Crispy Rice Salad with Cucumbers and Herbs

The Very Excellent Dressing:
A 1/2-inch knob of fresh ginger
1 clove garlic
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup + 2 tablespoons avocado oil or another neutral oil
1/4 cup lime juice (from 3-4 small limes)
2 tablespoons brown sugar
2 teaspoons chili crisp
 
Crispy Rice Salad:
2 cups cooked jasmine rice
2 tablespoons avocado oil
2 teaspoons red curry paste
2 teaspoons cornstarch (optional)
Half an English cucumber, thinly sliced (about 1 cup)
1 shallot, thinly sliced or minced (about 1/4 cup)
1 bunch cilantro, roughly chopped (about 1/2 cup)
1 bunch mint, roughly chopped or torn (about 1/4 cup)
1/2 cup chopped peanuts
Chili crisp to taste
 
For the dressing:
Blitz everything in a blender or food processor.
 
For the crispy rice:
Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again. Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 F for 7-9 minutes, until golden and crisped.
 
Break the crispy rice apart into little chunks. Toss with about half of the dressing and however many veggies you want. Garnish with some peanuts and chili crisp.
 
Serves 2.
 
From Pinch of Yum blog

Roasted Cauliflower with Honey and Halloumi

600 grams cauliflower florets (large florets)
2 tablespoons olive oil
Large pinch of salt
Freshly ground black pepper
2 tablespoons olive oil
1 sweet onion, peeled and thinly sliced
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon red chilli flakes
1 tablespoon za´atar
50 grams halloumi, drained and grated
1/4 cup chopped parsley leaves or spinach
 
Heat oven to 425 F. Line a rimmed baking sheet with baking paper.
 
Add cauliflower florets, oil, salt, and pepper to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 450 F and roast for a further 5 minutes. Remove from the oven and into a shallow, rimmed serving bowl.
 
Heat a tablespoon of oil in a small frying pan on medium-low heat. Add onion and garlic. Sauté for 7-8 minutes, tossing constantly, until onion is soft and starting to caramelize. Add honey to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat. Add the remaining tablespoon of oil and red wine vinegar. Mix well.
 
Pour the onion-honey dressing evenly over the cauliflower.
 
Sprinkle with the chilli flakes and za’atar. Top with the grated halloumi and parsley or spinach. Season with a dash of salt and pepper as needed. Serve immediately.
 
Serves 2.
 
From Cook Republic blog

Beancurd and Beansprout Spicy Salad

Marinade for tofu:

1/2 cup soy sauce

1/3 cup pineapple juice

1/4 brown sugar

1 tablespoon sriracha or other hot sauce

1 teaspoon minced garlic

1 teaspoon grated ginger

300 grams/10 ounces tofu, cut into thin rectangles, pressed and patted to dry

Canola oil for frying

1 cucumber, grated

1 red bell pepper, cut into fine strips
200 grams/7 ounces beansprouts
1 garlic clove, thinly sliced
1-2 green chilies, thinly sliced
Juice of 1 lime
125 grams/4 ounces shelled skinned peanuts, dry-roasted in a pan and then chopped
Handful of cilantro leaves, chopped

Mix together the marinade ingredients. Add the tofu and marinate for about 30 minutes (or longer if you want). When tofu is removed from marinade, reserve 3 tablespoons of the marinade for the dressing.

Heat oil in a pan either to pan-fry or to deep-fry the tofu. Fry until it is fairly crispy and browned. Allow tofu to cool.

Combine grated cucumber, bell pepper strips, and beansprouts in a salad bowl.

Using about a tablespoon of the frying oil, fry the garlic and chilies for a few minutes, until the garlic is slightly browned. Add the lime juice and the reserved 3 tablespoons of tofu marinade. Stir until the dressing ingredients are combined. Remove from heat.

