Cucumber Slaw

Don't limit yourself to green cabbage for cole slaw.  You can make a slaw out of so many raw veggies.  While many slaws have creamy dressings, this one is light and crisp.
1 English cucumber, cut into half moons
2 cups grated carrots, or matchsticks
2 cups purple cabbage, finely sliced
2 green onions, sliced
1/2 yellow pepper, diced

Dressing:
1 Tbsp soy sauce
3 Tbsp olive oil
5 Tbsp seasoned rice vinegar

Whisk together the dressing ingredients in a large bowl. Add the slaw ingredients and mix well. Allow to stand in the refrigerator for at least an hour, stirring every so often.

Serves 4.

Brussels Slaw

Cole slaw is one of my favorite salads, and Brussels sprouts are one of my favorite cabbages.  Et viola.
4 cups finely sliced green cabbage
6-8 large Brussels sprouts, finely sliced
1/2 cup finely sliced red Bermuda onion
1 cup matchstick-cut carrots

Dressing:
1/3 cup Greek yogurt
1/4 cup good real mayonnaise
2 Tbsp seasoned rice vinegar
generous amount of freshly ground black pepper

2 Tbsp salted sunflower seeds (or pumpkin seeds)

Whisk together the dressing ingredients in a large bowl. Toss in the veggies and mix well. Allow to marinate at least an hour in the refrigerator. Toss well and tip into a serving bowl.  Garnish with sunflower seeds

Makes about 6 cups slaw.

Joe’s Warm Chicken Chef Salad with Apples

My good friend Joe is a healthy eater indeed.  He told me of a lunch he brings to work each week, using the microwave to cook diced chicken.  He serves the warm chicken over a cold salad.  I added a few more veggies, apple, and - sorry - a bit of vinaigrette; I couldn't help myself.  But Joe doesn't use vinaigrette - he just pours the chicken cooking juices over all for flavor and moisture.  Nice idea.
1 generous boneless skinless chicken breast half, diced
2 cups broccoli flowerets
1 cup chopped cauliflower
1 cup baby carrots, sliced at a bias
4 cups fresh baby spinach leaves or mixed spring greens
1 green apple, cored and sliced
palmful fresh cilantro (or parsley) leaves

Favorite vinaigrette
crushed dried red pepper flakes for garnish

Toss the broccoli and cauliflower together in a medium glass bowl with 2 tablespoons water. Pop into the microwave for about 30 seconds. Stir and cook another 30 seconds. Drain.

Add the chicken to the bowl with just a dash of water. Season with just a dash of salt and pepper. Cook in the microwave 30 seconds and stir. Repeat this 2-3 times until the chicken is just cooked through. Do not drain.

Make a bed with the greens on two large plates. Divide the broccoli, cauliflower and carrots evenly onto the greens. Top with the apple and cilantro. Stir the chicken and spoon evenly onto the two plates, pouring any juices accumulated over the chicken. Dress with your favorite vinaigrette and red pepper flakes.

Serves 2.

Next Gen Vinaigrette Erique

Making a really, really good vinaigrette has been a craft in my and my in-law family for generations.  My late uncle, Jeannot and Father-in-law, Bernard, were both geniuses at the vinaigrette.

I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic and mustard, and toned down the salt.

I now have what I think is an even better basic vinaigrette, today.
1/4 cup cider vinegar
1/4 cup seasoned rice vinegar
1 generous tsp Dijon mustard
1/2 tsp salt

1/2 cup canola oil
1/4 cup olive oil
lots ground fresh pepper
1 tsp dried dill
2 cloves fresh garlic, pressed through a garlic press

Whisk the vinegars, mustard and salt in a bowl. I also vigorously (and I mean vigorously) shake them together in a salad dressing bottle.

Add the remaining ingredients and whisk together well to form an emulsion.

RIFF:  Add 2 tsp grated horseradish and substitute dill for tarragon

Cook's Note:  I like grainy Dijon, but it does not seem to form as good an emulsion, so I sometimes use half and half regular:grainly and it seems to work well.  Of course it all depends on the formulation of the mustard you use.

Carrot Ribbon Salad

A simple fresh side veggie with no cooking required.  Fast, easy and full of all the nutrients fresh veggies have to offer.
3 large carrots, peeled and then peeled into ribbons with peeler
3 Kirby cucumbers, cut into half moons
1/2 cup purple Bermuda onion, sliced
1 Tbsp diced chives
1/3 cup favorite vinaigrette dressing

Toss veggies together in a large bowl.

