Taco Salad with Homemade Tortilla Strips

This vegetarian taco salad comes together very quickly since the only thing that's actually cooked is the tortilla strip garnish.  While they bake you whip up an avocado dressing and chop up some onion, tomatoes, cheddar and jalapeno and you're good to go.  It's a filling main dish salad for those days you want to go vegetarian, but of course you could add chicken or any leftover meat if you want.  My favorite part of the salad and the thing that sets it apart from most taco salads is the homemade tortilla strip garnish (aka "crunchies").  They're very dramatic, easy to make, and irresistible as a snack.

You simply slice up a few corn tortillas, spray them with cooking spray and sprinkle with chili powder (or any other favorite seasoning) and salt, then bake for 12-13 minutes until crunchy.  Be sure to make extras because about half get eaten as snacks before they ever make it to the salads.

If you wanted to make this salad even easier you could substitute a store-bought southwestern ranch dressing.  In that case you might think about adding sliced avocado to the salad.  Or not. That's the great part about homemade salads, it's totally up to you.

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Taco Salad with Homemade Tortilla Strips

Serves 4

tortilla strips:

3 (6-inch) corn tortillas

Cooking spray

Chili powder

Salt

lime avocado dressing:

1/3 cup plain Greek yogurt

2 limes, juiced

1 avocado

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

Pinch of salt and pepper

salad:

12 cups salad greens

1 cup cherry tomatoes, halved (assorted colors are nice)

1 cup black beans

Chili powder

Salt

1 cup fresh cooked (or frozen thawed) sweet corn

1/2 red onion, sliced

1 cup ½” cubes white cheddar cheese

1 jalapeno or serrano pepper, sliced

2 tablespoons chopped fresh cilantro

Preheat the oven to 400 degrees. Slice the tortillas into 1/4 or 1/2 inch thick strips. Place them on a baking sheet and lightly spray with cooking spray. Sprinkle with chili powder and salt. Bake for 12-13 minutes, until crispy and golden brown. (Watch closely during the last few minutes, they can burn quickly.)  Cool.

While the tortillas are baking, make the dressing. Add all of the ingredients to a food processor or blender and puree until smooth and creamy. Taste and season as desired.  If you want a thinner dressing, add a little water or milk.

Add chili powder and salt to taste to the black beans and toss to combine.

To build the salads, divide greens between 4 plates.  Add piles of tortilla strips, black beans, tomatoes, onion, cheddar cheese, and jalapeno slices.  Drizzle with the dressing and garnish with cilantro.

Pork Tenderloin Salad with Melon and Feta Dressing

This salad is very summery with the cool refreshing melon, cucumber and mint as well as the creamy feta dressing, which really ties the whole salad together.  If you can find a French feta, give it a try - it's less salty, softer and more mild than Greek feta.  I buy the Valbreso brand at the local natural foods store and really prefer it to Greek feta.

To save time, make the pork in advance (grill it earlier in the week when you've already got the grill going for something else) and on the day you want to serve it, pick up a container of pre-cubed watermelon and cantaloupe that you can find at virtually every grocery store these days.  It's much easier to take those large cubes and cut them into smaller ones than to start with a whole cantaloupe and a whole watermelon.  Then all you have to do is make the dressing, chop a few things and toss everything together for a delicious and healthy dinner.

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Pork Tenderloin Salad with Melon and Feta Dressing

Servings: 4

Note: buy a carton of pre-cubed mixed watermelon and cantaloupe in the produce department to save time and effort. Cut the large cubes down to ½” in size.

1/2 cup thinly sliced red onion
4 ounces feta cheese, crumbled, divided
1/3 cup low-fat buttermilk
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus extra for brushing the pork
Freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Kosher salt
1 ½ cups ½ -inch cubed and seeded cantaloupe and watermelon, mixed
3/4 cup ½ -inch cubed seedless cucumber
3/4 cup fresh mint leaves
3/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice

8-12 cups fresh greens (arugula and/or spinach preferred)

Lime wedges, for garnish

Preheat the grill to medium.

Set the sliced red onions to soak in ice water for 20 minutes to remove their bite. Drain and pat them dry and set aside.

Combine half of the feta, buttermilk, mayonnaise, lemon juice, and olive oil in a blender and blend until smooth. Season with pepper and stir in the remaining feta. Set aside.

