Salmon and Bean Salad

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

SALMON AND WHITE BEAN SALAD

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled cooked salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)

• 3 tablespoons olive or avocado oil 

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

#salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

Grain and Chick Pea Salad Salad

Here’s an easy summer salad — main dish or side dish. Make it ahead (but don’t add the dressing until about 15 minutes before you serve it).

Any whole grain will do. I like farro the best so I usually make it with that, but have also used freekeh, barley and wheatberries. All good!

FARRO AND ROASTED CHICK PEA SALAD

• 1 can chick peas (15 ounces)

• 3-4 tablespoons olive oil, approximately

• Salt to taste

• 1 cup farro

• 2 cups water

• 3-4 scallions, chopped

• 1 avocado, peeled and diced

• 2-3 tablespoons wine vinegar

• 1/4 cup chopped fresh parsley

• 3 tablespoons chopped fresh mint

• 1/2 teaspoon ground cumin

• salt to taste

• Aleppo pepper, optional

Preheat the oven to 425 degrees. Drain the chick peas and place them on a baking sheet. Pour 2 teaspoons olive oil over them and toss to coat. Sprinkle with salt. Roast for about 20 minutes or until crispy and lightly browned. Remove from the oven and let cool. While the vegetables are roasting, place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for 25-30 or until the grain is tender, but still chewy. Let cool slightly and place in a mixing bowl. Add the chick peas, scallions and avocado and toss the ingredients to distribute them evenly. Pour in 2 tablespoons olive oil and toss the ingredients. Pour in the wine vinegar, add the parsley, mint and cumin and toss the ingredients again. Season to taste with salt and Aleppo pepper. Stir in more olive oil and/or wine vinegar if you wish.

Makes 6-8 servings

Farro with Mango, Dates and Nuts

Farro with Dates, Nuts and Mango

People are always surprised when I say that Tu B’Shevat is one of the most delicious of the Jewish holidays — gastronomically speaking, of course! For a woman like me, who loves fruits, nuts, whole grains, (classic ingredients for Tu B’Shevat recipes) — making something for this holiday is a real treat.

I demonstrated this dish a few months ago at Temple Beth El Synagogue in Stamford, CT as part of a Rosh Hashanah event. Thing is, this dish is a year ‘round favorite, but is especially appropriate for Tu B’Shevat.

WHOLEGRAIN SALAD WITH DATES, NUTS AND MANGO

• 1 cup wholegrain such as freekeh, farro, brown rice, oat groats, barley

• 8 medjool dates, chopped

• 1 cup thawed, frozen peas, cubed tofu or leftover chicken

• 3/4 cup chopped nuts (almonds, cashews, pistachios)

• 1/2 cup raisins

• 1 ripe mango, peeled and diced (or use peach, nectarine or halved grapes)

• 4 chopped scallions

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh mint

• 6 tablespoons extra virgin olive oil

• 3 tablespoons white wine vinegar

• 3 tablespoon mango juice or orange juice   

• 2 tablespoons lemon juice

• Salt and freshly ground black pepper to taste

Cook the grain according to package directions until the grains are tender but still somewhat firm and all the liquid has been absorbed. Remove from the heat and set aside to cool. Place the cooked grain in a bowl. Add the dates, peas, nuts, raisins, mango, scallions, parsley and mint. Toss ingredients gently to distribute them evenly. Combine the olive oil, white wine vinegar, mango/orange juice and lemon juice and whisk vigorously. Pour the dressing over the salad. Toss the salad and season to taste with salt and pepper. Let rest for about 10-15 minutes before serving.

Makes 6-8 servings

Summer Salad with Blueberries

Whether it’s the hot weather or a meatless Monday, a good salad always comes in handy. This is one of my summer favorites:

BLUE SALAD (WITH GREEN)

1 head leaf lettuce or 6 cups mixed greens
1 cup blueberries
1 cup crumbled blue cheese
3 tablespoons chopped chives or scallion tops
1/3 cup olive oil (or use avocado oil)
3-4 tablespoons Balsamic vinegar
1/4 cup chopped toasted almonds, optional
Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Nicoise Salad

I usually make Niçoise salad with canned tuna but it’s warm out and my grill is ready and there was this gorgeous hunk of fresh tuna at the market. So, Niçoise salad. It’s such a flexible recipe. Mine has fresh beans (sometimes I use canned cannellini or garbanzo beans), hard cooked eggs, tomatoes and potatoes over greens (plus the tuna of course). Before adding the greens, beans, potatoes and tomatoes to the platter I mixed them with some of this dressing: 2/3 cup olive oil mixed with 1/4 cup red wine vinegar, 1/2 teaspoon Dijon mustard and a tablespoon of chopped basil (use just enough to moisten each. You may have some left over depending on how much of each salad ingredient you make). I sprinkled some of the dressing on top of the fish. Before serving I added some olives. What a terrific warm weather dinner! Btw, if you’re not a fish eater, you can make this same salad using tofu.

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