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Posts Tagged ‘oil’

Time to make lunch!

We both had busy days planned, so I made two salads, one to go and one for me to eat at home before heading out with the kids for the afternoon. I’ve been on a citrus kick, so I decided to make a lemon citronette. I added navel orange for a sweet citrus punch, as well as daikon, red onion, and lots of cilantro and mint to give it a little bit of an asian fusion feel. I’ve always loved those fresh vietnamese spring rolls, and cilantro plus mint is an easy winning flavor combo for me. The daikon and red bell bepper added necessary crunch, and leftover roasted chicken provided plenty of protein.

Ingredients for Recipe for Salad with Citrus, Chicken, Daikon, Cilantro, and Mint

A rainbow of ingredients!

Ingredients:
(Serves one as a meal.)
4 cups of mixed greens, including red leaf, mizuna, radicchio, and frisee.
1/2 roasted chicken breast, skin removed, chopped.
1 roasted chicken thigh, skin removed, meat torn into bite sized bits.
1/2 navel orange, peel sliced off, quartered, and sliced.
1 large mushroom.
1/2 red bell pepper.
1/2 persian cucumber, sliced into wheels.
8 thin slices of daikon (use a sharp cheese slicer or a mandoline), halved.
1 thin slice of red onion, quartered.
1 fistful of cilantro.
1 fistful of mint.
Zest of one lemon.

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

I doubled all of the ingredients above to make two identical salads.

As usual, I prepared a lush bed of greens and zested my lemon over the top. I mixed up two batches of citronette in small jars, and I added the navel orange to the salad dressing so that it wouldn’t wilt the greens. Then I sliced the veggies, herbs, and chicken, layering it all over the greens. For the daikon, I like peeling it with a vegetable peeler and then using a really good cheese slicer (mine were all brought over from Norway in our suitcases) to get nice thin slices quickly. Once the salads were made, I nestled my husband’s jar of dressing in his bowl and snapped a quick picture.

Salad with Citrus, Chicken, Daikon, Cilantro and Mint Ready to Go

Two salads, one packed to go and one ready to stay home.

The Verdict:
Great meal salad. The chicken works well with the citronette, and the diverse veggies and herbs added color, crunch, and flavor.

Salad with Chicken, Daikon, Cilantro and Mint

Ready to eat!

Straightforward and tasty, but not elegant or refined. This is a fun, hearty meal. Enjoy!

Make it a Meal:
Done.

Pack it to Go:
Done.

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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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