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Category: Salads & Dressings

Spaghetti Pasta Salad (with Italian Dressing)

Spaghetti Pasta Salad (with Italian Dressing)

Spaghetti Pasta Salad (with Italian Dressing)

 

1 16 oz pkg thin spaghetti, halved

1 C. cherry tomatoes, halved

1 C. cucumber, diced

1 C. Salami slices (or pepperoni, or both), cut into small pieces

1 medium green pepper, diced

½ small red onion, diced

½ C. black olives, drained, thinly sliced

1 bottle Italian salad dressing, OR MAKE YOUR OWN (recipe below)

1 C. grated Parmesan cheese

1 tsp. paprika

Salt & pepper to taste

 

1 ½ C. Extra Virgin Olive Oil

3 T. red wine vinegar

1 T. dried oregano

1 ½ tsp. dried basil

1 T. fresh squeezed lemon, plus more to taste

2 garlic cloves, minced

3 T. Parmesan cheese

Salt and pepper to taste

 

Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.  Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve!

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

 

6 mini or Persian cucumbers, sliced about 1/8th-inch thick

12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick

3 T. (9 g) fresh dill leaves, chopped

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

1/4 C. (60 ml) avocado or olive oil

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

1 to 2 T. (15 to 30 ml) fresh lemon juice, to taste

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.

Creamy Tomatillo Dressing

Creamy Tomatillo Dressing

Creamy Tomatillo Dressing

 

1 batch Ranch Buttermilk Dressing

3-5 tomatillos (quartered)

1 handful of cilantro

1 jalepeno (optional)

juice of 1 lime

salt & pepper to taste

 

Blend all ingredients in blender and chill for 2 hours before serving.  This ranch is for drizzling on top of each slice of casserole after it’s been cooked right before serving.

 

Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 

To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Mother’s Day Wedge Salad Bar

Mother’s Day Wedge Salad Bar

Mother’s Day Wedge Salad Bar

 

3 heads iceberg lettuce, cut in quarters

1 lb. baby bay shrimp, rinsed and drained

1 jar sweet red peppers, I use DeLallo

2 avocado, chopped in chunks

3/4 C. feta cheese

3/4 C. cucumbers, chopped

8 strips of bacon, cooked and crumbled

Fresh chives, finely chopped

Fresh dill, finely chopped

Favorite salad dressing

 

Cut the iceberg lettuce heads in half, and then in half again, removing the core from each piece. Place all the pieces on a platter. Arrange the other items in individual serving dishes. Pour salad dressing into small pitcher. Serve!

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Radish and Sprout Salad

Radish and Sprout Salad

Radish and Sprout Salad

 

6-8 assorted radishes, washed well and trimmed

1 cup micro sprouts, such as broccoli or pea

Ground black pepper

 

2 lemons, cut in half lengthwise

2 Tbsp plus 2 tsp extra virgin olive oil, divided

1 tsp Dijon mustard

1 tsp honey

Fine sea salt

 

Using a mandoline, slice the radishes very, very thinly. They should be almost transparent. Cover with plastic wrap in the fridge for up to 3-4 hours if you’re not serving them immediately. To make the vinaigrette, you can either use a barbecue grill, a cast iron grill pan, or the broil setting on your oven. Brush the cut sides of the lemons with the 2 tsp of oil and grill or broil, cut side up, for 3– 5 minutes, or until they’re slightly charred. Remove from the heat and let cool completely. Squeeze the juice from the cooled lemons into a mason jar, add the remaining 2 Tbsp oil, the Dijon, and honey. Put the lid on the jar and shake well to combine. Season to taste with salt. When you’re ready to serve, scatter the sliced radishes onto a serving platter. Sprinkle the sprouts overtop and drizzle with the vinaigrette. Season with pepper to taste. This is best eaten the day you make it. The vinaigrette will keep in an airtight container in the fridge for up to 3 days.

