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Archive for the ‘Garlic’ Category

Arugula and Romaine with Lemon Lime Citronette, Mint and Scallions

Posted in Arugula, Casein Free, Garlic, Gluten Free, Lemon Citronette, Lime Citronette, Mint, Romaine Lettuce, Scallion, Side Salad, Vegan, tagged , , , , , , , , , , , , , , , , , , , on March 7, 2011| Leave a Comment »

Juicy skillet steaks. Wild mushroom cream sauce. Fresh sourdough bread slathered with butter. All I needed was a very simple side salad, light and refreshing, to complete the meal. I decided to go with a lemon-lime citronette, with mint and scallions to deepen the flavors.

Ingredients for Recipe for Salad with Arugula, Romaine, Lemon Lime Citronette, Mint and Scallions

Simple ingredients, ready to prep.

Ingredients:
(Side salad, serves four.)
1 heart of romaine, chopped.
4 cups of arugula.
2 scallions, chopped.
1 fistful of fresh mint.
Zest of one lemon.
Zest of one lime.

Vinaigrette or Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T fresh lemon and lime juice.
1 clove garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Plated Salad with Arugula, Romaine, Lemon Lime Citronette, Mint and Scallions

Plated and ready to eat!


I chose crunchy romaine and peppery arugula to build my verdant bed of salad greens. I zested one lemon and one lime over the greens, then juiced the citrus and prepared my citronette. I used my favorite wide knife to smash the garlic, and then I minced it and added it to my jar of lemon and lime juice. I added maple syrup, extra virgin olive oil, and salt, shaking it up and dipping a leaf of romaine or arugula in to taste it as I went. Once the dressing had the right balance of flavors, I chopped my mint and scallions and added them to the salad bowl.

I plated the food, and served it up.

Child's Serving of Salad with Arugula, Romaine, Lemon Lime Citronette, Mint and Scallions

Here's one of our kid's plates, with sliced steak and the food clearly not touching.


The Verdict:
This is one of those salads that just works. It’s so easy, and so good. A really tasty citronette. A good fistful of fresh herbs (basil, cilantro, tarragon, thyme, and savory are all good substitutions). A sprinkle of scallions. A bed of lush salad greens. That’s really all you need. Perfect side salad. We ate it all.

Make it a Meal:
This is a very adaptable combination — add any leftover meat, or tofu, or garbanzo beans, and some extra fruit (citrus, berries, melon) and veggies (radishes, cucumber, mushrooms, peppers), and you’re good to go.

Pack it to Go:
It couldn’t be easier. Put your salad in a large glass or stainless steel container with a tight fitting rubber lid, and your citronette in a small jar. Tuck the dressing jar in to the larger container. When you’re ready to eat, shake up the citronette and drizzle as much as you need over your salad, then fork toss and enjoy.

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Balsamic Vinaigrette with Orange Bell Pepper, Mushrooms, and Parsley

Posted in Balsamic Vinaigrette, Bell Pepper, Button Mushrooms, Casein Free, Garlic, Gluten Free, Parsley, Romaine Lettuce, Side Salad, Vegan, tagged , , , , , , , , , , , , , , , , , on February 28, 2011| Leave a Comment »

Soup and salad. One of my favorite meals. I had the lentil soup bubbling on the stove, I just needed a salad to go along with it. I opted for a straightforward, assertive balsamic vinaigrette. I like extra crunchy salads to go with soup, so I grabbed the romaine lettuce and a really crisp bell pepper. I added lots of mushrooms to soak up the vinaigrette and help deepen the flavors of the salad. Parsley for fun, and I was ready to chop.

Ingredients for Recipe for Salad with Balsamic Vinaigrette, Orange Bell Pepper, Mushrooms, and Parsley

Simple ingredients, ready to be transformed into a delicious salad.

Ingredients:
(Side salad, serves 4-6.)
2 heart of romaine.
1 orange bell pepper, seeded and sliced.
5 medium mushrooms, sliced.
1 fistful of fresh parsley, chopped.

