Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons dry sherry
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
2 tablespoons grated Parmesan cheese
This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that’s just waiting for a glass of crisp Chardonnay.
Ingredients
8 cups water
8 ounces green beans, trimmed and halved
8 small red potatoes
2 eggs
1/4 cup minced shallots
1/4 cup red-wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
6 cups mixed salad greens
2 6-ounce cans chunk light tuna, drained
12 Nicoise or Kalamata olives
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- Tags: Dijon Mutard, Eggs, French Recipes, Greens, Salads
Colorful tropical fruit contrasts with slightly bitter salad greens and fresh tuna steak to make a refreshing main-dish salad. Good-quality tuna is key to the success of this recipe. The secret to buying fresh fish is to ask to smell it: the tuna should smell briny, clean and fresh, like the ocean on a spring morning, not like the tidal flats on a hot summer afternoon. Do not use fresh pineapple juice, which has an enzyme that “cooks” the fish as it marinates.
Ingredients
3 tablespoons frozen pineapple juice concentrate
1/4 cup water
2 tablespoons reduced-sodium soy sauce
2 teaspoons honey
1/4 teaspoon freshly ground pepper
1 pound tuna steak (about 1 inch thick) (see Note)
Pineapple-Mint Vinaigrette (recipe follows)
2 teaspoons extra-virgin olive oil
4 cups mixed salad greens
1 small head radicchio, cored and shredded (about 2 cups)
1 ripe mango (about 12 ounces), peeled, pitted and sliced
2 kiwis, peeled and cut into 8 pieces each
