Frisée, Radish and Endive Salad

Frisée offers so many textures in a bite from the delicate slightly bitter lacy leaves to the crunch of its stem. The radishes offer spiciness. It is a stunning salad visually.

Ingredients

1 large head of Frisée or curly endive¹

6-8 radishes sliced thin

2 heads of endive rough chop

1/3 C sunflower seeds

Lemon Garlic DressingLemon Garlic Dressing

Directions

Serves 2-4

Wash and shake dry Frisée. Place on serving platter. Add endive, radishes, and sunflower seeds.

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Drizzle with dressing. Cut into halves or quarters and serve.

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NOTES:

¹I used organic Frisée . The heads are very large but tender and slightly bitter to the taste.

Curly Kale Salad and Hummus on Lavash/Flatbread

This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 – 2/3 C hummus

Salad

1 bunch curly kale

Dressing

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

2 t Dijon mustard

6 ounces fresh raspberries or blackberries¹

1/3 C spiced pecansSugar Spiced Pecans

Salt and pepper

Directions

Serves 2 or 4.

Preheat oven to 420º F.

Line baking sheet with parchment paper.

Salad Dressing

Pour into bowl,  lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.

Kale Prep

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

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Assemble

Salad

In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.

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Spread flatbread with hummus.

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Top hummus with salad.

Dress with berries, pecans, and cheese.

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Serves two or four.

 

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Notes:

¹I use the berries in the salad that are on sale.

Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.

 

Hummus Pizetta with Cucumber Tomato Salad

Addictively tasty healthy food.  That’s what toasted lavash with lemon hummus and tomato cucumber salad is.  Crunch. Yum. Pick up the crumbs.  Repeat.

Ingredients

1 lavash(9 x 12 inch)

1 T olive oil

2/3 C hummus *

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

1 T mint chopped

2 T Kalamata olives chopped

Dressing Ingredients

1/2 t salt

Pinch of pepper

1/3 C white balsamic vinaigrette plus 2 T set aside

Last Ingredient to Add

2 C Little Gem (baby romaine) lettuce **

Directions

Serves 2 or 4.

Preheat oven to 450º F.

Line baking sheet with parchment paper.

Make Salad

Chop and prep all salad ingredients.

In small bowl, combine all salad ingredients (except romaine).

Set aside.

In a container, combine salad dressing ingredients and toss.

Make Dressing and Dress Vegetables

Make white balsamic vinaigrette.

Add 3 tablespoons of  dressing to vegetables and marinate for 1 hour. Set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 3 minutes per side and remove from oven and cool.

Assemble

Spread flatbread with hummus.

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Add romaine to marinated salad mixture and toss.  More olives could also be added.

Add mixture to flatbread and drizzle 1-2 tablespoons of dressing on top.

Cut and serve.

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Notes

* I use lemon hummus or caper hummus in this recipe.

** If I am out of romaine, I use arugula. This changes the crunch factor and the taste profile.

This is a favorite luncheon meal–vegetables and protein on lavash.

Romaine, Pear, and Manchego Salad

An easy to make salad with few ingredients that delivers a crunchy texture with sweet and salty flavors. It goes well with meat, fish, and pasta dishes.

The salad ingredients below are for a two-person salad.  Increase the salad ingredents for a larger salad with more servings.

Salad Ingredients

2 small  bunches romaine lettuce

1 pear

1/3 C Manchego cheese shaved

Dressing Ingredients

1/2 C olive oil

1/4 C lime juice

4 t maple syrup(real)

1/2 C Fromage Blanc or sour cream

1/2 t cumin

1/4 t red pepper flakes

Directions

Wash and dry 6 whole romaine leaves.  Line salad bowl with 6 romaine leaves.  You may need more romaine leaves for a larger bowl.

Chop remaining lettuce and place in bowl.

Make a light dressing such as a the dressing above or use a vinaigrette.

Toss lettuce with dressing.

