Salads

Sweet and Tangy Melon Slaw

by Kay Curtis | Salads

INGREDIENTS 4 tablespoons finely chopped shallots 4 tablespoons chopped fresh mint (about 12 sprigs) 1/4 cup cider vinegar 2 tablespoons honey 1 teaspoon salt 1/4 teaspoon ground black pepper 1 small Asian pear, cut into large matchsticks 1/2 seedless cucumber, cut...

Cucumber Mint Salad with Lime Dressing

by Kay Curtis | Salads

Serves 4 appetizer portions Ingredients: • 2 medium cucumbers, sliced & quartered (approx. 4 cups) • 8 radishes, halved & sliced • 1/2 cup raw pistachios, roughly chopped • 4 green onions, thinly sliced • 2-3 tablespoons fresh mint, finely chopped In a large...

Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan

by Kay Curtis | Salads

Serves 6-8 Ingredients: * 1/4 cup fresh lemon juice * 2 Tbsp Dijon mustard * 1 Tbsp minced shallot * 1 small clove garlic, finely grated * Sea salt and pepper * 1/2 cup olive oil * 1 bunch Tuscan kale, center stem discarded, leaves sliced thinly * 12 oz. Brussels...

Salad Dressings and Vegetable Dressings

by Kay Curtis | Salads

CLASSIC A dressing that should be in every confident cook’s arsenal. Pair any high-quality oil with an acid (such as vinegar or freshly squeezed lemon juice), season, and you’ve got a simple and endlessly versatile vinaigrette that goes with just about any salad....

Tuscan-Style Tuna Summer Salad

by Kay Curtis | Salads

INGREDIENTS 2 6-ounce cans chunk light tuna, drained 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note) 10 cherry tomatoes, quartered 4 scallions, trimmed and sliced 2 tablespoons extra-virgin olive oil 2 tablespoons...

Zucchini Ribbon Salad

by Kay Curtis | Salads

Ingredients: 2 pounds zucchini, trimmed 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons whole-grain mustard 1/2 teaspoon freshly ground black pepper 1/2 small red onion, thinly sliced 1 cup frisee torn...