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Apple Coleslaw
1 bag Pete's slaw Mix
2 apples, small dice
2 tbsp. Dijon Mustard
1 clove garlic, minced
1/2 cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste
Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.
Tomato, Cucumber Salad with Buttermilk Dressing
1/2 cup mayonnaise
1/2 cup buttermilk
2 tbsp. White vinegar
1/4 cup finely chopped fresh dill
Salt & Pepper
1 European cucumber, peeled, cut into 1-inch pieces
2 tomatoes, cut into 1/2-inch wedges
1 head lettuce, washed, leaves pulled
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in dill.
Lay a few leaves of the lettuce on a plate, top with tomatoes and cumbers and drizzle dressing over the top.
Asian Joi Choi Slaw
Great with seared tuna, halibut or salmon. Also terrific on black bean burgers.
1/2 cup rice wine vinegar
2 tbsp. sesame oil
2 tsp. honey
2 tsp. dijon mustard
pinch of sea salt
3 cups Joi Choi, thinly sliced
1 cup salad turnips, halved and thinly sliced
2 carrots, peeled and shredded
2 scallions, thinly sliced
Whisk together wet ingredients. Add vegetables and toss will. Correct seasoning as necessary
Roasted Beet Salad
1 bunch beets, trimmed
1/4 cup toasted walnuts or almonds
3 tbsp. olive oil
1 tbsp. minced shallot
1 tbsp. fresh lemon juice
1 1/2 tsp. cider vinegar
1/4 tsp. sugar
1/2 tsp. salt
1 large Asian pear
3 cups arugula
Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender. Unwrap beets and cool. While beets are roasting, toast desired nut in a small pan until just slightly brown. Stir together shallot, lemon juice, oil, vinegar, sugar and salt in a large bowl. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips. Add pear and arugula and gently toss. Top with nuts. A good blue or goat cheese goes well with this salad and gives it some depth.
Crunchy Raw Chioggia Beet Salad
1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
1/2 bunch of fresh mint, smallest leaves picked
1/4 cup sunflower seeds
Lemon-Honey Dressing
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.
Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.
Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.
Caesar Salad
In honor of the return of romaine lettuce, I made Caesar salad last night. I thought I'd share the dressing recipe I have used for years which I modified from the 1975 edition of the Joy of Cooking.
Caesar Salad Dressing
Makes 1 cup dressing or enough to dress a couple large heads of romaine.
Put the following into a blender:
4 cloves garlic
1/2 tsp salt
2 tsp lemon juice
1 tsp Worcestershire
2-4 anchovy filets (I never have these and instead add 1 scant tsp anchovy sauce or 7-10 kalamata olives)
2 eggs (you can add these raw, but I cook boil my whole eggs for 2 mins and then spoon the lightly cooked egg into the blender)
Blend the above as well as possible, then with blender on low, add in a slow, steady stream:
1/2 cup extra-virgin olive oil
Add to your liking:
black pepper
more lemon juice
The Salad:
Head of Romaine Lettuce
Croutons
Grated Parmesan
Caesar salad dressing
Chop a head of romaine lettuce, rinse, and salad spin, or put in a colander to dry. (If you don't have a salad spinner and want dry lettuce quickly, you can use the towel spin method which is a good show if you have kids. Just put the washed salad greens onto a clean towel, pull together the corners and then spin in a circle and the water will fly out of the greens into a towel and often do a good job spraying the kitchen too.) Transfer greens to a bowl, add dressing, and toss to coat lettuce well. Add parm and toss again. Plate the salads and top dress with croutons and grated parm to your liking.
Arugula with Cherries and Warm Goat Cheese Rounds
1 tbsp. or olive oil
1 tbsp. fresh tarragon, rough chop
1/2 tbsp. fresh lemon juice
1/4 to 1/2 cup sliced almonds
1 small log goat cheese, cut into 4 rounds
1/2 bag arugula
1/2 pint cherries, pitted and stemmed
Preheat oven to 400°F.
Whisk together oil, lemon juice and tarragon. Season dressing with salt and pepper.
Spread almonds on a small baking sheet. Rub goat cheese rounds with olive oil and season with pepper. Gently place goat cheese on almonds, coating one side and then the other. Place in oven for 5 minutes, remove and let set up.