Add the fried tofu to the salad. Add the dressing and mix. Sprinkle with the crushed peanuts and chopped cilantro leaves.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott, with some changes

Chunky Vegetable Salad

2 large carrots, cut into 1/2-inch slices on the diagonal

2 cups broccoli florets

2 cups cauliflower florets

1 red or yellow bell pepper, seeded and cut into large dice

1 sweet onion, diced

Dressing:

2 tablespoons red wine vinegar

1 tablespoon white wine vinegar

1 teaspoon Italian seasoning

Pinch of crushed red pepper

1/2 teaspoon sugar

1/2 teaspoon ground mustard

1/3 cup olive oil

Salt and pepper

Bring a large pot of water to a boil.  Add carrots, broccoli, and cauliflower to boiling water and cook until just tender, about 4 minutes.  Drain and rinse under cold water.  Put in a large salad bowl with the bell pepper.

Mix together onion, vinegars, Italian seasoning, crushed red pepper, sugar, and mustard in a jar with a tight-fitting lid.  Shake the jar for about a minute to quick-pickle the onions slightly.  Add the olive oil and salt and pepper and shake again to combine.  

Mix onions and dressing with the vegetables in the salad bowl.  Cover and chill for at least 30 minutes.  Toss again just before serving.

Serves 8.

From MyRecipes.com, with some changes

Asparagus Salad

2 bunches asparagus, tender parts, chopped into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ garlic clove, grated
½ teaspoon sea salt
Freshly ground black pepper
1 cup frozen peas, thawed
Avocado Dressing
⅓ cup crumbled feta
3 radishes, thinly sliced
¼ cup pine nuts. toasted
Mint or basil leaves, for garnish
 
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
 
Serves 2 to 4.
 
From Love and Lemons blog

Roasted Carrots with Avocado and Yogurt

For the carrots:
1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled
1 1/2 teaspoons coriander seeds, toasted and cooled
1 teaspoon dried thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 tablespoon red wine vinegar
3 pounds thin-to-medium carrots, scrubbed, not peeled
 
To finish:
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt (or sour cream)
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds, or a mix
 
Heat your oven to 400 degrees F.  Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup.  Pour 1/4 cup water in bottom of pan (or divide between both).
 
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground.  In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar, and 1/4 cup olive oil, and whisk to blend.  Add carrots and toss to coat.
 
Spread carrots, drizzling with any extra marinade, in prepared pans, and cover tightly with foil.  Roast for 25 minutes covered, then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
 
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices, in a small dish with salt and pepper.  When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.  Dollop yogurt over the top and sprinkle with seeds.  
 
Serves 4.
 
From Smitten Kitchen, adapted from April Bloomfield and Jean-Georges Vongrichten

Brussels Sprouts, Apple, and Pomegranate Salad

1/2 large red onion, diced small
2 tablespoons red wine vinegar
2 teaspoons ground sumac
1/4 teaspoon kosher salt, plus more to season salad
2 cups shredded brussels sprouts
1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
1/2 a large, tart, peeled apple, cored and diced
Juice of half a lemon, plus more to taste
1 1/2 to 2 tablespoons honey, plus more to taste
1/4 cup olive oil
Ground chipotle chile pepper, hot smoked paprika, or another chile flake, to taste
 
Make the sumac-pickled onions:
Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.
 
Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired.
 
This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.
 
Serves 4 to 6.
 
From Smitten Kitchen blog

Buttermilk Cucumber Salad

2 cups thinly sliced cucumbers (from 1 large English cucumber or 3 mini, peeled fully or in stripes)
3 tablespoons thinly sliced shallot rings (from 1 shallot) or thinly sliced sweet onion
Kosher salt
Freshly ground black pepper
1/4 cup full-fat Greek yogurt, sour cream, or Vegenaise
1/4 cup buttermilk
1/4 cup torn or chopped fresh herbs, such as dill, chives, tarragon, basil, or parsley

Put the cucumbers and shallot/onion in a colander, sprinkle with 1/2 teaspoon salt, and toss to combine.  Set aside to drain for at least 15 minutes or up to 1 hour.

Stir together the yogurt and buttermilk in a medium bowl.  Taste and season with salt and pepper, then stir in the cucumbers, shallot/onion, and herbs.

Serves 4.

