Sweet Lemon Vinaigrette
2 medium cloves Garlic, peeled and crushed
Juice from 1 Meyer Lemon, about ½ cup
1 tablespoon grainy Dijon Mustard
1 tablespoons fruity Olive Oil
1 tablespoon dried Oregano
In a large bowl, whisk together all vinaigrette ingredients, set aside.
Spiced Lavender Scented Citrus Salad
¼ cup sugar (I used turbinado raw sugar)
½ cup water
1 star anise
3 whole cloves
3 whole allspice
⅛ teaspoon dried red pepper flakes
Lavender leaves and flowers (optional)
3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)
Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available. Boil for 2 minutes, watching carefully so as not to burn. Remove from heat and let cool. Peel the citrus fruit, removing all the pith and seeds. Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours. Serve in a clear bowl to show off the pretty colors. Garnish with fresh lavender flowers.
Jicama and Melon Salad
2 cups thin slivers jicama (to be extra, you can slice it thinly and cut with small veggie cutter into shapes)
2 cups cubed honeydew melon
3 T. fresh lime juice
3 T. chopped fresh mint leaves
1 tsp. lime zest
2 tsp. honey
Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.
Mushroom Potato Salad with White Beans
1 lb. small white or Yukon gold potatoes, quartered
8 oz. mushrooms, preferably cremini, quartered
2 T. olive oil
4-oz. jar roasted red bell peppers (water-packed), drained and chopped
2 small cloves garlic, very thinly sliced
1 T. cider vinegar
1 cup canned cannellini beans, rinsed and drained
1/4 cup chopped fresh basil
In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.
Egg & Bacon Salad
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
1/4 cup sun-dried tomatoes (not packed in oil)
3 T. extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 tsp. flaky sea salt, or to taste
1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish
1 large fennel bulb, halved, cored and thinly sliced, fronds reserved
1 small jicama (about 1 1/4 pounds), peeled, halved and cut into thin matchsticks
1 small cucumber, peeled and chopped
1/3 cup black olives, pitted and sliced
1 ounce Feta cheese, crumbled
coarsely cracked black pepper
Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them. Meanwhile, in a small, lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified. Finely chop the fennel fronds to make ¼ cup and set aside. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.
Offbeat Eats Hearts of Palm Salad
2 C. hearts of palm, drained
2 plum tomatoes, seeded and diced
2 slightly firm avocados
½ C. thinly sliced Scallions, optional
3 T. extra virgin olive oil
2 T. distilled white vinegar or fresh lime juice
1 tsp. kosher salt
1½ tsp. freshly ground black pepper
1 T. finely chopped fresh cilantro leaves, for garnish
Slice the hearts of palm into ½-inch pieces if not precut. Place them in a small mixing bowl and add the tomatoes. Carefully spoon out the insides of the avocados, discarding the pits. Dice the avocado flesh and add it to the bowl. Add the scallions, if using.  Combine the olive oil, vinegar or lime juice, salt, and pepper in a small mixing bowl and whisk together to form a vinaigrette. Pour the vinaigrette over the salad and fold in gently until the vegetables are thoroughly coated. Serve immediately, garnished with the cilantro.
Shoepeg Corn Salad
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
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
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
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
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
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
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
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
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
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
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
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.
R
oasted 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
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
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
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
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
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.
Valentine’s Day Salad with Bacon Roses and Strawberry Hearts
4 cups baby spinach
6 Strips bacon
4 strawberries
balsamic reduction or other dressing
extra virgin olive oil or coconut oil
Make bacon roses: Preheat oven to 375ºF/190ºC. Take each strip of bacon, and roll it into a rose shape. If the bacon strips are wide, you’ll make more delicate, realistic looking roses by cutting them in half lengthwise before you begin rolling them up. To make them look more realistic, leave them slightly loose and let the edges fold over upon themselves at times. I used the edge with the fat on the top of the rose, and that seemed to work well. Place the bacon roses into small muffin tins or silicone ice cube trays to help them hold their shape as you bake them. I used silicone cube-shaped ice cube trays, and they were the perfect size for holding the roses up and together. If you are using tiny muffin tins to hold the bacon roses, you may need to add aluminum foil to the tins or use toothpicks to help keep them in place.