 

BALT Salad

BALT Salad

BALT Salad

 

8 slices bacon, cut into 1-inch dice

2 T. large capers, thoroughly drained and patted dry

4 thin slices red onion

12 cups assorted lettuces, such as romaine, arugula, escarole and watercress

1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

4 medium tomatoes, cored and diced

Homemade Croutons (see make-ahead recipe below)

Vinaigrette (see make-ahead recipe below)

1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced

Cracked Black Pepper Oil, optional (see make-ahead recipe below)

 

 

3 T. extra virgin olive oil

4 slices crusty whole wheat bread, torn into small pieces

Salt, to taste

Freshly ground black pepper, to taste

 

1/2 cup Extra virgin olive oil

2 T. apple cider vinegar

1 lemon, juiced

2 tsp. spicy Dijon mustard

2 cloves garlic, crushed or minced

Salt, to taste

Freshly ground black pepper, to taste

 

2 Tbsp. coarsely ground black pepper

1 tsp. salt

1/2 cup Extra virgin olive oil

2 freshly squeezed lemon juice

 

Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.

Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil. Sprinkle with capers and serve immediately.

 

Homemade Croutons

 

Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove from heat.

 

Vinaigrette

 

In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.

Whisk vigorously to combine. Refrigerate.

 

Cracked Black Pepper Oil

 

In a small bowl, whisk together all of the ingredients. Reserve.

Alex Guarnaschelli Wedge Salad

Alex Guarnaschelli Wedge Salad

Alex Guarnaschelli Wedge Salad

 

1 large head iceberg lettuce

1 pint cherry tomatoes, halved

6 strips pre-sliced bacon

8 ounces blue cheese, crumbled

1 cup sour cream

½ cup mayonnaise

1 T. red wine vinegar

1 T. Worcestershire sauce

½ cup buttermilk

4 sprigs dill, finely chopped, stems and all

 

In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool. In a medium bowl, combine half of the bleu cheese crumbles with the sour cream, mayonnaise, buttermilk, and red wine vinegar. Season with salt and pepper. Split the head of iceberg into 4 quarters/wedges. Season with salt and pepper, and top with the tomatoes. Chop and crumble the bacon on top. Drizzle with bleu cheese dressing. Finish with the dill, a sprinkle of salt, and crumble the remaining blue cheese.

Wedge Salad with Homemade 1000 Island Dressing

Wedge Salad with Homemade 1000 Island Dressing

Wedge Salad with Homemade 1000 Island Dressing

 

3/4 cup mayonnaise

1/4 cup ketchup

2 T. sweet pickle relish

1/2 T. finely diced or grated onion

1 tsp. finely minced garlic 1-2 cloves

1/2 T. apple cider vinegar

1/4 tsp. kosher salt or more to taste

pinch of black pepper or more to taste

couple dashes hot sauce like Tabasco, if desired

 

2 heads of iceberg lettuce

1/4 pound slices of bacon cooked crisp and crumbled

2 T. Fresh minced chives

4 ounces Pepper jack cheese shredded or cut into chunks

1 pint Grape or cherry tomatoes diced

Fresh cracked black pepper

 

Whisk together ingredients in a medium sized bowl until well combined. Taste and add salt and pepper as desired. Store in a tightly covered container or jar in the refrigerator. Remove the outer layers of the head of iceberg lettuce, and cut it in half, then those pieces in half again, creating wedges. Cut the end to remove the stem.  Place wedges onto 4 separate plates. Top with homemade 1000 island dressing, bacon crumbles, shredded pepper jack cheese and diced tomatoes. Garnish with fresh minced chives and fresh cracked black pepper.

Copycat Kraft Tomato and Bacon Dressing

Copycat Kraft Tomato and Bacon Dressing

Copycat Kraft Tomato and Bacon Dressing

 

9 medium vine ripe tomatoes

1/2 cup red wine vinegar

1 T.  Dijon mustard

5 pieces of bacon and fat that comes from cooking around 2 T.

1/4 sweet onion

2/3 cup mayonnaise

1/4 tsp. powdered garlic

salt to taste

 

Gut the 9 tomatoes (you can use the outsides for stuffed tomatoes). Place the insides in a blender and blend until smooth. (Add one or two of the outsides for some nits of tomato in the dressing.) Add red wine vinegar, mustard, bacon and bacon fat, sweet onion, garlic, mayo and salt and blend again until mixed well. Serve within a few days.

