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Kale and Brussel Sprout Salad

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KaleSaladR

This past winter was a long one.  Spring is finally here, everything is in bloom and the warm weather is rejuvenating.  I was happy to put away the winter jacket and gloves and rediscover my warmer weather clothes.  But as we know, with warm weather comes lighter, more revealing clothes.  And so comes the mild panic…soon we will all be in bathing suits!

In an effort to lighten up our meals around here I have been whipping up this ‘salad’.  I typically don’t make salads.  I really like them, but I find in order to make a good one you need alot of ingredients and it becomes alot of work.  And I hate washing and drying all the leaves.  That’s why this salad is perfect for me.  Very little washing and drying.  It is quick and super simple.  The only skill you need is to safely slice the kale leaves and sprouts super thin.  (They really need to be so very thin, so take your time with it).  Hopefully eating more of this healthy salad will help me feel a bit less panicked about getting into a swimsuit in a few weeks.

I usually make enough to have some leftovers, this holds up nicely for a day or two in the fridge.  I like to add it to a chicken or steak wrap I make for lunch the next day.

The lemon mustard dressing is a very thick one and gives this salad a great punch.  I don’t use alot of it on here, just enough to coat everything.  If you want it thinner just add some more olive oil.

Here’s what you will need to serve 2-3 people as a side dish…

Recipe

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin

1 shallot, minced

1/2 small clove garlic, grated

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tsp extra virgin olive oil

1/3 cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds.  Set aside.

Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin.  Separate leaves with your fingers and put in a medium bowl.

Trim ends off brussel sprouts and discard outer leaves.  Slice paper-thin.  I usually cut the sprout in half lengthwise, then slice each half widthwise.  Separate with your fingers and add to the bowl of kale.

In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).

Five minutes before serving add the dressing to the kale and sprouts and mix really well.  Lastly, add the sliced almonds and mix gently just until evenly distributed.

Recipe adapted from various sources.

Kale and Brussel Sprout Salad
 
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Ingredients
  • 7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin
  • 1 shallot, minced
  • ½ small clove garlic, grated
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp extra virgin olive oil
  • ⅓ cup sliced almonds, toasted
Method
  1. In a small non stick skillet over low heat lightly toast sliced almonds.  Set aside.
  2. Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin.  Separate leaves with your fingers and put in a medium bowl.
  3. Trim ends off brussel sprouts and discard outer leaves.  Slice paper-thin.  I usually cut the sprout in half lengthwise, then slice each half widthwise.  Separate with your fingers and add to the bowl of kale.
  4. In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).
  5. Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Zucchini Salad

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Isn’t this pretty?  Considering we eat with our eyes first, this is a very good start.

The follow up…the flavor, does not disappoint.  It’s bright and refreshing making it a wonderful first course in the warmer months or a perfect side dish with something more hearty, like a steak.

One of the many reasons I love this salad is because, although I call it a salad, there are no leaves to be found!  So, it’s different from the norm and lord knows it’s important to keep things changing from one night to the next.  Another reason I love it – it’s so simple to make.  And I love simple, especially when it’s warm out.  There are just a few ingredients involved and you do not need to use a heat element.  Everything is raw.

You will, however, need a mandolin.  The key to this salad is to make the slices of zucchini paper-thin.  I suppose you could try slicing the zucchini by hand, but I’m sure that could make a person nuts.  Using a mandolin is quick and easy…just be careful of your fingers.  You don’t want to slice anything important off.

Here’s what you will need to serve 2 people…

Recipe

1 large zucchini

1 small leek, white and light green part only, sliced into paper-thin rounds

4-5 tbsp ricotta

1/2 lemon, juiced

1-2 tbsp extra virgin olive oil

1 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

salt & pepper, to taste

Method

First, slice the leek into paper-thin rounds.  Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl.  Gently pull out the leeks, being careful not to stir up the dirt on the bottom.  Give them a final rinse and place on paper towels to dry.

