Smart Woman Online

The Season for Salads

Discovering Bija Organic Hydro-Therm Oils

April 7, 2009
Kerry Dunnington
Photography by Bryan Burris

Greek Shrimp Salad

I feel fortunate to live in Maryland, where we celebrate four seasons — along with the varied and abundant fruits and vegetables they bring. In summer, most of the produce I buy comes from farmers’ markets or roadside stands. Of all the seasons, I like summer the most for its bounty. I love the array of colors and flavors and the incredible choice.

For me, this is the season for tossed salads. I serve them as entrées or as side dishes with grilled seafood, meat, pork and/or chicken. I toss them with superb oils made by Bija (pronounced “bee-ha”) Organic Hydro-Therm Oils. The company attributes its oils’ exquisite taste and unsurpassed quality to Old World pressing methods. Bija’s oils have a distinct flavor, achieved with a process that involves light toasting, sea salt and filtered water. I was amazed by the difference in flavor when I tested Bija’s oils alongside other, similarly flavored, oils. The extraordinary taste of the Bija oils gives depth to my summer salad recipes.

Here are three favorites I serve when the summer’s harvest is at its peak:

The Greek Shrimp Salad boasts a marvelous array of flavors and lots of color. If you’re planning a summer dinner party, this is the ticket. It contains all the ingredients needed for a main meal. Your guests will be impressed, and they’ll also appreciate your making sure they get their vegetables!

Peanut Coleslaw is nice and crunchy. The mildly flavored cabbage gets a boost when tossed with the bold dressing, in which low-fat yogurt plays the predominant role.

Zucchini Slaw receives an unusual twist — the warm dressing is tossed with room-temperature zucchini. This method wilts the zucchini ever so slightly, which highlights the vegetable’s mild flavor; the toasted walnuts give this combination a pleasing texture.

Greek Shrimp Salad

First, plan accordingly: The shrimp need to marinate in the dressing for 4 hours.
The dressing and most of the salad can be prepared in advance — but wait to cut the avocado until right before serving. Then mix and toss with the dressing. Good slices of ciabatta or focaccia bread or crispy crackers are impressive companions.

Dressing

• 1/4 cup fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 clove garlic, crushed
• 1/2 cup Greek olive oil
• 1/2 cup fresh parsley, minced
• 1/2 teaspoon salt; pepper to taste
• 2 pounds large shrimp, steamed, peeled and deveined

Combine all dressing ingredients in a food processor and process until emulsified. Marinate shrimp in dressing for 4 hours.

Salad

• 1 teaspoon canola oil
• 1/3  cup pecan halves
• 1/2 teaspoon dried oregano
• 1/2 cup green onions, thinly sliced
• 3/4 cup Kalamata olives, pitted and chopped
• 6 generous handfuls assorted lettuce leaves broken into bite-size pieces
• 2-3 summer tomatoes, cut into wedges
• 2 ripe Florida avocadoes cut into bite-size cubes

In a medium skillet, heat canola oil over moderate heat; sauté pecans and oregano until nuts are lightly browned. In a large bowl, toss green onions, olives and lettuce leaves. Toss marinated shrimp with salad greens. Divide salad among 6 serving plates. Top salad with tomato wedges and avocado cubes. Garnish salad with toasted pecans. Serves 6.

What to drink?

Skouras white 2006.

Peanut Coleslaw

Cayenne pepper gives the dressing a good zing. To mellow the flavors, prepare a day ahead of time. Cabbage heads vary in size — you’ll need a total of about 20 good handfuls of shredded cabbage. (Cabbage shrinks after it has been dressed.)

• 3/4 cup plain low-fat yogurt
• 3/4 cup mayonnaise
• 1 tablespoon sesame oil
• 1/4 cup apple cider vinegar
• 1/2 medium red onion, cut into chunks
• 1 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 medium head of green cabbage, shredded
• 1 small to medium head of red cabbage, shredded
• 6 carrots, peeled and grated
• 1 cup roasted peanuts

In a food processor, combine the yogurt, mayonnaise, sesame oil, cider vinegar and red onion; purée until smooth. Add the celery seed, cayenne pepper, black pepper, salt and sugar; blend until all ingredients are incorporated. In a large bowl, toss green cabbage, red cabbage and carrots, then add dressing and stir. Just before serving, top with peanuts. Serves 12-15.

Zucchini Slaw

Prepare the dressing and toss the salad just before serving.

• 2 medium zucchini, unpeeled and cut into thin julienne strips
• 1 small red pepper, cut into thin julienne strips
• 2 medium shallots, thinly sliced
• 4 tablespoons walnut oil
• 4 tablespoons walnuts, chopped
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

In a large bowl, toss zucchini, red pepper and shallots. In a sauté pan over medium heat, heat oil and sauté walnuts for about 5 minutes, stirring frequently. Be careful not to burn the nuts. Remove from heat and stir in vinegar, sugar, salt and pepper. Pour over zucchini and toss; serve immediately. Serves 4-6.

Where to buy

You can find Bija Oils at Sunsplash Natural Foods for Less (7006 Reisterstown Road, Baltimore 21215. 410-486-0979.) Online, you can buy the oils at Visit www.florahealth.com. Whole Foods Market plans to begin stocking the oils on Aug. 1.

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