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5 recipes found
Crispy Fish Salad With Parsley and Ciabatta Croutons
Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.
Grilled Steak With Tomato Tartare
This warm-weather dinner channels steak tartare's signature combination of rare meat and sharp accoutrements: The steak is charred on the outside and medium-rare within, then topped with a mixture of chopped tomatoes, shallots, capers and chives. But unlike classic tartare, the embellishments are left in larger pieces for bigger, bolder punches. The steak and tomato juices combine to form a bright and briny sauce that you can sop with grilled bread or drizzle over a tuft of arugula, watercress or Little Gem lettuces.
Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
Tomato-Pepper Salad With Tapenade
This is perfect Provençal summer fare, with all the sweet flavors of the season. The tapenade, a pungent combination of olives, garlic, capers and anchovy, can be prepared by hand or in a food processor and can serve as a base to a bright salad of tomatoes and peppers. And it’s an ideal condiment for keep on hand, to pair with bright salads or serve over warm garlic toast.
Melon Salad With Nectarines, Tomatoes and Basil
The principle behind this summer salad is “take what is great from what is right around you and do very little to it,” Hannah Shizgal-Paris, the chef of Roman’s, in Brooklyn, says. The recipe showcases cantaloupe and nectarines, but any firm-fleshed melon and vivid stone fruit will do. Everything depends on the quality of the produce at hand and the stage it’s in: If the melon is crunchy, you cut it thin; if starting to soften, cut it thick. Contrast comes from capers, pecorino, chile (less for heat than punctuation), and a pucker of lemon to finish. Be sure to season each ingredient separately and build the salad in layers, rather than dumping everything in all at once. Taste as you go, and keep it all nice and cool. It’s a dish only for this sun-drunk time. Eat it while you can.