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Foody Health

Chia Pudding with Blueberries

This month, we’re featuring simple salads. Today’s crunchy salad would be perfect to bring along to picnics or to pack ahead for lunch. Giulia from Audrey’s shows us how…

Crunchy Chicken Salad
by Giulia Doyle of Audrey’s

It’s that time of the year again when we want to shed our jackets and indulge in fresh salads. While I enjoy a classic Caesar, or a good romaine with buttermilk dressing, I also like to make salads that are not found on everyday menus. And if the dressing calls for coconut milk, then I’m even more inclined to try it. This is a delicious salad — the dressing adds brightness and the chicken and nuts provide you with some filling protein. This salad also keeps really well, so feel free to make it ahead for a potluck or Sunday lunch. Enjoy.

Recipe: Crunchy Chicken Salad
Serves 4

You’ll need:

3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots (lengthwise to get soft curls)
1 cup unsalted cashews
1/4 cup chopped chives (try cutting with scissors)
1 cup roughly chopped mint leaves
1 cup torn cilantro leaves
4 small red thai chilies, seeds removed and finely sliced (optional if you don’t like spice)
4 fully cooked chicken breasts, cut into slices

For the coconut lime dressing:

1 cup of coconut milk
2 tbsp of fish sauce
4 tbsp of lime juice
2 tbsp of coconut sugar

Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.

In a measuring cup, combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over the salad and gently toss. Divide between plates and top with chilies. Add more dressing to taste.

I like to make a lot of dressing and keep some in fridge to dip veggies in or pour over rice, but you can half the dressing recipe if you want to. Beware of the chilies, as they are very spicy. After slicing them, wash your hands very well and don’t touch your eyes or nose. If you prefer a little less spice, sprinkle the finished salad with dried chili flakes instead.

Thank you so much, Giulia! This looks amazing.

P.S. More recipes, including a breakfast salad and a chopped salad.

(Photos and recipe by Giulia Doyle. Thanks to Caroline Donofrio for her help with this series.)


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Lemony Spaghetti with Peas and Ricotta

In the summer, you can’t go wrong with a fresh Greek salad. So, today, we’re happy to share a delicious twist on it: a Greek salad on the grill. Here, Julia Sherman (author of the beautiful cookbook Salad for President ) shows us how it’s done…

Greek Salad on the Grill
From Julia Sherman’s Salad for President

This salad proves that rules are meant to be broken. I have always considered the classic Greek salad to be the platonic ideal. I balk at fancy upgrades since the cheap red wine vinegar, kalamata olives and romaine are fundamental to the dish. Hell, I even prefer stuffed grape leaves from a can to those from the deli counter. Then one day I had a few grape leaves left over in the fridge, and I tossed them on the grill to warm them up. The oil-marinated leaves crisped, the rice steamed and softened inside and I had somehow managed to improve upon my favorite snack. With the rules out the window, I tossed all the veggies on the grill (save the cucumbers and tomatoes), and it worked. It’s not a replacement for the fresh Greek salad, but with the old-school Greek diners becoming a thing of the past, this is a fun variation to make at home.

Greek Salad on the Grill
Serves 4

You’ll need:

4 hearts of romaine, bottoms trimmed, cut in half lengthwise
1 small red onion, cut into rounds 1/4-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tsp dried oregano
One 6 oz slab feta cheese, 1-inch thick
1/4 cup Kalamata olives
8 to 10 canned or fresh vegetarian stuffed grape leaves (dolmas)
1 medium ripe heirloom tomato, cored and cut into 1-inch chunks
2 to 3 small Kirby or Persian cucumbers, cut into 1-inch pieces
4 or 5 oil-packed anchovy fillets (optional, but highly recommended)
Pepperoncini (optional)
Red wine vinegar
Sea salt
Breadsticks or Melba toast (optional)

Prepare a charcoal fire, heating until the coals turn white.

While the coals are heating, brush the romaine and onion rounds with oil and season with kosher salt, pepper and the oregano. Place the feta and the olives on a rectangular piece of aluminum foil and fold the edges upward to create a shallow boat. Drizzle them with oil. (Tossing the cheese on the grill is optional, but it’s a nice way to warm it up before serving. Feta sticks to the grill, so be sure to use foil if you decide to do this step.)

Spray the grill grate with cooking oil or brush with vegetable oil.

Place the stuffed grape leaves, romaine, onion and feta/olive packet on the grill and cook until the vegetables have a nice light char on all sides, about 4 to 5 minutes. The feta should be warm throughout. Remove from the grill with tongs.

On a large platter, make a bed of the grilled romaine (keeping the halves intact) and top with the tomato, cucumbers, grilled onion, olives and stuffed grape leaves. Cut the feta into one-inch cubes and toss them on top. Drizzle the whole mess generously with oil and season very lightly with sea salt (the olives, feta and anchovies add lots of salt already) and black pepper to taste.

Top with the anchovies and pepperoncini, if using. Serve with red wine vinegar and oil on the side, plus breadsticks or Melba toast if you want to make a nod to the salad’s roots.

Thank you so much, Julia! Your new cookbook is a work of art.

P.S. More recipes, including a peach and tomato panzanella and a corn salad.

(Reprinted from Salad for President: A Cookbook Inspired by Artists. Copyright 2017 by Julia Sherman. Photo by Julia Sherman. Published by Abrams. Thanks to Stella Blackmon for editing this series.)