Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen (14 page)

TOASTING NUTS

Toasting brings out the flavor of nuts and gives them a delightful crispness. It’s an easy process that makes a huge difference, especially when you’re going to be tossing nuts into a dish like a salad or pasta (or even if you just want to have them around to snack on).

To toast nuts, adjust the oven rack to the center position and preheat the oven to 300°F. Spread the nuts in a single layer on a baking tray, and bake them for 7 to 12 minutes, or until they are fragrant and just beginning to turn brown. (I recommend setting a timer for 7 minutes and then checking the nuts every minute or two after it goes off.) Remove the nuts from the oven, and let them cool on the tray for at least 5 minutes. (You can also do this same process in a toaster oven.)

chinese chicken salad with soy-ginger-sesame vinaigrette

Makes 2 to 3 large dinner-sized salads, or 4 to 6 smaller side salads

T
he next time you’re contemplating Chinese takeout, try this big, colorful, crunchy main-dish salad. You can make it with Pan-Grilled Boneless Chicken Breasts (Chapter 6: Chicken, Fish, and Meat), which you’ll need to make ahead of time (as much as 3 days in advance) so they can cool. If you’re in a big hurry, cook the chicken, slice it, spread the slices out on a plate, and put the plate in the refrigerator while you make the dressing and put the rest of the salad together. In 15 minutes or so, the chicken should be cool enough to toss into the salad. Or use leftover roast chicken (made using the recipe on Chapter 6: Chicken, Fish, and Meat; or store-bought rotisserie chicken; or even better, roast chicken—or even duck—from a Chinese deli).

The dressing keeps for weeks in a tightly lidded jar in the refrigerator; shake it well before serving. This recipe calls for seasoned rice vinegar, which is a commonly available version of rice vinegar that contains a little salt and sugar. In a pinch, you can substitute plain rice vinegar or even cider vinegar. If you do, increase the quantity of sugar to 1 tablespoon and the salt to ¼ teaspoon.

Don’t stress about stemming the cilantro. Just tear off the longer stems so you have mostly leaves, and you’re good to go.

soy-ginger-sesame vinaigrette

salad

1.
To make the dressing, combine all the ingredients in a smallish bowl and whisk until blended. (Or put all the ingredients in a small jar with a tight-fitting lid and shake it emphatically.)

2.
Separate the romaine leaves, and then wash them in very cold water and spin them very dry. (If you have purchased hearts of romaine in a sealed pack, you can skip the washing; just cut off the stems and separate the leaves.) Tear the leaves into bite-sized pieces.

3.
Combine the romaine, chicken, cabbage, bean sprouts, carrots, scallions, and cilantro in a large bowl, and toss to mix well. Just before serving, whisk the dressing—or shake it, if it’s in a jar—to recombine, and add about half. Toss to coat, and give it a taste. You might want to add the rest of the dressing now, or just let people add their own at the table. Top with nuts and serve immediately.

wilted spinach salad with hazelnuts, goat cheese, and golden raisins

Makes 4 servings

W
ilting fresh spinach leaves just slightly is a really nice alternative to serving them utterly raw. Here, the wilting is done by dressing the leaves with heated oil, which cooks them slightly upon contact, tenderizing them perfectly. The oil is spiked with garlic and hazelnuts for flavor and texture, beautifully balanced by creamy-tangy goat cheese and the subtle sweetness of golden raisins. As you can see, this is a salad with no separate dressing, per se. Instead, the dressed salad comes together as you go, right in the bowl. Once assembled, this salad doesn’t keep well, so aim for putting it together just before serving. You can peel the garlic and chop the nuts well ahead of time, making the final preparations very quick.

1.
Place the spinach leaves in a large bowl. Break them into bite-sized pieces, if necessary, and remove the stems (or not, depending on your preference).

2.
Pour the olive oil into a medium-small skillet and place it over low heat. Add the hazelnuts and cook, stirring intermittently, for 5 to 8 minutes, or until they begin to turn golden. Add the garlic during the last minute or so, cooking it slightly but not “frying” it. (Browning the garlic causes it to taste unpleasantly bitter.)

3.
Drizzle this hot mixture directly over the spinach, scraping in as much of the oil as you can. (You can also toss some of the spinach back into the hot pan, stirring it around to swab up any extra oil left behind.) Use tongs to toss the spinach until it is completely coated with the oil, and the nuts and garlic are well distributed. Sprinkle with the salt as you toss. Add the raisins and goat cheese, and mix well.

4.
At the very end, sprinkle in the vinegar and toss until it is thoroughly distributed. Serve immediately, passing a pepper mill.

GET CREATIVE

• Use a high-quality olive oil for more flavor.
  
• Use a good wine vinegar (such as sherry vinegar or Spanish Moscatel vinegar), one that is infused with fruit (such as raspberry vinegar), or cider vinegar.
  
• Add a thinly sliced medium-sized tart green apple along with the raisins and cheese.
  
• Slice 2 strips of bacon or pancetta into ¼-inch-wide strips. Brown these in a small skillet over medium-high heat until they are crisp and nicely browned. Drain them on a paper towel and add them to the oil along with the garlic.
  
• Chop a hard-boiled egg (see Chapter 2: Salads) and sprinkle some over each serving—especially good if you’re adding bacon.
  
• Top each serving with a still-warm, freshly poached egg—also fabulous with the addition of bacon.
  
• Slice a small, perfectly ripe avocado and lay slices over each serving as a garnish.
  
• Use 3 tablespoons dried cherries or cranberries instead of, or in addition to, the raisins.
  
• Substitute pumpkin seeds or coarsely chopped almonds or walnuts—all lightly toasted—for the hazelnuts.
  
• Make this vegan by omitting the goat cheese.
  

taco salad with cumin-limecilantro dressing

Makes 2 to 3 large dinner-sized salads, or 4 to 6 smaller side salads

W
hen you’re in the mood for a Mexican meal but want to keep it light, this is a nice way to go—crunchy and brimming with bright flavors. For a dinner party, taco salad is a perfect accompaniment to Steak Fajitas (Chapter 6: Chicken, Fish, and Meat). The dressing keeps for weeks in a tightly lidded jar in the refrigerator.

cumin-lime-cilantro dressing

salad

1.
To make the dressing, combine the lime juice, garlic, cumin, salt, sugar, and cilantro in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, set the dressing aside. (Or you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically.)

2.
Set a colander in the sink and pour in the beans. Give them a quick rinse and allow them to drain.

3.
Separate the romaine leaves, and then wash them in very cold water and spin them very dry. (If you have purchased hearts of romaine in a sealed pack, you can skip the washing; just cut off the stems and separate the leaves.) Tear the leaves into bite-sized pieces.

4.
Combine the lettuce, bell pepper, and onion in a large bowl, and toss to mix well, sprinkling in the beans and cheese as you go.