Salad

Array

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

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Tomato-centric Panzanella Salad

Modified from https://www.washingtonpost.com/news/voraciously/wp/2019/07/31/fr...

  • 2 cups packed, torn pieces sourdough bread, including crusts (into small bite-sized pieces)
  • ½ cup olive oil
  • 3 medium ripe heirloom tomatoes, hulled and cut into bite-size wedges
  • 1 teaspoon kosher or sea salt, plus more as needed
  • 1 teaspoon minced garlic
  • 1 minced shallot
  • 1 tablespoon white wine vinegar
  • Freshly cracked black pepper
  • 10 fresh basil leaves, cut into very thin slices
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Spicy Shrimp Salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

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Fattoush Salad

The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

Ingredients

1 whole wheat pita bread
[roughly equal parts cucumber, tomato, red pepper + half-part onion]
1 large English cucumber OR 2 small Persian cucumbers, diced

Fattoush Salad
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Mango and Cucumber Chow

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Mango Chow
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Stone Fruit salad

  • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
  • 1 shallot, thinly sliced
  • ¼ cup marcona almonds or hazelnuts
  • sharp greens (watercress)
  • mint
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. Champagne vinegar or white wine vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

Stone Fruit Salad
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Bloody Mary Tomato Salad

  • cherry tomatoes halved or heirloom tomatoes, sliced
  • chopped red onion
  • diced celery, optional

  • 3 tablespoons Sherry vinegar, divided

  • 3 tablespoons prepared horseradish
  • 2 tablespoon Worcestershire sauce
  • Juice of 1 lime
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

Bloody Mary Tomato Salad
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Pumpkin Recipes Galore

Some untried pumpkin-based recipes from one of our local farmer's market vendors.

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Persimmon with Burrata

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

Persimmon with Burrata
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Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
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Savory Summer Salad

Inspired by something I saw on a menu, I created this nice summer salad.

Lettuce
Cherry tomatoes
Red Onion
Red pepper
Corn
Avocado
Hard-boiled egg
Bacon (sub: shredded brisket, fried onions)

Dressing:
Mayo
Grated parmesan
Lemon juice
Salt and pepper

or vinaigrette thickened with a little mayo

Summer Salad
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Timatim (Ethiopian Tomato/Jalapeno) Salad

1 tbsp olive oil
3 tbsp lemon juice
1 medium onion, finely chopped
2 large tomato
2 jalapeño peppers, finely chopped
1/2 tbsp salt

Timatim Salad
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TaKorean Spiced Kale Slaw with Hoisin Tofu

So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

Korean Kale Slaw
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Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
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Parsley, Red Onion and Pomegranate Salad

1 medium red onion, thinly sliced
½ teaspoon sugar
½ teaspoon ground sumac
Kosher salt

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or ½ tsp. honey
2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
¼ cup pomegranate seeds

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

Parsly, Red Onion and Pomegranate Salad
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Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
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Lao Crispy Rice Salad

We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

Crispy Rice Lao Salad
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Root Vegetable Slaw

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

Root Vegetable Slaw
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Raw Kale and Brussels Sprouts Salad

This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

Serves 2 as a main, 4 as a side.

For the salad:

1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
1/2 cup almonds with skins, coarsely chopped
1/2 cup finely grated Pecorino

For the dressing:

1/4 cup fresh lemon juice
1/2 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper

Kale and Brussels Sprouts Salad 2013
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Herb Salad with Thai Beef or Chinese Sweet Sausage

Adapted from Cook's Illustrated.

This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

3 tablespoons lime juice (from 2 limes)
2 tablespoons fish sauce (sub soy sauce)
½ teaspoon sugar
2 shallots, diced
1½ cups fresh mint leaves, chopped
1½ cups fresh cilantro leaves, chopped
1 birds eye chili, stemmed and finely chopped
1 seedless English cucumber, diced
1 tablespoon white rice (optional)

Thai Beef Salad
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Basmati Rice Salad

Based on this recipe from Bon Appetit

Dressing
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper

Salad
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs

Rice Salad
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Tomato Salad with Shallot Vinaigrette

A nice Bon Appetit recipe that is a great summer side.

