Salad

Celery Root Salad

Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.

Ready in:

  • Prep time: 15 minutes
  • Chill time: 1 hour

Also known as celeriac remoulade, this celery root salad is a refreshing accompaniment to seafood dishes and very easy to make. Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama.

The result is a cool coleslaw-like salad without the taste of cabbage. Yum! Sacramento chef Evie Lieb prepared this salad to go with the panko-crusted salmon in our recent cooking class.

Two helpful tips are to 1) use a rubber mallet to help get the chef’s knife through the hard celery root, and 2) use a food processor, not a hand grater to do the grating.

Ingredients

  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped parsley
  • 1 lb celery root – quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • Salt and freshly ground pepper

Ingredients

  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped parsley
  • 1 lb celery root – quartered, peeled, and coarsely grated just before mixing
  • 1/2 tart green apple, peeled, cored, julienned
  • Salt and freshly ground pepper

Method

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

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Shaved Fennel Salad

Simple and easy shaved fennel salad with olive oil, lemon juice, thyme, parsley, and Parmesan.

Ready in:

  • Prep time: 8 minutes
  • Yield: Serves 2-3

When I announced I was making a fennel Parmesan salad, my father remarked something to the effect, “That sounds like something for ‘ladies who lunch’.” It does, doesn’t it?

It may seem like an odd idea to put Parmesan alongside fennel, but it’s actually quite good. The cheese perfectly complements the slight licorice hint of the fennel.

Thyme and parsley provide the accents along with a simple olive oil and lemon dressing.

Ingredients

  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/8 teaspoon of chopped fresh thyme leaves
  • 1 Tbsp chopped flat-leafed parsley
  • 2 Tbsp shaved Parmesan cheese

Ingredients

  • 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/8 teaspoon of chopped fresh thyme leaves
  • 1 Tbsp chopped flat-leafed parsley
  • 2 Tbsp shaved Parmesan cheese

Method

Gently toss all of the ingredients together.

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Cobb Salad

Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.

Ready in:

  • Prep time: 20 minutes
  • Yield: Serves 4

A Classic

Cobb salad is the quintessential American salad, first pulled together on a whim by Robert Cobb of the former Los Angeles landmark Brown Derby restaurant when he needed to feed Sid Grauman late one night (1937).

It was such a hit, movie stars started requesting “Cobb’s salad”, and soon its popularity spread.

The original Brown Derby restaurant on Wilshire Blvd. was eventually torn down in the 80s, like so many downtown LA landmarks—Perinos, the Ambassador Hotel—leaving a swath of strip malls in their place.

I fondly remember the Brown Derby.

It was in the shape of huge brown hat (you couldn’t miss it) and within a few blocks of where we lived when I was a kid.

Ah well, that big brown hat is long gone, but thank goodness the salad remains, a legacy of the Golden Era of Hollywood!

Ingredients

  • 1/2 head of romaine
  • 1/2 head of Boston lettuce
  • 1 small bunch of frisée (curly endive)
  • 1/2 bunch of watercress, coarse stems discarded
    All lettuces should be rinsed, spun or patted dry, and coarsely chopped
  • 6 slices of bacon
  • 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken)
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs)
  • 2 tablespoons chopped fresh chives
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1-2 teaspoons sugar
  • Salt and pepper
  • 2/3 cup extra virgin olive oil
  • 1/2 cup finely grated Roquefort

Ingredients

  • 1/2 head of romaine
  • 1/2 head of Boston lettuce
  • 1 small bunch of frisée (curly endive)
  • 1/2 bunch of watercress, coarse stems discarded
    All lettuces should be rinsed, spun or patted dry, and coarsely chopped
  • 6 slices of bacon
  • 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken)
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs)
  • 2 tablespoons chopped fresh chives
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1-2 teaspoons sugar
  • Salt and pepper
  • 2/3 cup extra virgin olive oil
  • 1/2 cup finely grated Roquefort

Method

1 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.

2 Toss the various lettuces: In a large salad bowl, toss together well the various lettuces and watercress.

3 Compose the salad: Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the chopped egg and the chives.

4 Make the vinaigrette: In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.

Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

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Chickpea and Tomato Salad

Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.

Ready in:

  • Prep time: 20 minutes
  • Yield: Serves 6-8

Fresh summer tomatoes, garbanzo beans (chickpeas), hard boiled eggs, onions, and parsley, tossed with a light vinaigrette—here are the makings of a surprisingly delicious summer salad!

I particularly love the balance in the salad – the acidity of the tomatoes and vinegar with the sweetness of the onions, the parsley which supplies a bitter, the salt, the olive oil, and the protein from the beans and eggs.

It’s a complete, light meal in itself.

If you really want to take the dressing up a notch, add 4 minced anchovies (salted, canned) to the mix. The dressing will not taste like anchovies, but the addition will make everything taste better.

