Tag Archives: Salad

Green Bean & Nut Salad

Ingredients:

Preparation:

Boil the beans in salted water until they are just tender – 6-10 minutes.   Drain immediately and cool for 1 minute in an ice bath.  Strain and dry.

In a large serving bowl, combine the beans, onion, nuts and cilantro.  Add the dressing and season to taste with vinegar, salt and pepper and toss until evenly distributed.

Roasted Beet & Blue Cheese Salad

I love to make this salad during the fall, when beets appear at farmers markets.  Roasting the beets really brings out their sweetness, a perfect for for the rich blue cheese.  Lately, I have used domestic blue cheeses, including:  Jasper Hill (Bayley Hazen), Old Chatham (Shaker Blue & Ewe’s Blue), Great Hill, Lively Run (Cayuga Blue), and Maytag.

Ingredients:

  • 2             Beets (peeled, medium, sliced or 4-6 small beets, halved – should yield 2 cups of sliced beets)
  • 2/3 C    Walnuts (pecans, sliced almonds and pine nuts work)
  • 2 C         Romaine Lettuce
  • 2 C         Arugula
  • 1 TB       Lucini Pinot Noir Vinegar
  • 1 tsp      Mustard (dijon is preferable, but you can substitute whole grain)
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Black Pepper (freshly ground)
  • 3 TB      Lucini Extra Virgin Olive Oil
  • 1             Belgian endive
  • 2             Pears
  • 1/2 C    Blue Cheese (crumbled small)

Preparation:

Preheat the oven to 400 degrees F.  Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper.  Fold up the foil tightly to make a sealed pouch and put it on a sheet pan.  Bake until the beets are tender when pierced, about 45 minutes.  Spread the nuts on a sheet pan in a single layer.  Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 6-8 minutes.  Let the nuts cool, and then coarsely chop.

Trim the stems of the arugula, then wash and dry the leaves very well.  Whisk the vinegar and mustard together in a large salad bowl.  Season with the salt and pepper.  Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a well emulsified dressing.

Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl.  Quarter and core the unpeeled pears and thinly slice; add to the salad.  Scatter the beets, cheese and nuts over the salad, and season with salt and pepper, to taste.  Toss the salad gently to evenly dress all the greens.

Spinach and Pomegranate Salad

This simple and colorful dish will look and taste great on your Rosh Hashanah table and matches well with these recipes for brisket and green beans.  The pomegranate, turmeric and olive oil provide a  powerful antioxidant combination.

anvil

Ingredients:

  • 1/4 C     Lucini Pinot Noir Vinegar
  • 1              Onion (sweet, small, thinly sliced)
  • 1/4 tsp  Paprika (smoked or sweet, optional)
  • 1/4 tsp  Turmeric (optional)
  • 1/2 tsp  Sea Salt (kosher salt will work in a pinch)
  • 1/2 tsp  Black Pepper (fresh, ground)
  • 1/2 C      Lucini Extra Virgin Olive Oil
  • 3 TB        Lucini Garlic Infused Extra Virgin Olive Oil
  • 8 C           fresh Spinach (baby spinach or chopped large)
  • 1 C           Walnuts (chopped coarsely)
  • 1/2 C      Pomegranate seeds
  • 2              Eggs (hard boiled, sliced, optional)

Preparation:

In a small skillet over low heat, toast the walnuts until fragrant – 5-7 minutes.  Allow the walnuts to cool.

In a medium bowl, combine the vinegar, onion, paprika, turmeric, salt and pepper.  In a slow, steady stream, whisk in the oils until emulsified. Adjust the ingredients to fit your taste.

Coat the spinach with the vinaigrette, mixing well for even distribution.  Sprinkle with the toasted nuts and pomegranate seeds, then toss again, making sure the pomegranate and nuts don’t collect at the bottom of your bowl.  Garnish with the egg slices, if using.

Fennel and Cabbage Slaw / Salad

This recipe is very easy (just 3 quick steps) and the refreshing fennel makes such a great partner to the cabbage.  A nice variation on the usual coleslaw.

Ingredients:

  • 1           Fennel bulb (medium, chopped or shredded with mandolin)
  • 1 C       Cabbage (chopped or shredded with mandolin)
  • 1/4 C  sweet Onion (chopped, soaked for 15 minutes in ice water)
  • 1/4 C   Black Olives (chopped, preferably high quality, not canned)
  • 1 tsp    Orange Zest (minced fine)
  • 1/4 C  Orange Juice (preferably fresh)
  • 1 TB     Lucini Gran Riserva Balsamic Vinegar
  • 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil

Preparation:

Soak the onion in ice water to mellow flavor.  Mix the zest, orange juice, vinegar and olive oil in a bowl in emulsified.  Combine all of the vegetables in a serving bowl and top with the emulsification.  Refrigerate for one hour.

