This salad is amazing!! Perfect for a hot summer day! Sweet, crunchy, salty and umami from the miso dressing.
Watermelon – 3/4 inch diced: 1 pint
English cucumber – thin half-moons: a few slices
Couple grinds of black pepper
A few sprigs of mint, chopped
2 tbsp sunflower seeds
1/4 c Feta, crumbled
1 tsp alleppo or red chilli flakes
Miso dressing https://cookinwithchris.wordpress.com/2021/08/12/miso-dressing/dressing
Directions: Toss all ingredients together leaving out the mint and sunflower seeds. Place in a serving bowl and top with sunflower seeds and mint leaves.
This dressing is amazing!! Unami, sweet, a little spicy from the ginger! It lasts for weeks in the fridge. It makes a LOT of dressing.
1/3 c Miso paste
1/3 c Honey 1 tbsp Ginger 2 c Rice vinegar 3 c grape seed or neutral oil 1 1/2 tbsp salt 1 tbsp Sesame oil
In a blender add miso paste, honey, vinegar, salt, and ginger together and blend. Slowly whisk in blended oil and sesame oil until emulsified.
This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.
1 lemon, halved
1 c white vinegar
6 cups water
3 tbsp sugar
3 tbsp of salt
1 lb raw wild shrimp
2 tsp celery seed
1/2 c – 3/4 c creme Fraiche
3 tbsp finely chopped tarragon
Lettuce for serving the shrimp
Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.
Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.
This is a quick and easy salad from Patricia Wells.
40 cherry tomotoes halved 1 avocado, diced 3 green onions, sliced thin 1/4 fresh basil, cut into chiffonade 1 tbsp basil oil 2 tsp lemon juice Salt
Gently toss all the ingredients together in a large bowl.
This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.
1/2 sweet onion, sliced thin 2 cucumbers, sliced paper thin 1 c fresh basil leaves
1/4 c basil oil 1 tbsp lemon juice
Combine the oil and lemon juice in a small jar.
Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.
Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!
1 lb firm Tiny potatoes 1/4 c olive oil 2 tbsp fresh lemon juice & the zest 1 tbsp dijon mustard 6 green onions, sliced thib 1/4 c capers, drained Salt 1/4 c mint, cut into chiffonade
Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.
In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.
Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.
When ready to serve toss with mint.
Serves 4 – 6.
Summer means Patricia Wells and her amazing fresh French recipes! This one is so easy and so taste.
4 small zuks, sliced into thin rounds
12 thinly shaving of parmesay
4 tsp best- quality balsamic vinegar
1/2 tsp salt
Freshly ground pepper
Arrange rounds slightly overlapping on 4 salad plates. Arrange cheese on top, drizzle with vinegar and salt and pepper.
Serves 4. 1 ww pp.
This is such a wonderful salad – perfect for summer picnics.
1 c couscous, prepared and cooled
1/3 c lemon juice
3 tbsp olive oil
Salt and pepper
2 c diced strawbeeries
1/2 c chopped basil
1/2 c feta, crumbled
Whisk together olive oil and lemon juice in a small bowl. Toss couscous with strawberries, basil and feta and drizzle olive oil mixture over the top. Stir to combine. Season with salt and pepper.
Serves 8. 3 WW points.
This is a quick and tasty salad! I used langoustines since that’s what I had on hand, shrimp works great too!
1 tbsp+ Olive oil
1 lb cleaned, peeled and cooked shrimp or langoustines
Salt and peoper
1 c breadcrumbs
1 tsp old bay seasoning
1/2 c mayo
2 tbsp milk
1 tbsp hot sauce
20 oz lettuce greens
Capers to garnish
Combine mayo, milk and hot sauce and set aside.
Heat olive oil over medium low heat, add breadcrumbs and old bay. Cook, stirring until nicely toasted.
Toss lettuce with 1/3 – 1/2 the dressing in a bowl and divide amount 4 plates. Top with breadcrumbs, shrimp and capers. Serve with extra sauce.
This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!
4 medium bell peppers, quartered
4 oz Burrata or mozzarella
3 tbsp minced herbs – basil, sage, chives, tarragon
Salt and pepper
Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.
In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.