Ingredients

  • 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed, or 3 cups cooked chickpeas
  • 4 tomatoes (about 2 lbs.), cored and chopped
  • 4 large hard-boiled eggs, peeled and chopped
  • 1 cup of chopped red onion, green onion, or sweet yellow onion
  • 2 Tbsp chopped fresh parsley

Dressing:

  • 1/2 cup extra-virgin olive oil
  • 4 Tbsp of white wine vinegar or sherry vinegar
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon of fresh chopped thyme)

Method

1 Combine the garbanzo beans, tomatoes, and onions in a large bowl.

2 Put the dressing ingredients into a small jar, close the lid and shake until the dressing is emulsified. Pour over beans, tomatoes and onions.

You can chill the undressed salad up to six hours, until ready to serve.

3 When ready to serve, gently stir in the chopped eggs and parsley.

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Summer Squash Salad

Summer Squash Salad (or Zucchini Carpaccio)—Thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts.

Ready in:

  • Prep time: 20 minutes
  • Yield: Serves 4

My friend Evie suspected that when I tried her summer squash salad recipe that I would have to eat my words (no pun intended) regarding my mom being the only one who could prepare squash well.

Well, I have eaten my words, and this fabulous salad as well!

This is a lovely way to prepare summer squash or zucchini—thinly sliced, marinated briefly with mint in olive oil and lemon juice, tossed with toasted pine nuts, and served with shaved Parmesan. A veritable zucchini carpaccio.

I have made one small adjustment to my friend’s original recipe—increasing the amount of olive oil and lemon juice recommended. I found I needed more to adequately coat all of the squash.

Ingredients

  • 4 small zucchini or mixed yellow and green summer squash (1 pound total)
  • 1/3 cup loosely packed mint leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • Pepper to taste
  • 1/4 cup pine nuts (1 ounce)
  • Grana Padano, Parmesan or Asagio cheese for shavings
  • Fresh mint sprigs for garnish

Ingredients

  • 4 small zucchini or mixed yellow and green summer squash (1 pound total)
  • 1/3 cup loosely packed mint leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • Pepper to taste
  • 1/4 cup pine nuts (1 ounce)
  • Grana Padano, Parmesan or Asagio cheese for shavings
  • Fresh mint sprigs for garnish

Method

1 Toast the pine nuts: Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Chiffonade the mint: Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

4 Dress the salad: Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.

Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Serve: Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

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Poached Egg and Bacon Salad – Salad Lyonnaise

Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves one

Salad Lyonnaise is a traditional French salad from Lyon, made with frisée or curly endive, hot bacon, and a freshly poached egg.

Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well.

Okay, bacon, eggs, and buttered croutons and it counts as a salad? I inhaled it.

Ingredients

  • 2 strips bacon
  • 1 slice French or Italian bread
  • 1 teaspoon butter
  • 1 poached egg
  • A handful of fresh frisée lettuce, torn into bite sized pieces
  • 1 teaspoon chopped shallots
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Ingredients

  • 2 strips bacon
  • 1 slice French or Italian bread
  • 1 teaspoon butter
  • 1 poached egg
  • A handful of fresh frisée lettuce, torn into bite sized pieces
  • 1 teaspoon chopped shallots
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Method

1 Cook the bacon: Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.

2 Make croutons: Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

3 Poach egg: Poach egg your favorite way. See how to poach an egg for our recommendation on the easiest way to do it.

4 Make dressing: In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.

5 Assemble salad: Layer the frisée, chopped cooked bacon, shallots, and croutons on a salad plate. Pour dressing over salad. Top with the poached egg.

Devour.

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Watercress Salad with Warm Bacon Dressing

Simple watercress salad with fresh peppery watercress and a hot bacon apple cider dressing.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 to 6

Watercress salad is one of our favorite family salads. We serve it with a warm, sweet and sour bacon dressing that perfectly complements the peppery watercress greens.

I love this watercress salad! It’s like a wilted spinach salad, only less wilted, and more peppery.

This watercress salad requires the sturdy watercress variety which can hold up to both the heat and the flavor of the dressing. This type of watercress is thicker, crunchier, and stronger flavored than the tender watercress grown hydroponically. It’s only in season a few months of the year (early spring) so if you see it at the market, buy it!

Bacon or no bacon?

In our family’s opinion, the watercress salad really must be made with bacon fat and crumbled bacon. You can substitute olive oil, but it’s just not the same.

Ingredients

  • 2 bunches watercress (Try to get mature watercress as shown in the photo, not the hydroponic watercress that Whole Foods carries. It will hold up better to the hot dressing.)
  • 3-4 slices bacon
  • 1/4 cup apple cider vinegar
  • 4 teaspoons sugar
  • Salt and pepper
  • A pinch of ground mustard
  • A pinch of paprika (sweet)

Ingredients

  • 2 bunches watercress (Try to get mature watercress as shown in the photo, not the hydroponic watercress that Whole Foods carries. It will hold up better to the hot dressing.)
  • 3-4 slices bacon
  • 1/4 cup apple cider vinegar
  • 4 teaspoons sugar
  • Salt and pepper
  • A pinch of ground mustard
  • A pinch of paprika (sweet)

Method

1 Prep the watercress: Rinse thoroughly the watercress, removing old leaves and thick stems. Set aside in a serving bowl.

2 Cook the bacon: Heat a small stick-free pan on medium heat and cook the bacon until done, several minutes on each side. Remove the bacon from the pan and put on a paper towel. Keep the bacon fat in the pan.

3 Make the dressing: Add the cider vinegar and sugar to the bacon fat. Stir to dissolve. Sprinkle with salt and pepper, add a pinch of ground mustard and a pinch of paprika. Taste and adjust seasoning. This is a sweet-sour dressing, so if it is too acidic, add a bit more sugar, if too sweet, add a bit more vinegar.

4 Pour hot dressing over watercress: Bring the dressing to a simmer. Pour over the watercress. Crumble the bacon over the top. Toss and serve.

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Crab Salad with Pear and Hazelnuts

Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.

Ready in:

  • Prep time: 15 minutes
  • Yield: Serves 4

Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)?

Roasted hazelnuts have a naturally buttery flavor that goes beautifully with shellfish like crab and lobster.

The idea for this salad came from a crab hazelnut pear appetizer I had that was prepared by Oregon chef Jason Stoller Smith.

It’s lovely!

Ingredients

  • 1 1/2 cups fresh lump crab meat
  • 1/4 cup chopped roasted hazelnuts
  • 1/2 cup finely chopped celery
  • 2 firm, but sweet pears, finely chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons lemon juice (or 3 Tbsp Meyer lemon juice)
  • 1 tablespoon extra virgin olive oil
  • Freshly ground pepper
  • Salt and pepper to taste
  • 4 large pieces of butter lettuce, rinsed and patted dry

Ingredients

  • 1 1/2 cups fresh lump crab meat
  • 1/4 cup chopped roasted hazelnuts
  • 1/2 cup finely chopped celery
  • 2 firm, but sweet pears, finely chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons lemon juice (or 3 Tbsp Meyer lemon juice)
  • 1 tablespoon extra virgin olive oil
  • Freshly ground pepper
  • Salt and pepper to taste
  • 4 large pieces of butter lettuce, rinsed and patted dry

Method

In a medium sized bowl mix the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt.

Gently fold in the lump crab meat, trying not to break up the crab too much.

Make individual servings, about a half cup each over a piece of butter lettuce.

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Arugula Corn Salad with Bacon

Peppery corn salad with freshly cooked corn, arugula, bacon, green onions, and cumin.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

This Arugula Corn Salad is a salad of bold flavors, but somehow they all manage to work together well.

Sweet corn tossed with peppery arugula, bacon, onion, cumin, and wine vinegar to balance the sweet corn, and you have stimulated all the major tastes your tongue can perceive.

If you have a grill, and the time, I highly recommend grilling the corn (in their husks) for this recipe; the smoky flavor just can’t be beat!

Ingredients

  • 4 large ears of corn
  • 2 cups of chopped arugula (about one bunch)
  • 4 strips of bacon, cooked, chopped
  • 1/3 cup chopped green onions
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Ingredients

  • 4 large ears of corn
  • 2 cups of chopped arugula (about one bunch)
  • 4 strips of bacon, cooked, chopped
  • 1/3 cup chopped green onions
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Method

1 Cook the corn: Cook the corn ears, in their husks, either on the grill for a smoky flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes, or by cooking in a microwave.

Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk.

I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you’ve already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.

2 Remove the corn kernels from the cobs: To remove the kernels from the cobs, stand a corn cob vertically with the tip on a small bowl that is inverted inside a larger, shallow bowl.

Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

3 Make the dressing: In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.

4 Assemble the salad: In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions.

Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

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Avocado Heirloom Tomato Salad

Beautiful avocado tomato salad with sliced avocados and colorful heirloom tomatoes.

Ready in:

  • Prep time: 5 minutes
  • Yield: Serves one

Years ago when Mark Bittman was still at the New York Times, he did a write up of simple meals ready in 10 minutes or less. This avocado tomato salad would have been my entry, but you can make it in five minutes or less, and that would include picking the chives and tomato from the garden.

All one really needs to dress an avocado is a little bit of lemon juice. No need for oil, there’s enough of it in the avocado.

If you’re in a real hurry, just remove the pit from one half of an avocado still in its skin, squeeze in some lemon juice, and eat it up with a spoon.

But with this beautiful heirloom tomato just looking for an excuse to be eaten, it takes all of one minute more to slice and arrange both.

Fleur de sel sea salt is lovely on the tomatoes and avocado. Balsamic works as well, but lemon juice does a better job at accenting the simple flavor of the avocado.

Ingredients

  • 1 half avocado, peeled, sliced
  • 1 half ripe heirloom tomato, sliced
  • A pinch of chopped fresh chives or sliced green onions
  • Juice from one slice of lemon
  • A pinch of coarse salt (fleur de sel if you can get it)

Ingredients

  • 1 half avocado, peeled, sliced
  • 1 half ripe heirloom tomato, sliced
  • A pinch of chopped fresh chives or sliced green onions
  • Juice from one slice of lemon
  • A pinch of coarse salt (fleur de sel if you can get it)

Method

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

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