Add dressing and allow to marinate in refrigerator at least 30 minutes.

Makes about 4 cups chopped salad.

Thai Coconut Chicken on Greens

Three strata - greens, noodles, and chicken and pecans, build layers of flavor and texture in this chef salad.
1/2 lb Pho rice noodles, or angel hair pasta
2 carrot, peeled into ribbons
palmful cilantro leaves, chopped

Noodle dressing:
4 Tbsp sweet Thai chili sauce
2 Tbsp seasoned rice vinegar
2 Tbsp canola oil

1-inch ginger, minced
2 cloves garlic, minced
4 chicken thighs, sliced
2 Tbsp grated coconut
1/4 tsp ground coriander
1 Tbsp asian fish sauce
1 Tbsp soy sauce
1 Tbsp pale dry sherry
1 tsp sesame oil

6 cups fresh baby greens
1/2 cup pecan halves
1 red chili pepper, finely sliced

Heat a quart of water in a medium pot to boiling. Salt generously for the pasta. Cook the pasta until al dente.

Meanwhile, whisk together the noodle dressing in a medium bowl. Drain the pasta when cooked and allow to cool off a bit, tossing it with tongs.

Toss pasta into bowl with dressing and add carrot and cilantro. Refrigerate until ready to serve.

Heat a dash of canola oil in a large non-stick skillet. Add the ginger and garlic and cook 2 minutes. Mix the chicken in a small bowl with coriander and season with freshly ground black pepper.

Add the chicken to skillet and brown one side a bit. Add the fish sauce, soy sauce, sherry and sesame oil to the pan and stir the chicken.

Allow the chicken cook through and the liquids to evaporate. The chicken should have a syrupy coating.

Distribute the greens evenly on four plates. Distribute the noodle salad onto the four plates evenly. Top with chicken, evenly distributed on the noodle salads. Garnish with pecan halves and red chili pepper.

Serves 4.

Salmon on Greens with Radish & Apple

Let's start out the new year right with salmon and a salad.  The combination of radishes and apples gives savory and sweet notes to this healthy salad.
4 pieces skinless salmon (I used Trader Joe’s salmon patties)
1 apple, peeled, cored and sliced
4 radishes, sliced
1 yellow pepper, sliced
4-6 cups fresh baby spinach leaves
2 green onions, sliced
vinaigrette dressing to taste
1 Tbsp black sesame seeds for garnish
Lemon wedges

Sauté the salmon in a non-stick skillet in a dash of oil over medium heat. Brown both sides for a total of about 10 minutes per inch of thickness. Season with salt and pepper to taste.

Meanwhile gently toss together the vegetables in a salad bowl, dressing with however much you please.

Lay a bed of salad on each of four plates. Top with a piece of salmon. Garnish with sesame seeds. Serve with lemon wedges.

Serves 4.

Holiday Grilled Wild Caught Salmon Salad with Pecans

How to make a healthy salmon meal look all Christmasy.
about 6 cups baby greens of choice
1-1/2 lb wild caught salmon fillet

Marinade:
palmful mint
palmfull lemon balm
2 cloves garlic
1/4 cup olive oil
2 Tbsp seasoned rice vinegar
1 tsp dried red chili flakes, or to taste

Dressing:
2 Tbsp lime juice
1 Tbsp seasoned rice vinegar
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup canola oil
1/4 cup olive oil

2 jeruselum cucumbers, cut into half moons
1 large fresh ripe tomato, sliced
1/4 cup golden raisins, chopped
1/2 cup salted pecans

Place salmon and lemon mint marinade in a zip lock bag or in a casserole for about half an hour.

Whisk together the dressing. Pour half in a bowl and toss with the tomatoes, cucumbers and raisins. Stir and allow to macerate.

Heat a grill to high. Remove salmon from marinade and lay on grill, skin-side down. Spoon remaining marinade onto top of fish. Turn grill to medium, cover and cook salmon for about 10 minutes, checking for flare-ups. Remove salmon to a cutting board.

Toss greens with some dressing to taste. Distribute greens onto four plates. Top with tomato mixture. Cut salmon into four portions and place each portion onto salad. Sprinkle with pecans.

Serves 4.

Mint Chili Jam Pork Tenderloin Caesar

Herbs infuse the pork with rich flavor, laying on a savory bed of slightly charred romaine, and garnished with Caesar dressing.

