Archive for the 'Salad' Category

Strawberry Tabouli

Strawberry Tabouli

It’s November and there’s still fresh organic strawberries to be had at the local farmer’s market and not the scrawny, no flavor kind either. Although not quite as good as when they’re at the peak of the season but still pretty good for being at the end. I’m not sure how much longer they’re going to be available, I’m just getting ‘em while the gettin’ is still good.

Besides just eating the strawberries plain as a snack, I also made strawberry tabouli – a raw variation that has strawberries subbing in for tomatoes and cauliflower for bulgar wheat. Except for the olive oil and the salt and pepper, I got everything pictured at the farmers market, even the falafels and lemon hummus.

Strawberry Tabouli
Makes about 4 – 6 servings

6 fresh strawberries, cut into small chunks
1/2 cauliflower head
4 – 6 lacinato kale leaves
1 green onion, finely chopped
Handful fresh parsley, minced
Handful fresh mint, minced

1 garlic clove, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
Black pepper to taste

In a large mixing bowl, grate the cauliflower with a box grater using the large holes side. De-stem the kale leaves and cut into thin strips and add to the bowl. Add in the strawberries, green onions, parsley and mint. Mix well.

In a small bowl, whisk together the dressing ingredients. Add the dressing and toss to coat. Cover and refrigerate until ready to serve.

Related Posts
Baked Falafel

We Got the Beet Burger Bowl

Beet Burger Bowl

We got the beet. Yeah. We got it. We got the beet. Remember that 80′s pop song “We Got the Beat” by the Go-Go’s? That’s the tune playing in my head when I made the Quarter Pounder Beet Burgers from Post Punk Kitchen.

I pretty much followed the recipe but made smaller size patties and went with the baked option. And served them in a bowl instead of a bun with mixed greens on the bottom and avocado and caramelized onions on top.

I wasn’t always a fan of beets, I’ll eat them now but I still prefer the beet greens to the actual beet. But I hardly ever see just beet greens sold by themselves and I’ve got to do something with those beets. So… We got the beet burger bowl.

This post contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

Related Post
Sauteed Baby Beet Greens

Tomato Bread Salad

Tomato Bread Salad

Autumn may be right around the corner, but here, it’s still summer at the farmer’s market. I’m cramming as much of the summer produce in as I can before it all slips away.

Today, I made tomato bread salad – freshly picked vine-ripened heirloom tomatoes, fragrant basil, tender green beans, and cubes of crusty bread in a garlic, balsamic vinegar and olive oil dressing.

I remember the first time I tried the salad, I thought the bread cubes was an odd soggy-sounding ingredient. But it’s actually really good! They’re sorta like giant croutons but softened from being soaked through with the flavors of the dressing and tomato juice.

Recipes for tomato bread salad also known as Panzanella abound online, I modified this one from Gourmet. It’s so simple and basic, it’s absolutely imperative to only use the highest quality ingredients.

Super easy to make and vary with other summery ingredients, such as corn or cucumber if they’re available. I’ve even tossed in small chunks of Daiya Jalapeno Garlic Havarti Style Wedge. Oh my gosh.

Tomato Bread Salad
Serves 2

2 cups crusty bread cut into 3/4-inch cubes (optional, toast or grill the bread before using)
1/2 pound vine-ripened heirloom red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened heirloom yellow tomatoes, cut into 3/4-inch wedges
Handful of fresh French green beans, trimmed and blanched
1/4 cup fresh basil leaves, julienned

1 garlic clove, finely minced
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil

In a large mixing bowl, combine the tomatoes, bread and green beans. In a smaller bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the salad and toss to combine. Let it sit at room temperature for at least 15 minutes. Add the basil and salt to taste, mix well and serve.

Mango Nectar Dressing From Savory Raw Dressings & Sauces

Mango Nectar Dressing From Savory Raw Dressings & Sauces

Delicious salad dressings without oil or vinegar.

Nuh-uh, you say.

Yeah-huh, I say, after receiving a review copy of the ebook Savory Raw Dressings & Sauces by Andrew Perlot.

I tried the very first recipe, the Mango Nectar Dressing. Since it’s only two ingredients, it’s ridiculously easy and simple. But the taste is so light and refreshing, I didn’t miss the oil or vinegar at all.

Mango Nectar Dressing From Savory Raw Dressings & Sauces

As there’s no salt or any other seasonings to hide behind, the ingredients have to be of the very best quality. Fortunately there’s still some great produce to be had at the farmers market. In keeping with the lightness of the dressing, I made a salad of jicama, baby romaine lettuce, cilantro and sliced almonds as a garnish.

The ebook starts out with an introduction of why no oil or vinegar, then moves on to how to make your own healthy dressings. There’s eight low-fat, salt-free recipes to get you started. They require only a minimal of fresh ingredients and a quick blend for a nice healthy dressing.

Disclosure: I received the cookbook free of charge from the publisher to review. The opinions and experience with the cookbook expressed herein are my own. There was no pay to say.

Fuyu Persimmon Salad

Fuyu Persimmon Salad

With persimmons all over the farmers market, I just had to get some. There’s two types: Fuyu is the squat, round, firm, eat-whenever kind and the Hachiya is the soft, pointy end, eat-only-if-ripe-or-you’ll-be-really-sorry kind.

I went with the Fuyu for it’s crispness and because I was going to use it in a salad. Cutting the persimmon crosswise made such a nice round colorful disc, I thought it would be fun if the salad was stacked instead of in a giant heap.

