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Carrot Salad with Feta and Anchovies

Carrot Salad with Feta and Anchovies

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

Ingredients

  • 5 medium carrots (about 12 ounces total), scrubbed, thinly sliced on a bias with a mandoline
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons Aleppo-style pepper, divided
  • 12 boquerones (marinated white anchovies)
  • ¼ cup parsley leaves with tender stems

Recipe Preparation

  • Toss carrots with lemon juice, 2 Tbsp. oil, and 1 tsp. Aleppo-style pepper in a medium bowl; generously season with salt. Massage carrots with your hands until softened. Taste and season with more salt if needed.

  • Transfer carrots and any accumulated juices to a platter and top with boquerones and feta. Drizzle with remaining 2 Tbsp. oil and scatter parsley and remaining 1 tsp. Aleppo-style pepper over.

Reviews SectionDelicious. Simple. But the key for us was organic rainbow carrots from a local farmer, great olive oil and a good feta. No cook and easy. Great for a hot summer day!EssieDeeStamford ct 07/21/19

Recipes

Think outside the bowl. Salads should be inventive, fresh, and flavorful. Eating vegetables doesn’t have to be a chore, and our collection of salad recipes proves it. From a <a target="blank" href="http://www.chowhound.com/recipes/caesar-salad-11062">classic Caesar</a> to a <a target="blank" href="http://www.chowhound.com/recipes/lobster-salad-29307">sophisticated lobster salad</a>, we’ve got your five servings of vegetables a day covered. And it will be delicious. Try a <a target="blank" href="http://www.chowhound.com/recipes/grown-up-tuna-salad-11054">grown-up tuna salad recipe</a>, or fancy up your lunch with a <a target="blank" href="http://www.chowhound.com/recipes/spinach-salad-with-warm-bacon-vinaigrette-11445">spinach and warm bacon dressing salad</a>. Browse our best salad dressing recipes, find inspiration for fruit salads, and get inspired to make the most of your produce haul, all year long.

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Moroccan carrot & fennel salad with sultanas & pistachios

A versatile and flavour packed Moroccan carrot & fennel salad with sultanas & pistachios recipe.

Ingredients

5 Tbs extra virgin olive oil

3 Tbs freshly squeezed lemon juice

1 ½ tsp Dijon or whole grain mustard

Salt & pepper (a generous amount)

2 cups lightly packed shredded carrot (julienne or grated)

2 cups of shaved fennel (use a mandolin)

A small handful of fresh mint, roughly chopped

A small handful of flat-leaf parsley, roughly chopped

A few sprigs of fennel leaves, roughly chopped

¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)

Instructions

To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.

To make the salad prepare all the elements and set aside.

Toss everything except the nuts together just before serving and scatter these over the top.

Keywords: Moroccan salad, carrot, fennel, salad, sultanas, pistachios, recipe, hone and mustard dressing


Carrot Salad with Feta and Anchovies - Recipes

2 heads of romaine lettuce
140 g bacon
2 avocado
2-3 slices of bread
olive oil
flaky sea salt
200 ml grated parmesan

Dressing:
6 anchovies
1 egg
100 ml grated parmesan
1 tbsp dijon mustard
3 tbsp red wine vinegar
1 tsp worcestershire sauce
2 garlic cloves
200 ml olive oil

Mix the dressing in a blender or food processor. Start by mixing the anchovies, egg, parmesan, mustard, vinegar, worcestershire sauce and garlic. Slowly, with the motor running - drop by drop - add the oil until you have a nice, thick dressing.

Make the croutons - rip, or cut, the bread into dice. Toss with a little bit of olive oil and flaky sea salt, place in a roasting pan and toast for about 8-10 minutes in a 200°C oven. Leave to cool.

Fry the bacon until crispy. Dice the avocado.

Assembly time! Rip the lettuce into large pieces. Mix with bacon, avocado and croutons. Toss gently with the dressing and the parmesan.


Healthy Mediterranean potato salad with boiled eggs (Nicoise)

I could eat potato salad all day! But not the mayo-drenched kind. I love the lighter, Mediterranean-style potato salads which are healthy, bright and oh-so-good! Like this Mediterranean potato salad with vegetables which can be eaten not only as a side, but as a light meal too. In this dish, the boiled eggs (soft or hard-boiled, you decide) and the potatoes make this salad very filling and satiating and combined with the rest of the ingredients make for a complete meal.

When making Nicoise salad, David Lebovitz says that we shouldn’t use any kind of cooked vegetables. Others say that you shouldn’t put any vinegar to the dressing and some say that you should use either tuna or anchovies, but never both at the same time. So, should this potato salad be named Nicoise?