Brush the pork lightly all over with some oil, season it lightly with salt and pepper and grill it directly over the heat, giving it a quarter turn at a time, until a thermometer inserted at the thickest part registers 140°F for medium, about 2 minutes per side for a total of 8 minutes. Transfer the pork to a plate to cool to room temperature. (The pork may be made in advance and placed in a zip top bag in the refrigerator until ready to serve.)

Toss together the onion, watermelon, cucumber, mint, cilantro, lime juice, and salt and pepper to taste.

Divide the greens among shallow bowls. Spoon some of the melon mixture on each salad, then thinly slice the pork crosswise and add it next to the melon. Spoon the dressing on top of the pork. Serve with lime wedges on the side.

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Ginger Chicken Salad Bowl with Spicy Cashews

I truly love salads but it's easy to get stuck in a rut, which is why it's important to try new recipes and flavor combinations to keep things interesting.  Even Asian chicken salad needs a new twist now and then.

This is a really delicious salad, with contrasting textures and spiciness from the chicken and cashews that's offset by the cooling cucumber and sweet dried pineapple.  Before you freak out at the list of ingredients, there are several ways to make the recipe much easier.  You can buy spicy cashews or peanuts or even wasabi peas rather than making spicy cashews, you can buy an Asian sesame vinaigrette rather than making your own, and you can marinate and cook the chicken in advance.  For that matter, you could make the cashews and the vinaigrette in advance too, so then all you need to do on the night you want to serve the salad is chop, toss and plate.  A little advance planning is definitely your friend here.

The chicken is somewhat unusual in that it has a ginger basting sauce that lacquers the chicken as it cooks, in addition to a sesame marinade.

You can make the marinade spicy or not depending on your taste; I liked it slightly spicy (about 8 dashes of Tabasco) to contrast with the cool cucumber and pineapple.  Between the marinade and the baste, the chicken is intensely flavorful to the point that I don't think I would serve it on its own, but it's perfect as part of a salad.  It would also be great in a banh mi or other sandwich with sliced cucumber and maybe some coleslaw with cilantro.  (The first time I had coleslaw actually IN a sandwich was when I was traveling in the south and had a pulled pork sandwich.  The server insisted that I try it with coleslaw even though I thought that was really strange, but now I'm hooked.)

The other important part of the salad is the spicy nuts - again, they're a great contrast to the cucumber and pineapple.  I was going to buy spicy nuts at my local Sprouts but I tasted one and hoo boy were they spicy.  I decided to make my own to control the spice level and found that one tablespoon of Sriracha was plenty for me.

For the salad greens, I bought a green and red lettuce mix at the store and threw in some thinly sliced Napa cabbage for a little more crunch.  As I mentioned you can buy an Asian dressing but the recipe below is really delicious and perfect for the salad.

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Ginger Chicken Salad Bowl with Spicy Cashews

Serves 4

Note that the chicken needs to marinate for 1 – 12 hours so plan ahead.

1 ½ tablespoons toasted sesame oil

¼ cup plus 3 tablespoons soy sauce

1tablespoon hoisin sauce

1 teaspoon black pepper

Hot sauce, to taste

2 boneless skinless chicken breasts (about 1 lb)

½ cup salted cashews

1-2 tablespoons Sriracha sauce (depending on preference)

¼ cup brown sugar

2 tablespoons minced ginger

12 cups mixed salad greens

¼ cup chopped cilantro

4 green onions, thinly sliced

Asian sesame ginger salad dressing (your favorite brand, or see recipe below)

1 cup shredded carrots

1 cup cooked edamame

1 cup dried pineapple, chopped

16 thin slices of cucumber

To marinate the chicken:  whisk together the sesame oil, ¼ cup soy sauce, hoisin sauce, black pepper, and hot sauce if using.  Lightly pound the chicken breasts to an even thickness and add to a large zip top bag, then pour the sauce over and seal.  Refrigerate for at least one hour and up to 12 hours.

Heat oven to 300d.  Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated.  Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, stirring once, approximately 20 minutes.  Remove the nuts from the foil and let cool completely.  Set aside.

For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, whisking until the sugar has dissolved.

Heat a grill or grill pan to medium.  Remove the chicken from the marinade (discarding the marinade) and cook, turning occasionally, for 8-10 minutes.  Then, using a pastry brush, begin basting with the soy, ginger and brown sugar mixture until they develop a lacquer, an additional 8-10 minutes, again turning every few minutes.  The internal temperature should be 160d when they are done.  Set aside.

To plate the salads, toss the salad greens, cilantro and green onions with just enough dressing to coat lightly, then divide between salad bowls or plates.  Thinly slice the chicken and divide between the salads.  Top each with carrots, edamame, dried pineapple, cucumber slices and spicy cashews.  Serve.

Sesame Ginger Vinaigrette

1 garlic clove, finely minced or grated

1 teaspoon finely minced ginger

3 tablespoons rice vinegar

1 teaspoon soy sauce

2-3 teaspoons honey (start with the lower amount)

5 tablespoons canola oil

1 tablespoon toasted sesame oil

1 tablespoon toasted sesame seeds

Salt and pepper

To make the vinaigrette, add all ingredients to a small food processor and process until blended.  Taste and adjust honey, salt and pepper as needed.  May be prepared a day in advance and refrigerated in a covered jar.  Shake before using.

Broccoli Pasta Salad with Dried Cherries and Hazelnuts

Like many people, I've been trying to eat more meatless meals lately.  Since it's summer, a nice cool salad is appealing but sometimes you need a change from lettuce or kale.  This bowtie pasta salad is interesting because the slightly sweet and creamy dressing is actually quite thin so it doesn't coat the salad ingredients like a normal mayo dressing.  Instead, you put the broccoli, HOT pasta and cherries into the dressing and basically let them marinate for at least 3 hours, stirring occasionally.  The pasta absorbs the dressing so it's very flavorful without a heavy coating.  You don't want to add the feta with the hot pasta or it will melt away, and you don't want to add the hazelnuts before refrigerating or they'll get soft rather than remaining crisp and crunchy.  Add both the feta and hazelnuts right before serving.

If fresh cherries are in season by all means substitute them for dried. And if you prefer, you could sub goat cheese for the feta, and some other type of nut for the hazelnuts but I particularly like the hazelnuts with the cherries.  This is somewhat similar to a chicken cherry pasta salad that I posted about a year ago, but the dressing is lighter and obviously it's vegetarian.  In addition to being a vegetarian main dish it would be excellent as a side salad for your next picnic or potluck.

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Broccoli Pasta Salad with Dried Cherries and Hazelnuts

Serves 4

8 ounces dried farfalle (bow tie pasta)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

½ teaspoon salt

2/3 cup dried cherries

2/3 cup crumbled feta cheese (or goat cheese)

2/3 cup chopped hazelnuts

Bring a large pot of salted water to a boil.  While the water heats, cut the broccoli florets from the stems and separate the florets into small pieces.  Peel away the tough outer layer of the stems and finely chop.  Prepare an ice bath by putting ice cubes and water into a large bowl. Drop the broccoli into the boiling water for 1 minute to set the color, then immediately take all the pieces out with a strainer and drop them in the ice bath.  (Do not discard the boiling water.)

Drop the pasta into the boiling water and cook until al dente according to package directions, about 11 minutes.  Drain.

While the pasta cooks, make the dressing by whisking together the mayonnaise, red onion, red wine vinegar and salt in a bowl large enough to hold all the salad ingredients.  When the pasta is done, add it while still hot to the dressing.  Drain and add the broccoli pieces and the dried cherries.  Stir to coat well, then refrigerate for at least 3 hours and up to overnight.  Stir occasionally.  (The pasta will absorb the dressing in the bottom of the bowl over time.)

When ready to serve, add the crumbled feta cheese and stir, then divide among shallow bowls.  Top with toasted hazelnuts and serve. 

Island Pork Tenderloin Salad

Last Year's Post: Homemade Chicken Stock
Two Years Ago:   Persian Grilled Chicken with Saffron

There's a lot going on in this salad, which makes it pretty and really interesting to eat - sweet heat on the roast pork, crunch from the wonton crisps and toasted coconut, a tart lemon vinaigrette, and creamy avocado not to mention the red bell pepper and orange.  There are quite a few steps but the good news is that you can make the pork, wonton crisps and vinaigrette in advance, which just leaves you with some chopping and assembly when you want to serve the salad.

The star of the salad is the pork: coated in a rub of salt, pepper, cumin, chili powder and cinnamon, then later glazed with brown sugar, garlic and Tabasco, it's a flavor explosion.

