Category Archives: salad

Massaged Kale Salad – Aarti Sequeira, 2010

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If using baby or tender kale DO NOT massage it as it will disappear to nothing
1 bunch kale (black kale is especially good), stalks removed and
discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.  Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. Serves 4

Tangy-Sweet Salmon and Rice Salad

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• 1 cup jasmine or basmati rice
• Coarse salt
• 4-5 scallions, finely chopped
• 1/4 cup chopped fresh parsley leaves
• 1/4 teaspoon peppercorns
• 1/2 pound fresh wild salmon or 1 can of salmon
• 1/4 cup pine nuts, lightly toasted (opt)
• 1/4 cup golden raisins (opt)
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/2 cup fresh mint leaves, cut in fine strips

1. Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.

2. Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.

3. Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. You can prepare the salad 6 to 8 hours ahead of eating. If made ahead, refrigerate until ready to serve. Garnish with mint. Serves 6 as a side dish

Cranberry orange relish — food & wine

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2 cups cranberries (fresh or frozen, 1 12oz bag is enough)

1 medium orange, quartered (ends removed)

3/4 to 1 cup sugar

Slice unpeeled orange into eights and remove any seeds.  Place half of the cranberries and half of the orange in food processor.  Pulse until evenly chopped.  Transfer to a bowl and repeat with the other half of oranges and cranberries.  Stir in sugar to taste and store in refrigerator or freezer.

Seaweed salad — Moosewood

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1 ounce dried wakame (about 2 cups)

1/2 ounce dried arame or hijiki (about 1 cup)

Dressing

1 tbsp sugar

1/3 c. rice wine vinegar or 1/4 c. white vinegar

1 tbsp soy sauce

1-2 tbsp toasted sesame seeds

1/2 to 1 fresh chili, seeded and minced

1 tsp. dark sesame oil

Please the 2 dried seaweeds in separate heatproof bowls, add boiling water to cover, and set aside to soak.  Wakame and hijiki usually soften in about 10 minutes, although it can take longer.  Arame softens in about 5 minutes.

In a small bowl, whisk together all of the dressing ingredients.

When softened, drain each seaweed well.  Remove any tough center ribs of the wakame, cut it into thing strips, and place in a serving bowl.  Add the arame or hijiki, pour on the dressing, and toss well.  Cover and refrigerate for at least 20 min.  Served chilled.

DMV NOTE:  I have no clue how much dried seaweed I used but imagine it was much less than what is called for (Carol gave me the seaweed).  Bearing that in mind I halved the dressing.  I used a 1/4 jalapeno as I didn’t have a hot red pepper, and added some aleppo pepper flakes for color.  It’s delicious, not the brillant green you find in restaurants but no preservatives and also not $5/serrving or $8/pound.

Warm Potato Salad – Jacque Pepin

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1 1/2 lbs cooked potatoes
1/4 c. mayonnaise
1.5 tbsp dijon mustard
2 tsp white wine or rice wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
finely chopped red onion to taste
finely chopped celery to taste
A few springs parsley minced
2 hard boiled eggs, chopped
Peel and chopped potatoes (yukon gold are best), cook till barely tender.  Drain.
Mix mayo, vinegar, salt, pepper, mustard, worcestershire in serving bowl.  Add potatoes and egg mix gently, add parsley and serve.

Brown Rice Salad with Chick Peas, Cumin and Vinaigrette

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I started out making making lunch using  Ina’s brown rice salad with tomatoes and basil but while the rice was cooking and after the vinaigrette was made A Pinch of Salt email arrived with Brown rice, cumin and lime vinaigrette. The following is the end result which was very tasty. I was out of cilantro (tsk tsk) but will use it next time.

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    1 cup brown rice
    2 tsp kosher salt, divided
    1/4 cup rice wine vinegar
    2 teaspoons sugar
    2 tablespoon good olive oil
    1 tsp cumin< 1 garlic clove minced grated rind of 1 lime Freshly ground black pepper 2 c. diced tomates 1 can chick peas 1 jalapeno diced ¼ c. diced red onion 2-3 tbsp cilantro I substituted italian parsley juice of one lime Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, lime rind, cumin, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Stir gently. Add the tomatoes, chick peas, onion, jalapeno, lime juice and cilantro. Mix well and check the seasonings. Serve at room temperature.

Guacamole Salad – Ina Garten

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Guacamole Salad – Ina Garten
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

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1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Warm Chorizo Spinach Salad – Ensalada de Espinacas y Chorizo – Rick Bayless

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Warm Chorizo Spinach Salad – Ensalada de Espinacas y Chorizo –  Rick Bayless
Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.
8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
Salt
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jícama, peeled and cut into 1/4-inch cubes
1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.
2.   Create the dressing, finish the salad.  To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jícama, mix well and serve.  Serves 4.
Notes– I used 12 oz of sausage, less spinach and made half of the dressing.  Dad really liked it, suggesting we serve it to guests.  Not sure the queso fresco added much next time will try and different cheese.  Even good with Trader Joe’s soy chorizo.

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Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.

8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed

1 medium red onion, sliced 1/4-inch thick

3 tablespoons vegetable or olive oil

2 tablespoons light-flavored vinegar (rice vinegar is very good here)

2 teaspoons sugar

Salt

An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed

1/2 small jicama, peeled and cut into 1/4-inch cubes

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2.  Create the dressing, finish the salad.  To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jicama, mix well and serve.  Serves 4.

Notes– I used 12 oz of sausage, less spinach and made half of the dressing.  Dad really liked it, suggesting we serve it to guests.  Not sure the queso fresco added much next time will try and different cheese.  Even good with Trader Joe’s soy chorizo.

men’s favorite salad

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The creaminess and tang of cottage cheese and mayonnaise offset the edge of onion and the crispness of cabbage.

1 (2 1/2-lb) green cabbage, outer leaves discarded
1 medium onion, halved lengthwise, then thinly sliced crosswise
2 tablespoons chopped fresh flat-leaf parsley
2 cups 4% cottage cheese (preferably small-curd; 16 oz)
1/2 cup plus 2 tablespoons mayonnaise
1 tbsp fresh lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon black pepper

Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Transfer to a large bowl. Add remaining ingredients and toss to coat. Let stand 15 minutes (or chill up to 2 hours) to allow flavors to meld.

Makes 8 to 10 servings.