Salads

Berry Walnut Arugula Salad with Roast Chicken and Strawberry Vinaigrette

The cooked roast chicken makes this a main dish salad. You can leave the chicken out and serve the salad as a starter. The recipe for the Strawberry Vinaigrette makes a little more than a cup, which is much more than you need in one meal. Cover and store in refrigerator; it will keep for about 2 days.

serves 2 to 4 depending on serving size

Ingredients

FOR STRAWBERRY VINAIGRETTE

1 cup fresh strawberries, hulled
2 tablespoons fresh squeezed lemon juice
¼ cup olive oil
salt and pepper to taste
optional: 1-2 teaspoons sweetener like agave syrup, honey, or sugar, depending on ripeness of strawberries and how sweet you like the dressing

FOR SALAD

2-4 generous handfuls arugula
4 tablespoons Strawberry Vinaigrette
¼ cup fresh blackberries
¼ cup fresh blueberries
¼ cup fresh raspberries
¼ cup walnuts, lightly toasted
2 cups cooked chicken breast, shredded
optional: crumbled blue, feta, or goat cheese
salt and pepper to taste

Directions

Make the Vinaigrette: In the bowl of a food processor or a blender, puree strawberries with lemon juice. If you are using sweetener, add with lemon juice. With the food processor running, add the olive oil in a slow steady stream. Taste and adjust with more salt, pepper or lemon juice.

Make the Salad: Toss the arugula in a large bowl with the Strawberry Vinaigrette. Taste and adjust by adding more vinaigrette, salt and/or pepper if needed.

Divide dressed arugula among plates or bowls. Divide berries, walnuts and chicken (and cheese if you’re using) among plates.

(You can, of course, toss the berries, walnut and chicken in with the arugula and dress them with the vinaigrette, too, but we like the flavor of the nuts and berries to be ever so slightly distinct from the strawberries.)

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             Herbed Pea Puree and Ricotta Salad with Black Garlic and Lemon Confiture

Lemon Confiture

1. 3/4 cup water
2. 3/4 cup sugar
3. 1/2 teaspoon kosher salt
4. 2 firm lemons, very thinly sliced crosswise on a mandoline and seeded

Pea Puree

1. 1/4 cup extra-virgin olive oil
2. 1/2 medium onion, minced
3. Kosher salt
4. 1 cup fresh or thawed frozen peas
5. 2 tablespoons finely chopped mint
6. 2 tablespoons finely chopped parsley
7. 1/2 cup fresh ricotta
8. 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Salad

1. 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2. 12 small peeled black garlic cloves (see Note)
3. 1 cup freshly shelled English peas (1/4 pound)
4. 1/4 pound sugar snap peas, trimmed
5. 1/4 pound snow peas, trimmed
6. Kosher salt
7. Pea shoots, thinly sliced radishes, small mint leaves, finely chopped chives, chopped marcona almonds and edible flowers, for garnish

1. MAKE THE LEMON CONFITURE Preheat the oven to 350°. In a small saucepan, combine the water, sugar and salt and bring to a boil, stirring to dissolve the sugar. Transfer to a small baking dish and add the lemon slices in an even layer. Bake for 20 to 25 minutes, until the rinds are translucent and the lemons are tender. Let cool completely.
2. MEANWHILE, MAKE THE PUREE In a medium skillet, heat the olive oil. Add the onion, season with salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 7 minutes. Add the peas and cook, stirring, until warmed through, about 3 minutes. Stir in the mint and parsley until just wilted, 1 minute. Transfer the mixture to a mini food processor and let cool completely, then puree until smooth. Scrape the pea puree into a medium bowl and fold in the ricotta and Parmigiano-Reggiano. Season with salt.
3. PREPARE THE SALAD Lightly brush a large square of wax paper with olive oil. Arrange the black garlic cloves 3 inches apart and put another piece of wax paper on top. Using a rolling pin, gently roll the cloves until very flat. Slide the paper onto a plate and freeze until slightly firm, about 15 minutes.
4. Meanwhile, in a large saucepan of salted boiling water, blanch the English peas, sugar snaps and snow peas until crisp tender, about 3 minutes. Drain, transfer to a large bowl and stir in the 1 1/2 tablespoons of olive oil. Coarsely chop 8 of the lemon slices and fold them in. Season with salt.
5. Scoop 1/3-cup mounds of the pea puree onto plates and spoon the warm peas alongside. Peel the top sheet of wax paper off the smashed black garlic and, using a small offset spatula, lay 2 garlic cloves on each mound of pea puree. Arrange 1 slice of lemon confiture on the garlic and garnish the salads with pea shoots, radishes, small mint leaves, chives, marcona almonds and edible flowers. Serve right away.
6. Make Ahead The ricotta-pea puree can be refrigerated overnight. The lemon confiture can be refrigerated for up to 1 week.

