Salad for Dinner: Simple Recipes for Salads That Make a Meal by Tasha DeSerio
Author:Tasha DeSerio
Language: eng
Format: mobi
Tags: Seasonal, Methods, Cooking, Courses & Dishes, Quick & Easy, Salads
ISBN: 9781600854316
Publisher: Taunton Press
Published: 2012-03-13T00:00:00+00:00
continued from page xx
To make the vinaigrette, combine the garlic, shallot, lemon juice, vinegar,
and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt if necessary.
In a medium bowl, combine the lobster, corn, peppers, and herbs, and
season with salt. Gently toss with just enough vinaigrette to lightly coat the salad. Taste and add more salt or acid if necessary.
Put the lettuce in a large work bowl and season with salt and black pepper.
Gently toss the salad with just enough vinaigrette to lightly coat the greens.
Taste and add more salt if necessary. With a delicate hand, transfer the
salad to a platter or individual serving plates. Spoon the lobster mixture
over the lettuce. Drizzle any remaining vinaigrette over the salad and
serve immediately.
100 vegetable & fruit salads
heirloom tomato salad with basil,
burrata cheese & garlic crostone
1 tablespoon red-wine vinegar
11⁄2 pounds ripe, fragrant heirloom
1 pound buratta cheese, or fresh buffalo
1 tablespoon balsamic vinegar; more
tomatoes, assorted shapes, sizes,
mozzarella, cut into 1⁄2-inch-thick slices
as needed
and colors
or torn into rustic chunks
kosher salt
four 1⁄2-inch-thick slices rustic
1 large handful of fresh basil leaves
country-style bread
freshly ground black pepper
1⁄2 cup extra-virgin olive oil
1 clove garlic, peeled
1⁄2 pint cherry tomatoes, such as
sun golds or sweet 100s
tip A sharp serrated knife works best
The only trick to making a delicious tomato salad is delicious tomatoes. You have to to slice tomatoes. Cut the tomatoes just
wait patiently for ripe, fragrant tomatoes—and then eat as many of them as you can before serving or as close to serving
until the next year! Your best bet for finding ripe tomatoes is the farmers’ market—or as possible; they lose a little something
your backyard if you’re lucky enough to have a garden, .
when cut too far in advance.
I grow lots of cherry tomatoes and small heirloom varieties, like Purple Prince and Green Zebra. Early in the season, my kids pick them off the vine and eat them faster than I can get to them, but by the end of summer, we’re inundated with tomatoes. I make any number of simple tomato salads, but this is one of my favorites.
If you can’t find burrata, use fresh mozzarella, ideally buffalo mozzarella. The salad is good with a few thin slices of prosciutto, too.
This is basically caprese salad—made with burrata instead of fresh mozzarella and served with a thick piece of bread, rubbed with garlic. Traditional caprese is made without vinegar—just good tomatoes, good olive oil, basil, and salt. If you have all four, try it.
serves 4
To make the vinaigrette, combine the vinegar and a pinch of salt in a small
bowl and whisk in the oil. Taste and add more salt if necessary.
Remove the stems from the cherry tomatoes and cut them in half. Core
the heirloom tomatoes and cut them into wedges or rustic chunks. Put the
tomatoes in a large work bowl and set aside for the moment.
Toast or grill the bread. Lightly (or to taste) rub the bread with garlic.
Place one slice of bread on each serving plate. Place two to three slices or
chunks of the burrata around each plate.
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