Cucumber Yogurt Salad
Cucumber yogurt tzatziki, a simple salad of peeled, sliced cucumbers, yogurt, dill, and salt and pepper. To accompany spicy dishes.
- Prep time: 5 minutes
- 2 cucumbers, peeled, quartered lengthwise, then sliced
- Plain yogurt, about 1 cup
- 1 teaspoon dried dill, or a couple of teaspoons of fresh dill
- Sprinkling of salt and pepper
First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
To make the salad, simply gently mix together the ingredients. Salt and pepper to taste.
Yield: Serves 4.
Avocado Salad with Heirloom Tomatoes
Beautiful avocado tomato salad with sliced avocados and colorful heirloom tomatoes.
- 1 half avocado, peeled, sliced
- 1 half ripe heirloom tomato, sliced
- A pinch of chopped fresh chives or sliced green onions
- Juice from one slice of lemon
- A pinch of coarse salt (fleur de sel if you can get it)
Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.
Yield: Serves one.
Broccoli salad, blanched fresh broccoli tossed with toasted almonds, bacon and peas, topped with a homemade honey vinegar dressing. A favorite picnic salad.
- Prep time: 20 minutes
- 1 teaspoon salt
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- 1/2 cup toasted slivered almonds
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- 1 cup of frozen peas, thawed (or fresh peas if you can get them)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup honey
1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.
Yield: Serves 4 to 6.
Deviled Egg Salad
An egg salad made in the style of deviled eggs, with mustard, mayo, hot sauce and paprika.
- Prep time: 10 minutes
- Cook time: 15 minutes
- 12 eggs, hard boiled* and peeled
- 1/4 cup chopped green onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 Tbsp Dijon mustard
- 1/3 cup mayonnaise
- 1 Tbsp cider, white wine or sherry vinegar
- 1/4 teaspoon paprika
- Salt and black pepper to taste
To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.
Yield: Serves 4-6.
Green Bean Salad with Basil and cheese
Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan. To save time, while the water is coming to a boil, prep the other ingredients.
- Prep time: 10 minutes
- Cook time: 15 minutes
- 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
- 1/2 cup finely chopped red onion (or shallots)
- 2 Tbsp lemon
- 4 Tbsp oil
- 3/4 cup chopped fresh basil leaves
- 3/4 cup freshly grated cheese (about 1 1/2 ounces)
- Freshly ground black pepper
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.