Posts Tagged ‘salad’

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Unrecipe of the Week: Arugula, Radicchio + Pear Salad

February 2, 2017

We’re always dreaming up new salads to help our catering clients get their greens. This week, we were inspired by a recipe from Giada De Laurentiis for an arugula, radicchio and pear salad. That’s all we needed to know, to set us off on our own journey towards salad greatness.

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We started with the greens, and built it from there. Adding sliced pears (soaked in lemon juice to keep them from browning), ricotta salata cheese, and a sprinkling of toasted walnuts for a finishing touch, we dressed it in a honey, dijon dressing that was just the right balance of sweet and tart.  This is light enough to be a starter, and interesting enough to be the centerpiece of a meal, with a little sliced chicken or some white beans to up the protein quotient.

Arugula, Radicchio and Pear Salad:

Wash baby arugula and radicchio, cored and sliced thin and place it in a bowl. Slice ricotta salata and pears into thick matchsticks. Toss with Honey Dijon Vinaigette, and sprinkle with toasted walnuts.

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Honey Dijon Vinaigrette:

Whisk together 1/4 cup olive oil, 2 tablespoons of balsamic vinegar, 1 heaping teaspoon of dijon mustard, 2 tablespoons of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Be sure to taste, and add more vinegar if it seems too sweet.

BONUS: Don’t limit yourself to salad! I used this vinaigrette on a simply broiled piece of salmon and it was delicious! It was just thick enough to coat the fish, and give it a tasty glaze. Yum!

Photo: Glasshouse Images

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Unrecipe Of The Week: Tomato and Roasted Chickpea Salad

September 13, 2016

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It’s hard to believe that summer is officially over. The weather in New York is hovering in the 90’s, the sun is shining, and the heirloom tomatoes are still readily available at the farm stands in Union Square. Before we have to go back to tomatoes that are vagely reminiscent of styrofoam, I’ll be eating as many of these as possible. One way I’ll be doing that is with this tomato and chickpea salad. The chickpeas get pan roasted and infused with flavor, thanks to a little cumin. Add a little parsley, some salt and pepper and a quick shallot vinaigrette and toss it all with the freshest, ripest little tomatoes you can find. It doesn’t get much simpler, or tastier than this.

Tomato and Pan Roasted Chickpea Salad:

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For the chickpeas:
Heat olive oil in a pan until glistening. Add a can of chickpeas, drained and rinsed to the pan and spread them out so that they are flat and all of them make contact with surface of the pan.
Cook over medium to meduim low heat for several minutes without touching them until the bottoms are browned and they are starting to blister. Add a healthy dose of salt, and shake the pan to allow the chickpeas to cook on all sides. Be careful not to burn them. Remove the pan from the heat, and add a couple of teaspoons of ground cumin, to taste. ( These are a great high protien snack, so consider making extra to munch on !)

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For the salad:

Mix the chickpeas with a pint or two of cherry tomatoes, sliced in half, or several large tomatoes, cut into chunks. We used heirloom cherry tomatoes which come in  beautiful range of colors and shapes. Add a big handful of minced parsley, and season with salt and pepper.
Toss with olive oil, red wine vinegar and a finely minced shallot and enjoy!

We made ours in advance, and kept the shallot vinaigrette separate until just before serving, to avoid having the tomatoes marinate, but you can also mix it up in advance if you prefer.

 

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Unrecipe of the Week: Grilled Peach and Burrata Salad

September 8, 2016

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We were in California recently, and had the opportunity to dine at AOC, one of the restaurants from award winning chef, Suzanne Goin. The menu is filled with an amazing array of small plates, meant to be shared. Good thing, since I don’t know how I could have narrowed in on just one or two of the seasonal and flavorful dishes on the list.

One of the first thing to come out of the kitchen was a salad made of grilled peaches and burrata, the soft, runny cousin of mozzarella. Sometimes, the simplest of dishes are the best, when the ingredients are fresh, and skillfully prepared.
The next evening, we were at a wedding, where the meal began with a green salad, topped with burrata, candied walnuts and a grilled peach.

I’ve been dreaming of it since we returned, so this weekend, I made my own version, and I’m pretty sure it will be on heavy rotation around here, until the peaches go out of season.

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Grilled Peach and Burrata Salad:

For the peaches:

Rinse and halve the peaches, and remove the pit. Cut into quarters and brush the flesh with pure maple syrup. Melt butter on a grill pan, and grill each side until you see grill marks. At this point, they will be slightly caramelized. Remove from the pan, and brush them with the maple syrup again.

For the salad:

Toss baby arugula with a little olive oil and a drizzle of aged balsamic vinegar. Lay the peaches and chunks of burrata on top. Sprinkle with salt and black pepper and a drizzle of the oil and vinegar, and enjoy!

For a little added crunch, toss some shelled pistachios on top.

*If you don’t have a good, aged balsamic, make a reduction with the kind you have, to create a more mellow flavor, and an almost syrupy consistancy to drizzle. Simply cook a small amount of balsamic vinegar in a pan until it starts to reduce.

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What The Kale?

February 8, 2016
Charlton Heston on-set of the Film, Julius Caesar, 1950

Charlton Heston on-set of the Film, Julius Caesar, 1950

McDonalds introduced a “health conscious” new addition to their menu; a kale salad.

The only problem? That “healthy” salad has more calories than a Big Mac!
Buyer beware. Just because it contains kale, it doesn’t mean it is good for you.

Mickey D’s newest addition is called “Keep Calm, Caesar On“, and contains a blend of romaine lettuce and kale. It all goes downhill from there, with the addition of bacon, crispy fried chicken, garlic focaccia croutons, and shaved Parmesan cheese. Add one serving of creamy Asiago Caesar dressing and you have a 730 calorie bomb, with 43 grams of fat, 115 mg. of cholesterol and over 1140 grams of sodium. Conversely, a Big Mac contains 540 calories, 28 grams of fat, 70 grams of cholesterol, and 950 grams of sodium. Hardly health food, but certainly better by comparison.

Our take on the situation?  Keep calm and move along, and say “Kale no!” to this one.

Photo: Glasshouse Images

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Unrecipe of the Week: How To Pack A Mason Jar Salad

January 21, 2016

 

How-Make-Mason-Jar-SaladAhh, mason jars; Pinterest’s vessel of choice. While we are totally tired of seeing them as mugs, vases and other types of kitchsy decor, we still love them for what they were originally intended to be used for, which is hold food. They are recyclable, don’t have any BPA’s or other harmful chemicals in them, and can go into the freezer, refrigerator and microwave when the metal top is removed.
The glass jars are the perfect vehicle for storing soups and sauces, and grains. They also allow you make a salad complete with the dressing and not let it get soggy. You can actually pack a few lunches in advance, and store them in the fridge until you are ready to eat them. The trick is the order in which you layer the ingredients in the jar.

First, add the dressing. It might be a tablespoon or two, or even more, depending on how much dressing you like and how big the salad is.

Next, layer the heaviest ingredients on top of it, that will not absorb the dressing. This means items like carrots, cucumbers, celery, and beets.

Add any grains, pasta or beans on top of that.

Next up is the protein layer, containing any chicken, meat, fish, hard boiled eggs, tofu or cheese.  Don’t add these yet if the salad is going to sit for several days. We recommend adding it within 24 hours of eating for best, freshest results.

Any soft vegetables and fruits such as avocado, tomatoes, or berries go on next. Again, if you are keeping the salad for several days, add these at the last minute. Avocado or apple should be soaked in lemon juice to avoid it turning brown.

Add any nuts, croutons or seeds in the next layer, followed by a hefty helping of clean and well dried greens. Screw on the lid, pop it in the refrigerator and anticipate lunch!

Chopped Salad

When ready to eat the salad, give it a little shake and dump it into a bowl. The lettuce will be on the bottom, and the other items on top of it. The dressing will mix in as it is poured. Enjoy!

Photo: top: POPSUGAR

bottom: Glasshouse Images

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Egg Salad

October 26, 2015

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Lately, my go-to lunch has been either a salad or chopped roasted vegetables with 2 poached eggs on top. Its fast, easy, low in calories and high in nutrition. Recently, an article in the American Journal of Clinical Nutrition indicates that I may be on to something. The report contends that adding eggs to a salad helps the body absorb carotenoids, a substance found in red and yellow fruits and vegetables. The most notable ones are lypocene and beta carotene, which help fight inflammation.

In a study highlighted in the report, participants who ate 3 eggs with their salads absorbed 3.8 times the caretenoids than those who did not eat eggs. It is thought that the fat in the yolks is what is responsible for the increased nutrient levels.

Who knew my lazy lunch was a perfect nutritional storm?

