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Category: Salads & Dressings

Sautéed Golden Potato Salad with Leek and Black Olives

Sautéed Golden Potato Salad with Leek and Black Olives

Sautéed Golden Potato Salad with Leek and Black Olives

 

3 small baking potatoes (1 1/4 pounds), peeled and halved

1 quart low-sodium chicken broth

2 T. extra-virgin olive oil, plus more for drizzling

1 leek, white and tender green parts only, sliced crosswise 1/4 inch thick

4 C. mixed lettuces, such as arugula, mesclun and sunflower sprouts

12 pitted black olives, chopped

6 anchovies, thinly sliced

Kosher salt

Pepper

Red wine vinegar, for drizzling

 

In a medium saucepan, cover the potatoes with the broth and bring to a simmer. Cook over moderate heat until the potatoes are tender when pierced with a fork, 20 minutes. Using a slotted spoon, transfer the potatoes to a plate. Discard the broth, or strain and reserve for making soup later. Meanwhile, in a large skillet, heat 1 T. of the olive oil. Add the leek and cook over moderate heat, stirring occasionally, until softened and golden, about 3 minutes. Transfer to a plate. Heat the remaining 1 T. of olive oil in the skillet. Add the potatoes and cook over moderately high heat, turning, until golden and crisp, 2 minutes per side. Arrange the lettuces on plates. Using your hands, break the potatoes into large chunks and arrange them on top of the lettuces. Scatter the leek, olives and anchovies on top. Season the salad with salt and pepper, drizzle with vinegar and olive oil and serve.

Parma Ham, Mozzarella and Peach Salad

Parma Ham, Mozzarella and Peach Salad

Parma Ham, Mozzarella and Peach Salad

 

3 T. olive oil

2 T. lemon juice

1 tsp. balsamic vinegar

small pinch salt and pepper

 

2 little gem lettuces

2 peaches

1 Mozzarella ball

6 slices Parma Ham

10 fresh leaves basil

 

Mix together the vinaigrette ingredients in a jam jar or small jug and set aside while you make the salad. In a large salad bowl add the lettuce. Slice up the 2 peaches and remove the stone and add it to the lettuce. Pull the 1 mozzarella ball apart and add the pieces to the mix. Take the Parma Ham and pull it apart into chunky strands and add to the salad. Mix the salad together with a sprinkle of fresh basil leaves. Drizzle with the vinaigrette. Serve and enjoy

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

 

1 cup quinoa I used a combo of red and white quinoa, rinsed very well

2 cups vegetable broth

2 cloves garlic minced

1/4 cup freshly squeezed lemon or lime juice

3 tablespoons vegetable broth

1 teaspoon chia seeds or ground flaxseed

1 teaspoon ancho chile powder or other pure chile powder, not a blend

1/2 teaspoon cumin

1/4 teaspoon chipotle chile powder or to taste

1/2 tsp salt optional, or to taste

4-6 cups chopped kale leaves about 4-5 ounces

1 15-ounce can black beans about 1 1/2 cups, rinsed and drained

1/2 cup grated carrot

1/2 red bell pepper chopped

1 avocado optional, sliced or cubed

additional lemon juice and seasonings to taste

 

Heat a saucepan. Add the rinsed and drained quinoa and the garlic and toast it until almost dry. Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes. Remove from heat and allow to cool. While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing. Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better. Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing. Mix well and refrigerate until ready to serve. Just before serving, check the seasoning and add more lemon juice, chile powder, cumin, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.

Taco Salad Dressing

Taco Salad Dressing

Taco Salad Dressing

 

½ Ripe Avocado

½ C. Buttermilk

2 T. chopped Fresh Cilantro

1 ½ T. Lime Juice

1 clove Garlic, minced

1 tsp. Salt

¼ tsp. Pepper

 

Process ingredients in blender until smooth, about 60 seconds.

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

 

4 slices bacon, cut into 1/2-inch pieces

3/4 cup plain yogurt

3 ounces Stilton cheese, crumbled (1/4 cup), divided

1 tsp. red wine vinegar

1 garlic clove, minced

3/4 tsp. table salt, divided

1/2 tsp. pepper, divided

1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

2 T. minced fresh chives

 

Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and remove skillet from heat (do not wipe out skillet). Whisk yogurt, 1/2 cup Stilton, vinegar, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl until combined. Pat steak dry with paper towels and sprinkle with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper. Heat bacon fat in skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with aluminum foil, and let rest. Arrange lettuce wedges and steak tips on individual serving plates and drizzle with dressing. Top with tomatoes, bacon, and remaining l/4 cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.

