San Francisco Market Salad

June 9, 2010 at 7:44 pm (arugula, black pepper, corn on the cob, frozen corn, leaf lettuce, olive oil, parsley, Quick Dishes, radicchio, radish, red cabbage, red wine vinegar, Salad, salt, scallions)

Fresh vegetables and greens make this salad a colorful and healthful addition to the meal.

Serves 4.

2 C torn leaf lettuce
1 C torn arugula
1 C chopped radicchio or red cabbage
1/2 C fresh or thawed frozen corn
1/4 C sliced radishes
1/4 C chopped green onions
2 T minced parsley
1/4 C red wine vinegar
2 T olive oil
Salt and freshly ground black pepper to taste
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In large bowl, combine lettuce, arugula, radicchio or cabbage, corn, radishes, green onions and parsley.

In small bowl, whisk together vinegar, oil, salt and pepper. Pour dressing over salad; toss to coat.

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Steak Salad with Snap Peas

February 24, 2010 at 3:26 pm (broiler, carrots, dijon mustard, garlic, kosher salt, olive oil, pepper, Quick Dishes, radish, red leaf lettuce, Salad, skirt steak, Spring, stovetop, sugar snap peas, Summer, white wine vinegar)

Prep: 25 minutes
Total: 25 minutes
Serves 4

1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler
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1. Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.

2. Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.

3. Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.

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Crunchy Slaw with Radishes

October 11, 2009 at 3:37 pm (coarse kosher salt, granulated sugar, lime juice, mayonnaise, Mexican, no-cook, pepper, Quick Dishes, radish, Side dish, white wine vinegar)

This cool slaw adds a nice, mild element to a spicier Mexican feast.

Prep: 20 minutes
Total: 20 minutes
Serves 8

1/3 cup light mayonnaise
3 tablespoons white-wine vinegar
3 tablespoons freshly squeezed lime juice, from about 2 limes
1 tablespoon sugar
Coarse salt and ground pepper
1 small green cabbage, about 2 pounds, halved, cored, and thinly sliced
1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1 1/2 cups)
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In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.

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