Salad Recipes

Potato Salad With Lemon and Mint Recipe

by Anne Maxfield on August 25, 2016

Accidental Locavore Baby PotatoesPotato salad is a summer staple.

As good as potato salad is, the Accidental Locavore is not a huge fan of potato salad with either mayo or hard-boiled eggs. When I saw this from the NY Times, it looked like a nice change from my go-to French potato salad. Serves 4:

Accidental Locavore Potato Salad With Lemon and MintPotato Salad With Lemon and Mint Recipe

  • 2 pounds small waxy white or yellow potatoes, roughly about the same size
  • Juice of 1 lemon, more for serving
  • 1 ½ teaspoons kosher salt, more as needed
  • ½ cup extra-virgin olive oil
  • ½ cup thinly sliced scallions, white and light green parts, more for serving
  • ¼ cup torn mint leaves, more for serving
  • ¼ teaspoon Aleppo pepper, more for serving

Cut the potatoes in half, or quarters if they’re large. Put potatoes in a large pot with enough salted water to cover by 1”. Bring to a boil over medium-high heat and cook until potatoes are just tender, about 15 minutes.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature. Just before serving, top with additional lemon juice, scallions, mint and Aleppo pepper.

My verdict: Easy and good! Will they take the place of the French potato salad? Probably not, but how can you compete with bacon (and bacon fat)???

If you don’t have Aleppo, or ¼ teaspoon of some exotic pepper (because it’s soooo worth it to go out for 1/4 teaspoon of anything), just use freshly ground black pepper.

Other herbs to consider would have to include sage, rosemary and tarragon – essentially anything fresh.

I always cut the potatoes before boiling.  It saves time, both in cooking and in waiting for them to cool enough to cut. However, you must start the potatoes in cool water. Otherwise they’ll never cook evenly all the way through and especially with potato salad, you don’t want them mushy on the outside.

What’s your favorite potato salad?

 

 

 

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Grilled Summer Squash and Fennel Salad Recipe

by Anne Maxfield on August 4, 2016

Accidental Locavore Summer SquashFaced with a pile of summer squash and fennel and requested to bring a salad to a recent party, the Accidental Locavore went trolling through a pile of cookbooks, hoping to find all the squash and/or fennel recipes that might have been saved for warmer months.

In Ottolenghi’s Plenty More there was a recipe for courgette (not to brag, but I have a signed British copy) and fennel with saffron crumbs.

Being lazy, this was more of a riff on the original. Serves 4.

Accidental Locavore Summer Squash and Fennel SaladGrilled Summer Squash and Fennel Salad

  • 1 cup breadcrumbs (preferably homemade)
  • Vegetable oil for frying
  • 3 garlic cloves, thinly sliced
  • 2 medium zucchini or summer squash, cut lengthwise into thin strips
  • 2 small fennel bulbs, trimmed and cut lengthwise into thin strips
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ cup dill, finely chopped
  • Salt and pepper

Preheat your grill (or grill pan, if apartment bound) on high heat.

In a medium pan heat the oil over medium-high heat. When the oil is hot, carefully add the garlic and breadcrumbs. Fry for about a minute until golden brown. Remove with a slotted spoon and let cool on paper towels. Sprinkle with salt.

In a large bowl, toss the summer squash and fennel with 1 tablespoon of the olive oil, salt and pepper.

Grill until both sides are nicely charred, about 6 minutes a side for the fennel, less for the squash.

Put the summer squash and fennel back in the large bowl. Add the lemon juice and remaining 1 tablespoon olive oil and toss gently. Let marinate for about 15-20 minutes.

Plate the vegetables on a large platter, sprinkle with the dill. Top with the breadcrumbs, serve and enjoy!

Accidental Locavore Grilled Summer SquashMy verdict: Not really my verdict this time…even though I doubled the recipe, I should have made more. It disappeared quickly at the party and one of my friends confided that she’d had three helpings!

Because it needed to travel, I grilled the fennel and squash (a mix of summer squash and zucchini) separately and marinated them overnight. Put it together with the dill and breadcrumbs at the party. If you’re off to a pot-luck or picnic, this is a perfect dish to make. It travels well and doesn’t need to be hot or cold – all good in the summer.

