Trio of Summer Salads

I tried three new salad recipes over the weekend for a baby shower, and all of them seemed to be a big hit. The egg salad was my favorite, but it always is :).

Mediterranean Chicken Salad

6 tablespoons olive oil - after reading some reviews, I decided to cut this half so it wouldn't be too oily
2 tablespoons plus
2 teaspoons tarragon vinegar - I used white basalmic instead
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)
1/2 cup orzo (rice-shaped pasta; about 3 ounces) - I used chopped spinach instead since we were eating this with bread
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants - I omitted because I couldn't find them at the grocery store
1 1/2 tablespoons drained capers

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.

Bon Appétit
July 2004
by Paulette Sexton, Tustin, CA


Tuscan Tuna-and-Bean Sandwiches
I combined the tuna and beans into one salad

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls1 cup loosely packed trimmed watercress sprigs

Prepare beans:Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Gourmet
April 2006


Best-Ever Egg Salad Sandwiches

12 bacon slices - after reading the reviews, I decided to cut it back to 7 slices of bacon so it wasn't too overpowering
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Bon Appétit
April 2002