The wonton strips are dusted with the same spice combo that went on the pork, then baked until they're crisp and golden brown.  They were a revelation to me - incredibly easy to make, and very crisp and light.  The hardest part was finding the wonton wrappers in my grocery store.  I finally had to ask someone, who informed me they were in the dairy case near the vegetarian foods like tofu.  What?  I've seen them in the produce section in other stores which makes no sense either.  In any case, they're refrigerated so that gives you a place to start.

I love this kind of composed salad because it's healthy, pretty, and really interesting to eat.  I hope you like it too.

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Island Pork Tenderloin Salad

Serves 4-6

Note: the pork tenderloin may be roasted up to a day in advance and refrigerated, tightly wrapped.  The wonton crisps may be made a day or two in advance and stored in an airtight container.  The vinaigrette may be made a day or two in advance and stored refrigerated.

Spice Mix and Pork:

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

1 pork tenderloin (1 – 1 ¼ pounds)

2 tablespoons olive oil

Glaze:

½ cup packed brown sugar

1 tablespoon minced or grated garlic

1 tablespoon Tabasco

Wonton Crisps:

8-10 wonton wrappers

1 tablespoon olive oil

Vinaigrette:

¼ cup olive oil

2 tablespoon fresh lemon juice

¼ teaspoon salt

Salad:

8-10 cups baby lettuces

1 orange, thinly sliced

1 red bell pepper, cut into thin strips

1 cup unsweetened coconut flakes, toasted

1 cup fresh pineapple, cut into bite-sized pieces

2 small avocados, peeled and sliced

Preheat the oven to 350d.

Combine the salt, pepper, chili powder, cumin and cinnamon in a small bowl.  Reserve half the spice mix for the wonton strips, and use the remaining spice mix to coat all sides of the pork tenderloin.  Heat the 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat, then brown pork on all sides, about 1 minute per side.  Leave pork in skillet.

For the glaze, stir together the brown sugar, garlic and Tabasco and spread on top of the pork tenderloin.  Roast in the middle of the oven until the pork reaches 140d, about 20 minutes.  Let rest for 10-15 minutes.

Turn the oven to 475d.

For the wonton crisps, stack the wonton wrappers together and cut into ¼” strips.  Place the strips in a bowl, peeling the individual strips apart, then drizzle in the 1 tablespoon olive oil.  Add some of the remaining spice mix and carefully toss with your hand.  Taste one of the strips to decide if you want to add more spice mix.  Spread the wonton strips evenly on a parchment-lined baking sheet and bake for 4-5 minutes, stirring once, until golden brown.  Remove from the oven and let cool completely.

For the vinaigrette, combine the olive oil, lemon juice and salt in a small jar and shake vigorously (or whisk together in a small bowl).

To assemble the salad, toss the lettuces with some of the vinaigrette and arrange on plates.  Divide the orange slices, red bell pepper strips, coconut flakes, pineapple, avocado and wonton strips between the plates.  Thinly slice the pork and add to each plate.  Drizzle each plate with additional vinaigrette and serve.

Salmon Nicoise Salad

Last Year's Post:  Muffuletta Sandwiches
Two Years Ago:    Chicken with Fresh Cherry Salsa

Nicoise refers to something from Nice, France.  In this case, it refers to a famous main-dish salad typically made with tuna, green beans, potatoes and eggs.  Salmon is a relatively common substitute and I wanted to use it here for two reasons:  fresh wild salmon is in season right now, and salmon has lower mercury levels than tuna.  Plus, salmon is really good for you along with the green beans, potatoes and olives.  Fresh salmon is preferable to frozen, and wild-caught is better than farmed.  Buy the best quality fish you can find - it really does make a difference.

This is a fabulous and pretty main dish salad suitable for company, and it's easy to make because you can do all the cooking in advance - all that happens at the last minute is assembly.  That makes it perfect for a summer meal.

There are four ingredients that you might consider a little fancy-schmancy, but they're worth it.  The first is haricot verts, or small French green beans.  You'll often find them pre-packaged as "French green beans" at the grocery store.  If you can't find them, use regular green beans.

The second is tiny multi-colored potatoes, which can be found pre-packaged in most stores these days.  They're really cute but if you can't find them use the tiniest potatoes you can find.

