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Some Cook's Illustrated Salads I just received via email:
- Thread starter meryl
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Asian Spinach and Shrimp Salad with Sesame Dressing
ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING
Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.
...Test Kitchen Discoveries:
* Combine both fresh orange juice and orange zest for the strongest orange flavor. Just remember to zest the orange--preferably with a rasp-style grater--before you juice it.
* Make sure to use toasted sesame oil; its flavor is far deeper and fuller tasting than plain sesame oil. It is available in the ethnic foods aisle of most supermarkets.
* To peel ginger easily, use the bowl of a spoon. It scrapes the tough skin off easier than a paring knife or vegetable peeler.
INGREDIENTS:
1/2 cup orange juice plus 1 teaspoon grated zest from 1 orange (see above note)
12 cups lightly packed baby spinach
2 teaspoons minced fresh ginger
3 tablespoons rice vinegar
1 teaspoon honey
3 tablespoon vegetable oil
2 tablespoons toasted sesame oil
Table salt and ground black pepper
1 pound cooked and peeled medium shrimp
2 oranges , peeled and segmented
1/2 cup chopped scallions
DIRECTIONS:
1. Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.
2. Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
3. Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.
Serves 4
Cook's Country (owned by Cook's Illustrated)
ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING
Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.
...Test Kitchen Discoveries:
* Combine both fresh orange juice and orange zest for the strongest orange flavor. Just remember to zest the orange--preferably with a rasp-style grater--before you juice it.
* Make sure to use toasted sesame oil; its flavor is far deeper and fuller tasting than plain sesame oil. It is available in the ethnic foods aisle of most supermarkets.
* To peel ginger easily, use the bowl of a spoon. It scrapes the tough skin off easier than a paring knife or vegetable peeler.
INGREDIENTS:
1/2 cup orange juice plus 1 teaspoon grated zest from 1 orange (see above note)
12 cups lightly packed baby spinach
2 teaspoons minced fresh ginger
3 tablespoons rice vinegar
1 teaspoon honey
3 tablespoon vegetable oil
2 tablespoons toasted sesame oil
Table salt and ground black pepper
1 pound cooked and peeled medium shrimp
2 oranges , peeled and segmented
1/2 cup chopped scallions
DIRECTIONS:
1. Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.
2. Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
3. Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.
Serves 4
Cook's Country (owned by Cook's Illustrated)
Salade Nicoise
SALADE NICOISE
Because the ingredients in Salade Niçoise are so simple, use only the finest—oil-packed tuna, vine-ripened tomatoes, butterhead lettuce, fresh green beans, freshly boiled eggs, and Red Bliss potatoes—and season and dress each component of the salad individually.
Seasoning each component individually is the key to a bright, full-flavored salad.
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional.
If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white took top honors in our tasting of 10 leading brands.)
Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
INGREDIENTS
Vinaigrette
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Table salt and ground black pepper
Salad
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna , drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans , stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers , rinsed (optional)
DIRECTIONS:
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Serves 6 as a light main course
Cook's Illustrated
SALADE NICOISE
Because the ingredients in Salade Niçoise are so simple, use only the finest—oil-packed tuna, vine-ripened tomatoes, butterhead lettuce, fresh green beans, freshly boiled eggs, and Red Bliss potatoes—and season and dress each component of the salad individually.
Seasoning each component individually is the key to a bright, full-flavored salad.
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional.
If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white took top honors in our tasting of 10 leading brands.)
Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
INGREDIENTS
Vinaigrette
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Table salt and ground black pepper
Salad
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna , drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans , stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers , rinsed (optional)
DIRECTIONS:
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Serves 6 as a light main course
Cook's Illustrated
Chef's Salad
CHEFS SALAD
At the deli counter, be sure to have the meats and cheeses sliced ¼ inch thick.
Use a mix of mild greens, such as Bibb, romaine, and red- and green-leaf lettuces, with some arugula for a salad that can stand up to the strong flavors of the meat and cheese.
INGREDIENTS
Garlic Croutons:
1 large clove garlic , minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
1/8 teaspoon table salt
1 1/2 tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette:
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon minced fresh thyme leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Salad:
1 medium cucumber , peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
2 medium heads leaf lettuce , washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces arugula , washed, dried, and torn into bite-size pieces (about 1 quart)
6 ounces radishes , trimmed, halved, and sliced thin
Table salt and ground black pepper
1 pint cherry tomatoes , halved or quartered if large
3 large hard-cooked eggs , each cut into 4 wedges
8 ounces deli ham , sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey , sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese , sliced ¼ inch thick and cut into 2-inch-long matchsticks
DIRECTIONS:
1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
2. For the vinaigrette: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
3. For the salad: Toss lettuce, arugula, and radishes in large, wide serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl; arrange tomatoes around perimeter of greens. Arrange egg wedges in ring inside tomatoes and drizzle with any dressing in bowl. Arrange ham, turkey, and cheese over center of greens; sprinkle with croutons and serve immediately.
Serves 6 to 8 as a light main dish
Cook's Illustrated
CHEFS SALAD
At the deli counter, be sure to have the meats and cheeses sliced ¼ inch thick.
Use a mix of mild greens, such as Bibb, romaine, and red- and green-leaf lettuces, with some arugula for a salad that can stand up to the strong flavors of the meat and cheese.
INGREDIENTS
Garlic Croutons:
1 large clove garlic , minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
1/8 teaspoon table salt
1 1/2 tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette:
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 teaspoon minced garlic
1 teaspoon minced fresh thyme leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Salad:
1 medium cucumber , peeled, halved lengthwise, seeded, and sliced crosswise ¼ inch thick
2 medium heads leaf lettuce , washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces arugula , washed, dried, and torn into bite-size pieces (about 1 quart)
6 ounces radishes , trimmed, halved, and sliced thin
Table salt and ground black pepper
1 pint cherry tomatoes , halved or quartered if large
3 large hard-cooked eggs , each cut into 4 wedges
8 ounces deli ham , sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey , sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces sharp cheddar cheese , sliced ¼ inch thick and cut into 2-inch-long matchsticks
DIRECTIONS:
1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
2. For the vinaigrette: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
3. For the salad: Toss lettuce, arugula, and radishes in large, wide serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl; arrange tomatoes around perimeter of greens. Arrange egg wedges in ring inside tomatoes and drizzle with any dressing in bowl. Arrange ham, turkey, and cheese over center of greens; sprinkle with croutons and serve immediately.
Serves 6 to 8 as a light main dish
Cook's Illustrated