Category: Salads

 

As a long time fan of grain salads, I was pleased to see my favorite food magazine Fine Cooking’s article in the June/July issue, The New Summer Side-summer grain salads. Their nifty recipe maker feature allows you to drag and drop ingredients into a bowl and gives the cook countless combinations of grains, vegetables, fruits and nuts to make their own unique grain salad with a final recipe to print out at the end.  I chose quinoa as the base for my salad. KEEN-wah (as it is pronounced) is not a really a grain, but a pseudograin, a relative of chard and beets, grown for its seeds.  It has been cultivated in the Andes Mountains for over 5000 years. The “mother grain” as quinoa is translated in a Native American language, is rich in fiber, complete protein and B vitamins. It is gluten-free and easy to digest. Red quinoa has been described as both sweeter and earthier than the yellow. I chose it for the contrast in color to the green vegetables. Asparagus was in season at the farmers market and I picked Easter egg radishes and snow peas from our garden. Don’t skip rinsing the quinoa, the saponin coating is bitter and not always fully removed in processing. I look forward to using the create your own grain salad recipe maker throughout the summer as more vegetables come into season to come up with many new combinations.

Red Quinoa Salad

Serves 8 to 10

Ingredients

• 2 c red quinoa (you can substitute yellow or black)
• 1/4c white balsamic vinegar
• 2T fresh lemon juice
• 2T roasted walnut oil
• 2t  honey
• 1t finely grated lemon zest
• Kosher salt and freshly ground pepper
• 1 1/2 c asparagus
• 1T olive oil
• 1/2c thinly sliced radishes
• 1c sugar snap peas
• 1/2 c coarsely chopped walnuts
• 3/4c crumbled feta cheese
• 1T finely snipped chives
• 1T finely chopped flat leaved parsley

Directions

1. Rinse quinoa in a fine mesh colander under cold running water and drain well before cooking.
2. Bring 4 cups of water to a boil. Add quinoa, reduce heat to a simmer and cook until the grains turn from white to transparent and the spiral-like germ has separated, this could take anywhere between 15-20 minutes. Rinse with cold water and drain very well.  Transfer quinoa to a parchment or foil lined baking sheet. Drizzle with a little bit of the olive oil and allow to cool completely.
3. Put the vinegar, lemon juice, honey and grated lemon peel in a small bowl and gradually whisk in the olive and walnut oils. Season to taste with salt and freshly ground pepper.
4. Trim asparagus into 1 inch diagonal pieces and transfer to a microwave safe container with 1/2c water, 1T olive oil and 1/2t kosher salt. Cover tightly with plastic wrap. Microwave on high for about 4 minutes, check for doneness, thicker stalks may take a little longer. Drain in a colander.
5. Bring a small pot of water to a boil. Add sugar snap peas and cook until the peas turn bright green, about 3 minutes. Drain and rinse. Slice on the diagonal.
6. Place cooled quinoa in a bowl large enough to toss all ingredients. Toss quinoa to break up any clumps. Add asparagus, radishes, snow peas, walnuts, feta, chives and parsley and toss with about 1/2 cup of the vinaigrette. Taste and season as needed with more vinaigrette, salt and pepper.
7. You can either serve the salad immediately or refrigerate to serve the next day. Bring to room temperature before serving and season again as needed.

 

The spring salads we enjoy are a combination of our garden’s bounty, fresh produce from the Wrightstown farmer’s market and new tastes that have caught my eye, or in this case, my ear. This salad is no exception. The Lolla Rossa lettuce, snow pea shoots and Easter egg radishes were from the garden. The mini Hakurei turnips were from the farmer’s market and I had a ripe avocado in the fridge. The sweet Japanese turnips reminded me of something else sweet that originated in Japan that I had in the refrigerator, a Sumo citrus.
I first heard about the Sumo on two of the food podcasts I listen to, Good Food hosted by Evan Kleiman from KCRW Los Angeles and The Splendid Table hosted by Lynne Rosetto Kasper. Self proclaimed “fruit detective” and food writer for the Los Angeles Times, David Karp wove a tale of intrigue behind the fruit that took over 30 years to develop. The Dekopon, as it was originally known in Japan, is a cross between a satsuma mandarin and California navel orange. It has been sold in the United States since 2011 under the name Sumo citrus because the topknot on the orange resembles the hairstyle worn by sumo wrestlers. Karp told his listeners that “of the 1000 varieties of citrus he had tasted, the Dekopon is the most delicious” and “the pulp has the perfect balance of sweetness and acidity”. I wanted to try one but learned that most of the small distribution would be on the west coast with some in larger markets on the east. I was pleasantly surprised to find Sumos in my local Wegmans. Two of the plump Sumos were five dollars, a bit pricy, but the accolades piqued my curiosity. I must agree that the easy to peel Sumo was the tastiest citrus I ever tasted. I decided to add one to my salad this evening. The combination of the frilly magenta-leaved Lolla Rossa lettuce, sweet mini Hakurei turnips, delicate flowering pea shoots, creamy avocado slices and wonderful bursts of sweet citrus courtesy of the Sumo made a wonderful salad.

