Shredded Carrots with Jalapeño, Lime & Cilantro

Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.

• 
  
  8 medium carrots (about 1-1/2 lb.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 medium jalapeño, cored, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  Whole cilantro leaves for garnish (optional)
  
  

Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.

Potato Salad with Peas and Pancetta

For the dressing

• 
  
  1/3 cup buttermilk
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad

• 
  
  ¼ cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1/2 lb. pancetta, cooked and crumbled
  
  


• 
  
  1 cup fresh peas, blanched (or substitute thawed frozen peas)
  
  


• 
  
  1 cup sugar snap peas, cut into 1/2-inch pieces and blanched
  
  


• 
  
  1/4 cup chopped fresh basil
  
  


• 
  
  1/4 cup chopped fresh chives
  
  


• 
  
  1/4 cup chopped fresh mint
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the pancetta, peas, sugar snaps, basil, chives, and mint into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Southwestern-Style Potato Salad

For the dressing:

• 
  
  1/3 cup sour cream
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 clove garlic, mashed to a paste
  
  


• 
  
  2 tsp. chopped fresh oregano
  
  


• 
  
  1-1/2 tsp. cumin seeds, lightly toasted and ground
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad:

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1-1/4 cup fresh sweet corn kernels, blanched
  
  


• 
  
  1-1/4 cup diced red bell pepper
  
  


• 
  
  3/4 cup grated Cheddar
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped cilantro
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the corn, bell peppers, Cheddar scallions, and cilantro into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

• 
  
  2-1/2 cups brown rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup cider vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup diced apples (1/2-inch dice)
  
  


• 
  
  1 cup halved seedless grapes
  
  


• 
  
  1 cup sliced celery (1/4-inch-thick slices)
  
  


• 
  
  1 cup cooked brown lentils
  
  


• 
  
  1 cup diced Cheddar
  
  


• 
  
  3/4 cup chopped toasted almonds
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
 

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Bread Salad with Summer Beans and Feta

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

• 
  
  6 oz. coarse-textured rustic bread, 3 to 4 days old
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1⁄2 lb. green beans, cut into 1-inch pieces
  
  


• 
  
  1⁄2 lb. yellow wax beans, cut into 1-inch pieces
  
  


• 
  
  3 medium red tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  1 small red onion, cut into 1⁄2-inch dice
  
  


• 
  
  1⁄4 cup fresh basil leaves, lightly packed
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano
  
  


• 
  
  5 Tbs. red-wine vinegar
  
  


• 
  
  1⁄3 cup extra-virgin olive oil
  
  


• 
  
  2 cloves garlic, minced
  
  


• 
  
  12 oz. feta cheese, coarsely crumbled
  
  

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

• 
  
  2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
  
  


• 
  
  4 red bell peppers, halved, cored, and seeded
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  2 tsp. plus 2 Tbs. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1-1/2 cups cooked fresh corn kernels (from 2 ears)
  
  


• 
  
  1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
  
  


• 
  
  3/4 cup chopped fresh cilantro
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  3 lb. red potatoes, cut into 1-1/2-inch pieces
  
  


• 
  
  3 Tbs. cider vinegar; more as needed
  
  

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Cucumber and Herb Salad with Crumbled Feta

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

• 
  
  1-1/2 lb. cucumbers, halved lengthwise and seeded
  
  


• 
  
  1/2 cup thinly sliced red onion
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. chopped fresh oregano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup crumbled feta
  
  

Tip:

Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

Potato Salad with Chickpeas and Indian Spices

For the dressing

• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 Tbs. grainy  mustard
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 large cloves garlic, mashed to a paste
  
  


• 
  
  2 tsp. finely grated fresh ginger
  
  


• 
  
  1-1/2 tsp. cumin seeds, lightly toasted and ground
  
  


• 
  
  1-1/2 tsp. coriander seeds, lightly toasted and ground
  
  


• 
  
  1 tsp. turbinado sugar
  
  


• 
  
  1/2 tsp. ground turmeric
  
  

For the salad

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/4 lb. baby potatoes, scrubbed clean
  
  


• 
  
  1 cup canned, rinsed chickpeas
  
  


• 
  
  3/4 cup fresh chopped cilantro
  
  

Make the dressing

Whisk the lime juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, ginger, cumin and coriander seeds, turbinado sugar and turmeric.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut  the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the chickpeas and cilantro into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Green Salad with Pears, Prosciutto, and Avocado

The perfect Valentine's Day salad, this dish comes together in minutes.

• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups baby arugula, spinach, or mesclun mix
  
  


• 
  
  2 thin slices prosciutto, cut crosswise into thin ribbons
  
  


• 
  
  1 small firm-ripe Forelle pear, cored and cut into thin wedges
  
  


• 
  
  1/2 small ripe avocado, pitted and cut into small cubes
  
  

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

• 
  
  1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  
  


• 
  
  1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  
  


• 
  
  1 lb. dried penne
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Baby Carrot Salad

Orange-blossom water is lovely staple of Moroccan cooking, but you only need a little to bring out the carrots' brightness in this salad.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  3 Tbs. mild honey, preferably organic
  
  


• 
  
  1/2 cup slivered almonds, toasted
  
  


• 
  
  1-1/2 Tbs. apple-cider vinegar
  
  


• 
  
  1/2 tsp. orange-blossom water, more to taste
  
  


• 
  
  2-1/2 Tbs. fresh lemon juice
  
  


• 
  
  1 fresh red Thai other small chile, halved, seeds and ribs removed, and thinly sliced
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  25 (4- to 5-inch long) young carrots (orange or a combination of red, purple, white and yellow), peeled and trimmed
  
  


• 
  
  1/2 cup plain yogurt (whole or low-fat)
  
  


• 
  
  2-1/2 oz. mâche (about 6 loosely packed cups)
  
  

Melt the butter in a 10- to 12-inch heavy frying pan over medium heat and cook until the butter turns brown and has a nutty fragrance; be careful not to burn it. Add the honey and swirl pan to incorporate, and then add the almonds. When the mixture is bubbling, add the vinegar (the mixture will sizzle and may splatter a bit), and orange-blossom water. Bring to a boil and continue to boil for 2 minutes. Remove the pan from the heat, add the chile and lemon juice, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.

Fill a 4-quart pot two-thirds full with water, add 1 tsp. salt, and bring to a boil. Add the carrots and simmer until just tender when pierced with a small sharp knife, about 8 minutes. Drain and run cold water over the carrots to cool slightly (they should still be warm). Pat them dry and halve each lengthwise. Transfer to a medium bowl and toss with 1/3 cup of dressing. Season to taste with salt.

Divide the carrots among salad plates. Top each with some of the mâche, and drizzle with the yogurt and the remaining dressing.

Succotash Salad

The two essential succotash elements, sweet corn and shelling beans, are joined by green beans, red bell pepper, and zucchini. This light main dish salad is as simple as cooking the vegetables in boiling water until just tender and tossing them in a tart lemon dressing. Red onions add a nice crisp bite, while torn fresh basil leaves lend a beautiful freshness to the dish.

• 
  
  3 ears fresh sweet corn on the cob, husked and halved
  
  


• 
  
  1 cup fresh shelling beans or 3⁄4 lb. frozen baby lima beans
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. green beans and/or yellow wax beans, cut into 1-inch lengths
  
  


• 
  
  1 medium zucchini, cut into 1⁄2-inch dice
  
  


• 
  
  1 medium red bell pepper, cut into 1⁄2-inch dice
  
  


• 
  
  1⁄2 red onion, cut into 1⁄2-inch dice
  
  


• 
  
  2-1⁄2 Tbs. freshly squeezed lemon juice
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  3 Tbs. torn fresh basil leaves
  
  

Bring a large saucepan of water to a boil. Add the corn and simmer, uncovered, until the kernels turn slightly darker yellow, 5 to 6 minutes. With tongs, remove the corn from the water and let cool. Cut the kernels off the cobs; discard the cobs and reserve the kernels.

Bring the saucepan of water to a boil again. Add the fresh shelling beans and simmer until tender, 25 to 30 minutes. If you are using frozen lima beans, simmer for 5 minutes. Remove with a slotted spoon and cool.

Bring the same saucepan of water to a boil. Add 1 tsp. salt and the string or wax beans and simmer until almost tender but still very crisp, about 4 minutes. Add the zucchini and simmer for an additional 2 minutes. Drain and cool.

Place the butter or lima beans, string or wax beans, corn, zucchini, peppers, and onions in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, and canola oil. Season with salt and pepper. Add the dressing and basil to the bean and corn mixture and stir together. Place the salad in a large serving bowl and serve.

Mushroom Salad with Lemon, Thyme, and Parmigiano

Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

• 
  
  1 large lemon
  
  


• 
  
  2 Tbs. minced shallot (about 1 small)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Pinch freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  
  


• 
  
  Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler)
  
  

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.


Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Potato Salad with Olives, Scallions & Garden Herbs

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.

• 
  
  3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup best-quality white-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup chopped Kalamata olives
  
  


• 
  
  1/3 cup very thinly sliced scallions, both white and green parts
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. finely chopped fresh mint leaves
  
  

Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).

Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 
  
  1-1/2 lb. fingerling potatoes (about 16 medium)
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 medium delicata squash (about 2-1/2 lb.)
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice, more as needed
  
  


• 
  
  2 Tbs. champagne vinegar, more as needed
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  10 cups packed baby arugula (about 8 ounces)
  
  


• 
  
  Seeds from 1 medium pomegranate (about 1 cup)
  
  


• 
  
  1 cup shaved or grated Parmigiano-Reggiano cheese
  
  

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.
 

Burrata with Heirloom Tomatoes

This variation on a Caprese salad is a Di Bruno Bros. classic. Serve it with grilled bread, olives, and Prosecco for a light appetizer or a summery lunch. It’s easily doubled or halved.

• 
  
  1 lb. heirloom tomatoes cut into bite-size pieces (or about 2 cups halved cherry tomatoes)
  
  


• 
  
  8 basil leaves, sliced into ribbons
  
  


• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 garlic cloves, minced
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  2 burrata, about 12 oz. each
  
  


• 
  
  1 loaf rustic Italian bread, cut in thick slices and grilled or toasted
  
  

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil—just heat the olive oil in a frying pan over medium-high heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner.

Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on four plates, and slice the burrata vertically in half. There’s cream inside, so make sure you do this on a cutting board or plate. Arrange the halved burrata on top of the tomatoes. Serve with thick slices of grilled or toasted bread.

Lentil Salad with Fennel and Smoked Salmon

If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.

• 
  
  1 cup French green lentils du Puy, rinsed and picked over for stones
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 medium shallot, finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  2 tsp. finely grated fresh ginger (use small holes on a box grater)
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. fennel seed, coarsely ground
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  


• 
  
  9 small radishes, halved and thinly sliced (about 1 cup)
  
  


• 
  
  1/2 small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
  
  


• 
  
  2 Tbs. sliced fresh chives; more for garnish
  
  


• 
  
  4 oz. cold-smoked salmon, cut into 1/2-inch squares (about 1/2 cup)
  
  

In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.

Roughly chop the garlic, sprinkle it with a pinch of salt, and mash to a paste with the flat side of a chef’s knife. In a medium bowl, whisk the garlic paste, shallot, vinegar, ginger, mustard, fennel seed, 1½ tsp. salt, and ¼ tsp. pepper. Whisk in the oil.

In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly (you may not need it all). Season to taste with salt and pepper. (You can prepare the salad to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with chives and serve.

Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette

Potatoes, crisp pancetta, and aged Gouda, along with some good-for-you greens, make for one delicious salad.

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 lb. fingerling potatoes (7 or 8 medium), quartered lengthwise
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 oz. pancetta, cut into 1/4-inch dice (1/3 cup)
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. finely chopped shallot
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. escarole, torn into small pieces (6 cups)
  
  


• 
  
  1/2 cup shaved aged Gouda (1-1/2 oz.)
  
  

Melt 2 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium heat. Add the potatoes and enough water to just cover them (about 2 cups). Bring to a boil. Add 1 tsp. salt, cover the pan, reduce the heat to medium low, and cook, shaking the pan occasionally, until the potatoes are just tender, about 8 minutes. Uncover the pan, raise the heat to medium high, and add the remaining 2 Tbs. butter. Cook, shaking the pan occasionally, until all of the liquid has reduced to a glaze and the potatoes are lightly browned, about 20 minutes more.

Meanwhile, cook the pancetta in an 8-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off any fat from the pan, return the pan to medium heat, and add 1/2 Tbs. of the oil. Add the shallot to the pan and cook, stirring, until tender, about 2 minutes. Stir in the vinegar and mustard and cook until the mustard is smooth, 30 seconds to 1 minute. Transfer the mixture to a small bowl and gradually whisk in the remaining 4-1/2 Tbs. oil. Season to taste with salt and pepper.

Put the escarole and pancetta in a large bowl and toss with 3 Tbs. of the vinaigrette. Season to taste with salt and pepper. Divide the salad and the potatoes among 4 salad plates and sprinkle with the cheese. Drizzle with  the remaining vinaigrette and serve.