Tag: Salads

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Tabbouli (bulgur salad)

An old favorite (adapted by LKD) from my well-worn copy of The Book of Salads, by Sonia Uvezian.

  • 1 c. fine bulgur
  • 1 medium onion, finely chopped (or 4 scallions, finely chopped)
  • 1 1/2 c. finely chopped parsley, preferably flat leaf)
  • 1/4 c. finely chopped mint or 1 tsp. crushed dried mint
  • 1/4 c. olive oil
  • 1/4 c. freshly squeezed lemon juice
  • Salt to taste
  • 2 medium tomatoes, chopped
  • 1 15oz. can garbanzo beans, rinsed and drained

Soak the bulgur in cold water to cover for about 20 minutes. Drain and squeeze out as much moisture as possible. Combine bulgur, onion, parsley, mint, and beans in a bowl. Sprinkle with the oil, lemon juice, and salt and mix thoroughly. Taste and adjust seasoning. Cover and chill.

 

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Mexican-Style Slaw with Jícama, Cilantro, and Lime

1 small or 1/2 medium green cabbage, about 1-1/2 lb, bruised outer leaves removed, cored, and cut into wedges that will fit the feeder tube of the food processor
Kosher salt
1 medium jícama (about 1 lb.), peeled and quartered
4 scallions (white and green parts), thinly sliced on the diagonal (about 1/2 cup)
1/4 cup chopped fresh cilantro
1/4 cup plus 2 Tbs. mayonnaise
1/4 cup fresh lime juice; more to taste
1 jalapeño, seeded and minced (don’t worry, it won’t be too spicy at all)

Preparation
Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.

If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand; you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.

In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.

Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry (I use a dishtowel and squeeze out the liquid). Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.

 

From: https://www.finecooking.com/recipe/mexican-style-slaw-with-jicama-cilantro-lime

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Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

From https://kalynskitchen.com/pinto-bean-salad-recipe-with-avocado/.

  • 1 can (15 oz.) pinto beans
  • 2 T white balsamic vinegar or champagne vinegar (or use any mild white vinegar)
  • 1 avocado, diced into pieces 1/2 inch square (I often use two avocados; if so double the lime juice.)
  • 1 T fresh lime juice (or more if you’re using two avocados)
  • 1 cup chopped tomatoes or cherry tomatoes cut in half)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro (or more)
  • 1-2 T olive oil, or a bit more
  • fresh ground black pepper and sea salt to taste
  1. Pour beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well for at least 10-15 minutes.
    Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients. (I did this a few hours ahead)
  2. Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice.
  3. Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
  4. Chop red onion and cilantro.
  5. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
  6. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Taste to see if you want a little more olive oil or lime juice. Serve immediately, at room temperature.
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Fennel Salad with Blood Oranges and Walnuts

I make this every couple weeks during the winter when blood oranges are in season (usually January and February). Adapted (simplified!) by LKD from Smitten Kitchen’s recipe: https://smittenkitchen.com/2014/02/fennel-and-blood-orange-salad/.

  • 1 medium-large fennel bulb, leaves and stems trimmed off (use a peeler to shave of any discolored spots)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 shallot, peeled and cut into paper-thin slices
  • 2 tablespoons extra-virgin olive oil
  • 2 large blood oranges, peeled, sectioned, cut each section into 2 or 3 pieces
  • 1/4 cup hazelnuts or walnuts, coarsely chopped
  • 10 mint leaves (I usually substitute dried mint, added with the olive oil

Cut the fennel bulb into four wedges. Cut out the core from each wedge. Slice fennel very thinly on a mandonline, benriner or with a knife, starting with flat bottom side. Toss in serving bowl with salt, pepper and lemon juice. Let sit for 10 to 20 minutes. Mix in in olive oil and shallots (and dried mint, if using).

Just before serving, add orange pieces, walnuts, and mint leaves; toss gently.

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Pomegranate Glazed Chicken Thighs with Arugula Salad

So, so good! From http://abc.go.com/shows/the-chew/recipes/pomegranate-glazed-chicken-thighs-clinton-kelly. Note to LD:  if saving half for leftovers, make the salad fresh and top chicken with the remaining glaze at the time of serving.

