The Everything Salad Book (28 page)

1. Peel and remove membrane from each tangerine segment. Chop each segment in half. You should end up with about 1¼ cups tangerine pieces. Add 1 cup of the tangerine to a large mixing bowl with blackberries and Asian pears. Toss gently, cover with plastic wrap, and chill salad in refrigerator until needed.
   

2. Stir wine, lemon juice, lemon zest, and salt into a small saucepan over medium-low heat. Lightly chop or smash the remaining tangerine and add to saucepan. Bring mixture to a simmer, stirring occasionally. Reduce heat to low. Simmer for 5 minutes, or until tangerine flesh breaks down and dressing thickens, stirring occasionally.
   

3. Remove pot from heat and let dressing cool for 10 minutes. Pour dressing into a lidded container and chill in fridge for at least 15 minutes before using.
   

4. Remove dressing from refrigerator and mix well. Remove salad from refrigerator, add dressing, and toss well to mix and coat. Garnish with sliced almonds and a curl of lemon peel. Serve immediately.
   

PER SERVING

Calories:..........77

Fat:..........1.5 g

Protein:..........2 g

Sodium:..........52 mg

Fiber:..........5 g

Carbohydrate:..........16 g

Buy a bottle of orange juice if you'd rather not do the juicing yourself, but make sure it's heavy on pulp or the sauce will be too thin.

1. Slice orange in half and juice with a hand juicer. Remove any seeds from the juice, but keep the pulp. You should end up with about ½ cup pulpy juice. Grate rind from orange, which should yield about 1 tablespoon zest.
   

2. Add orange juice, orange zest, grapefruit juice, honey, cinnamon, nutmeg, and salt together in a small bowl. Mix until honey is fully dissolved.
   

3. Combine pomegranate, mango, and apples in a large bowl. Add dressing to bowl and toss well to coat fully.
   

4. Cover bowl and chill in refrigerator for at least 1 hour. Mix well before serving. Garnish with a slice of orange and a cinnamon stick.
   

PER SERVING

Calories:..........113

Fat:..........0 g

Protein:..........1 g

Sodium:..........53 mg

Fiber:..........2 g

Carbohydrate:..........29 g

Even if you don't own a hand juicer, you can still juice an orange. Roll the orange along a hard surface, cut it open, and squeeze each half over a bowl. Use a strong metal spoon to scrape the inside of each orange half to scoop out the pulp, being careful not to scoop out membrane. Remove seeds from juice, leaving as much pulp as possible, and use juice as needed.

Ambrosia Fruit Salad:
apples, grapes, banana, and vanilla pudding

Caesar Salad:
romaine lettuce, Parmesan cheese, croutons, and garlic vinaigrette

Chef's Salad:
lettuce, deli ham, sliced turkey, hard-boiled eggs, Cheddar cheese, carrots, onions, celery, and tomatoes

Cobb Salad:
chicken, bacon, hard-boiled eggs, tomatoes, avocados, lettuce, and blue cheese vinaigrette

Coleslaw:
cabbage, carrots, mayonnaise, vinegar, sugar, celery seed, and salt

Cucumber Onion Salad:
cucumber, red onion, vinegar, salt, pepper, and sugar

German Potato Salad:
potatoes, onions, hard-boiled eggs, mayonnaise, and mustard

Greek Salad:
tomato, cucumber, red onion, feta, kalamata olives, and olive oil dressing

Niçoise Salad:
green beans, potatoes, olives, and vinaigrette

Oriental Chicken Salad:
iceberg lettuce, breaded chicken, toasted almonds, crispy noodles, and sweet oriental dressing

Panzanella Salad:
bread, tomatoes, onion, basil, pepper, and oil

Russian Salad:
chicken, potatoes, green beans, pickles, carrots, and mayonnaise

Spinach Bacon Salad:
baby spinach, bacon, red onions, hard-boiled egg, and vinaigrette

Spinach Salad:
baby spinach, button mushrooms, onions, celery, tomatoes, hard-boiled egg, vinegar, olive oil, and salt

Tabbouleh Salad:
bulgur wheat, tomatoes, onion, parsley, mint, and lemon oil dressing

Taco Salad:
tortilla shell, iceberg lettuce, tomatoes, onions, olives, ground beef, refried beans, Cheddar cheese, and sour cream

Tomato and Mozzarella Salad:
tomatoes, mozzarella, basil, and Italian vinaigrette

Tossed Salad:
iceberg lettuce, tomatoes, cucumber, and carrots

Waldorf Salad:
apples, celery, walnuts, lemon juice, and mayonnaise

Your ability to select quality produce can make or break a good salad before you even begin. Finding out that recently purchased produce is bad not only ruins your recipe plans, it wastes your grocery budget.