From TheKitchn.com, with minor changes

Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Bean and Barley Salad with Preserved Lemon

1 cup dried Yellow Indian Woman beans from Rancho Gordo

1/2 onion, roughly chopped

1 cup barley (Trader Joe’s 10-Minute, or pearled, or hulled)

2 tablespoons finely chopped preserved lemon

1/3 cup chopped green onion, white and pale green parts

About 1 cup chopped fresh flat-leaf parsley or arugula

Dressing:

1/3 cup extra virgin olive oil

2 garlic cloves, smashed

1/4 cup fresh lemon juice

2 teaspoons harissa paste

Salt and freshly ground pepper

To cook beans:

Pick over dried beans and rinse thoroughly in cold water.  Place cleaned beans in a bowl of fresh cold water, cover, and soak for 2 to 6 hours; drain and rinse well.  Cover beans with 2" of water, add onion, and simmer 1 or more hours, until beans are tender.  Add 2 teaspoons salt about 15 minutes before end of cooking time.  Alternatively, cook soaked beans in Instant Pot for 8 minutes, add salt, and simmer for 15 more minutes.  Drain beans.

To cook barley:

Combine 1 cup barley and 3 cups water or stock in a saucepan.  Add a generous pinch of salt.  Bring to a boil over high heat.  Keep an eye on the pot to make sure it doesn't boil over.  When barley has reached a boil, lower the heat to a simmer, cover, and cook until barley is done.  For Trader Joe's 10-minute barley, check at 10 minutes.  For pearl barley, check at 25 minutes.  For hulled barley, check at 40 minutes.  Barley is done when it has tripled in volume and is soft yet chewy.  Add more water if pan becomes dry before barley has finished cooking; check every 5 minutes until desired chewiness is reached.  Drain barley.

Combine beans and barley in a bowl with preserved lemons, green onions, and parsley or arugula.

Combine the olive oil with smashed garlic to infuse.  Mix together lemon juice, harissa, and salt and pepper.  Slowly whisk in olive oil (garlic removed). 

Pour dressing over salad and toss.  Taste and adjust the seasonings.  Serve at room temperature.

Serves 4.

From Heirloom Beans by Steve Sando and Vanessa Barrington, with many changes (barley cooking instructions from thekitchn.com)

Root Ribbon Salad with Pomegranate

Dressing:
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 tablespoon rose harissa
3 tablespoons rice wine vinegar
2 to 3 tablespoons honey
Drizzle of extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Salad:
1/2 small white cabbage, finely shredded
1 bunch of scallions, finely sliced diagonally from root to tip
1 1/4 cups dried cranberries (optional)
1 cup toasted cashew nuts (optional)
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
1/2 small celery root, peeled and cut into ribbons with a vegetable peeler
1/2 cup fresh dill, finely chopped
1/2 cup mint, leaves picked, rolled up tightly, and sliced into ribbons
1 cup pomegranate seeds

Make the dressing:
Toast cumin and coriander seeds in a dry skillet until lightly browned.  Crush them coarsely using a mortar and pestle.  Mix crushed spices together with remaining dressing ingredients in a small bowl and season to taste with salt and pepper.

Make the salad:
Put the cabbage, scallions, and cranberries and cashew nuts if using, into a large mixing bowl.  Add dressing and mix well with your hands.  Add the parsnip, carrot, and celery root ribbons, and mix again.  Now add the herbs and pomegranate seeds and toss through.  Check the seasoning and adjust if necessary, then toss one last time and serve immediately.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor change

Butternut Squash, Pomegranate, Goat Cheese, and Spinach Salad

5 cups cubed butternut squash, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper

10 ounces baby spinach
1 cup chopped pistachios or pumpkin seeds
1 cup pomegranate seeds
4 ounces goat cheese, crumbled

For dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons minced shallots
2 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Roast the butternut squash:
Heat oven to 400 degrees.  Place the squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to coat evenly in oil.  Spread into an even layer on the baking sheet.  Bake for 15 minutes, then remove from oven and toss.  Return to oven and bake until tender, about 10 minutes longer.  (Allow to cool for several minutes before adding to the salad.)

Make the dressing:
Combine all the dressing ingredients in a blender or food processor, seasoning with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper to start).  Process until well-emulsified.

Assemble the salad:
In a large bowl, toss together the spinach, squash, half of the pistachios, and half of the pomegranate seeds.  Drizzle with the desired amount of dressing and gently toss.  Sprinkle with the remaining pistachios, pomegranate seeds, and the goat cheese, and serve immediately.

