Tag Archives: salad

Orzo salad with spinach pesto, olives and feta

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For the pesto:
6-8 ounces baby spinach
1/3 cup walnuts
1/3 cup grated parmesan, lightly packed
1-2 garlic cloves, depending on your love of raw garlic
Juice from 1/2 lemon
1/4 teaspoon salt
3-4 tablespoons good olive oil

For the salad:
1 pound orzo pasta
6 ounces feta cheese, crumbled
2/3 cup kalamata olives, pitted and roughly chopped
1 clove shallot, diced small
Juice from 1/2 lemon
Salt and pepper

Layer about half the spinach into the bowl of a food processor or blender and disperse the walnuts, parmesan, cloves, lemon juice, and salt on top. Pulse until the ingredients are incorporated and the spinach is roughly chopped. Add the remaining spinach. With the motor running, stream 3 tablespoons of olive oil into the spinach until it is saucy. Scrape down the sides and give it a taste. Add more salt or lemon juice to taste. If you’d like a richer pesto, stream in the remaining tablespoon of olive oil.

Cook the orzo in boiling well-salted water until it is al dente, about 8 minutes. Strain and immediately combine with the pesto while the pasta is still warm. Add the feta, olives, shallots, and lemon juice to the pasta and stir gently to combine. Taste, and add more salt, pepper, or lemon juice as needed.

Let the salad cool and then refrigerate for up to a week. The flavors improve by the second day.

Tangy Cabbage Slaw

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  • 1/4 cup white-wine vinegar
  • 3 tablespoons safflower oil
  • 1/4 teaspoon celery seeds
  • 1 teaspoon grainy mustard
  • 1 teaspoon coarse salt
  • 1/2 small head green cabbage, finely shredded (3 cups)
  • 1 medium carrot, coarsely grated

Brussel Sprout, Lentils, Bacon and Pear Salad

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  • 2 lbs. brussels sprouts
  • 2 Comice Pears
  • 1/2 cup hazelnuts
  • 1/2 cup cooked bacon
  • 1 cup De Puy Lentils
  • 1/2 cup olive oil
  • 2 heaping tbsp  dijon mustard
  • 1 tbsp honey
  • 2 tbsp of red wine vinegar
  • salt/pepper to taste

Bring two pots of water to a boil. One for the lentils, one for blanching the brussel sprouts. Cook lentils for 20-30 minutes or until tender. Meanwhile, shred brussel sprouts by hand or in a food processer. Set aside. Cook bacon to a crisp and lay to rest on a paper towel until cooled. Chop and set aside.

Roughly chop hazelnuts and toast in a dry pan for 5 minutes until browned but not burned. Set aside. In a small bowl, combine olive oil, dijon, honey, red wine vinegar, and salt/pepper. Set aside. When all accessory ingredients have been prepped, toss shaved brussels sprouts into the boiling water and blanch for no more than 1 minute. Pour into a colander and rinse with cold water immediately. Dry with a salad spinner-dude or with towels. In a large bowl combine sprouts, cooked lentils, chopped bacon, and toasted hazelnuts. Cut in the slightest slivers of pear over the salad. Toss lightly with your hands before mixing in the dressing. Taste test for extra salt or dijon.

Roasted Sweet Potato Salad with Black Beans and Chili Dressing

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  • 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons minced fresh hot chili, like jalapeño
  • 1 clove garlic, peeled
  • Juice of 2 limes
  • 2 cups cooked black beans, drained (canned are fine)
  • 1 red or yellow bell pepper, seeded and finely diced
  • 1 cup chopped fresh cilantro

Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.