Shredded Cabbage Salad

Shredded Cabbage Salad

Shredded Cabbage Salad

 

1 lb green cabbage, finely shredded

3 T. olive oil

¼ cup white wine vinegar

1 T. dried oregano

1 tsp freshly ground black pepper

1 tsp salt

 

Finely shred the cabbage using a food processor, knife, mandolin, or vegetable peeler.  Add the olive oil, white wine vinegar, oregano, freshly ground black pepper, and salt to a bowl large enough to comfortably fit all the shredded cabbage. Mix well. Add the shredded cabbage and massage it into the vinaigrette with clean hands. This helps to soften and flavor it. Serve the salad immediately, or set aside for at least an hour allowing the cabbage to marinate even longer in the vinaigrette.

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

 

Thousand Island is the junk food of the salad dressing category. Yet we love it because it makes us feel fabulously American. I make Thousand Island in a fairly classic way that always tastes so much fresher and zingier than the dressing you get in a bottle. Here I pair it with tomatoes and bacon for a salad that sometimes satisfies my cravings for a Reuben sandwich with potato chips. And to that end, I also use this as a dressed vegetable component on sandwiches and burgers from time to time when I need a special kick. As for the tomatoes, I prefer to buy Sungolds (when in season), grape tomatoes, or Campari tomatoes for this salad. A giant, ripe beefsteak would be great here, too. If you want to keep this dressing vegetarian, sub in 1 T. low-sodium soy sauce for the Worcestershire.

 

4 thin bacon strips, thinly sliced crosswise

1/2 cup mayonnaise

1/3 cup ketchup

2 tsp. capers, chopped, plus 1 T. of the brine

2 tsp. gherkins, thinly sliced, plus 1 T. of the brine

8 bread-and-butter pickles, chopped, plus 1 T. of the brine

3 T. red wine vinegar

1 T. Worcestershire sauce

Freshly ground black pepper

3 pints cherry tomatoes, halved

Maldon salt

1 T. sugar

 

Place the bacon pieces in a medium skillet, add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Drain the bacon on a plate lined with paper towels. (Reserve the bacon fat for another use.)  In a large bowl, whisk together the mayonnaise and ketchup. Stir in the capers and brine, gherkins and brine, pickles and brine, 2 T. of the vinegar, and the Worcestershire. Season with pepper and taste for seasoning. Arrange the tomato halves, cut-side up, on a serving platter. Season them with a light sprinkle of Maldon salt, the sugar, and the remaining T. vinegar. Drizzle with spoonfuls of the dressing and crumble the bacon over the top.

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

 

1 large lemon

3 T. extra-virgin olive oil

1 tsp. honey

3-4 cups fresh arugula

kosher salt

 

Slice the lemon into very thin rounds. Remove and discard all the seeds. Pick up the slices, a few at a time, and squeeze them over a large bowl to collect the juice. Then finely chop all the juiced lemon slices (including the rind) and add them to the bowl. Whisk the olive oil into the lemon juice in the bowl. Drizzle the honey around the sides of he bowl – do not mix it in. Add the arugula and pinch of salt and toss to coat it with the lemon-studded dressing, catching some of the honey on he leaves. Serve immediately.

Best-Ever Ranch Dressing

Best-Ever Ranch Dressing

Best-Ever Ranch Dressing

 

½ cup buttermilk

3 T. plain nonfat Greek yogurt

3 tsp. fresh lemon juice

½ tsp. kosher salt

½ tsp. freshly ground black pepper

½ tsp. dried oregano

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. dried dill

½ tsp. sweet paprika

Pinch of cayenne (optional)

 

In a small bowl, combine the buttermilk, yogurt, lemon juice, salt, pepper, oregano, garlic powder, onion powder, dill, paprika, and cayenne if using. Whisk until smooth. If the dressing seems too thick, add water, 1 tsp. at a time, until you get a consistency you like.

 

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

 

24 ounces Brussel sprouts, washed and outside layers removed

1 small honeycrisp apple, cut into thin matchsticks

1/3 cup parmigiano-reggiano, finely grated

1/3 cup candied walnuts, crushed into tiny pieces

~2 tablespoons apple cider vinegar

~1/2 cup extra virgin olive oil

Salt and pepper

1/3 cup Applewood smoked bacon, finely chopped (optional)

1 tablespoon bacon drippings (optional)

 

In a large bowl, use the “fine” setting on a cheese grater to finely grate brussel sprouts. Or you can use a food processor to finely chop the brussel sprouts! The “cheese grater” version comes out a bit more perfect but either method works! Add honeycrisp apple thin matchsticks, and finely grated cheese and walnuts. Add bacon (optional). In a separate bowl, whisk together vinegar, olive oil, bacon drippings (optional), and salt and pepper to taste. Pour dressing into brussel sprout mixture. Mix together, adding more olive oil and vinegar if mixture is dry.

