I grew up eating fried green tomatoes—and loving them. I created this salad to take advantage of the unique, tart flavor and wonderful cornmeal crunch of fried green tomatoes but lightened it up with juicy, ripe tomatoes. It looks especially pretty when you use different colors and shapes of heirloom tomatoes. WHAT TO SERVE WHEN I always serve this with summertime picnicky foods, like Fall-off- the-Bone Baby Back Ribs or a steak grilled outdoors.
Fried Green Tomato and Ripe Red Tomato Salad with Goat Cheese and Sweet Basil Vinaigrette
January 1, 2009 by Leave a Comment
Grilled Chicken Salad with Tomatoes, Spinach, and Dijon Vinaigrette
January 1, 2009 by Leave a Comment
Hearty enough to serve as a main course salad for lunch or supper, this salad is also delicious piled on a toasted baguette and served as an open-faced sandwich. You can prepare the salad a day in advance by combining everything except the spinach, tomatoes, and basil. Refrigerate, then toss with the remaining ingredients just before serving. This can also be made with roasted or poached chicken, if you are using leftover or purchased cooked chicken. Another make-ahead tip is a method we use at the Market: layer the spinach and tomatoes rather than tossing them; the salad will hold up better and look fresher longer.
Corn Bread Croutons
January 1, 2009 by 1 Comment
If you have leftover corn bread, try these croutons; they’re delicious on soups and salads, or with Black Bean and Yellow Rice Salad. They keep up to weeks in an airtight container.
Tarragon Chicken Salad with Granny Smith Apples and Red Grapes
January 1, 2009 by 1 Comment
I’ve been making variations on this salad for at least twenty years, since I first made it at the SoHo Charcuterie in New York. At Foster’s, we have served this salad since the day we opened in 1990, and it continues to be one of the most popular items on our menu. It keeps well for several days, so you can make it ahead of time, adding the apples and grapes the day you serve it.
Succotash Salad with Garden Tomatoes
January 1, 2009 by Leave a Comment
Instead of a warm side dish, we’ve taken the basic ingredients of succotash—corn, lima beans, and bell peppers—and added tomatoes, fresh herbs, and spicy jalapeño. This summer salad is particularly delicious with Southwestern Fried chicken Salad or Laura’s Spicy Turkey Barbecue.
Southwestern Fried Chicken Salad
January 1, 2009 by 1 Comment
Just add a wedge of warm corn bread and thick slices of cold watermelon or blueberry pie for a summer feast. The chicken can be marinated overnight in the refrigerator, and then cooked the next day. The greens can be washed and drained the day before, then refrigerated to become nice and crisp.
Salad Green Mixture
January 1, 2009 by Leave a Comment
2 cups arugula leaves 2 cups spinach leaves 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and freshly ground black pepper, to taste In a medium bowl, toss arugula, spinach, olive oil, and vinegar until combined. Season with salt and pepper.
Caesar Dressing
January 1, 2009 by Leave a Comment
This creamy dressing is quick and easy, and it keeps in the refrigerator up to 1 week. We make it with pasteurized eggs at the Market, but if you can’t find pasteurized eggs where you live, you can substitute mayonnaise. Caesar dressing is not only delicious on Caesar salads; it’s terrific as a sandwich spread, or to sauce grilled or poached chicken breasts or boiled or roasted new potatoes, or as a dip for crudite.