News

Salads can be boring when they are always a mix of baby greens with balsamic dressing. Here are three unusual summer salads that fit well with barbecues. Because they include a starch, you do not have to make another side dish. The noodles and the lentils may be served as a vegetarian main course too.

NOODLE SALAD WITH LEMON GRASS VINAIGRETTE

Great with any kind of Asian-flavoured chicken, shrimp or steak. This is a good salad to make ahead as it keeps well after being dressed. Any remaining salad can be tossed with leftover chicken, pork or steak for another meal.

WHAT YOU NEED

2 stalks of lemon grass

3/4 cup rice wine vinegar

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1/4 cup vegetable oil

8 ounces rice sticks

6 thinly sliced sautéed shiitake mushrooms

2 carrots, shredded

2 Kirby or baby cucumbers, peeled and sliced in strips

1 small red onion, thinly sliced

1/2 red pepper, thinly sliced

2 ounces snow peas, slivered

Salt to taste

WHAT YOU DO

Cut off bottom six inches of lemon grass, discarding remainder, and smash with the back of a pot. Place in a small pot and cover with rice wine vinegar.

Bring to boil and cook for one minute. Remove from heat and cool. Leave to infuse overnight for best flavour, but two hours will do.

Soak rice noodles in hot water for 20 minutes. Drain.

Strain lemon grass and discard, reserving vinegar. Add lime juice, soy sauce, brown sugar and oil to vinegar and whisk together.

Bring a pot of water to boil and cook noodles for two minutes or until tender. Drain well. Toss with half of dressing. Toss noodles with mushrooms, carrots, cucumber, red onion and slivered snow peas. Add remaining vinaigrette, taste and season with salt, more lime juice or soy sauce as needed.

Serves 4.

POTATO AND ASPARAGUS SALAD

Very good with salmon, grilled chicken and ribs.

WHAT YOU NEED

1 teaspoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon grainy Dijon mustard

1/4 cup olive oil

Salt and freshly ground pepper

500 grams (1 pound) mini red potatoes, unpeeled

500 grams (1 pound) asparagus

2 tablespoons chopped parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped chives

WHAT YOU DO

Whisk together vinegar, lemon juice and mustard in a bowl. Slowly beat in olive oil. Season with salt and pepper. Reserve.

Peel a strip from each potato to expose some of the white flesh or cut larger potatoes into chunks.

Place in cold, salted water and bring to boil. Cook for 10 to 15 minutes or until tender. Drain well. Immediately pour over half of dressing and toss together.

Trim asparagus and cut into two-inch pieces. Bring a skillet of water to boil, add asparagus and boil 2 to 3 minutes or until crisp tender. Drain and refresh with cold water until cold. Pat dry and combine with remaining dressing. Toss with potatoes. Stir in parsley, tarragon and chives. Season well.

Serves 4.

LENTIL AND APPLE SALAD WITH PANCETTA CRISPS

A great side for duck, pork and salmon. If you want to keep it vegetarian omit pancetta.

WHAT YOU NEED

3 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped celery

1 teaspoon chopped garlic

1 1/2 cups green lentils

1 bay leaf

4 thyme sprigs

8 slices pancetta, thinly sliced

1/2 fennel bulb, cored and thinly sliced

1 small green apple, quartered, thinly sliced

2 cups watercress leaves

1 teaspoon garlic, finely chopped

1/3 cup lemon juice

1/2 teaspoon hot chili sauce

1/2 cup olive oil

Salt and freshly ground pepper

WHAT YOU DO

Place two tablespoons oil in a pot over medium heat. Add onion, celery and garlic. Sauté until softened, about 2 to 3 minutes. Add lentils and sauté for one minute. Add bay leaf, thyme and stock. Bring to boil, cover and simmer until lentils are cooked, about 35 to 40 minutes. Uncover pot for last five minutes, stirring occasionally. Drain off any excess liquid.

Remove thyme sprigs and bay leaf. Reserve lentils.

Add one tablespoon olive oil in a large skillet over high heat. Add pancetta and fry for five minutes or until crispy. Remove pancetta and break up into crisps.

Cut fennel in half and remove the core. Thinly slice fennel and reserve - a mandolin works well for this or by hand. Cut apple into quarters and remove core. Thinly slice apple quarters lengthwise. Reserve.

Mix together lentils, fennel, apples and watercress in a bowl. Reserve.

Whisk together garlic, lemon juice and hot chili sauce in a separate bowl. Continue whisking while slowly drizzling in olive oil. Season with salt and pepper and toss with salad. Garnish with pancetta crisps.

Serves 4-6.

lwaverman@globeandmail.com