Vegetable Rainbow Salad

1. 6 purple pearl onions, root ends trimmed
2. 6 small red radishes, tops trimmed to 1/3 inch and radishes halved lengthwise
3. 2 small lime radishes, sliced 1/4 inch thick
4. 1 medium watermelon radish, halved lengthwise and sliced crosswise 1/4 inch thick
5. 1 cup unseasoned rice vinegar
6. 2 tablespoons sugar
7. Kosher salt
8. 10 baby beets of varying colors (about 6 ounces), scrubbed
9. 5 medium carrots of varying colors (about 6 ounces), tops trimmed
10. 3 tablespoons extra-virgin olive oil
11. 1 small purple sweet potato (about 4 ounces)
12. 1/2 cup vegetable oil, plus more for rubbing
13. 3 heads baby orange cauliflower (6 ounces total), cut into 3/4-inch florets
14. 1/2 small head Romanesco broccoli (about 2/3 pound), cut into 3/4-inch florets
15. 1 small chipotle chile in adobo
16. 1 tablespoon yellow miso paste
17. 1 tablespoon honey
18. 4 cups escarole (from about 2 heads)—tender white and light green leaves only, cut into bite-size pieces
19. 1 cup pea shoots
20. 1/2 cup cooked black quinoa

1. In a small saucepan of salted boiling water, blanch the pearl onions for 3 minutes. Drain the onions and cool them under running water. Slip off the skins and pack the onions into a small heatproof jar. Pack each type of radish into separate small heatproof jars. In the same saucepan, combine 3/4 cup of the rice vinegar with the sugar, 2 tablespoons of salt and 1 cup of water and bring to a boil. Pour the hot brine over the jarred onions and radishes and let stand at room temperature for 3 hours.
2. Preheat the oven to 400°. Place the beets and carrots on 2 separate sheets of foil and drizzle them with 2 tablespoons of the olive oil. Fold up the edges of the foil sheets to make two sealed packets. Rub the sweet potato with vegetable oil, prick it all over with a fork and set it on a sheet of foil. In a medium baking dish, toss the cauliflower and broccoli florets with the remaining 1 tablespoon of olive oil. Roast the cauliflower and broccoli for about 12 minutes, the sweet potato for about 30 minutes and the carrots and beets for about 35 minutes, until they are all tender. Let the roasted vegetables cool slightly.
3. Using paper towels, rub off the beet and carrot skins; quarter the beets and halve the carrots. Peel the sweet potato and cut it into 1/2-inch-thick rounds.
4. In a mini food processor or blender, puree the chipotle chile with the yellow miso paste, honey and the remaining 1/4 cup of rice vinegar. With the machine on, add the 1/2 cup of vegetable oil in a thin stream and process until emulsified. Season the dressing with salt.
5. Drain the pickled vegetables. Slice the pearl onions 1/4 inch thick. In a serving bowl, combine the pickled and roasted vegetables with the escarole, pea shoots and cooked black quinoa. Add 1/4 cup of the dressing and toss gently. Serve the salad right away, passing the remaining dressing on the side.
6. Make Ahead The pickles and roasted vegetables can be stored in the refrigerator separately overnight.

