Beet and Potato Salad

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.


Ingredients

• 3/4 pound potatoes
• 2 large beets, roasted
• 1 celery rib, diced
• 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
• 2 hard-boiled eggs, peeled and finely chopped
• 2 tablespoons minced chives
• 2 tablespoons Champagne vinegar or sherry vinegar
• Salt to taste
• 2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 cup plain low-fat yogurt
• Freshly ground pepper

Preparation 
1. Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.

2. Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.

3. In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Yield: 4 to 6 servings.

Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it’s made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.

Nutritional information per serving (4 servings): 254 calories; 16 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 93 milligrams cholesterol; 21 grams carbohydrates; 3 grams dietary fiber; 148 milligrams sodium (does not include salt to taste); 7 grams protein

Nutritional information per serving (6 servings): 170 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 62 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 99 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Recipe: Cucumber and Celery Salad with Tuna

Ingredients

• 2 teaspoons poppy seeds
• 3 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
• 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
• 2 cans (5 ounces each) solid white tuna in water, drained and flaked
• Coarse salt and ground pepper

Directions
In a medium bowl, stir together poppy seeds, vinegar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.


COOK'S NOTES
Cucumbers and celery add crunch without calories, while tuna contributes protein.
Pack this crisp salad full of summery flavor in to a pita pocket for a quick and easy lunch.

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Ingredients

• 3 tablespoons white-wine vinegar
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1/4 cup minced shallot
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons olive oil

For salad

• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
• 1/2 cup pecan halves, halved lengthwise
• 1 teaspoon salt
• 6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
• 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Preparation

• Make vinaigrette:
• Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Make salad:

1. Preheat oven to 400°F.
2. Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
3. Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

Cook's notes:

• Vinaigrette can be made 2 hours ahead and kept at room temperature.
• Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.
• Can add crumbled pancetta and sprinkle the plates with a bit of extra virgin olive oil before serving.

Green Bean, Egg and Quinoa Salad

Servings: 4

Ingredients:

• 1 cup cooked red quinoa
• 2 cups green beans, steamed and cut into 1 inch pieces
• 1 ripe plum, thinly sliced
• 2 hard-boiled eggs, sliced
• 2 teaspoons sesame oil
• 2 Tablespoons fresh lime juice
• ½ teaspoon sea salt
• ground black pepper

Directions:

1. Combine the quinoa, beans, plum and egg in a large bowl.
2. Drizzle with the sesame oil, lime juice, salt and pepper. 
3. Mix well and enjoy!

Nutritional Analysis: One serving equals: 225 calories, 7g fat, 270mg sodium, 31g carbohydrate, 5g fiber, and 10g protein

Pad Thai Salad

Ingredients:

• 2 zucchini
• 2 carrots
• 3 ½ ounces of buckwheat noodles
• 4 tbsp olive oil
• 1 tbsp cilantro
• 1 ½ tbsp. almond butter
• 1 tbsp tahini
• 1 ½ tsp maple syrup
• 1 ½ tsp tamari
• juice of ½ lemon
• 1 ½ cloves garlic
• ½ tsp cayenne pepper
• 1 red bell pepper
• 2 tbsp sesame seeds
• ¼ cup cashews
• 1 ½ tsp chopped mint

Directions:

1. Cut zucchini and carrots into long strips. 
2. Cook noodles according to directions and cool. 
3. In a blender, puree olive oil, cilantro, almond butter, tahini, syrup, tamari, lemon juice, garlic, cayenne and 4 tbsp water until smooth. 
4. Toss veggies, carrots, noodles, red pepper, sesame seeds, and cashews with dressing to combine. Garnish with mint. Enjoy!

Watermelon and Goat Cheese Salad

Tabbouleh

90g fine bulgar wheat

4 medium tomatoes, ripe but still firm (600g)

2 medium shallots (60g)

4 large bunches fresh flat-leaf parsley (160g)

2 bunches fresh mint (30g)

1 tsp ground allspice

3-4 tbsp lemon juice

120ml top-quality olive oil

Salt and black pepper

Put the bulgar in a fine sieve and put under the cold tap until the water runs clear and most of the starch has been removed. Transfer to a bowl.

Cut the tomatoes into 0.5cm dice (a small serrated knife is the best tool for this job) and add to the bowl, along with any juices. Chop the shallots as fine as you can and add to the bowl.

Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible and no wider than 1mm. (If you can't achieve that first go, go over the chopped parsley again, this time with the heel of the blade.) Add the parsley to the bowl.

Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl. Finally stir in the allspice, lemon juice to taste, olive oil, salt and pepper. Taste, adjust the seasoning and serve at room temperature.

Note:

Avoid using a food processor. Chopping the leaves with a razor-sharp, heavy knife, although a lot of work, prevents bruising and gives the parsley its light and dry texture.

Asian Pear Salad with Pecans

Time: 20 minutes. This salad is all about bold contrasts: crisp pears and pecans with tender frisée, and maple syrup with sharp blue cheese.

Ingredients

• 1/4 cup Champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt
• 2 to 3 heads frisée (about 12 oz.), ends trimmed and leaves separated
• 2 Asian pears, halved and thinly sliced
• 1 cup pecans, toasted
• 3/4 cup crumbled gorgonzola cheese

Preparation

1. Whisk together first 5 ingredients. 
2. In a large serving bowl, combine frisée, pears, and pecans. 
3. Drizzle dressing over salad and toss well to coat. 
4. Sprinkle cheese on top and give another quick toss.

Note: Nutritional analysis is per serving.

Melon & Prosciutto Burrata Salad

Ingredients

• One cantaloupe
• 1 tablespoon of pesto
• Arugula
• Prosciutto
• Two cherry tomatoes
• 1.5 oz fresh burrata
• Olive oil

Preparation:
1. Peel and cut a cantaloupe into small slices.
2. Place one slice in the center of the plate.
3. Add 1 tablespoon of pesto into the center of the slice of cantaloupe
4. Layer with arugula and then with a layer of one piece of prosciutto
5. Layer with another slice of cantaloupe, arugula and prosciutto (repeat this step four times)
6. Finally, slice two cherry tomatoes and place in the center of the dish
7. Cover with 1.5 oz of fresh burrata
8. Season with FIG & OLIVE Picholine olive oil and micro basil