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Category: Salads & Dressings

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.

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.

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

2 tablespoons currants

2 tablespoons golden or white balsamic vinegar

1 tablespoon honey

5 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)

3 tablespoons pine nuts, toasted

2 ounces Parmesan cheese shaved with a vegetable peeler

 

Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.

Radish Salad

Radish Salad

Radish Salad

 

About 12 radishes, thinly sliced

1 T. salt

¼ tsp. freshly ground black pepper

2 T. fresh lime juice

1 T. orange juice

Ground Urfa or other mild chilies to taste (optional)

2 T. chopped mint or cilantro

 

Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices. Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb and serve.

Butter Lettuce Salad with Citrus Honey Vinaigrette

Butter Lettuce Salad with Citrus Honey Vinaigrette

Butter Lettuce Salad with Citrus Honey Vinaigrette

 

For the Dressing

2 1/2 T. lemon juice plus the zest of one lemon (zest before juicing)

2 T. lime juice plus the zest of 1 lime (zest before juicing)

1 T. honey

1 tsp. Dijon mustard

Sea salt (I recommend Maldon) or kosher salt and freshly ground black pepper

6 T. canola oil

For the Salad

3 heads butter lettuce (also called Bibb, Boston or living lettuce)

1/2 cup fresh tarragon leaves, roughly chopped

 

Make the Dressing: Whisk lemon juice and zest, lime juice and zest, honey, and Dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Set aside. Make the Salad: Cut the root end off the lettuces and gently wash and dry the leaves. I like to rinse leaves separately, under the tap, and spin them dry in my salad spinner. Tear the larger leaves into smaller pieces. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

 

1 package (12 ounces) spiral pasta

3 plum tomatoes, seeded and chopped

1 medium green pepper, chopped

1 small onion, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

 

3 T. white wine vinegar

2 T. honey

1 T. minced fresh marjoram or 1 tsp. dried marjoram

1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil

1 tsp. Dijon mustard

3/4 tsp. salt

1/8 tsp. pepper

1/2 cup olive oil

 

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, green pepper, onion and olives. In a small bowl, combine vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

Hunan Bean Sprout Salad

Hunan Bean Sprout Salad

Hunan Bean Sprout Salad

 

2 T. Sesame seeds

1 pound Fresh bean sprouts thoroughly washed and drained

3 md Garlic cloves peeled and minced

2 md Scallions −− trimmed & minced

1 1″ cube ginger peeled and minced

2 T. Oriental sesame oil

1/3 cup Soy sauce

2 T. Cider vinegar

1 T. Mirin (sweet rice wine)

2 tsp. Light brown sugar

1 tsp. Spicy sesame oil or Chinese chili oil

 

Fresh bean sprouts are a must for this recipe from China’s Hunan province. The canned variety don’t have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don’t burn.  PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Purslane Salad with Hot Bacon Vinaigrette and Garlic Croutons

Purslane Salad with Hot Bacon Vinaigrette and Garlic Croutons

Purslane Salad with Hot Bacon Vinaigrette and Garlic Croutons

This salad has absolutely everything going for it: flavor, price, omega-3, weeding.  With smoky bacon, garlic, and the crunch of the purslane, it’s simply scrumptious.  With the deliciousness comes the bonus of frugality.  In the late spring you’ll begin to see wild and free purslane in vacant lots, gardens and farmland.  The rampant beast that purslane can become still has small tender clusters of leaves at the tips in late May.  Harvest some of this succulent green and head right back for more tender tips as they grow back with weedy restlessness.

 

5 strips applewood smoked bacon

3 T. extra virgin olive oil

¾ cup cubed ciabatta-style bread (½-inch cubes)

¾ tsp. kosher salt

¼ tsp. plus a pinch freshly ground black pepper

2 medium shallots, finely minced

1 garlic clove, finely minced

1 ½ T. sherry vinegar

1 tsp. Dijon mustard

½ tsp. sugar

1 pound purslane, tips and larger leaves only (5 to 6 C. loosely packed), cleaned

 

Position rack in the center of the oven.  Preheat the oven to 350º.  Place the bacon in a cold sauté pan over medium heat.  Slowly cook the bacon until golden brown, 6 to 8 minutes, turning once.  Remove the bacon with tongs or a slotted spoon to a paper towel-lined baking sheet.  Take 1 tsp. of the bacon fat and put it in a small bowl.  Leave the remaining bacon fat in the pan to finish the salad.  (There should be about 2 T..) Slice the bacon strips into ¼-inch pieces. Set aside.  Whisk 1 T. of the oil into the bacon fat in the bowl.  Add the bread cubes, tossing to coat evenly with the oil and bacon fat.  Season with ¼ tsp. of the salt and the pinch of pepper.  Spread the bread in a single layer on another baking sheet and bake until crisp and golden brown, 10 to 12 minutes. Set aside to cool.  Add the remaining 2 T. oil to the bacon fat in the sauté pan and place over medium heat.  When the fat mixture is hot but not smoking, add the shallots and garlic and cook until tender and softened, 3 to 4 minutes.  Whisk in the vinegar, mustard, sugar, the remaining ¼ tsp. salt, and the remaining ¼ tsp. pepper.  When the mixture is hot and bubbling, add the purslane. Stir quickly to coat the greens evenly with the dressing and just warm them.  This should take no more than 30 seconds, or the purslane will start to lose its fresh, tender crunch.  Remove from the heat. Sprinkle with some of the bacon and croutons. Serve immediately.