Peach & Tomato Salad

I stumbled on this wonderful combination accidentally, when I set out to make a tomato salad, but returned home to find I had purchased weakly flavored tomatoes.  Luckily, I had also picked up some peaches at the same stand that sold the tomatoes.  I decided to add the peaches to ‘cover’ the lack of sweetness in the tomatoes and the fuzzy fruit took the dish to a new level.  This is a seasonal recipe – fresh, full flavored peaches are a necessity and great tomatoes really do make for a mush tastier salad.

Ingredients:

  • 2          Peaches (pitted and sliced thin)
  • 1/2     small Onion (sweet – Vidalia, etc., quartered then sliced thin)
  • 1          Tomato (sliced to medium thickness, soak in balsamic and salt if the flavor is weak)
  • 1/2 C  Cucumber (seeded and sliced to medium thickness, about 1/4 inch)
  • 1/4 C  Lucini Cucumber & Shallot Vinaigrette (start with 1/4 C, adding more to taste)

Preparation:

Soak the onions in ice water for 10 minutes to mellow their flavor (soak the tomatoes in balsamic and salt, if necessary).

Toss the peaches, onions, tomatoes and cucumbers.  Add dressing, salt and pepper to taste

Cole Slaw

This is a great recipe for a sweet, vinegar based cole slaw.  I do like mayonnaise and buttermilk slaws as well, but this version brings back memories of summer evenings warm enough to eat outside and veggies freshly picked from the garden.  Cole slaw is a must for barbecues and picnics, fried chicken and hot dogs, friday night fish fries and pot lucks at the town park.   Sometimes referred to as “German” or “Carolina” cole slaw, I prefer the vinegar version with fresh cabbage from the garden or farmers market, as it balances well with the earthier flavor of non-mass farmed cabbages.

I always assumed that the name came from a person or place named “Cole”, but the name is actually an Anglicization of the Dutch term “koolsla”, itself from “koolsalade”, which means “cabbage salad” in Dutch.  “Kool” and “Cole” derive from the Latin, colis, meaning “cabbage”.  Kool.

Colorful cole slaw

Colorful cole slaw

Ingredients:

  • 4 C        Cabbage (Green and or Red)
  • 1            Onion (small, minced)
  • 1            Carrot  (peeled, coarsely grated)
  • 1            Bell Pepper (red or yellow for color, sliced fine)
  • 1⁄3 C     Lucini Pinot Grigio Italian Wine Vinegar
  • 1⁄2 tsp  Dry Mustard
  • 1⁄2 tsp  Celery Seed
  • 1⁄2 tsp  Salt
  • 1⁄4 tsp  Black Pepper (fresh, ground)
  • 1⁄4 C      Sugar
  • 1⁄4 C     Lucini Tuscan Basil Infused Extra Virgin Olive Oil

Preparation:
Toss shredded and minced vegetables together in a large bowl.  Combine sugar, salt, pepper celery seed, mustard seed, vinegar, and pepper; whisk together. Toss with vegetables; cover and refrigerate for several hours or overnight.  Taste for sweetness and spices – many people prefer more sugar.

Pasta Salad

This simple pasta recipe is great as a side dish for meals at home or a certain hit when you bring it to BBQs and picnics, a nice variation to traditional macaroni salad.  The Lucini olive oil and artisinal vinaigrette are a healthier alternative to the usual mayonnaise-based dressings and add a lot more flavor to the dish.  Just about any fresh vegetable works well here, so add or substitute your favorites.  I find using about 1.5 – 2 cups of fresh veggies per pound of pasta works best.    I have added pesto, sun-dried tomatoes, broccoli, onions, pineapple, roasted peppers, finely diced carrots and celery, eggs, cooked mushrooms, corn, leftover greens and even cubed turkey, ham and Spam in the past.

Ingredients:

Use any vegetables you like

Use any vegetables you like

Preparation:

Cook pasta according to directions until al dente.

Drain pasta well and coat with salt, pepper, olive oil and cucumber vinaigrette until well distributed.  Add vegetables and stir well.  Refrgerate for at least 1 hour (I find overnight is best).  Bring salad up to room temperature, top with grated parmesan and serve.