1 tablespoons minced shallots
2 tablespoons red wine or sherry vinegar
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
Freshly ground black pepper
3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Tomato Salad
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Black Rice Salad with Mango and Peanuts

This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

Serves 2-4

1 orange
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 tablespoon fish sauce (optional)
1 cup black rice (preferably Lotus Foods Forbidden Rice)

Black Rice with Mango Salad
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Strawberry, Almond, and Pea Salad

A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

1/2 cup Marcona almonds
2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup olive oil
2 cups baby arugula or watercress, thick stems trimmed
2 cups pea vines
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
1 ounce Parmesan, shaved

Strawberry Salad
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Fennel Citrus Salad

1 Grapefruit
1 Lemon
(other citrus as desired)
1 bulb fennel, thinly sliced, and some fronds
1 cup dried chickpeas, rehydrated and cooked
greens (optional)
5 oz feta, crumbled (optional)

Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.

Via http://www.bonappetit.com/recipes/2013/03/chickpea-fennel-and-ci...

Fennel Citrus Salad
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Beet, Rhubarb and Citrus Salad

Serves 2

Pickled beets (or 1 large beet, roasted or boiled until tender, peeled, and cut into wedges)
1 large orange
Watercress or arugula (approx 2-3 cups)
1/2 cup coarsely crumbled feta cheese
1/2 lb rhubarb (about 3 stalks), trimmed and cut into 1/2" slices
1/4 cup sugar

2 tablespoons extra-virgin olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon sugar

Prepare rhubarb (can be made ahead):

Beet, Rhubarb and Citrus Salad
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Indian Salad

Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

Indian Salad
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Po-Boy Salad

For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

Oyster Po-Boy salad
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Chana Chaat

Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

Chana Chat
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Three Indian Chutneys

These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

Indian Chutneys
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Moroccan Carrot Salad

Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad

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  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • Carrot Salad
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    Pasta Salad with Melon, Pancetta, and Ricotta Salata

    Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

    Ingredients

    2 ounces thinly sliced pancetta (Italian bacon)
    4 ounces orecchiette (ear-shaped pasta)
    3 tablespoons extra-virgin olive oil
    3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
    1 1/2 cups 3/4" square diced pieces peeled cantaloupe
    1/3 cup coarsely chopped fresh mint

    Pasta Salad with melon, ricotta, pancetta and mint
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    Middle Eastern Salad

    I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

    The basic vegetable components of the salad are:
    Diced tomatoes (or halved cherry tomatoes)

    Fattoush salad with fried chickpeas
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    Panzanella Salad

    Basically a recipe of my own creation

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  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
  • Panzanella Salad
    4.5
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    Bean Salad

    This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

    1 can black beans
    1 can pinto or small red beans
    1 can small white beans
    2-3 jalapenos, chopped
    1 medium white onion, diced
    1 bunch cilantro, lightly chopped
    juice of 2 limes
    1 can or 2 ears corn (boil, cut off kernels)
    salt and pepper to taste
    salsa, to taste

    Avocado
    Tomato
    more limes to taste

    Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

    Bean Salad
    3.5
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    Party Pasta Salad

    I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

    1 lb pasta (orecchiette or some other smallish one preferred)
    1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
    1/2 small red onion, finely diced
    1 small tomato, finely diced
    ~1/2 lb feta, crumbled.

    Pasta Salad
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    Curry Chicken Salad

    A recipe of my own creation, but inspired by this one.

    I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

    Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
    Apple, diced into small pieces
    Red onion, diced into small pieces
    Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
    Cilantro, finely chopped

    Curry Chicken Salad
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    Wheat Berry, Fennel, and Pomegranate Salad

    I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

    Serves 2 as a main course or 4 as a side

    1/4 cup plus 1 tablespoon olive oil

    Wheat Berry Salad
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    Caesar Salad

    For the Cæsar salad dressing:

    • 1 clove garlic, chopped
    • 2-3 anchovy fillets
    • 1 egg yolk
    • 1/2 tsp Dijon mustard
    • 1 lemon, juiced
    • 1/4 cup extra-virgin olive oil
    • 1/8 cup freshly grated Parmesan, plus extra for garnish
    • Freshly ground black pepper

    Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

    For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)

    Caesar Salad components
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    Pickled Beets

    Yield: 5 pints

    ~12 medium sized beets (ideally, your beets are the same diameter as your jars)
    1 cup water
    1 cup white vinegar
    1 cup sugar

    Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

    Put beets in boiling water for 30-45 minutes (until they peel easily).