For me, it’s the same with Horiatiki (Greek salad). You can make a Horiatiki with just the basic ingredients, but you can also add some extras, depending on what you have in your pantry. I mean, do you use red peppers or only greens? Do you add a barley rusk at the bottom of the bowl to soak up all the juices or not? Another example is the famous Greek baked chicken. Google it and you’ll find recipes that use olives, feta, onions, tomatoes, and other ingredients that are closely related with Greek cuisine. But the thing is that the only oven-baked chicken I know and have eaten while growing up in Crete is the classic, deliciously prepared chicken with potatoes, olive oil, oregano, lemon juice, and some salt and pepper. No feta, no olives, no onions. Nothing else. Should I be upset that so many more different recipes borrow the name “Greek chicken”?

My personal belief is that there’s certainly a point where we have to draw the line, but we can also be a little forgiving when minor deviations happen. I mean, Of course we must try and preserve our traditional dishes in an ever-changing world (after all, that’s one of the reasons I started this blog) but at the same time we must take into consideration that every cuisine is dynamic and constantly evolving throughout the years, something that inevitably affects every recipe. I would love to here your thoughts about this in the comments!

Preparing the potatoes for the salad

First, I will urge you to try and find new potatoes (or baby potatoes) because you can eat them with their skin (no peeling necessary) and they’re also VERY tasty.

Potatoes have the ability to absorb the flavor from the rest of the ingredients they’re cooked with. That’s why they get so tasty in this Greek potato and pea stew. So, for this recipe, give them some extra flavor by adding to the pot salt, sugar, a sliced carrot, an onion, and some garlic cloves. Also, remember to transfer the potatoes in the pot, fill it with cold (room temperature) water and then turn on the heat. That way they cook all the way through without getting too soft on the outside and undercooked in the center.

Nicoise salad dressing

There’s an anchovy fillet in the dressing, it’s not a typo. In some dishes, especially pasta recipes, you can find anchovies that are used as a flavor booster, simply because they’re packed with umami taste. I’ve also heard people using an anchovy fillet to boost the flavor of their bolognese sauce. However, you should use them sparingly. If you use a lot them, the dressing will have a fishy smell. You only need to add just one for that umami flavor. Also, balsamic vinegar is used because it provides some extra sweetness which goes very well with the anchovies and the eggs, but you can also use red wine vinegar.

Some notes/tips:

  • New potatoes have great flavor and don’t have to be peeled.
  • Boil the potatoes in a pot filled with cold water. Add onion, garlic and enough salt. Add a teaspoon of sugar (the most oft he sugar will be left in the water).
  • Toss all the ingredients together with some of the salad dressing, except the eggs. Place the eggs on top of the finished salad and drizzle with the rest of the dressing.

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Salade Niçoise recipe

A classic Niçoise salad, including fresh tuna, egg, carrot, beetroot, olives and lettuce. Plus a homemade dressing.

Ingredients

  • 400 g fresh tuna
  • 8 fresh, cooked anchovies
  • 4 eggs
  • 1 handful carrot leaves
  • 1 handful beetroot leaves
  • 1 handful celery leaves
  • 1 handful lettuce
  • 100 g black olives, chopped
  • 1 pinch salt & cracked black pepper to season
  • 150 ml rapeseed oil
  • 50 ml white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1 thinly sliced radish
  • 14.1 oz fresh tuna
  • 8 fresh, cooked anchovies
  • 4 eggs
  • 1 handful carrot leaves
  • 1 handful beetroot leaves
  • 1 handful celery leaves
  • 1 handful lettuce
  • 3.5 oz black olives, chopped
  • 1 pinch salt & cracked black pepper to season
  • 5.3 fl oz rapeseed oil
  • 1.8 fl oz white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1 thinly sliced radish
  • 14.1 oz fresh tuna
  • 8 fresh, cooked anchovies
  • 4 eggs
  • 1 handful carrot leaves
  • 1 handful beetroot leaves
  • 1 handful celery leaves
  • 1 handful lettuce
  • 3.5 oz black olives, chopped
  • 1 pinch salt & cracked black pepper to season
  • 0.6 cup rapeseed oil
  • 0.2 cup white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1 thinly sliced radish