Beet Salad with Poppy Seed + Chive Dressing

Beet Salad with Poppy Seed + Chive Dressing

Beet Salad with Poppy Seed + Chive Dressing

 

Kosher salt

2 1/2 lbs. [1.2 kg] red beets, scrubbed

2 T. plain yogurt or mayonnaise

2 T. olive oil

2 tsp. Dijon mustard

2 1/2 T. apple cider vinegar

l/4 tsp. freshly ground black pepper

1 l/2 T. poppy seeds

3 T. minced fresh chives (or a thinly sliced scallion minus the tough ends)

 

Bring a large saucepan of salted water to a boil and add the beets (the water should cover the beets; if it doesn’t, add more). Cook the beets, turning them every so often, until they’re tender (test with a paring knife), about 45 minutes (it may be a bit less or a bit longer depending on the size and age of the beets, so start testing at 30 minutes). Meanwhile, in a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, pepper, poppy seeds, 2 T. of the chives, and 1/2 tsp salt. Slice the warm beets into thin bite-size wedges or thin rounds (whatever you prefer) and transfer them to a large serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with the remaining 1 T. chives. Serve immediately. Drain the beets, transfer to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.

Earthy Celery Root Salad

Earthy Celery Root Salad

Earthy Celery Root Salad

 

1 celery root, cleaned, peeled and shredded.
1 green Granny Smith apple, cleaned and shredded.
1 T. lemon juice
½ cup parsley leaves, cleaned and separated from stems
½ cup almond halves, toasted

 

¼ cup olive oil
½ lemon, squeeze the juice
1 T. whole-grain Dijon mustard
1 tsp. ground black pepper
½ tsp. salt (if desired)

 

Pour 1 T. lemon juice on the shredded apple and celery to prevent oxidation. Add salad ingredients to a bowl: shredded celery root, apple and parsley leaves. Mix well. In a separate bowl mix all the dressing ingredients till the sauce is homogenous. Pour sauce on the salad, mix well, add almonds and serve

Fennel Salad with Manchego Cheese and Sunflower Seeds

Fennel Salad with Manchego Cheese and Sunflower Seeds

Fennel Salad with Manchego Cheese and Sunflower Seeds

 

2 fennel, shaved

1/2 red onion, thinly sliced

1 tbs. sherry wine vinegar (or white wine, red wine, or other vinegar)

3 tbs. extra virgin olive oil

Kosher salt

Shredded manchego cheese

Roasted sesame seeds

Parsley, finely chopped

 

Toss shaved fennel and red onion. Mix vinegar, oil and salt into a quick vinaigrette and dress vegetables. Top with Manchego, seeds and sprinkle of flat leaf parsley.

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

 

4 small ripe but firm peaches, stoned, halved or quartered

extra virgin olive oil

3 ½ oz. watercress

red wine vinegar or lemon juice, to taste

small bunch of basil, leaves picked (a mix of varieties is nice), and a few flowers if you have them

1 oz. pine nuts, lightly toasted

2oz. Parmesan, shaved or coarsely grated

sea salt and freshly ground black pepper

 

Give the peaches a good coating of olive oil and season with salt and pepper. Place a griddle pan over a high heat and sear the peaches on each cut surface until caramelized. Place on a chopping board to cool a little. Slice the peaches and arrange over a platter or individual plates. Toss the watercress with olive oil and vinegar or lemon juice to taste, then add to the peaches. Scatter over the basil, pine nuts and Parmesan, and finish with a good grinding of salt and pepper.

Salad Thinnings with Fresh Mozzarella

Salad Thinnings with Fresh Mozzarella

Salad Thinnings with Fresh Mozzarella

 

1 T. sugar

1/2 tsp. salt

1/4 cup (60 mi) sherry vinegar

1 medium beet, peeled and sliced thinly into rounds

1 (9-ounce/260-g) ball buffalo mozzarella, sliced thickly

A handful of salad leaf thinnings, roots sniped off, stems and leaves intact

Excellent extra-virgin olive oil

Freshly ground black pepper

 

In a small bowl, dissolve the sugar and salt in die vinegar Add the beet slices. Leave the beets to marinate for 30 minutes, turning them once or twice, for an instant pickle. Drain the brine from the beets.  On two small plates, alternate slices of pickled beet and mozzarella Top with the salad leaf thinnings. Drizzle some olive oil across the top and finish with a quick grinding of black pepper.

