KITCHEN TABLE
SALAD DAYS ALL YEAR LONG
A salad isn’t meant to be complicated in Sheela Prakash’s book, Salad Seasons (Rizzoli, $50). Showstopping salads year-round are just a simple, flexible recipe away!
SPRING: MUSTARDY CARROT SLAW
Image credit: Salad Seasons by Sheela Prakash.
2 tbsp Dijon mustard
2 tbsp mustard seeds (or use an additional 2 tbsp Dijon for a total of ¼ cup Dijon)
¼ cup extra-virgin olive oil
3 tbsp white vinegar
2 tsp honey
Kosher salt
Freshly ground black pepper
2 lbs carrots with tops
4 scallions (white and green parts), thinly sliced
Place the mustard(s), olive oil, vinegar, honey, a generous pinch of salt and several grinds of pepper in a large bowl. Whisk well to combine and emulsify.
Cut off the carrot tops, then cut off the top feathery leaves and tender stems, discarding the stiff stems at the bottom. Wash and dry the leaves and tender stems well, then finely chop and add to the bowl. Peel the carrots, grate them in a food processor or on the large holes of a box grater, then add to the bowl.
Add the scallions and toss well to combine and coat everything in the dressing. Taste and season with additional salt and pepper as needed.
SUMMER: SMOKY GRILLED EGGPLANT WITH FETA AND MINT
Image credit: Salad Seasons by Sheela Prakash.
½ cup extra-virgin olive oil, divided
¼ cup sherry vinegar
1½ tsp smoked paprika
1 clove garlic, grated or minced
Kosher salt
Freshly ground black pepper
2 small eggplants (about 1½ lbs), sliced in ½-inch thick rounds
Handful fresh mint leaves
4 oz feta cheese, crumbled (about 1 cup)
Heat an outdoor grill for medium-high direct heat.
Whisk together ¼ cup olive oil, vinegar, smoked paprika, garlic, a generous pinch of salt and several grinds of pepper in a large shallow dish such as a 9 x 13-inch baking dish. Taste and season with additional salt and pepper as needed.
Lay the eggplant slices on a baking sheet. Brush the remaining olive oil on both sides of the slices and season all over with salt and pepper. When the grill is hot, grill the eggplants, covered, until grill marks appear, 3 to 5 mins. Flip and continue to grill until grill marks appear on the other side and the slices are very tender, about 2 to 3 mins more.
Transfer the eggplants to the dish with the dressing. Flip gently to coat, then marinate, flipping once or twice more, for 15 mins.
Arrange the eggplant slices in an overlapping pattern on a serving platter, then drizzle with any remaining dressing in the baking dish, if desired. Tear the mint leaves into small pieces if large, otherwise keep them whole. Sprinkle the feta and mint over the eggplant.
FALL: BURNT RED ONION, SPINACH AND PARMESAN
Image credit: Salad Seasons by Sheela Prakash.
2 medium red onions, cut into 1-inch wedges through the root
4 tbsp extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tsp Dijon mustard
5 oz baby spinach (about 5 packed cups)
2 oz Parmesan cheese, freshly shaved, divided
Arrange a rack in the middle of the oven and heat the oven to 450°F.
Place the onion wedges on a rimmed baking sheet.
Drizzle with 2 tbsp olive oil, season with ½ tsp salt and several grinds of pepper and toss gently to coat, doing your best to keep the wedges intact. Spread out, one cut side down, in a single layer.
Roast onions until very well browned underneath, 15 to 20 minutes.
Carefully flip and continue to roast until the other side is well browned and the onions are very tender and burnt in spots, 10 -15 minutes more.
Meanwhile, whisk together the remaining olive oil, balsamic vinegar, red wine vinegar, Dijon, a generous pinch of salt and several grinds of pepper in a large bowl until combined and emulsified.
Once the onions are roasted, add them to the bowl of vinaigrette along with the baby spinach and toss to combine (the onions may break apart a bit and the spinach will wilt lightly, both of which are okay).
Add half of the shaved Parmesan and gently toss to combine.
Taste and season with additional salt and pepper as needed.
Garnish with the remaining shaved parmesan.
WINTER: WILTED CABBAGE AND WARM SHALLOT
Image credit: Salad Seasons by Sheela Prakash.
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
4 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
Kosher salt
Freshly ground black pepper
½ medium (2 to 3 lb) head green cabbage
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp honey
2 oz Gruyere cheese, freshly shaved, divided
Heat the olive oil and butter in a medium skillet over medium heat until the butter melts. Add the shalllots and garlic, season with a generous pinch of salt and several grinds of pepper, and cook, stirring frequently and reducing the heat if the shallots and garlic start to burn, until the shallots are soft, caramelized and golden brown, about 15 mins.
Quarter, core and thinly slice the cabbage crosswise. Place in a large bowl. Sprinkle with a generous pinch of salt and massage with your hands to soften.
Once the shallots have caramelized, remove the skillet from the heat and whisk in the balsamic vinegar, red wine vinegar, Dijon and honey.
Pour the shallot mixture over the cabbage and toss to coat and wilt. Taste and season with additional salt and pepper as needed. Add half the shaved Gruyere and toss to distribute. Garnish with the remaining cheese.
Salad Seasons by Sheela Prakash is published by Rizzoli, $50.