Frisee is a light green lacy lettuce that's very pretty (on the right in the picture below).  You can find it in some grocery stores or natural foods stores.  I found the red variety in a plastic container with three other types of lettuce in my local store and thought the combination of the two would be pretty, but you could always just use a bag of spring mix lettuce instead.

And finally, Nicoise olives are slightly smaller than their more common Greek cousin, kalamatas, but you can use kalamatas in a pinch - the taste is fairly similar.

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Salmon Nicoise

Serves 4

Note:  to make ahead, make the vinaigrette and refrigerate.  Cook the salmon, eggs, beans, and potatoes and refrigerate covered separately.

For the vinaigrette:

½ medium shallot, diced

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

4 tablespoons extra-virgin olive oil

Salt and pepper to taste

1-2 mashed anchovy fillets or anchovy paste, optional

12 ounces skin-on salmon fillet, preferably fresh and wild caught

Olive oil, for brushing

Salt and pepper

4 eggs, room temperature

6 ounces haricot verts (thin French green beans), trimmed

12 ounces tiny multi-colored potatoes

6 cups frisee or other lettuce

1/3 nicoise olives, pitted

2 tablespoons capers, rinsed and drained

For the vinaigrette, combine all ingredients in a small jar with a tight-fitting lid and shake vigorously.  Alternately, add all ingredients except olive oil to a small bowl, then whisk olive oil in slowly.  Taste vinaigrette and adjust seasonings.

Season the salmon by brushing with olive oil and sprinkling with salt and pepper.  Grill on an outdoor grill or indoor grill pan over medium-high heat for 4 minutes on the first side and approximately 3 minutes on the second side, until the internal temperature reaches 140d.  Remove from heat and let rest.  Remove the skin.

Bring a medium saucepan of water to a boil, then gently submerge the eggs.  Boil for 9 minutes, then remove and immediately place in an ice bath.  Add the green beans to the boiling water and cook for 2 minutes, then remove with a slotted spoon and place in the ice bath with the eggs.  When cold, remove the eggs and beans from the ice bath and pat dry.  Finally, add the potatoes to the boiling water and cook for 15-20 minutes until fork-tender.  Remove, drain, and let cool.

When ready to serve, divide the lettuce between four plates.  Break the salmon into large flakes and place in a pile on each plate.  Cut the potatoes in half (or thirds, if larger) and place next to the salmon.  Divide the haricot verts and olive between plates.  Shell the eggs and slice or cut in half, and place on each plate.  Scatter the capers on top of each salad, drizzle with vinaigrette, and serve with any remaining vinaigrette passed separately.

Spinach, Squash and Apple Salad

Last Year's Post: Sesame Seed Chicken Salad
Two Years Ago:  Linguini alla Puttanesca

I firmly believe in eating main dish salads all year long.  They're good for you and they actually work particularly well in colder months to balance out the heavy foods we tend to eat at that time of the year.  So if you're planning lasagna or beef stew one night, balance it out by having an entree salad with plenty of veggies or fruits the next night.  We try to plan at least one salad meal per week, but the key is to plan for lots of variety or you'll very quickly get bored if you pick up the same old salad bar version every week.  (That's why you'll see so many salads posted on this blog.)

So that's the first tip - eat a wide variety of salads.  The second tip is to use at least one or two seasonal ingredients when possible, for freshness and because it helps add variety as you move through the seasons.  The third tip is to consider adding substantial meatless salads to your collection (like this one).  You won't miss the meat if you add enough other interesting fibers and proteins.  And finally, use the very best and freshest ingredients possible, like these beautiful greens that I found - a mix of spinach, arugula, mizzuna, and leaf lettuce.  Then I added a head of lacy, curly frisee to make it even prettier.  Doesn't that make you want to dive in?

This salad has a fall/winter feel due to the roasted squash, apples, pecans and maple dressing.  The tangy and slightly sweet dressing works best if you have some bitterness in the greens, so be sure to throw in some arugula.  If you can't find arugula, a little radicchio would also work.  As with most salads, the interplay of textures and flavors works best if there are contrasts - crunchy and creamy, bitter and sweet.

If you're really pressed for time the day you plan to serve it, you can prepare the squash and salad dressing in advance so all you have to do that night is chop and assemble.

Oh, one more tip - make the salad look as beautiful as you can by arranging the ingredients.  Someone once said we eat with our eyes first, which is kind of annoying but true.  Look at the picture up top, then at this picture after it was tossed.  It still looks really good, but not quite as spectacular.  And it only take a minute or two to arrange each salad on individual plates.

