SUMMER SALADS

Creamy Seafood, Pea, and Pepper SaladThis simple salad is easy to toss together and is a wonderful mixture of colors, flavors, and textures. The salad stores well and can be made up to a day in advance, but do not add the almonds until right before serving.

2 cups trimmed and halved snow pea pods
1 medium chopped red bell pepper
1 medium chopped yellow bell pepper
4 chopped scallions
8 ounces imitation crab chunks
6 ounces salad shrimp
1/2 cup mayonnaise
1/3 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
Salt
Freshly ground black pepper
1/3 cup toasted almonds

Toss together the peas, peppers, scallions, imitation crab, and shrimp in a large bowl. In a small bowl mix together the mayonnaise, parsley, lemon juice, sugar, salt, and pepper. Mix the salad with the dressing. Refrigerate for at least an hour before serving. Top with the toasted almonds before serving.

Makes 8 servings.

Preparation Time: 10 minutes
Total Time: 10 minutes

LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO
INGREDIENTS

• 3 tablespoons coarse sea salt
• 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
• 1 cup Greek-style yogurt
• 1 tablespoon imported French mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup minced fresh chives
• 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
• 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
• 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
• Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates

PREPARATION

1. Prepare a large bowl of ice water.

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)

3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

POATATO, GREEN BEAN,AND CORN SALAD
INGREDIENTS

• 4 pounds small white boiling potatoes (about 2 inches in diameter)
• 5 tablespoons cider vinegar
• 3 tablespoons coarse-grained mustard
• cup plus 2 tablespoons olive oil, or to taste
• 1 pound haricots verts (thin French green beans) or regular green beans
• 6 ears corn

PREPARATION

In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, halve larger ones and in a large bowl toss potatoes with 2 tablespoons vinegar.

In a small bowl whisk together mustard, remaining 3 tablespoons vinegar, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.

Trim beans and, working over a bowl, cut corn kernels from cobs. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 1 minute for haricots verts or about 5 minutes for regular green beans, and transfer with a slotted spoon to ice water to stop cooking. Drain beans well and add to potatoes. Return water in pan to a boil and blanch corn 30 seconds, or until crisp-tender. Drain corn in a sieve and rinse under cold water to stop cooking. Drain corn well and add to salad. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. Gently toss salad with dressing and salt and pepper to taste until combined well.