Serves 8.

From CookingClassy.com, with minor change

Roasted Cauliflower, Paneer, and Lentil Salad

1 cup French green lentils

4 cups vegetable broth (or water)

1 small head cauliflower (about 1 pound)

1 10-ounce block of paneer, cut into 1/2-inch cubes (about 2 cups total)

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

4 scallions, green and white parts, thinly sliced

For the dressing:

1/2 cup extra-virgin olive oil

1/2 cup tightly packed fresh cilantro leaves

1 green chile (seeded, if desired)

Juice of 1/2 lime

1/2 teaspoon ground coriander

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon fine sea salt

Heat the oven to 425 F.

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans.  Transfer to a pressure cooker and add the broth or water.  Cook under pressure for 20 minutes.  Release steam; drain through a fine-mesh strainer.

While the lentils are cooking, roast the cauliflower and paneer:

Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan.  Add the paneer.  Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly.  Roast, stirring occasionally, until cauliflower and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 25 to 30 minutes.

Meanwhile, make the dressing:

Combine all the ingredients in a blender and pulse at medium-high speed until smooth.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and the scallions.  Taste and adjust the seasoning, if necessary.  Drizzle with 1/3 to 1/2 cup of the dressing, to taste, and serve warm or at room temperature. 

(Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Serves 4 to 6.

From New York Times Cooking, adapted from Season: Big Flavors, Beautiful Food by Nik Sharma, with a few changes by me

Citrus, Honey, and Rosemary Vinaigrette

1 1/2 tablespoons rice vinegar
1 tablespoon honey
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot

In the beaker of an immersion blender, combine the vinegar, honey, rosemary, orange zest, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil.  Puree until the rosemary is broken down and fragrant and the vinaigrette is smooth.  Add the shallot and stir to combine.  Let stand to allow the favors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Briskly stir to recombine just before using.

Serve on: Any type of lettuce, mesclun, escarole, endive, fennel, summer squash, roasted root vegetables (beets, carrots, parsnips), roasted sweet potatoes

Extras to add: Roasted bell peppers, tomatoes, pears, figs, grapes, orange, grapefruit, fresh goat cheese

Makes about 2/3 cup.

From Best Dressed by Dawn Yanagihara and Adam Ried

Farro Salad with Spiced Chickpeas

Tahini dressing:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne 
1/2 teaspoon salt

3/4 cup farro

Spiced chickpeas:
1 15-ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Freshly ground pepper
Salt to taste

2 tomatoes
1 cucumber or zucchini
1 jalapeno (optional)

To make the dressing, combine dressing ingredients in a blender or food processor.  Blend until smooth.  Set the dressing aside until ready to use.  (Keep in the refrigerator for up to 5 days.)

Rinse the farro.  Place in a medium saucepan with 3 cups water, and a pinch of salt if desired, and bring to a low boil.  Cover and cook for about 15 minutes, until tender.  Drain off any remaining water or cook, uncovered, over medium-high heat, stirring constantly, until extra water has evaporated.

Rinse and drain the chickpeas.  Heat the olive oil in a skillet over medium heat.  Add the drained chickpeas.  Sprinkle with spices.  Stir the chickpeas to coat with the spices, then continue to saute for about 5 minutes, or until the outside of the chickpeas are slightly browned and blistered.  Season with salt to taste.  (Alternatively, roast in a 400 F oven for about 30 minutes.)

Chop the tomatoes and cucumber or zucchini.  Finely chop the jalapeno, if using.  Mix ingredients together, and drizzle with dressing.

Serves 4.

From BudgetBytes blog, with a few changes

Roasted Cauliflower Salad with Lemon Tahini Dressing

1 cauliflower

1/2 red onion

2 tablespoons olive oil

Salt and pepper to taste

Lemon tahini dressing:

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp salt

Spiced chickpeas:
15 ounce can of chickpeas

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teasoon garlic powder

1/4 teaspoon cayenne

Salt and pepper to taste

4 cups baby spinach or other greens

1/2 bunch parsley

Heat the oven to 400º F. 

