NEW-AND-IMPROVED GREEK SALAD
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Side Salad Feta Summer Cucumber Tomato Chile Pepper Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
- Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
- Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
- Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.
BROCCOLI CAESAR
Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.
Provided by Chris Morocco
Categories Bon Appétit Thanksgiving Holiday 2018 Salad Broccoli Cabbage Anchovy Parmesan Side Fall
Yield 8 servings
Number Of Ingredients 12
Steps:
- Using the side of a chef's knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
- Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
- Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
- Do Ahead
- Dressing can be made 2 days ahead. Cover and chill.
PRE-SUMMER GREEK SALAD WITH SHAVED BROCCOLI AND PEPPERS OR BEETS
Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment - a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don't normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I've made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place onion in a bowl and cover with cold water. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water. Drain on paper towels.
- Meanwhile, cut broccoli stems away from the crowns and peel. Cut in half and lay on the flat side on your cutting surface. Using a vegetable peeler, shave thin ribbons off the stalks. Place in a bowl. Cut crowns in half and lay flat on your cutting board. Using a chef's knife, shave off the flower buds and slice paper thin where the stems and florets are attached. Add to the bowl with the stems. Add onion and red pepper or beets. Season to taste with salt and pepper. Add herbs and feta.
- Whisk together lemon juice, vinegar and olive oil. Add to vegetables and toss together. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 280 milligrams, Sugar 2 grams
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