Asian Coleslaw

Asian Coleslaw

Asian Coleslaw

 

1 medium head green cabbage

1 medium head red cabbage

3 T. sea salt

3 large carrots

1/4 cup minced scallions

1 T. toasted sesame seeds

 

2/3 cup unseasoned rice vinegar

1/4 cup light brown sugar

1 1/2 T. dark-roasted sesame oil

 

Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.  Meanwhile, peel the carrots and grate them into thin shreds.  Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.  Add carrots to the cabbage and mix well.  Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.  Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.

Two Bean and Corn Salad

Two Bean and Corn Salad

Two Bean and Corn Salad

 

1⁄3 cup olive oil

2 T. balsamic vinegar

1 tsp. ground cumin

1 (15 1/2 ounce) can great northern beans, rinsed, drained

1 (15 1/2 ounce) can black beans, rinsed, drained

3 stalks celery, chopped

2 C. frozen corn kernels, thawed

1 medium red bell pepper, chopped

1 cup chopped red onion

1⁄3 cup chopped fresh cilantro

2 small jalapeno chiles, seeded, chopped

 

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

BLT Salad

BLT Salad

BLT Salad

 

Choice of Dressing:

 

3 T. mayo

4 T. sour cream

1 large garlic clove, pressed

1/4 C. finely chopped fresh chives

1/8 tsp. black pepper

1/4 tsp. sea salt, or to taste

1 to 2 T. milk, or add to desired consistency

 

or

 

½ C. Homemade Mayo or store-bought mayonnaise

1 T. avocado oil

1 tsp. reduced-sodium Worcestershire sauce

½ tsp. organic Dijon mustard

â…› tsp. fine sea salt

 

1 large head green leaf lettuce, shredded

8 strips nitrate-free bacon, cooked and crumbled

1 C. cherry tomatoes, halved

4 green onions, finely chopped

Croutons, optional

 

Place the lettuce in a large bowl and top with the bacon, tomatoes, and green onions. Toss with the dressing and serve immediately. You may or may not use all of the dressing depending on how large your head of lettuce was. Add croutons, if using.

Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

Roasted Lemon Vinaigrette

 

¼ Cup Roasted Lemon Juice (instructions in recipe below)

2 T. White Balsamic Vinegar

3 Roasted Garlic Cloves

2 Shallots, Peeled

1 T. Dijon Mustard

1 Cup EVOO

1tsp. coarse Sea Salt

½tsp. Freshly Ground Black Pepper

 

To make Roasted Lemon Juice:  Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish. In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified. Store in an air-tight container in the refrigerator for up to 3 days.

Beet and Arugula Salad

Beet and Arugula Salad

Beet and Arugula Salad

 

1 cup water

2 golden beets, peeled and chopped

2 red beets, peeled and chopped

6 cups arugula, washed and dried

1 cup feta cheese

1 cup pomegranate seeds

1 cup chopped walnuts

 

Fresh Peach Vinaigrette

1 fresh peach, pit removed

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

¼ cup brown sugar

½ tsp. nutmeg

Salt and pepper to taste

 

Place steam rack inside Instant Pot. Pour in 1 cup water. Add beets and secure lid as instructed. Set pressure to high and cook for 8 minutes. Quick release pressure as directed by manufacturer. Remove beets from Instant Pot and place in bowl of cold water to cool. While beets are cooling, in a large bowl add arugula, feta cheese, pomegranate seeds, and walnuts. Toss to combine. To make the fresh peach vinaigrette, place the peach, extra-virgin olive oil, balsamic vinegar, brown sugar, nutmeg, salt, and pepper into blender and blend together until smooth. Place the arugula mixture on a large platter and sprinkle with cooked beets. Drizzle salad with enough dressing to coat lightly. Any extra salad dressing can be stored in refrigerator for up to two weeks in an airtight container. Serve salad with your favorite artisanal bread.

Gulerodsalat – Danish Carrot Salad

Gulerodsalat – Danish Carrot Salad

Gulerodsalat – Danish Carrot Salad

 

3-5 Large carrots

1-2 apples

1 lemon

handful of raisins

1-2 tsp sugar

 

Shred carrots and apples. Juice the lemon. Mix all of the ingredients together and let sit in the fridge for at least 1 hour

French Grated Carrot Salad with Lemon Dijon Vinaigrette

French Grated Carrot Salad with Lemon Dijon Vinaigrette

French Grated Carrot Salad with Lemon Dijon Vinaigrette

 

1 pound carrots, peeled

2 tsp. Dijon mustard

1 T. freshly squeezed lemon juice, from one lemon

1-1/2 T. vegetable oil

1-1/2 T. extra virgin olive oil

1-2 tsp. honey, to taste

Heaping 1/4 tsp. salt

1/4 tsp. freshly ground black pepper, to taste

2 T. chopped fresh parsley

2 finely sliced scallions (or 1T. finely chopped shallots)

