Tomatoes with Bagna Cauda and Chorizo

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Things seemed a little iffy when I started making this salad, adapted from a Food & Wine recipe. What business did anchovies, mayonnaise, Chinese sausage, dill, and tomatoes have on the same plate? I made some adjustments (turkey chorizo instead of Chinese sausage, the addition of yogurt to lighten the mayo, less oil) and you know what? This is one of the most delicious things I’ve made all year.

Make this recipe when tomatoes are at their peak, and make a lot. This salad is a cacophony of flavors in the best way ever.

Tomatoes with bagna cauda and chorizo

Ingredients:

1/2 cup olive oil

1/4 cup minced garlic

2 tablespoons butter

2 anchovy fillets, minced

1/2 teaspoon crushed red pepper

Salt

1/2 pound Mexican-style turkey chorizo
2 tablespoons vegetable oil

1/4 cup finely chopped chives

1/4 cup finely chopped parsley

1/4 cup finely chopped dill

1/4 cup finely chopped mint

1/3 cup Kewpie mayonnaise
1/2 cup Greek yogurt
2 tablespoons lemon juice

6 to 8 tomatoes, cut into wedges


1. In a medium saucepan, cook the olive oil, garlic and butter over moderate heat, whisking frequently, until the garlic 
just starts to color, about 
5 minutes. Whisk in the anchovies and cook, whisking, until the garlic is golden, 5 minutes more. Transfer the bagna cauda to a heatproof medium bowl and let cool slightly. Whisk in the crushed red pepper and let the bagna cauda cool completely, stirring occasionally. Season with salt.


2. Meanwhile, in a medium skillet, heat the vegetable oil over medium-high and add the chorizo. Cook, stirring occasionally, until the chorizo is browned and cooked through, about 8-10 minutes. Using a slotted spoon, transfer the chorizo to a medium bowl.

3. In a small bowl, mix the chives with the parsley, dill and mint. In a medium bowl, whisk the Kewpie mayo with the yogurt, lemon juice and 1/4 cup of the mixed herbs. 
Season the herbed dressing with salt. 


5. Spread the herbed dressing on a platter. Arrange the tomatoes on top. Spoon the bagna cauda on top, then sprinkle with the chorizo, and remaining mixed herbs. Serve at room temperature.

Avocado and Tomato Salad with Soy Vinaigrette

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Creamy avocadoes, crisp cucumbers, and juicy tomatoes: this salad celebrates a California summer in all its glory. Adapted from an old Sunset magazine, use the best quality avocados and tomatoes you can get your hands on here. Freshness makes all the difference.

Avocado and tomato salad with soy vinaigrette

4 Persian cucumbers, sliced 1⁄4 inch thick
1 or 2 medium tomatoes, cut into slices
1 pint cherry tomatoes, halved
2 avocados, halved and sliced
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 teaspoons toasted sesame seeds
Kosher salt

1. Arrange medium tomato slices and cucumbers on a serving platter, followed by cherry ­tomatoes and avocado slices.

2. Whisk together olive oil, soy sauce, and apple cider vinegar and drizzle over salad.

3. Sprinkle with sesame seeds and salt to taste.

Roasted Pepper and Cherry Tomato Salad

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This showstopping summer salad hits all the right notes: salty anchovies, acidic tomatoes, sweet red peppers, and tannic, meaty olives.

You can make this dish ahead of time: the flavors only get better as the vegetables marinate in their own juices.

Roasted pepper and cherry tomato salad

Ingredients:

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
2 garlic cloves, sliced
1 cup basil leaves, divided
Salt
Pepper
2 tablespoons plus 1/4 cup olive oil
1 pint cherry tomatoes, halved
1/4 cup pitted black or green olives

1. Preheat oven to 375F degrees. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup of the basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, about 40 minutes. Let cool.

2. Meanwhile, blend remaining 3/4 cup basil and remaining 1/4 cup oil in a blender until smooth; season basil oil with salt and pepper.

3. Arrange bell peppers on a platter. Top with tomatoes and olives, then drizzle with basil oil and season with salt and pepper.

Crispy Okra Salad

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Say hello to your new favorite summertime salad. I love okra, but I know a lot of folks don’t appreciate the, uh, texture. Because of how the okra is prepared here, there isn’t any of that viscosity usually associated with okra. Instead, you have perfectly crispy, salty, seasoned spears of okra. Kind of like the glorious spears of okra fries I enjoyed in London’s Dishoom last year.

Tossed with a bright, citrusy dressing and fresh vegetables, this is delicious on its own or paired with a heartier dish like chicken tikka masala.

Crispy okra salad

Ingredients:

1 1/4 teaspoons garam masala
1/4 teaspoon amchoor powder
Vegetable oil, for frying
1 pound okra, halved lengthwise and cut into long, thin strips
Salt
1 small shallot, halved and thinly sliced
1 tomato, sliced into thin strips
1/4 cup chopped cilantro (optional)
2 tablespoons lemon juice

1. In a small bowl, mix the garam masala with the amchoor powder.

2. In a large skillet, heat 1 inch of vegetable oil over medium-high heat. Working in batches, fry the okra strips, stirring a few times, until golden and crisp, about 5 minutes per batch. Using a slotted spoon, transfer the fried okra to a paper towel–lined plate to drain. Sprinkle with some of the spice mixture and salt.

3. In a bowl, toss the fried okra with the shallot, tomato, cilantro and lemon juice. Season the salad with more of the spice mixture and salt and serve.

Grilled Corn Salad with Honey-Lime Dressing

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It’s hot outside and you don’t want to turn on the stove, so you grill some chicken or steak or sausages instead. Why not grill your salad too? Add a couple cobs of corn and while they cook, chop up some avocados and voila: you’ve got a salad — and a delicious one at that.

Creamy, smoky, and bright with a citrus dressing, this salad hits all the right notes. Feel free to double the recipe — this one goes fast.

Grilled corn salad with honey-lime dressing

Ingredients:

3 ears of corn, husked
2 tablespoons butter, melted
1 teaspoon salt
Black pepper
3 tablespoons lime juice
1 1/2 tablespoons honey
1 teaspoon chili garlic sauce
3/4 teaspoon granulated garlic or garlic powder
2 avocados, cut into 1-inch pieces
1 serrano chile, thinly sliced
1/2 cup cilantro leaves (optional)

1. Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10–12 minutes. Let cool, then cut kernels from cobs.

2. Meanwhile, whisk lime juice, honey, chili garlic sauce, granulated garlic, and 1 teaspoon salt in a large bowl to combine. Add corn, avocados, chile, and cilantro (if using) to vinaigrette and toss to combine; season with salt and pepper. Cover and chill at least 1 hour.