Tag Archives: salad

14

Jul. ’17

Summer Salads: Arugula, Oranges and Fennel

Arugula, Orange and Fennel Salad

Ingredients

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

4 large oranges

6-7 cups arugula, trimmed

1 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise

2 ripe avocadoes, peeled and cut into small cubes

Pecorino Romano cheese

Directions

Whisk olive oil and lemon juice in small bowl to blend. Season dressing with salt and pepper to taste.

Cut off peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and orange segments in large bowl. Toss with enough dressing to coat. Add avocado and gently toss to combine. Garnish salad with long, thin strips of Pecorino Romano cheese shaved with a vegetable peeler. Serves 4.

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21

Apr. ’15

Panzanella (Tomato and Bread Salad)

 

Panzanella

This is a very popular country salad from the Florentine area of Italy.  It needs a firm, coarse-textured bread to be good.

Ingredients

2 c. coarse white bread, crusts removed

6 ripe tomatoes

1 red onion

1/2 cucumber

2 stalks of celery

6 sprigs of basil leaves, shredded

6 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste.

Directions

Cut the bread into small pieces (1/4 – 1/2 inch square)  Put the bread into a large salad bowl and sprinkle with cold water so it is well moistened but not soggy.  Add all the vegetables, cut into pieces or slices and the finely sliced basil.  Dress with oil, vinegar, salt and pepper.  Stir well and leave for 30 minutes so the bread can absorb the dressing before serving.

 

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03

Oct. ’13

Quinoa Salad with Honey Apple Cider Viniagrette

Salad

1 c. dried quinoa

1 1/2 c. water

1/2 c. whole almonds, unroasted and unsalted

1 c. dried cherries

1/2 c. sliced scallions

1/4 c. yellow bell pepper, chopped,

1/4 c. fresh cilantro, chopped

Dressing

1/2 c. olive oil

2 T. apple cider vinegar

1/4 c. honey

 

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the almonds, cherries, scallions, yellow bell pepper and cilantro.  Combine all ingredients for dressing in a jar and shake to blend. Pour over quinoa, almonds, cherries and vegetables and toss lightly to coat. Season to taste with salt and pepper. Chill before serving. Serves 4-6.

 

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18

May. ’13

Mediterranean Broccoli Salad

broccoli salad

Ingredients:

4 c. broccoli florets

1/2 c. garbanzo beans

1/2 c. pitted kalamata olives

1/2 red bell pepper

1/2 c. crumbled feta cheese

1/4 c. olive oil

Directions:

Steam broccoli florets for 2 minutes and rinse with cold water. Slice bell pepper into thin strips and then cut the strips into thirds. Combine all ingredients in a bowl, add olive oil and toss lightly.  Season with salt and pepper to taste.

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