Recipes — Salads

Corn with Black Beans and Epazote

Salads Sides Vegetarian

Corn with Black Beans and Epazote

I had a pound of frozen corn in my freezer and I’m trying my best to actually use what’s in there. I’m very good at putting things into the freezer compartment but I’m not so talented at actually using them. I hate wasting food, so despite corn coming into the farmers markets and stores, I used the frozen. It was a fine dish and I plan to make it again and again. The kernels of corn pop and the beans make it seem creamy and indulgent. I used epazote, a wonderful weed mostly famous for flavoring black beans in Oaxaca...

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Garbanzo, Tomato and Feta Salad

Salads Vegetarian

Garbanzo, Tomato and Feta Salad

From Julia at Rancho Gordo: I’ve developed a real love for summer-ripe Early Girl tomatoes. To me, they are the perfect salad tomato: meaty, sweet, and juicy, but not so juicy that they create a soggy salad. I’ve also developed a (possibly unhealthy) obsession with French sheep’s milk feta cheese. Every week I buy a big chunk of it, resting in brine in a plastic container, and crumble it over just about anything. Sometimes I eat it plain. It has a rich creaminess that I haven’t found in other feta cheeses. Chopped cucumber would be a nice addition to this...

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Flageolet Bean Salad with Roasted Peppers and Capers

Salads Vegetarian

Flageolet Bean Salad with Roasted Peppers and Capers

There is no shame in accepting a little help now and again. For me lately, this means indulging in jars of roasted red pepper. In the summer, when bell peppers are plentiful and a fair price, I actually enjoy roasting them, peeling them and then resting them in olive oil with some garlic. In the meantime, pulling one out of a jar works for me. They are a natural partner with beans and this salad is easy to like. This salad works at cold or at room temperature. I used brined capers but well rinsed salt-packed capers would be ideal....

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Tomato, Royal Corona, and Toasted Bread Salad

Salads Vegetarian

Tomato, Royal Corona, and Toasted Bread Salad

I remember when I first started gardening and I had the bright idea that direct-seeding tomatoes in the ground was the best idea. The plants were incredible and strong and the perfume they exuded made me want to bottle it. Have you ever rubbed a tomato plant just to smell? It’s worth it. The yields were nothing to be proud of but I had nearly a hundred plants so there were plenty of tomatoes, even with my poor gardening skills. The memory of that summer and just too darned many tomatoes makes me very happy.  Ingredients: 1 pound heirloom tomatoes,...

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Yellow Indian Woman Bean and Wild Rice Salad

Salads Vegetarian

Yellow Indian Woman Bean and Wild Rice Salad

This is a flexible salad recipe featuring some of our favorite summer ingredients. Adjust the ingredient amounts based on your preferences and how many people you are serving.  Ingredients: Cooked cactus paddles (nopales), see below Radishes, very thinly sliced Corn off the cob Rancho Gordo Yellow Indian Woman beans, cooked Oven-Roasted Tomatoes, chopped (see below) Rancho Gordo Wild Rice, cooked Banana Vinegar or white wine vinegar Extra-virgin olive oil Salt and freshly ground pepper Combine all ingredients to taste in a salad bowl. Oven-Roasted Tomatoes The best tomatoes are “in season.” If you’re in a bind, use Romas. Cut tomatoes in...

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Arugula, Fennel, Garbanzo and Shrimp Salad

Salads

Arugula, Fennel, Garbanzo and Shrimp Salad

After seeing a video of Asian shrimp being injected with some gross substance so that they’ll weigh more, I’ve turned to wild caught shrimp, both fresh and frozen. Happily, they’re more readily available and they taste much better. If you wanted to drop the shrimp, this is still a great salad combination, inspired by a recipe from Laura Giannatempo’s A Ligurian Kitchen: Recipes and tales from the Italian Riviera. The original recipe has you grilling shrimp and indeed you should, if that’s handy. I gently pan sauteed shrimp in tons of garlic with olive oil and added them to the...

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Wild Rice, White Beans and Tomatoes

Salads Vegetarian

Wild Rice, White Beans and Tomatoes

As the best tomatoes of summer are winding down, I've been continuing my obsession with macerated heirloom tomatoes. I've been tossing them with fresh mozzarella over pasta and last night I made this very simple composed salad. Use leftovers or make the components especially for this dish: wild rice, macerated tomatoes, and creamy white beans such as Cassoulet or Alubia Blanca. This recipe is for one serving, but you can easily scale up the recipe if you are serving more people. Ingredients: 1 large heirloom tomato, cubed 2 tablespoons fruity extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper to...

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Runner Bean and Raw Asparagus Salad

Salads Vegetarian

Runner Bean and Raw Asparagus Salad

Like almost everyone else, I have been enamored with Joshua McFadden's cookbook, Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons but in the end, it's simply a great book for people who find the produce section the most interesting part of food shopping. The recipes are simple and straightforward without a lot of chef-y pretense and my copy, less than a year old, is filthy from use. Splattered with some really good memories. One of my favorite recipes has been this raw asparagus salad, tarted up by me with some...

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Wild Rice and Dried Xoconostle Salad

Salads

Wild Rice and Dried Xoconostle Salad

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White Bean, Celery and Radish Salad

Salads Vegetarian

White Bean, Celery and Radish Salad

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White Bean and Kale Panzanella

Salads Vegetarian

White Bean and Kale Panzanella

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Warm Hominy Salad

Salads Vegetarian

Warm Hominy Salad

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