and cauliflower fall salad, styled by Mark Graham,
Thursday, Oct. 5, 2017, in Chicago.
already miss the vine-ripened tomato and basil salads of the
warmer months. Turning out fall salads proves more
challenging, but not at all impossible.
fall colors. Reds from radicchio and red grapes. Greens from
spinach and peppery arugula. Golds from corn and sauteed
onions. Fry those last of the garden tomatoes that never
ripened. This is the time of the year for adding spice, such
as Sriracha and crushed red pepper flakes, to salads. Break
out the bacon fat for sauteing elements of the salad or
an arsenal of salad goodies on hand to lure me into the
kitchen: great croutons, nuts and seeds, homemade dressings
and bags of prepped greens.
a warm element to a salad suits the season. Think roasted
shreds of chicken, turkey and pork. When roasting potatoes
or vegetables, I cook extra just to tuck away for a salad;
they’ll reheat nicely in the microwave.
Sisters Bakery in Homer, Alaska, arranges perfectly fried
green tomatoes over a bed of local arugula. It ups the ante
with a dressing of Sriracha mayonnaise. I employ a simple
cornmeal coating and a butter and oil medium for crisping up
green tomatoes. A scattering of cherry tomatoes, crisp
cornbread croutons seasoned with black pepper, and a shower
of chives complete the salad.
the colorful quinoa salad that follows for fall dinners and
all holiday entertaining from Halloween to Christmas. The
salad combines variations of red, from the protein-friendly
quinoa to the crunchy radicchio and sweet red grapes. The
recipe serves eight but keeps well for several days in the
refrigerator. Serve it warm with roasted chicken or turkey
on top. A handful of roasted nuts adds crunch in their
roasted onion vinaigrette recipe makes everyone a successful
salad-maker. I keep a jar of bacon fat, rendered from our
Sunday morning treat, to toss with sliced onions before
roasting. The onions are used to flavor the dressing and can
be added to salads for an amazing topping.
house, we serve hot and crusty bread alongside a great salad
and call it dinner. The cheese-y pull-apart loaf that
follows satisfies every time.
GREEN TOMATOES WITH ARUGULA AND CORNBREAD CROUTONS
green tomatoes are unavailable, you can use firm, unripe red
tomatoes or large tomatillos. For a less spicy salad,
substitute bottled Caesar or sun-dried tomato dressing for
the Sriracha mayonnaise.
3 to 4
medium-size green tomatoes, 12 ounces total
freshly ground pepper
1 to 2
tablespoons vegetable oil
1 to 2
baby arugula or mixed baby greens
halved yellow or red cherry tomatoes
cup sliced fresh chives
cup cornbread croutons, see recipe
mayonnaise, recipe follows
Slice green tomatoes into 1/2-inch thick slices. Crack egg
into a small dish and beat with milk to blend. Put cornmeal
and 1/4 teaspoon salt and pepper into another small dish.
Sprinkle the tomato slices with salt and pepper, then dip
into the egg to coat on all sides. Then dip each slice into
the cornmeal and turn to coat all sides with cornmeal. Set
on a plate while the pan heats.
Heat a large nonstick skillet over medium heat until hot.
Add 1 tablespoon each oil and butter. As soon as butter
melts, and working in batches, add battered tomato slices in
a single uncrowded layer. Cook, turning once with a spatula,
until golden brown on both sides and tomatoes are tender,
about 5 minutes. Remove to a plate while you fry the
remaining tomatoes, adding more oil and butter as needed.
Arrange arugula on a platter. Top with the warm fried
tomatoes. Sprinkle with cherry tomatoes and chives. Sprinkle
with croutons. Use a squeeze bottle or fork to drizzle
Sriracha mayonnaise generously over everything. Serve.
croutons: Use cornbread from the bakery or a mix. Cut 4
thick cornbread squares, about 8 ounces total, into 1 inch
pieces. You’ll have about 4 cups. Put cubes onto a baking
sheet. Sprinkle cubes with coarse salt, dried oregano and
black pepper. Bake in 425 degree oven until crusty brown,
about 12 to 15 minutes. Cool. Store in foil.
mayonnaise: Mix 1/4 cup mayonnaise and 2 to 3 tablespoons
Sriracha in a small dish. Refrigerate covered.