Watermelon, Feta and Charred Pepper Salad

1. 1 pound seedless watermelon, cubed (1-inch pieces; from one 3 1/4-pounds watermelon)
2. 2 Kirby cucumbers, peeled and cut into 3/4-inch dice
3. 1/4 cup very thinly sliced red onion
4. 1 1/2 tablespoons sherry vinegar
5. 1/2 teaspoon gochugaru (Korean chile powder) or Aleppo pepper
6. 6 tablespoons extra-virgin olive oil
7. Kosher salt
8. Freshly ground pepper
9. 20 medium shishito peppers (4 ounces)
10. 20 pitted kalamata olives, halved
11. 4 ounces feta, crumbled
12. 1 cup lightly packed watercress leaves
13. 2 tablespoons minced cilantro
14. 2 tablespoons finely chopped dill

1. In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, gochugaru and 1/4 cup of the olive oil. Spread in an even layer and season with salt and pepper.
2. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shishitos and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes. Transfer the shishitos to the baking dish and toss.
3. Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill. Serve right away.

Toasted Quinoa, Charred Onion and Brussels Sprout Salad

Quinoa

1. 1/2 cup white or red quinoa, rinsed
2. 1 large garlic clove, thinly sliced
3. 2 teaspoons finely chopped peeled fresh ginger
4. 1/2 small shallot, thinly sliced
5. 1/4 teaspoon kosher salt

Charred Onion Mix

1. 3 medium red onions, sliced 1/4 inch thick
2. 1/2 cup white quinoa, rinsed and dried
3. 1 small shallot, thinly sliced
4. 3 garlic cloves, minced
5. 1/4 cup chopped mint
6. 2 teaspoons kosher salt

Dressing

1. 1 1/4 cups grapeseed or canola oil
2. 2/3 cup fresh lime juice
3. 2 teaspoons Dijon mustard
4. 2 teaspoons crushed red pepper
5. 1 teaspoon kosher salt

Salad

1. 1/2 pound brussels sprouts, shaved on a mandoline
2. 3 scallions, thinly sliced
3. 1 1/2 cups loosely packed cilantro leaves, coarsely chopped
4. 1 cup loosely packed basil leaves, torn
5. 1 cup loosely packed mint leaves, torn
6. 1 small red onion, thinly sliced
7. 1 large tomato, cut into 1/4-inch dice
8. Kosher salt
9. Basil and mint leaves, mung bean sprouts and thinly sliced Fresno chiles, for garnish

1. MAKE THE QUINOA In a medium saucepan, combine all of the ingredients with 1 cup of water and bring to a boil. Cover and cook over low heat until the quinoa is tender and all of the water has been absorbed, about 25 minutes. Spread the quinoa out on a baking sheet to cool.
2. MEANWHILE, MAKE THE CHARRED ONION MIX Heat a large cast-iron skillet. In 2 batches, cook the onions over moderately low heat, turning occasionally, until well charred, 18 to 20 minutes. Chop the onions; reserve 1/3 cup for the dressing. Transfer the remaining onions to a medium bowl.
3. In a small skillet, toast the quinoa over low heat, stirring frequently, until it’s crunchy and starts to pop, about 5 minutes. Add the toasted quinoa to the charred onions in the bowl, then add all of the remaining ingredients and mix well.
4. MAKE THE DRESSING In a blender, combine all of the ingredients along with the reserved 1/3 cup of charred onions. Puree until smooth. Strain the dressing into a small bowl.
5. MAKE THE SALAD In a large bowl, combine all of the ingredients except the salt and garnishes. Add the cooled quinoa, charred onion mix and half of the dressing, season with salt and toss. Transfer the salad to a platter and top with the garnishes. Serve the remaining dressing on the side. make ahead The quinoa, charred onion mix and dressing can be refrigerated separately overnight.
6. Make Ahead The quinoa, charred onion mix and dressing can be refrigerated separately overnight.

