Lucali Salad

Recipe from Mark Iacono
Adapted by Sam Sifton

then tweaked

FOR THE SALAD

5 smallish tomatoes, halved and cut into fifths

1/2 smallish red onion, peeled and thinly sliced

1 rib celery with leaves, ideally from the heart, chopped

18 Kalamata olives, plus 2 tablespoons olive brine

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon lemon pepper

1/3 cup olive oil

1 teaspoon red-wine vinegar

1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn

FOR THE DRESSING

1/2 cup olive oil

1/4 cup red-wine vinegar

1/4 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon lemon pepper

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.

Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.

Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.

Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.

Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

Pomegranate Vinaigrette

3 tbsp white wine vinegar

2 tbsp pomegranate molasses

1 tbsp Dijon mustard

2 tbsp olive oil oil

salt and pepper

Whisk together vinegar, molasses, mustard, salt and pepper. Once these are combined, slowly add olive oil while continuing to whisk. 

Miso Lime Vinaigrette

1/4 cup rice vinegar

1.5 tbs white miso paste

1/2 tsp ginger, grated 

1 clove garlic, grated

1/2 tsp lime zest

1 tsp freshly lime juice

1 tsp honey

1 tsp salt

1/4 tsp freshly ground pepper

3/4 cup extra-virgin olive oil

Whisk together rice vinegar, white miso paste, 1/2 ginger, garlic , lime zest, lime juice, honey, salt, and pepper  in a medium bowl.

While whisking constantly, slowly pour in olive oil.

Honey Mustard Dressing

2 tbsp apple cider vinegar
2 tbsp mustard
2 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

Serve immediately or refrigerate in an airtight container for up to seven days.

House Salad

hearts of Romaine; sliced crosswise 1/2”

Compari tomato; cut in wedges

fresh strawberry; cut in wedges

English cucumbers; peeled, sliced in 1/4” half-moons

roasted pecans

Roquefort cheese; crumbled

House Salad Dressing

1/4 cup white wine vinegar

1/4 tsp Za’atar seasoning

1/4 tsp dried oregano

1/4 tsp dried parsley

1 tsp honey

2 tbsp mustard (Dijon, brown, course or a combination of mustards, just no yellow)

1/8 tsp garlic powder

1/8 tsp salt

1/8 tsp fresh ground pepper

1/2 cup extra virgin olive oil

1/2 cup or more fresh grated Parmesan cheese

In a glass 4 cup measuring cup, whisk together vinegar, Za’tar, oregano, parsley, honey, mustard, garlic powder, salt and pepper until well combined. Keep whisking and drizzle olive oil slowly to emulsify it in the vinegar. Once a thickened mixture, whisk in the Parmesan cheese until fully combined. Allow to stand 20-30 minutes before using. Dress salad.

Meatball Salad

 Meatballs

flat leaf parsley, chopped

2 cups fresh bread crumbs
1/2 cup seasoned dry bread crumbs
1 cup fresh Parmesan cheese; grated 
1 tbsp kosher salt

1 lb ground veal

1 lb ground pork
2 lb ground beef
1 1/2 cups warm water

2 eggs; beaten
peanut oil

Yields about 40 meatballs

Sauce

2 anchovy filets

2 oz tomato paste

1 shallot; chopped 
3 cloves garlic; minced

1 large cans of Italian peeled tomatoes

single serving bottle red wine

flat leaf parsley; chopped
fresh basil; chopped

salt
pepper

Dressing

1/2 cup red wine vinegar

1 tbsp dried oregano

1 cup olive oil

red onion; 4-6 half-moon slices

1/4 cup Parmesan cheese; grated

1/4 cup of above sauce

Salad

romaine lettuce

celery, half-moon slices

compari tomato wedges

red onion; half-moon slices

olives

Parmesan cheese; grated

For meatballs:

Combine parsley, breadcrumbs, Parm salt in a food processor and set aside.

 

Break apart meat with your hands into a large mixing bowl. Add water; wait 30 seconds; add eggs and breadcrumb mixture, 

Using forks, gently combine. Be careful; over-handling the meat results in dense meatballs. Refrigerate for 30 minutes. Hand form 33-36 2" balls. 

Pour enough peanut oil to cover the bottom of a dutch oven. Brown 11-12 balls on all sides on medium heat in batches 3-5. About 10 minutes per patch. Don't over crowd. Set aside and let balls drain. Freeze the rest. 

For sauce:

Combine parsley, basil and tomatoes in a food processor until sauce is desired consistency. 

 
In the now well-seasoned dutch oven (if needed add fresh oil), add tomato paste and sauté shallot until soft and translucent, 1-2 minutes. Add garlic and anchovies, mashing the filets and sauté for another minute. Add wine; increase heat; reduce and scrape up bits until most wine has evaporated. Reduce heat to lowest setting; add tomatoes, parsley and basil; add balls back; salt and pepper to taste. 

Roasted Pecans or Walnuts

 12 oz pecans

Heat oven to 350. When ready pour 12 oz of pecans on a baking sheet and roast for 5 minutes; toss and roast for another 5 minutes. Remove from oven and transfer to a plate to cool.

 12 oz walnuts

Heat oven to 350. When ready pour 12 oz of walnuts on a baking sheet and roast for 6 minutes; toss and roast for another 6 minutes. Remove from oven and transfer to a plate to cool.  

