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Approximate quantities: 1 head of leafy green lettuce, roughly chopped; 1 Japanese burpless cucumber, sliced into thin discs; 4 carrots, sliced into thin discs; 2 large marinated artichokes, cut into quarters or eighths; 6 French breakfast radishes, cut lengthwise; 8 ounces of sugar snap peas, trimmed and cut lengthwise; olive oil, balsamic, Parmesan cheese, salt, and pepper to taste
Serves four as a side and two as a main.
Approximate quantities: 1 large head of romaine lettuce, roughly chopped; 10 French breakfast radishes, ends trimmed and cut lengthwise; 10 ounces sugar snap peas, trimmed and cut lengthwise; 4 ounces crumbled feta cheese; juice of 1 lemon; olive oil, salt, and pepper to taste
Serves four as a side and two as a main.
Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, olive oil, salt, and pepper to taste
Serves two as a main.
Approximate Quantities: 1 head of romaine lettuce, roughly chopped; 3 carrots, sliced into thin disks; 1/2 of an English [seedless] cucumber, sliced into thin crescents; 6 French breakfast radishes, sliced into thin disks; kernels of 2 ears of grilled silver queen corn; 2 artichokes, quartered; 10 slices of halloumi, toasted in a non-stick frying pan; drizzled with olive oil, apple cider vinegar, Cholula chili lime, salt and pepper to taste
Serves four as a appetizer and two as a main.
Approximate quantities: 1 head of romaine lettuce, roughly chopped; 6-8 French breakfast radishes, quartered, length-wise; 1 English cucumber, roughly chopped; 4 artichokes, quartered, length-wise; 1 cubanelle pepper, cut into thin strips; 1 roasted yellow or red pepper, roughly chopped; 10-12 cherry tomatoes, quartered; Alison Roman's herbed chickpeas; 4 ounces feta cheese, cubed; mixed Greek olives; drizzled with olive oil, red wine vinegar, salt and pepper to taste
Serves four as a appetizer and two as a main.
It was slightly cloudy and cool last Saturday -- perfect weather to go absolutely crazy at the Union Square Greenmarket -- and so that's exactly what I did. And then I came home and made caprese for lunch and this Israeli-ish salad for dinner.
Approximate quantities: 1 medium sized tomato, cubed; 10 black cherry tomatoes, quartered; 1 small cucumber, cubed; 6 medium sized carrots, sliced into thin disks; 100 grams of feta cheese, cubed; 4 French breakfast radishes, sliced into thin disks; 2 tablespoons parsley, finely chopped; drizzled with juice of one lemon, olive oil, red wine vinegar, salt and pepper to taste
When you are ready to eat, make a version of Bon Appetite's insanely easy and insanely delicious herbed chickpeas: Peel and crush 4 cloves of garlic, drain and rinse one can of chickpeas, place chickpeas in a large skillet or Dutch oven and add garlic and a few tablespoons of olive oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in a few additional tablespoons of parsley and then toss with salad.
Serves four as an appetizer or two as a main.