Browsed by
Category: Salads & Dressings

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

Miso-Turmeric Dressing

Miso-Turmeric Dressing

Miso-Turmeric Dressing

 

â…“ C. unseasoned rice vinegar

¼ C. mirin

¼ C. vegetable oil

2 T. finely grated carrot

2 T. white miso

1 T. finely grated peeled ginger

2 tsp. finely grated peeled turmeric or ½ tsp. ground turmeric

1 tsp. toasted sesame oil

 

Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

2 T. water

2 small carrots,, peeled and diced

1/2 shallot,, peeled and roughly chopped

2- inch knob of ginger,, peeled and grated

1/4 C. grape seed oil

2 T. rice wine vinegar

1 T. sesame oil

1 T. sweet white miso paste

1 avocado,, fanned

Sesame seeds,, for topping

 

To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal T. of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.

Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing

Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing

Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing

1 head of celery, tough outer stalks removed, well rinsed

1 fennel bulb, stalks and fronds removed

1 bn red radishes, tops removed and well washed

1/2 C. The best blue cheese dressing

1 pinch freshly cracked black pepper

1 C. croutons

 

Thinly slice the celery, fennel and radishes; toss together. Arrange the salad onto a serving plate. Top with blue cheese dressing and garnish with croutons, if using.

Golden Beet Salad with Avocado and Haricot Verts

Golden Beet Salad with Avocado and Haricot Verts

Golden Beet Salad with Avocado and Haricot Verts

1 pound golden beets (about 2 to 3 inches in diameter)

1 small red onion (thinly sliced)

¼ C. sherry vinegar (or more as needed)

¼ C. extra-virgin olive oil (plus a little extra to finish)

1 tsp. granulated sugar

1 tsp. vinegar-based hot sauce (such as Tabasco or Cholula)

½ tsp. fine sea salt

freshly cracked black pepper (as needed)

8 ounce blanched haricot verts (or regular green beans)

2 ripe but firm avocados (peeled and sliced)

1 bunch fresh watercress (stems and leaves)

1 bunch fresh cilantro (stems and leaves)

1 bunch fresh mint (leaves only)

 

Peel the beets and slice them very thinly into rounds that are about 2 to 3 mm thick. Use a mandolin for best presentation.  Bring a large pot of water to a boil. Add the beet slices to the pot and simmer them for about 3 minutes; they should be slightly cooked but still crunchy. Drain the beet slices and put them in a large bowl.  Add the red onion slices, vinegar, olive oil, sugar, hot sauce, salt, and a few grinds of black pepper to the bowl with the beets; toss to combine. Set aside for at least 10–15 minutes and up to 1 hour, then taste. Adjust seasoning as needed with more vinegar, hot sauce and/or more sugar. It should taste both sharp and sweet, but not too spicy.  When you’re ready to serve, spread about half the beet mixture on a large platter. Top with blanched haricot verts, avocado, watercress, cilantro, and mint. Arrange the rest of the beets artistically around the platter, sprinkling any liquid left in the bowl over the salad. Drizzle with extra olive oil and serve.

Fried Mozzarella Caprese Salad

Fried Mozzarella Caprese Salad

Fried Mozzarella Caprese Salad

Pesto:

1 C. of basil

2 garlic cloves, minced

Handful of walnuts

1/4 C. of Parmesan-Reggiano

1/4 C. of olive oil

Salt and pepper to taste

 

Fried Mozzarella:

1 tomato

1 quart of canola oil

1 five ounce ball of mozzarella (low moisture, not water packed)

2 large egg, beaten

1 1/2 C. plain bread crumbs

1/2 tsp. of crushed red pepper

1/2 tsp. of oregano

Salt

 

In a food processor, add the basil, garlic, pine nuts (or walnuts), Parmesan, and pulse until chopped. With the processor on low, add the olive oil in a slow and steady stream until completely combined. Taste the pesto and adjust the salt and pepper to taste. Set aside. Slice the tomato in 1/2-inch slices and place on paper towels. This will absorb some of the tomatoes’ moisture. Prep a plate with a few layers of paper towels. Fill a 10″ cast iron pan with 4 inches of oil, about 2 quarts, and heat oil to 350F. While it’s heating up, slice the mozzarella into 1/2-inch slices. Prep bowl with beaten egg. On a plate, combine breadcrumbs, crushed red pepper, oregano, and salt (if needed). Note: Try your mozzarella. If there’s a lot of salt, chill on the salt. Don’t add any. If the mozzarella has no salt, then add about 1/4 tsp. to the bread crumb mixture. Double-dip mozzarella by dipping in the beaten eggs, then breadcrumbs and repeating the step. This will give you a delicious thick crust. Gently drop the mozzarella into hot oil using a slotted spoon and fry, about 30 seconds, or until golden brown. Turn the mozzarella and allow to fry on the other side for another 30 seconds. Transfer to the paper toweled plate to drain. Grab a plate and stack tomatoes and mozzarella in whatever fashion you like. Top with pesto and a crack of black pepper.

Blackberry Salad with Blackberry Vinaigrette

Blackberry Salad with Blackberry Vinaigrette

Blackberry Salad with Blackberry Vinaigrette

1 serving lettuce greens

3 slices prosciutto (torn)

1 ounce goats cheese (crumbled)

1 handful blackberries

3 blackberries

1 T. olive oil

1 T. balsamic vinegar

1 T. honey

salt and pepper to taste

 

Assemble the salad with the lettuce, prosciutto, goat cheese and blackberries. Mash the blackberries in a small bowl and remove any large chunks. Mix the olive oil, balsamic vinegar, and honey into the mashed blackberries. Pour the dressing onto the salad and top with salt and pepper to taste.

Mango Caprese Salad

Mango Caprese Salad

Mango Caprese Salad

1 mango (peeled, stoned and sliced)

1 handful basil leaves

1 fresh mozzarella (sliced)

1 T. extra virgin olive oil

1 T. balsamic vinegar

 

Arrange salad and dress with balsamic vinaigrette

Raspberry Vinaigrette

Raspberry Vinaigrette

Raspberry Vinaigrette

1/2 C. fresh or frozen raspberries

4 T. Apple Cider or Rice Vinegar

1 small shallot, chopped very fine (about 2 T.)

1/3 C. Avocado or Olive Oil

1-2 T. Honey, taste

Sea salt and freshly ground pepper, to taste

 

In a blender combine all raspberry vinaigrette Ingredients except oil until well blended. While blender Is running slowly stream In oil until well blended. Remove from blender and strain to remove

raspberry seeds (can skip with Vitamix, typically). Adjust honey to desired sweetness and season dressing with salt and pepper if needed.

Creamed Cucumbers

Creamed Cucumbers

Creamed Cucumbers

2 med. cucumbers

1/2 c. sweet cream

1/3 c. vinegar

2 T., sugar

1 med. (sweet) onion thinly sliced

Salt, Pepper, Dill or other seasonings to taste.

 

Peel and slice cucumbers and onions. Soak in saltwater for 1/2 hour. Drain, rinse, and squeeze out excess water. Mix other ingredients. Pour over cucumbers.

Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs

Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs

Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs

¼ C. EVOO

3 T. Shelled, Roasted Pistachios

2 T. Balsamic Vinegar or White Balsamic Vinegar

2 tsp. Honey

12 Basil Leaves, roughly chopped

2 Springs Fresh Thyme, chopped

1 clove Garlic, grated

Crushed Red Pepper Flakes

Kosher Salt

2 1.1 C. Cherry Tomatoes, halved

2 Nectarines, cut into wedges

2 balls Burrata Cheese, roughly torn

2 T. snipped fresh Chives for serving

Flaky Sea Salt for serving

 

In a food processor, combine the olive oil, pistachios, vinegar, honey, basil, thyme, garlic, red pepper flakes, and a pinch of salt and pulse until finely ground, about 1 minute. In a medium bowl, combine the tomatoes and nectarines. Add the pistachio puree, tossing to coat. Let marinate at room temperature for 10 to 20 minutes or covered with plastic wrap overnight in the fridge. To serve, divide the salad evenly among six bowls and top each with some torn burrata, chives, and a pinch of flaky salt.

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

Potato Salad with Avocado and Garlic Scapes

 

10-12 new white potatoes, cut into large bite-sized pieces

2 T. rice vinegar

1/2 medium purple onion, finely chopped

6-8 garlic scapes, thinly chopped

1/2 tsp. salt

1 ripe avocado, mashed

1/3 cup mayo

1/2 tsp. mustard powder

1 T. lime or lemon juice

1 T. fresh cilantro, chopped

fresh ground pepper to taste

 

Cut potatoes and boil in water for about 20 minutes, or until just tender. Drain and place in a large bowl. Add vinegar, onion, garlic scapes & salt. Mix gently. Chill until cooled. In a medium bowl, mash avocado. Add mayo, mustard powder & lime juice. Stir. Add to potatoes. Top with cilantro & black pepper.

‘Dragon’s Breath’ Caesar salad

‘Dragon’s Breath’ Caesar salad

‘Dragon’s Breath’ Caesar salad

 

3/4 cup mayonnaise

1/4 cup olive oil

3 cloves garlic, crushed

3-4 filets anchovies, finely chopped (I don’t bother to soak for this)

1 tablespoon Worcestershire sauce

2 teaspoons dijon mustard

2 tablespoons lemon juice, and maybe more

1/4 cup fresh parmesan cheese, plus more for sprinkling

 

Romaine lettuce, torn in pieces

something crunchy: croutons are traditional, I also use toasted nuts

 

Mix the dressing ingredients, and mix a few spoonfuls with a bowlful of salad. This is one salad that’s better to toss all together rather than drizzle on the dressing at the table. Sprinkle with the croutons or nuts and some extra parmesan cheese. Make sure everyone you’ll be breathing around eats some too!

Nutritional Yeast Vinaigrette Salad Dressing

Nutritional Yeast Vinaigrette Salad Dressing

Nutritional Yeast Vinaigrette Salad Dressing

¼ C cashews

¼ C nutritional yeast

2 tsp. Worcestershire sauce

1 ½ tsp. apple cider vinegar

2 cloves garlic, chopped

1 tsp. miso

1/3 C olive oil

2 tsp. water, give or take as needed

 

Put the cashews, nutritional yeast, Worcestershire sauce, apple cider vinegar, garlic, and miso in the bowl of a food processor. Blend until the cashews are ground up and you have a uniform paste. With the motor running, add the olive oil in a thin, steady stream until the mixture is creamy. It will be fairly thick, so add water until the dressing has loosened up a bit.

The Best Blue Cheese Dressing

The Best Blue Cheese Dressing

The Best Blue Cheese Dressing

3/4 tsp. minced garlic

1/4 tsp. dry mustard

1/3 tsp. onion salt

1/3 tsp. freshly ground black pepper

1/8 tsp. freshly ground white pepper

2 T. red wine vinegar

1/2 tsp. Worcestershire sauce

A few drops of Tabasco

1/2 C. sour cream

1 1/2 C. mayonnaise

1/4 C. buttermilk

1/4 pound blue cheese

 

Whisk together in a large bowl the garlic, mustard, peppers, and onion salt. Whisk in the vinegar, Worcestershire, and Tabasco. Whisk in the sour cream, mayonnaise, and buttermilk. Fold in the blue cheese.  It’s best chilled overnight, but I have eaten it immediately, and it’s still good. It keeps for a couple of weeks in the fridge.

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

1 ½ T. smoked paprika

1 T. garlic powder

1 T. onion powder

1 T. dried thyme leaves

1 tsp. dried oregano

½ tsp. freshly cracked black pepper (plus more for seasoning)

1/8 tsp. cayenne pepper (or more to taste)

1 small shallot (minced)

3/4 C. sour cream (or more as needed)

½ C. buttermilk (or more as needed)

1 T. white wine vinegar

1 C. crumbled blue cheese (divided)

1 pinch kosher salt (as needed for seasoning)

1 flat iron steak (about 2 plus pounds) marinated if you like

¼ C. olive oil (divided)

1 head iceberg lettuce

1 C. grape or cherry tomatoes (halved)

½ C. thinly sliced red onions

½ C. thinly sliced radish

¼ C. minced chives

 

Make the spice mixture: Combine the paprika, garlic powder, onion powder, thyme, oregano, black pepper and cayenne pepper in a bowl until evenly mixed. Can be made up to 1 week in advance. Store in an airtight container in a cool, dry place. Make the dressing: Whisk shallot, sour cream, buttermilk, and white wine vinegar in a small bowl; fold in ½ C. crumbled blue cheese. Adjust consistency with more sour cream or buttermilk, if needed. Season with salt and pepper to taste. Can be made up to 3 days in advance. Store covered and chilled. Blacken the steak: Cut the steak into 1‑inch cubes. Set aside at room temperature. Place the spice mixture in a shallow bowl. Coat the cubes of steak in the mixture. Set aside in a single layer. Place a large cast iron skillet over medium high heat. Add 2 T. oil and let it get quite hot, almost smoking. Once the oil in the pan is hot (it should shimmer) add a few chunks of steak to the pan. Do not crowd them, work in batches. Quickly blacken the meat on all sides, turning often. Cook each one about 2 minutes total for medium rare. Move them to a paper towel lined plate to drain as they finish. Continue cooking the meat in batches until it is all blackened. You will need to refresh the oil once or twice during the process. Let it become hot again before continuing. Assemble the salad: Peel a few of the outer layers away from the head of iceberg lettuce. You should be left with a tight, compact ball about 7‑inches in diameter. Locate the stem end and cut through it to form 4 equal-sized wedges. Place each wedge on a serving plate with several blackened flatiron ‘croutons’ scattered around each wedge. Divide the tomatoes, onions and radishes between each plate; drizzle the salads with a few T. dressing. Garnish with remaining blue cheese and chives. Season with more black pepper if you like.

Seedy Ranch Dressing

Seedy Ranch Dressing

Seedy Ranch Dressing

1/2 C. hemp seeds

1/4 C. raw cashews

1/2 C. unsweetened soy, hemp or almond milk

3 T. fresh lemon juice

1 1/2 T. nutritional yeast

1 tsp. coconut aminos

1 small clove garlic

1/4 tsp. black pepper

1/2 tsp. dried parsley

1/2 tsp. dried dill

 

Blend all ingredients except parsley and dill in a high-powered blender until creamy and smooth.

Additional non-dairy milk can be added if needed to adjust consistency. Add parsley and dill and pulse for a few seconds to combine.

 

Yield: 4 servings

Calories: 154

Far: 11.5g

Fiber: 1.6g

Carbs: 8g

IQS Clean Bitters Bowl

IQS Clean Bitters Bowl

IQS Clean Bitters Bowl

2 handfuls of chopped radicchio, red endive, and/or red cabbage

1/2 C. thinly sliced fennel or radish

1 celery stalk and leaves, thinly sliced

Small handful of mint or cilantro leaves, torn

1/4 avocado, chopped

2 T. Powerhouse Dressing (see recipe below)

1/2 C. cooked brown lentils

Smashed almonds, to serve

 

Toss together the radicchio, red endive, and/or red cabbage with the fennel or radish, celery and mint or cilantro. Add the avocado, dressing, and lentils, and top with almonds.

 

IQS Powerhouse Dressing

 

1/3 good acid (kombucha, apple cider vinegar, lemon juice)

1 C. oil (olive, avocado, or walnut)

1 tsp. sea salt

1 clove garlic, minced

1 T. finely chopped fresh soft herbs such as basil, tarragon, or chives and/or 1 tsp. Dijon mustard, group allspice, or ground cloves

 

Place all the ingredients in a large jar, seal with a tight-fitting lid, and shake until well combined. Keep in the fridge for 1–3 weeks.

High Kickin’ Creamy Tomato Dressing

High Kickin’ Creamy Tomato Dressing

Creamy Tomato Dressing

1 lb. juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped

1 C. yogurt

1 C. sour cream

3 T. apple cider vinegar

3 cloves garlic, peeled & chopped

1 T. ground cumin, preferably freshly ground

1 tsp. ground coriander seeds, preferably freshly ground

1 tsp. chile powder

1/2 tsp. salt

 

Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days. Warning note: The heat from the chile powder in the dressing becomes more pronoz.d the next day.

 

Other ways to enjoy this dressing:

 

Mixed into a Tex-Mex potato salad

Drizzled over a platter of sliced garden tomatoes

Tossed with a green salad

With a plate of grilled summer squash

In your favorite chicken salad

As a quick way to give rice salad a kick

IQS Green Minx Dressing

IQS Green Minx Dressing

IQS Green Minx Dressing

 

1 large avocado

1 large handful of fresh cilantro, including stalks (or you can use parsley, chives, or basil, or a combo)

1 large handful of chopped lettuce

1 small zucchini

2 cloves garlic

2 T. apple cider vinegar

1/4 tsp. each of sea salt and freshly ground black pepper

 

Process all the ingredients in a blender or use an immersion blender and a large mixing bowl. Thin, if required, with a little water.  If you use avocado, this will keep for 3–4 days in the fridge, or it can be frozen for 1–2 months in a freezer-proof airtight continuer, as long as the dressing is totally puréed (lumps make the dressing icy). To use, simply thaw in your refrigerator or in a bowl of cold water. Whisk to bring everything back together and serve cold!

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

 

1/4 cup (78 ml) white wine vinegar

2 teaspoons Dijon mustard

1 ½ teaspoons honey

Small pinch of salt and black pepper

¾ cup (177 ml) light flavored olive oil

 

20 jumbo shrimp, peeled and deveined

Salt & ground black pepper

Lime or lemon zest

Lettuce of your choice

8 slices bacon, cooked

4 hard boiled eggs, cut into wedges

2 avocados, peeled and sliced

16 cherry tomatoes, halved

Blue cheese crumbles

 

To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside. Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers. To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.

 

Yield: 4 servings

Calories: 496

Fat: 34g

Fiber: 9g

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

1 pound frozen shelled edamame (soybeans)

12 cherry tomatoes cut into quarters

2 green onions, finely sliced

1/4 C. minced fresh mint

2 T. minced fresh dill

2 T. red wine vinegar

1 T. extra virgin olive oil

4 ounces feta cheese, crumbled

 

Cook soybeans in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Run under cold water to cool. Drain well and refrigerate until chilled, about 20 minutes. Toss soybeans with remaining ingredients in medium bowl. Season with salt and pepper to taste. Serve salad on chilled plates; garnish with fresh mint sprigs and dill.

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

4-6 ounces organic pea shoots

1 pluot, cut into thin wedges

1 green plum, cut into thin wedges

1 nectarine, cut into thin wedges

2-4 ounces brie, cut into thin wedges (use more or less according to your preference)

½ C. fresh walnuts, roughly chopped or crushed

2 T. honey wine vinegar (or white wine vinegar mixed with a little honey)

2 T. best quality extra virgin olive oil

Salt and pepper, optional

 

Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

 

2 C. tender sweet pea tendrils or a mixture of lettuces and pea tendrils

A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes

Salt and pepper, to taste

 

2-3 ears of fresh sweet corn cut from the cob

1 T. unsalted butter

1/2 tsp. kosher salt

1/2 tsp. curry powder (optional)

freshly ground black pepper

 

Remove the husks and the silk from the corn and cut the kernels off as close to the cob as possible without cutting into the cob. Melt the butter in a large, heavy sauté pan. Add the corn, salt, pepper and curry powder, if using. Sauté uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.

 

Meanwhile grill shrimp.

 

Lemon Vinaigrette

 

1/4 C. extra virgin olive oil

2 T. fresh lemon juice

3/4 tsp. minced fresh garlic

3/4 tsp. kosher salt

freshly cracked black pepper

Gently stir the ingredients together, do not emulsify.

 

Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sautéed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

Honey-Sesame Carrot Salad

 

5 Large carrots, peeled and ribboned into thin strips

5 Radishes, thinly sliced

1 handful mint, leaves rolled up and thinly sliced, plus extra leaves to garnish

1 T. sesame seeds, nigella seeds, or seed of choice

 

3 T. rice vinegar

1/4 C. water

1/4 tsp. sea salt

1 T. olive oil

1 tsp. toasted sesame oil

1 T. honey

ground black pepper

 

Soak carrot ribbons in a bowl of ice water for 15 minutes, drain and air dry or dry in a salad spinner.  In a small mixing bowl whisk together dressing ingredients. Taste and adjust seasoning.  Add carrot ribbons to a large serving bowl or platter and top with radishes and mint. Drizzle with dressing and gently toss to combine.  Top with seeds and garnish with extra mint leaves. Serve immediately.

