From left, Lobster, Arugula, and Fennel Salad With Oranges, Kushiyaki Steak Salad; and Seminole Crunch Salad With Grilled Free-Range Chicken


Summer in Bloom

Chill out with these cool and fresh entrée salads

BY ROBIN BARR SUSSMAN | PHOTOGRAPHY BY GREG MILANO

Sun-ripened red, yellow, and golden cherry tomatoes drip from the vines, wild strawberry plants burst with juicy fruit, and tender lettuces and fragrant herbs peak with freshness. There's no better way to savor the season than by utilizing the intense flavors of summer's produce in center-of-the-plate salads. Hot humid days call for light, cooling foods, so step away from the hot stove, the heavy carbs, and the multicourse pot and pan cleanup. Assemble these main-meal salads with a trip to your farmers market (or backyard garden) and svelte proteins like grilled steak, smoked free-range chicken, or sumptuous seafood. The club chefs share their innovative salad recipes and lively herb and fruit-kissed vinaigrettes, plus savvy salad-making tips to keep you lean, green, and cool all summer long.

Click here for two more summer salads

LOBSTER, ARUGULA, AND FENNEL SALAD WITH ORANGES
Executive chef Greg Carso of the Metropolitan Club in Chicago serves this chic salad creation showcasing succulent lobster for special occasions.

1 large fennel bulb
1 large bunch baby arugula (about 6 cups), stems removed
3 large oranges, peeled and segmented
1 cup hearts of palm, drained and chopped on a bias
Citrus Dressing (recipe follows)
4 cooked lobster tails (6 ounces each), meat cut into 1/4-inch coins
1/4 cup pomegranate seeds

Slice fennel thin and remove lacy frond tips. Set fronds aside for garnish. In a large bowl, combine sliced fennel, arugula, orange segments, and hearts of palm. Add Citrus Dressing and toss. Divide salad evenly and top each serving with 1/2 cup of lobster coins. Garnish with pomegranate seeds and fennel fronds.

Yield: 6 servings

CITRUS DRESSING
1 orange, juice only
1/2 lemon, juice only
3/4 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper to taste

In a large bowl, combine all ingredients and whisk to incorporate.

Chef's Tip: "Small super-food fruits like pomegranate seeds and blueberries are great for garnishing salads."

KUSHIYAKI STEAK SALAD
Executive chef Alexander Stoffels of the Pyramid Club in Philadelphia shares his inventive herbal entrée salad kicked up with mouthwatering grilled beef and Asian sesame-ginger vinaigrette.

1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 clove garlic, minced
1 tablespoon ginger, minced salt and pepper
2 pounds lean beef steak
1/4 cup rice wine vinegar
1/4 cup grapeseed oil
1 cup cilantro, stemmed and chopped
1 pound snow pea sprouts, stemmed (or broccoli, red clover, or zesty sprouts)
1/4 cup fresh mango, julienned
2 ripe avocados, cut into 1/4-inch slices
1/4 cup roasted peanuts, chopped
1 cup fresh mint leaves, stemmed and julienned
2 bunches scallions, trimmed and cut into 2-inch strips
1 tablespoon canola oil

In a medium bowl, prepare marinade with soy sauce, sesame oil, honey, garlic, ginger, and salt and pepper to taste. Pour half the marinade over the beef, and marinate for 30 minutes.

To make the dressing, combine remaining marinade with rice wine vinegar, oil, cilantro, and salt and pepper to taste. Set aside.

In a large bowl, mix sprouts, mango, avocado, peanuts, mint, and scallions. Chill in refrigerator while steak cooks.

Preheat grill or cast-iron skillet on medium-high heat. Remove beef from marinade and pat dry with paper towel. Brush cooking surface with canola oil and cook on very-high heat for 3-4 minutes per side for medium rare. Remove from grill and let steak rest for at least 10 minutes. Slice steak into 1/4-inch slices.

Add dressing to salad mixture and mix thoroughly. Divide salad onto plates or into bowls, topping each with beef slices. Garnish with more chopped peanuts.

Yield: 6 servings

Chef's Tip: "Antioxidant-rich grapeseed oil is a new alternative for canola oil in salad dressings."

SEMINOLE CRUNCH SALAD WITH GRILLED FREE-RANGE CHICKEN
Executive chef Tim Drown of the University Center Club in Tallahassee, Fla., uses Asher blue cheese from Sweet Grass Dairy, a premier artisan cheese producer, on this  club favorite.

6 cups spring salad mix
3 Granny Smith apples, cored, cut in 1/2-inch dice
1 cup dried tart cherries
1 cup fresh shelled sweet green peas, or frozen peas
1 cup celery, thinly sliced
2 cups blue cheese, crumbled
4 free-range chicken breast halves, grilled, cooled, and cut into 1/2-inch dice salt and pepper to taste
Vermont Maple Dressing (recipe follows)
1 cup walnut halves, toasted, skins removed

In a large bowl, toss all ingredients except dressing and walnuts. Divide salad into bowls. Drizzle each with Vermont Maple Dressing and garnish with toasted walnuts.

Yield: 6 servings

VERMONT MAPLE DRESSING
1 cup mayonnaise
1 cup Vermont pure maple syrup
1/2 cup champagne vinegar
1/4 cup olive oil

In a medium bowl, whisk together all ingredients.

Chef's Tip: "Apples and nuts add a healthier crunch to salads than bread croutons."

Add your comment

1 comment

  • I always love steak salad, but this one is phenominal!

    By Betty Reid On 06/17/2010 9:49 PM

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