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Spinach, Squash and Apple Salad

Serves 4

½ medium butternut squash, peeled and cut into 1” cubes

¼ cup plus 1 tablespoon olive oil, divided

Salt and pepper

1 tablespoon pure maple syrup

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 Fuji apple

1 tablespoon fresh lemon juice

6-oz bag baby spinach, arugula, or combination of greens

¼ medium red onion, very thinly sliced

½ cup blue cheese, crumbled

 ½ cup dried cherries or cranberries

½ cup pecans, toasted and coarsely chopped

Preheat oven to 400d.

In a medium bowl, toss the squash cubes with 1 tablespoon olive oil, then sprinkle with salt and pepper and toss again.  Spread in an even layer on a rimmed baking sheet and roast for 15-20 minutes until the cubes are starting to turn golden and lightly browned, flipping once.  Remove and cool.

For the salad dressing, combine ¼ cup olive oil, maple syrup, balsamic vinegar, Dijon mustard, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl; whisk to combine.  Core the apple, cut into thin slices, and toss with the lemon juice to prevent browning.

To assemble the salad, toss the greens with half the dressing and divide among plates.  Decoratively top with the squash, apple, onion, cherries and pecans.  Drizzle the remaining dressing on the top and serve.

Bang Bang Turkey

Last Year's Post: Reese's Peanut Butter Cup Cookies
Two Years Ago:  Rum Cake

I came across this recipe recently in no less than the esteemed New York Times Cooking site, and was immediately intrigued by the unusual name so I of course had to try it.  Was I glad I did!  It's completely delicious and very healthy.  It turns out Bang Bang Turkey or Chicken is Szechuan; the name refers to the technique of pounding the poultry before shredding (although here you'll use leftover turkey or chicken, no pounding required).  The poultry is served with a satay-type sauce, vegetables, and lettuce or noodles.  I adapted the recipe slightly to serve the turkey over crunchy Napa cabbage rather than lettuce and added additional garnishes of peanuts, radishes and jalapenos.

It's a great way to use up leftover shredded turkey or chicken and has a totally different flavor profile than the usual carb-laden turkey dinner. (The same reason I like to make Middle-Eastern inspired turkey and couscous after the holidays.)  The sauce is dark, complex and slightly spicy.  Although it calls for two Asian ingredients you may not have on hand - Chinese chili-bean sauce and Chinese black vinegar - there are easy substitutes you can use if you can't find them at your local store and don't want to make a trip to the Asian market.  Chinese chili-bean sauce is hot, so if you can't find it you could use a sweet or garlic bean sauce with a little hot sauce.  Be sure to add substitutions sparingly (especially hot ones) and taste before adding more. Come to think of it, that's a good idea for any hot ingredient in a recipe you haven't tried before.  For the Chinese black vinegar, use one part balsamic vinegar to one part rice vinegar to three parts water (for this recipe, that means one teaspoon of each vinegar and one tablespoon of water).  I used substitutions for both and found the sauce to be a little too spicy for my taste, so I toned it down with a little additional peanut butter and it was perfect.

The cucumber and mint help cool things down, and all the veggies add bright fresh crunch.  If you're not familiar with Napa cabbage, this is what it looks like.  It's a little more mild and delicate than normal green cabbage.

The easiest way to clean it is to shred it crosswise first, then place in a colander, rinse and let drain, shaking to get off as much water as possible.  You can also put the shredded cabbage on a clean towel and pat it dry - you just don't want watery cabbage or the sauce won't stick.

The salad is very easy to make - stir together a sauce, slice up some veggies, and assemble.

The Lawyer and I literally inhaled it, it was that good.

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Bang Bang Turkey

Serves 4

For the sauce:

2 tablespoons peanut oil

2 teaspoons toasted sesame oil

3 tablespoons smooth peanut butter

2 tablespoons Chinese chili-bean sauce

2 teaspoons sugar

1 tablespoon soy sauce

1 ½ tablespoons Chinese black vinegar

For the salad:

6 cups shredded Napa cabbage, rinsed and drained well

½ cup chopped fresh cilantro leaves

½ cup chopped fresh mint leaves

½ English cucumber, sliced crosswise

4 radishes, sliced

4 cups cooked shredded turkey

2 green onions, sliced crosswise

½ cup coarsely chopped peanuts

1 red jalapeno, seeded and thinly sliced for garnish (optional)

To prepare the sauce, combine sauce ingredients with 2 tablespoons cold water and mix until smooth.  Set aside.