 

Grate the carrots in a food processor. Set aside. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

 

6 golden beets, about 1½ pounds

6 Chioggia beets, about 1½ pounds

¾ cup olive oil

1 cup dry white wine, plus more if needed

2 tsp. sea salt, preferably gray salt

½ tsp. freshly ground black pepper

 

4 ounces mascarpone at room temperature

4 ounces blue cheese at room temperature

¼ cup heavy cream

Pinch of sea salt, preferably gray salt

Light grind of black pepper

 

¼ cup Champagne vinegar

2 tsp. Dijon mustard

½ shallot, minced

2 tsp. minced fresh thyme

2 egg yolks, plus 1 more if needed

1 cup pistachio oil

1 cup extra-virgin olive oil

1 T. ice water, if needed

½ tsp. sea salt, preferably gray salt

¼ tsp. freshly ground black pepper

1/3 cup pistachios, toasted

 

Chopped fresh flat-leaf parsley forg arnish

1 T. minced fresh tarragon for garnish

Microgreens such as micro arugula for garnish (optional)

1 T. Champagne vinegar for drizzling

3 T. extra-virgin olive oil for drizzling

 

Preheat the oven to 400°F. Wash the beets, cut off their tops and tails, and put them in a roasting pan. Pour the olive oil over the beets and then pour in enough white wine so at least half of each beet is under wine. Season with salt and pepper. Cover the pan with aluminum foil and roast for about 1 hour and 20 minutes, or until a knife blade slips into a beet easily. Remove from the oven and set aside until cool to the touch. Slip the peels from the beets. When ready to serve, slice the beets into 11/2-inch chunks. (The chunks don’t have to be uniform for this salad.) In a stand mixer fitted with the paddle attachment, combine the cheeses and beat on low speed until blended. Add the cream, salt, and pepper and beat on medium speed until smooth. Continue adding whipping cream gradually until a desired creamy texture is developed (Note: if you like your blue cheese cream a little thinner, feel free to add additional cream, 1 Tbs at a time until you reach your desired texture). Set aside until ready to assemble salad. In a blender, whir together the vinegar, mustard, shallot, thyme, and egg yolks until smooth. With the machine running, add the pistachio oil and then the olive oil, 1 T. at a time. If the mixture gets too thick, add the 1 T. ice water. You may want to stop if your blender gets warm, because you don’t want your emulsion heated. (If the emulsion breaks, it’s easy to fix: Scrape the vinaigrette out of the blender and set it aside. Cool the blender container in cold water, add another egg yolk and a couple of ice cubes, and then gradually add the broken vinaigrette back to the blender with the machine running.) Season with the salt and pepper. Chill 6 salad plates, and spoon the vinaigrette into a squeeze bottle or a pastry bag fitted with a small plain tip. Spoon about 2 T. of the blue cheese cream onto a chilled plate. Mound the beet chunks on top of the cream in an even mix of golden and Chioggia. Squeeze a circle of the vinaigrette around the periphery of the salad. Toss about a dozen toasted pistachios over the salad, very lightly sprinkle on the parsley and tarragon, and finish with a small mound of micro greens on the top if you like. Drizzle with vinegar and olive oil. Repeat for the other 5 salads.

Wedge Salad with Bacon and Blue Cheese Dressing

Wedge Salad with Bacon and Blue Cheese Dressing

Wedge Salad with Bacon and Blue Cheese Dressing

 

1 C. mayonnaise

1 (8-ounce) container sour cream

2 T. Worcestershire sauce

2 tsp. fresh lemon juice

1 C. crumbled blue cheese (4 ounces)

12 slices bacon, cooked and crumbled

½ C. shredded Parmesan cheese (2 ounces)

1 garlic clove, minced

1 tsp. salt

½ tsp. freshly ground black pepper

1 head iceberg lettuce, cut into 8 wedges

Diced red onion and tomato, if desired

 

In a medium bowl, combine the mayonnaise, sour cream, Worcestershire sauce, lemon juice, blue cheese, bacon, Parmesan cheese, garlic, salt, and pepper. Stir well.  Put the lettuce wedges on 8 plates. Drizzle ¼ C. of the dressing over each wedge.  Sprinkle with diced red onion and tomato, if desired.  Serve.

 

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

 

Makes 6 cups, enough for 4 lunches Here’s a candidate for crackers, though you can also just eat this right out of the jar (the celery provides the crunch) or spoon it over chopped romaine or iceberg lettuce. You might also want a little bread here, to soak up any leftover vinaigrette. And you know what’s really killer? Tossing this with cold pasta. This salad will last in the fridge for up to four days, and it only gets better as it sits.