Add Manchego and pears. Drizzle light amount of dressing over the top and serve.

How to Serve

We served this salad as part of an easy-to-fix meal with grilled steak, roasted fingerlings, lemon sorbet and fresh blueberries. Big flavors, little cleanup.

Notes

Use firm pears to add more texture.  The Manchego should be an aged manchego that easily slices.

The dressing was made with Fromage Blanc which is a fresh cheese.  Sour cream may be substituted, but will increase acidity.  Balance acidity with more or less maple syrup.

Arugula Radicchio Bay Blue Salad

A salad of traditionally more bitter greens dressed in a sweet lime dressing paired with creamy blue cheese and ripe pears. A salad that is crunchy and has bitter and sweet overtones with a creamy finish. 

Ingredients

5 ounces arugula*

1/2 head radicchio chopped

1 pear sliced or cubes

1/2 C blue cheese(Point Reyes Bay Blue)*

Dressing

1/2 C olive oil

1/4 C lime juice

1/2 C fro age

4 t maple syrup(real)

1/2 C fromage Blanca or sour cream

1/2 t cumin

1/4 t red pepper flakes

Directions

Dressing

Place  ingredients into salad dressing shaker and emulsify by shaking. Set aside

Salad

Place arugula and radicchio in salad bowl. Add pears and blue cheese. Drizzle dressing toss and serve.

Notes

Pecans or bacon crumbles added are a complimentary addition.

*Our groceries have an abundance of organic greens that are affordable, arugula being one.

*Point Reyes Bay Blue is a mild blue made from cows milk. It’s a cheese that pairs well with fruits like pears. As a substitute in the salad I would use a Roquefort or Gorgonzola. As an aside when traveling I like the Seattle International Airport because it has an artisan cheese shop that is called Beechers. Instead of spending time waiting for a flight I am sampling and buying cheese for my use or as gifts.

Arugula Salad With Watermelon and Blueberries with Lime Dressing

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A salad full of flavorful textures. It looks good and tastes even better with spicy arugula and pecans with sweet watermelon and blueberries.

Salad Ingredients

5 ounces arugula

3 C watermelon diced

1 C blueberries, rinsed and dried

1/2 C blue cheese crumbled

1/3 C spiced pecans, recipe below

Lime Vinaigrette Ingredients

1/2 C olive oil

1/4 C  lime juiced

1/2 C fromage Blanca or sour cream

4 t maple syrup or honey

1/2 t cumin

1/4 t red pepper flakes(optional)

Salt and pepper

Spiced Pecans Ingredients

8 ounces pecan halves

4 T sugar

1/4 – 1/2 t cayenne pepper

2 T butter, melted

Directions

Set over temperature to 350º.

Mix vinaigrette ingredients and set aside.

Line baking sheet with parchment paper. Spread pecans out on baking sheet and bake for 15 – 20 minutes.

Melt butter and mix sugar and cayenne. Remove pecans from oven and toss with melted butter and dry mixture. Let the coated pecans cool. Store in an air tight container.

In large bowl, add arugula, watermelon, blueberries, cheese, and sliced pecans. Drizzle with lime vinaigrette. Toss and serve.

Note:

This salad goes well with grilled salmon, especially sockeye(red) or chinook(king). We love this in the summer when the salmon are running.

 

Roquefort Grape Spiced Walnut Salad

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Roquefort with sweet grapes, salty bacon, and spicy nuts in a green salad provide the pallet with a balance of flavors and textures

Ingredients

1 head baby romaine

1 head of butter lettuce

30 – 36  red seedless globe grapes halved

4 slices of bacon crumbled(optional)*

2/3 – 1 C Roquefort crumbled(Point Reyes Bay Blue)

2/3 C spiced walnuts*

Lemon garlic vinegarette

Directions

Serve 6

In large salad bowl rip romaine and butter lettuce into large pices. Add grapes, Roquefort, bacon, and walnuts.

Dress with lemon garlic vinegarette and serve.

Served with potato leek soup and olive bread.

Notes

*We used turkey bacon for less fat content

*Spiced walnuts or spiced pecans

Grapes went well with this Roquefort as it is creamy with a very mild blue cheese taste.

 

 

 

Little Gem Blood Orange Salad

Little Gem Avocado Citrus Salad

A crisp flavor filled salad with oranges, avocados, and seeds. Made with Little Gems that have been described as a miniature romaine with a butter lettuce sweetness.

Ingredients

2 Little Gem lettuce heads

3-4 Blood oranges

2 avacados  sliced

1/2 C Feta crumbles or Cotija

1/3 C cilantro leaves

1/2 C pepitas or sunflower seeds*

Lime dressing

1/2 C olive oil

1 lime juiced

1/2 C fromage Blanca*

4 t maple syrup or honey

1/2 t cumin

1/4 t red pepper flakes(optional)

Salt and pepper

Directions

Mix dressing ingredients together and set aside.

Remove little gem leaves and using small pastry brush dress leaves lightly with dressing.

Cut peel and membrane from oranges. Slice into thin circles.

On a serving plate. layer whole little gem lettuce leaves. Leaf stems should face center of the plate. When arranged, the leaves should have a circular pattern.

Next, distribute slices of orange on top of the little gem leaves.

Cut avocados into slices and layer onto leaves.

Sprinkle cilantro, Feta, and seeds generously over the salad. Drizzel additional dressing and serve.

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Notes:

Serves 4

Little Gems[sucrine] are a cross between romaine and butter lettuce. They are versatile as a stuffed appetizer, in salads, or grilled.

When  I’m in a hurry I chop the little gems and make a tossed salad.

*We use sprouted seeds. They are available in the bulk food section of our groceries or available prepackaged.

*Fromage Blanca substitutes are plain Greek yougurt or quark

We had this for dinner last night with Mexican roasted corn and green chili soup.

 

Mache Strawberry Blueberry Salad

Ingredients

3.5 ounces mache*

1 C strawberries sliced

1/2 C blue berries

1-2 T cilantro leaves

1/2 C crumbled chèvre or soft goat cheese

1/2 C pumpkin seeds salted(sprouted) *

Dressing

1/2 C olive oil

1/4 C champagne vinegar

2 T lime juice

2 t honey

1 garlic clove minced

2 t  jalapeño diced fine *

Salt and pepper to taste

Directions

Salad dressing.  Add oil, vinegar, juice, and honey to shaker and  mix. Add garlic, diced jalapeño pinch of salt and shake till emulsified. Adjust just seasoning to taste.

Salad. Combine mache,strawberries, blue berries, cilantro, chèvre, and pumpkin seeds in large salad bowl. Drizzle on dressing and toss gently. Serve immediately.

Notes:

* Mache is delicate and lightly sweet–not bitter.  The brand I purchase is pre-washed.  Mache blends are easier to find than mache rosettes. Spring greens or a baby lettuce leaves would also work.

* Sprouted pumkin seeds are sold at Costco® and are also good as a snack.  Non-sprouted seeds can be substituted and are more widely available.

* Add jalapeño to taste. I have used a Serrano when I could not find jalapeños.  Skip the peppers if desired and perhaps try fresh cracked black pepper.

Raspberry Feta Green Salad with Walnut Vinegarette Dressing

Ingredients

Salad

6 C of salad greens

8 ounces raspberries

1/2 C walnuts crumbled

1/2 C Feta crumbled

Dressing

Walnut Vinegarette

Directions

Serves 6

Rinse and dry salad greens. Place in large salad bowl.

Toss with Walnut vinaigrette.

Top with raspberries, walnuts, and feta.

Drizzle a light amount of dressing on top to finish–the lettuce is all reeady coated.  Toss lightly and serve.

Another option is to place dressed lettuce in bowls and place raspberries, walnuts, and feta on top.