Next, get out that mandolin and start slicing the zucchini into paper-thin rounds.  It helps to make a very straight first cut with the knife when you cut the stem off.  Place all the zucchini in an overlapping pattern on a pretty platter.

Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper.  Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes.  I usually let mine sit for about 30 minutes, or until dinner is ready.

Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer.  Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like.  Finally, sprinkle the parsley and dill over the entire plate.  I also give it a final spritz of lemon juice just before serving.

Recipe adapted from Tyler Florence’s Zucchini Carpaccio

 

Zucchini Salad
 
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Ingredients
  • 1 large zucchini
  • 1 small leek, white and light green part only, sliced into paper-thin rounds
  • 4-5 tbsp ricotta
  • ½ lemon, juiced
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • salt & pepper, to taste
Method
  1. First, slice the leek into paper-thin rounds.  Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl.  Gently pull out the leeks, being careful not to stir up the dirt on the bottom.  Give them a final rinse and place on paper towels to dry.
  2. Next, get out that mandolin and start slicing the zucchini into paper-thin rounds.  It helps to make a very straight first cut with the knife when you cut the stem off.  Place all the zucchini in an overlapping pattern on a pretty platter.
  3. Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper.  Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes.  I usually let mine sit for about 30 minutes, or until dinner is ready.
  4. Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer.  Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like.  Finally, sprinkle the parsley and dill over the entire plate.  I also give it a final spritz of lemon juice just before serving.

String Bean and Tomato Salad

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This is turning into one of my favorite side dishes for the summer.  It’s delicious and for sure that is the most important factor in deciding whether a dish will make an appearance again in our house.  Who wants to spend time making something that’s just….blah?  Before discovering this salad I have to say that I rarely, if ever, made string beans.  They were the forgotten vegetable over here!  I can’t begin to tell you why, I just never made them.  But all that has changed now.

Another two factors determining if I repeat a dish…ease in preparation and how long leftovers last.  This recipe excels in those two areas.  I mean….EASY.  These little string beans do require a bit of work (cutting off the ends and steaming), however, that’s about the only work you will be doing, other than some light chopping.  And they last a long time in the fridge!  Honestly, I forgot about a tiny bit I had leftover in the back of my fridge (for like 5 days) and decided to risk my life and eat it (it smelled fine!) and lo and behold, I’m still here to write about it.  It was still good!

You know what else I love about this recipe?  It’s just different.  Well, for my kitchen, at least.  As I mentioned, I don’t make string beans, ever, so it’s a lovely change.  Also, there’s an herb in here that I hardly use – tarragon.  It adds a very nice little ‘something’ to this salad.

This healthy salad  is a perfect side dish that I love serving with grilled chicken breasts or even fish.  We are trying to cut back on our red meat intake, but I can just imagine this salad going so well with a thick, juicy steak.  Yummy!

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1.5 lbs string beans, stem ends cut

1.5 pints grape tomatoes, halved

1/4 cup extra virgin olive oil

1 large shallot, very finely chopped

1 tbsp tarragon, finely chopped

1 tbsp parsley, finely chopped

salt & pepper to taste

Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes.  Beans should still have a crunch to them, you don’t want to overcook and have them mushy.  Remove beans from steamer and allow to cool on a sheet pan.  Once they are cool enough to handle, remove excess water with a paper towel.  Place beans in a large bowl.  Add the tomatoes (and olives if you decide to use them).

Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper.  Add the dressing to the bean mixture and toss well.  Transfer to a platter and serve.

Salad lasts several days in the fridge, just allow it to come to room temperature before serving.  This will allow the dressing to loosen.

Recipe adapted from Food & Wine Magazine.