Ingredients
Pomegranate Glaze:

  • 1 c. plus 3/4 c. pomegranate juice (divided)
  • 1/3 cup organic chicken stock
  • 8 sprigs thyme (tied together with Butcher’s twine)
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper (to taste)

Chicken Thighs:

  • 8 chicken thighs (bone-in, skin on)
  • 1 tablespoon Kosher salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate seeds (fine to omit if pomegranates aren’t in season)
  • 1/4 cup parsley (chopped)

Arugula Salad (make while the chicken thighs are roasting):

  • 1 5-ounce package baby arugula
  • 1/2 red onion (peeled, thinly shaved)
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)

Directions

  1. For the Pomegranate Glaze: In a medium saucepan over medium heat, add 1 cup of pomegranate juice and cook until reduced to 2 tablespoons of liquid, about 10 minutes. Whisk in the remaining 3/4 cups of pomegranate juice and chicken stock. Add the bundle of thyme and reduce to a simmer, allowing to reduce by half, about 8-10 minutes. Remove and discard thyme bundle. Remove the reduced mixture from the heat, allow to cool slightly and whisk in the mustard. Season with salt and pepper to taste. Remove half of the glaze to a small bowl and set aside until ready to use.
  2. For the Chicken Thighs: Preheat the oven to 400ºF. Remove the chicken thighs from the refrigerator at least 30 minutes before cooking and allow to come to room temperature.
  3. In a small bowl, stir together salt, cumin, pepper and cayenne. Sprinkle seasoning all over chicken thighs.
  4. In a large cast-iron pan over medium-high heat, warm the olive oil. Place the chicken thighs, skin-side down in the pan and cook until skin is crispy and golden brown, about 5-6 minutes. Flip the chicken thighs and brush tops of thighs with the glaze in the saucepan. Transfer pan to the oven and roast until juices run clear and internal temperature registers 165ºF, about 30-40 minutes. Brush thighs once with the remaining glaze in the saucepan while roasting.
  5. For the Arugula Salad: While the thighs are roasting, toss together the arugula and red onion in a large bowl and set aside. In a small bowl, add lemon juice and whisk in olive oil. Season with salt and pepper. Drizzle the dressing around the bowl with the salad and toss to coat. Season with more salt and pepper if necessary.
  6. Remove the pan from the oven and allow to cool slightly. Transfer to a platter with the arugula salad and drizzle the reserved pomegranate glaze on top of chicken. Note: We prefer to cut the chicken and skin into bite-sized pieces (removing the bones) and serve on top of the salad. Top with pomegranate seeds, if using, and parsley.

 

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Asian Slaw

Copycat recipe for Cooper’s Hawk Asian Slaw, adapted slightly from https://wholesomerd.wordpress.com/tag/slaw/. Makes a lot.

Slaw:
1 lb. shredded red cabbage
1 small Napa cabbage (about 1 lb.), thinly sliced or shredded
2 carrots shredded (I use about a cup of matchstick carrots in a bag)
1 red bell pepper, sliced thinly
1/2 cup cilantro, chopped
1/4 cup red onion, minced

Dressing:
1/4 cup sesame oil
1 1/2 Tablespoon sugar
2 Tablespoons rice vinegar
1 1/2 Tablespoon soy sauce
2 cloves garlic, minced or pressed
1/4 teaspoon red pepper flakes
1 lime, juiced

Garnish:
4 green onions, chopped
1/4 cup slivered almonds
2 Tablespoons sesame seeds

Directions

  1. In large bowl, toss together the slaw ingredients.
  2. In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with green onions, almonds, and sesame seeds and serve, or allow a couple hours for flavors to meld before garnishing. Serves 12 at 1/2 cup each.
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Fail-Proof Homemade Mayonnaise

From http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/. This turned out really well. Made about 1.5 cups. Be sure to add the lemon juice.

  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1/4 teaspoon kosher salt, or more to taste
  • 1 cup (240 ml) neutral flavored oil (I use avocado)
  • 1 teaspoon fresh lemon juice (I use half a lemon)

Add egg, mustard, vinegar, and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).

Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.

When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Store in refrigerator in covered glass container. Use within two weeks.

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German Potato Salad

Really good. Adapted (just slightly) by LKD from Authentic German Potato Salad. Serves 4-6.

  • 24 oz. diced peeled potatoes
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 1/4 cup cider vinegar
  • 2 tablespoons water (use potato cooking water)
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Directions

  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, reserving 2 Tbs. cooking water, and set aside to cool.
  2. Fry the bacon in a large deep skillet over medium-high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
  3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, cooking water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
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Baby Arugula Salad

A family favorite. From The Chew, http://abc.go.com/shows/the-chew/recipes/buttermilk-roasted-chicken-with-baby-arugula-salad-clinton-kelly

Dressing ingredients:
1 clove garlic (minced)
1/4 cup lemon juice
1 tablespoon mayonnaise
1/4 cup olive oil

Salad ingredients:
4 cups baby arugula (I use 1/2 of a 7oz. package of TJ’s organic)
1 avocado, diced
1/4 cup chopped walnuts
1/4 cup crumbled blue cheese
Kosher salt and freshly ground black pepper (to taste)