Keep checking on them to make sure they aren’t falling over or burning. Bake the bacon roses in the oven until they get brown and crisp. If the roses are browning on the top but are uncooked on the bottom, carefully flip them over to cook the bottoms for a few minutes.
Make strawberry hearts: Cut the stems off the strawberries. Cut a small v-shaped wedge out of the top center part of the strawberries to make them look like hearts. Cut the shaped strawberries in slices to form several thinner strawberry hearts from each strawberry.
Put the salad together: Wash and spin dry the baby spinach leaves, and start arranging them, right side up, in small groups of leaves into which you will place your bacon roses. Strategically place your bacon roses and strawberry hearts on the bed of baby spinach, creating a beautiful salad. Drizzle with the dressing of your choice. I love using a homemade balsamic reduction with either olive or melted coconut oil. Salsa rosa is another great choice for this salad. The salad can be further garnished with walnuts, goat cheese, or other favorite toppings of your choice. Caramelized goat cheese would also be a great addition to the salad. You can also choose whichever dressing you prefer.
Notes: Most of the components of this salad can be made ahead of time. The bacon roses can be premade, and the strawberries can be washed, dried, and carved. They can then be sliced and placed on the salad at the time of serving.
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
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!
Autumn Salad with Cider Vinaigrette and Candied Hazelnuts
Canola oil, for deep-frying
½ cup powdered sugar
1 cup hazelnuts
2 T. cider vinegar
1½ T. sherry vinegar
1½ tsp. whole grain mustard
1 tsp. Dijon mustard
½ tsp. salt
¼ cup canola oil
¼ cup extra-virgin olive oil
2 T. walnut oil
Freshly ground pepper
1 pound mixed bitter greens such as Treviso radicchio, Chioggia radicchio, dandelion greens, frisée, arugula, mizuna, and watercress
2 Fuyu persimmons
1 sweet-tart apple such as Crispin or Pink
¼ lb. fresh Goat Cheese
Salt & Pepper
TO MAKE THE CANDIED HAZELNUTS, pour the oil to a depth of 1½ inches into a heavy-bottomed saucepan and heat to 350°F. While the oil is heating, line a sheet pan 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 for 1 minute. Using a wire skimmer or a strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss the nuts to coat them completely with the sugar. The sugar should form a light paste. Then, working in batches to avoid crowding, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together. Fry for about 2 minutes, or until golden brown. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer, and let cool completely, then coarsely chop and set aside. (The nuts can be prepared up to a week in advance; store in an airtight container at room temperature.) TO MAKE THE VINAIGRETTE, in a small, wide bowl whisk together both vinegars, both mustards, and the salt. Pour in the oils in a slow, steady stream while whisking constantly, continuing to whisk until emulsified. Season with a few grinds of pepper, then taste and adjust the seasoning. Set aside. If using Treviso radicchio, core and cut crosswise into 1-inch-wide strips. If using Chioggia radicchio, core and slice thinly crosswise. If using dandelion greens, discard tough stems and tear into bite-sized pieces. Remove any tough stems from the smaller greens. Cut off the crown and a thin slice from the bottom of each persimmon, then peel them, being careful not to cut into the flesh. Cut into quarters through the stem end, cut away the core from each quarter, and then cut each quarter lengthwise into ¼-inch-thick slices. Quarter the apple, leaving the skin on, and cut away the core. Cut each quarter lengthwise into ⅛-inch-thick slices. In a large bowl, combine the greens, fruits, nuts, and goat cheese. Drizzle the vinaigrette over the top and toss to coat evenly. Season with a pinch of salt and some pepper and toss again. Mound on individual plates, making sure to distribute the fruits and nuts evenly. Serve right away.
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
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
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
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
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
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
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
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
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
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
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.