information per serving: 336 calories, 22 g fat, 6 g
saturated fat, 84 mg cholesterol, 29 g carbohydrates, 10 g
sugar, 7 g protein, 861 mg sodium, 3 g fiber
RADICCHIO SALAD WITH RED GRAPES
the bounce of riced cauliflower. You can use fresh
cauliflower florets if desired. I use a food processor with
the metal blade, pulsing until the florets are reduced to
rice-size bits. Serve topped with shredded roast chicken or
toasted chopped nuts for extra protein.
red quinoa, well-rinsed
of a 32-ounce package frozen riced cauliflower, about 4
tablespoons white balsamic vinegar
cup extra-virgin olive oil
1//2 teaspoon freshly ground black pepper
teaspoon crushed red pepper flakes
cup chopped pitted dates or dried apricots
cup currants or chopped dark raisins
and finely grated zest from 1 large lemon
small bunch green onions, trimmed, thinly sliced (green
head radicchio, cored, very thinly sliced, about 2 cups
halved red seedless grapes
cup chopped fresh cilantro
quinoa and 2 cups water into a large saucepan. Add 1/4
teaspoon salt and heat to boil. Cover pan and simmer over
low heat until quinoa is tender, about 15 minutes. Remove
from the heat; stir in cauliflower and let steam, 10
minutes. Drain well in a colander.
Meanwhile, mix vinegar, oil, 1 teaspoon salt, black pepper
and pepper flakes in the bottom of a large bowl. Add
quinoa-cauliflower mixture, dates, currants, lemon juice and
lemon zest. Mix well. Let stand about 10 minutes.
Just before serving, stir in onions, radicchio, grapes and
cilantro. Taste for salt, Serve.
information per serving: 225 calories, 8 g fat, 1 g
saturated fat, 0 mg cholesterol, 36 g carbohydrates, 16 g
sugar, 5 g protein, 365 mg sodium, 5 g fiber
about 1 1/2 cups
this dressing on spinach salad tossed with crumbled cooked
bacon and the remaining roasted onions.
large sweet onions, 1 pound total, halved, thinly sliced,
about 4 cups
1 to 2
tablespoons bacon fat, melted, or vegetable oil
cup extra-virgin olive oil
tablespoons white wine vinegar
teaspoon freshly ground black pepper
Heat oven to 400 degrees. Spread onions on a large baking
sheet in a single layer. Toss with bacon fat or vegetable
oil. Sprinkle with salt. Roast in oven, stirring
occasionally, until golden brown and tender, about 25
olive oil, vinegar, salt and pepper into a blender. Blend
smooth. Add half of the onions (about 1/2 cup); process
until finely chopped. Refrigerate covered. Use at room
information per tablespoon: 60 calories, 6 g fat, 1 g
saturated fat, 1 mg cholesterol, 1 g carbohydrates, 0 g
sugar, 0 g protein, 98 mg sodium, 0 g fiber
PULL-APART BREAD WITH SRIRACHA MAYONNAISE
with nasturtium blossoms, if you have them in the garden,
for a colorful surprise.
unsliced oval loaf (about 1 pound) sourdough bread
cup (1 stick) butter, melted
cloves garlic, crushed
shredded Gouda cheese
tablespoons chopped fresh chives
mayonnaise, see recipe
Heat oven to 425 degrees. Use a serrated bread knife to cut
the loaf into 1-inch wide slices, but do not cut all the way
through the bread. The slices will still be attached. Turn
the loaf, and slice again to make 1-inch sections still
attached to the bottom crust of the bread. Place on a sheet
of foil on a baking sheet.
the melted butter and garlic in a small dish; drizzle evenly
over the bread, so that it flows into the nooks and
crannies. Sprinkle with salt. Smoosh the cheese down in
between the bread pieces; sprinkle some over the top.
Bake until the cheese is melted and golden and bread is
crusty, about 15 minutes. Sprinkle with chives. Drizzle
generously with Sriracha mayo. Serve hot.
information per serving: 513 calories, 37 g fat, 17 g
saturated fat, 134 mg cholesterol, 30 g carbohydrates, 2 g
sugar, 13 g protein, 759 mg sodium, 2 g fiber