Blooming Bibb Lettuce Salad

1. 1/4 cup balsamic vinegar
2. 2 tablespoons red wine vinegar
3. 1 tablespoon finely chopped oregano
4. 3/4 cup extra-virgin olive oil
5. 4 plum tomatoes—peeled, seeded and finely diced
6. Salt
7. Freshly ground pepper
8. 4 heads Bibb lettuce, separated into leaves

1. In a bowl, whisk the balsamic vinegar, red wine vinegar and oregano. Gradually whisk in the olive oil. Stir in the tomatoes and season with salt and pepper; let stand for 30 minutes.
2. Stack the lettuce leaves on 4 plates to form a flower shape, using the largest leaves on the bottom and the smallest on top. Drizzle with the dressing, distributing the tomatoes among the stacked leaves.

California Steak Salad

1. 2 tablespoons vegetable oil
2. One 2-pound trimmed beef tenderloin roast, at room temperature
3. Kosher salt
4. Freshly ground pepper
5. 1/2 small red onion, finely chopped
6. 1/4 cup fresh lemon juice
7. 1/4 cup red wine vinegar
8. 2 tablespoons Dijon mustard
9. 3/4 cup extra-virgin olive oil
10. 2 tablespoons chopped tarragon
11. 1/2 cup crumbled blue cheese (about 2 ounces)
12. 1/2 pound green beans
13. 1/2 pound sugar snap peas, split open
14. 1 small bunch watercress, thick stems discarded
15. 4 small radishes, thinly sliced
16. 1/2 cup cherry tomatoes, halved
17. 1 small head iceberg lettuce, cut crosswise into 4 slabs
18. 2 tablespoons snipped chives

1. Preheat the oven to 350°. In an ovenproof skillet just large enough to hold the roast, heat the oil until shimmering. Season the meat with salt and pepper and cook over moderately high heat until browned all over, about 5 minutes. Transfer the skillet to the oven and roast the meat for about 25 minutes, turning it a few times, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the roast to a carving board to rest for 10 minutes. Slice the roast 1 inch thick.
2. Meanwhile, in a medium bowl, whisk the onion with the lemon juice, vinegar and mustard. Whisk in the olive oil in a thin stream until emulsified. Add the tarragon and blue cheese and season the dressing with salt and pepper.
3. In a medium saucepan of salted boiling water, cook the green beans until crisp-tender, about 2 minutes. Drain and rinse under cold running water. Pat the beans dry and transfer them to a large bowl. Add the snap peas, watercress, radishes and tomatoes and toss to mix.
4. Arrange the lettuce slabs on a large platter and scatter the vegetable mixture on top. Arrange the sliced roast beef on the salad, sprinkle with the chives and drizzle the dressing on top.

Hazelnut-Zucchini Salad

1. 1/4 cup hazelnuts
2. 3 small zucchini (3/4 pound), very thinly sliced lengthwise on a mandoline
3. 1/2 teaspoon grated lemon zest
4. 3 tablespoons fresh lemon juice
5. 3 tablespoons extra-virgin olive oil
6. Sea salt
7. Pepper
8. Mint leaves and shaved Parmigiano-Reggiano cheese, for garnish

1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins. Coarsely chop the hazelnuts.
2. Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice. Drizzle with the oil; season with sea salt and pepper. Scatter the hazelnuts over the zucchini and garnish with mint and Parmigiano-Reggiano cheese.

Suggested Pairing

The high-altitude Uco Valley produces crisp Sauvignon Blancs that are great with this salad.

Caesar on the Light Side

1. 1/3 cup low-fat or nonfat Greek-style yogurt
2. 2 anchovy fillets, mashed
3. 1 garlic clove, minced
4. 2 tablespoons fresh lemon juice
5. 2 teaspoons Worcestershire sauce
6. 2 tablespoons extra-virgin olive oil
7. 1/4 cup freshly grated Parmigiano-Reggiano cheese
8. Salt and freshly ground pepper
9. 1 large head of romaine lettuce, torn into bite-size pieces

1. In a small bowl, whisk the yogurt with the anchovies, garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half of the cheese and season with salt and pepper.
2. In a large bowl, toss the romaine with half the dressing and the remaining cheese. Serve, passing the remaining dressing at the table.
3. Notes First Course to Main Course: Oliver turns this into a more substantial salad with broiled, flaked salmon or grilled chicken breast.