4 Sensational Summer Salads

Satisfy your summertime salad cravings with one of these amazingly beautiful and delicious recipes! Step away from the boring salads and refresh yourself with one of these unique salads instead!

Brussels Sprout Caesar with Croutons, Borlotti Beans and Sunflower Seeds


Serves 4-6

SALAD INGREDIENTS:

  • ½ lb stale bread, torn into 1 in. chunks
  • 1-2 tbsp extra-virgin olive oil
  • 1 lb brussels sprouts, trimmed
  • One and one half 15 oz cans borlotti beans (about 2 cups), drained
  • ½ small red onion, very finely sliced
  • ½ cup flat-leaf parsley leaves, chopped
  • ½ cup basil leaves, roughly torn
  • ½ cup sunflower seeds, toasted
  • ¼ cup parmesan, shaved
  • Sea salt and black pepper

DRESSING INGREDIENTS:

  • 6 garlic cloves, unpeeled, plus ½ garlic clove, very finely chopped (optional)
  • 1 cup whole egg mayonnaise
  • ⅓ cup sour cream
  • 1 tbsp salted capers, rinsed and chopped
  • Juice of ½ lemon
  • Sea salt and black pepper

SUBSTITUTES:

  • Brussels sprouts: kale
  • Borlotti beans: chickpeas, cannellini beans, or any other canned legume

DIRECTIONS:

  1. Preheat the oven to 400ºF.
  2. Coat the bread in the olive oil and sprinkle with salt. Spread over a large baking tray in a single layer and bake in the oven until golden, about 15-20 minutes, turning every now and then to make sure the croutons are evenly browned and crisp on all sides. Cool.
  3. While the croutons are baking, make the Caesar dressing. Place the unpeeled garlic cloves in the oven and cook for 20-25 minutes until they are very soft. Remove from the oven and peel off the skins, then mash the soft garlic flesh with the back of a fork and mix it together with the mayonnaise, sour cream, capers, lemon juice, and 3-4 teaspoons of water. Season to taste with salt and pepper and if you like it more garlicky add half a very finely chopped raw garlic clove.
  4. Using a mandoline or the grater attachment on the food processor, very finely slice the brussels sprouts.
  5. Combine the brussels sprouts with the borlotti beans, red onion, herbs and half the sunflower seeds. Add the Caesar dressing, season with salt and pepper, and mix everything well to make sure the ingredients are well coated. Leave the salad to sit for 15-20 minutes to allow the brussels sprouts to soften and the flavors to meld together. To serve, fold through the croutons and sprinkle over the parmesan shavings and remaining sunflower seeds.

Shredded Collard Greens, Baked Sweet Potato and Pinto Beans with Paprika-Buttermilk Dressing


Serves 4-6

SALAD INGREDIENTS:

  • 3 sweet potatoes (about 1½ lbs), unpeeled and cut into ½ in cubes
  • 3–4 tbsp extra-virgin olive oil
  • 1 bunch of collard greens (about 14 oz), washed and stems removed
  • One and one half 15 oz cans pinto beans (about 2 cups), drained
  • ⅓ cup cilantro leaves
  • ½ cup sunflower seeds, toasted
  • 1 lime, cut into wedges
  • Sea salt and black pepper

DRESSING INGREDIENTS:

  • ¾ cup buttermilk
  • 3 tablespoons sour cream
  • 1 garlic clove, very finely chopped
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • Juice of ½ lime
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and black pepper

SUBSTITUTES:

  • Collard greens: cavolo nero, kale
  • Pinto beans: red kidney beans, borlotti beans

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Place the sweet potato pieces on a large baking tray, toss them in 2 tablespoons of olive oil and season with salt and pepper. Roast for 20-25 minutes until tender.
  3. Slice the collard green leaves very finely using a sharp knife and place them in a large bowl. Drizzle over 1-2 tablespoons of olive oil, add a pinch of salt, and massage the oil into the leaves for about a minute (this will start to soften the leaves).
  4. To make the buttermilk dressing, mix together the buttermilk and sour cream in a bowl and stir in the chopped garlic, paprika, lime juice, and olive oil. Season with salt and pepper.
  5. Combine the massaged leaves with the sweet potato, beans, cilantro, and sunflower seeds. Season again with salt and pepper, spoon over the buttermilk dressing, and serve with the lime wedges on the side.

