I already miss the vine-ripened tomato and basil salads of the warmer months. Turning out fall salads proves more challenging, but not at all impossible.
Think fall colors. Reds from radicchio and grapes. Greens from spinach and peppery arugula. Golds from corn and sautéed onions. Fry those last of the garden tomatoes that never ripened. This is the time of the year for adding spice, such as Sriracha and red pepper flakes, to salads. Break out the bacon fat for sautéing elements of the salad or roasting vegetables.
I keep an arsenal of salad goodies on hand: great croutons, nuts and seeds, homemade dressings and bags of prepped greens.
Adding a warm element suits the season. Think roasted shreds of chicken, turkey and pork. When roasting potatoes or vegetables, cook extra just to tuck away for a salad; they’ll reheat nicely in the microwave.
I love the colorful quinoa salad that follows for fall dinners and all holiday entertaining from Halloween to Christmas. The salad combines variations of red, from the protein-friendly quinoa to the crunchy radicchio and sweet red grapes. The recipe serves eight but keeps well for several days in the refrigerator. Serve it warm with roasted chicken or turkey on top. A handful of roasted nuts adds crunch in their stead.
At our house, we serve hot and crusty bread alongside a great salad and call it dinner. The cheese-y pull-apart loaf always satisfies.
Fried green tomatoes with arugula & cornbread croutons
Yield: 4 servings.
Prep: 30 minutes/Cook: 5 minutes
If green tomatoes are unavailable, use firm, unripe red tomatoes or large tomatillos. For a less spicy salad, substitute bottled Caesar or sun-dried tomato dressing.
3 to 4 medium-size green tomatoes, 12 ounces total
1/3 cup milk
1/4 cup cornmeal
Salt, freshly ground pepper
1 to 2 tablespoons vegetable oil
1 to 2 tablespoons butter
4 cups baby arugula or mixed baby greens
1 cup halved yellow or red cherry tomatoes
1/4 cup sliced fresh chives
1/2 cup cornbread croutons, see recipe
Sriracha mayonnaise, recipe follows
Slice green tomatoes into 1/2-inch thick slices. Crack egg into a small dish and beat with milk to blend. Put cornmeal and 1/4 teaspoon salt and pepper into another small dish. Sprinkle the tomato slices with salt and pepper, then dip into the egg to coat on all sides. Then dip into the cornmeal and turn to coat all sides with cornmeal. Set on a plate while the pan heats.
Heat a large nonstick skillet over medium heat until hot. Add 1 tablespoon each oil and butter. As soon as butter melts, and working in batches, add battered tomato slices in a single uncrowded layer. Cook, turning once with a spatula, until golden brown on both sides and tomatoes are tender, about 5 minutes. Remove to a plate while you fry the remaining tomatoes, adding more oil and butter as needed.
Arrange arugula on a platter. Top with warm fried tomatoes. Sprinkle with cherry tomatoes and chives. Sprinkle with croutons. Use a squeeze bottle or fork to drizzle Sriracha mayonnaise over everything. Serve.
Cornbread croutons: Use cornbread from the bakery or a mix. Cut 4 thick squares, about 8 ounces total, into 1 inch pieces to make about 4 cups. Put cubes on a baking sheet. Sprinkle with coarse salt, dried oregano and black pepper. Bake in 425 degree oven until crusty brown, about 12 to 15 minutes. Cool. Store in foil.
Nutrition information per serving: 336 calories, 22 g fat, 6 g saturated fat, 84 mg cholesterol, 29 g carbohydrates, 10 g sugar, 7 g protein, 861 mg sodium, 3 g fiber
Cauliflower radicchio salad with red grapes
Yield: 8 servings.
Prep: 30 minutes/ Cook: 15 minutes
You can use fresh cauliflower florets if desired. I use a food processor with the metal blade, pulsing until the florets are reduced to rice-size bits. Serve topped with shredded roast chicken or toasted chopped nuts for extra protein.
1 cup red quinoa, well-rinsed
Half of a 32-ounce package frozen riced cauliflower, about 4 cups, thawed
5 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 to 1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped pitted dates or dried apricots
1/3 cup currants or chopped dark raisins
Juice and finely grated zest from 1 large lemon
1 small bunch green onions, trimmed, thinly sliced (green part, too)
1/2 head radicchio, cored, very thinly sliced, about 2 cups
2 cups halved red seedless grapes
1/2 cup chopped fresh cilantro
Put quinoa and 2 cups water into a large saucepan. Add 1 / 4 teaspoon salt and heat to boil. Cover pan and simmer over low heat until quinoa is tender, about 15 minutes. Remove from the heat; stir in cauliflower and let steam, 10 minutes. Drain well in a colander.
Meanwhile, mix vinegar, oil, 1 teaspoon salt, black pepper and pepper flakes in the bottom of a large bowl. Add quinoa-cauliflower mixture, dates, currants, lemon juice and lemon zest. Mix well. Let stand about 10 minutes.
3. Just before serving, stir in onions, radicchio, grapes and cilantro. Taste for salt, Serve.
Nutrition information per serving: 225 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 16 g sugar, 5 g protein, 365 mg sodium, 5 g fiber
Roasted onion vinaigrette
Yield: about 1 1/2 cups.
I love this dressing on spinach salad tossed with crumbled cooked bacon and the remaining roasted onions.
2 large sweet onions, 1 pound total, halved, thinly sliced, about 4 cups
1 to 2 tablespoons bacon fat, melted, or vegetable oil
2/3 cup extra-virgin olive oil
6 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat oven to 400 degrees. Spread onions on a large baking sheet in a single layer. Toss with bacon fat or vegetable oil. Sprinkle with salt. Roast in oven, stirring occasionally, until golden brown and tender, about 25 minutes. Cool.
Put olive oil, vinegar, salt and pepper into a blender. Blend smooth. Add half of the onions (about 1 / 2 cup); process until finely chopped. Refrigerate covered. Use at room temperature.
Nutrition information per tablespoon: 60 calories, 6 g fat, 1 g saturated fat, 1 mg cholesterol, 1 g carbohydrates, 0 g sugar, 0 g protein, 98 mg sodium, 0 g fiber
Cheesy pull-apart bread with sriracha mayonnaise
Yield: 6 servings.
Prep: 15 minutes/ Cooks: 15 minutes
Garnish with nasturtium blossoms, if you have them in the garden, for a colorful surprise.
1 unsliced oval loaf (about 1 pound) sourdough bread
1/2 cup (1 stick) butter, melted
2 cloves garlic, crushed
2 cups shredded Gouda cheese
2 tablespoons chopped fresh chives
Sriracha mayonnaise, see recipe
Heat oven to 425 degrees. Use a serrated bread knife to cut the loaf into 1-inch wide slices, but do not cut all the way through the bread. The slices will still be attached. Turn the loaf, and slice again to make 1-inch sections still attached to the bottom crust of the bread. Place on a sheet of foil on a baking sheet.
Mix the melted butter and garlic in a small dish; drizzle evenly over the bread, so that it flows into the nooks and crannies. Sprinkle with salt. Smoosh the cheese down in between the bread pieces; sprinkle some over the top.
Bake until the cheese is melted and golden and bread is crusty, about 15 minutes. Sprinkle with chives. Drizzle generously with Sriracha mayo. Serve hot.
Nutrition information per serving: 513 calories, 37 g fat, 17 g saturated fat, 134 mg cholesterol, 30 g carbohydrates, 2 g sugar, 13 g protein, 759 mg sodium, 2 g fiber
1/4 cup mayonnaise
2 to 3 tablespoons Sriracha
Mix mayonnaise and Sriracha in a small dish. Refrigerate covered.