SUMMER CHICKEN SALAD

SUMMER CHICKEN SALAD

Makes 4 generous servings.

Note: When I was growing up in Alabama, chicken salad was considered high art. This inspired version is made with a delectable salad dressing laced with chopped tomatoes.

• 1 head lettuce, of choice

• 11/2 lb. cooked chicken (roasted, baked or smoked)

• 2 avocados, fully ripe

• 1 large red onion, thinly sliced

• 2 tbsp. cider or wine vinegar

• 1 tbsp. lemon or lime juice

• 1 or 2 tsp. spicy mustard

• 2 cloves garlic, crushed

• 1/2 tsp. salt

• 3 to 4 tbsp. finely minced fresh mint, basil, parsley or cilantro

• 1 large ripe tomato, finely chopped

Directions

Rinse, drain and chill the lettuce.

Cut the chicken into 2- or 3-inch strips or chunks. Peel the avocados, cut in half, remove and discard the pits, and cut the fruit into chunks or slices. Combine the chicken, avocados and onions in a large bowl, and set aside.

Pour the salad dressing over the chicken mixture and combine well.

Arrange the chilled lettuce on a large platter or in a large shallow bowl. Place the chicken salad on top of the lettuce. The salad can be chilled, but it has more flavor if served immediately.

SALADE NICOISE

Makes 4 generous servings.

Note: The classic version boasts canned tuna and has many variations. Free-spirited souls can use grilled fresh tuna. Red-skinned, fingerling or new potatoes work fine in this recipe.

• 3 or 4 white potatoes, cooked and cut into eighths

• 1/2 c. Herb Vinaigrette (see recipe), divided

• 1/4 c. capers

• 1/2 tsp. salt, or more if needed

• Freshly ground black pepper

• 2 tbsp. minced shallots or onions

• 3 or 4 ripe red tomatoes, cut into wedges

• 3 (5- or 6-oz.) cans chunk tuna, preferably oil-packed

• 4 hard-boiled eggs, peeled and halved

• 1/2 c. small black olives, pitted

Directions

Rinse, drain and chill the lettuce.

Meanwhile, combine the cooked white potatoes with 2 or 3 tablespoons of the Herb Vinaigrette, the capers and a pinch of the salt and a little black pepper. Chill the potatoes for at least 1 hour.

When ready to serve, arrange the chilled lettuce leaves on a large chilled platter or shallow bowl. Place the potatoes in a mound in the center of the platter or bowl.

Combine the cooked green beans, shallots and 2 tablespoons vinaigrette and a pinch of salt and black pepper and mix well. Place the greens beans in a mound around the edge of the potatoes.

Place the eggs around the platter.

Nestle the olives in a pile on the platter and drape the strips of anchovy filets over the potatoes. If desired, drizzle any remaining vinaigrette over the salad. Serve immediately.

HERB SALAD DRESSING

Makes a generous 1/2 cup.

• 1/2 c. olive or grapeseed oil • 2 tbsp. cider or wine vinegar

• 1 or 2 tsp. spicy mustard

• 2 cloves garlic, crushed

• 1/2 tsp. salt

• Freshly ground black pepper

• 2 to 3 tbsp. finely minced fresh dill, basil, parsley or cilantro

In a small bowl or jar, combine the oil, vinegar, lemon or lime juice, mustard, garlic, salt and pepper. Beat briskly with a fork or whisk or shake to combine.

Add the dill, basil, parsley or cilantro and whisk or beat again until well blended.

GRILLED SALMON SALAD

Makes 4 generous servings.

• 1 head lettuce, such as green leaf, or your choice

• 1 small yellow onion, or 3 or 4 green onions

• 2 to 3 c. cooked noodles or spaghetti

• 1/3 c. olive oil

• 2 tbsp. cider or wine vinegar

• 1 tbsp. lemon juice

• 1 to 2 tbsp. capers, finely chopped

• 2 garlic cloves, crushed

• 2 tsp. finely chopped fresh rosemary or oregano, or more if desired

• Lemon wedges

Directions

Cut the cooked salmon roughly into 2- or 3-inch pieces. Thinly slice the onion or chop the green onions. Combine the salmon, onion and cooked noodles or spaghetti in a large bowl and set aside.

In a small bowl, combine the oil, vinegar, lemon juice, soy sauce, capers, garlic and rosemary or oregano. Whisk briskly until well blended. Pour the salad dressing over the salmon and noodles or spaghetti and mix well.

Line a large platter with as much of the chilled lettuce as needed. Arrange the salmon salad on the lettuce and garnish with the lemon wedges. The salad can be chilled, but it has more flavor if served immediately at room temperature.

Variation: Good quality red sockeye canned salmon can replace the salmon or trout. If using canned salmon, drain well and remove bones and skin.

OKRA AND TOMATO SALAD WITH SHRIMP OR CRABMEAT

Note: This old Southern favorite is a delight on a hot day.

• 1 head red leaf or red romaine lettuce

• 1 lb. fresh okra, or more if desired

• 1 tbsp. crushed coriander seeds

• 1/4 tsp. hot chili powder or red pepper flakes, or more if desired

• 1/3 c. olive or grapeseed oil

• 2 tbsp. cider vinegar

• 1 tbsp. lemon or lime juice

• 2 cloves crushed garlic

•1/2 tsp. salt

• 3 tbsp. chopped fresh basil or cilantro

• 2 or 3 large tomatoes, cut into eighths

Directions

Rinse, drain and chill the lettuce.

Cut off the woody tips of the okra just above the ridge of the pods. Rinse the okra well. Place in a steamer basket over boiling water. Sprinkle the coriander seeds and the chili powder over the okra and toss the okra to blend in the spices. Steam the okra for about 5 minutes, or until the pods are just tender. Watch carefully and don't overcook the okra.

To prepare the salad dressing: In a small bowl or jar, combine the oil, vinegar, lemon or lime juice, garlic, salt, black pepper and basil or cilantro. Beat briskly with a fork or whisk or shake vigorously to combine.

Pour 1/4 cup of the salad dressing over the okra and shrimp or crabmeat and mix lightly but well. Top the okra and seafood with the tomato wedges. Cover the bowl and chill the salad for at least 1 hour, longer if desired.

At serving, arrange the chilled lettuce leaves on a large platter. Lightly drizzle the remaining salad dressing over the lettuce, and then carefully top with the okra, crabmeat or shrimp and tomatoes.