As a rule of thumb, you want to purchase your salad ingredients at a grocer that keeps the produce at the proper cool temperature and lightly moistened throughout the day. Produce stored in warm and dry places are more likely to carry germs, develop bruises, dry out, and lose flavor. Farmer's markets are safe if they offer local produce delivered the same morning or afternoon. Farmer's markets that keep produce on display for days or weeks at a time are best avoided.

The first thing you want to do is check assorted produce for bruising. It doesn't matter if you're buying iceberg lettuce or red apples; almost all forms of produce are susceptible to bruises. Feel each piece of produce to check for soft or mealy spots that may not yet show bruising. Judge the overall color, scent, and texture of each item to decide if it's worth purchasing. If the item does have small bruises or blemishes, you may be able to cut away the damaged area and use the rest of the ingredient.

Avoid produce with any visible cuts or cracks, as any opening makes the inner flesh vulnerable to bacteria. Judge the weight of the produce in your hand to determine hydration. Produce that feels heavier than it should for its type and size is filled with juice. Produce that feels lighter than it should for its type and size is likely old and dried out.

            JUDGING PRODUCE

• Apples, bell peppers, lemons, limes, grapefruit, pears, bananas, onions, oranges, and tomatoes should feel firm but not hard. The skin should be smooth and free of pockmarks or wrinkles.
  

• Apricots, berries, mangoes, plums, peaches, nectarines, figs, kiwis, and avocados should be slightly soft, giving a little when pressed, but still relatively firm.
  

• Avoid slimy carrots, lettuce, greens, cucumbers, celery, radishes, cabbages, green onions, and mushrooms. These vegetables are best when firm and crisp. Green onions and mushrooms should be moist, but not slimy, and slightly springy.
  

• Melons, potatoes, jicamas, pineapples, coconuts, turnips, and squashes should be hard with consistent skin texture. Scratch the stem-end of the melon to check the scent. The melon will taste as sweet, bitter, or sour as it smells.
  

The easiest way to guarantee you'll receive the best produce for the lowest price is to buy in-season items. Produce always tastes better, costs less, and causes less environmental damage if it doesn't have to be forced into maturity or grown under artificial conditions. Even if the produce is organic, it has to be shipped from far away to arrive at your table out-of-season.

            PRODUCE BY SEASON

• Spring
  produce includes apricots, artichokes, asparagus, beets, bell peppers, lettuce, mangoes, papayas, strawberries, sugar snap peas, sweet peas, and watercress.
  

• Summer
  produce includes arugula, berries, corn, cucumbers, figs, green beans, melons, peaches, plums, summer squash, and tomatoes.
  

• Fall
  produce includes apples, broccoli, cauliflower, cranberries, dates, grapes, mushrooms, onions, pears, pomegranates, potatoes, spinach, Swiss chard, and winter squash.
  

• Winter
  produce includes avocados, cabbage, chicory, fennel, grapefruit, kale, leeks, pars-nips, radicchio, and turnips.
  

It's important to store certain ingredients in separate areas if you want to keep your raw produce in the best possible condition for use in a salad. Refrigerators have separate fruit and produce compartments partially due to ethylene gas. Many fruits, especially apples, pears, and bananas, produce high levels of the gas to help regulate the ripening process. Many vegetables, especially lettuce and cucumber, produce low levels of this gas. Exposure to high levels of ethylene causes the low-level producers to over-ripen and turn brown, bitter, or mushy. Tomatoes can also produce high levels of the gas, and store best in a separate container in the fruit drawer or on an open shelf above the produce drawers.

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