Sesame Cucumber Salad

Will someone please tell me why it is 60°F and drizzly, at the end of May, here in Sacramento? For my Memorial Day BBQ, we huddled around the fireplace, while the brave ones (or those more appropriately dressed for the weather) manned the grill. I don't want to complain too loudly though, lest some of you enduring the heat wave that's sitting on much of the country send those searing temps back towards us. We'll get our share later, I can assure you. For those of you who do find yourself in stifling heat, and are looking for something cooling, I can recommend this cucumber salad, recipe courtesy of a certain tall, dark, and handsome Frenchman. (Thank you Guy!) It's actually good any time of the year; we like it for a light late night snack while watching Poirot or the Pink Panther.

Sesame Cucumber Salad Recipe

• Prep time: 7 minutes

Make sure your sesame oil is fresh and not rancid. These oils can go rancid after a few months. Do a taste test before adding to the cucumbers; if it tastes off, don't use. If you want you can sprinkle some toasted sesame seeds on the cucumbers.

Ingredients

• 2 medium sized cucumbers (about 1 lb total)
• 1 teaspoon salt
• 2 Tbsp dark sesame oil
• 2 Tbsp seasoned rice vinegar
• 1/2 teaspoon red chili flakes

Method

1 Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.
2 Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, and chili flakes.
Yield: Serves 2-3.

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Asparagus Artichoke Salad

Although for the most part we can get asparagus all year long, I usually only get them in the spring, when they are in season. How can you resist, when you see hundreds of them in the produce section, saluting you like bundled, upright green soldiers? "Hello m'am. Please cook me." So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you're tired of everything else. (Thank you Whole Foods deli section for the idea.) Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with marinated artichoke hearts, shallots, and grape tomatoes. Carry on...

Asparagus Artichoke Salad Recipe

• Prep time: 10 minutes
• Cook time: 12 minutes

Thick asparagus spears are easier than thin to roast or grill without becoming too dry or over-cooked.

Ingredients

• 1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
• 2-3 Tbsp lemon juice
• 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
• 2 Tbsp olive oil, divided
• Salt
• 1 teaspoon garlic powder
• 1 pint grape or cherry tomatoes, sliced in half
• 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)

Method

1 Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
2b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
3 Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.

Yield: Serve 6-8 as a side dish.

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Healthy Salads: Winter Fruit Salad

 Recipe:
1 1/3 cups quinoa, rinsed
1 1/2 cups water
2 kumquats - seeded and chopped
2 tablespoons chopped fresh cilantro
1/4 cup olive oil
2 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 Bosc pear - peeled, cored and chopped
1 cucumber - peeled, seeded and chopped
1 cup trimmed and coarsely chopped watercress

 Cooking:
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely. In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes. In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.  

Amount Per Serving  Calories: 250 | Total Fat: 11.5g | Cholesterol: 0mg Powered by ESHA Nutrient

Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 250
Total Fat: 11.5gCholesterol: 0mgSodium: 168mgTotal Carbs: 32.1g    Dietary Fiber: 4.5gProtein: 6g


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