Archive | Salad

Cantaloupe, Mint and Basil Salad

Recipe courtesy of Olivia Chase, co-owner of Farmer and the Cook in Meiners Oaks (FarmerAndCook.com) with her husband, Steve Sprinkel.

Makes 4–6 servings

Dressing:
1 tablespoon lime zest
1 cup lime juice
1 tablespoon chia seed
¼ cup shallot, peeled and minced
1 cup coconut milk
¼ cup brown sugar
1 teaspoon fresh ginger, grated
½ teaspoon sea salt, or to taste

Salad:
1 cantaloupe, peeled, cut in half, seeds scooped out, sliced into
¼-inch pieces
½ cup white (or sweet yellow) onion, thinly sliced
1 cup radishes, thinly sliced
1 cup green beans, trimmed and cut in half
½ cup basil leaves
¼ cup mint leaves

For dressing: Combine lime zest, lime juice, chia seed and shallot and set aside for 10 minutes. Add the coconut milk, brown sugar, ginger, and sea salt. Whisk together or blend in a blender.

For salad: Place cantaloupe, onion, radishes and green beans on a plate and drizzle dressing over the top. Sprinkle basil and mint leaves over the top.

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FRESH CORN SALAD

Lovely colors, bright flavor and multiple textures—this salad is a nice alternative to green salads.

Serves 6–8

2 cups fresh corn kernels
1 tablespoon grapeseed oil
2 cups cherry tomatoes, halved
½ cup green onion, thinly sliced
½ cup red pepper, cut into small dice
½ cup cucumber cut into small dice
1 avocado, peeled, pit removed, cut into small dice
1 tablespoon minced tarragon
1 tablespoon minced Italian parsley
Salt and pepper
1 tablespoon lime juice
2 tablespoons olive oil

Heat a small sauté pan on medium, add the grapeseed oil and sauté the corn kernels until lightly charred, about 4–5 minutes.

Remove to a medium mixing bowl and let cool.

Add tomatoes, green onion, red pepper, cucumber and the herbs, lime juice, salt, pepper and olive oil and mix well. Taste for seasoning,
adjust and fold in the avocado.… Read More

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COUSCOUS SALAD

Thought to have originated in North Africa, couscous—which is made from rolling semolina (the heart of durum wheat) into a fine grain—is one of the traditional dishes of Morocco, Tunisia and Algeria. It’s usually cooked with vegetables and some meat, herbs and a variety of spices. As couscous has become more widely available and easier to prepare, its popularity has spread worldwide.

I like to use couscous in salads and incorporate the herbs, fruits and vegetables I have on hand. If apricots are not in season, you can use dried apricots or peaches instead. You can also use different herbs such as parsley or cilantro. Couscous is a wonderful picnic food.

Serves 8
3 tablespoons olive oil
2 cups couscous (uncooked)
1 red onion, peeled and thinly sliced
⅓ cup dried cranberries or cherries
Zest of 1 lemon
1 large bunch chives, finely chopped
¼ cup pistachios, chopped
1 tablespoon red wine vinegar
Coarse sea salt
6 apricots, each cut into 8 pieces

Bring 2 cups salted water and 1 tablespoon olive oil to a boil in a large saucepan. Add the couscous, cover, remove from the heat and let sit for 10 minutes. Remove the lid and fluff the … Read More

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WILD MUSHROOM AND PEA SALAD

This is a fresh, crunchy salad with lots of tasty, golden mushrooms in it.  You can use any blue cheese—I like to use a creamy Stilton—and any  combination of mushrooms. If you don’t like blue cheese, use feta. Try to
serve this whilst the ingredients are still warm, as the cheese melts slightly  and makes it even more delectable.

Serves 8
1 tablespoon butter
1 pound assorted wild mushrooms, cleaned and sliced
Olive oil
1 pound English peas, snap peas (cut on a bias), green peas

For the vinaigrette:
¼ cup olive oil
1 tablespoon pear Champagne vinegar
Sea salt and black pepper
2 tablespoons chives, finely chopped
1 tablespoon blue cheese

Place the butter in a large pan over medium-high heat and add the sliced mushrooms. Cook until just browned. Remove the mushrooms from the pan before they start to render any water. Set aside on a plate.

Return the pan to the heat and add a little olive oil. Add all the peas and cook for 3–4 minutes so that they are cooked through but still somewhat firm.

In a large salad bowl, whisk together the olive oil and vinegar. Stir in some salt and pepper and all … Read More

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PEPPERED GRILLED STRAWBERRY SALAD

Serves 6

1 pint strawberries
¼ cup hot pepper jelly
6 ounces baby greens
2 tablespoons sliced toasted almonds
4 ounces goat cheese, crumbled
¼ cup diced cucumber
2 tablespoons orange juice
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 tablespoon shallot, minced
Salt and pepper
⅓ cup canola oil

Heat a stovetop grill pan or use your outdoor grill. Wash and hull the strawberries and thread onto a skewer. Grill briefly (1–2 minutes per side), brushing with the pepper jelly after they have been turned. Remove and reserve.

Whisk together the orange juice, vinegar, mustard, shallot, salt and pepper.

Slowly whisk in the oil; taste and adjust seasoning. Toss the greens, almonds, goat cheese and cucumber with the dressing; top with the grilled strawberries.… Read More

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TANGY CELERIAC SLAW WITH DRIED CHERRIES

This recipe is adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2013).