Photo: Glasshouse Images

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Unrecipe of the Week: Crab and White Bean Salad

April 1, 2013

This beautiful salad inspired by Mario Batali, is filled with springtime flavors, and hearty ingredients. The white beans and crab make it filling enough to serve as a light main course, as well as a starter.

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For the salad:

Drain and rinse 1 can of cannellini beans and place in a bowl. Add some finely diced red onion, and about a teaspoon or so of diced fresh rosemary and marjoram. Add the zest and juice of a lemon, season liberally with salt and pepper and chill until ready to use.

Before serving, mix in 1 pound of lump crabmeat, and drizzle with mint oil. Add a quick grind of fresh pepper and enjoy!

For the mint oil:
Blanch about ½ cup of fresh mint leaves in boiling water for 15-30 seconds. Drain and squeeze dry.

In a blender or food processor, puree the mint with ½ – ¾ cup of olive oil. This can also be done a couple of hours in advance and set aside until ready to serve.

photo: indigo jones

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Unrecipe of the Week

June 29, 2012

I am always looking for new and interesting salads. This blend of frisee and endive is enhanced with fresh oranges,tossed in a honey shallot vinaigrette, and  finished with a dusting of crushed hazelnuts.

Endive and Frisee Salad with Oranges and Hazelnuts

For the salad:

Belgium Endive, sliced thin

Frisee leaves, torn into small pieces

Orange sections, cut in half

For Dressing:

Whisk together  1/2 cup balsamic vinegar, 1 or 2 tablespoons of chopped shallots, 1 tablespoon of honey  and !/3 cup olive oil.

Season with salt and black pepper to taste.

For the topping:

Roast hazelnuts in a hot oven for about 7-10 minutes, until they are browned. Allow to cool slightly.

Rub the nuts between your hands to remove the skin. Chop in the food processor or place in a bag and roll over then with a rolling pin until well crushed.

To assemble:
Toss the lettuce with the dressing, and pile on individual plates. Place orange slices around the edge of the salad decoratively.

Sprinkle with toasted and chopped hazelnuts, and enjoy!

photo: Glasshouse Images

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Waste Case Project: Day 4

March 29, 2012

Tonight was the big test…a whole roasted chicken! Every week, I buy a whole chicken, and of course we never finish it. I’m told that it is going to get eaten for lunch, but every Saturday, I throw away what is left. Today, I decided to take the “chicken challenge” and make sure it gets eaten. I personally packed up the leftovers, so that I could assess the remnants. There is a huge amount left, and easily enough for dinner tomorrow night. I bought 2 organic carrots and an onion, thinking I would make a small pot of chicken stock with the leftovers,and use up some herbs festering in the produce drawer. Will there be enough chicken left to bother, or will we actually eat it all? If I don’t make the stock, what becomes of the onion and carrots? A new dilemma!

I cleaned and chopped all the lettuce I bought, including the arugula that is miraculously still hanging in there after a few days, and put what I didn’t think we needed in a plastic bag with a paper towel in it to absorb the moisture. There is plenty for another meal,and the work is already done for me!

I even used a rubber spatula to get ALL the yogurt out of the container, instead of tossing those last few spoonfuls.

Awareness of the problem is proving to be half the battle for me. Planning for waste is helping me eliminate waste.

Stay tuned to find out what REALLY happens to that roasted chicken!

photo: Glasshouse Images

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Unrecipe of the Week

September 24, 2011

This salad has an unusual mix of ingredients that complement one another in a unique way. There is an earthiness to it that we love as we move into the cooler weather.

Fig, Corn and Radish Salad with Honey Lime Dressing

 For salad:

Combine mache, or mixed baby greens with arugula, and a few thinly sliced radishes.

Cook about 1 cup of corn in a grill pan over high heat, so it is seared. Shake pan often to avoid burning it. Cool slightly, and add to the other vegetables.

Toss with dressing and mound on individual serving plates.

Add fresh figs, quartered, and a few very thin slices of red onion to the plates.

Sprinkle with black pepper and enjoy!


For dressing:

½ cup olive oil

juice of one lime (or more if they are tiny)

a splash of orange juice

1 tablespoon honey

1 teaspoon dried oregano

salt and pepper to taste

Whisk together the ingredients and pour over the salad mixture.

photo: Glasshouse Images

In partnership with Glasshouse Images

A division of Glasshouse Publishing

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