Bust out of a potato salad rut with these summer salads – TwinCities.com

June 9, 2015 - Picnic Time

Grilling, cruise and cabin deteriorate is here. And with all these activities comes a need for some good pasta, potato or other salad. Tired of a same old, same old? Try these summer salads that put a spin on a classical or pull this common daily image to another level.

WATERMELON SALAD

Chef Jordan Smith creates this during his Black Sheep Coal Fired Pizza restaurants in St. Paul and Minneapolis. Smith says that in further to pairing easily with pizza, this salad is good for picnics and barbecues.

Makes 8 to 12 servings.

Watermelon:

1 seedless watermelon

1/4 crater sherry vinegar

12 to 15 leaves basil, sliced into 1/2-inch pieces

1 1/2 tablespoons kosher salt

2 teaspoons belligerent black pepper

Salad toppings:

1 crater spinach

1 crater arugula

1/4 crater extra-virgin olive oil

1/2 crater feta cheese, crumbled

1 can (4 ounces) Marcona almonds

To prepared watermelon: Cut off rind, being certain to mislay all of white. Cut watermelon into 1 1/2-inch-thick slices. Cut slices into 1 1/2-inch strips. Cut strips into 1 1/2-inch cubes. In tiny bowl, brew vinegar, basil, salt and pepper. In stainless-steel blending bowl, brew watermelon with 1/2 crater vinegar mixture. Set aside remaining vinegar mixture.

To arrange salad: In vast salad bowl, brew watermelon with spinach, arugula, olive oil, feta and almonds. Drizzle with remaining vinegar reduction according to taste.

ASPARAGUS, POTATO AND ARUGULA SALAD WITH TARRAGON AIOLI

At Black Sheep Coal Fired Pizza, prepared Jordan Smith says this salad is a favorite given it balances flavors and textures — starchy potatoes, wilty and piquant arugula and crunchy asparagus. Serve aside along side pizza or grilled steak.

Makes 2 servings.

Asparagus, potatoes and arugula:

1 garland asparagus spears, cut diagonally into 1 1/2-inch pieces

Kosher salt and black pepper, to taste

Canola oil, to coat

3 center red potatoes, cut into 1 1/2-inch wedges

1 1/2 cups loosely packaged arugula

1 teaspoon red-wine vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon crumbled feta cheese

3 tablespoons tarragon aioli (recipe follows)

Tarragon aioli:

2 cloves uninformed garlic, peeled

1 egg yolk

2 tablespoons red-wine vinegar

1 tablespoon Italian parsley, chopped

1 tablespoon tarragon, chopped

1/3 crater extra-virgin olive oil

1/3 crater canola oil

1/2 teaspoon kosher salt

Cold H2O (optional)

To prepared potatoes and asparagus: Heat oven to 425 degrees. Place asparagus and potatoes in apart bowls. Drizzle any with canola oil to coat. Season with salt and pepper. Roast potatoes in piece vessel for 30 to 35 mins or tender. Set aside to cool. Roast asparagus in apart piece devise for 12 to 15 mins or until usually proposal and starting to color. Set aside to cool.

To make tarragon aioli: In food processor, brew garlic, egg yolks and red-wine vinegar. Puree. Add chopped herbs. Process until smooth. Gradually supplement extra-virgin olive oil in skinny tide to start emulsion. Gradually supplement half of canola oil. Add salt. Continue adding remaining canola oil. Taste. Add some-more salt and vinegar if necessary. (Note: If aioli is too thick, supplement tiny volume of cold H2O to skinny it.)

To assemble: In vast bowl, brew asparagus, potatoes, arugula, red-wine vinegar, olive oil, salt and pepper. Toss well.

To serve: Place 3 tablespoons tarragon aioli on outdoor corner of plate. Spread to make ring of aioli. Place salad in center of image so some aioli is still visible. (Note: Be certain to raise salad high.) Crumble feta cheese over top.

