Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (24 page)
WHY THIS RECIPE WORKS
For a bright, fresh-flavored asparagus salad, cooking method is paramount. Steaming produced bland, sometimes mushy spears, while sautéing the asparagus over high heat delivered deep flavor and tender texture. A zesty dressing lent the asparagus bold flavor and the addition of nuts, beans, cheese, or hard-cooked eggs made our salad more substantial as well as flavorful.
SERVES 4 TO 6
Substitute feta for the goat cheese, if you like.
6 | tablespoons extra-virgin olive oil |
1 | red bell pepper, stemmed, seeded, and cut into 1- by ¹⁄ |
1 | pound asparagus, trimmed and cut on bias into 1-inch lengths |
Salt and pepper | |
1 | shallot, sliced thin |
1 | tablespoon plus 1 teaspoon sherry vinegar |
1 | garlic clove, minced |
6 | ounces (6 cups) baby spinach |
4 | ounces goat cheese, cut into small chunks |
1.
Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, ¹⁄
4
teaspoon salt, and ¹⁄
8
teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is crisp-tender, about 1 minute, stirring occasionally. Transfer to large plate and let cool 5 minutes.
2.
Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, ¹⁄
4
teaspoon salt, and ¹⁄
8
-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.
SERVES 4 TO 6
Mesclun is typically a mixture of such specialty greens as arugula, Belgian endive, and radicchio.
5 | tablespoons extra-virgin olive oil |
1 | pound asparagus, trimmed and cut on bias into 1-inch lengths |
Salt and pepper | |
2 | tablespoons white wine vinegar |
1 | small shallot, minced |
2 | tablespoons minced cornichons |
1 | teaspoon chopped capers |
2 | teaspoons chopped fresh tarragon |
6 | ounces (6 cups) mesclun |
3 | FOOLPROOF HARD-COOKED EGGS |
1.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, ¹⁄
4
teaspoon salt, and ¹⁄
4
teaspoon pepper; cook until browned and crisp-tender, about 4 minutes, stirring once every minute. Transfer to large plate and let cool 5 minutes.
2.
Meanwhile, whisk remaining 4 tablespoons oil, vinegar, shallot, cornichons, capers, tarragon, and ¹⁄
4
teaspoon pepper in medium bowl until combined. In large bowl, toss mesclun with 2 tablespoons dressing and divide among salad plates. Toss asparagus with remaining dressing and place a portion over mesclun; divide chopped eggs among salads and serve.
SERVES 4 TO 6
The asparagus in this salad tastes best chilled. Five minutes in the freezer makes quick work of cooling down the just-cooked asparagus.
2 | tablespoons lime juice |
2 | tablespoons fish sauce |
2 | tablespoons water |
2 | teaspoons sugar |
1 | small garlic clove, minced |
1 | small jalapeño chile, minced |
2 | carrots, peeled and cut into 2-inch-long matchsticks |
1 | tablespoon peanut oil or vegetable oil |
1 | pound asparagus, trimmed and cut on bias into 1-inch lengths |
6 | ounces (6 cups) watercress |
¹⁄ | cup chopped fresh mint |
¹⁄ | cup chopped unsalted roasted peanuts |
1.
Whisk lime juice, fish sauce, water, sugar, garlic, and jalapeño in medium bowl until sugar dissolves. Reserve 1 tablespoon in large bowl; toss carrots with remaining dressing and set aside.
2.
Heat oil in 12-inch nonstick skillet over high heat until beginning to smoke; add asparagus and cook until browned and crisp-tender, about 4 minutes, stirring once every minute. Transfer to large plate and place in freezer 5 minutes.
3.
Toss watercress with reserved 1 tablespoon dressing and divide among salad plates. Toss asparagus and mint with carrot mixture and place a portion over watercress; sprinkle salads with peanuts and serve.
SERVES 4 TO 6
Rinsing the canned beans eliminates any slimy texture.
5 | tablespoons extra-virgin olive oil |
¹⁄ | red onion, sliced ¹⁄ |
1 | pound asparagus, trimmed and cut on bias into 1-inch lengths |
Salt and pepper | |
1 | (15-ounce) can cannellini beans, rinsed |
2 | tablespoons plus 2 teaspoons balsamic vinegar |
6 | ounces (6 cups) baby arugula |
1.
Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, ¹⁄
4
teaspoon salt, and ¹⁄
4
teaspoon pepper; cook until asparagus is browned and crisp-tender, about 4 minutes, stirring once every minute. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
2.
Meanwhile, whisk remaining 3 tablespoons oil, vinegar, ¹⁄
4
teaspoon salt, and ¹⁄
8
teaspoon pepper in medium bowl until combined. In large bowl, toss arugula with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.
WHY THIS RECIPE WORKS
Oranges often fall apart once tossed in salad and contribute too-sweet flavor. For a better orange salad, we came up with these rules: for bold flavor, include lime juice in the dressing; allow the oranges to drain before tossing them with the other ingredients to eliminate excess juice; use just a small amount of greens (or none at all); and toss the salad very gently to prevent the orange pieces from falling apart.
SERVES 4
For more information on preparing the oranges,
CLICK HERE
.
3 | oranges |
5 | teaspoons lime juice |
¹⁄ | teaspoon Dijon mustard |
¹⁄ | teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds |
¹⁄ | teaspoon salt |
Pepper | |
3 | tablespoons vegetable oil |
4 | ounces (4 cups) baby arugula |
5 | radishes, quartered lengthwise and cut crosswise into ¹⁄ |
1.
Peel oranges, making sure to remove all pith, and cut into ¹⁄
4
-inch pieces. Place orange pieces in mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
2.
Add oranges, arugula, and radishes to bowl and toss gently to combine. Divide salad among individual plates and drizzle with any dressing in bowl; serve immediately.
SERVES 4
Do not use an overly ripe avocado here or it will turn the salad gluey.
3 | oranges |
1 | tablespoon lime juice |
1 | tablespoon minced fresh mint |
1 | teaspoon grated fresh ginger |
¹⁄ | teaspoon Dijon mustard |
Pinch cayenne pepper | |
Salt | |
3 | tablespoons vegetable oil |
¹⁄ | small red onion, sliced very thin |
1 | avocado |
2¹⁄ | ounces (2¹⁄ |
1.
Peel oranges, making sure to remove all pith, and cut into ¹⁄
4
-inch pieces. Place orange pieces in mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mint, ginger, mustard, cayenne, and ¹⁄
8
teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil. Toss onion in dressing and set aside.
2.
Halve and pit avocado; cut each half lengthwise to form quarters. Using paring knife, slice flesh of each quarter (do not cut through skin) lengthwise into fifths. Using soupspoon, carefully scoop flesh out of skin and fan slices from each quarter onto individual plates; season avocado lightly with salt.
3.
Add oranges to bowl with onion; toss to coat. Add watercress and toss gently. Divide watercress among individual plates, mounding it in center; place portion of orange pieces and onion on top of watercress. Drizzle any dressing in bowl over salad; serve immediately.
SERVES 4
If you’re not a fan of cilantro, substitute fresh parsley.
3 | oranges |
3 | tablespoons lime juice (2 limes) |
¹⁄ | teaspoon Dijon mustard |
¹⁄ | teaspoon ground cumin, toasted in small dry skillet until fragrant, about 30 seconds |
Salt | |
¹⁄ | cup vegetable oil |
1 | jícama (1 pound), peeled and cut into 2-inch-long matchsticks |
1 | red bell pepper, stemmed, seeded and cut into ¹⁄ |
2 | jalapeño chiles, stemmed, seeded, quartered lengthwise, then cut crosswise into ¹⁄ |
¹⁄ | cup fresh cilantro, chopped |
3 | scallions, green parts only, sliced thin on bias |
1.
Peel oranges, making sure to remove all pith, and cut into ¹⁄
4
-inch pieces. Place orange pieces in mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and ¹⁄
4
teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil.
2.
Toss jícama and red bell pepper with ¹⁄
8
teaspoon salt in medium bowl until combined. Add jícama mixture, oranges, jalapeños, cilantro, and scallions to bowl with dressing and toss well to combine. Divide among individual plates, drizzle with any dressing in bowl, and serve immediately.