Pohole Fern Salad

Pohole Fern Salad

Pohole Fern Salad

1 pound pohole (or fiddlehead) fern

1 pound cherry tomatoes, quartered

1/2 small Maui onion, thinly sliced lengthwise

5 green onions, green parts only, chopped

1 T. fish sauce

1/4 C. soy sauce (shoyu)

3 T. rice vinegar

2 T. sesame oil

1/4 C. Sugar

 

Prepare an ice-water bath by filling a large bowl with a handful of ice cubes and water and set it aside. Wash and remove any little “hairs” from the pohole fern shoots. Cut the shoots into 1 1/2-inch segments and blanch for 1 minute in a pot of boiling water. Drain the shoots into a colander and immediately transfer them to the ice-water bath. Once cooled, drain the water from the ferns and place them in a bowl with the tomatoes, Maui onions, and green onions.  In a small bowl, whisk together the fish sauce, soy sauce, vinegar, oil, and sugar until the sugar has dissolved. Pour the mixture over the vegetables and gently toss with your hands. Cover the bowl with plastic wrap and refrigerate for several hours before serving.

Warm Halloumi Salad

Warm Halloumi Salad

Warm Halloumi Salad

 

1/2 tsp. chili powder

1 large handful mint, chopped

Zest and juice of 1/2 lemon

1 T. olive oil

1 zucchini, cut into 1/2-inch rounds

5 ounces halloumi cheese, cubed

4 handfuls arugula

1 red bell pepper, diced

1 T. sliced black olives

 

Mix the chili powder, half the mint, the lemon zest and lemon juice, oil, zucchini, and halloumi. Let marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes. Thread the zucchini and halloumi onto the skewers, put the remaining marinade to one side. Grill or broil for 7 to 8 minutes, turning halfway through, and basting with a bit of the remaining marinade. Place the arugula in a bowl with the bell pepper, olives, remaining mint and dress with the last of the marinade.

 

Yield: 2 servings

Calories: 280

Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad

 

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil

 

6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

 

Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

3-4 medium cactus leaves cleaned of spines

2-3 fresh medium tomatoes diced

2-3 green onions chopped

1 bunch of cilantro chopped

juice from 1 lime

salt and pepper to taste

1/4 teaspoon dried Mexican oregano

2 Tablespoons vegetable oil

1/4 cup crumbled Queso Anejo, or queso cotija or Feta

 

Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside. When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad. In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano. Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together. Sprinkle crumbled cheese over and serve. It goes very well with grilled meat, cooked beans, in eggs, tacos etc. Enjoy!

Parsley Apple Salad

Parsley Apple Salad

Parsley Apple Salad

1   large bunch Italian parsley, leaves removed from stems

5  tart apples, cored,

seeded, and diced

2  tablespoons apple cider vinegar

Salt, to taste

¼ cup olive oil

In a large mixing bowl, combine the parsley and apple; toss well. In another bowl, whisk together the vinegar, salt, and olive oil. Add to apple mixture and toss well. Taste for seasoning and add more salt, if you like. Transfer to a serving bowl.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

1 1/2 cups white wine vinegar (or champagne vinegar)

Fresh chives with blossoms

For the Vinaigrette:

3/4 cup extra-virgin olive oil

1/4 cup chive blossom vinegar

1/2 teaspoon grainy Dijon or a honey Dijon

1/2 teaspoon sugar, optional

salt and freshly ground black pepper, to taste

Optional: fresh snipped chives

Steps to Make It

Gather the ingredients.

 

Cut the blossoms off of the chive stems just below the flower head. Rinse gently and let them dry. Pack the chive blossoms loosely in a 1-pint jar, filling it about 3/4 full.  Pour the vinegar over the blossoms until the jar is very full. Put a cover on (not metal) the jar, label it with the date, and set in a cool, dark place for ten days to 2 weeks. If you don’t have plastic covers for your jars or a jar with a glass lid, use a metal screw band and screw it over a small square of wax paper or parchment paper. Strain the vinegar, discard the chive blossoms and transfer the vinegar to a clean bottle or jar.  Store the strained vinegar for up to 6 months in a dark, cool place or in the refrigerator.

 

Chive Blossom Vinaigrette

In a jar or bottle, combine 3/4 cup extra virgin olive oil with 1/4 cup chive blossom vinegar. Add 1/2 teaspoon of a grainy or honey Dijon mustard, 1/2 teaspoon of sugar, if desired, and a dash of salt and freshly ground black pepper, to taste. Shake well. Store chive blossom vinaigrette for up to 1 week in the refrigerator. The vinaigrette makes about 8 servings of 2 tablespoons each.