FOG CITY MACARONI SALAD

We like this macaroni salad from a deli opposite during Mississippi Market Natural Foods Co-op stores in St. Paul. Adding vinegar to a recipe helped keep a salsa from being too mayonnaise-y. Recipe blending from one use during Whole Foods Co-op in Duluth.

Makes 8 servings.

Salad:

2 cups bend macaroni, uncooked

10 ounces cheddar cheese, cubed

1 crater solidified peas

4 celery stalks, diced

4 immature onions, chopped

1/8 crater roasted red peppers, diced

Dressing:

1 crater mayonnaise

2 teaspoons apple-cider vinegar

2 1/4 teaspoons honey

1/2 teaspoon sea salt

1/2 teaspoon black pepper

To prepared macaroni: In vast pot of easily pickled water, prepared macaroni according to package instructions.

To arrange salad: Meanwhile, in vast portion bowl, brew cheese, solidified peas, celery stalks, onions and red pepper.

To make dressing: In tiny bowl, drive together mayonnaise, vinegar, honey, salt and pepper.

To cold macaroni: After pasta is cooked, drain. Rinse with cold regulating H2O to cold macaroni. Drain.

To serve: Add cooled pasta to vegetables. Add dressing. Toss to coast. Serve immediately or chill in refrigerator.

Nancy Ngo can be reached during 651-228-5172. Follow her during twitter.com/nancy ngotc and pinterest.com/nancyngotc

GREEN BEAN AND TOMATO SALAD WITH LEMON DIJON VINAIGRETTE

Looking for a healthy side for smoked ribs or grilled chicken? This no-fuss immature bean salad from reciperunner.com fills a bill.

Makes 4 servings.

Salad:

1 bruise uninformed immature beans, cleared and ends trimmed

1 crater grape or cherry tomatoes, halved

2 tablespoons shallot, minced

Lemon dijon vinaigrette:

2 tablespoons uninformed lemon juice

2 tablespoons Dijon mustard

1 tablespoon rice-wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon agave nectar or honey

1 tiny clove of garlic, minced

Salt and peppers to taste

To blanch beans: Bring vast pot of H2O to a boil. Add a few pinches of salt. Add immature beans. Cook for 3 minutes. Remove beans from water. Immediately thrust into play of ice water.

To prepared salad: Chop tomatoes in half. Mince shallot. In vast portion bowl, brew cooled beans, halved tomatoes and shallot. In tiny play or Mason jar, brew lemon juice, Dijon mustard, vinegar, olive oil, agave, garlic, salt and pepper. Whisk or shake until good mixed.

To serve: Pour salsa over salad. Toss. Serve immediately or store in fridge until prepared to serve.

KALE AND MANGO SALAD

My crony Bekah introduced this massaged kale salad to a group, and it seems everybody has been seeking for a recipe ever since. We were astounded by how honeyed kale could be. Massaging this customarily bitter, heavy, rough, shaggy immature remade a kale into a sweet, light and silky summer salad. Also, if we don’t feel like bark and rupturing a mango, some supermarkets such as Kowalski’s have ready-to-serve mangoes in a furnish section. Here’s a recipe by Aarti Sequeira, published on foodnetwork.com.

Makes 4 servings.

Salad:

1 garland kale, stalks private and discarded, leaves thinly sliced

1 lemon, juiced

Extra-virgin olive oil for drizzling

Kosher salt to taste

1 mango, diced tiny (about 1 cup)

2 tablespoons toasted pepitas (pumpkin seeds)

Dressing:

2 teaspoons honey

Freshly belligerent black peppers to taste

1/4 crater extra-virgin olive oil

To prepared kale: In vast portion bowl, brew kale, half of lemon juice, a drizzle of oil and a tiny kosher salt. Massage for 2 to 3 mins or until kale starts to soften. Set aside while scheming dressing.

To make dressing: In tiny bowl, drive together remaining lemon juice, honey, black peppers and olive oil.

To assemble: Pour salsa over kale. Add mango and pepitas. Toss. Serve.