Serves 4

2½ tablespoons lemon juice

1 teaspoon cider vinegar

2 tablespoons Dijon mustard

¼ cup olive oil

2 tablespoons canola oil

1 teaspoon sugar

2 cloves garlic, minced

3 tablespoons chopped parsley

2½ tablespoons chopped dill

3 tablespoons diced preserved lemon rind (store-bought or homemade)

1 cup coarsely grated golden beet (about 1 medium)

2 cups celeriac, peeled and cut into thin matchsticks

½ cup dried sour cherries

Salt and pepper to taste

Mix lemon juice, vinegar, mustard, olive oil and canola oil in a small bowl. Add sugar, garlic, parsley, dill and preserved lemon (rinse rind under cold water before dicing) and stir. Set aside. Prepare beets and celeriac. Put beets, celeriac and dried cherries in a bowl and pour dressing over mixture. Gently toss to mix. Season with salt and pepper to taste.

The salad is best when it’s refrigerated for an hour before serving to let the flavors meld.… Read More

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Triple Lemon Bulgur Salad

Inspired by tabbouleh, this salad relies on lemon three times:

The lemon juice added to the water for soaking the bulgur, and the dressing with both lemon juice and lemon peel. (You’ll need about 2 medium to large lemons for the salad.) The recipe is infinitely adaptable, as you can substitute other cooked grains—rice, barley, quinoa, etc.—for the bulgur, use different combinations of herbs (cilantro, dill?), vary the vegetables (raw, cooked or roasted) to the season or your taste, add feta or goat cheese, chicken or fish, nuts. Even fruit (fresh or dried). In Ripe, Nigel Slater offers a tabbouleh with fresh plums or peaches, which is quite delicious.  Here is the basic recipe—take it from here!

  • 1 cup bulgur
  • I cup boiling water
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 bunch green onions, whites and part of the greens, chopped
  • 1 bunch parsley, finely chopped
  • I small bunch mint, finely chopped (or 2 teaspoons dried mint. Or both.)
  • Zest of 1 lemon, finely grated
  • Vegetables, such as chopped red pepper, cherry tomato halves, roasted cauliflower, cooked green beans, asparagus, etc.
  • Optional: garbanzo beans or white beans, sliced kalamata olives, feta cheese, walnuts, sesame seeds, etc.
  • Salt and
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BLOOD ORANGE & FENNEL SALAD

Ingredients
4 blood oranges
2 medium-sized fennel bulbs
1 small red onion
1 head radicchio
1 head green leaf lettuce
4 Tbs. olive oil
1 Tbs. lemon or lime juice
1 tsp. Orange juice
1 egg yolk, separated
salt and pepper to taste

Peel the oranges and separate into sections, removing as much white pith as possible. Wash the fennel and remove green stalks and any bruised or discolored outer leaves. Cut the fennel vertically into a fine julienne. Peel the onion and dice finely. Wash the radicchio and lettuce and tear into bite-sized pieces. Place these ingredients into a salad bowl.

Combine the remaining ingredients in a small bowl and whisk until thoroughly emulsified.

Pour dressing over salad and toss. Divide on salad plates.

Serves 4 people.… Read More

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SALAD WITH GOAT CHEESE AND AVOCADO IN A PIXIE TANGERINE VINAIGRETTE WITH CANDIED PIXIE PEEL

By Kate Slaton Dunbar (Issue #33, Summer 2010)

CANDIED PIXIE PEEL

3–4 Pixie tangerines

2 cups water

2 cups sugar

Remove peel from Pixies with a potato peeler, making sure to remove only the peel and not the white pith, which can be bitter.  Bring water to a boil, add peels and boil for 8 minutes; remove from water and refill the pot with 2 cups water and bring to a boil.  Add sugar and stir until dissolved, then add peels to the water and sugar, boil until transparent, 10 to 15 minutes. Drain and allow to dry before storing. The sugar liquid may be reserved as Pixie tangerine simple syrup.

SALAD

1 pound salad greens, washed and dried

3 ounces goat cheese

½ red onion, thinly sliced

1–2 avocados, sliced

1–2 fresh tomatoes, sliced

3–4 Pixie tangerines (from candied peel) Juice from 2 Pixie tangerines (1/8 to ¼ cup of juice, depending on your taste)

¼ cup red wine vinegar

2/3 cup olive oil

1 tablespoon good Dijon mustard

Salt and pepper to taste

Thinly slice red onion and place in a small bowl.  Pour red wine vinegar over onion and let sit for 15 minutes. Take candied Pixie … Read More

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ROASTED KABOCHA SQUASH SALAD

By Olivia Chase (Issue #37, Summer 2011)

Our instinct toward eating organic, seasonal and local foods seems to be the best prescription for a healthy body, spirit and planet.

2 or 3 pound Kabocha squash

2 cloves garlic, peeled

Olive oil to brush squash

4 handfuls salad greens

1 handful arugula

1 small handful garden herbs such as basil, mint and/or sage (but not too much sage)

4 tablespoons fresh pomegranate seeds

4 tablespoons roasted pumpkin seeds

2 tablespoons extra-virgin olive oil

1 teaspoon lemon juice

1 teaspoon balsamic vinegar

Unrefined sea salt and freshly ground pepper

Parmigiano-Reggiano shavings for garnish

At 375°, roast whole squash on a lightly oiled baking sheet for about 20 minutes or until is just soft enough to cut but still very firm.  Remove from oven and cool while you wash and dry salad greens and arugula. Cut the top and bottom off of the squash and then cut in half from the top down. Cut the squash into ½-inch wedges, following its curves. The peel is edible, so no need to remove it. Rub each side of the slices with the garlic, then lightly brush with olive oil. Place in a baking dish, without … Read More

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