Summer Salad Recipes From Country Living

Summer Salad Recipes From Country Living

Summer Salad Recipes From Country Living

Chicken & Potato & Radish Fresh Salad

INGREDIENTS

  • 1 lb. baby new potatoes
  • Kosher salt and freshly ground black pepper
  • 8 oz. green beans, trimmed
  • 3 tbsp. olive oil, divided
  • 4 skinless salmon fillets (about 1 pound total)
  • 4 tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1/3 c. pitted kalamata olives, chopped
  • 1 tbsp. capers, rinsed
  • 3 tbsp. fresh flat-leaf parsley, chopped
  • 1 tbsp. fresh tarragon, chopped
  • 4 hard-cooked eggs
  • 1 head butter lettuce
  • 1 bunch watercress
  • bunch radishes, trimmed

DIRECTIONS

  1. Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 10 to 12 minutes; drain and run under cold water to cool. Meanwhile, steam green beans until crisp-tender, 3 to 4 minutes; run under cold water to cool.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Season salmon with salt and pepper. Cook until golden brown and opaque throughout, 4 to 5 minutes per side. Transfer to a plate; let cool. Flake into large pieces.
  3. Whisk together vinegar, mustard, and remaining 2 tablespoons oil in a bowl. Add olives, capers, parsley, and tarragon and stir to combine. Grate eggs on the large holes of a box grater.
  4. Place lettuce, watercress, potatoes, green beans, eggs, radishes, and salmon on a serving platter. Serve with olive dressing alongside.

 

Summer Salad Recipes From Country Living

MOZZARELLA AND HEIRLOOM TOMATO SALAD

INGREDIENTS

  • For The Dressing!
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried basil leaves
  • For The Salad!
  • 2 1/2- 3 cups sliced wedges of nectaplums
  • 8 ounce mini fresh mozzarella balls
  • 1/2 red onion thinly sliced
  • 1 pound mixed heirloom tomatoes
  • 1/3 cup fresh purple basil
  • Sea salt and cracked black pepper

INSTRUCTIONS

  1. Place the olive oil, balsamic and dried basil into a jar with a lid and shake until well mixed. Set aside.
  2. In a large bowl add the nectaplum slices, mozzarella and red onion.
  3. Slice the tomatoes into wedges taking out the middle part with a sharp knife leaving the outer wall and discarding the seeds.
  4. Roughly chop the basil and add to the bowl along with the tomatoes.
  5. Season with salt and pepper.
  6. Drizzle the dressing over the salad and toss gently making sure everything is well coated.
  7. Taste and season again of you think it needs it.
  8. Garnish with more fresh basil and serve on a platter.

 

Summer Salad Recipes From Country Living

Zucchini And Fresh Corn Farmers’ Market Salad With Lemon-Basil Vinaigrette

Ingredients

  • 1 small or medium zucchini
  • 1 small or medium yellow squash
  • 1 ear of corn shucked and cleaned, with the kernels cut off the cob
  • 1 ounce goat cheese
  • Lemon-Basil Vinaigrette recipe below
  • Red pepper flakes
  • Kosher salt and freshly ground black pepper
  • A few leaves of fresh torn basil
  • *optional: A few tablespoons of toasted pine nuts
  • For the Lemon-Basil Vinaigrette
  • 1/2 cup good olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon Dijon mustard
  • 1 clove minced fresh garlic
  • Kosher salt and freshly ground black pepper to taste

Instructions

For the Salad

  1. With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you’ll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette

  1. Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
  2. Note: You’ll have vinaigrette left over to use on other salads, or make this one again!

 

Summer Salad Recipes From Country Living

Roasted Red Cabbage-and- Collard Green Slaw

INGREDIENTS

  • small head red cabbage (about 2 pounds),
  • halved and cut into
  • 5 1-inch wedges,
  • leaving core intact
  • 4 tbsp.
  • olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise
  • fresh flat-leaf parsley, chopped

Sweet-and-Spicy Sauce

  • 1 c.  apple cider vinegar
  • 1/4 c.  ketchup
  • 1 tbsp.  brown sugar
  • 1 granulated sugar
  • 1/2 tsp. red pepper flakes
  • 1 tsp.  kosher salt
  • 1/4 tsp.  black pepper

 

DIRECTIONS

Roasted Red Cabbage-and- Collard Green Slaw

  1. Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer.
  2. Roast until browned and crisp on bottom, 12 to 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to 7 minutes.
  3. Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley.

Sweet-and-Spicy Sauce

  1. Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.

 

Summer Salad Recipes From Country Living

Farro-and-Tomato Salad with Crispy Capers

INGREDIENTS

  • 1 1/2 c.
  • farro
  • 4 tbsp.
  • olive oil, divided
  • 3 tbsp.
  • small capers, patted dry
  • 2 c.
  • fresh flat-leaf parsley
  • 3 tbsp.
  • sherry vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. mixed colors grape and cherry tomatoes

DIRECTIONS

  1. Cook farro according to package directions.
  2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp;
    transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary.
  3. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.

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