Shaved Asparagus, Pea and Pea Shoot Salad

Shaved Asparagus, Pea and Pea Shoot Salad

Dim Sum, sprouShaved Asparagus, Pea and Pea Shoot Salad

 

1½ cups shelled fresh peas (about 1 pound in the shell)

12 thick spears asparagus, trimmed (as described on page 14)

1 large garlic clove, smashed and peeled

½ tsp. mustard powder

1 tsp. fresh lemon juice

1 whole anchovy (see Note), chopped

2 T. olive oil

¼ pound pea shootssprou

Salt and freshly ground black pepper

1 T. grated Parmesan cheese

 

In a pot of boiling water, cook the peas until tender, about 10 minutes. Drain. Using a very sharp knife (or a mandolin if you have one) cut the asparagus into very thin slivers on an angle. Raw asparagus must be very thinly sliced to be palatable. Rub the garlic clove around the inside of a wooden bowl. Add the mustard powder and lemon juice. Mix until the mustard powder dissolves. Add the anchovy and combine well. Add the oil, mixing all the while. Add the peas, asparagus and pea shoots and toss in the dressing. Season with salt and pepper to taste and toss with the Parmesan cheese. NOTE: I prefer whole anchovies cured in salt, which you can find in Italian markets. Soak them for 10 minutes to remove the salt, then rinse and fillet them. You don’t have to remove all the bones, just the spine.

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

 

2 cups red fruit

2 cups white fruit

2 cups blue fruit

2 T. mango syrup

1 1/2 T. lime juice

1/2 tsp. poppyseeds

 

Rinse any berries and pat dry with a paper towel, transfer to a mixing bowl. For any larger pieces of fruit, like watermelon, slice into 1/4″ thick slices and use the cutter to make star-shaped pieces. If you don’t have a star shaped cutter, cut the fruit into 1/2″ dice and add it to the bowl with berries. In a small bowl, combine the mango syrup, lime juice and poppyseeds and stir to combine. Pour the dressing over the fruit salad and toss to combine. Serve.

Little Gem Lettuce with Mixed Seed Sprinkle

Little Gem Lettuce with Mixed Seed Sprinkle

Little Gem Lettuce with Mixed Seed Sprinkle

 

2 little gems or 1 romaine heart, leaves separated

1/4 c. Creamy Salad Dressing (below)

1 T. Mixed Seed Sprinkle

Flaky sea salt (such as Maldon) and freshly ground black pepper

 

1/2 c. full-fat plain yogurt

1/4 c. mayonnaise

2 T. fresh lemon juice

2 scallions, thinly sliced

1 clove garlic, grated, pressed, or finely chopped

Kosher salt and freshly black pepper

Whisk together yogurt, mayonnaise, lemon juice, scallions, and garlic in a bowl. Season with salt and pepper. Transfer to a resealable jar or container and refrigerate up to 1 week. Cook sunflower, sesame, and fennel seeds in hot oil in a small skillet over medium heat, stirring often, until fragrant and golden, 1 to 2 minutes. Transfer to a bowl and season with salt. Cool completely before storing. Seeds will keep in an airtight container in refrigerator up to 1 month. Arrange half of lettuce in a single layer on a large platter. Top with half of dressing and seeds. Season with salt and pepper. Repeat with remaining leaves, dressing, and seeds. Season with salt and pepper.

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

 

3/4 cup (105 g) cooked pasta

2 tsp. (30 g) Homemade Pesto

1/4 cup (56 g) fresh baby spinach, chopped if desired

1/4 cup (38 g) cherry tomatoes, halved

1/2 carrot, grated, optional

1/2 C. thinly sliced red onion

1 tsp. grated Parmesan cheese

 

Mix all ingredients in a bowl until the pesto is thoroughly distributed.

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

 

1 bunch ramps

Handful sugar-snap peas

Handful lovage

Several sprigs tarragon

Several sprigs dill

Sage flower (or other edible herb flowers)

Salt

Olive oil

Cured egg yolk, grated

 

Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk. Serve with fish or poultry.

Arriba! Pasta Salad

Arriba! Pasta Salad

Arriba! Pasta Salad

8oz penne pasta

2 cups frozen corn

15oz can black beans, drained & rinsed

1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained

4oz can sliced black olives

½ cup cheddar cheese, finely shredded

 

1/3 cup Greek yogurt (or mayonnaise)

2 T. lime juice

2 T. Arriba Seasoning

 

Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.