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T balsamic vinegar.
1 small clove garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

As usual, I started with the balsamic vinaigrette. I like making that first so that the garlic has time to mellow and infuse the salad dressing with yumminess. Once my vinaigrette ingredients were in the small jar I had on hand, I built my bed of romaine lettuce. I sliced up my bell pepper and mushrooms, and tossed them over the greens, and then I chopped the parsley and sprinkled it on top.

Once the soup was dished up and ready to eat, I drizzled my vinaigrette over my salad, tossed it, and served it up.

Recipe for Salad with Balsamic Vinaigrette, Orange Bell Pepper, Mushrooms, and Parsley

Dive in!

The Verdict:
Delicious, straightforward, hearty salad. It was perfect with the lentil soup. The flavors complemented each other, and we devoured it all. I really like parsley with a good balsamic vinaigrette — it’s a remarkably simple herb with a flavor that blends well.

Make it a Meal:
Kidney beans work particularly well with balsamic vinaigrette, bell pepper, and mushrooms, so that’s my first choice. Leftover dinner meat, like roast chicken or sliced steak, would also work well.

Pack it to Go:
This one is easy to pack — put all of the salad ingredients into a nice large glass or stainless steel container with a good sealing rubber lid. The Ssalad dressing remains in it’s jar until you’re ready to eat. If you have a small jar for the dressing, just nestle it in with the salad ingredients. When lunchtime hits, simply drizzle as much dressing as you want over your salad, fork toss, and enjoy.

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Sour Cream Ranch Dressing with Deli Meat, Cucumber, Radishes, and Cherry Tomatoes

Posted in 21 Season Salute, Button Mushrooms, Carrot, Cracked Pepper, Cucumber, Garlic, Garlic Powder, Ham, Meal in Salad Form, Mixed Baby Greens, Radish, Red Onion, Rice Wine Vinaigrette, Savory, Scallion, Smoked Paprika, Sour Cream Dressing, Tarragon, Tomato, Turkey, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 25, 2011| Leave a Comment »

I love a good ranch salad dressing, and I don’t have go-to recipe for it like I do with vinaigrettes and citronettes. You’ve seen my experiment with buttermilk ranch vinaigrette. This time, some leftover homemade sour cream veggie dip* looked like the perfect addition to the pseudo-chef’s salad I was planning for lunch.

I bemoaned the absence of romaine or green leaf lettuce because I love their crunch with creamy dressings and deli meat. Instead, I made do with some mixed baby greens I had on hand. Then I grabbed the ham, turkey, cucumber, radishes, cherry tomatoes, carrots, mushrooms, and scallions — all ingredients that work really well for me with ranch dressing. I added tarragon and savory for extra flavor. And I got to chopping.

Ingredients for Recipe for Salad with Sour Cream Ranch Dressing, Deli Meat, Cucumber, Radishes, and Cherry Tomatoes

The ingredients, ready for action!

Ingredients:
(Serves one as a meal.)
4 cups of mixed baby greens.
1/4 cucumber, quartered and sliced.
2 large mushrooms, halved and sliced.
3 baby carrots, sliced.
3 radishes, quartered.
3 cherry tomatoes, left whole. If serving instantly, slice in half.
1 scallion, sliced.
3 thin slices of red onion, quartered.
2 slices of honey ham, sliced.
2 slices of turkey, crumbled.
2 sprigs of tarragon, chopped.
2 savory leaves, chopped.

Sour Cream Ranch Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
2 T extra virgin olive oil.
2 T sour cream ranch veggie dip.*
1 T rice wine vinegar.
1/2 clove garlic, smashed and minced.
1/4 tsp maple syrup.
A pinch of salt, to taste.

I was making two salads for lunch, so I doubled all of the ingredients listed above, including the salad dressing. I mixed the ranch dressing in a small jar, tasting as I went to make sure I liked the flavors. It looked like a lot of dressing (I thought it would easily work for three salads), so I put some of my husband’s serving into my jar, which would be staying at home in our fridge. I thought we could enjoy it later.

With the sour cream ranch dressing mixed up, I started chopping veggies and adding them to the two beds of lush baby greens I’d built. The bowls filled up fast! I left the cherry tomatoes whole so that they would travel well. I nestled the dressing jar in the glass container for my husband before popping the red rubber lid on it. Mine just went into the fridge for lunch time.

