salad « Tag

Posted on 20 December 2011 by

Corn and Green Onion Salad with Charred Tomato Vinaigrette

By David Harbilas

Corn and tomatoes are as natural a pairing as I can imagine at this time of the year.

Corn salads and salsas–it seems like the terms can be used interchangeably–are extremely versatile and appealing to nearly everyone, going with any kind of protein and satisfying vegetarians and vegans.

Charring the tomatoes give the dressing a little bit of a bitter edge, which contrasts nicely against the sweetness of the corn.

Makes about 4 cups of salad, enough for 4-6 people

10 ears of corn
2 large tomatoes
2 bunches of scallions, whites sliced into thin rounds Read the rest of this entry »

Posted on 16 December 2011 by

Romaine Salad with Grilled Chicken and Bloody Mary Vinaigrette

By David Harbilas

Bloody Marys seem to lend themselves best to seafood pairings, but here I’ve taken the assertive flavors of the famous cocktail and partnered them with a sort of chicken Caesar salad.

The smoky flavors of the grilled chicken and the slight bitterness of the romaine lend themselves well to the spicy and sweet flavors of the vinaigrette, which is little more than a virgin bloody mary blended with a little vinegar and olive oil.

Serves 2

  • 2 chicken breasts
  • 2 heads of romaine, roughly chopped
  • 1 ripe red tomato, peeled, seeded, and diced1 stalk of celery
  • 1 tablespoon fresh grated horseradish, or ½ tablespoon prepared
  • zest of ½ lemon Read the rest of this entry »
Posted on 20 November 2011 by

Grilled Chicken with Cherry Tomato-Caper-Lemon Salad

By David Harbilas

I recently had dinner with a friend at Radici Restaurant in Portsmouth, New Hampshire.

The chef is a friend of mine, and he was kind enough to send us a simple tomato salad, but the server also mentioned a dish made with a tomato-caper-lemon salad, and though I didn’t try that dish I thought I would try it at home.

Here is what I imagine the dish to be like.

Rather than use actual lemon slices or segments, which some Italian recipes do make use of (and which I find to be just too tart), I decided to use both the zest and juice of the lemons. The basic idea is for the saltiness of the capers to off-set the sweetness of the tomatoes and for that, in turn, to be off-set by the acid of the lemon. This can easily be called a salsa, and if allowed to sit and macerate for a long enough time will resemble an uncooked sauce.

Serves 2

Posted on 16 August 2011 by

Cherry Tomato and Green Garlic Salad

By David Harbilas

Green garlic is something that has been around for a long time but has only recently become a trendy item on restaurant menus.

Also called garlic scapes, green garlic is the shoot of the garlic bulb that comes up in late spring.

It looks a little like the green portion of a leek, with a small bulb about a quarter of the way from the upper end, containing a flower.

It has a very mild garlic flavor and can Read the rest of this entry »

Posted on 23 July 2010 by

Tomato-Corn Salad with Pickled Shallots and Basil

tomato-corn-saladBy David Harbilas

Corn is seldom used in salads, and its sweetness makes it a perfect partner to tomatoes.

This also makes a wonderful sauce for grilled chicken or fish, though it is easier to make in a slightly “chunkier” salad, as it is here.

Serves 4

  • 4 ears of corn, shucked
  • 3 large vine ripe tomatoes, diced large
  • 2 shallots, sliced
  • About ½ head of a soft-leafed lettuce, like Boston or Bibb
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 4 tablespoons sugar Read the rest of this entry »
Posted on 15 May 2010 by

Recipe: Grilled Zucchini, Tomato, and Fennel Salad with Lemon and Oregano

zuch3By David Harbilas

Tomato is one of the few vegetables that pairs well with many others, including zucchini, which seems to end up in many bland preparations.

One of the best ways to cook zucchini is to grill it, and its mild flavor goes perfectly with ripe sliced tomato.

Fennel, shaved thinly, adds a licorice flavor, and the entire salad is dressed with lemon, olive oil, and chopped oregano.

Serves 2

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