Forks Over Knives (22 page)

ISA CHANDRA MOSKOWITZ |
APPETITE FOR REDUCTION

SALADE NIÇOISE IS
a bistro staple. It’s steamed potatoes, crisp green beans, and salty Niçoise 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 a more traditional balsamic vinaigrette 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.

SERVES 4

One 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 Niçoise 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 (
page 114
)

1.
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.

2.
Transfer the potatoes and green beans to the ice bath immediately. Let them cool while you prepare everything else.

3.
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.

4.
To assemble, place the lettuce in wide bowls. In a Salade Niçoise, 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.

TIP
This salad doesn’t call for the entire recipe of the goddess dressing; reserve the rest for sandwiches the next day.

ISA CHANDRA MOSKOWITZ |
APPETITE FOR REDUCTION

THIS 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.

SERVES 6 (3 TABLESPOONS EACH)

2 to 3 average-size garlic cloves

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

1.
Pulse 2 cloves of garlic, the chives, and the parsley in a food processor just to chop everything up. Add the remaining ingredients and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now you should adjust it to your liking. See if it needs more salt and garlic, and thin the dressing with a tablespoon or two of water, if needed. Note that it will thicken a bit as it’s refrigerated, so if it appears thin, don’t worry!

2.
Transfer to a tightly sealed container and chill until ready to serve.

CHEF DEL SROUFE | WELLNESS FORUM FOODS

MAKE THIS SALAD
with the freshest strawberries when you can. It makes all the difference in the world! if you’d like, serve the salad with the dressing on the side so each guest can add as much or as little as they would like. The dressing really proves the point that you don’t need to use oil to achieve a full flavor!

SERVES 4 AND MAKES ENOUGH DRESSING FOR 12

SALAD

1 large head of romaine lettuce, washed, dried, and cut into 1-inch pieces

1 medium red onion, thinly sliced

½ cup toasted sunflower seeds, optional

1 large carrot, peeled and grated

1 pint fresh strawberries, washed, hulled, and cut in half

DRESSING

4 cups strawberries, washed, hulled, and sliced

1 medium shallot, minced

½ cup balsamic vinegar

½ teaspoon freshly ground white pepper

½ cup agave nectar or brown rice syrup

1 tablespoon dried tarragon

1 teaspoon salt

1.
Mix all the salad ingredients together in a large bowl.

2.
Puree all the dressing ingredients in a blender until smooth and creamy, stopping once or twice to scrape down the sides.

3.
Toss the salad with Strawberry Tarragon Dressing to taste.

ANASTASIA ST. JOHN | COMPASSIONATE DIET AND LIFESTYLE ADVOCATE

THIS SLIGHTLY SWEET salad is fresh and light.

SERVES 4

5 ounces mixed greens

1 cup fresh or frozen raspberries, thawed

1 medium carrot, shredded

2 tablespoons hemp seeds

Raspberry-Orange Vinaigrette dressing (recipe follows)

Toss all the ingredients with Raspberry-Orange Vinaigrette dressing.

ANASTASIA ST. JOHN | COMPASSIONATE DIET AND LIFESTYLE ADVOCATE

THIS DRESSING is the perfect topping to the Raspberry-Hemp Mixed Green Salad or any summer salad.

1 cup orange juice

½ cup fresh or frozen raspberries, thawed

¼ cup balsamic vinegar

Freshly ground black pepper

Puree orange juice, raspberries, and balsamic vinegar in a blender until smooth. Add black pepper to taste.

MARY MCDOUGALL | THE MCDOUGALL PROGRAM

A SIMPLE, YET fantastic, dressing that is usually in my refrigerator to dress many varieties of greens.

MAKES 1 CUP

⅓ cup water

¼ cup rice vinegar

¼ cup low-sodium soy sauce

½ teaspoon red pepper flakes, optional

¼ teaspoon minced garlic

¼ teaspoon grated ginger

¼ teaspoon guar gum

Combine all the ingredients in a small jar with a lid and shake until well mixed.

Tip
Guar gum is a thickening agent that does not require cooking. It gives oil-free dressings a nice consistency for clinging to salad leaves.

MOIRA NORDHOLT | THE FEEL GOOD GURU

YOUR BABY GREENS will sing with this simple and delicious salad dressing. Make it in advance and let it sit, covered, at room temperature until you’re ready to serve. Fresh lemon and ginger go so nicely together, with just a touch of sweetness from the pure maple syrup. This recipe makes two salad portions.

SERVES 2

1-inch piece of fresh ginger, grated finely

Juice of 1 juicy lemon

2 tablespoons maple syrup

Mix all the ingredients together in a small bowl.

ANN CRILE ESSELSTYN |
PREVENT AND REVERSE HEART DISEASE

EVERY TIME WE eat our daughter Jane’s salads we ask, “What is this delicious dressing?” It is easy to make and to adjust to personal taste.

MAKES ABOUT ⅓ CUP

3 tablespoons balsamic vinegar

2 tablespoons mustard of choice

1 tablespoon maple syrup

Mix all ingredients in a small bowl with a whisk until smooth.

MARY MCDOUGALL | THE MCDOUGALL PROGRAM

A SPICY CITRUS dressing that really perks up your salads.

MAKES ABOUT 1½ CUPS

1 cup orange juice

¼ cup Dijon mustard

½ cup rice vinegar

2 garlic cloves

1 tablespoon chile powder

1 tablespoon sweet chile sauce

½ teaspoon guar gum

Puree all the ingredients in a blender until smooth.

LEANNE CAMPBELL DISLA |
WHOLE PLANTS COOKBOOK

THIS DRESSING GIVES a tangy, Southwestern flavor. It works well on bean salads in addition to green ones.

SERVES 8

2 garlic cloves, minced

¾ cup soft avocado

¼ cup white wine

2 tablespoons lime juice

1 teaspoon Dijon mustard

¼ teaspoon sea salt

¼ teaspoon black pepper

Put all the ingredients in the bowl of a food processor and pulse until well combined. Refrigerate overnight to blend the flavors.

RIP ESSELSTYN |
THE ENGINE 2 DIET

THIS IS ONE of my favorite dressings. My wonderful friend Bridget, who introduced me to the many wonders of vegetarian cooking, whipped it up for me one night in 1996, and my salads have been grateful ever since.

SERVES 2

2 tablespoons nutritional yeast

1 tablespoon tamari

1 tablespoon mustard

1 tablespoon balsamic vinegar

Juice of 1 orange, lime, or lemon

1 tablespoon agave nectar, honey, or maple syrup

1 teaspoon vegetarian Worcestershire sauce