Lemon-Honey Dressing (Ladolemono)

Lemon-Honey Dressing (Ladolemono)

Lemon-Honey Dressing (Ladolemono)

 

1 cup canola oil

1/3 cup extra-virgin olive oil

2/3 cup fresh lemon juice (from 3 to 4 lemons)

2 tablespoons Greek honey

1 1/2 teaspoons kosher salt

Freshly ground white pepper

 

Put the oils in a mixing bowl or tall container. Add the lemon juice, honey, salt, and pinch of pepper. Blend the mixture with an immersion blender, or with a handheld mixer on high speed, until emulsified and creamy. Keep refrigerated in an airtight container—a dressing-specific glass bottle is ideal —for about a week. The sauce will separate as it sits; blend again to emulsify.

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

 

1 1/2 lb miner’s lettuce

1/4 cup champagne vinegar

1/3 cup elderflower syrup

1 shallot, minced

2 tsp. sea salt

1/2 cup olive oil

1 lb fresh morel mushrooms

1 tsp. cracked black pepper

1 tsp. fresh thyme leaves, minced

 

Mince the shallot and place in a small mixing bowl. Add the champagne vinegar and allow to sit for 30 minutes to an hour. Add most of the olive oil, sea salt, elderflower syrup, thyme leaves and black pepper and whisk the dressing vigorously for one minute. Clean the miner’s lettuce and allow to dry. Place into a large salad bowl. In a medium saucepan or skillet, add 3 tbsp. of olive oil and bring to medium heat. Toss in the morels and sauté until lightly browned. Combine the dressing, morels and lettuce in the salad bowl and toss together gently.  Note: One of the main ingredients in this recipe, miner’s lettuce, may need to be handpicked or found at a health food store. The good news is that this delicious wild edible can be found in most coastal regions and in the western mountains of the Americas. You can also use a tender lettuce, and mushrooms of your choice!

That Good Dressing

That Good Dressing

That Good Dressing

 

1 teaspoon pressed or finely minced garlic

1 tablespoon honey

1/2 teaspoon freshly cracked black pepper

2 tablespoons brown mustard

1 tablespoon each fresh, or 1 teaspoon each dried basil, oregano, and rosemary

1 teaspoon soy sauce

1/2 cup any good vinegar (red, white or rice wine or apple cider)

1 1/2 cup extra virgin olive oil

1/2 to 1 teaspoon salt (adjust to your taste)

 

Combine all ingredients in blender and whir until emulsified. Alternately, without a blender, combine all ingredients except the olive oil in a medium bowl, then slowly whisk in the olive oil until the ingredients are emulsified. Taste and adjust the salt.

Keep refrigerated up to several weeks (but it probably will be used up quickly).

 

GREEK BLEND

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

1teaspoon lemon zest

 

SUNSHINE BLEND

1/4 cup dried oregano leaves

2 tablespoons fennel seeds

2 tablespoons crushed lemongrass

2 tablespoons dried lemon zest

1/4 teaspoon black pepper

1 tablespoon kosher salt

 

ITALIAN BLEND BLEND

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons dried rosemary

2 tablespoons dried marjoram

2 tablespoons dried cilantro

2 tablespoons dried thyme

2 tablespoons dried savory

2 tablespoons red pepper flakes

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

1 C. shaved ham, cut into 1-inch strips

1/3 C. olive oil

2 C. cooked beans, cooled

1 T. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro

1/2 red onion, julienned

1/2 C. croutons (see recipe at right)

11/2 tsp. kosher salt

3/4 tsp. black pepper

Pinch of ground cloves

4 soft-cooked eggs (see page 19), halved lengthwise

 

Place a skillet over medium-high heat; add olive oil and heat until it shimmers. Working in batches, fry shaved ham until crispy. Drain on paper towel. Stir ground cloves into oil and keep warm. In a large serving bowl, combine beans, herbs, red onion, croutons, salt, and pepper. Arrange crispy ham and eggs on top; spoon warm, spiced olive oil over all.

