Kale Salad With Apples and Cheddar from NY Times

  • 4 cups very fine31recipehealthnew-articlelarge-v2ly chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
  • 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • 1 very small garlic clove, puréed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  1. Combine the kale, almonds, apple and Cheddar in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

 

Kimchi Potato Salad

hero-v_kimchi-potatosalad_99871 pound Yukon potatoes, peeled
5 eggs

For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
For garnish:
Scallions, sliced, green parts
Black sesame seeds

  • Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
  • When the water is boiling, carefully add in 3 eggs to the sauce pot.
  • Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
  • For the dressing, combine all the ingredients together and set aside.
  • Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
  • Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
  • Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
  • Garnish with sliced scallions and black sesame seeds.
  • Serve immediately or refrigerate in an airtight container for 3-4 days.

 

Israeli coucous salad

18recipehealth-master675For the Lemon-Dill Vinaigrette

  • 1 large lemon, juice of
  • cup extra virgin olive oil
  • 1 tsp dill weed
  • 1 tsp garlic powder
  • salt and pepper 

For the Israeli Couscous

  • 2 cups Israeli couscous (Pearl couscous)
  • Olive oil
  • Water
  • 2 cups grape tomatoes, halved
  • cup finely chopped red onions
  • ½ English cucumber, finely chopped
  • ½ cup good pitted kalamta olives
  • 15-20 fresh basil leaves, roughly chopped or torn; more for garnish
  • 10 mini fresh mozzarella balls (or 1 cup chopped fresh mozzarella), optional
  1. To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
  2. In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
  3. In a large mixing bowl, combine the remaining ingredients minus the basil and mozzarella. Then add the couscous and the basil and mix together gently.
  4. Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.

Easy stuffed fresh mozzarella caprese from anitalianinmykitchen.com

mozzarella-capr-2-1-of-1

1 large and 1 medium fresh mozzarella (I used 2 medium and had a lot of caprese left over)**
12 cherry tomatoes or 2 or 3 medium to large ripe but firm tomatoes (seeded and chopped)
1/4 small onion chopped
1 celery stalk chopped
3/4 teaspoon oregano (3/4 gram)
1/4 teaspoon salt (1.35 grams)
4-5 fresh basil leaves chopped
4 tablespoons olive oil (54 grams)
1 tablespoon balsamic vinegar (14 grams)

Place the fresh mozzarella in a sieve over a bowl for approximately 20 minutes. Carefully hollow out the mozzarella, chop the excess mozzarella.

In a medium bowl combine, chopped excess mozzarella, chopped tomatoes, onion and celery, oregano,salt, chopped basil, 3 tablespoons olive oil and balsamic vinegar, toss gently together.

Fill the hollowed out fresh mozzarella with the caprese mixture, drizzle with 1 tablespoon olive oil and serve the extra caprese mixture on the side. Enjoy!

 

Tender Green Salad With Strawberries, Cucumber, Pistachio and Basil, Ellie Krieger

This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.

salad

  • 2 tablespoons walnut oil or extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
  • 6 large or 12 small hulled strawberries, quartered if large, halved if small
  • 1/4 English (seedless) cucumber, cut into thin half-moons
  • 2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped
  • 4 large or 8 medium fresh basil leaves, torn

Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.

Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.

Top each portion with 1/2 tablespoon of pistachios and some basil. 4 servings

 

Soba Noodle Salad from washingtonpost.com

soba

The chef prefers using regular soy sauce instead of low-sodium (for better flavor).

The dressing can be refrigerated a few days in advance.

For the dressing
2 1/2 teaspoons sugar
1 tablespoon plain rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili oil
3 tablespoons creamy peanut butter
One 2-inch piece fresh ginger root, peeled and grated (1 tablespoon)
2 tablespoons water

For the salad
6 to 8 ounces buckwheat soba noodles
1 or 2 heads romaine lettuce hearts, torn into bite-size pieces
1 cup shelled, frozen/defrosted edamame
6 to 8 scallions (trimmed), white and light-green parts cut thin on the diagonal
20 grape tomatoes, each cut in half
White sesame seeds, for garnish
Nori (roasted seaweed), cut into very thin matchsticks, for garnish

For the dressing: Whisk together the sugar, rice vinegar, soy sauce, toasted sesame oil, chili oil, peanut butter, ginger and water in a medium bowl, to form a shiny, emulsified blend.

For the salad: Bring a pot of unsalted water to a boil over medium-high heat. Add the soba noodles (to taste) and stir; cook according to the package directions, then drain, rinse until cool and drain again.

Divide the lettuce (to taste) among individual plates. Top each portion with an equal amount of the cooled noodles, then scatter each one with some of the edamame, scallions and grape tomatoes.

Just before serving, spoon a generous amount of the dressing over each salad, then top each with a good pinch of the sesame seeds and the nori. Serve right away.  4 servings

Stolichny Chicken (use substitute) Salad adapted from Olga & Pavel Syutkin’s CCCP Cook Book

salad

  • medium-sized potatoes
  • carrot
  • eggs
  • medium-sized onion
  • dill pickles
  • 200-250 grams cooked dark-meat chicken–use substitute
  • 300 grams tinned green peas
  • Vinegar-based hot sauce like tobasco
  1. Rinse the potatoes and carrots, but don’t peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
  2. Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
  3. Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
  4. Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles.  Serves 8-10

Autumn crunch pasta salad from chelseasmessyapron.com

AUTUMN-CRUNCH-PASTA-SALAD
  • 5 ounces fresh spinach (half a 10 ounce bag)
  • 1 and 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) mandarin oranges
  • 1 large Granny Smith Apple
  • 1 teaspoon lemon juice
  • 1/3 cup pecans
  • Optional: Feta cheese
Dressing
  • 4 tablespoons olive oil or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2-4 tablespoons white sugar
  • 1/8 teaspoon each: paprika, onion powder
  • 1 tablespoon poppy seeds
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in the poppyseeds.
  3. Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  4. Chill the dressed pasta in the fridge.
  5. Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
  6. If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
  7. Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
  8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
  9. Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans.
  10. Top the salad with the pecans and feta cheese.
  11. Enjoy immediately.  Serves: 6-8 as a side
NOTES
This salad (like most) aren’t very great leftover. If you aren’t eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.

Smacked Cucumber Salad from Chinatown Kitchen: From Noodles to Nuoc Cham.

10

  • 1 large cucumber, preferably organic (unwaxed)
  • 2 teaspoons salt
  • 2 1/2 tablespoons plain rice vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons palm sugar (jaggery) or packed light brown sugar (see headnote)
  • 2 teaspoons chili oil
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon light soy sauce (see headnote)

Lay the cucumber on a cutting board. Smack it lightly with a cleaver or a rolling pin, breaking it into chunks. Chop coarsely and transfer to a colander, sprinkling it with the salt. Let stand for 30 minutes, then rinse and pat dry with paper towels.

Combine the vinegar, garlic, palm or brown sugar, chili oil, toasted sesame oil and light soy sauce in a bowl. Add the cucumber to the mixture and let stand to soak up the flavors for 10 minutes before serving.   2 servings

 

 

 

Charred Tomato Vinaigrette from the bittenword.com

6a00e55015ee52883301b7c7c0f901970b-650wi1/2 pound tomatoes, halved
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
1 tablespoon chopped parsley, cilantro or basil
Kosher salt
Pepper

Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly.

In a food processor, combine the grilled tomatoes with the vinegar, lemon juice and mustard and pulse to blend. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil. Transfer the vinaigrette to a medium bowl, stir in the parsley and season with salt and pepper.

Total Time: 20 minutes
Makes 1 1/4 cups