 

String Bean and Tomato Salad
 
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Ingredients
  • 1.5 lbs string beans, stem ends cut
  • 1.5 pints grape tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 1 large shallot, very finely chopped
  • 1 tbsp tarragon, finely chopped
  • 1 tbsp parsley, finely chopped
  • salt & pepper to taste
  • Kalamata olives (optional)
Method
  1. Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
  2. Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
  3. Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Chick Pea Salad With Olives

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ChickPeaSalad2RedBowlR

I just love when a side dish can double as a main dish!  This chick pea salad with olives is yummy and filling, as well as being incredibly healthy for you.  I have taken what could’ve been an ordinary chick pea salad and bumped it up with healthy ingredients such as broccoli and sun dried tomatoes, making this dish interesting and substantial.  All of these flavors blend wonderfully together.

You can certainly used dried beans for this recipe and soak them overnight and then cook them for an hour….but I just didn’t have the time.  You can also substitute different beans in this dish, but I really love chick peas.  I think their texture in this dish is perfection.

This salad holds up great in the fridge for a few days.  Add a sprinkle of olive oil before each subsequent serving to freshen it up and add that mouth-watering shine.

Here’s what you will need to serve 6-8 as a side dish…

Recipe

2 cans chick peas, drained & rinsed

4 cloves garlic, minced

1/4 cup Kalamata olives, pitted and coarsely chopped

1/4 cup green olives, pitted and coarsely chopped

1/4 cup sun dried tomatoes, chopped (can be packed in oil)

1/3 cup chopped scallions, white and light green part

steamed broccoli, 2 large florets (not heads), cut up into very small pieces

1/4 cup red wine vinegar

1/3 cup, plus 1 tbsp  extra virgin olive oil

1 tbsp fresh mint, minced

1.5 tbsp fresh basil, minced

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

1 tsp fresh oregano, minced (can use dried)

Salt & Pepper to taste

Method 

Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.

 

Chick Pea Salad With Olives
 
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Ingredients
  • 2 cans chick peas, drained & rinsed
  • 4 cloves garlic, minced
  • ¼ cup Kalamata olives, pitted and coarsely chopped
  • ¼ cup green olives, pitted and coarsely chopped
  • ¼ cup sun dried tomatoes, chopped (can be packed in oil)
  • ⅓ cup chopped scallions, white and light green part
  • steamed broccoli, 2 large florets (not heads), cut up into very small pieces
  • ¼ cup red wine vinegar
  • ⅓ cup, plus 1 tbsp  extra virgin olive oil
  • 1 tbsp fresh mint, minced
  • 1.5 tbsp fresh basil, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh oregano, minced (can use dried)
  • Salt & Pepper to taste
Method
  1. Rinse and drain chick peas and place in a large bowl.  Add olives, scallions, sun dried tomatoes and broccoli, mix well.  In a small bowl whisk together red wine vinegar, olive oil and all the herbs.  Pour over chick peas and mix until incorporated.  If needed, add a touch more olive oil.  Mixture should be coated with the dressing, not soaked.  Allow to sit for 30 minutes to let the flavors blend.  Serve at room temperature.

Tuna Salad Roll

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TunaRollFixResize

I have been making this delicious fresh tuna salad for a few years now and it just occured to me to put it into a hot dog bun.  I got the idea from lobster rolls, abundant during the summer months.  Both lobster and tuna are somewhat pricey but the tuna is easier and quicker to cook.  You don’t have to concern yourself with taking the lobster meat out of the shells.

This tuna roll is terrific as a light dinner on a hot summer evening.  You only need to stand over a flame for 2 minutes, the rest comes together quite easily.  It is also great for lunch.  If you don’t want to put it in a hot dog bun it is wonderful placed on a bed of greens.

Recipe

1 pound sushi grade tuna steak, cut one inch thick

2 tbsp olive oil, plus extra for brushing

1 large lime, zested and juiced

1 tsp wasabi powder

1 tsp soy sauce

1 tsp toasted seasame oil

5 dashes tobasco sauce

1 ripe Haas avocado

1/4 cup minced scallions

2 tbsp red onion, finely chopped

Salt & pepper

Spinach leaves

Hot dog buns (top slit), lightly toasted

Method

Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.

In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.

Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.

Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Recipe adapted from Ina Garten.

