I am so glad that winter is over. By April, I had about had it with the chilly winds and rains we endured in March. This year I’ve vowed not to do any work on the house over the summer as last year it got so crazy that I didn’t get out to have any fun!
So, in getting ready for all those onboard BBQs with family and friends I thought we’d play with more side dishes. As much as I love them, coleslaw, potato, and macaroni salads can get monotonous. And these days, I prefer foods that are healthier than mayonnaise loaded (though mayonnaise is my favorite condiment, LOL!) Fresh fruits and vegetables abound over this season and we should take advantage of them as much as possible.
I also like easy, though on occasions a recipe will sound so good that I just have to take the long time to make it. So, if the Grilled Asparagus and Melon salad sounds yummy, schedule it in for the day before you’re headed out to the boat as it’s a tad involved. For me it was worth the extra effort.
Here’s hoping we have a long warm summer with plenty of time on the water.
Grilled Asparagus and Melon Salad
2 ounces thinly sliced prosciutto
2 Tbs. pine nuts
1 pound asparagus, trimmed
2 Tbs. plus 2 tsp. of olive oil
Salt and freshly ground black pepper
2 Tbs. fresh lemon juice (from 1 lemon)
1 small melon (about 12 ounces), peeled, seeded, and cut into 3/4- inch cubes
4 ounces fresh mozzarella or burrata cheese, cut into 3/4- inch cubes
Place an oven rack in the center of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool, then chop into 1/4-inch pieces. Place the pine nuts on a smaller sheet pan and toast on a shelf above the prosciutto for about 5 minutes. Be careful not to burn them. Transfer to a plate to cool.
Place a grill pan over medium high heat. In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender. OR you could also just roast them on a sheet pan after the prosciutto and pine nuts are done.
In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus.
Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts. Serves 4 to 6.
Sesame Ginger Carrots
1 small bag carrots
1/4 cup sesame seeds, toasted
1 scallion sliced thin (optional)
Sesame -Ginger Dressing
Dressing:
¼ cup cooking oil
3 Tbs. EACH: sesame oil, rice wine vinegar, and soy sauce
2 Tbs. EACH: tahini and honey
1 tablespoon finely minced ginger
2 cloves garlic, minced
1 pinch salt
Peel carrots and either slice diagonally or shred. If slicing, steam until just tender. Don’t overcook or they will be mushy and not hold up well in the salad.
Combine all the ingredients for the dressing and shake or whisk well.
Place your carrots in a bowl, then add the 1/2-3/4 cup of the dressing. Add the sesame seeds and toss to combine. Add scallions if desired. This can be stored in the refrigerator until ready to serve or at room temperature if using the same day. Serves 4.
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue
1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 tsp. of sugar
Salt & freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk
1sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1pint cherry tomatoes, halved
8ounces blue cheese, crumbled
Fresh basil sprigs, for garnish
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. This can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
Slice the kernels off the grilled corn. Combine them in a large bowl with the onion and tomatoes. Add the dressing and toss to coat. Season with salt and pepper. Let sit at room temperature 30 minutes.
Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made a day in advance and served cold or at room temperature. Serves 4.