CORN, EDAMAME AND QUINOA SALAD WITH LEMON-DIJON VINAIGRETTE

“Tastes like summer,” was one criticism when a cooking guest attempted it for a initial time. Not usually that, this healthy salad blending from a twohealthykitchens.com blog stores good for a make-ahead salad. Mix all salad ingredients, though don’t supplement a salsa until a final minute.

Makes 7 to 8 cups.

Quinoa:

2/3 crater water

1/3 crater quinoa

Salad:

3 cups solidified corn

1 can (16 ounces) black beans

1 1/2 cups frozen, shelled edamame (see shopper’s note)

1 crater red pepper, chopped

1/2 crater cilantro, chopped

6 immature onions, chopped

4 garlic cloves, minced

Vinaigrette:

6 tablespoons lemon juice

1/4 crater reduced-sodium soy sauce

2 tablespoons well-spoken Dijon mustard

2 tablespoons olive oil

To prepared quinoa: If quinoa is not pre-rinsed, rinse in sieve, regulating fingers to swish it until H2O runs clear. In tiny saucepan, brew H2O and quinoa. Cook according to package directions.

To arrange salad: Meanwhile, in colander, rinse and empty corn, black beans and edamame. (Note: This washes divided glass from beans and thaws edamame and corn.) Transfer reduction to vast blending bowl. Add red pepper, cilantro, immature onions, garlic and prepared quinoa.

To make vinaigrette: In center bowl, brew lemon juice, soy sauce, mustard and olive oil. Whisk good to combine.

To serve: Pour vinaigrette over salad. Chill for 1 or 2 hours to concede flavors to combine. Toss before serving.

Shopper’s note: Edamame can be found in frozen-food sections during such supermarkets as Trader Joe’s.

VIETNAMESE SUMMER ROLL SALAD

Making open rolls can be time consuming, though this deconstructed recipe from tastykitchen.com food blog (adapted from Running With Tweezers) comes together quickly. Hints of ginger and sugar give this normal Vietnamese image a good twist.

Makes 6 servings.

Noodles :

8 ounces bean thread noodles (see shopper’s note)

Shrimp:

1 tablespoon coconut oil

2 whole shallots, thinly sliced

1/2 bruise shrimp, shells, veins and tails removed

Dressing:

3/4 crater fish sauce

3/4 crater rice vinegar

2 tablespoons ginger, grated

2 whole tiny red chiles, diced

2 tablespoons honey

Garnishes:

1 whole center cucumber, julienned

2 whole carrots, peeled and julienned

1 crater uninformed bean sprouts

1/3 crater uninformed basil, chopped

1/3 crater uninformed cilantro, chopped

1/3 crater uninformed mint, chopped

1/3 crater roasted peanuts, smashed

3 whole orange wedges

To prepared noodles: In vast pot, move H2O to a boil. Add noodles. Cook for 3 to 5 minutes. (Note: Refer to package directions; do not overcook.) Drain noodles in colander. Rinse with cold H2O to stop cooking process. Set aside.

To prepared shrimp: In center saucepan, feverishness coconut oil over medium-high heat. Add shallots. Cook until shallots start to spin golden brown. Remove from pan. Drain on paper towel. Add shrimp to pan. Cook, branch over once, for 3 to 4 mins or until baked through. Remove shrimp from pan. Set aside.

To make dressing: In tiny bowl, drive together fish sauce, rice vinegar, ginger, red chile peppers and honey.

To arrange salad: In vast bowl, toss together noodles, cucumber, carrots and bean sprouts. Add basil, cilantro, mint, shallots and peanuts. Top with shrimp. Squeeze orange wedges over salad. Pour salsa over salad. Toss gently. Serve immediately with additional orange wedges.

Shopper’s note: If you’re incompetent to find bean thread noodles, demeanour for vermicelli rice noodles, that are traditionally used in open rolls and some-more widely available.

source ⦿ http://www.twincities.com/restaurants/ci_28281543/summer-salads-bust-out-potato-salad-rut

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