Spring Salad for two

Ingredients

• 1/4 c pomegranate tangerine vinegar
• 1t Dijon mustard
• 1t minced shallot
• 3/4 c extra virgin olive oil
• splash of orange olive oil
• Kosher salt and freshly ground pepper
• Two small heads of Lolla Rossa lettuce
• 4 Hakurei turnips, peeled and thinly sliced on a mandoline
• 1 Sumo Citrus supremed
• 1 firm-ripe avocado, pitted, peeled and thinly sliced
• A handful of snow pea shoots and tendrils

Directions

1. Combine the first five ingredients in a small bowl, whisk to combine, add salt and pepper to taste 
2. Separate lettuce into leaves, wash and spin in salad spinner
3. Place lettuce on serving platter, top with turnip slices, Sumo, avocado and pea shoots.
4. Toss with enough dressing to lightly coat, there will be some left. Top with fresh ground pepper to taste

 

 

Just what you are clamoring for, another kohlrabi salad. What, you say you have never had a kohlrabi salad, or maybe you have never tried kohlrabi at all. The funny looking vegetable with the equally unusual name is a member of the cabbage family. Kohlrabi gets it’s name from a German word, kohl-cabbage (think cole slaw) and rabe -turnip. It has a milder flavor than either of those vegetables, the best description I read was that it tastes like broccoli stems. Kohlrabi is not a root vegetable since the bulbous part grows above the ground and is studded and topped with leaves that  resemble those on a broccoli plant. Kohlrabi has been a part of our spring garden for the past few years.  I enjoy it most harvested at 2-3 inches in diameter and served raw.

I was pleased to see the Best New Chefs issue of Food and Wine magazine of July 2011 included a kohlrabi salad from former Top Chef contestant,  Stephanie Izard. She was the winner of season four and currently is executive chef of The Girl and the Goat in Chicago. The goat part of the restaurant name comes from her last name, Izard, a type of goat antelope native to the Pyrenees mountains. I probably would have never made this recipe if it wasn’t for the fact that I was bored with making every variation of kohlrabi and apple slaw. A good combination, but it was time for something new. The balance of sweet and savory flavors in this recipe is spot-on. The crispness of the kohlrabi and fennel contrasts with the sweet blueberries and the warm nuttiness of the almonds and the  goat cheese. Since I am already a fan of Cypress Grove’s Humboldt Fog, I chose their Midnight Moon as the cheese to top my salad with but I’m certain that crumbles of a soft goat cheese would work as well. I did not peel my kohlrabi as indicated in the original recipe since it was fresh from the garden and it was sliced very thinly.

 

 

Kohlrabi, Fennel and Blueberry Salad

adapted from Stephanie Izard, Food and Wine Magazine

Ingredients

• 1/2c slivered almonds
• 1T minced peeled fresh ginger
• 2T minced shallot
• 1T white balsamic vinegar
• 1T mayonnaise
• 1 1/2t Dijon mustard
• 1t soy sauce
• 1t pure maple syrup
• 1/4 canola or other flavorless oil
• Salt and freshly ground pepper
• 1 1/4lb kohlrabi, trimmed and very thinly sliced on a mandoline
• 1 fennel bulb, trimmed and very thinly sliced on a mandoline
• 1/2c semifirm goat cheese (I like Cypress Grove’s Midnight Moon,) shaved
• 1c blueberries or pitted, halved sweet cherries
• 1T torn mint leaves

Directions

1. In a non-stick skillet, toast the almonds over medium heat until golden in color, about 4-5 minutes.
2. In a blender combine ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree.  With the blender running, add the oil in a thin stream and blend until creamy. Season to taste with salt and pepper.
3. In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds with the dressing. Season to taste with salt and pepper and toss to coat.  Add the blueberries and mint and toss gently. Serve immediately.