Recipe for Salad with Sour Cream Ranch Dressing, Deli Meat, Cucuber, Radishes, and Cherry Tomatoes

Two salads, prepped and ready to eat. All they need is that delicious dressing drizzled over them...


The Verdict:
Yummy! This was the creamiest dressing I’ve ever made, and due to the inclusion of the sour cream dip, it had a really nice depth of flavor. I used every drop of the dressing I set aside for myself. (Remember, I thought I had enough for two salads? Wrong.) My poor husband texted me at lunch time to tell me that he loved it, and he’d never worked so hard to get every drop of dressing out of the jar before… Moral of the story? Really thick, creamy dressings don’t spread as well as light vinaigrettes. Or we just both adore lots of good, sour cream ranch deliciousness with our crunchy cucumber, radish, and carrot bites.

This salad was really filling. I didn’t mind the softness of the baby greens as much as I thought I might, though I still think romaine or green leaf lettuce or even a very fresh iceberg would be a better match for the creamy salad dressing. It was still tasty, and I ate every bite. In fact, I was so hungry and it was so good that I didn’t realized I’d failed to snap a picture of it fully dressed until after I’d devoured every last bit. Oops… I will have to continue experimenting with ranch so you get more pictures of creamy delectability.

Make it a Meal:
Done. For a veggie version, skip the deli meat and toss in your favorite beans or some cheddar cheese.

Pack it to Go:
Done.

*Ingredients for Sour Cream Veggie Dip
1 cup sour cream.
1 sprig of tarragon, finely chopped.
1 scallion, very finely chopped.
Dash of rice wine vinegar.
Pinch of garlic powder, to taste.
Pinch of smoked paprika, to taste.
Pinch of Trader Joe’s 21 Season Salute, to taste.
Pinch of salt, to taste.
Freshly cracked black pepper, to taste.

My husband whipped this up on the fly. Combine and sample and tinker with the ingredients until it pleases you. We went heavy on the garlic powder and light on the smoked paprika.

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Spicy Sesame Balsamic Vinaigrette with Candied Walnuts, Daikon, Young Ginger, and Opal Basil

Posted in Balsamic Vinaigrette, Button Mushrooms, Casein Free, Chicken, Daikon, Garlic, Ginger, Gluten Free, Meal in Salad Form, Mixed Baby Greens, Mizuna, Opal Basil, Red Chili Flakes, Romaine Lettuce, Scallion, Sesame Oil, Shallot, Tatsoi, Tomato, Walnut, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 16, 2011| Leave a Comment »

My husband loves spicy food. I can handle it, in small doses. He also recently requested “crazier” salads. I aim to please.

I bought opal basil and young ginger at the Berkeley Bowl recently, as well as daikon and mixed asian greens. I wasn’t sure exactly how the salad would come together, but I knew I wanted to play with some slightly more unusual ingredients. We both had busy days planned, so I made two matching lunch salads, packed to go. This was a perfect opportunity to really spice up his salad, and I did. Mine stayed mild enough for me to enjoy, and I made his salad hot hot HOT.

Recipe for Salad with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil

Here are the ingredients, ready to face the blade.

Ingredients:
(Lunch salad, serves one.)
4 cups of mixed asian greens, including mizuna, tatsoi, baby mustard greens, and baby romaine.
1 fistful of opal basil, chopped.
4-5 cherry tomatoes, whole.
2 large mushrooms, sliced.
2 scallions, sliced.
1/2 cup candied walnuts.
1 knob of young ginger, peeled, sliced, and cut into small matchsticks.
9 slices of peeled daikon, halved. (Use a mandoline or a good cheese slicer to get thin slices.)
1/4 leftover roast chicken breast, cubed.
1/2 leftover roast chicken drumstick, shredded.

Spicy Sesame Oil Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
2 T extra virgin olive oil.
1 T dark sesame oil.
1 T balsamic vinegar.
1 small shallot, diced.
1 small clove garlic, smashed and minced.
1-3 hefty pinches of red chili flakes, to taste.
1/2 tsp maple syrup.
Pinch of salt, to taste.

Twin Salads with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil

Twin salads ready to go!


