Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Seared Beef Tenderloin with Arugula & Mushrooms

If you can’t get medallions, buy filet mignon (tenderloin steaks) and cut them in half to a 1/2-inch thickness yourself.

• 3 oil-packed sun-dried tomato halves, drained and minced
• 1/4 cup unsalted butter, well softened
• 1/4 tsp. sherry vinegar
• Kosher salt and freshly ground black pepper
• 4 beef tenderloin medallions, 1/2 inch thick (3/4 lb. total)
• 1 Tbs. olive oil
• 2 shallots, minced
• 1/4 lb. cremini mushrooms, stems trimmed and discarded; caps wiped clean and sliced about 1/4 inch thick
• 2 small bunches (1/2 lb. ) arugula, trimmed, washed, and dried (or 10 oz. packaged baby arugula)

Mix the minced sun-dried tomatoes with 2 Tbs. of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and mold into a 2-inch-long cylinder. Put in the freezer to firm.

Season the beef well on both sides with salt and pepper. In a large skillet over medium-high heat, heat the olive oil until quite hot. Sear the beef medallions until well browned on both sides and cooked to rare, about 2 minutes per side (or longer if you like your steak cooked more). Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs. of butter to the pan. When it’s foaming, add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Sauté until the mushrooms are well browned, 2 to 3 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the beef.

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.

Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette

• 2 bunches watercress (6 to 7 oz. each), thick stems trimmed, tender stems and leaves separated into bite-size sprigs, washed and dried
• 4 oz. baby spinach (about 4 loosely packed cups), washed and dried
• 4 scallions (white and light green parts only), minced
• 1 Tbs. rice vinegar
• 2 tsp. hoisin sauce
• 2 tsp. soy sauce
• 1 tsp. finely grated fresh ginger
• 2 Tbs. toasted sesame oil
• 2 Tbs. vegetable or peanut oil; more for cooking the steak
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. beef strip steaks (about 1 inch thick)
• 1 8-oz. can sliced water chestnuts, drained

Put the watercress and spinach in a large bowl, cover with a damp paper towel, and  refrigerate.

In a small bowl, whisk the minced scallions, vinegar, hoisin sauce, soy sauce, and ginger. Whisk in the sesame oil and vegetable oil. Season to taste with salt and pepper.

Heat a large, heavy pan (preferably cast iron) over medium-high heat for at least 1 min. Use paper towels to pat the steaks dry. Season them generously with salt and pepper. Rub the steaks with oil, put them in the pan and cook them until well browned, about 4 min. Flip the steaks and continue to cook, about another 3 min. for medium rare. Transfer the steaks to a cutting board, let them rest for 5 min., and then slice them thinly.

Add the water chestnuts to the bowl of greens. Whisk the vinaigrette and toss the greens and water chestnuts with just enough of it to coat (there should be a few tablespoons vinaigrette left over). Taste and add salt and pepper as needed. Portion the greens and water chestnuts among four plates. Arrange the beef over the greens, drizzle with any remaining dressing, and serve.

Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

• 2 Tbs. sherry vinegar
• 2 tsp. chopped fresh thyme
• 1 tsp. Dijon mustard
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2-cup plus 2 Tbs. extra-virgin olive oil
• 1 small shallot, finely diced (about 2 Tbs.)
• 1 lb. skirt steak
• 3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
• 1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and
  thinly shaved with a mandoline or vegetable peeler (reserve some fronds
  for garnish)
• 4 oz. ricotta salata or feta, crumbled (about 3/4 cup)
• 1/3 cup dried tart cherries

Tip:

You can substitute flank steak or strip steak for the skirt steak, if you like.

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

• 3-1/2 cups thinly sliced celery (sliced on the diagonal)
• 1 small fennel bulb, cored and thinly sliced
• 1/4 cup thinly sliced fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 cup finely grated Parmigiano-Reggiano
• 2 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 anchovy fillet, minced (optional)
• 1 Tbs. extra-virgin olive oil
• 1/4 cup oil-cured black olives, pitted and chopped

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.


In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.


Toss the celery mixture with the dressing, fold in the olives, and serve.

Green Bean Salad with Corn, Cherry Tomatoes & Basil

If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

• 3 cups fresh corn kernels (3 to 4 ears)
• Kosher salt
• 1 lb. fresh green beans, trimmed and cut in half diagonally
• 1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
• 1 clove garlic
• 1/4 cup red-wine vinegar; more to taste
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, cut in half
• 1 cup roughly chopped fresh basil
• Freshly ground black pepper

Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil.

Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef’s knife to mash the garlic. A pinch of kosher salt helps the process along.

Vinaigrettes with a bright edge tie the salad together. To stand up to vegetables—especially raw vegetables—your vinaigrette should be relatively assertive, and that means using a bright acid. Try combining fresh citrus juices and different vinegars.

Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.

Toasted Corn, Cherry Tomato, and Edamame Salad

Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Bulgur Salad with Wilted Chard and Green Olives

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

• 1-1/2 cups medium bulgur
• Kosher salt
• 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
• 1 large shallot, finely diced
• 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour

Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.

Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.

Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

Grilled Shrimp Salad with Feta, Tomato, and Watermelon

Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

• 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
• 1/4 cup plus 2 Tbs. fresh lemon juice
• 1 tsp. smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. honey
• Vegetable oil, for the grill
• 1/2 medium head frisée, torn into bite-size pieces (4 cups)
• 3 cups small-diced seedless watermelon (about 1 lb.)
• 3 medium ripe red or yellow tomatoes, cored and cut into wedges
• 2 cups yellow cherry or pear tomatoes, halved
• 6 oz. feta, cut into small dice (1-1/4 cups)
• 30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.


In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.


In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.


Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.


In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.

Warm Shrimp Salad with Honeydew and Feta

This refreshing main course salad offers contrasts of all kinds—warm and cold, sweet and savory, herbal and spicy—but it’s the addition of cracked whole coriander seeds that really makes it sing.

• 1-1/2 lb. extra-jumbo (16 to 20 per lb.) shrimp, peeled (tails left on, if you like) and deveined
• Kosher salt
• Pinch cayenne
• 1/4 cup extra-virgin olive oil
• 2 Tbs. finely chopped shallots
• 1 medium lime, finely grated to yield 1 tsp. zest, squeezed to yield 4 tsp. juice
• Freshly ground black pepper
• 2 heads frisée (about 1/2 lb.), torn into bite-size pieces
• 1 medium (3 to 4 lb.) honeydew melon, peeled, seeded, and cut into 1/2-inch dice (about 4 cups)
• 8 oz. feta, crumbled (about 1-1/2 cups)
• 1/4 cup thinly sliced fresh mint
• 1 Tbs. plus 1 tsp. cracked coriander seeds

Season the shrimp lightly with salt and cayenne.

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium and cook until just opaque throughout, about 1 minute more.

In a large bowl, whisk the remaining 2 Tbs. oil and 1 Tbs. lime juice. Season to taste with salt and pepper. Toss the frisée and the melon in the vinaigrette. Divide equally among 4 dinner plates, top with the shrimp, feta, mint, and coriander and serve.

Som Tam Phonlamai (Thai Fruit Salad)

Just one of many examples of som tam that has nothing to do with green papaya (I do like to add some for this rendition, but you could certainly leave it out) and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

• 1 generous Tbs. medium-size dried shrimp, rinsed and patted dry
• 1 oz. palm sugar
• 1/4 tsp. water
• 1 small lime (preferably a Key lime), halved through the stem
• 2 fresh Thai chiles, preferably red
• 1 Tbs. lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 1 Tbs. Thai fish sauce
• 1 oz. peeled, shredded green papaya (about 1/2 cup, lightly packed)
• 14 grams peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
• 8 oz. mixed crunchy, sweet, and tart fruit (such apple, pear, pineapple, green mango, and persimmon), any inedible skin peeled, cut into irregular 1-inch chunks
• 8 to 10 grapes, halved
• 2 oz. cherry tomatoes (about 4), halved, or quartered if very large
• 2 generous Tbs. coarsely chopped unsalted roasted peanuts

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.

Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4
tsp. of water, cover the bowl with plastic wrap, and microwave on low
just until the sugar has softened (not liquefied), 10 to 30 seconds.
Pound the mixture in a mortar (or mash it in the bowl) until you have a
smooth paste. Covered, it will keep soft for up to 2 days.

Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 2 of the pieces (reserve the remaining lime for another purpose).

Combine the chiles and 1 heaping tsp. (or less if the fruit is very sweet) of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with medium pieces of chile, 5 to 10 seconds.

