TASTE
Get a salad fix without the greens by using beans or fruits
| • | Ready ... or not |
By J.M. HIRSCH
Associated Press
With all the recalls and health concerns of various greens lately, you might find yourself reconsidering the salad course. But don't. In her book "Italian Salads" (Ryland, Peters and Small, 2006, $12.95), Maxine Clark collects 30 alluring salads, more than 20 of which either are, or can easily be made, greens-free. Try one of these:
BEANS AND PECORINO WITH HONEY AND LEMON DRESSING
Remove the fava beans from the pods. (You don't need to remove the skin from the individual beans if they are very young.) To peal, plunge them into a pot of boiling water for 1 minute, drain and cool in cold water. Place the beans in a medium bowl.
If using limas or edamame, place in briskly boiling salted water and cook according to package directions. Plunge into ice water to stop the cooking, drain well and proceed with recipe.
Trim any rind from the pecorino, then cut the cheese into cubes about the size of the beans or peas. Add the cheese to the beans.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper. Pour the dressing over the salad and toss. Serve with bread. Makes 4 to 6 servings.
*Fresh fava beans are all but impossible to find in the Islands (R. Field occasionally has had them). Substitute limas or soy beans.
Source: Maxine Clark's "Italian Salads"
CANTALOUPE AND FETA CHEESE SALAD
1/4 cup lime juice
Cut each cantaloupe in half and use a large spoon to scoop out the seeds. Cut each half into wedges about 1-inch thick, then carefully cut away the rind.
Arrange the cantaloupe slices on a platter, sprinkle with cilantro and drizzle with lime juice. Sprinkle with feta cheese and chili powder. Garnish with cilantro sprigs. Makes 4 to 6 servings.
Source: "Starters," part of Williams-Sonoma's "New Healthy Kitchen" cookbook series (Free Press, 2006, $19.95)