 

1 cup (½-inch) cubes hard salami

1 cup (½-inch) cubes provolone

1 cup roughly chopped olives

1 cup roughly chopped roasted red peppers (from a jar is fïne)

1 cup roughly chopped marinated artichoke hearts

2 cups sliced celery (leaves included)

½ cup extra-virgin olive oil

¼ cup red wine vinegar

2 garlic cloves, finely chopped

1 tsp. dried oregano

1 tsp. kosher salt

½ tsp. sugar

 

In a large bowl, toss together the salami, provolone, olives, red peppers, artichoke hearts, and celery. In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and sugar. Pour the dressing over the salami mixture and toss until it’s all evenly coated. Store the salad in one large or several smaller airtight containers for up to 4 days; toss again before eating to distribute the vinaigrette.

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

 

1/2 cup raw walnuts

1/2 cup pepitas

2 T. maple syrup

flaky sea salt

3-4 cups baby kale and or arugula

3-4 fuyu persimmons cored + cut into wedges

2 clementines peeled

3/4 cups dried cranberries

8 ounces fresh burrata cheese torn

 

1/4 cup 100% cranberry or pomegranate juice

1/4 cup balsamic vinegar

1 T. lemon juice

1/3 cup olive oil

salt + pepper to taste

 

Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool. In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn Burrata cheese and sprinkle on the walnuts and pepitas. In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!

Butter Lettuce Salad with Asian Pears and Buttermilk-Blue Cheese Dressing

Butter Lettuce Salad with Asian Pears and Buttermilk-Blue Cheese Dressing

Butter Lettuce Salad with Asian Pears and Buttermilk-Blue Cheese Dressing

 

1/2 cup mayonnaise

1/4 pound crumbled blue cheese

1/4 cup buttermilk

2 T. heavy cream

1 T. freshly squeezed lemon juice

Kosher salt and freshly ground pepper

 

3 small heads butter lettuce

1 Asian pear halved, cored, and cut into matchsticks or thin slices

6 radishes trimmed and thinly sliced

3 ounces crumbled blue cheese

1 recipe Candied Walnuts (below)

 

Make the dressing: In a bowl, stir together the mayonnaise, blue cheese, buttermilk, cream, and lemon juice until well blended. Season with salt and pepper. Make the salad: Remove and save the larger outer leaves of the butter lettuce for another use. Remove, wash, and dry the medium leaves, keeping the small, tight, inner parts of the heads intact and rinsing and drying them. Halve the small, inner lettuce heads. Layer a few of the medium leaves on each of 6 salad plates. Top each with one of the halved inner lettuce heads. Drizzle with the dressing, garnish with pear matchsticks, radishes, blue cheese, and candied walnuts, and serve.

 

Candied Walnuts

 

MAKES 1 CUP Double the batch and store extras in an airtight container for Candied Walnuts anytime.

 

Canola oil for deep-frying

1/2 cup powdered sugar

1 cup walnut halves

 

Pour 1-1/2 inches of oil into a deep, heavy pot. Heat over medium heat to 350°F. Meanwhile, line a baking sheet with parchment paper, put the sugar in a bowl, and bring a saucepan filled with water to a boil.

Add the nuts to the boiling water and blanch, 1 minute. Using a wire skimmer or strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss to coat completely and create a light sugar paste over the nuts. Working in batches, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together; fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer. Let cool completely.

Craveable Croutons

Craveable Croutons

Craveable Croutons

 

½ 1 ½-lb. loaf sourdough bread, cut into ¾-inch cubes

¼ cup plus 2 T. extra virgin olive oil

1 ¼ tsp. granulated garlic

1 ¼ tsp. paprika

½ tsp. Mexican oregano

½ tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

Kosher salt

 

Preheat the oven to 375˚F. Toss together the bread, oil, granulated garlic, paprika, Mexican oregano, pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season generously with salt. Arrange the croutons in a single layer on a baking tray and bake for 22 to 24 minutes, or until golden brown and crisp. Let cool.

 

Makes enough croutons for several large salads. These are the best croutons ever, even if I do say so myself. They are crisp and infinitely more flavorful than the ones that come in a box, and they’re equally enjoyable with or without a coating of salad dressing. I have to hide them from my husband, or he will eat them all before they ever see a leaf of lettuce. They’re perfect for Caesar salad, and they also make a fantastic soup garnish (I especially like them in tomato soup). Use artisan-style sourdough bread, the kind with a crisp crust, irregular crumb, and tangy flavor; either fresh or day-old is fine. Cut the crust off the bread if you like, but I don’t bother. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can’t find it, you can substitute common oregano in this particular recipe. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan. Croutons keep well for a couple of weeks in a tightly sealed container in the pantry. For parmesan croutons, simply add a handful or two of finely grated Parmegiano-Reggiano when tossing the bread cubes with the oil and spices.

