Giada's Feel Good Food (17 page)

A spin on the Los Angeles restaurant The Ivy's chopped California salad, this recipe uses fewer ingredients that still pack a lot of flavor so that it's easier to make at home. The salad only gets better as it sits overnight in the fridge, which means it is perfect to make ahead and pack for lunch. Butter lettuce holds it nicely—like a wrap—but you could just as easily serve it over leftover quinoa or brown rice.
serves 4

for the salad:
In a medium bowl, mix together ¼ cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, salt, and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into ½-inch pieces.

for the dressing:
In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.

In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.

I have to admit this is a completely nontraditional panzanella, given that the bread is replaced by crispy pita chips served alongside. I like this fun and healthy twist on a classic recipe. The combo of the hearty veggies with the crunchy chips paired with a little yogurt sauce is my idea of a perfect light lunch.
serves 6

for the panzanella:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a medium bowl, toss together the eggplants, zucchini, bell pepper, artichokes, oil, salt, and pepper. Grill the vegetables until grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the vegetables into ¾-inch pieces.

In a large bowl, toss together the grilled vegetables, chickpeas, sun-dried tomatoes, basil, parsley, vinegar, capers, lemon zest, lemon juice, and agave. Refrigerate for at least 30 minutes and up to 1 day before serving.

Preheat the oven to 400ºF.

Split the pita breads in half horizontally to make 4 rounds. Cut each round into sixths. Arrange the pita in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.

for the sauce:
whisk together the yogurt, parsley, lemon juice, vinegar, agave, salt, and pepper in a small bowl until well combined.  

To assemble, divide the vegetable panzanella among 6 plates. Add 4 pita chips to each plate and dollop the yogurt sauce on top.

I gave an Italian-style salad a California spin to make a light lunch. The radicchio is slightly bitter and the arugula has a little spiciness—both of which are complemented by the sweet delicate pear. Croutons and walnuts add crunch and Parmesan cheese infuses saltiness and a savory quality. This is one colorful, beautiful salad.
serves 4

for the croutons:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Brush the bread on each side with the olive oil. Grill until grill-marked and golden, 1 to 2 minutes per side. Cool slightly and then cut into ¾-inch cubes.

for the dressing:
In a small bowl, whisk together the oil, wine, honey, mustard, salt, and pepper until smooth.

for the salad:
In a large bowl, combine the radicchio, arugula, pears, walnuts, and croutons. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan cheese on top, and serve.

Rather than make a classic rice pilaf, which I learned to prepare in cooking school, I take this dish in a more modern California direction using quinoa as the main ingredient. And instead of relegating this to side-dish territory, I add even more flavors—cucumber, arugula, mint, lemon zest, and almonds—so the pilaf becomes a true meal all on its own. Serve this hot or at room temperature. Leftovers are good chilled, straight from the fridge, too.
serves 4