 A marriage that began in the 70’s and is still going strong today is the arugula and strawberry salad. A mainstay of the once popular wicker and fern restaurants, the combination of peppery arugula and juicy sweet strawberries, unlike the leisure suit, still holds up today. We have several stages of growth in our arugula, thanks to Joe’s staggered plantings. I wanted to use the smaller leaves for salad as I thinned out the row. I took advantage of some of the first local strawberries from the farmers market, organic walnuts and creamy goat cheese to make this classic combination.

Arugula and Strawberry Salad

adapted slightly from Epicurious

Ingredients

• 1/2 cup toasted walnuts
• 2T sherry vinegar
• 1 1/2 t fresh lemon juice
• 2t finely minced shallot
• 1t (or to taste) sugar
• 2T canola oil
• 1T walnut oil
• Kosher salt and freshly ground pepper
• 8c arugula, washed and spun dry, tough stems discarded
• 1 1/2 c strawberries, trimmed and quartered lengthwise
• 1/2c fresh goat cheese, crumbled

Directions

1. Roast nuts in a shallow baking pan at 350F until fragrant and slightly browned, about 6-8 minutes, watch carefully. Cool nuts then coarsely chop.
2. Whisk together vinegar, lemon juice, shallot, sugar. Add oils in a slow stream, whisking until well combined. Season dressing to taste with additional salt, pepper and a pinch more sugar.
3. Toss together arugula, strawberries, walnuts and dressing to taste. Divide among salad plates, dot with goat cheese and a grind of freshly ground pepper.

 

To say that I enjoy making salads would be quite the understatement. I love playing with the various elements that make up a interesting combination, crisp greens, raw and occasionally cooked vegetables, fruit, meats, grains, nuts and cheeses. Now that spring is here I can turn to the garden for some of my salad elements. Jicama, Avocado, Radish & Orange Salad originated with Fine Cooking magazine. This salad contrasts the crispness of the jicama and radishes with creamy avocado with the sweet tanginess of citrus.  The radishes and cilantro are from the garden and I made it my own with the addition of baby spinach and a sprinkling of toasted pine nuts. It would be appropriate with a Tex-Mex or South of the Border menu but would also be great with barbecued chicken.
The oranges in this salad are cut into supremes.  Supreming (soo-premming) is a technique that removes the membrane from citrus fruit so it can be served in slices. You will need a cutting board, a sharp knife to remove the peel and, as I prefer, a small thin blade knife to loosen the segments. Trim the top and bottom off the fruit so that it can stand up on the board.  Then, cut the skin from the flesh, starting at the top and following the curves down. Use your knife to cut the segments free from the membrane. I have been doing this for about a year and think my supreming skills are improving. It does take practice and not every fruit is perfectly segmented inside. Too much work? Substitute canned mandarin orange segments and a few tablespoons of orange juice in the dressing, I won’t tell…

Jicama, Avocado, Radish, Orange Salad with Cilantro

Adapted from Fine Cooking Magazine

Serves 6

Ingredients

• 4 oranges
• 1t cumin seeds
• 1 medium clove garlic
• Kosher salt and freshly ground pepper
• 5T fresh lime juice or more to taste
• Large pinch cayenne pepper
• 1/4c extra virgin olive oil
• 1 small jicama
• 8 small radishes, cut into very thin round slices
• 5 scallions, white and light green parts cut diagonally into thin slices
• 2 large firm but ripe avocados
• 1/4 c chopped cilantro
• 4-5 cups baby spinach, washed and spun dry
• 2T toasted pine nuts

Directions

1. Finely grate 2t zest from the oranges and set aside. With a sharp knife, slice the ends off the oranges. Stand each orange on one of its ends and carefully pare off the peel and pith in strips. Working over a small bowl, cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to collect any remaining juice.
2. Toast seeds in a dry skillet over medium heat, stirring until fragrant and a shade darker. Or, toast  in a shallow baking pan in a 350F oven, 5 minutes or so. Allow to cool and grind in a mortar and pestle or in an electric spice mill. Mince garlic and mash to a paste with 1/4t salt with the side of a large knife or in a mortar and pestle.  Place cumin and garlic in a small bowl and whisk in 2t orange zest, 3T orange juice, the lime juice and a large pinch of cayenne. Whisk in the olive oil.
3. Peel the jicama and cut into matchsticks, 1/8 inch thick and 2 inches long. In a large bowl combine the jicama, radishes, scallions and toss with about 2/3 of the vinaigrette, add the orange segments and toss gently.
4. Thinly slice the avocados, drizzle with vinaigrette and season with salt and pepper to taste. Place the spinach leaves in a serving bowl, top with the jicama mixture, then the avocado slices. Sprinkle with toasted pine nuts and chopped cilantro. Season to taste with remaining vinaigrette, salt and freshly ground pepper.