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

 

¼ C. olive oil

Juice from 1 freshly-squeezed lemon (or ¼ cup)

Lemon zest

1 small clove of garlic, minced

1 small bunch of fresh thyme, roughly chopped

¼ tsp. salt

⅛ tsp. black pepper

 

4 small zucchini (or 2 pounds)

1 C. halved cherry tomatoes

1 C. freshly shaved Parmigiano Reggiano

 

Lemon Thyme Vinaigrette:

 

In a small glass measuring bowl, mix olive oil and lemon juice.  Add the rest of the ingredients, and whisk until emulsified. Set vinaigrette aside.

 

Zucchini Salad:  Using a wide vegetable peeler, peel zucchini into ribbons (see Note) and arrange on a serving platter so that they aren’t sitting on top of each other. Slightly bend them or twist them so that the presentation is pleasing to the eye.  Randomly place cherry tomatoes on top of the zucchini ribbons and tuck a few underneath. Sprinkle cheese shavings on top. Then, drizzle the lemon thyme vinaigrette over the salad. Serve immediately. Leftovers should be refrigerated, stored in a glass, lidded container and eaten within 2-3 days. Note: Zucchini ribbons are easy to make if you have a wide vegetable peeler. First, cut off both ends of the zucchini. Rest one end of the zucchini on the cutting board, and starting at the top, slide the blade of the peeler down to the other end. Because the first ribbon you’ll make only includes the dark green zucchini skin, set it aside (more info to follow). Continue making ribbons until they start to include the immature seeds. At this point, rotate the zucchini and begin again. Each time your ribbons start to include seeds, rotate to a new side. You’ll probably rotate each zucchini three or four times, depending on its size, before you are done. You can dice up the leftover zucchini skin, flesh and immature seeds, and add them to A leafy green salad, roast them in the oven with other vegetables, or add them to your compost. Nothing will go to waste!

Breakfast Salad

Breakfast Salad

Breakfast Salad

 

1 C. cubed Watermelon

8 sliced Radishes

2 ounces Feta Cheese, crumbled

3-4 leaves Mint, roughly chopped

2 T. Pepitas

Squeeze of Lime

1 T. Olive Oil

 

Arrange the chopped watermelon, sliced radishes, crumbled feta, and chopped mint leaves in a bowl. Sprinkle with the pumpkin seeds and drizzle with the lime juice and olive oil.

Happy Halloumi

Happy Halloumi

Happy Halloumi

 

2.5 oz. Halloumi, cut into equal slices

1 clove Garlic, roughly chopped

1” piece Ginger, peeled and roughly chopped

1 tsp. Garam Masala

¼ tsp. Chili Powder

7 oz. Baby Spinach

Olive Oil

S & P

 

Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.

Lemon Sumac Vinaigrette

Lemon Sumac Vinaigrette

Lemon Sumac Vinaigrette

 

Juice of 2 lemons

1 garlic clove, minced

½ C. extra-virgin olive oil

1 T. local honey

½ tsp. sumac

 

Combine all small mixing bowl combine all the ingredients and whisk until Dress to taste with Lemon Sumac Vinaigrette; season with sea salt and fresh ground black pepper.

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

 

5 large eggs

2 T. water

pinch salt and pepper

1 T. coconut oil

1 C. baby spinach

4 ounces burrata cheese

 

3 C. torn butter lettuce

1 T. olive oil

2 tsp. white balsamic vinegar

1/2 avocado thinly sliced

 

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs! Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping! Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside. I remove the omelet from the heat and let it sit for a minute before slicing it in half. In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.

Edible Nasturtium Salad

Edible Nasturtium Salad

Edible Nasturtium Salad

 

With the mild peppery flavor of the flowers and greens in the pictured salad, a lightly sweet vinaigrette works well.  Additional greens in the form of herbs coat the goat cheese rounds.  Here is the full method I used to make the salad:

Mix a salad base, such as the arugula, microgreens, and home-grown basil in my version. Toss greens with a delicately sweet vinaigrette such as champagne, white wine, or even peach, and divide among plates. Cut rounds of goat cheese and roll in chopped fresh herbs such as dill and chives as well as freshly cracked black pepper.  Top greens with the rounds.  Slice radishes, sugar snap peas, and/or your favorite crunchy summer vegetable and intersperse. Scatter a handful of nasturtium blooms and leaves (see preparation and safety tips below). Drizzle with more vinaigrette.

