Pearl Couscous and Tuna Salad with Preserved Lemon

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This is my new go-to summer picnic salad. It’s lemony, salty, and rich, thanks to lots of olives, tuna, and a healthy dose of avocado. This keeps well in the fridge so make it the night before and you’re good to go.

1 cup pearl couscous
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 (5-ounce) can tuna packed in olive oil, drained
2/3 cup pitted Castelvetrano olives, chopped
2 celery stalks, finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped parsley
2 tablespoons finely chopped dill
1 tablespoon finely chopped preserved lemon
1 avocado, peeled and cubed

1. Cook couscous according to package instructions; drain and set aside. Let cool.

2. Combine lemon juice and vinegar in a large bowl. Whisk in olive oil and add salt and pepper. Add cooled couscous and toss to coat. Flake tuna with a fork; add to couscous. Gently stir in olives, celery, onion, parsley, dill, avocado, and preserved lemon. Season with salt to taste and serve.

Winter Crunch Salad

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Even though it’s March, I’m still making this mixed salad of hearty winter greens spiked with savory Parmesan and crunchy seeds and apples. Adapted from a Bon Appetit recipe, this salad gets better after sitting in fridge for an hour or two. I’ll be eating this well through springtime.

Ingredients:

1/4 cup roasted sunflower seeds
1/3 cup olive oil
Salt
Pepper
1/2 small shallot
1 Meyer lemon
1 small garlic clove
2 teaspoons Dijon mustard
1 bunch Tuscan kale (about ¾ pound)
5 or 6 ounces Brussels sprouts
2 ounces Parmesan, finely grated
1/2 apple, halved and thinly sliced

1. Make the vinaigrette: Finely chop shallot half and transfer to medium bowl. Juice lemon over bowl. You should have about 2 tablespoons juice. Using a microplane, finely rate garlic clove into bowl. Whisk in 2 Dijon mustard and olive oil; season with salt and pepper.

2. Wash and dry kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

3. Trim knobby end of Brussels sprouts. Cut sprouts in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

4. Drizzle dressing over kale mixture; season with salt and pepper. Lightly massage and toss with your hands to coat.

5. Add cheese, apples, and sunflower seeds and toss lightly to incorporate.

Gazpacho Salad

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If gazpacho were a salad, this would be it. Adapted from a Food and Wine recipe, this salad is peak summer: juicy tomatoes and crisp cucumbers bound by a tangy, garlicy, and yes — tomatoey dressing.

Gazpacho salad

Ingredients:

2 English cucumbers or 5 Persian cucumbers
2 pounds heirloom tomatoes
2 tablespoons lime juice
2 tablespoons basil leaves, plus more for garnish
1 garlic clove, smashed
1/4 cup balsamic vinegar, divided
1/3 cup thinly sliced red onion, rinsed under cold water
1 teaspoon sea salt, divided
1 orange or yellow bell pepper, chopped
2 tablespoons olive oil

1. Peel cucumbers, cut in half lengthwise, and if using English cucumbers, remove seeds. Cut cucumbers into 1/2-inch slices; set aside. Cut tomatoes in half lengthwise. Cut tomatoes into 3/4-inch pieces (about 5 cups).

2. Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Process until smooth, about 30 seconds. Season dressing with salt to taste.

3. Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil and serve.

Eggplant, Tomato, and Cucumber Salad

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This Middle Eastern-inspired salad is peak summer: buttery eggplant, juicy tomatoes, and crispy cucumber are bound by a cooling and tangy yogurt dressing. The best part? It’s so much easier to make than it looks.

Eggplant, tomato, and cucumber salad

Ingredients:

2 Japanese eggplant, sliced
2 tablespoons vegetable oil
2 tablespoons olive oil
1/4 cup red wine vinegar
1 garlic clove, crushed
1 tablespoon lemon juice
1/3 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cucumber, sliced
2 tomatoes, sliced
2 tablespoons Greek or Middle Eastern-style yogurt
Salt
Pepper
Chopped parsley, for garnish

1. Preheat the broiler: brush the eggplant slices with the vegetable oil and cook over high heat, turning once, until golden and tender. Cut slices in half.

2. In a large bowl, combine the olive oil, vinegar, garlic, lemon juice, cumin, and coriander. Season with salt and pepper. Add the warm eggplant, mix, and chill for at least 1 hour. Add the cucumber and tomatoes. Transfer to a serving dish and spoon the yogurt on top and garnish with parsley.

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.