Chopped Salad With Jalapeño-Ranch Dressing Is Flexible and Fun

However you modify it, don’t skip the crushed chip topping.

By Emily Weinstein

There are times when you don’t want to cook, and there are times when you can’t bear to cook — that extra tablespoon of desperation keeps you from walking into the kitchen and turning on the stove. I feel that most acutely at the height of the summer, when it’s just too hot to do much of anything.

So: Don’t cook! We have 24 no-cook recipes for you, including silken tofu with spicy soy dressing, a charcuterie board and the chopped salad below. And if you do decide to cook, keep it minimal. The recipes below are fast, summery and require little in the way of effort. (No matter what you do, mix yourself a tinto de verano. I’ll make mine with Sprite.)

Tell me what you’re eating at [email protected]. And from now until Aug. 15, text a fruit or vegetable emoji to 361-COOK-NYT (361-266-5698) and get free recipes from us for your summer produce.

1. Chopped Salad With Jalapeño-Ranch Dressing

It’s a salad, it’s a meal, it’s a party: Alexa Weibel’s recipe is everything you would want it to be, and possibly even more. Add chicken, shrimp or tofu if you’d like, though I’m asking you nicely not to skip the crumbled tortilla chip topping.

View this recipe.

2. Grilled Salmon

Salmon is the perfect fish for the grill: It’s not especially fragile and it won’t dry out as it cooks. Steven Raichlen’s recipe is as straightforward as it is delicious with that dollop of mustard sauce. (Don’t have a grill? Use the broiler.)

View this recipe.

3. Grilled Chicken With Charred-Scallion Chimichurri

Kay Chun makes this entire meal on the grill. You first grill chicken breast, romaine lettuce and scallions all together. The singed scallions are then chopped and added to chimichurri sauce, which you serve with the chicken and romaine. (I’d add some grilled bread, too.) This is making me hungry.

View this recipe.

4. Soy-Butter Corn Ramen

Sweet corn pairs brilliantly with noodles of all kinds, as evidenced in this new dish from Hetty Lui McKinnon. Hetty uses only five ingredients to make this particular magic: instant dried ramen noodles, corn, butter, soy sauce and scallions.

View this recipe.

5. Tuna Mayo Rice Bowl

Eric Kim’s version of this pantry dish is one of the more delicious things you can make with a can of tuna. (This is high praise, as there are a seemingly infinite number of superb ways to use canned tuna.) I’ve made this for both lunch and dinner, adding chopped kimchi and sliced scallions for contrast and zip, and to make it a full meal in a bowl.

View this recipe.

We’re experimenting with sending you this newsletter on Tuesday, rather than Friday. Tell me what you think by emailing me at [email protected]. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.

View all recipes in your weekly plan.

Emily Weinstein is the Food and Cooking editor of The New York Times. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes. More about Emily Weinstein

Site Index

Site Information Navigation

Source: Read Full Article