I doubled all of the ingredients above and made two matching salads, complete with vinaigrette. I began by mixing up the vinaigrettes in little jars, giving him three big pinches of red chili flakes to my one very small pinch. I tasted my dressing, and just hoped for the best for him. Then I created a lush bed of greens for each of us, and layered all of my other ingredients in two glass bowls. I chopped and sliced and sliced and chopped, putting my knife down only to use a spoon to peel the ginger and to use a fine Norwegian cheese slicer to quickly slice the daikon into perfect, thin circles. Finally, both glass bowls were full of a colorful, hearty salad. I nestled the salad dressing jars in the larger containers, popped the lids on, and we each went off for the day.

Recipe for Salad with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil Ready to Eat

Quick snapshot taken with my phone of the glossy beauty before I devoured it.


The Verdict:
This was really amazing. Like nothing I’ve tried before, at home or in a restaurant. Full of strong, punchy flavors that worked very well together. I liked the balsamic vinegar with the sesame oil, and the bits of ginger really sparkled. The walnuts and the daikon added crunchy joy, and the sweetness of the nuts and the tomatoes worked well with the spicy dressing and the peppery greens. It was crazy, in a good way. My husband loved the chili heat, and the explosive flavor. This is one that I’m sure I’ll revisit.

Recipe for Salad with Spicy Sesame Balsamic Vinaigrette, Candied Walnuts, Daikon, Young Ginger, and Opal Basil, To Go!

Notice the dressing jar nestled cozily in with the salad.


Make it a Meal:
Done.

Pack it to Go:
Done.

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Sweet Southwestern Citronette with Arugula, Avocado, and Navel Orange

Posted in Arugula, Avocado, Bell Pepper, Button Mushrooms, Casein Free, Cilantro, Cucumber, Cumin, Garlic, Gluten Free, Lemon Citronette, Navel Orange, Romaine Lettuce, Scallion, Side Salad, Smoked Paprika, Vegan, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 14, 2011| 4 Comments »

Improvising for dinner again, I needed a kid-friendly salad to accompany the chicken tacos they wanted. I went for a southwestern citronette, happy for a chance to play with the ingredients for one of my favorite salads.

I pulled a heart of romaine and some arugula out of the fridge, and grabbed a yellow bell pepper, mushrooms, a cucumber, cilantro, scallions, and of course some citrus fruits. Impressed by the beautiful colors, I snapped a picture and got to work.

Ingredients and Recipe for Salad with Sweet Southwestern Citronette, Arugula, Avocado, and Navel Orange

Here are the ingredients, ready to chop.

Ingredients:
(Side salad, serves 4-6.)
1 heart of romaine.
2-4 cups of arugula.
1 fistful of cilantro.
1 yellow bell pepper, sliced.
1 avocado, quartered lengthwise and sliced.
5 mushrooms, quartered.
1/4 english cucumber, quartered lengthwise and sliced.
3 scallions, sliced.
1 navel orange, skin sliced off, quartered and sliced.
Zest of one navel orange.
Zest of one lemon.

Southwestern Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T lemon juice.
1 tsp maple syrup.
1 garlic clove, smashed and minced.
1/4 tsp cumin.
1/4 tsp smoked paprika.
Pinch of salt, to taste.

Recipe for Salad with Sweet Southwestern Citronette, Arugula, Avocado, and Navel Orange

Tossed and ready to serve!


While the chicken for the tacos cooked, and my husband crisped the corn tortillas, I created a gorgeous bed of salad greens and zested the citrus fruit over the top. Then I juiced the lemon and prepared my citronette in a small jar. I doubled the maple syrup this time (from my typical half of a teaspoon for this type of salad to a full teaspoon). I’m not sure why I did that — in part to appeal to the kids, but it also just tasted right to have a sweeter dressing with the spicy arugula.

With the citronette made and mellowing, I started chopping and adding vegetables to my bowl. I saved the avocado and the navel orange for last so that the avocado would be lusciously green and the citrus juice wouldn’t wilt the lettuce.

Recipe for Salad with Sweet Southwestern Citronette with Arugula, Avocado, and Navel Orange: Plated

On the plate and ready to enjoy!

The Verdict:
The salad was delicious. It worked really well with the tacos, and was devoured by everyone at the table. Complete success!