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

 

For the Miso Dressing:

1/4 cup golden miso

1/4 cup honey

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon oriental sesame oil

1 teaspoon soy sauce

1 teaspoon minced peeled fresh ginger

2 tablespoons vegetable oil

For the Salad:

16 oz. extra firm tofu

oil for greasing the pan (sesame, vegetable, or canola will all work)

2 T. hoisin sauce

1 T. soy sauce (or tamari)

2 tsp. rice vinegar

1 tsp. Sriracha (Thai hot sauce), optional

1 head cabbage, very thinly sliced

2 large carrots, shredded

2 avocados, cut into bite-size pieces

1 T. white sesame seeds

 

Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper. At least 30 minutes (and as much as several hours) before you start cooking, rinse and drain the tofu. Place it between several layers of paper or cotton towels and weigh it down with something heavy. (I sometimes use a heavy saucepan.) After the tofu has had a chance to drain, cut it into triangular wedges that are about 1/2-inch thick. Depending on the shape of your block of tofu, you want to have about 24 small wedges of tofu. Preheat the oven to 350 degrees F. Lightly spray or brush a baking sheet with oil. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and Sriracha until evenly combined. Spread the tofu wedges evenly on the prepared baking sheet. Brush half of the hoisin mixture over the tops of the tofu. Bake until the tofu becomes crisp and dark brown, 15- 20 minutes. Remove the pan from the oven, flip the tofu and brush the remaining hoisin mixture over the unbaked sides. Return to the oven until the second side is crisp and dark brown, 15-20 minutes. In a large bowl gently toss the cabbage, carrots, and avocado in miso dressing (you may not need all of the miso dressing). Divide the dressed salad between four large bowls. Top each salad with a fourth of the baked tofu. Sprinkle with white sesame seeds. Serve immediately

Winter Slaw with Maple Vinaigrette

Winter Slaw with Maple Vinaigrette

Winter Slaw with Maple Vinaigrette

 

1 small butternut squash, about 1 lb., seeded and cubed

4 medium carrots, peeled

2 medium turnips, peeled

3 parsnips, peeled

1 large Granny Smith apple, peeled and cut in wedges

4 T. olive oil, divided

1 T. maple syrup

3 T. apple cider vinegar

1/2 tsp. salt

1/4 tsp. pepper

6 scallions, thinly sliced

 

In a large bowl, whisk  2 T. of the olive oil, maple syrup, apple cider, salt, pepper and scallions.  Set aside.  Shred butternut squash, carrots, turnips, parsnips, and apples in a food processor using the medium shredding blade.  Heat a large sauté pan over medium high heat and add 2 T. of the olive oil.  Add the vegetables and fruit and sauté, stirring occasionally for 6 – 10 minutes, or until they are tender crisp.  Place in bowl with the vinaigrette and toss to coat evenly.

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

 

2 heads romaine lettuce, chopped

2 C. shredded red cabbage

1 C. shredded carrots

2 C. shredded cooked chicken breast

¼ C. crushed peanuts

¼ C. scallions, sliced

 

For the dressing

¼ C. unsweetened natural peanut butter

¼ C. full-fat coconut milk

2 T. gluten-free tamari

2 T. rice vinegar

2 T. lime juice

1 tsp. sesame oil

 

Place the romaine lettuce, red cabbage, carrots, chicken, peanuts, and scallions in a large bowl. Whisk together the peanut butter, coconut milk, tamari, rice vinegar, lime juice, and sesame oil in a small bowl. Pour the dressing over the salad, toss, and divide equally into 4 smaller bowls. If you are preparing this dish in advance, store the dressing and salad separately in airtight containers and toss them together when you are ready to serve.

 

4 servings, 359, 20g Fat, 9g Fiber

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

 

1 15-ounce can organic cannellini beans drained and rinsed

1 15-ounce can garbanzo beans drained and rinsed, chickpeas

1 cup frozen shelled edamame thawed

1/2 cup fermented ginger orange carrots

1 medium jalapeño seeded and chopped

1/4 cup chopped fresh cilantro

1/4 cup  Raw Apple Cider Vinegar

1/4 cup avocado oil

2 T. Honey

1/2 tsp. Sea Salt

1/4 tsp. Black Pepper

 

In a large bowl, combine the cannellini beans, garbanzo beans, edamame, carrots, jalapeño, cilantro, vinegar, oil, honey, salt, and pepper, and mix well. Refrigerate, covered, for a minimum of 3 hours, or preferably overnight, for the flavors to blend. Enjoy.

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

 

1 large bunch kale

2 whole apples, Granny Smith is a good choice for this

4 oz. blue cheese (such as Gorgonzola or Stilton)

1/4 C. roasted sunflower seeds

1/3 C. red onion

1/3 C. black currants or raisins

1½ Tbs. apple cider vinegar

3 Tbs. extra virgin olive oil

1 tsp. salt

 

Wash, pat dry and de-stem the kale leaves. Stack them up and slice across, creating ribbons. In a bowl, sprinkle the salt over the kale leaves, and using both hands rub together. After about 5 minutes the leaves will be soft and wilted. If there’s any liquid in the bowl, drain and set the kale aside. Dice the red onion. Core and dice the apple. Add the onion and apple to the salad and sprinkle with the cider vinegar. Add the currants or raisins. Dice or crumble the cheese over the salad. Add the olive oil and toss, making sure to distribute the ingredients evenly.

