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Category: Salads & Dressings

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

 

1/2 cup raw walnuts

1/2 cup pepitas

2 T. maple syrup

flaky sea salt

3-4 cups baby kale and or arugula

3-4 fuyu persimmons cored + cut into wedges

2 clementines peeled

3/4 cups dried cranberries

8 ounces fresh burrata cheese torn

 

1/4 cup 100% cranberry or pomegranate juice

1/4 cup balsamic vinegar

1 T. lemon juice

1/3 cup olive oil

salt + pepper to taste

 

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

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

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

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

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

 

1/2 cup mayonnaise

1/4 pound crumbled blue cheese

1/4 cup buttermilk

2 T. heavy cream

1 T. freshly squeezed lemon juice

Kosher salt and freshly ground pepper

 

3 small heads butter lettuce

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

6 radishes trimmed and thinly sliced

3 ounces crumbled blue cheese

1 recipe Candied Walnuts (below)

 

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

 

Candied Walnuts

 

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

 

Canola oil for deep-frying

1/2 cup powdered sugar

1 cup walnut halves

 

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

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

Craveable Croutons

Craveable Croutons

Craveable Croutons

 

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

¼ cup plus 2 T. extra virgin olive oil

1 ¼ tsp. granulated garlic

1 ¼ tsp. paprika

½ tsp. Mexican oregano

½ tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

Kosher salt

 

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

 

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

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

 

For the Miso Dressing:

1/4 cup golden miso

1/4 cup honey

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon oriental sesame oil

1 teaspoon soy sauce

1 teaspoon minced peeled fresh ginger

2 tablespoons vegetable oil

For the Salad:

16 oz. extra firm tofu

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

2 T. hoisin sauce

1 T. soy sauce (or tamari)

2 tsp. rice vinegar

1 tsp. Sriracha (Thai hot sauce), optional

1 head cabbage, very thinly sliced

2 large carrots, shredded

2 avocados, cut into bite-size pieces

1 T. white sesame seeds

 

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

Winter Slaw with Maple Vinaigrette

Winter Slaw with Maple Vinaigrette

Winter Slaw with Maple Vinaigrette

 

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

4 medium carrots, peeled

2 medium turnips, peeled

3 parsnips, peeled

1 large Granny Smith apple, peeled and cut in wedges

4 T. olive oil, divided

1 T. maple syrup

3 T. apple cider vinegar

1/2 tsp. salt

1/4 tsp. pepper

6 scallions, thinly sliced

 

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

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

 

2 heads romaine lettuce, chopped

2 C. shredded red cabbage

1 C. shredded carrots

2 C. shredded cooked chicken breast

¼ C. crushed peanuts

¼ C. scallions, sliced

 

For the dressing

¼ C. unsweetened natural peanut butter

¼ C. full-fat coconut milk

2 T. gluten-free tamari

2 T. rice vinegar

2 T. lime juice

1 tsp. sesame oil

 

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

 

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

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

Sweet and Spicy Three Bean Salad

 

1 15-ounce can organic cannellini beans drained and rinsed

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

1 cup frozen shelled edamame thawed

1/2 cup fermented ginger orange carrots

1 medium jalapeño seeded and chopped

1/4 cup chopped fresh cilantro

1/4 cup  Raw Apple Cider Vinegar

1/4 cup avocado oil

2 T. Honey

1/2 tsp. Sea Salt

1/4 tsp. Black Pepper

 

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

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

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

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

 

1 large bunch kale

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

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

1/4 C. roasted sunflower seeds

1/3 C. red onion

1/3 C. black currants or raisins

1½ Tbs. apple cider vinegar

3 Tbs. extra virgin olive oil

1 tsp. salt

 

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

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

Oregon Pear and Hazelnut Salad with Oregon Blue Cheese

 

1 head butter lettuce

Vinaigrette

1 roasted pear, ripe, peeled, cored and chopped

1/4 C. rice vinegar

1 tbsp. granulated sugar

1/4 C. hazelnut oil

salt and pepper to taste

2 roasted pears, ripe and peeled

1 oz. hazelnuts, toasted and chopped

1/3 C. Oregon blue cheese

 

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

Warm Duck and Grilled Apple Salad

Warm Duck and Grilled Apple Salad

Warm Duck and Grilled Apple Salad

 

1 duck leg

2 granny smith apples

1/2 sweet onion

1/4 C. calvados

1/4 C. apple cider

4 sage leaves

2 T. olive oil

salt and pepper

1/4 C. pistachios

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

2 T. unsalted butter

reduced balsamic vinegar to drizzle.

 

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

Creamy Salad Dressing, Three Ways

Creamy Salad Dressing, Three Ways

Creamy Salad Dressing, Three Ways

 

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

 

1 C. mayonnaise

½ C. sour cream

½ C. milk

2 T. lemon juice

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

 

RANCH DRESSING

1½ tsp. dried dill

¼ tsp. paprika

1 garlic clove, minced

 

CREAMY GARLIC DRESSING

2 tsp. Dijon mustard

1 tsp. unseasoned rice vinegar

1 tsp. granulated sugar

2 garlic cloves, minced

 

CILANTRO-LIME DRESSING

Juice and zest of 1 lime

¼ tsp. ground cumin

¼ C. fresh cilantro, minced

1 garlic clove, minced

 

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

Pantry Friendly Simple Vinaigrette

Pantry Friendly Simple Vinaigrette

Pantry Friendly Simple Vinaigrette

 

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

 

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

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

¼ C. Lemon Juice

4 cloves Garlic, minced

¾ tsp. Italian Seasoning

½ tsp. each dried Dill, Salt and Pepper

¾ C. Oil (Olive, Avocado, Canola)

 

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

Luang Prabang Salad – Nyam Salat

Luang Prabang Salad – Nyam Salat

Luang Prabang Salad – Nyam Salat

 

3 Large Hard Boiled Eggs (do not over cook)

1 Clove Garlic – roasted

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

1 T. Canola Oil

2 T. Water

2-3 T. Lemon Juice

1 T. Palm Sugar

1/2 tsp. Sugar

Fish Sauce to taste

 

2 Cups Romain Lettuce Hearts ChoppedLPSalad02

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

2 Scallions – Green parts only, sliced thin

3 T. cilantro chopped fine

3 T. mint chopped fine (optional)

Cherry Tomatoes

Cucumber

 

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

Lemony Hearts of Palm Salad

Lemony Hearts of Palm Salad

Lemony Hearts of Palm Salad

 

¼ C. slivered Red Onion

2 C. sliced Hearts of Palm

1 C. sliced Celery

Chopped Parsley, as desired

3 T. Lemon Juice

3 T. EVOO

Salt & Pepper, to taste

Arugula

 

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

Chef Rachana Edamame Salad

Chef Rachana Edamame Salad

Chef Rachana Edamame Salad

 

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

2 T. Salt

12 oz. frozen shelled Edamame

1/3 C. Apple Cider Vinegar

1/3 C. fresh Lemon Juice

1/3 C. EVOO

1 ½ tsp. Pepper

1 T. dried Mint

1 ½ tsp. Cumin

1 tsp. Coriander

½ tsp. Cardamom

1 tsp. ginger

1 tsp. Garlic Powder

½ tsp. Cinnamon

2 C. diced Plum Tomatoes

2 C> diced Cucumber

2 T. chopped fresh Cilantro

 

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

Sumac Salad

Sumac Salad

Sumac Salad

 

2 C. diced tomatoes

2 C. diced cucumbers

½ C. diced red onion

½ C. ground sumac

½ C. finely chopped fresh flat-leaf parsley leaves

½ C. extra virgin olive oil

2 tsp. kosher salt

¼ C. fresh lemon juice

¼ C. distilled white vinegar

1 T. pomegranate molasses

 

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

Mushroom Bacon, Garlic Croutons and Poached Egg Salad

Mushroom Bacon, Garlic Croutons and Poached Egg Salad

Mushroom Bacon, Garlic Croutons and Poached Egg Salad

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

salt and freshly ground pepper

1/2 tsp. paprika

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

1/2 tsp. garlic powder

olive oil

2 cloves garlic, sliced thin

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

4 very fresh eggs

water

white vinegar

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

 

Dressing

 

1 garlic clove or 1 tsp. shallot, minced

1.5 T. olive oil

1 T. white wine vinegar or lemon juice

1/2 tsp. mustard

salt and pepper

 

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

 

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

Salad of Herbs and Flowers

Salad of Herbs and Flowers

Salad of Herbs and Flowers

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

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

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

24 to 36 basil leaves

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

18 nasturtium blossoms

18 violas. Johnny-jump-ups, or pansies

3 chive blossoms

1 cup fresh raspberries

 

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

 

Fresh Raspberry and Basil Vinaigrette

 

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

 

1/2 cup raspberries

3 tablespoons rice vinegar

1 tablespoon sugar

2/3 cup light olive oil or vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

12 fresh basil leaves

 

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

White Bean and Kale Salad

White Bean and Kale Salad

White Bean and Kale Salad

 

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

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

¼ cup pure olive oil

2 T. balsamic vinegar

6 cups coarsely chopped kale

2 T. currants

2 tsp. freshly squeezed lemon juice

¼ tsp. salt

¼ tsp. crushed red chili pepper

Ground black pepper to taste

 

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

 

Yield: 4 servings

345 calories,

15 g fat

12 g fiber

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.

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!