 

Tuna Salad Roll
 
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Ingredients
  • 1 pound sushi grade tuna steak, cut one inch thick
  • 2 tbsp olive oil, plus extra for brushing
  • 1 large lime, zested and juiced
  • 1 tsp wasabi powder
  • 1 tsp soy sauce
  • 1 tsp toasted seasame oil
  • 5 dashes tobasco sauce
  • 1 ripe Haas avocado
  • ¼ cup minced scallions
  • 2 tbsp red onion, finely chopped
  • Salt & pepper
  • Spinach leaves
  • Hot dog buns (top slit), lightly toasted
Method
  1. Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.
  2. In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.
  3. Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.
  4. Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Curried Egg Salad

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EggSaladBowl

I have become a big fan of hard boiled eggs of late.  I was never much into them, aside from eating a few on Easter.  I have recently discovered they are wonderful as a little snack to get me through until my next meal.

This new found interest of mine started me thinking…how about egg salad??  Again, never much of a fan.  If you’ve read my other post on chicken salad you will know I do not like super gloppy mayo mixtures – and that’s unfortunately how they come at most delis.  Also, egg salad is usually a bit on the boring side, right?

So, I set out to create a non-boring one.  I originally was leaning towards using paprika as the main spice, but I switched to curry – much more interesting.  The curry goes perfectly with the toasted almonds, a delicious combination.  I list 1/8 tsp of curry powder in the recipe.  This amount provides a nice curry flavor but if you are not afraid of curry feel free to use 1/4 tsp.  I usually find myself adding another pinch or so after the 1/8 tsp.

Of course this mixture needed a fresh green herb, I chose chives to provide another hint of onion flavor along with the shallots, as well as a shot of color.

This egg salad makes a great sandwich.  I use organic whole grain bread, toasted.  I like the contrast of the toasty bread with the smooth, soft egg salad.  Then, throw down a layer of baby spinach leaves, pile the eggs salad high on top and finish off with another piece of bread.  Another option…slather some on a toasted bagel in the morning for breakfast.  Terrific, either way.

Here’s what you will need to make 2–3 medium sized sandwiches…

Recipe

5 eggs

1 medium shallot, finely chopped

1/4 cup sliced almonds, toasted and cooled, roughly chopped

4 tsp chives

3 tbsp mayo

1 tsp mustard

1 tsp coarse mustard

1/8 tsp curry powder

whole grain bread, toasted

spinach leaves (optional)

salt & pepper to taste

Method

First task – hard boil your eggs.  This is a very important step!  Place the eggs in a sauce pan and cover with water by one inch.  Set over medium heat and bring to a slow, soft boil.  Turn off heat, cover and let sit for exactly 12 minutes.  Set your timer!  After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes.  Peel eggs.  Cut in half lenthwise and seperate whites from yolks.

Put yolks in a bowl and mash with the back of a fork.  To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds.  Mix to combine well.

EggSaladIngredientsEggSaladIngredient2

Take the whites from two of the eggs and chop them with a knife.  I cut them into a small dice.  Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl.  Mix everything together, adding salt & pepper to taste.   Assemble your sandwich and get eating!

Curried Egg Salad
 
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Ingredients
  • 5 eggs
  • 1 medium shallot, finely chopped
  • ¼ cup sliced almonds, toasted and cooled, roughly chopped
  • 4 tsp chives
  • 3 tbsp mayo
  • 1 tsp mustard
  • 1 tsp coarse mustard
  • ⅛ tsp curry powder
  • whole grain bread, toasted
  • spinach leaves (optional)
  • salt & pepper to taste
Method
  1. First task - hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.
  2. Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.
  3. Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste.

Chicken Salad

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ChickSaladFinalR

It’s always a challenge for me to figure out what to make for lunch.  Usually I’m having some type of leftover from the night before but when I have no leftovers in the fridge I’m stumped.

