This recipe is quick, easy and satisfying assemblage cooking at its best. The fresh veggies take a couple of minutes to chop and the hearts of palm are canned. This salad can be assembled in 5 minutes. For real. While I make this salad most often in the summer for barbeques and picnics, it occurred to me that all of the ingredients are easily found at great quality year round and I ought to branch out and enjoy it in the winter as well. It lends itself well to being bulked up into a main dish for a vegetarian night meal with the addition of some cotija cheese and garbanzo beans. I can’t take all the credit for it though; I first had a version of this salad at the culmination of my Women’s Health Law Course. My instructor and mentor made this salad for lunch. I still think of her and all the smart women who were in that course every time I make it. So this is a special tribute to her. 1 each: red, yellow and orange bell pepper; large dice 14 ounce can hearts of palm cut into ½ inch rounds ¼ cup chopped cilantro 1 … Continue reading
Tag Archives: salad
I roasted a lot of beets in January. And I still have some hanging around. This was intentional. One strategy that makes home cooking more relaxing in the long run is to prepare several recipes that require an overlapping labor intensive ingredient. So rather than roasting beets every week, I roasted a large quantity of beets and made several beet friendly meals. Go assemblage cooking! If you need a reminder on how to roast beets, check out the Golden Beet Bruschetta recipe. 4 cups arugula or your favorite green leaf 1 cup chopped roasted beets 2 ounces goat cheese salt and pepper ½ cup pecan halves or pieces. 2 tablespoons maple syrup ¼ teaspoon each salt and pepper 1 tablespoon white balsamic vinegar 1 tablespoon olive oil To make candied pecans: Preheat over to 425°. Coat pecans in the maple syrup and the salt and pepper on a cookie sheet. Spread them out so they’re not too close together. Toast in the oven for 5 minutes. Stir and Toast for another 5 minutes. All the moisture should evaporate and the nuts should be glossy. Remove and cool. Break apart with your hands. Toss greens with another ¼ teaspoon of salt … Continue reading
This salad is inspired by many trips to Parc restaurant. I love to sit at the outdoor tables on Rittenhouse square and watch the dog walkers while I pretend I’m in Paris. But this salad and the wonderful French bread they bake makes a trip worth it even in the winter. When I don’t have time for a meal out or it’s not in the budget, I make this version as an easy weeknight or light summer meal and forego the lemon beurre blanc dressing. But, if you have an elegant luncheon planned, you may want to go for it. 4 cups mix of arugula and baby greens, rinsed and dried 2 oven roasted tomatoes quartered (2 quarters per person) 1 small to medium bulb shaved fennel 2 avocados in ¼ inch slices 4 oz shaved pecorino 16 quick-poached large or jumbo shrimp (more count for smaller shrimp) salt and pepper to taste Dressing: Either a simple lemon vinaigrette or lemon beurre blanc Lemon Vinagrette: 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon cider vinegar Salt and pepper to taste Lemon Beurre Blanc: ¼ cup white wine 2 tablespoons lemon juice 2 tablespoons very rough chopped … Continue reading
I absolutely love making this Cous Cous with Pomegranates salad all winter long. It pairs well with almost any protein, or it’s great on its own. I love it because of the vibrant colors and flavors of the mint and pomegranate kernels. I also love all of the textures. The chewy cous cous, the tart juice explosions from the pomegranates, the crunch of the pine nuts, and the salty creaminess of the feta combine to make a truly interesting salad that can stand up to a strong bold main, like my lamb kofta, or make even the simplest of chicken preparations really exciting. It’s fun to serve for a dinner party because of the visual appeal And after you check out my panty tip on opening pomegranates, you can master the technique and add a lot more of the beautiful fruit into your salads year round to wow your palette and your guests alike. Whether you make this Cous Cous with Pomegranates salad on its own as an easy weeknight meal or as the side for a Middle Eastern Feast of your own, I’m sure you’re love it. … Continue reading
This beautiful, jewel-hued Beet, Carrot, Fennel and Citrus Salad is perfect for a long Winter even if you aren’t pairing it with the rest of my Middle Eastern Feast. Everyone knows they need to eat their veggies, but sometimes it can be a challenge to find something inspiring in the Winter. That’s where new preparations for root vegetables come in. Eating them raw isn’t so strange when they’re shaved thin, or grated small. And pairing them with fresh herbs and citrus, which is at its best this time of year is the way to go. I love having the excuse to get out my mandoline or the different discs for my food processor, and I like making Winter salads in big quantity to make it easier to keep my diet goals on track even when local produce isn’t a reality. I often grated extra beets, carrots and fennel and keep them in bags in the fridge. They store well for a few days and you can keep making the salad fresh all week long. Or, you can make this Beet, Carrot, Fennel and Citrus Salad as a show-stopping dish to serve along with Lamb Kofta and my Middle Eastern Feast Menu. … Continue reading
