Serves up brunch dishes that couldn’t
any easier-or more beautiful
Romaine Salad
With whiskey onions, cornbread &
buttermilk dressing
Active time:
25 minutes
Total time:
55 minutes
Romaine
Salad With whiskey onions, cornbread & buttermilk
dressing
Makes: 4
main-dish servings
·
12 oz. cornbread, broken into 1-in. chunks
·
¼ c. plus 1 Tbsp. brown rice vinegar or rice
vinegar
·
3½ tsp. sugar Kosher salt
·
1 Ig. Watermelon radish or
·
5 med. radishes, very thinly sliced
·
1 Tbsp. unsalted butter
·
1 med. onion, cut in half and thinly sliced
·
1 Tbsp. whiskey, Scotch, or water
·
¼ c. buttermilk
·
¼ c. crème fraiche or sour cream
·
¼ c. snipped fresh chives
·
2 Tbsp. finely chopped fresh flat-leaf parsley
·
1 lb. romaine hearts, torn into bite-size pieces
¼
c. buttermilk
1. Arrange oven rack in middle of oven. Preheat oven to 350°F. Place
cornbread on lg. jelly-roll pan. Toast 15 to 25 min. or until golden brown. Set
aside. (Cornbread can be toasted up to 1 day ahead and stored in airtight
container at room temperature.)
2.
In med. glass or ceramic bowl, stir toꇼether ¼
c. vinegar, 2 tsp. sugar, and ¼ tsp. salt until sugar and salt are dissolved.
Add radish and refrigerate at least 10 min. and up to 1 hr. ahead.
3.
Meanwhile, in 12-in. skillet, heat butter on
med.-high until hot. Add onion and 1 tsp. sugar. Cook 20 to 25 min. or until
well-browned, stirring occasionally. Carefully stir in whiskey, scraping up
browned bits. Set aside. (Onions can be made ahead and refrigerated in airtight
container up to 2 days.)
4.
In med. glass or ceramic bowl, whisk together
buttermilk, crème fraiche, chives, parsley, remaining 1 Tbsp. vinegar,
remaining ½ tsp. sugar, and 1¼ tsp. salt until combined. Let stand 5 min.
(Dressing can be made ahead without herbs and refrigerated in airtight
container up to 2 days. Stir in herbs just before serving.)
5. Place romaine in lg. serving bowl. Top with onions, radish, and
cornbread. Drizzle with ½ c. dressing. Serve with remaining dressing on the
side.
Each serving: About 390 calories, 7 g protein, 45 g carbohydrate, 19 g total fat
(7 g saturated), 5 g fiber, 95 mg cholesterol, 1,235 mg sodium.
Summer-vegetable Farro Salad
Active time:
20 minutes
Total time:
40 minutes
Summer-vegetable
Farro Salad
Makes: 6 to
8 main-dish servings
·
1½ c. semi-pearled faro, rinsed and drained
·
2 Persian or sm. seedless cucumbers, thinly
sliced
·
1½ c. halved Sweet 100 or grape tomatoes
·
4 green onions (white and pale green parts
only), trimmed and thinly sliced
·
4 med. breakfast radishes (or 6 regular
radishes), thinly sliced
·
¼ c. finely chopped
mixed fresh herbs, such as parsley, chives, basil, and tarragon
·
3 Tbsp. balsamic vinegar
·
1 Tbsp. extra virgin olive 3il, plus more for
garnish
·
2 tsp. Kosher salt
·
½ c. crumbled feta or goat cheese
goat
cheese
1. Heat med. covered saucepot of salted water to boiling on high. Stir
in farro and reduce heat to simmer; cook, uncovered, 15 to 20 min. or until
farro is al dente. Drain well; set aside to cool to room temperature.
2.
Meanwhile, in lg. bowl, toss sliced vegetables
and herbs with vinegar, oil, and salt until well coated.
3. When farro is cool, add to bowl with vegetables and toss to combine.
To serve, sprinkle with feta cheese. Drizzle with additional oil, if desired.
Each serving: About 240 calories, 10 g protein, 38 g carbohydrate, 5 g total fat
(2 g saturated), 4 g fiber, 11 mg cholesterol, 860 mg sodium.
