Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Mixed Green Salad with Red-Wine & Dijon Vinaigrette

Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and celery leaves for an extra flavor boost.

• 1 Tbs. red-wine vinegar
• 3/4 tsp. Dijon mustard
• 1/4 tsp. minced garlic
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
• 1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
• Leaves from 1 head celery
• 1/2 cup fresh basil leaves (green or purple), torn into small pieces
• 1/2 cup fresh chervil sprigs
• 1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette). Season with salt and pepper to taste and serve.

Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 1 medium head romaine lettuce (about 1 lb.) 
• 1 medium head radicchio (about 8 oz.)
• 1/2 cup extra-virgin olive oil
• 1 medium clove garlic
• 1 small anchovy fillet, rinsed and patted dry
• 2-1/2 Tbs. balsamic vinegar
• 1/2 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.

Classic Caesar Salad

There are several stories about the creation of this iconic salad. But whatever its true origins, making one at home is as simple as shopping for the best ingredients and making your own homemade croutons and dressing.CooksClub Members:Watch the Video Recipe to see a demonstration of how each componant of this Classic Caesar Salad comes together.

For the dressing

• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• 6 oil-packed anchovies
• 4 large cloves garlic, smashed and peeled
• 1 large egg yolk
• 2 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. finely grated lemon zest
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup)

Tip:

Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.

For the salad

• 2-3/4 oz. Parmigiano-Reggiano
• 1 large head romaine lettuce (about 1 lb., 6 oz.), trimmed, quartered lengthwise, then cut crosswise into 1- to 1-1/2 -inch strips (12 to 13 cups), washed and dried
• Kosher salt and freshly ground black pepper
• 1 recipe Garlic-Butter Croutons

Make the dressing

In a liquid measuring cup, combine the canola and olive oils. Put the remaining dressing ingredients except the Parmigiano in a blender and blend until thoroughly combined. With the motor running on medium high, carefully pour in the oils in a slow, steady stream. The dressing will emulsify as soon as all of the oil is incorporated. Stop the motor, add the Parmigiano, and quickly blend to combine. (You can store the dressing, tightly covered, in the refrigerator for up to 3 days.)

Make the salad

Cut the Parmigiano into small cubes and pulse it in a small food processor until coarsely grated to the consistency of large pieces of sand (not too fine). Alternatively, grate the cheese on the small round holes of a box grater.


Put the lettuce in a large salad bowl. Drizzle a scant 1/3 cup of the dressing over the lettuce and toss well. Taste and add more dressing if necessary, a teaspoon or so at a time, until the leaves are nicely dressed. Add 1/4 cup of the Parmigiano and toss well. Taste a leaf and add more cheese if you like or pass more at the table. Season to taste with salt and pepper. Add the croutons, toss well, and serve.

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

The tangy lemon vinaigrette in this simple salad contrasts with the cool juiciness of the lettuce and the nutty saltiness of the shaved Parmigiano.

• 1 medium shallot, minced
• 3 Tbs. fresh lemon juice
• 1/4 tsp. granulated sugar
• Sea salt and freshly ground black pepper
• 3 small hearts of romaine or 3 heads of baby romaine
• 1/4 cup extra-virgin olive oil
• 1/2 cup shaved Parmigiano Reggiano

In a medium bowl, combine the shallot, lemon juice, sugar, and 1/2 tsp. salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 min.

Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin them dry, and put them in a large bowl.

Slowly whisk the olive oil into the lemon juice mixture (you should have about 1/2 cup vinaigrette). Season with salt, if necessary, and a few grinds of pepper. (This vinaigrette can be made ahead; just whisk to recombine it before using. If you make it more than 2 hours ahead, cover, refrigerate, and bring it to room temperature before using.)

Toss the romaine with enough vinaigrette to lightly coat. Season the salad with salt and pepper to taste. Arrange the leaves on a large platter and sprinkle with the shaved Parmigiano.

Grilled Caesar Salad

A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This recipe contains raw egg; if that’s a concern, use pasteurized.

• 1 medium clove garlic, peeled
• Kosher salt
• 4 anchovy fillets, rinsed well and patted dry
• 1 large egg yolk
• 2 Tbs. fresh lemon juice; more as needed
• 1/2 cup plus 3 Tbs. extra-virgin olive oil; more for the bread
• 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
• Freshly ground black pepper
• 3 3/4-inch-thick slices crusty white bread
• 3 hearts of romaine, quartered lengthwise, with the cores intact

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

With a mortar and pestle (or using the side of a chef’s knife), pound or mash the garlic to a smooth paste with a pinch of salt. Add the anchovies and pound or mash again until smooth. Transfer the mixture to a small bowl. (Or, if the mortar is large enough, leave it in the mortar.) Add the egg yolk. Whisk in the lemon juice, then whisk in 1/2 cup of the olive oil in a slow stream until emulsified. Add the Parmigiano, and several grinds of black pepper and whisk to combine. Season to taste with more salt or lemon juice.

Brush the bread slices on both sides with olive oil. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.

Put the romaine on a baking sheet and drizzle with the remaining 3 Tbs. olive oil. Toss gently to coat evenly and season with salt. Place the romaine on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.

Transfer the grilled romaine to a platter or individual plates, and sprinkle the croutons on and around the romaine. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano. Serve immediately, passing any remaining dressing at the table.

Grilled Radicchio and Romaine Salad

Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.

• 1 medium head romaine lettuce (about 1 lb.) 
• 1 medium head radicchio (about 8 oz.)
• 1/2 cup extra-virgin olive oil
• 1 medium clove garlic
• 1 small anchovy fillet, rinsed and patted dry
• 2-1/2 Tbs. balsamic vinegar
• 1/2 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 1-1/2 oz. Parmigiano-Reggiano, grated on the large holes of a box grater (1/2 cup, lightly packed)

Prepare a medium-high gas or charcoal grill fire, or heat a grill pan over medium-high heat until hot.


Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.


Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, about 4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.


Press the garlic and the anchovy through a garlic press into a large salad bowl (or mince by hand). Whisk in the vinegar, mustard, and 1/2 tsp. each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.