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

 

1 head butter lettuce

Vinaigrette

1 roasted pear, ripe, peeled, cored and chopped

1/4 C. rice vinegar

1 tbsp. granulated sugar

1/4 C. hazelnut oil

salt and pepper to taste

2 roasted pears, ripe and peeled

1 oz. hazelnuts, toasted and chopped

1/3 C. Oregon blue cheese

 

Wash and spin dry lettuce, breaking larger leaves into 4 inch pieces. Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth. Place the cleaned, torn lettuce in a bowl. Arrange the dressed lettuce on chilled plates. Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear fan to the lettuce. Scatter hazelnuts and crumbled blue cheese over each salad and serve.

Warm Duck and Grilled Apple Salad

Warm Duck and Grilled Apple Salad

Warm Duck and Grilled Apple Salad

 

1 duck leg

2 granny smith apples

1/2 sweet onion

1/4 C. calvados

1/4 C. apple cider

4 sage leaves

2 T. olive oil

salt and pepper

1/4 C. pistachios

2 C. mustard greens (try to get smaller younger ones – the 2 C. is after you have washed them and cut them into ribbons – sans stems)

2 T. unsalted butter

reduced balsamic vinegar to drizzle.

 

Heat the oven to 250. Heat the olive oil in a skillet, and generously salt and pepper the duck leg. Brown the leg on both sides and then remove it to a baking dish. Cut the onion into wedges, and half of one of the apples. Add those to the baking dish. Pour the duck fat from the pan over everything then add the cider and calvados. Lay the sage leaves on top and cover it all tightly with foil, and into the oven. You have probably completely destroyed your stove with fat splatters, you have some time if you’d like to clean up a bit. The duck needs to be in the oven for about 3 hours. You can also toast your pistachios in a dry pan and set them aside while you wait. Also wash your mustard greens and chop them into wide ribbons. When the duck is completely fall apart tender – you can tell when you peek, give it a little poke with a fork – remove it from the oven. Heat the butter in a griddle pan. Cut the other apple into 8 wedges, remove the seeds, then griddle them on both sides until they are just brown but not mushy – you want to keep some texture. Assembly: Lay the greens on a platter. Take the skin off the duck and then use fork to pull the meat away from the bone – avoid the tricky little bones that want to go along. Arrange the duck and apples on top of the greens. Add the onions from the duck pan, then drizzle with a couple of T. of pan drippings and balsamic vinegar and sprinkle the pistachios on top.

Creamy Salad Dressing, Three Ways

Creamy Salad Dressing, Three Ways

Creamy Salad Dressing, Three Ways

 

A big salad packed with protein and topped with a homemade creamy salad dressing makes for a satisfying meal. Surprisingly, most creamy dressings share the same base ingredients with just a few changes in seasonings. These versatile dressing recipes can also be used as dips for fresh vegetables, and the Cilantro-Lime Dressing is perfect for drizzling over tacos

 

1 C. mayonnaise

½ C. sour cream

½ C. milk

2 T. lemon juice

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

 

RANCH DRESSING

1½ tsp. dried dill

¼ tsp. paprika

1 garlic clove, minced

 

CREAMY GARLIC DRESSING

2 tsp. Dijon mustard

1 tsp. unseasoned rice vinegar

1 tsp. granulated sugar

2 garlic cloves, minced

 

CILANTRO-LIME DRESSING

Juice and zest of 1 lime

¼ tsp. ground cumin

¼ C. fresh cilantro, minced

1 garlic clove, minced

 

In a bowl, whisk together all of the base dressing ingredients until well combined. Stir in the additional ingredients for the specific dressing you’re making.  Riff: Make ranch recipe and add ½ C. blue cheese crumbles

Pantry Friendly Simple Vinaigrette

Pantry Friendly Simple Vinaigrette

Pantry Friendly Simple Vinaigrette

 

Homemade vinaigrettes taste so much better than bottled! This versatile salad dressing can be made quickly with ingredients you likely have in your pantry. Fresh herbs also make a lovely addition if you happen to have any on hand. Try this vinaigrette over a salad of greens and other vegetables or as a dressing for a pasta salad.  Use leftover to marinate chicken or beef.

 

½ C. Vinegar (apple cider, rice wine, red wine, balsamic, etc.)

3 ½ T. Liquid Sweetener (honey, agave, maple syrup)

¼ C. Lemon Juice

4 cloves Garlic, minced

¾ tsp. Italian Seasoning

½ tsp. each dried Dill, Salt and Pepper

¾ C. Oil (Olive, Avocado, Canola)

 

1n a bowl, whisk together the vinegar, sweetener, lemon juice, garlic, Italian seasoning, dill, salt, and pepper. Slowly whisk in the oil to emulsify and combine. Alternatively, shake all the ingredients together in a jar with a tight-fitting lid. 1 prefer this method because the jar doubles as a storage vessel. Shake or whisk again before serving.  Keep for up to 2 weeks in the fridge.  Riff: Use rice wine vinegar, Lime instead of Lemon, omit dill and Italian seasoning and add ¼ C. chopped cilantro.  Riff: Use Red Wine Vinegar, add 1/3 C. crumbled feta cheese and 2T. parsley instead of recipe herbs.

Luang Prabang Salad – Nyam Salat

Luang Prabang Salad – Nyam Salat

Luang Prabang Salad – Nyam Salat

 

3 Large Hard Boiled Eggs (do not over cook)

1 Clove Garlic – roasted

1/2 – 1 1/2 tsp. Sea Salt (aka “A Lao pinch of salt”)

1 T. Canola Oil

2 T. Water

2-3 T. Lemon Juice

1 T. Palm Sugar

1/2 tsp. Sugar

Fish Sauce to taste

 

2 Cups Romain Lettuce Hearts ChoppedLPSalad02

1 Handful tender Pea Shoots, or even better, tender watercress

2 Scallions – Green parts only, sliced thin

3 T. cilantro chopped fine

3 T. mint chopped fine (optional)

Cherry Tomatoes

Cucumber

 

Slice eggs in half lengthwise, remove yolks, and slice whites thinly. Place eggs yolks, garlic, palm sugar, and salt in a mortar and pound into a paste. Add oil, lemon juice, water, and fish sauce (if desired) and combine. TasLPSalad05te, and adjust flavors, and thin out with additional water if desired. Combine pea shoots, cilantro, and scallions. Place Romain lettuce in a layer in the middle of serving plate; mound pea shoot mixture on top of lettuce. Arrange cucumber slices and tomato on plate.  Pour dressing over salad before serving. To add a nice touch to the salad; top with crumbled pork rinds.

Lemony Hearts of Palm Salad

Lemony Hearts of Palm Salad

Lemony Hearts of Palm Salad

 

¼ C. slivered Red Onion

2 C. sliced Hearts of Palm

1 C. sliced Celery

Chopped Parsley, as desired

3 T. Lemon Juice

3 T. EVOO

Salt & Pepper, to taste

Arugula

 

Soak 1/4 C. sliced red onion in cold water, 10 minutes; drain. Toss with 2 C. sliced hearts of palm, 1 C. sliced celery and some chopped parsley. Add 3 T. each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.

Chef Rachana Edamame Salad

Chef Rachana Edamame Salad

Chef Rachana Edamame Salad

 

½ head Green Cabbage (about 1 pound), outer leaves removed

2 T. Salt

12 oz. frozen shelled Edamame

1/3 C. Apple Cider Vinegar

1/3 C. fresh Lemon Juice

1/3 C. EVOO

1 ½ tsp. Pepper

1 T. dried Mint

1 ½ tsp. Cumin

1 tsp. Coriander

½ tsp. Cardamom

1 tsp. ginger

1 tsp. Garlic Powder

½ tsp. Cinnamon

2 C. diced Plum Tomatoes

2 C> diced Cucumber

2 T. chopped fresh Cilantro

 

Core the cabbage and slice into thin strips. You should end up with about 4 C. of shredded cabbage. Fill a medium pot with water and bring it to a boil over high heat. Add 1 T. of the salt to the water and bring it to a boil again. Add the edamame to the pot and boil until the beans are al dente but still bright green, about 8 minutes. Drain and rinse with cool water. Place the cider vinegar, lemon juice, olive oil, remaining 1 T. of salt, and the pepper in a large mixing bowl and whisk until emulsified. Whisk in the dried mint, cumin, coriander, cardamom, ginger, garlic powder, and cinnamon until fully incorporated. Add the cabbage, edamame, tomatoes, cucumber, and cilantro to the bowl and carefully fold to coat with the dressing. Serve immediately.

Sumac Salad

Sumac Salad

Sumac Salad

 

2 C. diced tomatoes

2 C. diced cucumbers

½ C. diced red onion

½ C. ground sumac

½ C. finely chopped fresh flat-leaf parsley leaves

½ C. extra virgin olive oil

2 tsp. kosher salt

¼ C. fresh lemon juice

¼ C. distilled white vinegar

1 T. pomegranate molasses

 

Place tomatoes, cucumbers, onion, ¼ C. of sumac, and parsley in medium mixing bowl.  Place the olive oil, salt, lemon juice, vinegar, pomegranate molasses, if using, and remaining ¼ C. of sumac in a small mixing bowl and whisk to combine. Pour the dressing over the vegetables and gently fold until the salad is thoroughly coated. Serve.

Mushroom Bacon, Garlic Croutons and Poached Egg Salad

Mushroom Bacon, Garlic Croutons and Poached Egg Salad

Mushroom Bacon, Garlic Croutons and Poached Egg Salad

1 lb / 450g mushrooms, sliced about 1/4″ thick.  Large brown ones are great.

salt and freshly ground pepper

1/2 tsp. paprika

1/2 tsp. sugar or a drizzle of honey or agave

1/2 tsp. garlic powder

olive oil

2 cloves garlic, sliced thin

2-3 pieces of stale bread (about 1 cup, once sliced)

4 very fresh eggs

water

white vinegar

1 head of butter or romaine lettuce, torn into bite sized pieces

 

Dressing

 

1 garlic clove or 1 tsp. shallot, minced

1.5 T. olive oil

1 T. white wine vinegar or lemon juice

1/2 tsp. mustard

salt and pepper

 