Fuyu Persimmon Salad

Fuyu Persimmon Salad
Serves 2 as part of a meal

1 head baby romaine lettuce
1 Fuyu persimmon
1/2 avocado
Handful of dried cranberries and/or pomegranate seeds

2 tablespoons Vegenaise or other vegan mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon white vine vinegar
Salt and freshly ground black pepper to taste

Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside. Peel the persimmon and cut crosswise into thin rounds. Slice the avocado crosswise.

Tear the lettuce into bite-sized pieces. Place in a mixing bowl, add dressing to taste and toss.

To plate, place one persimmon round in center of a serving plate. Pile lettuce on top, avocado next and then another persimmon round and repeat, ending with a few avocado slices on top of a persimmon.

Sprinkle the dried fruit around. Spoon extra dressing around the plate in a line. Serve immediately.

Minty Summer Fruit Salad

Minty Summer Fruit Salad

While I’m not a big fan of heat waves, I do enjoy what else summertime brings – a bounty of fresh, delicious, sweet fruit.

Since I got all of the fruit (except the lychees) from the local farmer’s market, it doesn’t really need much more to make it any better – just a bit of lime juice and mint.

Minty Summer Fruit Salad
Serves 2

1 white peach
1 pint strawberries
6 lychees, fresh or canned
1 lime
1 tablespoon mint, minced
Agave nectar

Chill the fruit before using, wash and slice the peach and strawberries. Slice the lychees. In a mixing bowl, juice the lime. Add the mint and a drizzle of agave nectar to taste, mix well. Add the fruit to the bowl and make sure everything is well coated.

To plate, fan out the peaches. Pile the strawberries on one side, top with the lychees. Garnish with additional mint.

no croutons required

No Croutons Required is a monthly food blogging event hosted by Tinned Tomatoes and Lisa’s Kitchen. This month’s theme is a vegetarian soup or salad showcasing your favorite herb or one you haven’t experimented with yet.

Minty Summer Fruit Salad is my entry for the event. Mint is one of my favorite herbs, but I usually add it to savory dishes (I don’t know why, it’s just how I am). The minty fruit salad is a refreshing change from my normal usage of the herb, so it’s an favorite and kinda an experiment. And now it’s my favorite experiment.

Chinese Veggie Chicken Salad

Chinese Veggie Chicken Salad

Like so many other places, it was rather warm here last week and I haven’t felt like firing up the kitchen because of the heat. Or if I do, I’m try to limit the use of the stove and the oven is definitely a big no.

So, salad is good.

Chinese Veggie Chicken Salad is one of my favorites – I love the taste combo of the Chinese 5-spice flavor in the dressing, the crispy veggie chicken pieces and the pickled leeks.

Chinese Veggie Chicken Salad
Serves 2 as part of a meal

1 Romaine lettuce heart, shredded
3 ounces spicy breaded veggie chicken or tofu, chopped
2 stalks green onions, chopped
8 pickled leeks, sliced

2 tablespoons olive oil
1 1/2 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon Chinese 5-spice

Toasted sesame seeds

In a bowl, combine the first four ingredients for the salad. In a smaller bowl, combine the dressing ingredients and mix well. Just before you’re ready to serve, add to taste the dressing to the salad and combine well. Serve immediately, topped with the toasted sesame seeds.

King Oyster Mushroom Salad

King Oyster Mushroom Salad

I first tried oyster mushrooms at Millennium Restaurant in San Francisco. They were amazing and a real eye-opener. Up to that point, I’ve just been cooking with the usual portobellos, shiitakes and white button mushrooms.

Years later, I spot a package of king oyster mushrooms at the grocery store. They look sorta like oyster mushrooms only super sized and figured they must kinda taste like oyster mushrooms too. I’ve been hooked ever since. And no, they’re not “magic mushrooms”, they just taste great.

King Oyster Mushrooms

King oyster mushrooms, Pleurotus eryngii also know as king trumpet mushrooms have a firm, meaty texture and a nutty flavor. Unlike so many other mushrooms, the stem is cooked and has the same flavor and texture as the cap. Wonderful when sliced and sautéed until the edges are golden and browned – my favorite way to prepare the mushrooms. Its texture becomes smooth, slightly chewy with a little crunch at the end.

King Oyster Mushroom Salad

King Oyster Mushroom Salad
Serves 2 as a first course

3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 small shallot, minced
6 ounces slender green beans
2 small Belgian endive heads
4 ounces king oyster mushrooms such as Trumpet Royale™

Wash and dry the endive then thinly slice on the diagonal. Combine the vinegar, olive oil and shallots in a small bowl. In another bowl, combine 2 tablespoons of the dressing and the endive and toss, let stand for 15 minutes. Wash and trim the green beans and cook until tender crisp. Set aside to cool.

Wash the mushrooms and slice into 1/8″ rounds on the diagonal, for the smaller mushrooms, slice the whole mushroom vertically. In a wok or pan, heat until hot and add just enough olive oil to coat. Add the mushrooms and salt to taste, sauté until soft, slightly wilted and golden around the edges.

To plate, pile the endive mixture in the middle of each plate. Add the green beans next and drizzle a little of the dressing over the green beans, top with the mushrooms. Serve immediately.

no croutons required

No Croutons Required is a monthly food blogging event hosted by Lisa’s Kitchen and Tinned Tomatoes. Each month bloggers are invited to submit a vegetarian soup or salad recipe; this month’s theme is mushroom soup or salad. I’m submitting the King Oyster Mushroom Salad. Its got a fancy and elegant look about it but it’s actually easy to make and impressive looking to serve.

Next Page »