Make it a Meal:
Easy enough — add pinto beans, black beans, leftover chicken, steak, carnitas, or shrimp, and then sprinkle some corn chips over it for extra crouton-style crunch.

Pack it to Go:
Avocado and orange need to be packed in a jar with the salad dressing. The rest of the salad is fine in a nice large glass or stainless steel container with a good rubber lid. Nestle the jar in the salad container and store it in the refrigerator. When you’re ready to eat, simply shake the dressing and pour it over the salad. Use only what you need (use a fork to pull the yummy fruit out of the jar without getting more citronette than you want). Fork toss your salad, or put the lid back on the salad container and give it a few good shakes to combine. Enjoy!

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Golden Beets with Pear, Cranberries, and Candied Pecans

Posted in Balsamic Vinaigrette, Casein Free, Cracked Pepper, Dried Cranberries, Frisee, Garlic, Golden Beet, Mache, Mixed Baby Greens, Pear, Pecan, Radicchio, Side Salad, Vegan, tagged , , , , , , , , , , , , , , , , , , on February 9, 2011| Leave a Comment »

Time for a simple lunch salad, just for me. I wanted to see if beets would work with one of my favorite salad combinations — creamy pears, crunchy candied pecans, and balsamic vinaigrette.

Salad with Golden Beet, Pear, Cranberries, and Candied Pecans

Ingredients, ready for action.

Ingredients:
(Serves one for lunch.)
3-4 cups of mache and mixed greens, including radicchio and frisee.
1/2 a pear, quartered, cored, and sliced.
1/4 cup of candied pecans.
1/4 cup of dried, sweetened cranberries.
1/4 cup of grated golden beets.
Freshly ground pepper, to taste.

Salad with Golden Beet, Pear, Cranberries, and Candied Pecans

Ready for the vinaigrette!

Balsamic Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T balsamic vinegar.
3 T extra virgin olive oil.
1/2 clove of garlic, smashed and minced.
1/4 tsp maple syrup.
Pinch of salt, to taste.

First I prepared my salad dressing in a small jar, giving the garlic time to mellow and infuse the vinaigrette. I created a nice bed of greens, chopped my pear, and added everything to the salad bowl. I gave it a good dusting of pepper before drizzling the vinaigrette over it and tossing it.

Salad with Golden Beet, Pear, Cranberries, and Candied Pecans

A dessert of a salad, ready to eat.


The Verdict:
The beets weren’t that noticeable, honestly, and the salad was a little sweet for me. I love these flavors as a side salad, but I don’t recommend it as a lunch salad unless you’ve got a pretty serious sweet tooth. (Bear in mind that my husband thinks I’ve got a genetic mutation that disables the normal human appreciation for sugary goodness, so if this sounds amazing to you, go for it. There’s a good chance I’m the weirdo, not you.) Regardless, I would have loved this salad if it shared a plate with a really good pork chop and some roasted potatoes.

Make it a Meal:
Done, but not recommended. Serve it on the side with something delectably savory instead.

Pack it to Go:
Apples go in with the dressing to prevent browning. If it’s sitting for a long time, the beets will also brown, so bear that in mind and plan accordingly. As always, add your dressing at the last minute, only as much as you need, fork toss, and enjoy.

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Hoisin Vinaigrette with Mizuna, Daikon, and Mint

Posted in Button Mushrooms, Casein Free, Daikon, Frisee, Garlic, Ginger, Hoisin Sauce, Mint, Mixed Baby Greens, Mizuna, Radicchio, Red Leaf, Rice Wine Vinaigrette, Scallion, Side Salad, Vegan, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , on February 4, 2011| 4 Comments »

We were all starving. Quick dinner time. I tossed a pot of rice on the stove, and pulled out what I needed for stir fried sesame chicken with shitake mushrooms and celery. I wanted a salad that would work with the stir fry, and a jar of hoisin sauce sitting in the door of the fridge caught my eye. I grabbed mint, daikon, scallions, mushrooms, and my hand picked mixed greens, which included a hefty amount of mizuna.

Recipe: Ingredients for Salad with Hoisin Vinaigrette, Mizuna, Daikon, and Mint

The ingredients, ready to be transformed.

