Summer Cobb Salad

While the dog days of summer officially begin in a couple of days (thanks, Google!), there’s a full-on heat wave happening here in New York. With the temperature climbing and lethargy sinking in, the only dinners I feel like making are easy and oven-less. Bright, fresh, summery salads are the perfect antidote to sweltering heat and faulty AC units. This cobb salad is bursting with summer produce – fresh corn, tomatoes, avocado and chives. Plus, it has enough protein to keep you feeling full and satisfied. The only heavy lifting you’ll need to do is grill the chicken and boil eggs.

If you’re looking for more no-cook dinner inspiration, check out my recent article!

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Summer Cobb Salad

Dressing:
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons tarragon, chopped
1/2 cup good olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad:
1/2 head romaine lettuce, chopped
1/2 package of spring mix salad greens or arugula
3 hard-boiled eggs, peeled and cut into cubes
2 boneless skinless chicken breasts, pounded thin, grilled brushed with some BBQ sauce at the end and cut into strips
1 avocado, cut into cubes
2 ears of corn, kernels removed
1 pint grape tomatoes, halved
2 tablespoons chives, minced

Combine all of the dressing ingredients in a jar and shake well. On a large platter, arrange lettuce and top with rows of the tomatoes, egg, avocado, chicken and corn. Sprinkle chives over everything and season salad with salt and pepper. Pour dressing on top of salad and serve.

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Tartines

I’m not quite sure what inspired me to whip up a mid-week tartine party. A tartine, for you plebeians, is a French open-faced sandwich topped with spreadable ingredients. It’s possible the inspiration came from looking at a tartine-devoted Pinterest board or flipping through the latest issue of Bon Appetit, or maybe it’s just my innate gravitation toward all things classy. Think of a tartine as a blank canvass.  Don’t know what to do with those heirlooms and fresh goat cheese? Slap it on some good french bread and call it a day. Mash avocado and sprinkle red pepper flakes and sea salt on top. Layer tomatoes, fresh mozzarella, basil and a drizzle of olive oil. Ricotta, fresh figs and a drizzle of honey? Yes, please. If you really think about it though, these tartines are not that distant from a dish my dad used to call S.O.S— or, “shit on a shingle,” a staple in U.S. army cuisine, made of rehydrated slivers of dried beef in a white sauce served on toast. Wisely my dad traded his serving of S.O.S for fruit cocktail. I knew I had classy roots. So, if you’re looking for a way to class up a Tuesday night, look no further than tartines. Toast. It’s what’s for dinner.

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Egg Salad and Smoked Salmon Tartine

Adapted from The Barefoot Contessa

4 eggs

1 tsp Dijon mustard

2 tbsp mayo

salt and pepper

1 tsp chopped fresh dill

a few pieces of smoked salmon

2 sliced of french bread

Place eggs in a small pot and cover with water. Bring the water to a boil, cover and turn the heat off. Let the eggs sit for about 10 minutes. Peel the eggs and cool until they are room temperature. Smash up the eggs with the back of a fork and mix in the mustard, mayo, dill, and salt and pepper. Brush the bread with olive oil and sprinkle with sea salt. Toast in a 350 degree oven until slightly browned. Place a piece of smoked salmon on the bread, spread on the egg salad and garnish with a sprig of dill. Cut in half and serve.

Roasted Eggplant, Goat Cheese and Tomato Tartine

1 small eggplant

1 tomato, slices

1 clove garlic

red pepper flakes

1/2 a lemon

goat cheese

sea salt

cumin

2 slices of french bread

Wrap the eggplant in foil and roast in a 400 degree oven for about 20 minutes until very soft. Mash up the eggplant in a bowl with a squeeze of lemon juice, red pepper flakes, cumin and sea salt. Brush the bread with olive oil, sprinkle with sea salt and toast in a 350 degree oven until slightly browned. Spread the eggplant mixture on the bread, dot with the goat cheese and top with fresh tomato slices and sea salt. Cut in half and serve.

Fig and Arugula Salad

2 cups of arugula

4 fresh figs

drizzle of honey

drizzle of olive oil

drizzle of balsamic vinegar

shaved parmesan

salt and pepper

In a bowl, combine arugula, sliced figs, shaved parmesan and drizzle with olive oil, balsamic vinegar and honey. Sprinkle salt and pepper and toss to combine.

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Smashed White Bean Salad

This salad is another Smitten adaptation. I subbed white beans for chickpeas and used kalamata olives instead of green olives. Grape or cherry tomatoes would also be a great (and colorful) addition in here. This pairs especially well with the Sesame-Spiced Turkey Meatballs.
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Smashed White Bean Salad

Adapted from The Smitten Kitchen Cookbook

1 can white beans

1 tsp lemon zest

1 clove garlic

drizzle of olive oil

juice of 1 lemon

2 tbsp chopped parsley

handful of chopped kalamata olives

salt and pepper

Mix everything together, be sure to partially mash some of the white beans.

Arugula and Beet Salad

Quinoa, beets, goat cheese, pistachios, what more could you want in a salad, really?
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Arugula and Beet Salad

3 cups arugula

1/4 cup crumbled goat cheese

3 roasted beets quartered

1/2 cup quinoa

1/4 cup toasted pistachios

1/4 cup golden raisins (I didn’t do this, but they would be delicious!)

Dressing:

3 tbsp olive oil

2 tbsp red wine vinegar

1 tbsp honey

plenty of salt and pepper

1 tsp lemon zest

Toss all salad ingredients together. Whisk up dressing and mix with salad.