All posts tagged: salad

Kale Salad with Pomegranate, Candied Walnuts, and Lemon Zatar Dressing

The real omnivore’s dilemma – what do I do with all this kale from my CSA box? Raw kale salad is the hot recipe on the Internet. Kenji Alt – Kale and Chickpea Salad with Sumac and Onions 101 Recipes – Tuscan Kale Salad Pam Anderson – Quinoa Kale Salad with Kefir-Cumin Dressing I’m late to the party. I scoffed when I first saw this recipe. Kale is a tough green, something that needs to be cooked before you eat it. Raw kale? That will never work. What I missed was the marinade massage. You have to get your hands messy and rub the dressing all over the raw kale. Then it rests for at least a half hour before serving. Kenji Alt explains what happens in this post – the oil in the dressing removes the cuticle that protects the leaves, allowing the dressing to penetrate and break down the tough kale. *Have you guys had enough of my man-crush on Kenji yet? Well, hang on, because his two-volume “The Food Lab: Better Home Cooking …

Shaved Asparagus and Parmesan Salad

I don’t know when shaved asparagus became a thing…oh, wait, I take that back. It was two months ago, on Serious Eats. There was a picture of was Jim Lahey’s Bird’s Nest Pizza, from his new book, and it looked amazing. A blistered crust, covered with shaved asparagus, eggs nestled in their green nests. I threw it in my ideas folder, and moved on. Suddenly, shaved asparagus was everywhere. It was topping other pizzas. It was covering coppa. When I saw it on the cover of Charred and Scruffed – a grilling cookbook, mind you – I knew that shaved asparagus was having its moment. So, here I go. I’m running with the in crowd, joining the new hip trend. Which surely means it already jumped the shark. That’s OK – this salad is worth it, even if it is no longer “of the moment”. Asparagus is in season, and it is time to celebrate. Pick some up at the farmers market this weekend and give this recipe a try.*And, sure enough, a quick google …

Zucchini and Summer Squash Salad

Time for another Omnivore’s Dilemma: What do I do with all the zucchini? Or summer squash? Or both? Zucchini is one of the first summer vegetables I get in abundance in my CSA box.Non-greens, non-lettuce category. I might not be able to find anything else at the farmer’s market, but there will always be zucchini. It is wonderful to have this bounty…but after the first few weeks I start to wonder. What do I do with it all? Michael Symon gave me this idea in his Greek cooking class – a raw zucchini and summer squash salad with almonds and lemon dressing. I’m always trying to figure out what to do with zucchini come late July. Here, in the middle of March, was a new recipe, and a delicious one at that. The meaty squash is brightened by the lemon, and the nutty crunch of the almonds gives the salad extra depth. I saved the idea, waiting for the first summer zucchini. Now I get to share it with you!*It was a long wait – …

Orange and Olive Salad with Herbes De Provence

You have probably noticed a lot of citrus in my recent recipes. That’s because it is citrus season. Every week in January, my local supermarket has oranges on sale. They are tasting great; juicy and sweet. This is a recipe I picked up from Mark Bittman last year. It turns oranges into a fancy side dish for dinner. Combining orange, olive and herbs is a classic flavor pairing in the Mediterranean, and this recipe comes together in seconds.*Yet another “so simple it’s barely a recipe” post.  Remember it the next time I publish a recipe that starts with the instructions”24 to 36 hours before cooking…” Recipe: Orange and Olive Salad with Herbes De ProvenceIngredients: 2 navel oranges 1/4 cup pitted kalamata olives Herbes de Provence Directions:1. Peel and slice the oranges: Cut the top and bottom off of the orange, set down on one of the cut sides, then cut the skin and pith off by cutting around the side of the orange. Then, slice the orange crosswise into thin rounds. (See picture below.) Arrange …

Fennel and Orange Salad

This week, I’m sharing recipes that were inspired by my winter CSA box.Other than the bags and bags of potatoes.  I know how this person at The Kitchn feels, but potato recipes will be coming later this winter. First up: fennel. I’ve discussed the “what do you do with fennel” question before.  This time, I’m not going to cook it, I’m going to slice it thin and use it in a salad. Raw fennel is very crunchy, and has a strong anise or licorice flavor. This pairs very well with orange.  This is good, because it is also the time of year where oranges flood into grocery stores.Yes, I know that’s not very locavore.  I view local and sustainable as a goal, not an absolute requirement.  If I had to live without lemons, limes, and oranges, it would be a VERY long winter. Recipe: Fennel and Orange Salad Ingredients: 1 large fennel bulb (I used 2 small ones instead) 1/4 tsp kosher salt (a small two-finger pinch) 1 large orange 1 head of leaf lettuce …

Asian Noodle Salad with Chicken

Time to use some leftover chicken! If you’re following along, you have some grilled asian chicken in your refrigerator, and (hopefully) some of the dipping sauce.*If not, that’s OK – I’ve made this salad with “plain” leftover chicken, and made the dressing on the fly. Or, a la minute in French. I bet you didn’t think I could work my love of france into an Asian Noodle Salad, did you? When I have leftovers, one of my first thoughts is “salad”.  Steak and blue cheese salad, Greek Salad with chicken, chicken caesar salad* – if you have some leftover protein and some greens you can whip up a meal that doesn’t seem much like leftovers with very little effort.  Just be sure to make your own salad dressing!*(fill in protein here) caesar salad has turned into a cliche on restaurant menus.  Do it at home, for a weeknight dinner that’s ready in about 15 minutes, and you’re a hero. This salad is a work of art. The different colors and textures layered in this salad …