Best Spring Salad

Best Spring Salad

Best Spring Salad

 

12 spears asparagus

1 T. olive oil

salt and black pepper to taste

¾ cup quinoa assorted

1 head lettuce approx. 4 cups, torn or chopped

1 cup strawberries halved

edible flowers and fresh mint for garnish, optional

 

Start by preparing the asparagus. Cut off the thick, tough ends of the spears. Then, cut the asparagus into 2-inch pieces. Spread them on a lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 F for about 15 minutes until the asparagus is tender. Use this time to prepare the rest of the ingredients and the dressing. Toss the lettuce, strawberries, and quinoa together in a mixing bowl. Once the asparagus is ready, plate the salad, add asparagus and drizzle some dressing (if using). Garnish with flowers and fresh mint, and enjoy!

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

 

About 4 Cups Chopped Escarole and/or Baby Arugula

3 Cup Thin Asparagus (about 1 bunch, bottom ends removed)

2 Cups Sliced English Cucumber

8 oz Sugar Snap Peas (sliced and chopped)

1 ½ Cups Quartered Artichoke Hearts (1 can, drained and rinsed)

1 Cup Thinly Sliced Radishes

½ Cup Chopped Fresh Mint Leaves

lemon vinaigrette:

¼ Cup Fresh Lemon Juice (about 2 large lemons)

¼ Cup Extra Virgin Olive Oil

⅓ Cup Chopped Scallions

1 Tsp Minced Garlic

Zest of 1 Lemon (optional)

Salt and Cracked Black Pepper (to taste)

 

Chop and slice all your veggies before adding them to a large serving bowl. In a small bowl or jar, whisk together the lemon vinaigrette ingredients until combined. Pour the vinaigrette over the salad in the bowl and toss well to coat. Serve immediately or chill in the fridge to marinate and soften until ready to serve.

 

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

 

12 oz whole wheat rotini pasta

3 ears corn

9 slices center cut bacon, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 cup low-sodium chicken broth

¾ cup heavy cream

¾ tsp. salt

1 (1-oz) pkg fresh basil, torn

 

Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.

Homemade Taco Bowls

Homemade Taco Bowls

Homemade Taco Bowls

 

1 1/2 lbs. lean ground beef

 

1 T. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. oregano

1/2 tsp. paprika

1 1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

 

1 15 oz. can black beans drained and rinsed

1 15 oz. can whole corn drained

pico de gallo garnish

avocado garnish

cheddar cheese grated

cilantro garnish

brown rice approx. 1 1/2 cups per serving

 

Brown ground beef in a large skillet.  Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes. Add cooked rice to individual serving bowl.

Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.

Easy Taco Bowls

Easy Taco Bowls

Easy Taco Bowls

 

1 lb ground beef

1 (1-oz) envelope taco seasoning mix

2 T. water

1 (12-oz) pkg frozen cauliflower rice

2 green onions, chopped

3 cups chopped romaine lettuce

1½ cups shredded Cheddar cheese

½ cup fresh salsa

1 cup diced or sliced avocado

 

Cook beef in a large nonstick skillet over medium heat 8 minutes or until no longer pink. Add taco seasoning and water, stirring to combine. Cook 2 minutes or until slightly thickened. Cook cauliflower rice according to package directions. Stir onions into cauliflower rice. Arrange lettuce in 4 bowls. Top with cauliflower mixture, beef mixture, cheese, salsa, and avocado.

Ginger-Lime Dressing

Ginger-Lime Dressing

Ginger-Lime Dressing

 

1/2 cup peanut or other cooking oil

1/4 cup seasoned rice vinegar

1/4 cup lime juice

2 tsp. sugar

1 tsp. ground ginger

1/2 tsp. soy sauce

 

Whisk together the ingredients until thickened.

Zesty Lemon Mint Turmeric Dressing

Zesty Lemon Mint Turmeric Dressing

Zesty Lemon Mint Turmeric Dressing

 

2 T. vinegar, ( tarragon or white wine vinegar)

1/4 C.+ 1 T. olive oil

3 T. lemon juice

1/2 tsp. mustard, (hot english mustard OR Dijon mustard)

1/4 tsp. salt

1/4 tsp. ground black pepper

9 mint leaves ( or 1 full branch ),, finely chopped

1 tsp. dried parsley

1/4 tsp. garlic powder

1/2 tsp. ground turmeric

 

Put all of the ingredients into a medium sized bowl and whisk until the mixture thickens.

