Saute Of Summer Salad Recipes

SUMMER SALAD IDEAS

Steps:

• First we will prep all the ingredients that we are cooking. In this variation, it is the sweet potato, asparagus and corn. To cook the sweet potato, preheat oven to 400 F degrees. Thinly slice the sweet potation (peeling optional). I use a mandolin but a knife works as well. Toss sweet potatoes with 1 tablespoon of the olive oil, salt and pepper and roast until tender, about 15-20 min, will depend on how thin you slice them. Flip once while cooking.
• To blanch the asparagus, have a large bowl of ice water ready. Trim the ends and fill a big pot with water and about 2 tablespoons of kosher salt. When the water is boiling, add asparagus; boil under tender, about 3-5 minutes (will depend on thickness).
• Drain in a colander and immediately transfer to ice water for 1 minute to stop the cooking process. Drain and set aside.
• Shuck the remove the kernels with a knife. Heat a sauté pan with a tablespoon of olive oil; add the corn and pinch of salt and pepper. Sometimes I like to cook the corn on high heat and get a nice char and sometimes I like to cook on low heat for 8-10 minutes, just until the starchiness is gone. Set aside.
• Prep the rest of the ingredients: slice tomatoes, cut figs, slice mozzarella, wash and dry lettuce, and dice the avocado.
• To make the vinaigrette: Combine all ingredients except olive oil in a bowl. Slowly drizzle in oil while whisking constantly. Season to taste with salt and pepper.
• Arrange all salad (except the lettuce) on a tray. Serve alongside a bowl of the dressed greens. Optional to drizzle a little of the dressing over the board or a really good olive oil. Sprinkle board with flaky sea salt and freshly cracked pepper.

50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

WHOLE GRAIN BARLEY SALAD WITH SUMMER VEGETABLES

Steps:

• Soak the whole grain barley overnight.
• Rinse the barley under running water, collect it in a pot and cover with water: use a quantity of water equal to six times its volume. Cook the barley on low flame for about an hour and a half, until it is soft, but still al dente. Drain and cool under running water.
• Dice the eggplant, the zucchini and the cherry tomatoes and add them into a pan with extra virgin olive oil, a crushed clove of garlic and a pinch of salt. Cook the vegetables over medium heat, stirring often, until they soft, golden and well cooked.
• Now add the barley, the sliced pitted olives and a sprinkle of dried oregano, toss and season with salt. Garnish with fresh basil and serve warm.

SAUTE OF SUMMER SALAD

Steps:

• Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper.