results for salad

chilled corn soup with crab salad

August 13, 2013
This is probably one of my favorite recipes I’ve made all year. I was expecting it to be good, but didn’t know it would be this good! The recipe called for lobster but, since I couldn’t find any, I thought crab would be a good alternative. The fresh herbs with the crab tasted so good and the corn soup was extremely comforting. I’ll admit I didn’t have the patience to wait the 2 hour chill time so I had my first bowl with warm soup and cold salad. So good together! I had it the correct way later that night but I might prefer the first method. You’ll have to try it and let me know what you think! And I’m sure I’ll have to try it again too..

Chilled Corn Soup with Crab Salad {adapted from the Bon Appetit August 2013 recipe with lobster}
makes 8 servings

INGREDIENTS
Corn Soup
3 Tablespoons unsalted butter
2 Tablespoons olive oil
1 large onion, chopped
1 garlic clove, finely chopped
6 cups corn kernels (from 6 ears)
Kosher salt and freshly ground black pepper
2 sprigs thyme

Crab Salad
2 cups crab meat {recipe originally called for 2 1 1/4 pound live lobsters so this sounded a bit easier!}
1/2 small shallot, finely chopped
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 Tablespoons extra-virgin olive oil, plus more for drizzling
freshly ground black pepper
3 Tablespoons coarsely chopped celery leaves plus more for garnish
1 Tablespoon coarsely chopped fresh tarragon plus leaves for garnish
flaky sea salt (such as Maldon)

DIRECTIONS
Corn Soup
Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes. Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.

Working in batches, puree corn mixture in a blender until smooth. Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.

Crab Salad and Assembly
Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 Tablespoons oil; season dressing with kosher salt and pepper. Add crab meat, 3 Tablespoons celery leaves, and 1 Tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.

Divide soup among bowls and top with the crab salad and tarrgon and celery leaves. Drizzle with oil and season with sea salt and pepper.

Do Ahead: Soup and crab salad can be made 8 hours ahead. Keep chilled. Toss crab with celery leaves, tarragon, and dressing just before serving.
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If this sounds good to you, you HAVE to make it. It’s seriously so worth it! It would make the perfect
first coarse for a summer dinner party, too!

 

xox

photos by Molly Cranna
17

panzanella salad with roasted bell peppers and mozzarella

July 30, 2013

Panzanella Salad with Roasted Bell Peppers and Mozzarella 

INGREDIENTS
1 red bell pepper
2 teaspoons vegetable oil
4 slices bread {I used ciabatta}
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 Tablespoon drained capers
1 cup thinly sliced red onion
2 cups mini mozzarella balls
1 small pint of assorted ripe heirloom tomatoes, halved/quartered to preference

1/2 cucumber, peeled, sliced and halved
1/2 cup pitted and halved black olives
1/4 cup chopped/torn fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese
Balsamic Vinegar, for plating

DIRECTIONS

Preheat your oven’s broiler. Coat the bell pepper with vegetable oil. Arrange on a baking sheet and place in oven. Turn every 10 minutes until dark splotches appear on the peppers. Once finished remove with tongs and place in a bowl covered tightly with plastic wrap. Once the peppers are cool enough to handle (15-20 min), pull the stems off each pepper and peel the skins off. Cut into thin strips and set aside. Meanwhile, you can also brush slices of bread with olive oil and add to oven, watching carefully. Remove bread from oven and rub lightly with cut garlic.
In a large bowl whisk the vinegar, lemon zest and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil until well incorporated. Add the capers, onion, mozzarella, tomatoes, bell pepper, cucumber and olives and toss with the vinaigrette. Let stand 10-15 minutes at room temperature before serving. Divide among plates and top with rest of basil and cheese. Drizzle with balsamic vinegar. 

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Summer is my favorite season for easy and fresh salads. This panzanella salad is extremely delicious and oh so satisfying! I had this red bell pepper that I wanted to use so I decided to roast it. Best idea ever! There’s something so good about the salty sweet combo of this salad. If you make it let me know what you think!
xox
13

summer fruit and arugula salad

June 18, 2013
Summer Fruit and Arugula Salad
INGREDIENTS
wild arugula
mixed spring greens
peach
nectarine 
strawberries
chopped pecans
dried fruits (cherries, blueberries)
feta cheese
chives
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olive oil
balsamic vinegar
sea salt
black pepper
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I made this salad on Saturday with some random things I found in our cupboard. I wasn’t expecting much but it was so incredibly delicious that I had to share. There’s something about fresh fruit in a salad that tastes so good. It always makes me think of summertime. Paired with some nuts and cheese it was one yummy lunch!
xox
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