Posts Tagged ‘casein free’
Day Twenty Four: Lemon Veggie Yum
Posted in 100 Days of Salad, Casein Free, Cilantro, Cucumber, Garbanzo Beans, Gluten Free, Lemon Citronette, Meal in Salad Form, Mixed Baby Greens, Radish, Scallion, Tomato, Vegan, tagged casein free, cilantro, citronette, cucumber, extra virgin olive oil, garbanzo beans, garlic, gluten free, lemon, maple syrup, mixed baby greens, mixed greens, radish, salad, salt, scallions, tomato, vegan, zest on November 19, 2014| Leave a Comment »
Day One
Posted in 100 Days of Salad, Arugula, Carrot, Casein Free, Cilantro, Corn, Egg, Garlic, Gluten Free, Meal in Salad Form, Rice Wine Vinaigrette, Tomato, tagged Arugula, carrot, casein free, cilantro, corn, egg, extra virgin olive oil, garlic, gluten free, maple syrup, meal, salad, salt, tomato on October 16, 2014| 2 Comments »
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 beet, casein free, dinner, extra virgin, food, frisee, garlic, gluten free, golden, greens, juice, lemon, lime, lunch, mache, maply syrup, meal, mint, navel, olive oil, orange, radicchio, radish, raw, salad, salt, scallion, side, vegan, vegetarian, zest 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:
(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.
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.
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.
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.
Celery with Garbanzo Beans, Mint, and Apple
Posted in Apple, Casein Free, Celery, Garbanzo Beans, Garlic, Gluten Free, Italian Parsley, Meal in Salad Form, Mint, Rice Wine Vinaigrette, Scallion, Vegan, tagged apple, casein free, celery, extra virgin olive oil, food, garlic, gluten free, italian, lunch, maple syrup, meal, mint, parsley, rice wine vinegar, salad, salt, scallion on January 26, 2011| Leave a Comment »
Shared lunch! I love it when we’re both home at lunch time, and I can mix up a huge salad in one big bowl, and we can snuggle up and eat it together. We were out of lettuce, so I turned to my favorite lettuce stand-in, celery. I figured out a while back that celery salads are really incredible. Super crunchy, so you can go a little crazier with the beans, avocado, and other creamy ingredients. Celery also doesn’t wilt, so the leftovers are tasty, and you can play with dressing it when you make it instead of carting the dressing along. The flavor of celery works particularly well with lemon, but I didn’t have any. I didn’t even have a lime or a grapefruit to substitute, so I decided to try a simple rice wine vinaigrette instead. I added garbanzo beans, lots of mint and parsley, scallions, and an apple for a little sweetness.
Ingredients:
(Serves two for lunch.)
1 head of celery, chopped.
1 can of garbanzo beans, rinsed and drained.
1 apple, quartered, cored, and chopped.
3 scallions, chopped.
1 fistful of mint, chopped.
1 fistful of parsley, chopped.
Rice Wine Vinaigrette:
(Use only what you need. Refrigerate extra for several days.)
1T rice wine vinegar.
3T extra virgin olive oil.
1 clove of garlic, smashed and minced.
1/4 tsp maple syrup.
1 pinch of salt, to taste.
This was a chopping frenzy. I started by rinsing the garbanzo beans and setting them aside to drain. I prepared my rice wine vinaigrette in a small jar. Then I turned berserker with my favorite knife. I transferred my mountains of chopped celery and apple and scallions and herbs to the big bowl as I went, adding the drained garbanzo beans just before shaking up the vinaigrette and drizzling it over the salad.
Please note that this salad serves two, and use half the main ingredients if you’re fixing it for one. Feel free to make a normal batch of vinaigrette, since it keep well for several days.
The Verdict:I was surprised by how delightful the rice wine vinaigrette and apple were. They worked incredibly well — it was more delicate than the bright lemon version I usually make, and I loved it. The apple was a great addition, with it’s sweetness and the contrasting crunch. The fresh herbs brought the salad to life, and the creamy garbanzo beans made it remarkably filling, even hearty. My husband and I ate every bite. It was just that yummy.
Make it a Meal:
Done.
Pack it to Go:
This is the easiest salad to pack to go — it is actually fine to dress it when you pack it. I like how the celery soaks up the vinaigrette. If it will be sitting for more than a few hours, the herbs will wilt, so if that bothers you, keep the dressing in a separate jar, and combine before you eat it.