Add the 2 lime wedges and pound very lightly and briefly, just to release the juice, then add the shrimp and pound lightly just to release their flavor (don’t smash or pulverize them).

Add the lime juice, fish sauce, papaya, and carrot. The next step is easy but subtle. You want to use the pestle to barely bruise the papaya (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the papaya, palm sugar mixture, and the other ingredients as you pound. Do not smash the papaya. It should remain crisp.

Add the fruit, including the grapes, and pound the same way you did the papaya, barely bruising the fruit and definitely not smashing it.

Add the tomatoes and pound lightly, just to release the juice. Taste the salad and if necessary, season with additional lime juice and fish sauce to achieve a salad that’s, in descending order of prominence, sweet from the fruit, spicy, sour, and a little salty.

Finally, add the peanuts and mix well with the spoon. Transfer to a plate, liquid and all, in a low mound, and serve.

Grilled Corn, Shrimp & Chorizo Salad

This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.

For the vinaigrette:

• 2/3 cup extra-virgin olive oil; more for drizzling
• 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about  2 Tbs.
• Kosher salt
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/3 cup sherry vinegar
• Freshly ground black pepper

For the salad:

• 8 large ears fresh corn, husked
• Extra-virgin olive oil
• Kosher salt
• 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
• 24 easy-peel shrimp in the shell (16 to 20 per lb.)
• 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
• 1 pint cherry or grape tomatoes, cut in half
• Freshly ground black pepper
• 1 recipe Grilled Garlic Bread

Make the vinaigrette:

Combine the olive oil and the grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 min. Add a pinch of salt and stir to dissolve. Remove from the heat and let sit until the oil cools a bit, about 3 min. Add the paprika and let it infuse the oil for about 12 min. more. Strain the oil through a fine sieve and discard the garlic. (If making in advance, store in the refrigerator for up to 2 days.)

Put the vinegar in a small bowl. Add a pinch of salt and a couple of grinds of black pepper and whisk to combine. Slowly drizzle in the garlic-paprika oil, whisking constantly until well incorporated. Taste and adjust the seasonings if necessary.

Make the salad:

Prepare a medium-high charcoal or gas grill fire. Brush the corn all over with olive oil and season with salt. Grill, covered, turning occasionally until all sides are charred and deeply blistered in places, 6 to 10 min. Remove from the grill, cut the kernels off the cobs while still warm, and put the kernels in a large bowl. Add half the vinaigrette and toss to coat the kernels. Stir in the scallions and set aside.

Reduce the grill temperature to medium, or if using charcoal, let the coals die down a bit. Grill the shrimp and the sausage, turning once halfway through the cooking time, until the shrimp are pink, curled, and cooked through, 4 to 6 min., and the sausages are plump and well browned, 5 to 8 min. Transfer the shrimp and sausages to separate platters and cover with foil to keep warm.

While still warm, peel the shrimp and gently fold into the salad, along with the rest of the vinaigrette. Slice the sausages into 1/3-inch-thick half-moon-shaped pieces and mix into the salad. Add the tomatoes and mix gently. Taste and season with pepper and more salt if necessary. Serve the salad warm or at room temperature spooned over slices of grilled garlic bread.

Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

• 3 Tbs. seasoned rice vinegar
• 5 tsp. granulated sugar
• 4 tsp. fish sauce
• Kosher salt and freshly ground black pepper
• 1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly
• 2 medium carrots, peeled and grated
• 1 large red bell pepper, seeded and very thinly sliced
• 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
• 1/3 cup chopped lightly salted peanuts
• 2 Tbs. toasted sesame oil
• 2 lb. large or jumbo shrimp, peeled and deveined

Tip:

Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that's labeled "original," "natural," or "plain seasoned." 

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.

In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.

Thai Seafood Salad (Yum Talay)

This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle of chile heat.In Thai cuisine, a yum is a hearty dish consisting mostly of meat, fish, or seafood, tossed just before serving with a simple mixture of fish sauce, fresh or dried chiles, lime juice, and herbs and often served atop a bed of salad greens. A yum is a stand-alone dish, perfect for a light main course or even an appetizer. The word yum refers to the action of combining an array of hot and tangy ingredients, and talay is the Thai word for ocean; thus, the mixed seafood version is called yum talay.You can prepare the components in advance but be sure to yum the dressing and seafood right before serving—this is the key to keeping the vibrant flavors distinct.

