5 Crazy-Delicious Summer Salads

Summer's all about light bites (mainly because we're too hot to eat anything heavier than guacamole). Plus, we try to be healthier when all those fresh fruits and veggies are in season. The catch is that salads don't always have the best reputation; you might feel unsatisfied after a salad lunch, perhaps even getting hangry by 4PM. Plus, salads can be heavy on healthfulness and severely lacking in flavor — until today. Maialino's executive chef Nick Anderer went ahead and solved that problem for us. Ahead, five crazy-delicious, filling summer salad recipes, courtesy of a super chef.
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Photographed by Alice Gao.
Roasted and Raw Vegetable Salad

Ingredients
8 asparagus spears (cleaned and whole)
8 carrots (cleaned and whole)
8 turnips
3 small radishes
1 cup Greek yogurt
1/3 cup buttermilk
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp chopped dill
1 tbsp lemon juice (+ more to taste)
Small handful “ruby streaks” or baby mustard greens
Olive oil
Salt and pepper to taste

Instructions
1. Shave 4 asparagus spears, 4 carrots, 4 turnips, and 3 radishes on a Japanese mandolin. Store all shaved vegetables in ice water for at least 15 minutes before serving.

2. Preheat oven to 350°F.

3. On a roasting pan, arrange the remaining asparagus (4), the remaining bunch of carrots (4) and the remaining turnips (4), this time halved. Season with olive oil, salt, and pepper and roast for 15 minutes or until lightly brown and tender.

4. To make the dressing, mix together the yogurt, buttermilk, 1 tbsp lemon juice, herbs, salt, and pepper (to taste).

5. Smear some of the dressing on a salad plate or platter.

6. Arrange the roasted vegetables on top of this initial smear.

7. Drain the vegetables (which should be crisp and curly), gently pat them dry, and toss in a bowl with lemon (to taste), olive oil, salt, and pepper.

8. Scatter these crisp shavings on top of the roasted vegetables and drizzle more yogurt dressing on top of them.

9. Scatter the ruby streaks on top to garnish.
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Photographed by Alice Gao.
Escarole in Bagna Cauda

Ingredients
4 cups escarole, thinly sliced
8 anchovy filets, preferably packed in oil
3 cloves garlic, roughly chopped
1 tbsp red wine vinegar
12 sungold tomatoes, halved
Small handful coarse toasted breadcrumbs
½ cup olive oil

Instructions
1. Over low heat in a small saucepan, “simmer” the anchovy and garlic in the ½ cup of olive oil for roughly 15 minutes or until the garlic is very tender and the anchovy filets have completely broken down/softened.

2. With an immersion blender or in a mortar, begin to smash the garlic and anchovies in the oil to make a rough dressing.

3. In a mixing bowl, toss the escarole, vinegar, tomatoes, and a few large spoonfuls of the anchovy mash and its oil.

4. Place in a salad bowl and top with a sprinkle of toasted breadcrumbs.
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Photographed by Alice Gao.
Vignarola Salad

Ingredients
½ cup peas (blanched until tender)
½ cup fava beans (blanched until tender and peeled)
2 cooked artichoke hearts (quartered)
Large handful baby kale (or baby gems or baby head lettuce)
4 thick-cut strips of guanciale (or pancetta)
Small, 2-inch square piece of pecorino Romano (preferably Fulvi)
Drizzle of olive oil
Lemon juice to taste
Salt and pepper to taste

Instructions
1. Slice the guanciale strips into small, bite-sized squares.

2. In a medium-sized skillet over medium heat, render the guanciale pieces until they become brown and crispy. Set aside and do NOT discard the fat.

3. Arrange the baby kale on the plate in a harmonious scatter.

4. In a mixing bowl, dress the peas, favas, and artichokes with lemon, olive oil, and salt and pepper to taste.

5. Spoon this mixture over and around the greens.

6. Crumble the pecorino into small, broken pieces and arrange over and around the greens.

7. Scatter the crispy guanciale throughout and drizzle some of the rendered fat on top of the salad.
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Photographed by Alice Gao.
Zucchine in Scapece

Ingredients
2 6-inch green zucchini
2 6-inch yellow zucchini
½ cup whole Italian-parsley leaves
2 tablespoons red wine vinegar
1 piece fresno chili, very thinly sliced, seeds removed (or some other small, hot, red chili)
1 quart vegetable or grapeseed oil for frying
Salt to taste

Instructions
1. Preheat oil to 350°F.

2. Slice all zucchini about 1/8 inch thick on a Japanese mandolin.

3. Carefully drop all slices into the hot oil and fry until evenly browned throughout — roughly 1-2 minutes.

4. Transfer to paper towels or brown-paper bag to drain, and sprinkle with salt while still hot.

5. Gently toss the frizzled slices, parsley, chili, and vinegar in a bowl.

6. Transfer to serving platter or bowl.
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Photographed by Alice Gao.
Peaches & Prosciutto

Ingredients
½ cup ricotta
1 cup arugula leaves, preferably baby arugula or ruchetta
2 peaches, sliced into wedges
6 thin slices prosciutto
¼ raw, roughly chopped, skin-on almonds, preferably Sicilian
Aged balsamic vinegar to taste
Olive oil to taste
Maldon salt to taste

Instructions
1. On a wide platter or plate, place three or four dollops of ricotta throughout.

2. Arrange the peach slices, leaning as many of them as possible on the mounds of ricotta. Season each piece with a light sprinkle of maldon salt.

3. Tear the prosciutto slices into smaller pieces and scatter these torn pieces all over.

4. Scatter the arugula and almonds on top and drizzle with olive oil and balsamic to finish.
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