Salute with salad

Many of you will fire up the grill this weekend or visit a friend or family member for an old-fashioned barbecue. The past few Memorial Day weekends have been washouts. Still, some diehards simply don protective gear and grill in any kind of weather.

If you are fortunate enough to have been invited to a cookout, be sure to ask the four words that always bring a smile to a host or hostess: "What can I bring?"

I like to bring salads and side dishes that are easy to prepare and travel well. If I opt for a salad, I add the dressing at the home of the hosts. Sometimes I get inspiration from a restaurant dish, a television cooking show or by studying the prepared-food cases at supermarkets and specialty stores.

Several weeks ago, I enjoyed an artichoke dish at Gnocchi and realized I no longer have to cook fresh globe artichokes. I can easily substitute good-quality marinated artichokes from the jar.

I recently watched Walter Staib, chef/proprietor of The City Tavern, prepare an unusual cole slaw on a cooking show. The dressing was a heady combination of bacon and vinegar.

Whether you are hosting a barbecue or attending one this weekend, here are recipes for side dishes that are a snap to prepare.

Artichokes with White Beans

Ingredients:

2 (8-ounce) jars marinated artichoke hearts
2 (15-ounce cans) Great Northern white beans
3 stalks of celery, diced
3 carrots, peeled and diced
Olive oil, to taste
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Drain the white beans in a colander and rinse under cold water. Place the beans in a pretty serving bowl. Add the artichokes, with their marinade, celery and carrots. Gently blend the ingredients. Taste for olive oil; you might wish to add a few tablespoons. Add the lemon juice, salt and pepper. Toss well.

Serves six to eight.

German-Style Cole Slaw

Ingredients:

1 pound bacon
1 head green cabbage
1 head red cabbage
1/2 cup red wine vinegar or more, to taste
Sugar, to taste
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the bacon in a skillet and fry until crisp and brown. Remove the bacon to paper towels to drain. Allow to cool. Once the bacon is cool, cut into bite-sized pieces. Set aside.

Shred the cabbages in the bowl of a food processor fitted with the julienne or shredding blade. Place the shredded cabbages into a pretty serving bowl.

Place the red wine vinegar into a saucepan. Gently warm the vinegar. Add the sugar and blend well. Taste and correct for seasoning. The dressing should have a sweet-and-sour flavor.

Sprinkle the bacon bits over the cabbage. Season to taste with salt and pepper. Add the vinegar and toss well.

Serves six to eight.

Edamame and Baby Bok Choy Salad

Ingredients:

2 (8-ounce) bags frozen edamame
4 whole baby bok choy, sliced
1 red bell pepper, seeded and diced
1/2 cup extra-virgin olive oil
2 tablespoons sesame oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Cook the edamame according to directions on the bag. Drain them in a colander and rinse with cold water. Drain them and place them in a pretty serving bowl.

Add the baby bok choy and red pepper. Toss well. Add the olive oil, sesame oil and lemon juice. Season to taste with salt and pepper.

Serves six to eight.

Freeform Cool Asparagus

Ingredients:

2 pounds fresh asparagus
Kosher salt and freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
Juice of 1 lemon

Directions:

Place the asparagus in a frying pan. Cover with cold water, bring to a boil and simmer for about six to eight minutes, depending on the thickness of the asparagus. Do not overcook them. Drain the asparagus in a colander and refresh under cold water. Drain them and place them on a serving platter.

Serves six to eight.

Note from Phyllis: I sometimes add roasted red pepper strips. If I have a pint of grape tomatoes on hand, I will scatter them over the asparagus. Fresh mozzarella, either packed in water or in olive oil, is widely available. I like to use the small balls of mozzarella with asparagus. Just cut each one in half.

Chickpea and Corn Salad

Ingredients:

2 (15-ounce) cans chickpeas, rinsed and drained
2 (15-ounce) cans white corn, rinsed and drained
1 large red bell pepper, seeded and diced
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the chickpeas and corn in a pretty serving bowl. Add the red bell pepper and toss well. Add the olive oil and lemon juice and toss again. Season to taste with kosher salt and pepper.

Serves six to eight.

Note from Phyllis: It sounds unusual, but the chickpeas and corn are a delicious mix of flavor and texture. Florida corn has turned up at supermarkets and specialty stores. If you want to use Florida corn, make sure it is white corn. You will need at least six ears for this recipe. You can cook the corn in the microwave or blanch it in boiling water. Do not overcook the corn. Using a sharp knife, cut the kernels from the ears. You also can substitute frozen white corn in this recipe.

Potato, Black Olive and Fennel Salad

Ingredients:

12 Yukon gold potatoes
4 fresh fennel bulbs
Good sized handful pitted fresh black olives of your choice, such as Moroccan, Gaeta or kalamata
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Few drops of white truffle essence
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the potatoes in a pot and cover with cold water. Bring the potatoes to a boil, lower the heat to a simmer and cook for about 10 to 15 minutes. Do not overcook the potatoes. Drain the potatoes in a colander and run cold water over them.

When the potatoes are cool enough to handle, cut them into cubes and place them in a pretty serving bowl. Add the olives and fennel and toss gently. Add the olive oil, lemon juice and white truffle oil essence. Add kosher salt and pepper. Toss well.

Serves six to eight.