The classic Caesar dressing uses raw egg yoke, but I use a mix of yogurt and good real mayonnaise to avoid the raw egg.
1 1-lb pork tenderloin
2 heads organic romaine lettuce, sliced in half lengthwise

Marinade:
1/4 cup mint sauce (I used Waitrose Mint Sauce)
2 Tbsp hot and sweet Chili Jam (I used Trader Joe’s)
2 cloves garlic, finely minced
2 Tbsp seasoned rice vinegar
1/4 cup olive oil

Caesar Dressing:
2 cloves garlic, peeled
2 anchovies
palmful fresh parsley leaves
palmful fresh dill
1 green onion, quartered
1/4 tsp dried red chili flakes
2 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 cup good real mayonnaise
1/2 cup plain Greek yogurt

Whisk together the marinade ingredients in a bowl.

Pour into a zip lock plastic bag (or use a small shallow casserole). Add the pork to the marinade and toss well to coat.

Marinate at least 1-2 hours, or preferably overnight in the refrigerator. When ready to cook, allow pork tenderloin to come back to room temperature.

Prepare the dressing by placing the garlic, anchovies, parsley, dill and green onion in a small food processor.

Process just to form a fine mince. 

Add the remaining dressing ingredients and pulse to mix well. Taste the dressing and season with salt and freshly ground black pepper to taste.

When ready to cook, heat the grill to medium. Season the romaine halves with salt and pepper and sprinkle with olive oil.

Remove the pork from the marinade and place on one side of grill.

Place lettuce cut-side down, on other side of grill.

Keep an eye on both and turn as needed to assure even browning. Remove the lettuce after about 5 minutes, or when a slight char has been achieved, but the lettuce still maintains a crunchy integrity.

Cook the pork until it has achieved an internal temperature of 140-150F for medium. Remove pork from grill and allow to rest for 5 minutes, covered lightly with aluminum foil. Slice pork on a bias. Lay several romaine leaves on each plate. Top with several slices of pork and garnish with Caesar dressing.

Serves 4.

Cook's Note:  I love using savory jams to cook with meat, especially pork and lamb.  These are two of my favorites.  Waitrose is a higher-end grocer in the U.K. and if you are ever there, pick up some of there mint sauce.

If you don't have mint sauce, use a palmful of fresh mint leaves in the marinade and you'll be fine.

Grilled Summer Vegetable Salad with Balsamic Glaze

Celebrating the end of a glorious summer with a salad made with the essence of summer - summer squash.  We get the most beautiful variety in our farmers markets here in the mid-Atlantic - rich deep yellow smooth skin with dark green stalks.  Meaty and sweet.  Perfect for grilling.  Also get the best tomatoes you can find and don't fear the grill - they'll drip and sizzle, but that's half the fun.
4 native local yellow summer squash, sliced lengthwise
2-3 large fresh heirloom tomatoes, sliced 3/4-inch thick
2 cups fresh green beans, cut in 1-inch lengths

Prepared Balsamic glaze (I use Trader Joe’s)

Heat a grill to high. Bring a quart of salted water to a boil. Cook the green beans only enough to be just crisp tender, about 3-4 minutes. Drain the beans and immediately quench them in a bowl of ice water to stop the cooking. Drain the beans.

Spray the squash and tomatoes with canola oil on all sides. Grill over medium heat until good grill marks form, turning every 2-3 minutes.

Lay the green beans in a layer on a serving platter. Top with the tomatoes and then the squash. Drizzle with balsamic glaze and garnish with fresh parsley.

Serves 4.

Cauliflower Squash and Fresh Pea Salad

This is a dish celebrating the fantastic deep yellow squash of summer.  Cool, colorful, crispy.  Happy summer.
2 yellow squash, sliced (I crinkle cut them)
1 Tbsp kosher salt
4 cups cauliflower floweretts
2 cups fresh peas
2 Tbsp fresh dill weed, minced
2 green onions, sliced

Dressing:
juice of 1 lemon
1/4 cup olive oil
1/4 tsp salt
freshly ground pepper

Toss the squash with the kosher salt and allow to macerate for about 30 minutes in a colander. Toss every 10 minutes.

Meanwhile bring 6 cups water to a boil in a medium pot. Add a tablespoon kosher salt and then the cauliflower and peas. Bring back to a gentle boil and cook for only about another minute. The idea is to cook the veggies only to crisp tender. Drain the veggies when cooked and rinse immediately with cold water to stop the cooking.

Tip the veggies into a sale spinner and spin to dry.

Rinse the squash briefly, to remove the salt - taste to see if you rinsed sufficiently so that the squash are only nicely seasoned with salt. Turn squash out to a long sheet of paper towels. Pat the squash dry.