Arugula Salad with Lemon-Parmesan Dressing
Here's a solidly reviewed recipe for you. This salad makes a great side dish on its own, but is even better as a pizza topping! Brush the dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad. The simple dressing could also be used to dress pasta with wilted arugula and whatever else you fancy in your dish.
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Napa Cabbage Picnic Salad Recipe
From www.elise.com. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
ZUCCHINI MELON SALAD
In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the
meat altogether.
2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Special equipment: an adjustable-blade slicer
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.
Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a
colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse
under cold water. Arrange in 1 layer on paper towels and pat dry.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into
curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate
with oil and lime juice. Season with salt and pepper. Serve immediately.
Makes 4 main-course servings.
Gourmet
8/1/2005
More...
Pac Choi and Warm Scallop Salad with Toasted Pecans
adapted from Gourmet June 96
1/3 cup pecans, chopped
1/2 tsp salt
cayenne to taste
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado
7 cups pac choi leaves (can substitute with tatsoi or baby spinach), washed well and spun dry
In a heavy, iron skillet over medium heat, mix pecans, salt and cayenne, stirring until toasted and fragrent.
Remove from heat and set aside.
Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax
paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking
off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté
scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove
skillet from heat and cool scallops slightly.
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until
emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to
dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and pecans and gently toss to
coat. Serves 4 to 6.
Rainbow Potato Salad
The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.
1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced
Radish Sprouts
Chopped Hard Boiled Egg
In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.
Beet Carrot Slaw
4 servings
2 Beets, peeled
3 Carrots, peeled
1 c sprouts
1/4 c oil
1/4 c cider vinegar
2 tbsp maple syrup or sugar
1 clove garlic, minced
salt and pepper to taste
Blue Ledge Chevre
Whisk together oil, vinegar, maple, garlic, salt and pepper to make a dressing. Grate beets into a small bowl. Grate carrots into another bowl, mix in sprouts. (Keeping them separate for now will preserve their colors.) Toss 1/2 the dressing with the beets, 1/2 with the carrot & sprouts. Set aside to marinate for a bit. Combine just before serving, with some of the goat cheese crumbled over the top. This would also be yummy in a sandwich.
Quick Pickled Carrots and Rutabaga
The refreshing crunch of these pickles is a nice change from roasted, boiled and pureed root vegetables. Joneve Murphy, the market gardener at Shelburne Farms, is an enthusiastic canner. She would use a fresh cherry bomb pepper from the garden in place of the crushed red pepper. She also goes through the full canning process to keep pickles like these on her cupboard shelves for the whole winter; we went with a quicker refrigerator pickle version, but you could can them if you like....You can do this with just carrots, but the rutabaga adds variety and makes a nice pickle too. You could also use turnips, if you like their bite.
3 large carrots (about 3/4 lb.), peeled & cut into sticks about 3 long by 1/2 wide
1 lb. rutabaga, peeled & cut into sticks about 3 long by 1/2 wide
1 cup cider vinegar
2 cups water
1/2 cup sugar
1 TB coarse kosher salt
3 garlic cloves, smashed with the flat side of a knife
1 TB whole fennel seeds
1 1/2 tsp whole mustard seeds
1/4 tsp whole black peppercorns
1/8-1/4 tsp crushed red pepper to taste
Fresh dill sprigs and fresh fennel fronds (optional)
Prepare a large bowl full of ice water. Bring a medium pot of salted water to a boil over high heat, add the carrots and rutabaga (or turnips), and boil for 1 minute. Drain immediately and plunge the vegetables into the ice water to stop cooking.
In the same pot, combine the cider vinegar, water, sugar, salt, garlic, fennel seeds, mustard seeds, peppercorns and crushed red pepper. Bring the mixture to a boil and simmer for 3 minutes.
Drain the cooled vegetables and put them in a heat-resistant container along with the dill sprigs and fennel fronds, if using. Pour the hot pickling liquid over the vegetables and cool. When they are cool, cover them tightly and refrigerate for at least 12 hours before eating. The pickles can be stored in the refrigerator for about a month.
*Note, I tried this recipe out the other day and brought the pickles to the farm on Monday. They were a big hit with the crew.
