Arugula, Radish, Mint and Pea Salad

America's Test Kitchen

Arugula, Radish, Mint, and Pea Salad

Ingredients:

1 cup chopped fresh mint
6 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
1/4 cup dijon mustard
12 ounces baby arugula
20 radishes, trimmed and sliced thin
2 cups peas - fresh or thawed if frozen
Salt and pepper

Method:

Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.

Toss arugula, radishes, and peas together in large bowl. When ready to serve, toss with dressing until combined. Season with salt and pepper to taste. Serve.

Jerusalem (or Israeli) Salad

Source - Check out this page for the history of this salad

Israeli Salad

Ingredients

1 pound Persian cucumbers, diced
1 pound fresh ripe tomatoes, seeded and diced
1/3 cup minced onion (optional)
1/2 cup minced fresh parsley
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
Salt to taste (I use about 1/2 tsp)

Method

Slice the Persian cucumber in half lengthwise.  Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total.  Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand. 

Place the diced cucumbers into a large mixing bowl along with all the other ingredients.

Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.

Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.

Cauliflower, watercress and Feta Salad with Green Goddess Dressing

Source 

Make ahead - the spelt and dressing can be prepared up to 1 day ahead and stored in refrigerator.  Bring to room temperature before serving.  The cauliflower can be roasted up to 12 hours ahead - bring to room temperature when serving.

Cauliflower, watercress and Feta Salad

Spelt, a wheat species from Eastern Europe, is available at health food markets. substitute with any wheat grain you prefer such as farro or wheat berries.

Ingredients

2 small cauliflowers
Oil spray
1/4 cup olive oil
1 teaspoons kosher salt
1 cup spelt
1/2 cup pine nuts
8 cups water cress or baby arugula
1/2 lb. crumbled feta

For the green Goddess dressing

1.5 cups Greek yogurt

1.5 cups basil leaves
1 cup mint leaves
8 green onions, green part only
2 teaspoons kosher salt
2 tablespoons lemon juice
2 tablespoons olive oil

Method

Cauliflower: Oven to 375 degrees. Separate cauliflower to small 1-2 inches florets. Spray two rimmed baking sheets with oil, spread florets on sheets. Drizzle with olive oil, sprinkle 1 teaspoons kosher salt, mix with your hands and roast for 45-50 minutes, flipping cauliflower and rotating pans at about 25 minutes for even roasting. Cool.

Spelt:  (Follow package directions if substituting Farro or wheat berries) Bring 4 cups of water to boil, lower heat and cover pot and cook until tender, about 50 minutes. Strain and keep aside.

Roast pine nuts in a skillet over medium-high heat, stirring constantly, until golden. Remove immediately from skillet and let cool in a bowl.

Dressing: put all ingredients in a mixer and mix until smooth. Transfer to small bowl.

To Serve: Divide greens among plates, top each serving with cauliflower, spelt, pine nuts and feta.  Drizzle the plates with some of the dressing.  Serve the rest of the dressing on a side.

Radicchio Salad with Pickled Radish and Pomegranate

 Source

Notes:

The radishes can be pickled up to 3 days ahead.
The dressing can be made and the walnuts toasted up to 2 days ahead.
Stir the pomegranate seeds into the dressing just before serving.

Ingredients

Pickled radishes
6 ounces radishes, shaved or very thinly sliced

1.5 small shallot or small red or white onion, thinly sliced into rounds
1/4 cup + 2 Tbs raw apple cider vinegar
3/4 teaspoon fine sea salt

Dressing
1/4 cup + 2 Tbs extra-virgin olive oil
3 tablespoon balsamic vinegar
1 1/2 tablespoon red wine vinegar
1 1/2 teaspoon fine sea salt, plus more
3/4 cup pomegranate seeds

Salad
3/4 cup raw walnuts
18 ounce radicchio (about 1 large head), outer leaves removed
1 red or regular Belgian endive, leaves separated and core removed
6 ounce watermelon radishes (about 3 small-medium), shaved or very thinly sliced

1 large crisp, tart apple, such as Pink Pearl or Northern Spy

Method

Pickle the radishes: Combine the red radishes, shallot, vinegar, and salt in a medium bowl and mix well to combine. Cover the bowl and set aside at room temperature for 2 hours to pickle, or transfer to an airtight container and place in the refrigerator for up to 3 days. Be sure the radish and shallots are fully submerged in the pickling liquid so they can all turn pink—the liquid increases as it sits so you can periodically press the mixture into the liquid.