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

Miner’s Lettuce, Potato and Bacon Salad with Buttermilk Chive Dressing

 

1-1/2 pounds Yukon Gold potatoes, unpeeled

Salt

4 slices pepper bacon

1 bunch miner’s lettuce, separated into single leaves, tough bottom stems discarded (about 2 cups)

1/2 cup buttermilk

1 T. lemon juice

3 T. finely chopped chives

2 T. thinly sliced cornichons or pickles

1 T. capers

Freshly ground black pepper

 

Place the potatoes in a medium sauce pan. Add 6 cups of cold water (or enough to cover by 2 inches). Bring to a boil, add 2 tsp. salt, and cook until tender and a paring knife slides easily into the potatoes without resistance, 15-25 minutes, depending on the size of the potatoes. Drain. When cool enough to handle but still warm, peel the potatoes and cut them into 1/2-inch slices. Place the potatoes in a large serving bowl. Cook the bacon on a paper towel-lined plate in the microwave or in a frying pan until crisp. Crumble the bacon and add it to the potatoes along with the miner’s lettuce. In a small bowl, whisk together the buttermilk, lemon juice, chives, cornichons, and capers. Toss with the potatoes with the miners lettuce and dressing. Season to taste with salt and freshly ground black pepper. Serve warm or room temperature.

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

 

1 daikon (peeled, spiralized)

2 T. extra virgin olive oil

1 persian cucumber or 1/2 a seedless cucumber (sliced into 1/4″ rounds)

 

1/4 C. unsalted peanuts (chopped)

1-2 T. cilantro/coriander leaves

fresh lime wedges (to serve)

 

For the Dressing:

 

2 T. extra virgin olive oil

2 T. low-sodium tamari

juice of 1/2 a lime

1/4 tsp. cayenne pepper

1-2 garlic cloves (minced)

1” fresh ginger (peeled and grated)

1 shallot or 1/8 red onion (peeled and finely chopped)

1 small red chili (seeds removed, finely chopped)

1/8 tsp. of sea salt

 

In a small bowl, mix the dressing ingredients and set aside. Spiralize or julienne the daikon into thin noodles with a mandolin. Heat the remaining oil In a frying pan. Add the daikon noodles (doodles!) and sauté them for 6-8 minutes to soften, add a splash of water if it’s looking too dry. When complete, transfer to a serving dish and toss with the dressing to coat evenly. Top with cucumber slices, peanuts, and cilantro to serve.

Roasted Pepper Salad

Roasted Pepper Salad

Roasted Pepper Salad

4 assorted bell peppers (preferably red, yellow, and orange)

 

2 tsp. balsamic vinegar

2 tsp. chopped fresh thyme

1 T. drained bottled capers, coarsely chopped

1 bunch arugula (1/4 lb), tough stems discarded

 

Preheat broiler. Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper to taste and toss. Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

Lemony Turmeric Dressing

Lemony Turmeric Dressing

Lemony Turmeric Dressing

 

1 C. yogurt

2 T. extra-virgin olive oil

1 T. fresh lemon juice

zest from one lemon

1 large clove garlic, minced

1½ tsp. ground turmeric

Sea salt and freshly ground black pepper

 

Add all of the ingredients to the pitcher of your high-speed blender. Blend until smooth and creamy. Add additional lemon juice or a little water to thin the dressing, as desired. Add sea salt and freshly cracked black pepper to your liking.

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi

 

5 T. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1″ pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½” thick

1 large pita bread, split into 2 layers, cut or torn into 1½”–2″ pieces

8 oz. Halloumi cheese, cut into 1″ pieces

2 T. apple cider vinegar

1½ tsp. ground sumac

Mint sprigs (for serving)

 

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

Sweet Lemon Vinaigrette

Sweet Lemon Vinaigrette

Sweet Lemon Vinaigrette

 

2 medium cloves Garlic, peeled and crushed

Juice from 1 Meyer Lemon, about ½ cup

1 tablespoon grainy Dijon Mustard

1 tablespoons fruity Olive Oil

1 tablespoon dried Oregano

 

In a large bowl, whisk together all vinaigrette ingredients, set aside.

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

 

¼ cup sugar (I used turbinado raw sugar)

½ cup water

1 star anise

3 whole cloves

3 whole allspice

⅛ teaspoon dried red pepper flakes

Lavender leaves and flowers (optional)

3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)

 

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.  Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available.  Boil for 2 minutes, watching carefully so as not to burn.  Remove from heat and let cool.  Peel the citrus fruit, removing all the pith and seeds.  Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours.  Serve in a clear bowl to show off the pretty colors.  Garnish with fresh lavender flowers.