Cut the cauliflower into small florets.  Slice the red onion into 1/4-inch strips.  Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper; toss until coated.  Place them on a baking sheet.  Roast for 20 minutes, then stir, return to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Slice spinach leaves into 1/2-inch strips.  Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1 1/2 cups loosely  packed, once chopped).  Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, spinach, and parsley.  Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Serves 4.

From BudgetBytes blog, with some changes

Hill Station Salad

3 mixed peppers (red, yellow, and orange)
1 cucumber
1 medium sweet onion
10 grams cilantro
1 teaspoon salt
1 teaspoon nigella seeds (kallonji)
20 grams fresh mint leaves
1 jalapeno
100 ml (1/2 cup) greek yogurt
2 tablespoons lemon juice
1 teaspoon sugar

Chop the peppers into 1/2-inch or smaller dice, and place into a serving bowl.  Halve the cucumber lengthwise, remove the seeds with a spoon, chop the cucumber into 1/2-inch dice, then add to the bowl.  Finely chop or mince the onion and add it to the bowl.  Finely chop the cilantro, and add it to the bowl along with the salt and nigella seeds.   

To make the dressing, puree mint, jalapeno, yogurt, lemon juice and sugar.  Adjust flavors if necessary to achieve a good balance between heat, sweetness, saltiness, and sourness.  

Pour the dressing over the salad just before serving and mix well.  Sprinkle with some additional nigella seeds, if desired, before serving. 

Serves 6 as a side dish.

From Fresh India by Meera Sodha

Potato Salad with Artichokes and Roasted Red Peppers

3 pounds medium-size red-skinned potatoes, not peeled, cut into 1/2-inch-thick slices
1/2 cup distilled white vinegar
3/4 cup finely chopped onion
2 tablespoons fresh lemon juice

2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
1/2 cup chopped drained roasted red peppers from jar
1/2 cup chopped canned artichoke bottoms

Steam potato slices just until tender, about 15 minutes.  Meanwhile, heat the vinegar in a small pan until simmering; add the chopped onion, and let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes.  Drain onions, reserving 2 tablespoons vinegar.

Transfer potato slices to a large bowl.  Add onions, reserved 2 tablespoons vinegar, and lemon juice.  Toss gently to coat.  Cool to room temperature.

Combine next 5 ingredients in a small bowl; whisk to blend.  Pour dressing over cooled potatoes.  Add red peppers and artichokes.  Toss gently to mix.  Season to taste with salt and pepper.  (Can be made 1 day ahead.  Cover and refrigerate.)

Makes 6 servings.

From Bon Appetit, September 2002, with some changes

Spinach Salad with Warm Bacon Vinaigrette

4 ounces baby spinach

4 pieces thick-sliced bacon (about 4 ounces), finely diced

2 large white mushrooms, thinly sliced

1/4 small or medium sweet onion, very thinly sliced

1 large egg, hard-boiled, chilled, peeled and thinly sliced

2 tablespoons red wine vinegar

1/2 teaspoon honey or sugar

1/2 teaspoon smooth Dijon mustard

Coarse salt and freshly ground black pepper to taste

Place spinach in a large serving bowl.  In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but one tablespoons of hot bacon fat from the skillet, reserving an additional tablespoon for later.  

Saute the mushrooms and onion in the skillet until softened and slightly browned.  Transfer them to the bowl with the spinach.  Scatter hard-boiled egg slices over the salad.

Add remaining tablespoon of bacon fat to skillet.  Reheat over medium heat and quickly whisk in the red wine vinegar, honey, and Dijon. Pour over entire salad and season with salt and pepper. Toss gently and serve hot. 

Serves 2 to 4.

From Smitten Kitchen blog

Broccoli Slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried currants

1/4 cup finely chopped chives or onion (pickled if desired)

Buttermilk dressing:

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon sugar

Trim broccoli and cut it into large chunks, then use a food processor with slicing blade, a mandoline, or a knife to cut it into thin slices.  If using the stems, peel them before slicing. 

Toss the sliced broccoli with the almonds, currants, and chives or onion in a large bowl.  Meanwhile, whisk the dressing ingredients in a smaller bowl, adding a good pinch of salt and black pepper.  Pour the dressing over the broccoli and toss it well.  Season well with salt and pepper to taste.

Makes about six cups of slaw.

From Smitten Kitchen, with minor changes