Make the dressing: Place the olive oil, balsamic vinegar, red wine vinegar, and salt in a medium jar, tightly screw on a lid, and shake well to combine. When you are ready to assemble the salad, stir in the pomegranate seeds and reshake the dressing.

Toast the walnuts: Heat the oven to 300°F.

Line a sheet pan with parchment paper, add the walnuts, and spread out evenly. Toast for 6 to 8 minutes, or until fragrant, then remove from the oven and set aside to cool. Coarsely crush the nuts directly on the sheet pan using the back of a wooden spoon and set aside.

Assemble the Salad:

Remove the radicchio leaves from the head all the way to the center, then discard the core (cut it in quarters if needed to remove the tighter inner leaves). Tear the leaves into bite-size pieces and place in a large mixing bowl. Add the endive leaves and crushed nuts. Drain the pickled radishes and shallots (discard the pickling liquid or save it to season sauces or stews) and sprinkle over the salad. Add the shaved watermelon radishes, then shave the apple (or slice as thin as possible) and add to the salad. Drizzle with the dressing and gently toss. 

Transfer to a serving bowl and serve immediately.

South Carolina Slaw

 Source - Yields 6 cups (consider increasing by 1/2 for 12 people)

To make ahead, allow the dressing mixture to cool before tossing it with the shredded carrots and sliced cabbage. Combined with a cool dressing and stored in an airtight container in the refrigerator, this Carolina slaw should last three to five days.

Ingredients

1/2 head thinly sliced cabbage (about 1 lb.)
1 cup grated carrot
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 Tbsp. Dijon mustard
2 tsp. dry mustard
1 tsp. celery seeds
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Method

Make coleslaw dressing:

Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves.

Bring to a boil over medium-high heat.

Combine cabbage and dressing:

Pour over cabbage mixture; toss to coat. Serve immediately.

Green Bean Salad with Mustard Seeds and Tarragon

Source

Serves 10 as a side

Some information about Nigella Seeds

Ingredients

2 1/2 cups green beans, trimmed
4 1/2 cups snow peas, trimmed
3 1/4 cups green peas (fresh or frozen)
4 tsp coriander seeds, roughly crushed with a mortar and pestle
2 tsp mustard seeds
6 Tablespoons olive oil
2 teaspoon nigella seeds
1 small red onion, finely chopped
2 mild fresh red chiles, seeded and finely diced
2 garlic cloves, crushed
grated zest of 2 lemons
1/4 cup chopped tarragon
coarse sea salt
2 cups baby chard leaves (optional)

Method

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into the iced water to refresh. Drain and dry. 

Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl. 

Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste. 

Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto serving dish.

Waldorf Salad

Source

Yield 10 servings

 Waldorf Salad

NOTE:  If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.

Ingredients

3/4 cup mayonnaise (or plain yogurt)

2 tablespoons lemon juice

1 teaspoon kosher salt

Large pinch freshly ground black pepper

4 sweet apples, cored and chopped

1/2 cup raisins

2 cups thinly sliced celery

2 cups chopped, slightly toasted walnuts

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper.

Stir the apple, celery, grapes, and walnuts into the bowl with the dressing.

For the freshest, crispest salad, make Waldorf salad no more than an hour before serving.  Keep refrigerated.

Blissful Sweet Potato Salad

 Combination of this and this

Yield 10 as a side

Ingredients

• Olive oil
• Kosher salt
• Freshly ground black pepper
• 1.5-pounds sweet potatoes 
• 3 medium (6 ounces) shallots, halved lengthwise and peeled
• 12 ounces kale or spinach leaves, torn or chopped into bit-sized pieces
• 4.5 tablespoons sherry vinegar or balsamic vinegar, plus more to taste
• 1.5 teaspoons smooth dijon mustard
• 1.5 to 3 tablespoons water, as needed
• 1/3 cup pomegranate arils
• 3/4 cup toasted, salted pepitas (optional)

Method

Prepare the sweet potatoes and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper. Cut potatoes in half lengthwise, and then into 1/4-inch half-moon slices. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange sweet potato slices in one layer on parchment. Coat lightly with more oil, salt, and pepper.

Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with potatoes.

Roast potatoes and shallots for 20 minutes, until lightly brown underneath. Flip the pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 15 minutes, checking every five minutes until the potatoes are evenly brown and the shallots are tender (remove shallots from oven if they finish first). 