    Peel beets. Put in cold water to cool.

    While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

    Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

    Beets
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    Sweet Pickles

    This is the recipe I used for our annual batch of canned sweet pickles.

    Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

    • ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
    • 1 medium white onion, thinly sliced
    • 2 cups vinegar (split between white vinegar and rice vinegar)
    • 1 cup sugar
    • Salt

    Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

    Heat jars and lids.

    Sweet Pickles
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    Chilled Watermelon Soup

    From http://www.epicurious.com/recipes/food/views/Chilled-Watermelon-... , but the flavor profile would probably also make a great salad.

    6 pounds yellow or red seedless watermelon, diced (9 cups)
    2 tablespoons chopped fresh mint
    1 tablespoon sugar
    2 tablespoons fresh lemon juice
    1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
    1 teaspoon chopped ginger
    8 teaspoons crumbled feta
    1/4 cup sparkling wine (or sparkling water)

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    Tomato Vinegarette

    This salad dressing recipe is courtesy of Casey Taylor Patten of Taylor Gourmet, a Gourmet Italian Deli in DC. I had it on an arugula and watercress salad at the H Street Freshfarm Market, a few months ago. This dressing is particularly nice on a sweetish salad - strawberries, oranges, goat cheese, red onions, and candied pecans were on the first salad I tried it with. My one note is that if your olive oil is very olivy, it can overwhelm the flavor. Either use a milder oil or forgot the olive oil altogether. I thought it tasted great either way.

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    Pepper Slaw

    1/4 lb. shredded green cabbage
    2/3 red bell pepper, cut into slivers
    1/3 green bell pepper, cut into slivers
    1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
    1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
    2 Tbsp sugar
    Salt and celery seed (or celery salt) to taste
    Pepper

    Pepper Slaw
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    Sauteed Fresh Chickpeas

    Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

    2 cups fresh garbanzo beans, washed
    olive oil to coat pan
    pat butter (if desired, for flavor)
    1 tbsp lemon juice
    1 tbsp water

    Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

    Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

    Fresh Chickpeas
    4.5
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    Chinese Chicken Salad

    I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

    Salad:

    4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
    5-10 snow peas, washed and sliced into 1/2" wide pieces
    5-10 thin strips red pepper
    10-20 thin slices carrot (made on grater/peeler)
    10ish thin slices cucumber
    2 green onions, sliced

    Chinese Chicken Salad
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    Audrey's Cole Slaw

    I learned to make this by watching my mom, so I don't really have an exact recipe. But, this is my best guess:

    1/2 green cabbage, shredded with "slicer" disk in food processor
    1/2 cup mayonnaise
    1/8 cup of sugar
    2-3 Tbsp apple cider or red wine vinegar
    1/2 tsp of horseradish (red or white, doesn't really matter)
    Fresh-ground black pepper to taste
    Optional: slivers of apples, raisins, or halved grapes - for a little extra sweet explosion

    Cole Slaw
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    (Lightly) Candied Pecans

    Jon's grandmother has a pecan tree in her yard. Two years ago, it was very prolific and we received a huge bag of pecans to bring back to DC. Having now waited two years for Jon to make a pecan pie, I decided to candy some of them. Note these are not the heavily sugared pecans you would have as a dessert, but more like a salad topper.

    From http://www.slashfood.com/2006/10/24/candied-pecans-easy-and-addictive/

    CandiedPecans
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    Fresh Mango Salsa / Chutney

    This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

    Mango Salsa
    4.5
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    Lebanese Tabbouleh

    From Epicurious

    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 cucumber, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Tabbouleh
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