I was always turned off by tuna salads and chicken salads growing up for one main reason…excessive mayonnaise.  Can’t stand it.  I see the container of the stuff in the deli, want to give it another try, take the plunge and then end up hating it.  Thick gloppy mayo, ugh.  I’ve had luck in creating my favorite tuna fish sandwich ever, so I ventured out to try to create a chicken salad.

I love chicken.  Whenever possible I buy organic chicken and 9 times out of 10 I get the split chicken breasts on the bone with the skins on and bake them in the oven.  Perfection every single time.  Succulent.  Not exactly sure if the reason is because the chicken is organic or because of the way I’m baking it (or a combination of both).  Whatever the reason, I’m happy about it.

With all that said, I knew that would be how I would actually cook the chicken.  Then I set out to decide on the other ingredients, keeping flavor, texture and color in mind.  I finally decided on shredded carrots and chopped celery.  I always love the crunch and flavor of a nut, so I chose walnuts for this chicken salad.  And the herb….knew it had to be dill.  I love dill.

Now the serious stuff – the glue that holds it all together.  The component that will make or break the chicken salad.  I knew I could not tolerate thick mayo, so I tested out a few combinations of yogurt and mayo combined and finally arrived at a perfect combination.  You can use regular yogurt, but I prefer the consistency of Greek yogurt.

You might be thinking it is a bit strange to add yogurt to a chicken salad, but I’ll tell you, it works.  It is light and provides a great tang to the sandwich, pairing  wonderfully with the dill.   This yogurt mixture would also be great as a dip for cut up veggies.

I love this chicken salad so much, I find I’m making it once a week.  I make extra and keep it in the fridge (it lasts for a few days).  It’s delicious in between two slices of hearty, whole grain bread…equally delicious eaten by the spoonful right out of the container.

Here’s what you will need to make approximately 3 medium sandwiches…

Recipe

2 large split chicken breasts, bone in, skin on

2 tsp chopped dill

1/2 cup chopped celery

1 medium carrot, shredded (1/2 cup)

1/3 cup chopped walnuts, toasted

1/3 cup plain Greek yogurt

1 tbsp mayo

2 tbsp chopped dill

small squeeze of lemon juice

salt & pepper

olive oil

your favorite bread

Method

Preheat oven to 350 degrees.  Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear.  Allow to cool.

Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts.  Mix well.  Set aside.

In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice.  Mix well.  Add salt & pepper to taste.

Once the chicken has cooled enough to handle, remove the skin and pull all the meat off the bone.  Cut into medium sized cubes and place into a separate bowl.  Allow chicken to sit for a few minutes to cool off completely.  Drain any excess chicken juice from bowl.  (Draining the juice is an important step, this will eliminate the yogurt dressing from getting too watery).

Add cubed chicken into the bowl with the carrot and celery mixture.  Mix well.  Add the yogurt mixture to the chicken until it reaches the desired consistency.  I usually add half the mixture first, then mix.  I add the remaining yogurt a spoonful at a time so it doesn’t get too creamy.

Place a few mounds in between slices of your favorite bread and enjoy!

 

Chicken Salad
 
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Ingredients
  • 2 large split chicken breasts, bone in, skin on
  • 2 tsp chopped dill
  • ½ cup chopped celery
  • 1 medium carrot, shredded (1/2 cup)
  • ⅓ cup chopped walnuts, toasted
  • ⅓ cup plain Greek yogurt
  • 1 tbsp mayo
  • 2 tbsp chopped dill
  • small squeeze of lemon juice
  • salt & pepper
  • olive oil
  • your favorite bread
Method
  1. Preheat oven to 350 degrees.  Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear.  Allow to cool.
  2. Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts.  Mix well.  Set aside.
  3. In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice.  Mix well.  Add salt & pepper to taste.

Beet Panzanella

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beetpanzanellaresize

I can hardly believe I am writing a food post about a salad.  I like salads, but I’ve never been a real lover of them, I can take ’em or leave ’em, if you know what I mean.  I was, however, so impressed with this salad that I had to post the recipe.  It is outstanding.

