Summer is archetypical salad time. But in my culture we never actually considered salads as a main dish. Back on the block, when I was growing up, salad was the side dish, not even the first course. This is common to Puerto Rican cuisine. We would never dream up such a thing as a huge chef’s salad. The idea of salad as a main course never entered out vocabulary until we reached the mainland. Back in the island of Puerto Rico a salad was considered nothing more than a simple amassing of greens served along with the main course. The arrangement was simple: lettuce and tomatoes slices drizzled with olive oil and vinegar. Party salads and such were the province of San Juan debutante society. Today, of course after three generations of Americanization, our salad repertoire is as vast and various as anyone’s. 

Thus in this vein, in my family we’re always experimenting. We’ve come up with salad dishes that to some may seem more like vegetable dishes, for example using broccoli and artichokes as a main ingredient. The following recipe is within that category: an asparagus salad. I’ve always like asparagus, even as a kid. The salad given has a definitive classical influence. It consists simple of a vinaigrette spooned over the asparagus. The salad calls for raw onion rings (which in my family we love). If you don’t like eating raw onions, then soak the slices in a bowl of cold water for 10 minutes, drain, pat dry, and then serve with the salad. Add some crusty bread, a light red or white wine, and you’ve got a fabulous summer meal.

ASPARAGUS SALAD

1 pound fresh thin asparagus
Juice of 1 lemon
2 tablespoons olive oil
1 tablespoon Dijon-style or whole grain mustard
2 medium tomatoes, cut into half-moon shapes
1 small or 1/2 medium red onion, thinly sliced
1 hard boil egg, sliced into half-moon shapes
2 ounces fresh shaved Parmesan or Romano cheese

1. Bring a large pot of water to a boil over high heat.
2. Meanwhile, using sharp knife, trim and discard any tough asparagus stem ends.
3. Place the asparagus in the boiling water and cook for 3-4 minutes or just until the vegetable is bright green and tender but not soft.
4. Drain and transfer to a serving plate or platter.
5. Whisk together the lemon juice, oil and mustard in a salad cruet or measuring cup. Blend well to form a vinaigrette.
6. Arrange the tomatoes around the asparagus. Top with the onion and cheese. Spoon the vinaigrette over the vegetables.
7. Garnish with the egg slices and serve at room temperature.
    Yield: 2-3 servings.

Summer is the time to enjoy delicious red tomatoes. In winter, we are bereft. What you see in the supermarket are mealy, bland versions packed in cellophane. They are tasteless and meager. Summer comes, and tomatoes, fresh and ripe, are in profusion again. One of my favorite varieties is heirloom tomatoes. They are plentiful now. The only problem I see with heirlooms is that they have shorter shelf-life than other commercial tomatoes. But that’s no problem in the Rivera household.We eat the tomatoes as soon as we get them, knowing that come winter, we’ll be in the doldrums again.

I use heirlooms in various ways, from sauces to entrees; but mainly in salads, as is called for in this season. Recently I was at the farmer’s market and I saw some Swiss chard. Now, truthfully, I am not familiar with this green. I heard it’s considered one of the most nutritious vegetables around, ranking second only to spinach. And I’m willing to experiment. So I decided to whipped up a tomato and Swiss chard salad, just for the hell of it. And it came out pretty good. To the mix I added an avocado, which are also in profusion right now. The result: an easy, quick and delicious meal. With a crusty bread and a light wine, you can’t go wrong.  

HEIRLOOM TOMATO WITH SWISS CHARD AND AVOCADO

1 bunch Swiss Chard

1/2 cup olive oil
1/4 cup red wine vinegar
Salt and ground black pepper to taste
2 cloves garlic, peeled and finely minced
1/2 teaspoon dried oregano
4 small tomatoes, ripe but firm
1 medium avocado, peeled and sliced
2 tablespoons chopped scallions

1. Rinse the Swiss chard under cold running water; and tear into bite-sized pieces.
2. In a deep skillet or pan, bring 2-3 quarts water to a boil. Add the Swiss chard and cook for 1-2 minutes. Immediately rinse in cold water and drain on paper towels.
3. Make the marinade: in a bowl, combine the olive oil and vinegar. Add salt, pepper, garlic, and oregano. Stir to to mix.
4. Wash the tomatoes and cut into small wedges. Add to marinade and let stand 10-15 minutes.
5. Place the Swiss chard in a platter or salad bowl. Pour some of the tomato marinade over them. Dress by layering tomatoes and avocado. Season with the remaining marinade. Sprinkle with scallions and serve. 
   Yield: 4 servings.

Summer time is salad time. And in that vein, one of my favorite is crabmeat salad. The easiest thing to make during these dog days. Most of the ingredients are right at hand. The recipe given can be served as an appetizer or dinner salad. I’ve done crabmeat salad many times; but this time around I had some fresh basil lying around, and I added that to it. It made for a good mix. Along with a carrot, onion, lemon juice, herbs , and the ubiquitous mayo and mustard, you have yourself a great salad. Served on a bed of lettuce, and with a good hunk of bread, and some white wine, you have a great summer meal.