I cut all the squash lengthwise and then in half because it seemed to be easier to deal with at a buffet. Slicing and grilling some Japanese eggplant I had crossed my mind, but then I decided to keep it simple.

From what (little) I ate, it could have used a little more dill and breadcrumbs, but still a big hit!

 

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Smashed Cucumber Salad Recipe

by Anne Maxfield on July 14, 2016

Accidental Locavore Smashed Cucumber SaladWhat do you do with cucumbers?

Like zucchini, cucumbers are a CSA staple.

However, there seem to be a lot fewer things to do with cucumbers.

Toss them in salads.

Make cold cucumber soup (here’s a delicious recipe). Gazpacho.

And then?

The Accidental Locavore found this smashed cucumber salad recipe on the NY Times Cooking site and has been saving it for the reappearance of cucumbers. It’s easy and serves 4-6 as a side dish.

  • About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse), washed and patted dry.
  • 1 teaspoon kosher salt, plus more for cucumbers
  • 2 teaspoons sugar, plus more for cucumbers
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced or put through a press
  • Red pepper flakes, to taste
  • Small handful whole cilantro leaves, for garnish
  • 2 teaspoons toasted white sesame seeds, for garnish (optional)

Accidental Locavore Smashed CucumbersTo make the smashed cucumber salad:

Cut the cucumbers crosswise into pieces about 4” long. Cut each piece in half lengthwise.

On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top of the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until all the cucumbers are smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.

Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a Ziploc bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.

Accidental Locavore Sauce for Smashed CucumbersMake the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.

When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve garnished with cilantro and sesame seeds and enjoy!

My verdict: Who wouldn’t have fun smashing cucumbers for a salad? Until you find that there are cucumber seeds all over the kitchen (and the dog won’t have anything to do with them).

This was really good and a perfect summer side dish. If you don’t have thin-skinned cucumbers, cut the smashed pieces into small bits. After tasting it a few times, I just tossed all the garlic (only one large clove) and dressing into the salad. Just go easy with the red pepper flakes, until you find a good balance.

Next time I make this, I might smash some Sichuan peppercorns in place of the red pepper flakes and bash the cucumbers in the sink (since I hate cleaning floors). Even toasted, the sesame seeds got lost in the salad, but the cilantro was a nice touch.

Do you think this is something you’d try?

 

 

 

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Escarole Recipe: Try This Easy Escarole Salad

by Anne Maxfield on July 7, 2016

Accidental Locavore Escarole Salad RecipeI hate gritty produce.

At the CSA pick-up recently, one of the things Frank brought home was a beautiful head of escarole. It’s something I always like, both cooked and raw, but tend to avoid because it needs careful washing and sometimes I’m just not in the mood (you know what I mean?).

After a leisurely bath and a thorough shower (the escarole, not the Accidental Locavore), it was ready for a simple escarole salad recipe I’d seen in bon appètit. This served 6:

  • ¼ small red onion, thinly sliced
  • 2 tablespoons crème fraîche
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 6 cups torn escarole (from about 2 heads)
  • 2 tablespoons rinsed capers
  • Kosher salt and freshly ground black pepper
  • ¼ cup shaved peeled horseradish (or prepared horseradish)

Soak onion in a small bowl of ice water at least 30 minutes (you can do this while the escarole is soaking). Drain and pat dry.

Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.

Top salad with horseradish and season with more pepper, serve and enjoy!

Finished Escarole RecipeMy verdict: This escarole salad was made for dinner with friends. Because there wasn’t a scrap left, it proved to be a big hit. Super simple and really delicious! While the summer may be peak time for escarole, it’s not for fresh horseradish, which becomes a small problem. Imagine how much better this could be with the punch you’d get from fresh (or fresher than what I had) horseradish!

Instead of soaking the onions (which I do a lot these days with raw onions) I had made some pickled red onions and used those instead.

The dressing I made separately so I could do it ahead of time. Check it for taste, remembering that it’s going on bitter greens so you might want to add a bit more crème fraîche and adjust the horseradish accordingly.

It’s a great dressing and would work well on a lot of different greens. Grilled radicchio anyone?

 

 

 

 

 

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