Jicama and Melon Salad

Jicama and Melon Salad

Jicama and Melon Salad

 

2 cups thin slivers jicama (to be extra, you can slice it thinly and cut with small veggie cutter into shapes)

2 cups cubed honeydew melon

3 T. fresh lime juice

3 T. chopped fresh mint leaves

1 tsp. lime zest

2 tsp. honey

 

Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

 

1 lb. small white or Yukon gold potatoes, quartered

8 oz. mushrooms, preferably cremini, quartered

2 T. olive oil

4-oz. jar roasted red bell peppers (water-packed), drained and chopped

2 small cloves garlic, very thinly sliced

1 T. cider vinegar

1 cup canned cannellini beans, rinsed and drained

1/4 cup chopped fresh basil

 

In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Fennel And Jicama Salad

Fennel And Jicama Salad

Fennel And Jicama Salad

 

1/4 cup sun-dried tomatoes (not packed in oil)

3 T. extra-virgin olive oil

1/4 cup fresh lemon juice

3/4 tsp. flaky sea salt, or to taste

1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish

1 large fennel bulb, halved, cored and thinly sliced, fronds reserved

1 small jicama (about 1 1/4 pounds), peeled, halved and cut into thin matchsticks

1 small cucumber, peeled and chopped

1/3 cup black olives, pitted and sliced

1 ounce Feta cheese, crumbled

coarsely cracked black pepper

 

Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them. Meanwhile, in a small, lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified. Finely chop the fennel fronds to make ¼ cup and set aside. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.

Offbeat Eats Hearts of Palm Salad

Offbeat Eats Hearts of Palm Salad

Offbeat Eats Hearts of Palm Salad

 

2 C. hearts of palm, drained

2 plum tomatoes, seeded and diced

2 slightly firm avocados

½ C. thinly sliced Scallions, optional

3 T. extra virgin olive oil

2 T. distilled white vinegar or fresh lime juice

1 tsp. kosher salt

1½ tsp. freshly ground black pepper

1 T. finely chopped fresh cilantro leaves, for garnish

 

Slice the hearts of palm into ½-inch pieces if not precut. Place them in a small mixing bowl and add the tomatoes.  Carefully spoon out the insides of the avocados, discarding the pits. Dice the avocado flesh and add it to the bowl. Add the scallions, if using.  Combine the olive oil, vinegar or lime juice, salt, and pepper in a small mixing bowl and whisk together to form a vinaigrette. Pour the vinaigrette over the salad and fold in gently until the vegetables are thoroughly coated. Serve immediately, garnished with the cilantro.

Shoepeg Corn Salad

Shoepeg Corn Salad

Shoepeg Corn Salad

 

½ cup mayonnaise

3 small green onions, thinly sliced

2 T. white wine vinegar

2 T. minced pickled jalapeno peppers

2 T. minced fresh parsley

1 T. light olive oil

salt and ground black pepper to taste

2 (11 ounce) cans shoepeg corn, rinsed and drained

1 cup halved grape tomatoes

 

Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.  Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

Spring Radish Salad

Spring Radish Salad

Spring Radish Salad

 

1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)

1/2 bunch of parsley, about 1/2 cup finely chopped

1 T. fresh squeezed lemon juice

1 T. extra virgin olive oil

1 pinch of pepper

2 pinches of salt

 

Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces.

Wash the parsley and gently shake it or pat it dry. Finely mince the parsley. Place the cubed radishes and minced parsley in a small salad bowl. Add the lemon juice, salt and pepper. Toss gently. Add the olive oil and toss again. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

Just Barely Basil Buttermilk Dressing

Just Barely Basil Buttermilk Dressing

Just Barely Basil Buttermilk Dressing

 

1/2 C. roughly chopped (1/2 to 1 inch) basil stems (a few errant leaves are fine, too)

1/2 C. buttermilk

1 medium-size garlic clove, grated on a Microplane or very finely minced

2 T. mayonnaise

2 T. plain Greek yogurt

Fine-grain sea salt

Freshly ground black pepper

 

Combine the basil stems and buttermilk in a small bowl and let steep, covered, in the refrigerator for 8 to 12 hours. Strain and discard the basil stems. Combine 1/4 C. of the infused buttermilk, the garlic, mayonnaise, Greek yogurt, a pinch of sea salt, and a few grinds of pepper in a small bowl or glass jar. Shake to combine. Season to taste and thin with extra buttermilk if desired. This dressing will keep up to 3 days in a sealed container in the refrigerator.