CRABMEAT SALAD

2 6-ounce cans crabmeat, drained and flaked
1 carrot, peeled and shredded
1/2 medium red onion, diced
1/4 cup chopped fresh basil
1 teaspoon fresh oregano leaves or 1/2 teaspoon dried
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Juice of 1/2  lemon
Salt and ground black pepper to taste
Bibb or Boston lettuce  leaves

1. In a medium bowl, mix and toss lightly the crabmeat, carrot, onion, basil, and oregano.
2. In a small bowl, mix together the mayonnaise, mustard, and lemon juice.
3. Add the mayonnaise dressing to the crabmeat and stir to combine. Season with salt and pepper, and serve on a bed of lettuce. If using at a later time, you can refrigerate the crabmeat salad until ready to serve.
    Yield: 4-6 servings, depending on whether it’s served as an appetizer or dinner salad.

I’m a salad guy. I love salads. And not just for summer. I like salads all year round. One of my fantasies is that someday I’ll find an eatery that just serves salads, all types, nothing else. If there is such a place, please let me know. In the interim, one of my favorite vegetables is cauliflower. Now, cauliflower, like broccoli is something you either love or hate, and I love both. Broccoli is fairly easy to deal with; you can fry it, sauté it, steam it, braise it, etc. But what about cauliflower? Other than quick boiling, what else is there?  Well, there are various ways to prepare; but for a salad I prefer roasted cauliflower with whatever greens are available. I also happen to like spinach, just like Popeye. So here’s a salad that combines both. And it’s easy to make: just whisk up the vinaigrette dressing ingredients and pour over the roasted cauliflower. Nothing could be simpler, or more tasty.

SPINACH AND ROASTED CAULIFLOWER SALAD

1 large head cauliflower, broken into florets
3 tablespoons olive oil
Salt and freshly ground pepper to tatse
3 bunches spinach, washed and dried
2/3 cup grated Pecorino, Parmesan, or Gruyére cheese

For the Dressing:
3 tablespoons dry sherry or white wine
Salt and freshly ground pepper to taste
1 teaspoon dried oregano
2 cloves garlic, crushed
2 teaspoons mustard (preferably Dijon)
1/2 cup olive oil

1. Preheat oven to 400 degrees F.
2. In an oven proof dish, mix cauliflower with olive oil, salt and pepper. Place in oven and roast 35-40 minutes until cauliflower is tender and golden. Remove from  oven, let cool, and cut into small pieces.
3. Meanwhile, while cauliflower is roasting, whisk all dressing ingredients in a small bowl or jar.
4. Place cauliflower in a salad bowl, pour dressing over it and toss. Serve with crusty bread.
    Yield: 6-8 servings.

Waning days of summer. And it’s still hot out there in some parts. We’re still hooked on salads. And that’s where pasta salads come in. Contrary to popular opinion, pasta salads are not traditionally Italian. They’re an American innovation, just like Pasta Primavera; although they’ve become a part of the Italian repertoire. What makes pasta salads great is that they can be prepared in advance. They’re great for outings and picnics. They make good party food; and you can feed lots of people for minimal expense.

Any pasta type or shape can be used for these salads. My favorite has always been soba buckwheat noodles, cooked, drained, and tossed with toasted sesame seeds, a little soy sauce, scallions, and dash of sesame oil. This gives an Oriental twist; and it can be served hot or cold. But the two recipes included today are more traditional pasta salads. One is a simple salad perfect for summer: just red tomatoes, mozzarella, basil, parsley and a plain vinaigrette of olive oil and vinegar. The second recipe includes cooked chicken or turkey along with other veggies and white beans.

The fun with pasta salads is that you can experiment and use whatever combination fits, even adding seafood such as canned tuna or any other type of cooked fish, even mussels. You are only limited by your imagination.  The one thing to remember is never to soak the cooked pasta in cold water. This makes the pasta soggy, and you don’t want that. Simply cook the pasta al dente (to the tooth), and drain it thoroughly. Just toss the pasta with whatever dressing desired. However, if you’re using mayonnaise, it’s best to wait until the pasta has cooled before adding the mayo, or the mayonnaise may spoil. Other that that, go at it.

SIMPLE PASTA SALAD

1/2 cup olive oil, preferably extra virgin
1 tablespoon red wine vinegar
Salt and ground black pepper to state
1 teaspoon dried oregano
3 cups cooked penne or any other tube or shell-like pasta
3 ripe tomatoes, washed and diced
5 ounces mozzarella, diced
10 pitted black olives, sliced in half
1/2 cup fresh basil, rinsed and chopped
1/4 cup fresh Italian parsley, rinsed and chopped
 1. In a small jar or cruet, whisk together the olive oil and vinegar, salt, pepper, and oregano
2. In a large bowl, mix together the pasta, tomatoes, mozzarella, olives,basil and parsley.
3. Add the dressing and toss to combine.
    Yield: 4 servings.

PASTA SALAD WITH CHICKEN OR TURKEY

1/2 cup olive oil, preferably extra virgin
2 clove garlic, peeled and finely minced
1 teaspoon dried oregano
Salt and ground black pepper to taste

2 cups cooked, diced chicken breast or turkey
3 ripe tomatoes, washed and diced
1/4 cup pitted black olives, sliced in half
1 16-ounce can cannellini beans, drained
1/2 cup fresh basil, rinsed and chopped
1 green bell pepper, washed and chopped

3 cups cooked  bow-tie pasta, or any tube or shell-like pasta
1 cup mixed salad greens of your choice.

1. In a jar or cruet, whisk olive oil, garlic, oregano, salt and pepper.
2. In a large bowl, mix together the chicken or turkey, tomatoes, olives, beans, basil, and bell pepper.
3. Stir in the pasta. Add the dressing and toss to combine.
4, Stir in the salad greens, and serve.
    Yield: 4-6 servings.

photo: courtesy of ifood.tv