Archive | Salad

“Summer Salsa” Brown Rice Salad with Cilantro Vinaigrette

By Maria Anselmo

Serves 4-6 | Rice salads are so versatile, you can use a variety of fresh ingredients and toss in a dressing of choice. I prefer to use vegetable broth in place of water, or a mix of 50/50 when cooking rice because it adds a layer of flavor.

3 cups cooked organic brown rice (from 1 cup uncooked)

1 cup seeded tomatoes, in ½” dice

1 cup diced patty pan or yellow squash, in ½” dice

½ cup diced red onion, in ½” dice

1 cup diced avocado, in ½” dice

Cilantro Vinaigrette

2 cloves garlic, peeled and pressed through a garlic press

1 cup packed fresh cilantro, stems removed, chopped lightly

Juice of 1 lemon (approx 2-3 tbsp)

⅓ cup olive oil

½ teaspoon kosher salt

1 teaspoon red pepper flakes

In a large mixing bowl, add cooked rice and stir in half of the dressing. Add tomatoes, squash and onion, mix to incorporate. Fold in the remaining dressing; then carefully fold in avocado to avoid mashing them. Adjust the seasoning to taste. Serve chilled or at room temperature.

To make the dressing:

Place garlic and cilantro in a food processor; pulse until finely chopped. With … Read More

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Chartreuse Salad

Serves 4-6 | This recipe, from chef Melanie Stewart at Whole Foods Market North Miami, makes a gorgeous all-green salad. Change the ingredients based on what’s fresh and in season.

5 cups chopped romaine lettuce hearts (bagged variety is OK)

2 ripe avocados, pit removed, flesh scooped out, broken up with a spoon

6 ribs celery, chopped rough

1 cup pitted green olives

½ cup shelled pistachios or pumpkin seeds, shelled

Big handful basil leaves, about 1 cup, washed and patted dry

2 tablespoons fresh tarragon (optional)

In a large bowl, combine all ingredients and toss gently to combine. Fix the dressing.

Dressing

¼ cup extra-virgin olive oil

2 tablespoons lime juice

2 teaspoons Bragg liquid aminos

1 tablespoon local honey

Freshly ground black pepper to taste

Combine all ingredients in a Ball jar with a lid. Shake well. Pour dressing over salad and toss well.

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Goat Cheese 
Herb Dressing

Take advantage of our local goat cheese sources. Drizzle over roasted beets, red onion and arugula salad. Recipe: Maria Anselmo

4     oz. goat cheese, room temperature
2     tablespoons plain full-fat Greek yogurt
2     tablespoons light olive oil
2     teaspoon apple cider vinegar
1     tablespoon fresh lemon juice
½     tablespoon honey
1     tablespoon water (or more if needed)
⅛    teaspoon kosher salt
¼     teaspoon freshly ground white pepper
1     tablespoon fresh chives, minced

In a blender or food processor, puree all ingredients (except chives) until smooth. Scrape down the sides of the bowl; add in chive and pulse to incorporate. Adjust seasoning if necessary. Dressing should be thick but pourable. If it’s too thick, add water in small amounts until the proper consistency is achieved.

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Miso Carrot 
Ginger Dressing

Makes about ¾ cup | Toss this tangy dressing with thinly sliced cucumber, julienned snow peas and sweet peppers or chopped kale salad with shelled edamame, thinly sliced red onion and chopped cashews; or drizzle over roasted bok choy or tatsoi. This dressing will keep up to 3 days. Recipe: Maria Anselmo. Photo: Alfredo Añez

 1½     tablespoons white miso paste
1     medium carrot, chopped, cooked until soft
1     teaspoon freshly grated ginger root
1     teaspoon lime zest
2     tablespoons fresh lime juice (about 1 ripe lime)
2     tablespoons rice wine vinegar
½     teaspoon Sriracha
1         small garlic clove, mashed
1     small scallion, chopped
¼     cup grapeseed oil

Add all ingredients except oil to a small mixing bowl. Using an immersion hand blender on low setting, blend until well incorporated. While blender is running, slowly add oil in a stream and continue to blend until emulsified. Follow the same instructions if using a blender or food processor.

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Raspberry Vinaigrette

Makes about ¾ cup | Bright in both color and flavor, this dressing complements a green salad that incorporates fruits and nuts like apples or orange segments, pecans or walnuts. Recipe: Maria Anselmo

¼     cup fresh raspberries
½     tablespoon raw honey
1     teaspoon minced shallots
2     tablespoons raspberry-infused vinegar
⅛     teaspoon Himalayan pink salt
⅛     teaspoon freshly ground pepper
⅓     cup grapeseed oil

Press raspberries through a fine mesh sieve with a large spoon to puree. In a small mixing bowl, whisk together puree, honey and shallots. Add vinegar, salt and pepper and continue whisking until mixture is incorporated. Slowly add oil into raspberry mixture, whisking vigorously until dressing is emulsified.