Preheat oven to 350F / 175C.  Toss mushrooms with a drizzle of olive oil, about 1 tsp. salt, some freshly ground pepper, paprika, sugar and garlic powder.  Line baking pan with parchment paper.  Scatter mushrooms in a single layer across pan.  Use two pans (if you have them) so the mushrooms will bake in a single layer.  Roast for 15-20 minutes, til edges are just beginning to get browned.  Flip mushrooms and bake for another 15-20 minutes, til all the water has evaporated out and mushrooms look chewy, almost like bacon. Meanwhile, cut bread into cubes, or tear by hand if using good crusty bread.  Heat about 2 Tbs olive oil over medium-high heat in skillet.  Add sliced garlic and fry 30 seconds, then add bread and quickly toss to coat lightly with oil.  Add a bit more if some pieces look dry.  Add a pinch of salt.  Fry til golden brown, stirring occasionally.  It should take 5-10 minutes.

 

Make dressing – combine garlic, olive oil, vinegar or lemon juice, and mustard.  Give a good whisk.  Season with salt and pepper to taste.  Bring a medium saucepan of water to a low boil.  Add about a Tbs white vinegar and a good pinch of salt.  If eggs are very fresh, omit the vinegar.  Adjust heat so water is just simmering.  Crack an egg into a small bowl.  Using a long handle, give the water a good swirl, then gently drop egg into vortex.  Cook for about 2 – 2.5 minutes, until white is just set and yolk is still runny.  Remove and drain on a paper towel, then poach remaining 3 eggs.   You can poach eggs in advance – just undercook them slightly and reheat in simmering water for about 10 seconds before serving. Toss lettuce with dressing and croutons.  Plate up with some mushrooms, a poached egg and a pinch of salt and freshly cracked pepper.

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Northwest chefs are guilty of excess in many areas. The sheer abundance of good things we have to work with drives us to experiment with combinations that would be merely ridiculous in regions with a smaller variety’ of fresh local produce. Raspberries garnish grilled salmon, and in the summer when basil becomes almost ubiquitous, it is slipped into everything from salads to desserts. Somehow, in this Oz-like setting where rainbows are as regular as rain, and hundreds of acres of brilliant red and purple, tulips grow against a backdrop of majestic mountain ranges, we feel comfortable serving and eating outrageously colorful things.  So, salads are regularly filled with tiny violas, yellow and orange nasturtiums, and the occasional petals of a day lily. In spring, don’t put it past a Northwest chef to serve the petals of unsprayed tulips in a salad. They’ taste like snow peas and have the texture of the best butter lettuce. Experiment with other edible flowers in season but be sure to use only unsprayed garden flowers and avoid experimenting with blossoms that are of dubious edibility’.

6 to 8 cups mixed baby salad greens, washed and dried

2 to 3 tablespoons Fresh Raspberry and Basil Vinaigrette (recipe follows)

24 to 36 basil leaves

6 tulips (in spring) or day lilies (in summer)

18 nasturtium blossoms

18 violas. Johnny-jump-ups, or pansies

3 chive blossoms

1 cup fresh raspberries

 

Pick through the salad greens, removing any undesirable leaves. Pile in a large salad bowl and toss with the vinaigrette. Add the basil leaves and toss lightly to avoid bruising the basil. Arrange the petals of the tulips or day lilies on each of 6 chilled salad plates, then divide the dressed greens evenly among them. Tuck 3 whole nasturtium blossoms into each salad, scatter the petals of the violas over the greens, then pluck the petals from the chive blossoms and scatter those over as well. Finally, sprinkle each salad with a few raspberries and serve at once.

 

Fresh Raspberry and Basil Vinaigrette

 

Ordinarily a raspberry vinaigrette is made with raspberry-flavored vinegar. This dressing incorporates whole raspberries, and the pulp of the berries allows the oil and vinegar to emulsify to a creamy consistency.

 

1/2 cup raspberries

3 tablespoons rice vinegar

1 tablespoon sugar

2/3 cup light olive oil or vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

12 fresh basil leaves

 

In a blender, combine the raspberries, vinegar, sugar, oil, salt, and pepper; puree the mixture at high speed. Force the puree through a fine strainer to remove seeds. Cut the basil into fine ribbons and stir in. Use 2 to 3 tablespoons for each salad. Dressing keeps, refrigerated, for at least 1 week.

White Bean and Kale Salad

White Bean and Kale Salad

White Bean and Kale Salad

 

1 cup great northern beans, soaked overnight in 1 quart water

1/2 medium sweet onion, cut into thin half-moon slices

¼ cup pure olive oil

2 T. balsamic vinegar

6 cups coarsely chopped kale

2 T. currants

2 tsp. freshly squeezed lemon juice

¼ tsp. salt

¼ tsp. crushed red chili pepper

Ground black pepper to taste

 

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 T. olive oil until soft, approximately 5 to 7 minutes. Add 1 T. balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 T. olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 T. balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool.  Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.

 

Yield: 4 servings

345 calories,

15 g fat

12 g fiber