp in the salad and causes them to draw in the fine flavours of the dressing. Preparation time: 15 minutes, plus cucumber salting time Cooking time: None Makes: 6 to 8 servings 3 medium field cucumbers, each about 8 inches long 3/4 tsp salt 1/3 cup sour cream 3 Tbsp mayonnaise 1 tsp finely grated lemon zest 1 Tbsp chopped fresh dill 1 Tbsp lemon juice 2 tsp Dijon mustard 1 1/2 tsp honey • pinch white pepper
Peel the cucumbers, and then cut each one in half, lengthwise. Use a small spoon to remove the seeds from the centre of each half cucumber. Slice the cucumber halves into 1/4-inchthick slices, place in a bowl, and toss with the salt. Cover and let the cucumber stand at room temperature for one hour.
While the cucumbers are being salted, make the dressing by combining the remaining ingredients in a small bowl. Cover and refrigerate until needed.
After one hour, drain the excess liquid from the cucumber. Add the dressing to the cucumbers, toss to combine, and serve.
Fennel and Tomato Salad with Salad Greens
Licorice-like fennel, and sweet, in-season local tomatoes combine in this salad tossed with tender salad greens. Preparation time: 15 minutes Cooking time: None Makes: 6 to 8 servings 2 Tbsp balsamic vinegar 5 Tbsp olive oil 2 tsp honey 1/4 tsp ground cumin 1 small garlic clove, minced 2 Tbsp chopped fresh fennel fronds (see Note) 3 cups thinly sliced fresh fennel bulb (see Note) 1 1/4 lb assorted tomatoes, cut into small wedges (see Note) 3 cups packed baby mixed salad greens
Combine the first six ingredients in a large bowl. Add the sliced fennel and toss to combine. Cover and refrigerate until ready to serve. (Salad can be readied to this stage several hours before needed.)
When ready to serve, add the tomatoes and salad greens to the bowl, toss to combine, and serve.
Note: Two small fennel bulbs, or one medium to large, should yield the 3 cups needed for this recipe. To prepare the fennel, trim off the stem-like top and save some of the leafy fronds for the salad. Peel the outside of the fennel bulb if it appears to be tough or is discoloured. Remove the centre core from the bulb. Now cut the fennel bulb in half and it’s ready to thinly slice.
When buying the tomatoes, for a more interesting looking salad, select a mix of different colours.