Cool Salads For Summer

The Summer Solstice came and went, and now the season is officially swingin’—complete with lunches on the porch, patio and poolside among family and friends.

These two seafood salads are real crowd pleasers as main courses, or make smaller portions as a first course, followed by lamb, pork, steak or chicken as the entrée. Pass crusty Tuscan bread and pour ice-cold sauvignon blanc to complete the menu.

Bon appétit!

Crabmeat, Avocado, & Mango Salad With Curry Scented Vinaigrette(Serves 4 as main course, or 6 as first course)1½ pounds jumbo lump meat crab, picked over for shells

1 large avocado, preferably Haas, peeled and diced

Juice of 1 lime, for rolling avocado

2 medium red beets, roasted and peeled, cut into 1/2-inch by 1-inch sticks

1 large mango, peeled and diced

1 large head red leaf lettuce, washed and spun dry, torn into bite-sized pieces

1 medium red onion, sliced thin

1/2 bunch fresh cilantro leaves, or flat leaf parsley leaves, stems removed

Optional: 3 ears corn on the cob, cooked and kernels cut off

1 cup corn tortilla strips

For the dressing:

1 tablespoon good-quality mayonnaise

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lime juice, to taste

1 teaspoon curry powder, to taste

1/2 cup extra virgin olive oil, to taste

Sea salt and freshly ground black pepper, to tasteTo prepare:Whisk mayonnaise, mustard, lime juice and curry powder in a small bowl, until blended.

Slowly add olive oil, until the mixture becomes an emulsion.

Season with salt and pepper.

Taste and adjust the seasonings.

Refrigerate until serving time.

Peel, slice and dice avocado.

Roll in lime juice.

Cut cooked beets into “sticks.”

Peel, slice and dice mango.

Tear lettuce into bite-sized pieces.

Slice onion.

Cut kernels off the corncobs.

Toss lettuce, onion and cilantro together in a large bowl, until well mixed.

Drizzle a little olive oil on the greens, until they glisten.

Divide the greens and herb mixture among salad plates.

Toss avocado, beets, mango and corn (if using) together.

Sprinkle vegetables over the greens.

Place crabmeat and tortilla chips on top.

Drizzle 2 tablespoons of dressing on each salad.

Pass remaining dressing at the table.Shrimp Scampi On Chiffonade Of Romaine With Herbs And Cherry Tomatoes(Serves 6)1/4 cup safflower or peanut oil

6 to 8 large cloves garlic, quartered or sliced

1/4 teaspoon red pepper flakes, to taste

1½ pounds large shrimp, cleaned, deveined and tail shells intact

1/3 cup chopped fresh flat leaf parsley

1 head romaine lettuce, washed and spun dry

1 bunch scallions, roots and damaged leaves removed, sliced thin

1 cup whole fresh basil leaves, stems discarded

3/4 cup whole fresh dill leaves, stems discarded

1/2 cup fresh flat leaf parsley leaves, stems discarded

1/4 cup fresh mint leaves, stems discarded

Extra virgin olive oil, for drizzling

White balsamic vinegar, for drizzling

Malden salt and freshly ground black pepper, to taste

12 Campari tomatoes, washed, stems removedTo prepare:Roll the lettuce leaves as if they were cigars.

Cut into very thin slivers.

Transfer to a mixing bowl.

Add scallions and all the herb leaves.

Toss well to mix.

Drizzle extra virgin olive oil and balsamic vinegar on the greens.

Toss well, until they are coated.

Divide the mixture of greens on large salad plates.

Add safflower oil to a large, deep skillet over moderate high heat.

Add garlic and red pepper flakes when the oil shimmers.

Sauté until pepper is aromatic and the garlic is light brown, about 4 minutes.

Remove garlic and pepper flakes with a slotted spoon.

Keep oil in skillet, adding extra if necessary.

Rinse, drain and pat shrimp dry with paper towels.

Sauté, just until they are pink and curled, about 3 to 4 minutes.

Remove with slotted spoon.

Immediately transfer to a paper towel-lined plate.

Sprinkle shrimp with salt and pepper.

Arrange the shrimp on the greens.

Garnish with tomato halves, or quarters.

Drizzle hot cooking oil over the whole affair and serve at once.