Make the dressing: In a blender or food processor, whiz warm shallots with 6 tablespoons olive oil until smooth, scraping down the bowl as needed. With the machine running, add dijon mustard and 4.5 tablespoons vinegar, blending until smooth. Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, thin with 1 to 2 tablespoons water.

Do ahead: The recipe can be paused here until needed. 

To serve: In a large wide bowl or salad plate, toss greens with half the dressing and season with additional salt and pepper. Arrange roasted potatoes over the greens, fanning out slices if you wish. Sprinkle salad with pomegranate and pepitas (if using) and drizzle some of the remaining dressing over, to taste. Once dressed, serve salad right away, with extra dressing on the side.

Chile - Lime Melon Salad

 Serves 8 - Source

Chile - Lime Melon Salad

Ingredients

8 cups chopped or balled melon (from about 2 cantaloupe or honeydew, or 1/2 a large watermelon)
Juice of 1 lime, divided, plus more to taste
Coarse salt, to taste
1 to 2 teaspoons chili powder
6 tablespoons crumbled cotija cheese
2 tablespoon toasted pepitas (salted)
2 tablespoons chopped fresh cilantro, plus more to taste

Method

1) Place melon in a wide bowl or on a platter. Squeeze half lime juice over, adding second half to taste, then sprinkle with salt and chili powder. Scatter with cheese, pepitas and cilantro.

2) Do ahead: Assemble up to 2 hours before serving and store in the fridge.  If kept for more then 2 hours it may get watery.

Creamy Dijon Dill Potato Salad

 Source

Yield: 12 Servings

Ingredients

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard

Method

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Shaved Fennel and Crushed Olive Salad

 Source

Serves 10-12 as a side

Ingredients

1.5 cups large green (castelvetrano is a good variety) olives
3 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated
1/3 cup olive oil
2 tablespoons white wine or champagne vinegar
Finely grated orange zest from most of 1 orange (about 1.5 teaspoons)
Large pinch of crushed red pepper flakes
Kosher salt, freshly ground black pepper
1.5 lemons
4.5 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1.5 cups)
Flaky sea salt, to finish

Method

Crush olives with a flat-bottomed cup or the side of a chef’s knife, and remove pit. Coarsely chop olives into big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 2/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

Halve fennel bulbs lengthwise. Using a mandolin or a knife, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-half of lemon over then juice the lemons over the fennel — it will seem like a lot. Season with salt and toss to coat; add more salt if needed.

To serve: Spread olive olive mixture on a big plate. Top with cheese. Arrange shaved fennel over, hiding the olives, then season with flaky sea salt. Alternatively toss ingredients in a big bowl.

Salad with Grilled Nectarines with Gorgonzola and Hazelnuts

Source: Pioneer Woman and Smitten Kitchen

Serves 10

Ingredients

5 nectarines, halved and pitted (1 half for each serving)

Olive oil, for grilling

6 teaspoons honey 
6 teaspoons Dijon mustard 
6 teaspoons white wine vinegar 
1 1/2 cup olive oil 
Salt and freshly ground black pepper

1 cup hazelnuts, toasted 
18 ounces spring mix salad greens
6 ounces Stilton, Gorgonzola or other blue cheese

1 1/4 cup fresh mint leaves (aprox)

Method

Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side.

In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper to taste.

In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the toasted hazelnuts.

If plating - divide the salad among 10 plates. Place a nectarine half on each serving. Crumble cheese and divide on top of salads.  Sprinkle with chopped mint.

If serving in a bowl, place salad in serving bowl and arrange nectarine halves on top.  Drizzle the nectarines with a little more dressing. Crumble the blue cheese into chunks and distribute on salad.  Sprinkle with chopped mint.

Zucchini Salad

Source

Serves 12

Ingredients:

3 pounds zucchini (about 6 large) or a mix of thin summer squash

2.5 teaspoons kosher salt
1 pound baby arugula
2 ounces parmesan, coarsely grated (on large holes of a box grater; about 1 cup) or shaved with a vegetable peeler
Juice of two lemons
1/2 teaspoon freshly ground black pepper

1/3 cup olive oil

Method:

Shave the zucchini into long ribbons using a vegetable peeler (this works best if zucchini are thinner than the length of the peeler blade). Toss zucchini ribbons with 2 teaspoons salt in a large colander set over a bowl and let drain 20 minutes.

Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.

