5 Fantastic Salad Recipes
From Brazilian ceviche to a classic country club salad, these are my go-to recipes.
I love salads, and it’s kind of been a thing around here all week.
So let’s keep the ball rolling.
Yes, you can make substitutions as you see fit. Yes, a ceviche is a salad to me. Yes, there are some here for every taste I can think of. Yes, you can add leftover or freshly grilled meats, poultry, seafood as you see fit, and I even included one of my fave combos in my paillard recipe.
Brazilian Fresh Tuna Ceviche
This flavor-packed ceviche pairs fresh tuna with a spicy ancho chile paste, salty capers, tart lemon and fresh herbs. The beauty of ceviche is that it gives a cook plenty of leeway to experiment with their food, so feel free to add your own twist.
Serves 8
Ingredients
2 ancho chiles
1 tablespoon vegetable oil
2 Serrano chiles, finely minced
Sea salt
Zest and juice of 1 lemon
2 pounds fresh tuna, free of connective tissue and skin
1 red onion, thinly sliced
1/4 cup olive oil
4 Roma tomatoes, seeded and diced
3 ribs celery, thinly sliced
1 1/2 cups hearts of palm, thinly sliced
3 tablespoons capers, rinsed well and drained
Fresh mint and cilantro, for garnish
1 baguette
Olive oil, for drizzling
Instructions
Rehydrate the dried ancho chiles in hot water for 25 minutes. Once the chiles are soft, remove the seeds and stems and coarsely chop. Fry the ancho peppers briefly in the vegetable oil.
Place ancho chiles, serranos, sea salt and 1 teaspoon of lemon juice in a mortar and pestle and grind by hand into a paste.
Dice tuna into cubes. In a large bowl, combine the tuna, chile paste mixture, remaining lemon juice and zest, onion, olive oil, diced tomatoes, celery, hearts of palm and capers. Let rest, refrigerated for 20 minutes.
Slice a baguette. Drizzle baguette slices with olive oil. Using a preheated grill pan, grill the bread slices (you can also do it under the broiler). Serve with the tuna ceviche.
Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing
The trio of grilled radicchio (I prefer the long-leaf varietal for this recipe), goat cheese and tomato is about as essential as it gets, focusing heavily on sour-salty-bitter-sweet. Paired with crusty bread it stands on its own, thanks to the cheese pairing, but it’s also killer with something off the grill as part of a meal…I serve lamb chops or grilled chicken right on top of this all the time.
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