Northwest NEWS

July 3, 2000

Home & Garden

Dining In: Light summer salads

Tuscan Salad

Tuscan Salad

   2/3 c. extra virgin olive oil
   1/4 c. red wine vinegar
   1 clove garlic, minced
   1 tsp. dried Italian seasoning
   1/4 tsp. salt
   1/4 tsp. ground black pepper
   1 head romaine lettuce, cut into 1/2-inch strips
   1 c. sliced cucumber
   1 c. crumbled Feta cheese
   1/2 c. pitted Kalamata olives
   1/2 c. roasted sweet peppers, sliced
   1/2 c. thinly sliced red onion

   In medium bowl, whisk together the olive oil, vinegar, garlic, Italian seasoning, salt, and pepper. In large bowl, combine remaining ingredients. Add dressing and toss well. Makes 6 servings.

Grilled Tomato and Onion Salad

   2 large beefsteak tomatoes
   2 large Walla Walla sweet onions
   Olive oil
   Sea salt and freshly ground pepper
   1/2 lb. blue cheese
   2/3 c. pecan halves, toasted
Classic vinaigrette:
   1/4 c. apple cider vinegar
   1 heaping tsp. Dijon mustard
   Sea salt and freshly ground pepper
   1/2 c. good quality olive oil

   Slice tomatoes and onions into large slices, 1/2-inch thick. Coat lightly with olive oil; season with salt and pepper. Set aside. Crumble blue cheese and toasted pecans. Set aside. For the vinaigrette, whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil, making sure it is emulsified before adding more oil; continue until all oil is incorporated. Set aside. Place onions on cooking grate and grill for 5 minutes each side. Add tomatoes and grill for 2 minutes each side. Place 2 slices of tomatoes and 2 slices of onion on each plate. Top with blue cheese, pecans, and a drizzle of classic vinaigrette. Serve at room temperature. Serves 4.

Orange and Raisin Bulgur Salad

   1 c. bulgur (uncooked)
   1 c. hot water
   2 tsp. or 2 cubes low-sodium chicken broth (optional)
   1/2 c. raisins
   2 oranges
   1-1/2 to 2 Tbsp. lemon juice
   1 Tbsp. orange juice
   1/2 tsp. cinnamon
   1 tsp. sugar (or less, to taste; optional)
   4 tsp. olive oil

   Place bulgur in saucepan with water and broth granules or cubes. Bring to a boil, then reduce heat. Checking frequently, simmer 15-18 minutes until liquid is absorbed and bulgur is just tender. Place raisins in a small bowl and cover with water until plump. Meanwhile, peel oranges and cut into sections. To make dressing, whisk together juices, cinnamon, sugar, and oil. When bulgur is done, transfer to a large strainer. Remove excess water by shaking the strainer or, if necessary, squeezing by hand. Transfer burger to serving bowl. Drain raisins and add to bowl along with orange sections. Whisk dressing again quickly, pour over salad and toss gently. The salad can be served immediately, but will taste better if the flavors are allowed to develop for 30 minutes or more. It can be prepared ahead and refrigerated, covered, for 1 to 2 days. Makes 4 servings.

Grilled Asparagus and Arugula Salad

   1 bunch asparagus, cleaned and trimmed
   1/3 c. plus 2 Tbsp. olive oil, divided
   1 bunch or 4 c. arugula
   Juice of 1 medium lemon
   Zest of 1/2 lemon
   Sea salt and freshly ground pepper
   Parmesan cheese (1/2 lb.) cut into thin slices

   Coat asparagus lightly with olive oil. Season with salt and pepper and set aside. Meanwhile, clean arugula and remove excess stems; dry and set aside. Just before serving, place asparagus crosswise on the cooking grate for 4 to 6 minutes, turning to expose all surfaces. While asparagus is on the grill, make the dressing by combining the juices of lemon with remaining olive oil, lemon zest, and salt and pepper. While asparagus is warm, toss with argula. Divide among 4 plates and top with shaved Parmesan cheese. Serve immediately. Makes 4 servings.