Mix the squash, cauliflower and peas in a large mixing bowl. Add the dill and green onions.

Whisk together the dressing and add to the salad. Mix well and tip into a serving bowl.

Serves 6 as a side dish.

Cook's Note:  Here in the US Mid Atlantic, we get the most fantastic fresh yellow squash in summer - I'm sure other regions do too.  But my colleagues bring in the excesses of their gardens and I am in awe.  What we get year round in the grocers pales in comparison to what we get fresh in the summer.  This is what the squash I am talking about looks like.

While summer fresh peas are sweet and tender, refreshed, thawed frozen petite peas work well here as well.  The real actors are squash - and if you can get fresh cauliflower from a friend or local farm - grab it!  It's much harder to find.

Greek Pasta Salad

This is a bright, fresh salad, which is just the ticket on a hot summer day.
8 oz favorite pasta shape
8 oz favorite marinated olives
palmful fresh basil leaves
1 15-oz can artichoke hearts, drained and quartered
1 large fresh ripe tomato, diced
4 oz goat cheese

Dressing:
juice of 1 lime (or lemon)
1/4 cup olive oil
dash salt and pepper to taste

Cook pasta in well-salted water until al dente. Drain, toss with a dash of olive oil and allow to cool to room temperature.

When pasta is cool, mix together with the olives and basil. Gently fold in the artichokes and tomatoes.

I used Trader Joe’s olive marinated in lemon and herbs and tossed the whole package in, including the marinade. So I used only a dash of the dressing. If you don’t have a marinade, you can dress the salad with the dressing. Don’t use olive brine as a dressing - too salty.

Gently fold mixture together and dot with the goat cheese.
Serves 4 as lunch or 6 as a side salad.

Beet Salad with Mint and Horseradish

Remember beets.
3-4 fresh red beets, cleaned
3-4 golden beets, cleaned
palmful fresh mint, chopped

Dressing:
2 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
2 tsp horseradish, drained
dash salt and pepper

Advance work: 3-4 hours ahead of time
Preheat oven to 375F. Trim the beets of their stalk and root tail. Place the red beets and the golden beets on separate large sheets of aluminum foil. Drizzle about a tablespoon of olive oil over each pile of beets, and wrap them in the foil together tightly. Roast for an hour. When cooked, remove from the oven and allow to come to room temperature.

Whisk together the dressing ingredients. Slip the skins off the beets and quarter or slice them. Toss them with the dressing. Allow to marinate at least an hour.

When ready to eat:

Fold in the fresh mint with the beets and serve immediately.

Serves 4 as a side salad.

Chick Pea Salad with Mint and Tomato

This is a great side dish for grilled veggies, fish or meats.
1 can chick peas, rinsed and drained
1 fresh ripe tomato, diced
Palmful fresh mint, chopped
1 clove garlic, minced through garlic press
1-2 green onions, chopped

Dressing:
Juice of lime
1/4 cup olive oil
1/2 tsp ground cumin
1/4 tsp ground coriander
dash salt and pepper

Whisk the dressing together. Toss the other ingredients in a bowl and mix with the dressing. This is best if left to marinate for an hour or two.

Serves 4 as a side dish.

Cook's Note: Grill up some eggplants, zucchini or peppers, or your favorite veggies.
Pile them high on a plate with some olive oil, mint and yogurt.  Serve this on the side and you have a great summer vegetarian dinner - fast.  And don't forget to toast up the naan or pitas on the grill too!

Chef Salad with Pomegranate-infused Skirt Steak

A chef salad is a quick meal for a hot summer day when you don't want to heat up the kitchen.  The possibilities are endless, just open your refrigerator sand see what veggies you have.  Lay a bed of your favorite greens, top with your favorite veggies and then grill some meat, fish, shrimp or even tofu.  Add a dash of slaw for flavor, color and texture if you want. I also try to keep pickled veggies on hand to top things off.

It's nice to have a well flavored steak for a salad.  Here I marinate with pomegranate molasses, used often in middle eastern cooking.  Sweet and sour and rich in antioxidants, it imparts great flavor to a hearty grilled steak.
1 1-lb skirt steak
4 cups baby arugula
4 cups baby spinach leaves
4 cups broccoli floweretts
1/8 lb goat cheese (or feta), crumbled
marinated olives to taste

Marinade:
1/4 cup pomegranate molasses
1/4 cup olive oil
1/4 cup seasoned rice vinegar
1 tsp crushed red pepper flakes

Slaw:
1/2 head cabbage, finely sliced
1 cup shredded carrot
2 Tbsp good real mayonnaise
2 Tbsp Greek yogurt
2 Tbsp seasoned rice vinegar
freshly ground black pepper to taste

Vinaigrette Dressing:
juice of 1 lime
2 Tbsp cider vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp garlic powder
freshly ground black pepper to taste
1 cup olive oil

Whisk marinade together and pour into a zip lock plastic bag. Add steak to marinade and seal. Marinate for at least an hour or overnight in the refrigerator.

