Salads

Coleslaw with Cumin-Lime Vinaigrette

Coleslaw with Cumin-Lime Vinaigrette

Ingredients 1/3 cup fresh lime juice 1/2 teaspoon ground cumin 2 cloves garlic, chopped Few dashes Bobby Flay’s Hot Sauce, or your favorite 1/2 cup olive oil Directions Place all ingredients in a blender and blend until smooth. 3 carrots, peeled and shredded 1...
Cauliflower, White Bean and Feta Salad

Cauliflower, White Bean and Feta Salad

Ingredients: 2 -3 tablespoons olive oil 1/4 teaspoon minced garlic (optional) 1 teaspoon minced fresh rosemary 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 2 teaspoons finely grated lemon peel 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium...
Watermelon and Arugula Salad

Watermelon and Arugula Salad

Serves 6 to 8 This refreshing salad makes a delicious first course or side dish for warm-weather meals. You can make it up to a day ahead, but add the arugula just before serving for best texture. If you’d like to save time by buying pre-cut watermelon,...
Grilled Asparagus and Melon Salad

Grilled Asparagus and Melon Salad

Ingredients: 2 ounces thinly sliced prosciutto (no nitrates, please!) 1 pound asparagus, trimmed 2 teaspoons extra-virgin olive oil, plus 2 tablespoons Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice 1/4 small melon (about 12 ounces),...
Fennel and Orange Salad

Fennel and Orange Salad

Ingredients: 1 tablespoon white-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper 5 navel oranges 3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel...
Shaved Fennel, Artichoke, and Parmesan Salad

Shaved Fennel, Artichoke, and Parmesan Salad

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on restaurants’ menus. The variations are extensive (peppers, celery, and radishes are often...