Divide cabbage among serving plates and top with cilantro and mint.  Drizzle 4-5 tablespoons of sauce on top. Arrange cucumber and radishes around the sides of the cabbage.

In a bowl, combine turkey with 4 tablespoons of sauce and toss until evenly coated.  Mound the turkey in the middle of each salad and top with chopped peanuts, green onions and optional jalapeno slices.

Serve with any remaining sauce in a small bowl to pass at the table.

Lentil Salad with Bacon and Walnuts

Last Year's Post: Asian Roast Pork with Broccoli Slaw and Pasta
Two Years Ago:  Rustic Egg Tart

I never used to like lentils, probably because they looked suspiciously like the split peas in split pea soup which is an unfortunate muddy brown-green color and (in turn) looks a lot like baby food. Amazing how long the food traumas of our youth can stick with us past all rational thought, isn't it?  Once I realized that there are different types of lentils and they aren't all muddy-colored I decided to try them.  Happily, I discovered that they taste great as well as being good for you.  I then embarked on a lentil discovery mission that at one point involving five different types of lentils sitting in my pantry.  Even I admit that's probably overkill.  I discovered that big lentils end up mushy and muddy-colored, and red and yellow lentils end up mushy also although their color is better.  Small green or black lentils retain their shape when cooked and have a very pleasant firm texture while being tender at the same time.

So having come full circle, I now use the small French green lentils called "Lentils du Puy". You can find them in some natural food stores like Whole Foods and high-end grocery stores.  They may also be labeled as "French lentils" in the bulk aisle - just be sure they're dark green and small.

I was recently watching an "America's Test Kitchen" episode on lentil salads (which inspired me to make this recipe), and they confirmed that Lentils du Puy are the best because they hold their shape when cooked and have the best flavor.  They also demonstrated a very interesting technique for brining and oven-baking the lentils, which I'd never heard of.  Apparently brining the uncooked lentils helps make the skin more flexible so they don't burst, and oven-cooking is more gentle and again helps the lentils cook evenly to a creamy tenderness without bursting.  (If you're not familiar with America's Test Kitchen, they try as many as hundreds of variations of a recipe to develop the perfect technique.  They're even more obsessive than I am.)  Anyway, of course I had to try it.

The lentils didn't burst, but it took a long time to soak them and then bake in the oven. I found it took a full 70 minutes of baking before they were tender, which in my opinion isn't worth it.  I've simmered French lentils before without any issues so I decided to compromise for this recipe by calling for brining (which can be done in advance) and then simmering on the stovetop for just 20 minutes, as most other recipes call for.

The reason why I like lentil salads is because they're so versatile and good for you. You can serve them for lunch or dinner, at room temperature or warm or cold, and you can vary the ingredients to suit your taste.  I added cooked egg and avocado in addition to the bacon and walnuts with a little bell pepper for color, but you can add whatever you like.  For example, your favorite cheese could substitute for the egg or avocado.  Even with the tender lentils, the texture of the salad is surprisingly crunchy and very satisfying with the addition of the peppers, bacon and walnuts and the avocado (or cheese) adds creaminess.

For some reason this recipe seems very French to me, probably because of the French lentils and walnuts.  I can just see it served for a light spring or summer dinner with a bottle of very dry Rose wine and some warm crusty bread.

printable recipe

Lentil Salad with Bacon and Walnuts

Serves 4

1 cup French green lentils (lentils du Puy), uncooked

Salt

2 cups low-sodium chicken broth

1 bay leaf

5 tablespoons olive oil

3 tablespoons sherry vinegar

1 minced shallot

1 teaspoon minced fresh thyme

Juice of half a lemon

1 avocado

3 hard-boiled eggs, cut into eighths

1 cup (loosely packed) baby spinach, chopped

3 slices of bacon, cooked and crumbled

1/3 cup walnuts, toasted and coarsely chopped

2/3 cup red bell pepper (or assorted colors), finely chopped

In a medium bowl, combine the lentils and 1 teaspoon salt.  Cover with 4 cups warm water and let stand for one hour.  Drain well.  (Drained lentils can be refrigerated for up to 2 days before cooking.)

