Three tempters on tap for summer salads

Lately, every time I sit down at the computer to compose a food column, I think “salad.” Maybe it’s because the weather’s been so super summery but I just can’t get past the thought. So, once again — just because they’re so practical and so temptingly good, here are three outstanding offerings. Enjoy!

Onion, White Bean

and Tomato Salad

2 cans white beans (small, white kidney or 1 each)

½ cup water

3 bay leaves

10 tablespoons olive oil

1 large red onion, sliced, cut into 1/2-in. pieces

1 large white onion, cut into 1/2-in. pieces

4 large shallots, sliced

4 garlic cloves, thinly sliced

2 large red-ripe tomatoes, washed, seeded, cubed

¼ cup fresh lemon juice

¼ cup chopped fresh basil

6-8 baguette slices (1/2-inch thick)*

1/3 cup bruschetta (olive paste)**

Rinse beans in colander, place in saucepan with the half-cup of water, bay leaves and 2 tablespoons of the olive oil.

Over medium heat, bring to a simmer until heated through, stirring occasionally. Drain, removing bay leaves and transfer to large bowl to cool.

Heat 3 tablespoons of the olive oil in heavy large skillet over medium heat. Add all onions, shallots and garlic and cook until beginning to brown and very tender, stirring occasionally — about 45 minutes. Add onion mixture to beans and allow to cool. Add 3 tablespoons oil, tomatoes, lemon juice and basil. Toss gently to combine. Season to taste with salt and pepper and drizzle with a bit more olive oil if necessary.

Preheat oven to 350F: Place bread slices on baking sheet and brush with remaining 2 tablespoons oil.

Bake until golden brown, about 10 minutes, remove and spread with olive paste.

Divide salad among plates, arrange baguette slices on sides and serve.

* Use a bag of ready-made cheese/garlic croutons, if desired and forego bruschetta.

**Use any other bruschetta as desired.

Corn and Radish

Salad

w/Avocado-Herb

Dressing

Dressing:

1/2 cup mayonnaise

1/4 cup fine-chopped green onions w/tops

1/4 cup sour cream

1 Tb. EACH chopped flat-leaf parsley; chopped fresh chives; chopped fresh tarragon

1 tsp. anchovy paste (optional)

1/8 tsp. salt

1/2 peeled ripe avocado

1 garlic clove, minced

2 Tbs. water

1 Tb. white wine vinegar

2-3 drops Tabasco (opt.)

Combine ingredients through garlic clove in a food processor; process until smooth. With machine running, pour water, vinegar and hot sauce (if used) through food chute, processing until blended.

Store dressing in airtight container in refrigerator.

Salad:

1/2 ripe peeled avocado, sliced

1 tsp. lime juice

2 ears yellow corn in husks*

2 heads Boston or Bibb lettuce (or 1 of each)

1/2 cup thinly sliced radishes

!/2 cup Avocado-Herb Dressing

Preheat oven to 450F. Combine sliced avocado and lime juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks intact.

Place on baking sheet and bake at 450 degrees for 20 minutes, turning once or twice. Cool, remove husks and scrub silk from cobs and cut kernels from ears. Discard cobs. *

Reserve 4 whole lettuce leaves in shallow salad bowls. Chop remaining lettuce to measure 4 cups. Combine with avocado mixture, corn and radishes Spoon lettuce mixture into leaves, top each with 2 tablespoons of dressing. Serve.

* You may use rinsed, well-drained quality whole-kernel canned corn to measure 2 cups.

Salmon Salad with

Honey-Ginger Vinaigrette

6 cups loosely packed baby arugula and/or other greens of choice

1 large ripe red tomato, chunked

1 small, peeled cucumber, seeded if necessary, sliced thinly

½ teaspoon sesame oil

4 6-ounce wild-caught fresh or frozen salmon fillets*, skins removed

¼ teaspoon ground black pepper

Vinaigrette:

¼ cup grated carrot

3 tablespoons fresh orange juice

2 tablespoons minced onion or shallots, divided

2 tablespoons virgin olive oil, divided

4 teaspoons rice wine vinegar, divided

1 teaspoon honey

1 teaspoon peeled, minced fresh ginger or candied or preserved ginger

¾ teaspoon salt, divided

Prepare vinaigrette: Combine carrot, orange juice, 1 tablespoon EACH of onion and olive oil, 2 teaspoons vinegar, the honey, ginger and ¼ teaspoon salt in small blender or processor, process until well combined, about 1 minute.

Place greens, tomatoes, cucumber in large bowl; add remaining onion, 1 ½ teaspoons olive oil, remaining vinegar and the sesame oil and toss well.

Heat a large cast-iron or nonstick skillet over medium-high heat. Sprinkle salmon pieces with remaining salt and the pepper. Add remaining 1½ teaspoons olive oil to skillet, swirling to coat, and place fish in pan.

Cook 6 minutes, browning nicely, then turn fish pieces over, cook about 2 minutes longer or until desired doneness; set aside to cool briefly — 3-4 minutes. Divide salad evenly onto four shallow bowls, top each serving with 2 tablespoons of the vinaigrette and a salmon fillet. Serve with extra dressing available.

* You may cut the fillets into 1-inch thick strips if you wish for quicker/easier sautéing.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.