Welcome Fourth with a bevy of salad, shrimp

With the Fourth of July on the horizon, make hosting guests easier by firing up the barbecue. 

Shrimp is the entrée of choice for today’s column, and probably the easiest, most non-fail pick for happy diners.  Select wild-caught, whether in the shell or pre-peeled; dipped in oil, batter, coconut or ground chili peppers — among dozens of other possibilities – use the big jumbos and make lots, for nothing is more appetizing! Have dips at hand like oriental orange sauce, fiery wasabi horseradish mustard or your own favorites, and success is assured.  (Of course, burgers and chicken are also delightful and delicious options.) 

For go-withs, simple salads — make several — are the ticket. Below are a few possibilities. 

Tasty pasta salad 

(Six servings) 

• 1 package medium macaroni or shells, rotini, etc. 

• 1/2 cup mayonnaise 

• 4 tablespoons cider OR white wine vinegar  

• 3 green onions, minced w/tops 

• 1 medium-size sweet pickle, very finely chopped 

• 1 cup thin-sliced celery 

• 4 tablespoons chopped fresh fennel fronds 

• 1/2 teaspoon salt 

• 11/2 cups small broccoli florets, not over an inch wide 

• 4 hard-boiled eggs, peeled, halved, quartered, chopped 

Combine mayo, 2 tablespoons vinegar, green onions, sweet pickle, and 3 tablespoons of the fennel in a small bowl, whisking to blend; season with salt and pepper. Cover and chill at least 1 hour or up to a day. 

Combine remaining vinegar, 1 tablespoon fennel and the half teaspoon of salt in a medium bowl; mix in broccoli.  Let stand at room temperature at least 1 hour, tossing occasionally; when ready to assemble salad, drain thoroughly. 

Cook macaroni of choice, drain and rinse with running cold water until chilled, drain well. Place in large bowl. Add eggs, celery, and broccoli combination. Mix in dressing, season with salt and pepper. Cover loosely and let stand at room temperature about 2 hours before serving. 

Tip: If raw broccoli is too crunchy for you, blanch florets 2 minutes in boiling water, drain and immediately rinse in icy cold water. Pat with paper towels to dry completely if necessary. 

Great option: Instead of the mayo/vinegar combination, purchase a jar of cubed feta cheese in oil; steeped in herbs, adding a welcome tang – as well as flavorful cheese bites – and making a piquant statement. Just pour the whole jar over the salad and toss! 

Tahini cauliflower salad w/ pomegranate and cashews 

• 1/3 cup packed fresh cilantro leaves, stemmed, lightly chopped 

• 1/3 cup tahini paste 

• 3 tablespoons lemon juice 

• 2 garlic cloves, minced 

• 6 tablespoons water 

• 1/2 teaspoon salt, divided 

• 1 tablespoon fine olive oil  

• 6 cups small cauliflower florets, steamed over boiling water for 4 minutes, drained, rinsed in cold water, patted dry. 

• Fresh ground black pepper 

• 1/3 cup pomegranate seeds (arils) 

• 1/3 cup chopped toasted cashews 

Place prepared cauliflower florets in salad bowl. In mixer or processor or by hand, combine cilantro, tahini paste, lemon juice and garlic, mixing till smooth and adding water a tablespoon at a time till mixture has creamy consistency; add salt, stir to combine. Add olive oil, mixing in well. Pour mixture over cauliflower and toss, then top with with pomegranate seeds and cashews. Salt and pepper to taste, serve. Outstanding! 

Grapefruit-avocado salad with ginger-cassis dressing 

(Serves 6) 

• 2 large ruby grapefruits 

• 1 large head of butter lettuce, leaves separated 

• 1 large avocado, halved, pitted, peeled, sliced 

Dressing: 

• 3 tablespoons virgin olive oil 

• 3 tablespoons Crème de Cassis (black currant liqueur) or Grenadine 

• 2 tablespoons finely chopped shallots 

• 2 tablespoons minced (or finely grated) peeled fresh ginger (or minced candied/preserved ginger) 

• 4 teaspoons white wine vinegar 

Peel and cut off white pith of grapefruits; cut each one crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing larger ones in half. Top with grapefruit and avocado slices.  

Whisk dressing ingredients together in small bowl; season generously with salt and pepper. Drizzle over salad, serve. 

Here’s an optional dressing to be made the day before. 

Orange-ginger vinaigrette: 

(about 1 1/2 cups) 

• 1/2 cup fresh orange juice 

• 1/2 cup virgin olive oil 

• 1/4 cup honey 

• 1/4 cup champagne vinegar 

• 1 teaspoon sea salt 

• 1 teaspoon fresh ground black pepper 

• 1/2 teaspoon fresh grated ginger 

In a medium bowl combine all ingredients and whisk to combine. Place in airtight container and refrigerate at least 24 hours before use. 

Happy Fourth! 

    A pasta salad is a delightful go-with for your holiday barbecue.
  

    Grapefruit and avocado — combined with a ginger-cassis dressing — are the perfect accompaniment to your Fourth of July barbecue.
  

    Valle Novak

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns such as this one to delight her many fans.