[Do ahead: Once drained well, zucchini keeps in the fridge for a few days in a container.]

Put arugula in a large bowl. Sprinkle with 1/2 cup parmesan and remaining 1/2 teaspoon salt. Drizzle 3 tablespoons of oil over greens and toss. Arrange zucchini over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/2 cup parmesan and black pepper.

Romaine Lettuce Hearts with Caesar Dressing

Served 4

Romaine Lettuce Hearts with Caesar Dressing

Ingredients

Dressing

• l anchovy fillet packed in olive oil, drained or ½ teaspoon anchovy paste 
• 2 tablespoons extra-virgin olive oil
• l ½ tablespoons mayonnaise
• l ½ teaspoons fresh lemon juice 
• 1 teaspoon Dijon mustard
•  ½ teaspoon Worcestershire sauce 
• ½ small garlic clove, minced or pushed through a press
• ¼ teaspoon freshly ground pepper

Romaine

• 1 French roll, about 6 inches long, cut lengthwise
• l garlic clove, cut in half 
• 3 hearts of romaine, about 1lb total, each cut lengthwise into quarters
• 2 tablespoons extra virgin olive oil 
• 2 tablespoons freshly grated Parmigiano-Reggiano® cheese 

Method

1. Prepare the grill for direct cooking over medium heat (350° to 450°F)
2. Mash the anchovy fillet into a paste. Put all of the dressing ingredients into a bowl and whisk  to  combine. 
3. Grill the bread quarters over direct medium heat, with the lid closed, until lightly toasted, 1 to 2  minutes, turning three times.  Remove from the grill and rub the cut side of the garlic clove. Set aside.
4. Brush the romaine all over with the oil and grill over direct medium heat with the lid open until  slightly wilted, about 1 minute (you may not need to turn).  Remove from the grill.  Top the Romaine with the dressing and the cheese,  and serve with the toasted bread quarters. 

SIP - Red Cabbage Coleslaw

Red Cabbage Coleslaw

Low FODMAP (don't know what that is? Check out this page)
Source

Ingredients

1/3 cup olive oil (less 1 tbsp)
1 tbsp low FODMAP garlic-infused oil
1.5 tsp caraway seeds
2 tbsp apple cider vinegar
1/2 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp dijon mustard
3 cups red cabbage (thinly sliced)
1 cup fresh fennel (trimmed, thinly sliced)
1/4 cup fresh dill (chopped)
1/2 tsp salt

Method

Heat up the olive oil in a small non-stick pan and toast the caraway seeds for 1 minute, stirring frequently. Then, scrape the seeds and oil into a large heat-proof bowl to cool.

Whisk in the garlic-infused oil, vinegar, lemon juice, and mustard. Then, add the cabbage, dill, and salt. Toss gently to coat in dressing.

SIP Recipe - Cucumber Salad

Cucumber Salad

Source (includes weights)

Ingredients

1 English cucumber
½ cup fresh chives
Dill, fresh
Greek yogurt (lactose free if required)
2 Tbsp white vinegar

Method

Thinly slice the English cucumber

Place cucumbers in a salad bowls and add the yogurt.

Finely chop up the chives and dill and mix in with the cucumber and yogurt. Add white vinegar and mix well.

Refrigerate until ready to serve.

Hint

To reduce water in the salad: spread the sliced cucumber out on a flat tray and sprinkle with salt. Let sit for 20 minutes. Toss the cucumber and repeat with sprinkling salt and leaving it to sit for 20 minutes. Pour off any fluid and using paper towel squeeze out excess water from the cucumber.

Cold Soba Salad with Miso Vinagrette

Source: Saveur

This recipe calls for Shiso (and has a suggested substitute) - read about it here: What is Shiso and How to Use It

Cold Soba Salad with Miso Vinagrette

Ingredients

5 oz. small radicchio leaves
5 oz. small red leaf lettuce leaves
Handful of small shiso or basil leaves
1 lb small grape tomatoes
8 small dill fronds
4 small carrots, thinly sliced crosswise
2 Persian cucumber, thinly sliced crosswise
2 red finger chiles
2/3 cup extra-virgin olive oil
1/4 cup plus 2 tbsp. fresh lemon juice
3 tbsp. rice vinegar
3 tbsp. soy sauce
2 tbsp. white miso paste
4 tsp. toasted sesame oil
1 tsp. sugar
1 (4 inch) piece ginger, peeled
Kosher salt and freshly ground black pepper
2 tbsp. toasted sesame seeds
16 oz. Fresh Soba Noodles or dried noodles

Method

In a large bowl, combine both lettuces with the shiso, tomatoes, dill, carrots, and cucumber. Using a knife, begin thinly slicing the chiles from the tip. When you reach the seeds, stop slicing and discard or save the remaining chile for another use. Add the sliced chile to the lettuces in the bowl and toss to combine.

