Crab Salad

I've been longing to make Ina Garten's crab strudel recipe and even picked up a pound of fresh Dungeness lump crab meat, but the weather is not cooperating. It's been in the 90s for what seems like forever and too hot to turn on the oven. Since I have all this lovely crab, I decided to use it in a salad and it turned out great — cool and refreshing! If you haven't had much experience with fresh tarragon, this is a good recipe to try. It lends such a nice, subtle flavor to the crab mixture. When the weather finally cools down I'll make that strudel.

Recipe

1 pound lump crabmeat, picked over to remove any shells or cartilage
1 stalk celery, peeled, and cut into 1/8" dice
4 tsp. finely sliced fresh chives
1 tsp. minced fresh tarragon
1/3 c. mayonnaise
3 T. sour cream
Juice from half of a freshly squeezed lime
Zest from 1 lime
1/2 tsp. Dijon mustard
Salt and freshly ground pepper
Avocado, sliced (for garnish)
Mixed lettuce
Light vinaigrette

In a bowl lightly toss the crabmeat, celery, chives and tarragon together.

In a small bowl, stir together the mayonnaise, sour cream, lime juice, lime zest, and mustard. Add to the crab mixture and stir until just coated. Season with salt and pepper to taste. If not using right away, cover and keep in the refrigerator.

Serve on mixed lettuces with a simple vinaigrette of your choice. For a nicer presentation, pack the crab mixture in a round ring or container and invert onto the salad.

Surimi, Lemon, Artichoke & Pesto Pasta Salad

An easy, fresh, delicious salad for the end of a beautiful Portland sunny Sunday. I happen to love surimi (fake crab made out of other fish, in this case Alaska Pollock) - it's meatier (and cheaper) than real crab - just chop and add to the salad. The most time consuming item is the pasta which needs to be cooked and cooled before adding.

Recipe

8 oz. cooked pasta (rotini, shells, etc.)
1/4 c. fresh lemon juice
1 T. grated lemon zest
1 tsp. salt
1/2 tsp. coarse black pepper
1 T. minced fresh garlic
Pinch of red pepper flakes
1/2 c. purchased (or homemade) basil pesto
1 can whole or quartered artichoke hearts, drained and coarsely chopped
1/2 c. small-diced red onion
1 pint cherry tomatoes, cut in half
1/2 c. coarsely chopped Italian parsley
1 lb. Alaska Surimi Seafood (imitation crab)

Cook pasta according to package directions, drain well and let cool. I stirred in 1 T. olive oil while it was still hot so the shells wouldn't stick together.

In a large bowl, mix together all of the ingredients. Stir to coat well. Refrigerate until ready to serve. Serves 6-8.

– wildalaskaseafood.com

Curried Chickenless Salad

You don't have to worry about this salad going bad at a picnic (no eggs)! I've been making this vegan recipe for decades and it's always a hit. Serve as pictured with some lettuce, or use it in sandwiches. The longer you let it sit in the fridge (a few hours or overnight), the better the flavor.

Recipe

12 oz. package of tempeh, poached and cooled
1 celery rib, minced
2 scallions, minced
2 T. red bell pepper, seeded and minced
1/4 c. golden raisins
2 T. slivered almonds
1 T. fresh parsley, minced
3/4 c. Vegenaise (or soy mayo)
2 tsp. curry powder
1 T. sweet pickle relish
1 tsp. fresh lemon juice
1/2 tsp. sugar (or other natural sweetener)
Salt and freshly ground black pepper

To poach tempeh, place in a saucepan with water to cover and bring to a simmer. Continue to simmer gently for 10 minutes, then remove from the water and pat dry. Grate and put in a bowl. Add the rest of the ingredients and mix until thoroughly combined.

Cover and refrigerate at least 30 minutes to allow the flavors to blend.

Cape Cod Chopped Salad

I've been craving a fresh tasting, crisp salad and Ina Garten's Cape Cod Chopped Salad fit my mood today. The dressing is sweet and tart, perfect for the salad ingredients and will last for a few days in the fridge.

Recipe

4 strips thick cut bacon
8 oz. baby arugula
1 large Granny Smith apple, diced
1/2 c. toasted walnuts, coarsely chopped
1/2 c. dried cranberries
6 oz. blue cheese, crumbled

DRESSING:
3 T. apple cider vinegar
1 tsp. grated orange zest
2 T. orange juice
2-1/2 tsp. Dijon mustard
2 T. pure maple syrup
Kosher salt
1/2 tsp. freshly ground pepper
2/3 c. olive oil

For the dressing, whisk together all ingredients except the olive oil until well incorporated. Then slowly whisk in the olive oil.

Preheat the oven to 400-degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. To make cleanup easier, line the baking sheet with a sheet of foil. Roast the bacon for 20 minutes until nicely browned. Cool, then chop in large pieces.

In a large bowl toss together the arugula, apple, walnuts, cranberries, blue cheese and bacon. Toss salad with just enough dressing to moisten.

– Ina Garten, "Back to Basics"

Smoked Trout Salad with Horseradish Cream

A light but filling salad that I made for lunch today. You can find pre-packaged smoked trout in specialty grocery stores or Trader Joe, but my local market had fresh smoked "candied" steelhead so I thought I'd give it a go. I wasn't sure how the sweet flavor would go with the horseradish and other ingredients in this recipe, but it was a hit! Serve with a tasty pinot rose wine. Recipe below makes two good-size portions.

Recipe

8 oz. smoked Steelhead (or other trout)
1 hard boiled egg, peeled
1 large tomato, chopped
1/2 to 2/3 c. pitted mixed olives (Kalamata, black, and green), cut in half or quartered for larger olives
1/4 to 1/3 c. chopped sweet onion
3 T. loosely packed fresh cilantro leaves, or roughly chopped parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 T. olive oil
2 Boston lettuce leaves

HORSERADISH CREAM
1/4 c. whipped cream cheese
1 T. bottled horseradish (I used horseradish cream)
1/4 tsp. freshly ground black pepper

Crunchy French bread for serving

Using an egg slicer, cut the egg into vertical slices, then pivot the slices at 90-degrees in the slicer and cut them again, or chop into squares. Put the egg, tomato, olives, onion, cilantro (or parsley), salt, pepper and oil in a bowl and toss gently.

For the horseradish cream, mix the ingredients together in a small bowl.

Divide the tomato mixture among two plates, creating a mound in the middle of the plate. Make a well in the center of each mound; using a spoon spread it out slightly to accommodate the lettuce leaf. Place the lettuce in the middle and put half the horseradish cream on the lettuce leaf. Arrange the pieces of trout on top of the horseradish cream and sprinkle with any remaining chopped cilantro.

Serve with slices of French bread and butter.

– Jacques Pépin, "Fast Food My Way"

Kale, Carrot & Sunflower Seed Salad

Fresh and crunchy with a creamy, vibrant dressing, this salad from New Seasons Market in Portland is a perfect lunch on a hot summer day. Massage the dressing into the salad so every kale leaf gets wet.

Recipe

1 bunch kale
2 large carrots, grated
1/3 c. sunflower seeds

DRESSING
1/4 c. mayonnaise
1 T. soy sauce or tamari
1-1/2 T. rice wine vinegar
1 T. sesame oil
1 clove garlic, minced finely
1 T. fresh ginger, minced finely
1/4 tsp. cayenne
1/2 tsp. ground cumin
salt to taste

Wash kale, remove stems, and cut into bite-size pieces. Add grated carrots and sunflower seeds. Whisk together dressing ingredients and pour over kale. Massage well and season to taste with salt.

– New Seasons Market