Tag Archives: salad

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Honey Pancetta Salad 2
As we ease into these cooler months, we tend to crave warm, heartwarming comfort foods like roasts, stews, casseroles and soups. Though it probably doesn’t first come to mind when thinking of autumn and winter foods, salad certainly shouldn’t be an option that’s taken off the (dinner) table. Sure, iceberg with Ranch dressing will be a little out of season to serve, but there are many other roughage and topping ingredients that are plentiful in the produce aisle during these next two seasons. Apples, avocado, citrus, beets, figs, and grapes, are great fruit and vegetable options, while arugula, spinach, escarole, baby kale, and endive all make great lettuce bases.

A great example of a salad that’s fit to serve in fall or winter is the following recipe that features citrus, crisp and salty Pancetta, hearty baby kale greens and a tangy, salty, sweet vinaigrette. Best of all, this salad can be served warm, as the vinaigrette is essentially cooked and and be rewarmed on the stove top just before serving if need be.
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A summery twist on caprese salad: Peach, Watermelon and Tomato Salad with Fresh Mozzarella

A summery twist on caprese salad: Peach, Watermelon and Tomato Salad with Fresh Mozzarella

Peach Watermelon Salad 2

If the sweltering summer heat has you cringing at the thought of slaving over a hot stove or dreading turning on your oven, then I’ve got the perfect, no-cook side dish recipe for you.

This summery take on a caprese salad is a light, refreshing side dish that showcases some of the best flavors of this season: savory tomatoes, sweet watermelon, juicy peaches and bright, verdant herbs. The best part: no pots, pans or hot ovens needed to throw this together. All you need is a cutting board, knife, whisk and a couple of bowls.

Perfect for picnics, dinner parties or a quick, weeknight side dish, this salad with white wine vinaigrette and herbs can be whipped up in a jiffy, a day ahead or à la minute. It can also be changed to your tastes — ditch the basil and add add tarragon or thyme, swap out the mozzarella for goat cheese or feta (or leave out the cheese altogether).

Keep your cool when cooking this summer and try out this sweet, savory, tangy and herbaceous side dish that I guarantee you’ll be making a staple in your kitchen.
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Not-so-mellow mushrooms: Sherry-Braised Wild Mushroom Salad with Pecorino and Hazelnuts

Not-so-mellow mushrooms: Sherry-Braised Wild Mushroom Salad with Pecorino and Hazelnuts

Mushroom Salad 3 sm

Though it’s an oxymoron, a warm salad is the perfect starter or main course for your table any time of the year, and I have just the recipe for you: sherry-braised mushrooms sautéed with shallots, thyme, and garlic, tossed with mixed greens, toasted hazelnuts and shaved Pecorino cheese.

Mushrooms are a great alternative to meat in a salad as they’re savory and hearty, pairing well with a variety of vinegars, nuts and cheeses. Many varieties of mushrooms are widely available in the winter and early spring months, which is why this is the perfect time to go foraging for tasty fungi at your local grocery store.

Though I didn’t go out and dig them up in my backyard, I’m using the term “wild mushrooms” with this dish because species of edible mushrooms that are either cultivated or harvested wild can be used in it. Examples of cultivated (or farmed) mushrooms include shiitake, Portobello, cremini, oyster, trumpet, etc.; mushrooms that are most commonly harvested wild (foraged) include truffle, matsutake, chanterelle, hedgehog, and, of course, the psilocybin-containing hallucinogenic ones (which I wouldn’t advise using in this recipe). Unless you’re a seasoned mushroom hunter, your safest bet is probably to buy them at the grocery store.

The key to this salad is adding the freshly sautéed mushrooms straight from the pan to the salad greens and tossing them together seconds before serving. The greens will wilt a few minutes after the hot mushrooms are added, so you don’t want them to wilt too soon before they’re eaten — they won’t taste bad, but a soggy pile of salad just isn’t pretty to look at.

Enjoy this salad as a main or first course, and pair it with a zesty Sauvignon Blanc or a medium-bodied Pinot Noir.
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Anything But Rabbit Food: Refreshing, lettuce-less summer salads

Anything But Rabbit Food: Refreshing, lettuce-less summer salads

No lettuce required: Summer Vegetable Salad with Green Goddess Dressing

Salads are a staple of summer and they come in many forms. What pops into most folks’ heads when the word “salad” is uttered is most likely a plate full of leafy greens. While lettuce based salads are well and good, there are other forms of “salad” to consider this time of year, like ones consisting entirely of veggies and/or fruit. They’re a great way to utilize the best produce that this season has to offer and can be a great way to boost the nutritional content of your meal (barring they’re not swimming in mayo or sour cream because that kind of negates the “healthy” aspect).

This first recipe utilizes fresh, raw veggies that are tossed in (my take on) creamy Green Goddess dressing and it makes for a great side for a summer gathering. Instead of smothering this dish in a mayo and/or sour cream based dressing, it gets its creaminess from avocados and buttermilk — the latter being much healthier than you might think (one cup contains less than 100 calories and only 2.2 grams of fat). Make the dressing a few hours before serving to allow the flavors to marry and feel free to toss the veggies together with the dressing up to an hour before serving.

Summer Vegetable Salad with Green Goddess Dressing
Makes 4 servings

2 ears of sweet corn (raw)
1 medium-sized zucchini, diced
1 bell red or orange pepper, diced
1/2 medium red onion, diced

1 medium ripe avocado, pitted and diced
1/2 cup buttermilk
2 tablespoons fresh cilantro, chopped, plus extra for garnish
2 tablespoons fresh flat leaf parsley, chopped, plus extra for garnish
2 tablespoons sliced fresh chives, chopped
2 cloves garlic, minced
1 jalapeno or serrano pepper, ribs and seeds removed and minced
2 tablespoons white wine vinegar
Salt and pepper, to taste
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Asian-inspired Soba Noodle Salad recipe

Asian-inspired Soba Noodle Salad recipe

soba

As the temperature starts to rise (at least in this part of the country), its time for some refreshing and simple dishes for those hotter days, like my Asian-inspired cold soba noodle salad. Soba noodles are made from buckwheat flour and have a heartier, more substantial texture than regular pasta noodles. In Japan, they’re used in a variety of ways throughout the year: cold in the summer in a salad (like this one) or hot in a soup or broth in the winter months, and in a multitude of variations. Surprisingly enough, soba noodles are now more widely available now bring in the ethnic aisle many grocery stores. Or you could take a culinary adventure to your local Asian market and pick up other interesting ingredients to play with.

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