Whisk together vinaigrette dressing (or use your own favorite).

Toss the broccoli floweretts in a glass bowl with a dash salt and two tablespoons water. Microwave for 1 minute. Stir and microwave for one more minute. Drain and chill in the refrigerator.

Toss the cabbage and carrot with the remaining slaw ingredients. Refrigerate.

Heat grill to high. Allow steak to come to room temperature before grilling. Grill steak on high for about 2-3 minutes per side. Cook until just medium rare.

Let steak sit on a cutting board, covered with aluminum foil, for about 5 minutes. Slice on the bias about 1/4-inch thick.

Distribute arugula and spinach on four plates. Scatter broccoli evenly about the plates. Lay 3-4 slices steak on top and put a generous spoonful of slaw in the center. Scatter the goat cheese and olives about the salads and dress lightly with the vinaigrette dressing.

Serves 4.

Asian Savoy Slaw

Slaw goes with so many dishes.  I love cabbage and love this dish.

1/2 head savoy cabbage, shredded
1 carrot, grated
2 green onions, sliced
1/4 cup alfalfa sprouts
2 Tbsp shelled sunflower seeds

Sauce:
1/3 cup good real mayonnaise
1 rounded Tbsp Greek yogurt
2 Tbsp olive oil
1/4 cup rice vinegar
1 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp black pepper

Toasted sesame seeds

Whisk together the sauce ingredients and toss together with the veggies in a large bowl. Allow to marinate for at least half an hour in the refrigerator. Garnish with sesame seeds.

Serves 6 as a side dish.

Potato Pea and Pearl Onion Salad

Here's a potato salad with a beautiful twist - pearl onions.  Love them.
1 dozen small red cooked potatoes
1 cup frozen petite peas, thawed
1 bag frozen pear onions
4 carrots, coarsely grated
3 green onions, sliced

Dressing:
1/4 cup mayonnaise
1/4 cup Greek yogurt
3 Tbsp seasoned rice vinegar
1/2 tsp turmeric
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/2 tsp dried dill weed

Cover the potatoes by about an inch with cold water in a pot and bring to a boil. Salt the water generously and simmer for about 12-15 minutes, just until the potatoes are cooked through. Using a slotted spoon, remove the potatoes from the water and allow to cool completely in a strainer.

Meanwhile return the water to a boil and add the pearl onions. Cook about 8-10 minutes, until the onions are tender. Add the peas if desired, sand cook for a minute or two. This can make them just a bit softer to the bite, if you prefer. Drain veggies in a strainer and rinse briefly with cold water. Allow to cook completely - I put in refrigerator for a half hour.

Meanwhile whisk together the dressing ingredients in a small bowl. Place the veggies together in a large bowl.

Add the dressing and fold mixture together. Tip into a serving bowl. Garnish with red pepper flakes if desired.

Serve 6.

Smoked Salmon Chef Salad with Creamy Lemon Dressing

A quick salad always does it for a quick weeknight dinner, especially after a late day at work.  You can make this as fast as you can get take-out.  Cheaper and, oh, so much better.
6 eggs
2 Yukon gold potatoes
4 cups baby arugula (or other favorite salad green)
8 oz smoked salmon, sliced
1 orange pepper, sliced
4 green onions, sliced
4 tsp small capers

Dressing:
juice of 1 lemon, about 2 Tbsp
1/2 cup olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp turmeric
1/8 tsp ground coriander
1 Tbsp good real mayonnaise
1 Tbsp sur cream


Place eggs in a pot and cover with cold water. Set on the stove and bring the water to a boil. Cook for 6 more minutes and then drain. Cool eggs down well with plenty of cold water. When cool, peel and quarter eggs.

Pierce the potatoes with the tines of a fork all over. Microwave 8-10 minutes, turning 2-3 times. When cooked through, remove to a cutting board with a towel. Quarter and allow to cool.

Meanwhile, whisk together all dressing ingredients. Lay a bed of greens on each of four plates. Distribute eggs and potatoes among the plates. Do the same for the salmon, peppers and capers. Dress with dressing and garnish with green onions.

Serves four.