Fig and Fennel Salad

Still making this fig and fennel salad that I had years ago at June Wine Bar; it also works well with pears if you can’t find figs.

Approximate quantities: 4 fennel bulbs, thinly sliced; 1 lb of fresh black figs, quartered; about 1/2 cup of maracona almonds, roughly chopped; about 1/2 cup of Parmesan cheese, grated; and about 1/4 cup flat leaf parsley, roughly chopped drizzled with @ooliveoilandvinegar’s champagne vinegar, the juice of 2 lemons, olive oil, salt, and pepper

An I’m-Not-Cooking-Tonight Summer Fennel Salad

Approximate quantities: 4 fennel bulbs, thinly sliced; 2 d’anjou pears, thinly sliced; About a 1/2 cup maracona almonds, chopped and about 1/2 cup parmesan, shaved or grated dressed with the juice of 2 lemons, a sprinkling of a citrus white wine vinegar or I any simple, neutral vinegar, like apple cider, olive oil, salt and pepper

It’s also good with 1/4 cup or so of parsley, roughly chopped, but not necessary

It’s better if you can make it ahead and let it sit in the fridge—the fennel gets more tender, everything absorbs

Serves 2 as a main, 4 as a side

End of Summer Veggies and Parmesan Salad

Approximate quantities: 1 head of butter lettuce, roughly chopped; 1/2 pint or about 16 sungold cherry tomatoes, halved; 2 carrots, sliced into thin disks; 6 radishes, sliced into thin disks; 2 Kirby cucumbers, sliced into thin disks; 8–10 artichokes hearts, halved or quartered; 15 or so ribbons of Parmesan cheese drizzled with olive oil, white wine vinegar, salt, and pepper

Serves 4 as a side.

Pasta Salad

So, yeah, pasta salad is frequently gross and rarely salad. What I like to do is toss a combination of vegetables and herbs together in salt and vinaigrette for a few hours before eating and then, just before serving, I cook the pasta, drain it, and toss it hot with the vegetables and add olive oil, lemon juice, more vinaigrette, maybe cheese to bring it together — I find this makes a really delicious, fresh, refreshing pasta salad.

The Kitchen Sink Pasta Salad

Approximate quantities: 3 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 3 medium carrots, sliced into thin disks; 1 pint of grape tomatoes, quartered; kernels of 2 ears of grilled corn; a 16 ounce can of chickpeas, quickly crisped in olive oil, salt, pepper, and cured sumac; 6 radishes, sliced into think disks; 8 ounces of penne, cooked al dente; 10 artichoke hearts, quartered; greens from 4-6 scallions, finely chopped; about 1/4 cup dill-and-lemon infused mustard vinaigrette

Grilled Peppers, Artichoke Hearts, and Tomatoes

Approximate quantities: 2 tomatoes, roughly chopped; 3 Kirby cucumbers, sliced into thin discs; two grilled yellow bell peppers, roughly chopped; 14-16 artichoke hearts, quartered; 2-4 tablespoons of fresh dill fronds; greens from 4-6 scallions, finely chopped; and dill-lemon-infused vinegar or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Chickpeas, Cucumbers, and Tomatoes

Approximate quantities: 2 Kirby cucumbers, sliced into thin discs; 1 pint of grape tomatoes, halved; greens from 4-6 scallions, finely chopped; and a 16 ounce can of chick peas; 1 teaspoon of cured sumac, lemon-and-garlic-infused-mustard vinaigrette or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Kale, Spinach, or Baby Broccoli Pesto

This is adapted ever so slightly from Chris Morocco’s recipe. I’ve eliminated pistachios because they aren’t nut that I keep on hand, although, with the broccoli, I used almonds, which worked very well, and I’ve added lemon, because what don’t I add lemon too. And then, I’ve ever so slightly tipped the vegetable to pasta ratio by using 8 ounces of pasta rather than twelve.

Ingredients

1 large bunch Tuscan kale, ribs and stems removed, or 6 ounces of baby spinach or a large bunch of spinach, tough stems trimmed off, or 8 ounces of baby broccoli
8 ounces pasta
2 tablespoons olive oil
zest or juice of lemon — for the spinach pesto, which I made last week, I used the zest, for the kale, which I made last night, I used the juice of the same lemon, both worked equally well
1 garlic clove
1 ounce Parmesan, finely grated, plus more for serving
1 tablespoon unsalted butter
Freshly ground black pepper

Blend olive oil, zest or juice of lemon, garlic, Parmesan together in a food processor or blender

Bring medium or large pot of salted water up to a boil and cook the kale, spinach, or broccoli until bright green and wilted, about 30 seconds and the scoop out with tongs and transfer to a rimmed baking sheet or large mixing bowl; keep water boiling and add pasta, cooking to the packaging specification

Allow kale, spinach, or broccoli to cool slightly and then wring out excess water with your hands — if you are using broccoli, vigorously shaking works better than wringing

Add kale, spinach, or broccoli and 1/4 cup of pasta water — scoop it out of the pot while the pasta is cooking — to the food processor or blender and purée until smooth

A quick note about this, if you are using a blender, you’ll end up with more of a paste like Chris, if you are using a food processor, you’ll end up with more of a very fine purée

Scrape the pesto into the bottom of a large bowl

Reserving 1/2 cup of water, drain the pasta and then transfer it to bowl with pesto; do this, I don’t want to say as quickly as possible, don’t rinse the pasta, don’t worry about shaking all of the excess water, you want to add the pasta while it’s still hot and 1 tablespoon of butter and toss adding pasta cooking liquid by the tablespoon if needed

Serve with additional Parmesan and fresh pepper

Serves about 4, or 2 if you are hungry and don’t feel like making much more

A Total Mishmash That Totally Works

When I was chopping last night, first I thought, it will be another I Grilled All Weekend and I’ve Got Leftover Salad, and then I thought, no probably more Greek Salad with corn, or maybe, Cacio e Pepe Corn on the Cob Salad? And then I thought, Is this going to be really weird together? Turns out, it’s not.

Approximate quantities: 1 head romaine, roughly chopped; 2 kirby cucumbers, roughly chopped; 12 ounces grilled chicken, roughly chopped; 12 ounces sugar snap peas, strings removed, ends trimmed, and cut lengthwise; kernels of 1 ear of grilled corn; 6 artichokes, quartered; drizzled with olive oil, Cholula’s chili lime, Parmesan cheese, salt, and pepper

Serves 2 as a main.