Israeli Chopped Salad with Tomatoes, Cucumber, Radish and Feta


Serves 4-6

INGREDIENTS:

  • 3 large beefsteak tomatoes (about 2 lb; 1 kg) or other seasonal variety
  • 4 small Lebanese cucumbers (about 1 lb), trimmed
  • 1 bunch of radishes (about ¾ lb), trimmed
  • 1 red onion
  • 3-4 green onion
  • 1 cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • ½ cup cilantro leaves
  • 1 long green chili, deseeded and finely chopped
  • Juice of 1-2 lemons
  • About ¾ cup extra-virgin olive oil
  • 7 oz. sheep's milk feta, crumbled
  • Sea salt and black pepper

DIRECTIONS:

  1. If the tomatoes and cucumber have lots of seeds, cut them out and discard. Cut the tomatoes into roughly ¼ in. cubes, followed by the cucumbers, radishes, and red onion, making sure everything is about the same size. Chop the green onions, parsley, mint, and cilantro leaves as finely as possible. Place everything in a large mixing bowl and add in the chili.
  2. Now it is time to dress the salad with the lemon juice and olive oil. I encourage you to add these gradually until you achieve the acidity you like.
  3. To serve, season well with salt and pepper. Add more lemon juice and scatter over the crumbled feta.

Pho Noodle Salad With Tofu, Napa Cabbage, And Broccolini


Serves 4-6

SALAD INGREDIENTS:

  • ¾ lb thick dried rice noodles
  • 1 tbsp extra-virgin olive oil
  • 1 lb broccolini, trimmed and sliced diagonally into 1 in. pieces
  • ¼ lb Napa cabbage, finely sliced
  • One half 14 oz package five-spice tofu, finely sliced into thin strips
  • ½ lb bean sprouts
  • 1 cup Asian herb leaves (Thai basil, cilantro, green onion, Vietnamese mint, or perilla)
  • 1 long red chili, finely chopped (optional)
  • 1 lime, cut into wedges
  • Sea salt and white pepper

DRESSING INGREDIENTS:

  • 2 onions, peeled and halved
  • 3 in piece of ginger, peeled and halved lengthways
  • 1 cinnamon stick
  • 5 white peppercorns
  • 3 star anise
  • 3 whole cloves
  • 1 tsp coriander seeds
  • 6 cups vegetable stock or water
  • 1 tbsp tamari
  • 6 carrots, peeled and coarsely chopped
  • 3 dried shiitake mushrooms
  • 3 tbsp extra-virgin olive oil
  • Sea salt

SUBSTITUTES:

DIRECTIONS:

  1. To make the dressing, place the onions and ginger pieces directly on the flame of a gas stovetop or under a very hot broiler until they are slightly blackened all over. Heat a large saucepan over medium-low heat. Add the cinnamon, peppercorns, star anise, cloves, and coriander seeds and toast, stirring to prevent burning, for 30 seconds until aromatic. Add the vegetable stock, tamari, carrots, mushrooms, charred onion, and ginger to the pan and bring to a boil, then reduce the heat to low and simmer, uncovered, for 60-80 minutes until reduced by a third. Strain. Season with salt to taste and whisk in the olive oil.
  2. Bring a large saucepan of salted water to a boil, add the rice noodles and cook for 6–8 minutes until tender. Drain and refresh under cold running water.
  3. In a frying pan, add the olive oil and pan-fry the broccolini for about 5 minutes, until just tender and lightly charred. Combine the noodles, cabbage, broccolini, tofu, bean sprouts, and herbs and pour over some of the dressing. Mix together well, making sure everything is coated in the dressing and season with salt and white pepper. Serve topped with chopped chili and lime wedges.

Original article from The Nest.

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