Roasted Shrimp Panzanella

4 cups 1-inch diced bread; crust removed

1 cup olive oil

1 lb (16-20 count) shrimp, peeled and deveined

1/4 cup plus 2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 tablespoon Dijon mustard

1 lb Campari tomatoes sliced in wedges

1 cucumber, peeled, halved lengthwise with seeds removed, sliced 1/2"

1 yellow, red or orange bell pepper, sliced in strips

1/4 red onion, 1/4" quarter or half rounds

1/4 cup capers drained

3 oz baby arugula

1/4 - 1/2 lb feta cheese

salt

pepper

Preheat oven to 400 degrees.

For the croutons, place bread on sheet pan and drizzles with olive oil, sprinkle with salt and pepper, spread in one layer. Bake for 5 minutes, flip and bake for another 5 or until browned. Transfer and set aside.

Dry shrimp. On same sheet pan toss with olive oil, salt and pepper. Spread and roast for 10 minutes. Transfer and set aside. 

Whisk together 1/4 cup vinegar, garlic, mustard, salt and pepper, emulsify 3/4 cup olive oil into mixture. Set aside.

At room temperature, in large bowl, combine cucumber, tomatoes, bell pepper, red onion, capers and shrimp with a small amount of dressing. Add arugula and and feta, remain dressing and lightly toss and sprinkle with red wince vinegar, salt and pepper. 

Horiatiki (Greek Village Salad)

ripe tomatoes
cucumber
red onion
bell pepper
Kalamata olives 
feta cheese
dry oregano
3 parts extra virgin olive oil 
1 part red wine vinegar

Cut the tomato into wedges not cubes. Peel the cucumber; slice in quarter-inch rounds and cut the rounds in half. Thinly slice onion (half rings) and bell pepper (strips). Put tomatoes and cucumbers in a shallow bowl and combine. Top with sliced onion and pepper. Add the olives and sprinkle with oregano. Spoon on feta. Add more oregano. Whisk together olive oil and vinegar and oregano; drizzle over salad. Salt to taste.

Kale salad with cranberries, pecans and bleu cheese

1 tbsp Dijon mustard

1 tbsp Maille's coarse mustard

1 tsp honey

1/2 cup olive oil

1/4 cup fresh lemon juice

kale; stemmed, chopped

dried cranberries

toasted pecans

blue cheese

croutons

Make a vinaigrette whisking together the mustard, olive oil, lemon juice, honey salt and pepper. 

Toss with kale and top with cranberries, pecans, blue cheese, and croutons. 

Thai Slaw with Peanut Dressing

 Dressing

1/4 cup creamy peanut butter

2 tbsp. rice vinegar

2 tbsp. lime juice

3 tbsp. peanut oil

1 tbsp. soy sauce

2 tbsp. honey

1 tsp chopped garlic

1 tbsp. minced ginger

1 tsp salt

1/4 tsp crushed red pepper flakes

fresh cilantro

Slaw

4 cups chopped cabbage

1 cup shredded carrots

1 red bell pepper, chopped

1 small English cucumber, halved length-wise, seeded and sliced

1 cup cooked, shelled edamame 

2 green onions, sliced

Combine all Dressing ingredients in a food processor for 1-2 minutes until completely smooth. Add cilantro and pulse for 5 seconds-ish. 

Combine all Slaw ingredients in large bowl. 

Dress Slaw when ready to serve.

Smashed Asian Cucumber Salad

2 long, seedless cucumbers (1 to 1 1/2 lbs.)
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic, finely chopped
1-2 teaspoons chili oil
2 teaspoons toasted sesame seeds
small handful of chopped cilantro

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections.

Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

Creamy Blue Cheese Dressing and Dip

4 oz blue cheese, crumbled

1 oz Parmesan, finely grated
1 tablespoon sherry vinegar
2/3 cup of mayonaise
1/3 cup a Greek yogurt
salt
pepper

Until starting to melt, heat blue cheese in microwave, about 15 seconds. In food processor, combine until smooth with rest of ingredients. Refrigerate. Serve.
Dip too.

Britney’s Salty Sister (aka Caprese Spears)

Fresh basil whole leaves cut into 1/2 or 1/4's
Ciliegine Mozzarella Fresca cut in 1/2
Cherry tomatoes cut in 1/2
Toothpicks
Salt block (optional)

If using salt block, place in refrigerator for 2 hours.
In order, spear ingredients on toothpick and place on block.
Place salt block fridge for 1 hour. Serve

Fried Oyster Salad

This is more about the concept than the recipe.

1 dozen fresh shucked oysters
corn meal
buttermilk
Frank's hot sauce
vegetable oil


Place oysters in a bowl and cover with buttermilk. Add a few dashes of Frank's. Refrigerate for 2 hours.

Heat oil in a small pot to 370 F. Remove oysters from BM and coat with corn meal. In small batches fry oysters in oil for about 2 minutes each or until done. They cook quick and don't over cook. Drain on rack.

Make whatever kind of fresh salad you want with whatever dressing you like. Simple salads with a vinaigrette seems to work best.

Hearts of Romaine
tomatoes
green olives
cucumber
crumbled Cotija Fresco

Top with fried oysters.