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5A Wednesday, July 24, 2013 – Daily News County Fare & tasty fresh How to make salads even kids will like By J.M. Hirsch Associated Press Like so many kids, my 8year-old son is no fan of green vegetables. Or at least that's what he moans any time I insist he force down yet more salad at dinner. So recently, I decided to blow his mind. I decided to create a salad he would love. A salad that didn't immediately trigger eye rolls and complaints. It ended up being easier than I thought. Step No. 1 — ditch the greens. I'm not saying the kid gets a free pass on having to eat leafy greens. But for this salad, we'd give them a break. Step No. 2 — start with something he loves. For my boy that means steak. He'd live on it if he could. As a result, we tend to always have some variety of steak kicking around, often a lean and flavorful bison steak or flank or something of that nature. And since this is a cold salad, leftover steak from last night's barbecue is just perfect. Step No. 3 — pair it with something fresh, something that has some acid and sugar to cut through the meatiness. In this case, fresh mango. But strawberries, diced apples, even sliced peaches would work, too. With the heavy lifting done, building the rest of the salad was simple. I diced radishes and red onion (super finely diced to make them less objectionable to the little guy) and added some chopped cucumber (the one green vegetable he says is not offensive). Dress it all with a simple, yet robust blend of toasted sesame oil, rice vinegar and chili paste (or you could use any bottled vinaigrette you prefer), and we had a salad we all could love. CHILI MANGO-BEEF SALAD For the steak, I like to use bison because it is extremely lean and naturally organic. But any leftover cooked steak is easily substituted. The trick is to slice it as thinly as possible. The steak should have just a hint of chew in the salad; large hunks will be too tough. Start to finish: 15 minutes Servings: 2 Two 6-ounce bison or other steaks, cooked as desired and cooled 1 large mango, peeled, pitted and diced 1 medium cucumber, chopped 2 red or Easter egg radishes, finely minced 1/2 small red onion, finely minced 1 tablespoon rice vinegar 2 teaspoons garlic-chili paste (or substitute a dash or so of bottled hot sauce) 1 teaspoon toasted sesame oil Kosher salt and ground black pepper Slice the steaks crosswise against the grain into strips as thin as possible. Roughly chop the strips to create bite-size pieces. In a large bowl, combine the steak, mango, cucumber, radishes and onion. Toss well. In a medium bowl, whisk together the vinegar, garlic-chili paste and sesame oil. Drizzle the dressing over the salad, then toss well. Season with salt and pepper. A summer take on beans and rice pepper Combine the red rice and water in a small saucepan. Bring to a boil, lower the heat until the liquid is barely bubbling, cover and cook for 20 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes, then uncover and fluff with a fork. Depending on whether your salad will be served warm or cold, partially cover the rice to keep it warm; let the rice come to room temperature; or cool, then refrigerate. Meanwhile, set up a steamer over a separate saucepan of water on medium heat. Steam the green beans, tightly covered, until just cooked through but not limp, 7 to 8 minutes. Cool if desired. Whisk together the almond butter, oil, lemon juice, vinegar and salt in a large salad bowl. Add the cooked beans, turning them gently in the dressing to coat. Stir in the rice. Taste, and adjust the seasoning. Add the chopped almonds and parsley, then season with pepper to taste; toss to incorporate. Serve warm, at room temperature or cold. NOTE: Toast the nuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the skillet to avoid scorching. Cool completely before using. By Joe Yonan The Washington Post When haricots verts, those pencil-thin green beans, make their appearance in farmers markets, I get about as excited as when I see sour cherries. Something has to happen, and fast. They're so delicate that they start to go limp after even just a couple of days in the fridge, and then what's the point? I might as well use regular old green beans. Not that there's anything wrong with that. But what's special about haricots verts is that very delicate nature, a quality that Clotilde Dusoulier in "The French Market Cookbook" (Clarkson Potter, 2013) refers to as their "youthful bounce." Dusoulier, you may know, is the wildly popular blogger behind Chocolate and Zucchini, and with her charming new book she is showcasing, as the subtitle puts it, "Vegetarian Recipes From My Parisian Kitchen." She's a flexitarian these days, but with the cookbook she wants to show readers how to coax flavor out of the best locally grown, seasonal fruits and vegetables without relying on meats (mock or otherwise) or heavy amounts of cheese or even too many carbs. That's the way I'm trying to cook, too, so as I flipped through Dusoulier's charming book, a recipe for a green bean, red rice and almond salad demanded to be made. It happens to be vegan, but in keeping with Dusoulier's understated delivery it's not labeled as such. Nonetheless, it was a clear choice, because I had every ingredient on hand and didn't need to hit any market, French or otherwise. Dusoulier starts with leftover cooked rice, but the Bhutanese variety I had in The Washington Post, Deb Lindsey French Market Cookbook," by Clotilde Dusoulier (Clarkson Potter, 2013). GREEN BEAN, RED RICE AND ALMOND SALAD 6 servings 1 cup uncooked red rice (may substitute brown rice) 1 1/4 cups water 2 pounds haricot verts or thin green beans, trimmed 3 tablespoons all-natural unsweetened almond butter 3 tablespoons extravirgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon cider vinegar 1 teaspoon fine sea salt 2/3 cup almonds, toasted and coarsely chopped (see NOTE) 1 cup chopped fresh flat-leaf parsley Freshly ground black my pantry takes just 20 minutes, so I didn't feel behind in the slightest. In about the time I steamed the beans and made the dressing, it was ready for assembly — and my dinner companion and I were ready to eat. This salad combines chewy, slightly nutty red rice with crisp green beans (preferably thin haricots verts) in a dressing made creamy by almond butter. It can be eaten hot, cold or in between. MAKE AHEAD: The red rice can be cooked and refrigerated for up to 3 days or frozen for up to 3 months. The green beans can be cooked and refrigerated a day in advance. The salad without the almonds, parsley and pepper can be assembled and refrigerated a few hours in advance. Adapted from "The WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! 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