Salads too often are underestimated relegated to the side and given a costarring role supporting the main attraction.
But they do just as well as the star of the show, especially at dinner.
It really depends on what you put in them.
Warm weather is usually the time when cooks transition fromheavy comfort foodto lighter, easy-to-assemble salads.
But the truth is salads can be satisfying enough to be in your year-round meal-planning rotation.
Manning says this recipe is on a regular rotation at her house.
The toasted pine nuts add a bit of crunch and fanciness to whats really a throw-together dinner.
Put shallot, vinegar and 14 teaspoon salt in a medium bowl and set aside for 10 minutes.
Gradually whisk in 3 tablespoons oil.
Stir in olives and set aside.
Sprinkle fish on both sides with 12 teaspoon salt and pepper.
Heat 2 teaspoons of oil in large non-stick saute pan over medium-high heat.
Add fish, skin-side down, and sear until golden brown, approximately 3 minutes.
Transfer fish to plate.
Wipe out pan with paper towel, add remaining oil, and return to medium-high heat.
Add tomatoes and saute until they soften and begin to collapse, 4 minutes.
Transfer tomatoes to bowl with vinaigrette and toss to combine.
Divide arugula among four plates and top each with fish fillet.
Spoon 12 cup of vinaigrette over each salad, sprinkle with pine nuts, and serve.
Farro can be replaced with quinoa, brown rice or tiny pasta.
Cook farro in a large pot of boiling salted water until tender but still chewy, about 20 minutes.
Transfer to a large shallow bowl and stir in 2 tablespoons dressing.
(Can be prepared one day ahead.
Cover and refrigerate.)
Divide arugula among four plates and drizzle greens lightly with dressing.
Top arugula with farro mixture and drizzle with remaining dressing.
Sprinkle salads with remaining Parmesan, almonds and coarsely cracked pepper, and serve.
Connor notes that this salad makes use of herbs and greens that are abundant at farm stands.