In a small bowl, whisk the olive oil with the lemon juice, rice vinegar, soy sauce, miso paste, sesame oil, and sugar. Using a Microplane (or a fine grater) set over a fine sieve set in a bowl, grate the ginger into the sieve, then press on the solids to drain as much juice as possible into the bowl. Pour 2 teaspoons of the ginger juice into the bowl with the dressing and discard the rest or save for another use. Season the dressing with salt and pepper and whisk until emulsified. Place dressing into jar (or carafe) for serving and sprinkle with some of the sesame seeds.

In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and place in serving bowl. Top the noodles with the lettuces and vegetables, sprinkle with the remaining sesame seeds.  Serve with the dressing on the side, or toss with dressing immediately before serving.

Avocado and Cucumber salad

Serves 4 as a side (double for our dinner party)

3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish

Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley.

Leek Salad with Persimmons and Almonds

A French inspired dish from Food and Wine

Ingredients

8 medium leeks, white and tender green parts only, halved lengthwise
3 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
2 bay leaf
2 thyme sprigs plus 2 teaspoons chopped thyme leaves
Kosher salt
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons cider vinegar
3/4 cup extra-virgin olive oil
1 cup crumbled Greek feta cheese
4 ripe Fuyu persimmons, peeled and cut into thin wedges
4 cups baby arugula
4 tablespoons crushed marcona almonds

Method

Set the leeks cut side up in a large skillet. Add the stock, butter, bay leaf, thyme sprig and a pinch of salt. Cover tightly and simmer over low heat until tender, about 30 minutes. Using a slotted spoon, transfer the leeks to a platter and drizzle with 2 tablespoons of the cooking liquid. Let cool completely.

In a medium bowl, whisk the mustard with the chopped thyme, lemon juice and vinegar. Gradually whisk in the olive oil and season with salt. Scatter the feta over the leeks and drizzle lightly with some of the dressing. Add the persimmons and arugula to the remaining dressing in the bowl, season lightly with salt and toss. Mound the salad over the leeks, garnish with the almonds and serve.

Make Ahead
The leeks and dressing can be refrigerated separately in airtight containers for up to 2 days. Return to room temperature before serving.

Watercress and Stone Fruit Salad

From Williams Sonoma

Ingredients

1/4 cup hazelnuts
6 Tbs. extra-virgin olive oil
1 shallot, thinly sliced
1 1/2 cups pitted and sliced stone fruit of choice, such as
  plums, peaches, apricots or cherries, or preferably a
  combination
3 Tbs. Champagne vinegar or white wine vinegar
1 tsp. Dijon mustard
Sea salt and freshly ground pepper, to taste
5 cups stemmed watercress, torn into bite-size sprigs
1/4 cup crumbled ricotta salata cheese

Directions

In a small, dry fry pan over medium-low heat, toast the hazelnuts, stirring constantly, until they are fragrant and just beginning to brown where the skins have flaked off, about 10 minutes. Remove from the heat and immediately pour the nuts onto a clean dish towel; they can burn quickly. Gather up the corners of the towel and rub the nuts together until most of the skins come off. (Don’t worry about the bits that stick.) Split the toasted nuts by applying pressure with your thumb and index finger until the halves separate. Set aside.

In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot and sauté until golden brown, about 7 minutes. Add the fruit and sauté for a few seconds, just enough to coat the pieces in the hot oil. Remove from the heat. Using a slotted spoon, transfer the fruit and shallot to a plate and set aside to cool.

Place the same pan over medium-low heat (do not wipe out the pan). Whisk in the vinegar, mustard, a pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture bubbles and thickens slightly, about 5 minutes. Remove from the heat and whisk in the remaining 5 Tbs. olive oil until smooth and emulsified. Taste and adjust the seasonings.

Put the watercress in a large salad bowl. Add the cooled fruit and shallot and pour the warm vinaigrette over the salad. Toss to mix and coat well. Sprinkle with the cheese and hazelnuts and serve immediately.

Serves 4 to 6.