Check to make sure a flower is edible before cooking with it. While nasturtiums, pansies, violets, borage, and many others can be used in cooking, some flowers can only be consumed in part, for instance the petals and not the leaves.  If you have allergies to flowers and/or pollen, ask your doctor about safety. While a specific flower may be technically safe for consumption, it may not be a good choice based on your specific allergies. Always choose edible flowers grown organically without pesticides.  If you find farm-grown flowers at the market, look for labeling that indicates they are safe to eat.  For the safest growing environment and freshest blooms, try adding a few varieties to your home garden.  As with herbs, their flavor is best when snipped right before use so keep an eye on buds about to show their gorgeous petals, which are the parts we want for our dishes.  Even if flowers have been grown without pesticides, thoroughly wash them, then remove stamens and pistils.  Follow any safety instructions for the variety with which you’ll be cooking and use only the edible parts.

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

Shaved Celery, Fennel, and Radish Salad with Buttered Valdeon Toasts

 

1 head celery, tough outer stalks removed, well rinsed

2 medium heads fennel, stalks and fronds removed

2 bunches scallions (approximately 15 pieces), root ends removed and first layer peeled off with fingers

1/3 lb sugar snap peas, stem removed and the thread at the seam peeled

2 bunches red radishes, tops removed and well washed

5 fresh sticky garlic cloves, peeled

¾ C. extra virgin olive oil

¼ + 1 T. fresh lemon juice kosher salt and freshly ground black pepper to taste

8 oz Valdeon cheese, crumbled or shaved (strong Spanish blue cheese)

4 oz sweet butter, at room temperature

4 long thin slices of fresh peasant bread

 

With a sharp knife, thinly slice the celery and then the fennel and toss together. Sliver the scallions and sugar snap pears on a bias and add to the fennel and celery. With a shark knife or mandoline, thinly slice the radishes and add to the salad. Grate the garlic on a microplane. Mix together garlic, oil, and lemon juice and dress the salad. Season with salt and pepper to taste and toss well. Let stand. Toast the bread slices and spread each with an ounce of the butter. Divide the cheese among the 4 buttered toasts. Toss and taste the salad again before portioning, add salt if necessary. Plate with the Valedon toasts.

Spring Radish Salad

Spring Radish Salad

Spring Radish Salad

 

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

1/2 bunch of parsley, about 1/2 C. 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).

BLT Rice Bowl

BLT Rice Bowl

BLT Rice Bowl

 

2 C. rice

1/2 lbs bacon, sliced into 10 cm wide pieces

1 small head of lettuce, thinly sliced such as Romain Lettuce or Green Leaf

1 pint cherry tomatoes, halved

 

1 small ripe avocado

1 C. roughly chopped cilantro

1/4 C. fresh lime juice from 3-4 limes

1/4 C. olive oil

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

 

Prepare rice as per package instructions. Set aside. Cook bacon in a medium skillet over medium-high heat until browned and crispy, stirring occasionally for about 5 minutes. Remove from pan and drain on paper towel. Set aside. Dressing: Place avocado, cilantro, lime juice, olive oil, cumin, chili powder, and salt in a blender. Mix on high until smooth. Assembly:  Serve rice with bacon, lettuce, tomatoes and the dressing on the side.

BLT Chicken-Avocado Salad

BLT Chicken-Avocado Salad

BLT Chicken-Avocado Salad

 

4 slices bacon

1 (5-oz) pkg baby spinach-spring mix blend

2 Roma tomatoes, cut into wedges

⅓ C. crumbled blue cheese

⅓ C. chopped pecans

1 avocado, sliced

2½ C. shredded rotisserie chicken

½ C. balsamic vinaigrette

 

Cook bacon in a skillet 6 to 8 minutes or until crisp. Drain and cool. Crumble bacon.

Arrange greens, tomatoes, cheese, nuts, avocado, bacon, and chicken on a large platter. Drizzle with dressing

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.