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Broccoli and Tomato Salad with 
Avocado Dressing

Serves 4-6 | Raw broccoli on its own can have a strong taste and hearty crunch. Letting the broccoli marinate in the dressing allows it to mellow the flavor. A good use for our nearly year-round avocado season, this creamy dressing works for nearly any salad. The vinegar and citrus prevents the avocado from turning brown and, the dressing will keep in the fridge for a few days. Recipe: Maria Anselmo. Photo: Alfredo Añez

Dressing
1     small or ½ medium avocado, peeled and pitted
1     tablespoon white wine vinegar
1     lemon, zested
1     tablespoon freshly squeezed lemon juice
2     teaspoons Dijon mustard
2     teaspoons raw honey
1     small clove garlic, minced through a garlic press
1     teaspoon sea salt
Pinch ground black pepper
¼     cup extra-virgin olive oil

Salad
1     head broccoli, rinsed, trimmed and thinly sliced (a mandolin works well for this)
1     pint of cherry or grape tomatoes, halved
½     cucumber, peeled, seeded, cut into quarters, and sliced thin
3     oz. coarsely chopped, toasted pecans or slivered almonds
3     oz. shelled pumpkin seeds

Place ingredients for avocado dressing in a food processor or blender and process until smooth. If you find that the dressing is too thick, … Read More

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Roasted Red Pepper Vinaigrette

Makes about 1 cup | This recipe utilizes a basic lemon vinaigrette as the base. This dressing is perfect for roasted or grilled corn on the cob, but also works well with other grilled veggies. To save time, you can substitute one cup of jarred roasted pepper slices. An immersion hand blender works best for small jobs. But if you don’t own one, just transfer lemon vinaigrette and prepared peppers to a blender or food processor and puree as instructed. Recipe: Maria Anselmo

2    large red peppers, cored and quartered
3     tablespoons freshly squeezed lemon juice (approximately 1 lemon)
1     teaspoon lemon zest
1     tablespoons Dijon mustard
½     cup extra-virgin olive oil, plus extra to brush on peppers
1     teaspoon fresh oregano, minced

Place oven rack about 6 inches from the broiler, and turn broiler on. Arrange pepper pieces, skin side up, on a baking sheet lined with parchment paper. Brush pieces with olive oil and broil about 7 minutes or until pepper skins are charred. Place peppers in a bowl and cover with plastic wrap for 10 minutes until cooled. Meanwhile, make vinaigrette by whisking together lemon juice, zest and mustard in a small mixing bowl until smooth. Gradually … Read More

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Sesame Ginger Dressing

Makes about 1 cup | Pair this dressing with an Asian slaw containing shredded red cabbage, broccoli and carrots, or toss with multicolored carrots. I prefer Braggs Aminos, a gluten-free soy sauce alternative made from certified non-GMO soybeans. Recipe: Maria Anselmo. Photo: Alfredo Añez

 3    tablespoons grated yellow onion
2    tablespoons grated fresh ginger root (from a 1-inch piece)
¼     cup Braggs Liquid Aminos or soy sauce
¼     cup fresh lemon juice (about 1½ lemons)
2     tablespoons white vinegar
2     tablespoons raw honey
¼     cup grapeseed oil
2     tablespoons sesame oil
½     teaspoon salt
2     tablespoons sesame seeds
1     teaspoon red pepper flakes
Combine onion, ginger, lemon juice, vinegar, honey, oils and salt in a medium mixing bowl, and whisk well to incorporate. Stir in sesame seeds and red pepper flake. Refrigerate up to four days.

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Tomato Basil Dressing

Makes about 1½ cups | This dressing works well with Mediterranean dishes. Drizzle over slices of fresh mozzarella or burrata as part of an antipasti. Dressing will keep for two days. Recipe by Maria Anselmo. Photo: Alfredo Añez.

2    plum tomatoes, peeled, seeded, coarsely chopped (about ⅔ cups)
1    cup fresh basil leaves (packed), coarsely chopped, divided
1    small clove garlic, mashed
1    teaspoon minced shallot
¼    cup good-quality red wine vinegar
2    tablespoons water
¼    teaspoon kosher salt
¼     teaspoon finely ground black pepper
⅛     teaspoon sugar
⅔     cups extra-virgin olive oil

Measure out ¼ cup of the chopped basil. Chop until fine and set aside. Pulse tomatoes, basil, garlic and shallot in a blender or food processor. Add vinegar, water, salt, pepper and sugar and blend. While machine is running, slowly add oil in a stream and continue to blend until smooth. Transfer dressing to a container and mix in finely chopped basil.

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Le Festival Salade Monte Carlo

Serves 4 | Amid the green wave of Caesar salads and salad bars in most restaurants in the 1980s, this simple house salad adapted from the popular French restaurant Le Festival, on Salzedo in Coral Gables, is one of the most memorable.

Romaine, broken into bite-size pieces
Endives, broken into bite-size pieces
Hearts of palm, sliced in thin disks

Dressing
2     teaspoons Dijon mustard
1     egg*
2     tablespoons white wine vinegar
6     tablespoons vegetable oil
2    tablespoons honey
Salt and pepper to taste

Combine Dijon mustard and egg. Whisk in wine vinegar. Gradually whisk in oil and honey. Season to taste with salt and pepper. Toss well with romaine, endives and hearts of palm.

*This recipe calls for raw egg, which may increase your risk of foodborne illness. This was not a concern in 1981, when Caesar salads were popular menu choices. Today, you can substitute pasteurized egg.

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