Panzanella is a bread salad and I make a delicious one in the spring/summer.  When I came across this ‘winter’ version, I was intrigued to give it a try.  The contrasting flavors really round out this salad, which truthfully can be a meal all on it’s own.  It’s sweet, savory, creamy and crunchy all at the same time and after making my own croutons I will never again buy them in a store.

The individual parts of this salad can be made ahead and stored separately, lasting well in the fridge for a few days.  If you have been reading my blog for any length of time, you know how much I love that!  This salad is slightly time consuming to make so getting several ‘uses’ out of it is a terrific payoff.  I keep the croutons in a separate zip lock bag in the fridge and they last a long time.  The beets and shallots are put in a different zip lock back, the dressing in a container…well, you get the idea.   Just assemble as needed.

Some advice regarding this salad that I must pass on.  The first is do not wear something white or of extreme value when making this salad.  The beets stain like nobody’s business.  The second is do not assemble this too far ahead of time, the croutons will get soggy and that is just not good.  The bread must be crunchy.  I would say you can let the salad sit for about 10-15 minutes before any soggy problems start.

I’ve adapted this recipe from Tyler Florence, making just a few small changes.  My version is below…

Recipe

2 bunches baby beets (or large beets cut into chunks)

4 shallots, peeled

Extra-virgin olive oil

2 sprigs thyme and oregano

4 slices pancetta, sliced into small pieces

1 log goat cheese, refrigerated

1 loaf whole wheat bread, cut into crouton-sized pieces

1/2 lemon, juiced

1/4 cup honey

2 tablespoons balsamic vinegar

1/2 orange, juiced

1 handful dates, chopped

1 large handful arugula

Salt & pepper to taste

Method

Preheat the oven to 350 degrees F.

Wash beets well, cut into chunks, then place on a long sheet of aluminum foil. Split shallots lengthwise and add to foil. Drizzle with extra virgin olive oil, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 40 – 50 minutes.

In saute pan, cook pancetta until crisp.

Toss the bread cubes with 1⁄4 cup oil until the bread is damp with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.

While the bread is baking, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.  Divide onto individual plates and enjoy!

 

Beet Panzanella
 
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Ingredients
  • 2 bunches baby beets (or large beets cut into chunks)
  • 4 shallots, peeled
  • Extra-virgin olive oil
  • 2 sprigs thyme and oregano
  • 4 slices pancetta, sliced into small pieces
  • 1 log goat cheese, refrigerated
  • 1 loaf whole wheat bread, cut into crouton-sized pieces
  • ½ lemon, juiced
  • ¼ cup honey
  • 2 tablespoons balsamic vinegar
  • ½ orange, juiced
  • 1 handful dates, chopped
  • 1 large handful arugula
  • Salt & pepper to taste
Method
  1. Preheat the oven to 350 degrees F.
  2. Wash beets well, cut into chunks, then place on a long sheet of aluminum foil. Split shallots lengthwise and add to foil. Drizzle with extra virgin olive oil, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 40 - 50 minutes.
  3. In saute pan, cook pancetta until crisp.
  4. Toss the bread cubes with 1⁄4 cup oil until the bread is damp with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
  5. While the bread is baking, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.

Salmon and Edamame Salad

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I have been making this salmon salad for years, mostly in the summer.  Last week I got such a craving for not only some nicer weather, but this salmon dish.  I absolutely love it.

Salmon could be expensive these days.  Particularly the wild salmon, the kind that is supposed to be more healthy for us.  As it turns out, last week I found myself in Flushing, NY for the first time and discovered the many interesting and inexpensive markets there.  It’s a fascinating spot, once you walk out of the subway you literally feel as if you have been transported to China or Korea.  The markets carry wonderful produce as well as tons of fish!  The salmon, although not the wild variety, was calling out to me and I immediately thought I would use it in this salad.

