Appetite for Reduction (6 page)

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 20 MINUTES

T
here are lots of variations on taco salad, but one thing is certain—it’s got to be big and fat. This version uses low-fat baked corn tortilla chips for crunch, black beans for the meaty component, shredded lettuce (obviously), a fresh tomato salsa dressing for big taco flavors, and what taco salad would be complete without guacamole? Here, we use my slimmed-down version called Guacamame. To make the tortilla chips go a long way, I crumble them a bit over the top, kinda like croutons. If your taco salad is not complete without something cool and creamy, you can also use a bit of
Sanctuary Dressing
(page 29), if you like.

4 cups shredded romaine lettuce
1 (15-ounce) can black beans, drained and rinsed
1 recipe
Fresh Tomato Salsa Dressing
(recipe follows)
4 ounces low-fat baked tortilla chips
½ cup chopped fresh cilantro
4 servings
Guacamame
(about 1 cup, recipe follows)

Arrange the salad among four big bowls: First place the lettuce in the bowls, then layer on the beans and salsa. Crumble on the tortilla chips and top with the cilantro. Serve with Guacamame on the side.

SERVES 4 • ACTIVE TIME: 5 MINUTES • TOTAL TIME: 5 MINUTES

T
his is called salsa
dressing
, so it isn’t exactly salsa, more of a piquant and zesty dressing, perfect for salad greens and beans alike. Bonus: it’s completely fat free!

1 pound tomatoes (about 3 average-size guys)
¼ cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon red wine vinegar
2 teaspoons cayenne hot sauce
Freshly ground black pepper
⅛ teaspoon salt, or to taste

Chop up the tomatoes fairly small, placing them immediately in a mixing bowl so that not much liquid escapes. Add the remaining ingredients and use your hands to mush everything up really well. Let sit for 10 minutes or so to let the flavors meld. Chill in a tightly sealed container until ready to use, for up to 5 days.

SERVES 6; MAKES 1½ CUPS • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES

T
here are lots of recipes online for mock guacamole made out of asparagus or artichokes, and I’ve tried those, but really all they do is make me crave guacamole. I prefer guac the way God intended—with avocados! This version uses a mixture of avocado with edamame to cut the fat a bit but still give you that succulent, sexy avo goodness that you crave. It’s not quite as smooth as pure avocado guac, but it gets the
job done. Make sure to thaw your edamame for 12 hours before making this recipe, or thaw it in the microwave or by running under warm water.

4 ounces sliced avocado
1 cup frozen edamame, completely thawed
¼ cup water
¼ teaspoon salt
Juice of 1 lime
1 plum tomato, chopped
2 tablespoons chopped red onion
¼ cup loosely packed cilantro leaves (optional)
Pinch of cayenne, for spiciness (optional)

Place the avocado and edamame in a food processor. Pulse until everything is well chopped. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add the tomato, red onion, cilantro, and cayenne, if using, and pulse a bit, just to get the onion and tomatoes finely chopped and incorporated. Remove from the food processor, and taste for salt and seasoning. Serve ASAP.

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

S
alade Nicoise is a bistro staple. It’s steamed potatoes, crisp green beans, and salty Nicoise olives dunked in a lush dressing. Traditionally it is served with tuna, but I serve it with lightly mashed chickpeas that are spiked with briny capers. NYC sidewalk cafés are lined with ladies talking on their cell phones, reading French
Vogue
, and eating this salad. Now you can bring it home,
sans
all the bus exhaust in your face and the crazy drunk guy trying to steal the bread basket off your table.

Green Goddess Garlic Dressing is a perfect accompaniment, but you can also serve it with the more traditional
Balsamic Vinaigrette
(page 17) if you prefer. Tiny red potatoes work best here, but if you can’t find any, then chop up regular ones into 1-inch pieces. This recipe does make a bunch of dirty dishes, but be a goddess and have someone else clean them up! For time-management purposes, prepare the dressing while the potatoes are steaming, or (even better) prepare the dressing a day in advance.

1 (16-ounce) can chickpeas, drained and rinsed
2 tablespoons capers
½ pound small whole red potatoes
½ pound green beans, stems removed
½ small red onion, cut into thin strips
⅓ cup Nicoise olives (kalamata olives work, too)
8 cups chopped red leaf lettuce
1 cup cherry tomatoes (orange ones if you can get them)
Fresh parsley and chopped chives, for garnish
About ¾ cup
Green Goddess Garlic Dressing
(recipe follows)

Prepare your steamer for the potatoes. Once it’s ready, steam the potatoes for 10 to 15 minutes; they should be pierced easily with a fork. Meanwhile, prepare an ice bath by filling a mixing bowl halfway with ice water. Add the green beans to the steamer and steam for 2 more minutes, until the beans are bright green.

Transfer the potatoes and green beans to the ice bath immediately. Let them cool while you prepare everything else.

Place the chickpeas in a mixing bowl and use a small potato masher or a fork to mash them. There should be no whole chickpeas left, but they shouldn’t be completely smooth like hummus, either; you want some texture. Add the capers and 2 tablespoons of the dressing. Mix well and set aside.

To assemble, place the lettuce in wide bowls. In a Salade Nicoise, usually all the components are kept together, instead of tossed. Place a handful each of potatoes and green beans in piles on the lettuce, along with a wedge of sliced onion and a handful of tomatoes. Place a scoop of the chickpea mixture in the center and top with the olives. Garnish with fresh herbs and serve with the dressing on the side.

SERVES 6 (3 TABLESPOONS EACH) • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 15 MINUTES

T
his is the stuff! I don’t use the word mouthwatering lightly, but the moment this dressing touches my tongue it just permeates every taste bud, and perhaps even the very core of my being. Herby, garlicky, tangy, luscious, vibrant ... I’m gonna burn out all my food adjectives if I go on. I love to pour it on grain and bean salads. The tahini makes it a natural player in a Middle Eastern spread, and the miso makes it equally at home with Japanese dishes. But really, with all the flavors going on, it’s kind of everyone’s best friend. Again, use whichever miso you have on hand.

2 to 3 average-size cloves garlic
½ cup fresh chives
½ cup fresh parsley
2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon miso
⅓ cup water
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt