The grill is blasting away, people are licking their chops, and you’re asking yourself, “what sides?” A great approach is a salad, of course. But why stop at merely one salad? And too often that salad is one of the heavy mayonnaise-based standbys, macaroni salad or potato salad.
An approach I love is four salads, all of which should be easy to make and easy to make ahead of time. The first is a refreshing and simple salad of julienned carrots and a slightly bitter red radicchio that you can put together while the meat cooks. Young carrots are cut into matchsticks with radicchio sliced into strips and tossed with extra virgin olive oil, salt and pepper, and that’s it.
Make the most of ripe tomatoes
A second nice salad is a tomato, egg and olive salad. You would assemble this beautiful dish as you would a work of art. It’s stunning to look at and eat. Choose vine-ripened juicy tomatoes, preferably from your own tomato plant, and the best olives, not too bitter, not too salty.
Hard-boil the eggs and slice them interspersed with sliced tomatoes and black olives, all arranged in a spiral, and garnish with parsley, extra virgin olive oil, fresh lemon juice, salt and pepper. Do not refrigerate this dish.
Take bean salad inspiration from Greece
Many people must have a bean salad in summer, and a wonderful Greek version is made with canned black-eyed peas. Canned beans will work fine, as long as they are packed only in water. If you can’t find beans canned in water, you can boil some dried black-eyed peas instead.
After this step, the salad takes just five minutes to put together. For six servings, open two 15-ounce cans of black-eyed peas and rinse them. Toss with two trimmed and finely chopped scallions, a little salt, one small finely chopped clove of garlic, three tablespoons chopped fresh dill, five tablespoons extra virgin olive oil and freshly ground pepper to taste.
Show off seafood in a rice salad from Sicily
The last of our summer salads is a bit more involved, but not hard, and I provide you a recipe below. Years ago, in Sicily, I had a riso al mare, a seafood rice salad, that was probably the best I’ve ever had.
We were skin diving off the tiny port of San Gregorio and were exhausted and ravenous when we exited the water, which may have helped in the enjoyment of this salad.
Riso al mare (Seafood Rice Salad)
Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Yield: 6 servings
6 mussels, scrubbed and bearded just before cooking
6 littleneck clams, scrubbed
1/2 carrot, peeled
1 squid, skin pinched off, viscera removed, tentacles cut off below the eyes, washed clean
3 tablespoons unsalted butter
2 1/2 cups medium-grain rice (Spanish rice)
2 1/2 cups water
Salt to taste
6 cooked medium shrimp, shelled and very finely chopped
One 3-ounce can tuna packed in oil, very finely chopped with its oil
3 ounces Norwegian or Scottish smoked salmon, finely chopped
2 canned hearts of palm, drained and finely chopped
More from Zester Daily:
2 teaspoons beluga or salmon caviar (or 1/2 teaspoon black or red lumpfish caviar)
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh parsley
Salt and freshly ground black pepper
1. Place the mussels and clams into a pot with a few tablespoons of water and turn the heat to high. Cover and cook until they open, 4 to 8 minutes. Discard any that do not open and remain firmly shut. Let the mussels and clams cool, remove from their shells, and chop very finely. Set aside in a mixing bowl.
2. Place the carrot in a small saucepan, covered with water, and turn the heat to high. Bring to a boil and cook until crisp-tender (or whatever you prefer), about 10 minutes. Drain and chop finely.
3. Put the squid body and tentacles into the pot you cooked the mollusks. Add 3 tablespoons water and cook on a high heat until firm, about 4 minutes. Let cool, and chop the body finely. Cut the tentacles in half and set aside. Add the rest of the chopped squid to the mixing bowl with the clams and mussels.
4. In a heavy 4-quart enameled cast-iron pot or flame-proof casserole with a heavy lid, melt the butter over medium-high heat. Add the rice and cook, stirring frequently, for 3 minutes. Add the water and 2 teaspoons salt, reduce the heat to very low, cover and cook undisturbed for 12 minutes. Do not lift the lid until then. Check to see if the rice is cooked and all the water has been absorbed. If it hasn’t, add a little boiling water and cook until tender. Transfer the cooked rice to a second large mixing bowl, spreading it out so it will cool faster.
5. Once the rice is completely cooled, use a fork to toss it well with the mussels, clams, carrot, squid, shrimp, tuna, smoked salmon, hearts of palm, caviar, olive oil and parsley. Check for seasoning and add salt and pepper as desired.
6. Arrange attractively on an oval platter and garnish each end with the squid tentacles and parsley sprigs.
Main photo: Carrot and radicchio salad. Credit: Copyright 2017 Clifford A. Wright