Tag Archives: salad

Roasted Potato Bacon Salad

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  • 4 or 5 thick slices of bacon
  • 20 baby red potatoes
  • sea salt and pepper
  • flat leaf parsley
  • pickles
  • 1 tbsp. grainy mustard
  • 1 tbsp. mayonnaise
  • splash of red wine vinegar

Preheat oven to 400.  Cut bacon into small pieces and saute until cooked.  Take out the bacon.  Toss the potatoes (cut in half) in bacon fat, salt and pepper and roast them until they’re golden brown, about 40 minutes.  Cool to room temperature.  Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayonnaise and vinegar.

Fennel Salad

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  • 1 fennel bulb
  • zest and juice of 1/2 lemon
  • 1 tbsp. honey
  • 1 few splashes of olive oil
  • sea salt and ground pepper

Slice fennel bulb as thinly as possible.  Whisk together the lemon zest and juice, honey, olive oil, salt and pepper. Toss the dressing with the fennel.

 

OR

  • 2 large fennel bulbs
  • 1 tbsp. lemon juice
  • 1 tbsp. extra virgin olive oil
  • 2 tsp. red wine vinegar

Chilled Marinated Cauliflower

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  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup water
  • 3 large garlic cloves, minced
  • 3/4 tsp. salt
  • 1 tsp. whole peppercorns
  • 2 bay leaves
  • 1 medium cauliflower
  • 1/2 finely minced red onions
  • 1/2 minced fresh parsley
  • a handful minced fresh basil
  • 1 medium carrot, grated
  1. Combine oil, vinegar, water, garlic, salt, peppercorns, bay leaves and cauliflower in a large saucepan.  Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  2. Transfer to a serving bowl, cool.
  3. Shortly before serving, stir in onion, parsley, basil and carrot

All-American Potato Salad

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  • 4 lbs. potatoes
  • 1 tbsp. salt
  • 3 tbsp. apple cider vinegar
  • 3 large hard-boiled eggs
  • 1 cup mayonnaise
  • 1/2 tsp. whole celery seeds
  • 1 tsp. dry mustard
  • 1/2 tsp. pepper
  • 3 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 10 cornichons, diced
  • 3 scallions, sliced
  • 2 tbsp. chopped flat-leaf parsley
  • 1 tsp. paprika

Boil potatoes, adding 1 tsp. salt.  When knife tender, drain into a colander.  Cut into 1″ dice while still hot.  Drizzle with vinegar and set aside.

Combine eggs, celery seed, mayonnaise, mustard 2 tsp. salt and pepper into a bowl, whisk to combine.  Add the potatoes, mix.  Add the peppers, onions, scallions, cornichons, celery and parsley.  Chill.  Garnish with paprika.

Greek Couscous

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  • 1 cup couscous
  • 1 cup water
  • ⅔ cup diced peppers
  • ½ cup diced sun-dried tomatoes
  • ⅔ cup chopped kalamata olives
  • 2-3 Tbsp juices/oils from tomatoes and olives
  • 4oz crumbled feta cheese
  • generous sprinkle of parsley
  1. Prepare couscous as directed on the package. (Mine says to boil the water, add couscous, stir quickly & remove from heat; let stand for 5 minutes). I skipped on both the butter and salt.
  2. In a large bowl, mix peppers, tomatoes and olives together well.
  3. Add couscous and stir, breaking up the large pieces.
  4. Add the juices and/or oils from the tomatoes and olive to the couscous as needed to keep dish moist, but not wet. Couscous will absorb liquid quickly, so be generous and work fast.
  5. Once the couscous and vegetables are mixed well, add feta and stir to combine.
  6. Sprinkle parsley just before serving.

 

Radish, Carrot and Beet Salad

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For the Dressing:

 

  • 1 1/2 Tbsp. Apple Cider Vinegar
  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. Dijon mustard
  • 1 tsp. honey
  • ½ tsp. sea salt
  • ½ tsp. ground coriander
  • Freshly ground black pepper to taste

 

For the Salad:

 

  • 4 golden beets
  • 4 carrots
  • 1 bunch radishes
  • 2 Tbsp. chopped flat-leaf parsley
  1. Whisk the dressing ingredients together in a large bowl.
  2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
  3. Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.

 

Quinoa Salad with Radishes

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1/2 cup quinoa
1/2 tsp. salt
3 tbsp. unsalted butter
1 1/2 cups sprouts
1/2 cup sliced radishes
2 tbsp. basil
1 tsp. lemon zest
1 tsp. lemon juice

Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 10 minutes, or until all liquid is absorbed.

Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.

Toss the cooled quinoa with all other ingredients.

Options:
poached egg, chicken, or salmon
toasted almonds and goat cheese or feta

 

Sesame Chicken Salad

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  • 2 chicken breasts
  • Salt And Pepper
  • 2/3 c. olive oil
  • 1/4 c. soy sauce
  • 1/4 cup rice wine vinegar
  • 2 cloves minced garlic
  • 2 tbsp. minced ginger
  • 1 tsp. toasted sesame il
  • 2 tbsp. brown sugar
  • crushed red pepper flakes
  • mixed greens
  • 1/2 red onion
  • 1 c. red grape tomatoes
  • 1 can mandarin oranges
  • 1 tbsp. sesame seeds

 

Creamy Tortellini Pasta Salad

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  • 3 ounces cream cheese, at room temperature
  • 1/2 cup plain yogurt
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • 1 small garlic clove, finely chopped
  • Salt and freshly ground pepper, to taste

Farro Salad

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2 large shallots (or 1 sweet onion), finely chopped
2 cups farro (uncooked)
4 cups chicken or vegetable stock
1/4 cup red wine vinegar
2 tbsp. olive oil
1 pint cherry or grape tomatoes, halved or quartered
1/2 large English cucumber, diced
1/4 cup finely chopped basil
Kosher salt and freshly ground black pepper
Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.
Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)
Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.