Place the lentils in a large saucepan over medium-high heat with 2 cups of water, the chicken broth, bay leaf, and ½ teaspoon of salt.   Bring to boil; reduce heat and simmer until tender, about 20 minutes.  Taste to be sure the lentils are properly cooked.  Drain well.

While the lentils are cooking, combine the olive oil and sherry vinegar with ¼ teaspoon salt in a large bowl, whisking to blend.  Add the shallots and thyme. 

Place the lemon juice in a medium bowl. Cut the avocado in half and remove the pit.  Using a small knife, score each half in a diamond pattern all the way down to (but not through) the shell.  Use a large spoon to scoop the flesh from the avocado shell into the bowl with the lemon juice.   Toss gently to coat the avocado pieces with juice so they won’t discolor.

When the lentils are still somewhat warm, place them in the bowl with the vinaigrette and toss to combine.  Add the spinach, bell pepper and avocado and toss again.

Serve topped with eggs, bacon and walnuts.  May be served warm, room temperature, or cold.

Sesame Seed Chicken Salad

Last Year's Post: Linguini alla Puttanesca
Two Years Ago:  Chicken, Gruyere and Fig in Puff Pastry

Salads are a great addition to your weekly dinner rotation during the summer of course, but also during the winter because they're a light and healthy change of pace from heavier winter foods .  The thing that's interesting about this chicken salad is the maple syrup/mustard and sesame seed coating on the chicken, which gives it great crunch and flavor.  It almost tastes deep-fried although it's not.  A combination of black and white sesame seeds is particularly dramatic, but all white seeds would be just as good if you don't want to buy black sesame seeds.  If you're interested, you can buy black sesame seeds at my favorite spice store, Penzeys, here or at your local Penzeys if you're lucky enough to have one in your city.

I also found some great multi-colored cherry tomatoes at my local natural foods store that add color to the salad.

Adding color to your food whenever possible makes it much more visually appealing.  In addition to the tomatoes, chicken and lettuce, the salad contains cucumber and cheese.  I prefer to use English cucumbers (the long thin cucumbers wrapped in plastic wrap) because they have a thinner skin and fewer seeds than regular cucumbers, plus I don't like the waxy coating they (whoever they are) put on regular cucumbers.

The original recipe called for chicken tenders, but a large boneless skinless chicken breast is just as easy to use - all you have to do is cut it into pieces that are about 1- 1 1/2" in diameter and 3-4" long.  The chicken pieces are marinated in a maple syrup and mustard mix for an hour, then rolled in sesame seeds and cooked in a skillet for just a few minutes.  While the chicken is marinating you can make the vinaigrette and chop the salad ingredients, so all you have to do is assemble and serve the salad while the chicken is done.  Easy and healthy!

printable recipe

Sesame Seed Chicken Salad

Serves 4 as a main dish

For the Dressing:

2 large garlic cloves, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon pepper

¼ rice wine vinegar

1/3 cup vegetable oil

For the Salad:

½ cup Dijon mustard

1/3 cup pure maple syrup

1- 1/3 lbs chicken tenders, or boneless skinless chicken breasts cut into pieces approximately  1 - 1 ½ “  in diameter and 3-4” long

2/3 cup sesame seeds (preferably a mixture of black and white)

2 tablespoons vegetable oil

2 (5-oz) bags mixed baby greens

½ English cucumber, unpeeled

16 – 20 cherry tomatoes, cut in half

1 cup crumbled feta or goat cheese

For the dressing, whisk all ingredients in a bowl or shake in a jar.

For the chicken, whisk mustard and syrup in a bowl to blend.  Add chicken and marinate 1 hour in the refrigerator.

While the chicken is marinating, cut the cucumber in half lengthwise and use a small spoon to remove the seeds.  Cut crosswise into slices.

After the chicken has marinated, remove from the marinade and shake off any excess.  Place the sesame seeds in a shallow bowl and roll the chicken in the seeds to coat on all sides.  Sprinkle with salt and pepper. 

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.  Place half the chicken pieces in the skillet and sauté until just cooked through, about 2 minutes per side.  Remove the cooked chicken pieces and repeat with the other tablespoon of oil and remaining chicken pieces.

Toss the lettuce, tomatoes, and cucumber with dressing and serve with the cheese and chicken pieces on top.