This recipe is adapted from Ina Garten’s Salmon Salad.  The main change I made was swapping out the celery for edamame.  I’m sure the celery version is great, but I saw an opportunity to use edamame, a soybean, instead.    Edamame is a complete protein containing all of the amino acid building blocks.  It also provides an antioxidant boost from plant chemicals called isoflavones, is high in protein and fiber and is gluten free.  They are so easy to prepare because they are sold frozen, just like frozen corn.  All you need to do is defrost!  They are so delicious.

This dish is a sinch to make and holds up well in the fridge for a few days.  Actually, it gets better as it sits.  I find myself snacking on this by the spoonful when I have it on hand.  This salad is best served chilled, or at room temperature.  You can spoon some onto a mixed green salad, put some into endive spears as an appetizer or just eat it by the spoonful, as I usually do.

Treat yourself to a healthy, low-calorie snack for a change, one filled with healthy Omega 3’s, soy, protein and fiber.  You’ll feel a tiny bit better about the impending bikini season.  Maybe.  Ugh!

Here’s what you will need to serve 4…

Recipe 

1 pound cooked salmon, chilled (I  use fillets, no bones!)

1 cup frozen edamame, defrosted

1 tablespoon red onion, very small dice

2 tablespoons fresh dill, minced

1 heaping tablespoon capers, drained

1 1/2 tablespoons raspberry wine vinegar

1 1/2 tablespoons olive oil

salt & pepper to taste

Method

Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.

 

Salmon and Edamame Salad
 
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Ingredients
  • 1 pound cooked salmon, chilled (I  use fillets, no bones!)
  • 1 cup frozen edamame, defrosted
  • 1 tablespoon red onion, very small dice
  • 2 tablespoons fresh dill, minced
  • 1 heaping tablespoon capers, drained
  • 1½ tablespoons raspberry wine vinegar
  • 1½ tablespoons olive oil
  • salt & pepper to taste
Method
  1. Cook the salmon.  (I usually just bake it in the oven at 375 for about 20 minutes).  Allow to cool completely.  Break up salmon into very large chunks, removing skin and of course any bones.  Place the salmon in a bowl.  Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.  Mix well and serve chilled.

Smoked Salmon and Egg Salad Tartines

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These little open faced sandwiches are one of my absolute favorite things.  I have been making them alot, serving them as appetizers when I have a dinner or get together.  Everyone just loves them.  If I ever have any leftovers (which doesn’t happen often) I enjoy them anytime of day – either as a breakfast or a light dinner.  It’s a fantastic spin on the classic egg salad.  I got this recipe from The Barefoot Contessa – I love just about everything she does.  I didn’t make any changes to this recipe basically because it’s perfect as it is.  I do, however, cook my eggs slightly different.  I’ve included my version below, but you can feel free to cook them as you wish.  Just be careful not to over cook them – you don’t want that greenish ring around the yokes!

The combination of flavors as well as textures is amazing.  I love the crunchy bread contrasting with the soft salmon and the almost creaminess of the egg salad.  Amazing!  The addition of the dill takes these over the top.

Here’s what you will need to serve 8 people…

Recipe

12 extra large eggs

1/3 cup mayonnaise

2 tsp whole-grain mustard

1 tbsp minced fresh dill, plus sprigs for garnish

1 tsp salt

1/2 tsp pepper

8 slices of good bread (whole wheat or 7 grain works well)

8 slices of smoked salmon (buy the best you can afford)

Method

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.

Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.

Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.

Original recipe from The Barefoot Contessa can be found here…  http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-egg-salad-tartines-recipe/index.html

 

Smoked Salmon and Egg Salad Tartines
 
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Ingredients
  • 12 extra large eggs
  • ⅓ cup mayonnaise
  • 2 tsp whole-grain mustard
  • 1 tbsp minced fresh dill, plus sprigs for garnish
  • 1 tsp salt
  • ½ tsp pepper
  • 8 slices of good bread (whole wheat or 7 grain works well)
  • 8 slices of smoked salmon (buy the best you can afford)
Method
  1. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.
  2. Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.
  3. Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.