Ingredients:
(Side salad, serves four.)
6 cups of mixed greens, including mizuna, red leaf lettuce, radicchio, and frisee.
4 inch piece of daikon, sliced.
3-4 scallions, sliced.
2 large mushrooms, halved and sliced.
1 generous fistful of fresh mint, chopped.

Recipe: Salad with Hoisin Vinaigrette, Mizuna, Daikon, and Mint, tossed

Up close look at all the beautiful colors.

Hoisin Rice Wine Vinaigrette with Ginger:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T hoisin sauce.
1 T rice wine vinegar.
2 T extra virgin olive oil.
2 inch knob of young ginger, chopped.
1 clove of garlic, smashed and minced.
1/4 tsp maple syrup.
1 pinch of salt.

I mixed up the vinaigrette right away, tasting it as I went to make sure the flavors were working together. Then I prepared a bed of greens. I chopped all the vegetables and added them to the bowl. When the rice and stir fry were done cooking, my salad was ready to be dressed and tossed.

Recipe: Salad with Hoisin Vinaigrette, Mizuna, Daikon, and Mint, plated

On the plate and ready to eat!

The Verdict:
This was incredible. It helps that I absolutely adore hoisin sauce with mint. The daikon added perfect crunch and that yummy peppery flavor, and the mushrooms soaked up the vinaigrette like the tasty little sponges that they are. It was a little too weird for the kids, but my husband and I ate every bit of it. Absolutely perfect.

Make it a Meal:
Add your protein of choice — I highly recommend leftover steak, sliced over the top of the salad. Beef and hoisin and mint together are mouth wateringly delicious. Simple chicken or grilled shrimp will also work well. For vegetarian options, I think tofu would be a great addition, or shelled edamame, or green beans, or snow peas.

Pack it to Go:
This one is easy. Salad in a large glass or stainless steel container with a tupperware-style lid, vinaigrette in a small jar. Shake vinaigrette, drizzle only as much as you need on the salad, and then fork toss or put the lid back on the large container and give it a few good shakes to combine. Eat and enjoy.

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Blue Cheese with Apple and Candied Pecans

Posted in Apple, Blue Cheese, Blue Cheese, Garlic, Meal in Salad Form, Pecan, Rice Wine Vinaigrette, Romaine Lettuce, Scallion, tagged , , , , , , , , , , , , , , , , , on February 2, 2011| Leave a Comment »

This is an easy classic salad. I usually make it as a side dish for a special dinner, but it was lunchtime, and I wanted something light but extra tasty.

Ingredients for Salad with Blue Cheese, Apple, and Candied Pecans

Simple ingredients, ready to be transformed.

Ingredients:
(Lunch salad, serves one as a meal.)
1 hearts of romaine, chopped.
1/4 cup of candied pecans.
1/2 apple, quartered, cored, and chopped.
1 scallions, chopped.
1 1/2 T blue cheese, crumbled.

Blue Cheese Vinaigrette:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T rice wine vinegar.
3 T extra virgin olive oil.
1 clove of garlic, smashed and minced.
1 T blue cheese.
Pinch of salt, to taste.

I was feeding two of us, so I gathered doubled the ingredients above. I like this salad lightly dressed, so I didn’t bother making two batches of dressing — one jar worked perfectly for two salads.

I mixed up the vinaigrette first, so the flavors would meld, and then I chopped my salad ingredients. First, I built a crispy bed of romaine, and sprinkled the nuts and cheese over the top. I put crumbled blue cheese into the salad as well as in the vinaigrette because I love the creaminess it adds to the dressing, but I don’t want to sacrifice the tasty clumps that you get when you put it directly into the salad. It’s a win-win to have it both places. Then I chopped the scallions and the apple and added them to the salad. I drizzled the vinaigrette, tossed, and enjoyed.

Salad with Blue Cheese, Apple, and Candied Pecans

Luscious. Delicious. Ready to be devoured.

The Verdict:
I always love this salad. Sometimes I use pear instead of apple. Sometimes I use arugula. Sometimes I go for the mixed greens. Regardless, the crunchy nuts and the clean fruit work perfectly with the creamy, tangy blue cheese. I really enjoyed the super crunch of this one, with the crispy apple and the fresh romaine. I tossed the scallions in on a whim, and decided they were irrelevant. They didn’t detract or add, they were just there. I probably won’t bother with them next time, but if you really love a little extra onion crunch, go for it.