For the seafood:

• 24 small mussels
• 1 Tbs. table salt
• 3/4 lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
• 1/2 lb. cleaned squid, bodies sliced crosswise into 1/4-inch rings and tentacles cut in half if large
• 1/2 lb. sea scallops or bay scallops
• 1/4 lb. fresh or pasteurized jumbo lump crabmeat

Tip:

You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.

For the dressing:

• 6 Tbs. fresh lime juice (from 2 limes)
• 4-1/2 Tbs. fish sauce
• 1-1/2 Tbs. granulated sugar
• 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
• 2 tsp. finely chopped garlic (2 medium cloves)

For the salad:

• 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
• 3 Tbs. thinly sliced shallot (1 large)
• 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint
• 1/2 cup sliced English cucumber (halve cucumber lengthwise and slice into 1/4-inch-thick half-moons)
• 1/2 cup halved cherry or grape tomatoes

Tip:

Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won't have time to fade.

Cook the seafood:

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high heat. Bring to a rolling boil and cook until the shells have opened, 1 to 2 minutes. Remove from the heat, transfer to a plate, and let stand until cool enough to handle. Discard any unopened ones. Remove the cooked mussels from their shells and put in a medium bowl; discard the shells and cooking liquid.

To cook the remaining seafood, bring a 3-qt. saucepan of water to a rolling boil over high heat. Add the salt and let the water return to a boil. Pour the shrimp into the boiling water and cook until the largest one is pink on the outside, opaque on the inside, and just cooked through, about 2 minutes. The water may not return to the boil before they are done. Scoop them out with a slotted spoon and drop into the bowl with the mussels.

After the water returns to a rolling boil, add the squid and cook just until they become firm and the rings turn bright white, about 1 minute. Scoop them out and drop them into the bowl along with the shrimp and mussels.

When the water returns to a rolling boil, cook the scallops until just cooked through and no longer translucent inside, 1 to 2 minutes for bay scallops, 2 to 3 minutes for sea scallops. Scoop them out and drop into the bowl as well (if using sea scallops, you may want to halve or quarter them first).

Add the lump crabmeat chunks to the bowl of seafood. Set the seafood aside on the counter while you prepare the dressing and other ingredients for the salad.

Make the dressing:

In a medium-large bowl, combine the lime juice, fish sauce, sugar, chiles, and garlic. Stir to dissolve the sugar and combine everything well. Set aside.

Assemble the salad:

Arrange the lettuce on a large serving platter or on individual serving plates as a bed for the seafood.

Transfer the cooked seafood to the bowl containing the lime-juice dressing. Add the shallots and use your hands or a wooden spoon to gently toss everything well. Add the scallions, cilantro, and mint and mix well again. Scoop the seafood onto the platter or serving plates with a slotted spoon. Toss the cucumber and tomato in the dressing remaining in the bowl and scatter around the seafood. Drizzle any remaining dressing from the bowl over the salad, especially over any lettuce not covered by the seafood. Serve immediately.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Barley & Black-Eyed Pea Salad

I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which has been hulled and polished. Barley that isn’t pearled never really softens when cooked.

For the salad:

• 1/2 cup pearled barley
• 1-1/2 cups rich vegetable or chicken stock
• 1 cup frozen black-eyed peas
• 1 large yellow bell pepper, charred, peeled, and diced
• 1 cup seeded and diced ripe tomato
• 3/4 to 1 cup diagonally sliced scallions (white and green parts)
• 1 cup cooked fresh (or thawed, frozen) corn kernels
• Green and red leaf lettuce leaves (optional)

For the vinaigrette:

• 1/4 cup fresh lime or lemon juice
• 1/2 tsp. grated lime or lemon zest
• 1/4 tsp. minced garlic
• 1/2 tsp. ground cumin
• 2 tsp. finely minced cilantro
• 3 Tbs. olive oil
• 1/4 tsp. honey
• Salt and freshly ground black pepper

In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to prevent burning. Add the stock, bring to a boil, reduce the heat, cover, and simmer gently until the liquid is absorbed and the barley is tender, about 40 minutes. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.) Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.)

To make the vinaigrette:

In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil, and honey; add salt and pepper to taste. In a large glass bowl, layer the barley, peas, roasted pepper, tomato, scallions, and corn. Drizzle the vinaigrette over the salad and toss before serving. If you like, arrange greens on serving plates and top with the salad.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.