Details

  • Cuisine: French
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. For the salad dressing: a good rule to follow for salad dressing is 3 parts oil to 1 part vinegar. In a bottle, pour rapeseed oil, white wine vinegar, honey, mustard and a pinch of salt & pepper, shake.
  2. Wash the salad leaves and pat them dry. If you like a lot of salad, add a few lettuce leaves too.
  3. Place 4 eggs in simmering water for 7 minutes, then transfer to cold water for a few minutes, to stop them cooking. A great trick for peeling eggs more easily, is to crack the shells and then put them back into the cold water for 2 minutes, before peeling.
  4. Season your tuna with salt and cracked black pepper. Then, in a hot pan, sear your tuna on all sides . it’s wonderful served pink (it will need no more than 1 minute on each side). For variety, you could use mackerel when it’s in season, instead.
  5. Toss your salad leaves in a bowl with a drizzle of salad dressing, then assemble on plates. ¼ the boiled eggs and place them, the anchovies, the thinly sliced radish and the olives on the leaves. Slice the tuna and lay gently on top.

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Recipe Summary

  • 40 cherry tomatoes, halved
  • 1 cup pitted and sliced green olives
  • 1 (6 ounce) can black olives, drained and sliced
  • 2 green onions, minced
  • 3 ounces pine nuts
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon dried oregano
  • salt and pepper to taste

In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.

In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.

In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.


Watermelon Feta Salad

After two failed attempts, I’ve decided to give up.

Who fails at grilling something as simple as fish? Grilled fresh fish is one of my favorite summertime, beachside eats, particularly small, fresh, whole fish like sardines. I’ve had them many times while on vacation and when I saw them available at the fish counter yesterday I was excited to bring some of the Mediterranean into my kitchen, especially since Mother Nature had the warm weather covered. I wasn’t going to have a beachside setting but I thought my backyard swimming pool would be a decent substitute. There’s nothing like fresh fish hot off the grill, needing only to be finished with a squeeze of fresh lemon juice, a sprinkling of salt and pepper and maybe a glass of rosé to wash it down with.

But I can’t seem to keep the fish intact while grilling it. The skin stuck to the grill and while they cooked just fine they weren’t pretty at all. My husband had them for dinner and I was so disappointed that I declared defeat and skipped them altogether.

It’s a good thing the summertime-food category is a wide-ranging one. Grilled vegetables and meats are just one of many options and if one considers the sub-category of picnic food the options become ever wider. This month’s Blogger C.L.U.E. Society theme was picnic food and naturally, salads and sandwiches were the first to come to mind.

I had the pleasure of being assigned to a lovely blog, Anna Dishes. Anna has been blogging for over five years and has managed to create a very nice collection of recipes while sharing some of her travels in between. One post in particular caught my eye–her recap of her visit to Sitges, Spain. Sitges is a beautiful beach town a short train ride from Barcelona and I haven’t known other people who have ever been there, until now. It was an immediate connection for me and a sign that I would find many recipes in her blog that would catch my eye.

The search didn’t take long, though. As soon as I saw Anna’s recipe for Watermelon Salad I knew it would be the one. The scorching temperatures had a lot to do with my decision and a large serving of chilled watermelon, feta and mint tossed in a little olive oil, honey and fresh lime juice seemed like the perfect way to beat the heat. With no cooking required there was no risk of failure (unlike the sardines)–only a promise of one refreshing bite after another. The only liberties I took were to add cucumber and lime. I love how fresh lime juice brightens the flavors of fresh fruit and the cucumber was for some textural contrast. The salty feta balanced nicely with the light touch of honey and the sweetness of the watermelon. The mint is more than just a garnish, too. It brings everything together.

This salad managed to dull the sting of disappointment after my failed grilled sardines, perking up not only my taste buds but my spirits, too. Thanks, Anna!


Saturday, July 1, 2017

Fried Chicken, Potato Salad, Carrot Salad, Little Gem Lettuce Salad and More for the Best Ever 4th of July Pot-Luck Party

We have been doing this for so many years, I'm not certain when we started. Sometimes the group grows to almost thirty. Sometimes a handful of friends shows up. We've noticed that when the 4th falls on a weekend, there isn't enough time to travel out of town, so our group swells. This year, the 4th is on Tuesday, so our group will be more intimate. Big or small, the gathering is fun.

Everyone is asked to bring a favorite food. Something special. This year I'm making fried chicken the way chef Wes Whitsell (Manuela DTLA) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.

Here's the recipe I'll use for the 4th (which is exactly the recipe I use when I make the salad at home except sometimes I'll trade out the feta for blue cheese).

Crispy Little Gem Lettuce Salad

When making the salad, leave the leaves whole so they don't wilt.

For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.

