The salad is truly a dish for all seasons for an array of meals. In The Modern Salad (available Sept), Elizabeth Howes shares recipes that will make you re-think your next choice and to wow your guests. Pictures courtesy of Kimberley Hasslebrink.
COCONUT-MATCHA JEWELED RICE SALAD
2 cups brown basmati rice, soaked in filtered water overnight
2 tablespoons grapeseed oil, divided
1 cup finely diced shallot (about 3 medium shallots)
1 clove garlic, finely diced
3 whole cloves
3-inch piece of Ceylon cinnamon stick
2 cups coconut milk
3 cups filtered water
1½ teaspoons matcha powder
1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries)
1 cup golden raisins
½ teaspoon ground coriander
1 cup roughly chopped raw pistachios
½ cup raw slivered almonds
¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices)
2 cups finely shredded purple cabbage
(about 1 small head)
2 cups finely shredded carrots (about 3 large carrots)
1 cup pomegranate seeds
1 cup unsweetened coconut flakes
¼ cup finely chopped scallion
1 tablespoon orange zest (optional)
¼ cup good-quality extra virgin olive oil sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing
1. Drain and rinse the rice, shaking the strainer to remove any excess water.
2. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat.
3. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant.
4. Add the rice, and stir to combine. Add the coconut milk, filtered water, and matcha powder. Stir to combine, and bring to a boil.
5. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain.
6. Remove the cloves and cinnamon stick, and allow to cool uncovered.
7. Fluff the rice with a fork, and season with salt and pepper.
8. While the rice is cooking, in a medium skillet over medium heat, add the remaining 1 tablespoon of grapeseed oil.
9. Add the dried fruit, raisins, and coriander. Stir occasionally until the fruit begins to soften, about 3 to 4 minutes.
10. Season with salt and pepper, and transfer to a plate to cool.
11. In the same skillet, toast the pistachios, almonds, and seeds over medium heat for
about 2 to 4 minutes, and transfer to another plate to cool.
12. Arrange the rice, fruit mixture, nuts and seeds, cabbage, carrots, pomegranate seeds, coconut flakes, scallion, and orange zest, if using, on a large serving platter or on individual plates.
13. Drizzle with the best-quality extra virgin olive oil you can fnd, and sprinkle with fnishing salt and freshly cracked black pepper, if desired. Toss thoroughly at tableside to combine.
GREEN MANGO, MINT, AND RICE NOODLE SALAD WITH CHILE OIL
1 green mango, peeled and sliced into very thin matchsticks
2 limes, divided
8 ounces brown rice pad thai noodles
1 (9-ounce) package mung bean sprouts
5–6 scallions, thinly sliced on the bias
½ cup roughly torn fresh mint
¼ cup roughly torn fresh basil
¼ cup Toasted Chickpea Flour, divided
¼ cup Chile Oil
1 tablespoon fish sauce
1 tablespoon chile flakes, sea salt, plus Maldon sea salt for finishing
1. In a medium bowl, toss the sliced mango with the juice of 1 lime and a generous pinch of sea salt.
2. Allow to sit for 10 minutes while you cook the noodles according to the package instructions.
3. Drain, rinse the noodles with cold water to prevent sticking, and shake of the excess water before assembling the salad.
4. In a large serving bowl, add the noodles, green mango, mung bean sprouts, scallions, mint, basil, and 3 tablespoons of the chickpea four.
5. Drizzle the chile oil and fish sauce over the top, and toss to combine.
6. Garnish with the chile flakes, the remaining 1 tablespoon of chickpea four, and the remaining lime, quartered into wedges, and Maldon sea salt right before serving.
MASSAGED KALE AND SEAWEED SALAD WITH MISO VINAIGRETTE
¼ cup white miso paste
1–2 cloves garlic, smashed into a paste
2 teaspoons umeboshi plum vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
½ cup filtered water
¼ cup, plus 1 tablespoon extra virgin olive oil
2 medium bunches Tuscan kale, stems removed
3 medium heads romaine hearts
4 large carrots, peeled and shaved into thin ribbons with a vegetable peeler
4 cups seaweed, soaked in filtered water for 15 minutes or until soft, then drained thoroughly
4 cups finely shredded purple cabbage (about 1 medium head)
1 cup raw pumpkin seeds, plus extra for garnish
1 cup raw, shelled sunflower seeds, plus extra for garnish
1 cup raw hemp seeds, plus extra for garnish
½ cup finely chopped on the bias scallions sea salt and freshly cracked black pepper
1. In a medium bowl, whisk together the miso paste, garlic, both vinegars, lemon juice, and filtered water until smooth.
2. Slowly stream in the olive oil until emulsifed.
3. Season with salt and pepper, if needed.
4. Transfer the vinaigrette to a glass jar, and refrigerate for up to 5 days.
5. To prepare the kale, stack 5 to 8 leaves on top of each other. Roll tightly into a log, and slice into a 1-inch chifonade. Continue with the remaining kale. In a large bowl, add about ¼ cup of the vinaigrette.
6. Place the kale on top, and lightly season with sea salt. With clean hands, gently massage the vinaigrette and salt into the kale until it begins to soften, adding more vinaigrette if necessary. At this point, you can either refrigerate the kale for up to 30 minutes or continue to assemble the salad.
7. To chifonade the romaine hearts, stack 4 to 5 leaves and slice them into 1-inch strips. Continue with the remaining romaine then add them to the kale mixture.
8. To assemble, add the carrot, seaweed, cabbage, seeds, and scallions to the kale mixture in a large bowl. Toss with additional vinaigrette - adding more salt and/or pepper, if necessary. Serve on individual plates and garnish with additional seeds, if desired.
Read more from the July Issue