Make it a Meal:
Done.

Pack it to Go:
The apple needs to be packed in the jar with the dressing so that it doesn’t brown. Keep the rest of the salad ingredients in a large glass or stainless steel container, and combine the dressing with the salad when you’re ready to fork toss and eat.

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Bacon and Chicken Teaser

Posted in Bacon, Balsamic Vinaigrette, Basil, Button Mushrooms, Casein Free, Chicken, Frisee, Garlic, Mache, Meal in Salad Form, Mixed Baby Greens, Radicchio, Radish, tagged , , , , , , , , , , , , , , , , , , , on January 31, 2011| Leave a Comment »

Crispy bits of applewood smoked bacon and chunks of chicken breast nestled in a lush bed of mixed greens.

Two mushrooms.

A small fistful of fresh basil.

Three radishes.

A jar of leftover balsamic vinaigrette.

Can you taste it?

Teaser Salad with Bacon and Chicken

You know what comes next.

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Triple Citrus Side Salad

Posted in Casein Free, Frisee, Garlic, Gluten Free, Golden Beet, Lemon Citronette, Lime, Mache, Mint, Mixed Baby Greens, Navel Orange, Radicchio, Radish, Scallion, Side Salad, Vegan, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on January 28, 2011| Leave a Comment »

I was in the midst of preparing a very rich meal. I had two plump chickens roasting in the oven, a pot of rice simmering in garlic chicken broth on the stove, and a bowl of sliced leeks ready to add to the saucepan of chanterelles I was stirring on the front burner. I wanted a salad to round out this meal, and I wanted it to be assertive and bright. Something explosive, with strong, clean citrus juiciness to complement the chicken and mushrooms.

I grabbed one of each kind of citrus fruit I had in the house, and a large fistful of mint. I added lots of radishes for crunch, and some scallions for flavor, and I got to work.

Ingredients for Triple Citrus Side Salad

Time to slice and chop.


Greens for Triple Citrus Side Salad

A bed of greens, ready for the triple citrus zest.

Ingredients:
(Serves three or four as a side salad.)
4 cups of mache and mixed greens, including frisee and radicchio.
6 radishes, sliced.
3 scallions, sliced.
1/2 cup of grated golden beet.
1 navel orange, peel sliced off, quartered and sliced.
1 lime, peel sliced off, quartered and sliced.
1 large fistful of mint, chopped.
Zest of one orange.
Zest of one lemon.
Zest of one lime.

Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
1 T lemon juice.
3 T extra virgin olive oil.
1/2 tsp maple syrup.
1 small clove of garlic, crushed and minced.
1 pinch of salt, to taste.

Triple Citrus Side Salad, Orange and Lime

The orange peel is sliced off, and the lime is in step one of peel removal.


Triple Citrus Side Salad, Lime

The lime peel is now completely sliced off.


I started with a gorgeous bed of mache, radicchio, and frisee. Then I zested the citrus over the greens. Once the zest was safely in the salad, I juiced a lemon and prepared my citronette, giving the garlic time to mellow.

I sliced up my radishes and scallions, and turned to the lime and the orange.

I love slicing the peel off of citrus fruits and exposing the bright, jeweled fruit. I did this for the lime and the navel orange, and added them to the salad just before it was time to serve it, since mache wilts easily.

Triple Citrus Side Salad

Ready to serve!


The Verdict:
This salad was exactly what I wanted. My verdict? Amazing. It was quite sour, which I loved. My husband, on the other hand, was less impressed. He wound up leaving a little pile of pretty lime bits on his plate, and it was far too sour for the kids. Make this if you’re a fan of sour deliciousness. If not, move on.
Triple Citrus Side Salad, Plated

Time to eat!

Make it a Meal:
Garbanzo beans, chicken, or any kind of seafood would work very well with this salad.

Pack it to Go:
Citronette in a jar with all the cut fruit. The rest of the salad ingredients in a large glass or stainless steel container with a tupperware-style lid. Shake up the dressing and pour as much as you need over the salad before eating it.

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