Serves 4

Time to prepare: 20 minutes

2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried

1 large carrot, washed, ends removed, peeled, cut into thin rounds

1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces

1 cup pitted olives, roughly chopped

1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)

1/2 cup feta, pat dried, crumbled

1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces

1/2 cup homemade croutons (optional)

1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled

Sea salt and freshly ground black pepper to taste

Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).

Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.

Serve with a knife and fork.


101 Simple Salads for the Season

SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.

That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent.

This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.

Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).

Herein, then, are enough salad ideas to tide you over until the weather cools down.

MOSTLY VEGAN SALADS

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard no oil necessary.

4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)

5. Grate or very thinly slice Jerusalem artichokes mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.

9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

12. Combine sliced fennel and prune plums serve with vinaigrette spiked with minced ginger. Nice pairing.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

15. Cut cherry or grape tomatoes in half toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.

17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.

18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.

19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes cool slightly, add lemon zest or juice or both, then pour over beans.

20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.

21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

22. Thinly slice button mushrooms toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger. (This is a super vinaigrette, by the way.)

23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips why not?). Dust with chili powder and lots of lime juice.

26. Combine mushroom caps and thinly sliced red onions with olive oil broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.

31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

32. Same deal with the beets, but toss with cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.

33. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.

34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.

35. Combine cooked or canned black beans with shredded cabbage and this vinaigrette: olive oil, fresh orange juice, not much sherry vinegar, ground cumin.

36. Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.

VEGETARIAN SALADS

37. Cube smoked tofu, then brush it with a mixture of honey and orange juice broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots drizzle with soy sauce and lime juice.

38. Cube watermelon combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

39. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.

40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.

41. Halve avocados and scoop out some but not all of their flesh. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice. Serve in the meaty avocado shells.

42. Trim crusts if necessary from day-or-two-old bread (or even three-day-old bread), cube and marinate in black olive tapenade thinned with more olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella. (Anchovies optional.)

43. Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula. Top with sherry vinaigrette and a little goat cheese. Especially obvious, perhaps, but also especially popular.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

45. Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can use canned or frozen) and combine with cherry tomatoes, bits of feta or Parmesan or both, olive oil and lemon juice.

46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.

47. Thinly slice raw button mushrooms combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.

48. Toss roughly chopped dandelion greens (or arugula or watercress) with chopped preserved lemon, chickpeas, crumbled feta and olive oil. (Before you start cursing me out, here’s a quick way to make preserved lemons: chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.)

49. Toss greens with walnuts, blue cheese and raspberries drizzle with a simple vinaigrette. Sell for $14 a serving.

50. It’s puttanesca-ish: Egg salad with pitted black olives, chopped tomatoes, capers, anchovies (optional), a tiny bit of garlic and some red onion mayonnaise as needed.

51. Arrange sliced ripe tomatoes and hard-boiled eggs on a platter scatter a handful of chopped pitted green olives on top. Drizzle with a dressing made with olive oil, sherry vinegar and a teaspoon of pimentón.

52. Chop hard-boiled eggs and mix with just enough mayonnaise to bind spoon into endive leaves. Top each with a small canned sardine and drizzle with a vinaigrette of olive oil, lemon juice and mustard.

53. Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac you can make it yourself using dried thyme).

54. Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.

SALADS WITH SEAFOOD

55. Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.

56. Salade niçoise, sort of: On or around a bed of greens, make mounds of olives, cooked new potatoes and green beans (warm or at room temperature), good tomatoes, capers, fennel slivers, hard-cooked eggs and good quality Italian canned tuna. None of these is crucial you get the idea. Serve with vinaigrette or aioli.

57. Toss cubes of day-or-more-old good bread with soy sauce, chopped sautéed shrimp, chopped radishes and cilantro. Like a weird shrimp toast panzanella.

58. Sear tuna until rare (for that matter, you could leave it raw) and cut it into small cubes. Toss with shredded jicama or radish and shredded Napa cabbage season with mirin, soy sauce and cilantro. Avocado and/or wasabi paste are great with this, too.

59. Sear tuna, or use good canned tuna. Chop it up and mix with chopped olives, capers, tomatoes, parsley and olive oil.

60. Ditto on the tuna. Mix with chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper.

61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.

62. Dust shrimp with chili powder. Sauté in butter or oil (or a combination) with fresh corn kernels and flavorful cooking greens (bok choy is good, as is watercress). Add halved cherry tomatoes and lime juice at the last minute.

63. Sunday brunch salad: Mix diced cucumbers, chopped tomato, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). Take a step further by adding croutons of cubed toasted bagels.

