Capture 07-02-2011

New Flavors in New York City: Salads

New York City is home to some of the best restaurants, on-the-go food places, and specialty shops. Everywhere you go there is always something new to challenge and dazzle your taste buds.

This summer, taste buds are being surprised with a new mix of flavors. Flavors that are being produced locally and I do not mean at the restaurant around the corner!

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Salad and Wine

So where are these new flavors being developed?

With the current fluctuating economy, many are finding it hard to spend money and time at restaurants. New Yorkers are now taking the restaurant to their homes. They are sharpening their knives and reading up on simple recipes to make their own concoctions. In particular, salads have been a hit as they are simple to collect ingredients, easy to make, and healthy.

 

Here are 15 simple tips and recipes to transforming that once dull and tasteless salad into a revolutionary and healthy meal! All while saving money and since they take very little time to make, freeing up your day.

 

So gather up some ingredients and check these great recipes to spice up this summer full of flavors.

 

  • Red Salad. Gather some tomato wedges add some halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar. Quick and simple.
  • Sichuan Salad. Toss together some celery, bean sprouts, shredded carrots and minced fresh chili. Add some soy sauce, sesame oil and a pinch of sugar. If you’re feeling adventurous top it all off with some chopped peanuts and basil, and mint. Go for it!
  • Cucumber Salad. For the summer chefs, gather and slice cucumbers (thin), toss with red onions and salt, and add some lemon juice. Be careful not to add to much lemon. Let sit for 5 to 10 minutes and you’re set, no oil necessary.
  • Napa Salad. Chop up some Napa cabbage and radishes and your almost done! The secret weapon is the dressing. Blend some roasted peanuts, lime juice, peanut or your favorite oil, cilantro and fresh chili. Put those two together and you got yourself a Napa Salad.
  • Tortilla Bell Salad. Mix together chopped bell peppers, red onions, tomatoes, cilantro and chilies, then add some corn tortilla pieces (small toasted strips made in the oven or packaged strips). Top off with some chili powder and a taste bud strengthening dose of lime juice.
  • Pit and Halve Salad. Pit and halve cherries, then cook (low heat) with a little balsamic vinegar and olive oil until they break down. Add some chopped radicchio, escarole, endive or a both!, some crispy hazelnuts and a touch more of oil and vinegar, if you want some extra flavor.
  • Summer Orange Salad. Roast beets or buy them precooked, then cut/slice and toss with some chopped garlic or a lot of roasted garlic, add some walnuts, a hint of orange juice and olive oil.
  • Grill Mix Salad. Fire up that grill and add some quartered romaine hearts and radicchio. Drizzle a nice sprinkle of olive oil and sherry vinegar, and add chopped shallots and dill. For those who need more of a kick, add some croutons to the mix.
  • Avocado Shell Salad. Gather those summer ready avocados and scoop out some but not all of their content. Chop and toss with black beans, mozzarella, chopped tomatillos , cilantro, and lime juice. Best part is that you serve this concoction in the hearty avocado shells.
  • Grilled Cheese Twisted Salad. The college recipe with a twist. A crisp grilled cheese sandwich, with good bread and medium amount of good cheese. Let it cool, then cut small pieces a.k.a croutons. Make the average tomato and basil salad but add these!
  • Steakhouse Side-Dish Salad. Sauté shallots and a few mushrooms in olive oil. Add a happy amount of spinach, chopped. When it starts to wilt, add in parsley and separated blue cheese.
  • Pimenton Salad.Gather some sliced ripe tomatoes and hard-boiled eggs on a platter; distribute a handful of diced pitted green olives as the topping. Sprinkle a little dressing composed of olive oil, sherry vinegar and a teaspoon of pimenton.
  • Sea Salad. Mix in some watercress and chopped smoked salmon, a little avocado, capers, and red onions. Make a light vinaigrette with some olive oil, sherry vinegar and mustard powder. Done!
  • Carpaccio Salad-NYC style. A unique take on a classic. Its summer so grill skirt or sirloin steak (to your preference) and slice thin. The thinner the better! Arrange on a plate with some tomato, lettuce and lemon juice.
  • The Little Italy Salad. For those who love Italian flavors! Chop some hearty salami and prosciutto, toss with fresh mozzarella, chopped tomato, oil and wine vinegar.

So tweak those salads to some of the fancy and yet easy to make listed above. You’ll save some money and also eat healthy. After a long night of enjoying New York City’s nightlife, salads like these can help on the next day.