64. Alternative Sunday brunch: Shred or chop cucumbers (if they’re fat and old, peel and seed them first), then toss with flaked smoked trout or whitefish, capers, dill, lemon juice and olive oil.

65. In a hot pan, flash-cook cut-up squid in a little olive oil for no more than two minutes. Toss with cooked or canned chickpeas, chopped bell peppers, lemon juice, a little more oil and parsley.

66. In a hot pan, sear sea scallops for a minute or two on each side, depending on size. Slice or chop, then toss with thinly sliced fennel and lemon or orange vinaigrette and some chopped fennel fronds.

67. Bread salad for anchovy lovers: Chop together many anchovies, a few capers, lemon juice and olive oil (or anchovy oil). Toss with cubes of toasted bread and chopped tomatoes or halved cherry or grape tomatoes.

68. Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.

69. Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.

SALADS WITH MEAT

70. Shred brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.

71. Combine sliced green tomatoes and sliced fresh mozzarella top with roughly chopped basil, olive oil, black pepper and crumbled bacon.

72. Sort-of carpaccio salad: Broil or grill skirt or sirloin steak very rare and slice very thin. Arrange on a plate with tomato wedges, lettuce and lemon juice.

73. Hawaiitalian: Combine pineapple chunks with bits of any cured pork product — cooked guanciale is ideal, or any ham — and a not-too-subtle chili vinaigrette.

74. Julienne red, yellow and orange bell peppers mix with thinly sliced red onion, olive oil and cooked crumbled sausage or chopped salami.

75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

76. Slice fresh figs — many, if you live where they grow — and top with crumbled bacon, balsamic vinegar (the best you have) and crumbled blue cheese.

77. Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing, call it a turkey sandwich salad and don’t knock it until you try it.

78. What happens when your Chicago hot dog falls apart: Toss together tomato wedges, chopped pickles, hot peppers, shredded lettuce and a few slices of broiled or grilled hot dog. Dress with a vinaigrette made with mustard (should be yellow for authenticity, but . ) and celery salt. (You could throw in freshly made croutons inauthentic, but better than a hot dog bun.)

79. Sear a steak and move it to a cutting board (don’t wash the pan) wait a minute or two, then slice. Cut kale (preferably black, also known as Tuscan, or dino kale) into thin ribbons and toss in the pan over high heat for a minute. Turn off the heat, add chopped black olives, olive oil and sherry vinegar. Serve kale with steak on top.

80. Sort-of-Cobb salad: Choose any combination of hard-cooked eggs, chopped prosciutto, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, olives. Make vinaigrette with capers and anchovies.

81. Soak sliced prune plums or figs in balsamic vinegar for a few minutes, then add olive oil, chopped celery and red onion, shreds of roasted or grilled chicken, chopped fresh marjoram or oregano and chopped almonds. Serve on top of or toss with greens. So good.

82. Cut pancetta into matchsticks and crisp in a skillet with some oil, then caramelize onions in the fat. Toss both with chopped bitter greens — radicchio, escarole or endive, for example — toasted pine nuts and halved cherry or grape tomatoes.

83. Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute slice it thin. Toss salad greens with the onions, roasted red peppers, and steak add a little more oil and vinegar if necessary.

SALADS WITH NOODLES

84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.

85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.

86. Toss chilled cooked soba noodles with diced cucumber (if they’re fat and old, peel and seed them first), a small amount of hijiki reconstituted with water, toasted sesame seeds and a vinaigrette laced with soy sauce and miso.

87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

88. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.

89. Soak or cook rice noodles, drain and rinse toss with cubed unripe mango, chopped peanuts, shredded carrot and minced scallion. Make a dressing of rice vinegar, fish sauce, lime juice, chili and a bit of sugar.

90. Sort of classic pasta salad: Pasta, artichoke hearts, sliced prosciutto or salami, chopped plum tomato. Dress with olive oil and a bit of balsamic vinegar, perhaps with some mustard.

GRAIN SALADS

91. Cereal for grown-ups: Start with puffed brown rice toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.

92. Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, olive oil and lemon juice.

93. Mix leftover rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.

94. Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Call it quinoa tabbouleh.

95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

96. Cook short-grain white rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

97. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce toss again, with ricotta salata or feta if you want.

98. Toss cooked bulgur with cooked chickpeas, quartered cherry or grape tomatoes, a little cumin, lots of chopped parsley, and lemon juice.

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

100. Mash a canned chipotle with some of its adobo and stir with olive oil and lime juice. Toss with drained canned hominy, fresh corn cut from the cob (or drained pinto beans), cilantro and green onions.

101. Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.