Salads Archives - Page 4 of 7 -

November 10, 2014

Fennel Celery Salad {with Pomegranate and Pumpkin Seeds}

We finally got around to carving our pumpkins this past weekend. I am a firm believer in better late than never. After we carefully washed all of the seeds, we transferred them to the salad spinner to dry. My sweet 5-year old girl enthusiastically volunteered to do the spinning. She spun the spinner with all of her might and then, for whatever reason, she decided to take the lid off of the spinner while it was rapidly spinning and… pumpkin seeds went flying EVERYWHERE. Literally hundreds of seeds scattered over the entire kitchen and even into the connecting foyer. It was a sight to behold. I wanted to scream and make her pick up every one of those hundreds of seeds by herself, but instead I managed a heavy sigh and started helping her pick them up. My son offered to help as well and pretty soon all four of us were on our hands and knees picking up pumpkin seeds. Gotta love those unexpected family bonding experiences.

Even though pumpkin seeds, also known as pepitas, are sold throughout the year, I especially like adding them to my salads in the fall. They add a hint of crunch and a bit of extra protein. This Fennel Celery Salad seemed perfect for the addition of pumpkin seeds. Together with the pomegranate, they add another layer of color and texture. My favorite salads are green salads, but sometimes I enjoy the simple beauty of a white salad such as this one. The lemon dressing mellows out the licorice flavor of the fennel and the results are a bright, crisp, and refreshing salad.

Fennel Celery Salad {with Pomegranate and Pumpkin Seeds}

Serves: 4 small side portions

Ingredients

1 large fennel bulb
2 stalks celery
3 tablespoons shelled pumpkin seeds
3 tablespoons pomegranate seeds
1½ tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon white wine vinegar
¼ teaspoon sea salt
freshly ground pepper

Instructions

Trim the long stalks off of the fennel and save some of the thin leaves for garnish. Slice the fennel in half lengthwise and use a sharp knife to cut both halves into thin slices.
Thinly slice the celery on a diagonal.
In a medium sized bowl, combine the fennel, celery, and pumpkin seeds.
In a small bowl, whisk together the olive oil, lemon juice, vinegar, and salt. Pour dressing over salad and toss together. Season to taste with additional salt and pepper.
Transfer to a serving bowl and sprinkle pomegranate seeds and fennel leaves on top.

Notes

adapted from Alice Water's The Art of Simple Food

September 4, 2014

Beets, Shallots, and Feta with Mixed Greens

With my recent love for kale salads, I often forget how nice a simple bowl of mixed greens can be. Add some roasted beets, sautéed shallots, creamy crumbly feta, a drizzle of balsamic dijon dressing, and the bowl of mixed greens becomes absolutely divine. Beets, shallots, and feta with mixed greens is one of my favorite salads to serve when we have company for dinner.

If I’m planning on this salad for the evening meal, I try to make the beets and shallots much earlier in the day and then chill them in the refrigerator. Covering the beets with foil and adding just a little water when baking creates tender and moist beets while still retaining their flavor and nutrients. So much of building a salad is personal preference so use your own discretion when it comes to the quantities listed in the recipe. I enjoy the salty flavor of feta, but too much is overpowering to me so I tend to use less feta than a restaurant might perhaps use. I especially like the beets with the balsamic dijon dressing so sometimes I use more beets and less greens. Assembling salads can be such a beautiful thing.

Beets, Shallots, and Feta with Mixed Greens

Ingredients

Salad

3 medium beets, cleaned and scrubbed
2 cups sliced shallots, about 5 medium shallots
1 tablespoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon pepper
8 ounces mixed greens
½ cup crumbled feta

Dressing

4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon dijon mustard
¼ teaspoon kosher salt
pinch of ground black pepper

Instructions

Salad

Preheat oven to 375. Fill a shallow baking dish with ¼-inch of water. Place the beets in the pan and cover the pan with aluminum foil. Bake for 1 hour and 15 minutes. Insert a knife to test for doneness. If knife does not go in easily, bake for another 15-20 minutes and check again. Allow beets to cool completely.
Peel the cooled beets and cut into ¼-inch slices. Cut each slice into quarters and set aside.
In a frying pan, heat the olive oil over medium heat. Add the shallots, salt, and pepper and sauté for 5 minutes. Turn the heat to low and cook for an additional 10-15 minutes, until shallots are softened and start to turn golden. Allow shallots to cool completely.
In a large serving bowl, layer the mixed greens with the shallots, beets, and feta. Pour desired amount of dressing over the salad, tossing until salad is evenly coated. Serve immediately.

Dressing

Whisk together the olive oil, vinegar, dijon mustard, salt, and pepper.

August 14, 2014

Kale Salad with Toasted Buckwheat and Parmesan

This kale salad with toasted buckwheat and parmesan has a really lovely combination of flavors and textures, thanks to the crunchy buckwheat, salty parmesan, sweet raisins, nutty pine nuts, and bright lemon dressing. I have always loved the crunch that croutons add to salads, but I often skip them since they add little nutritional value. Toasted buckwheat is the perfect nutritious alternative to croutons and adds a refreshing crunchiness throughout the salad. And it’s gluten-free for all of my gluten-free friends out there!

Unlike other kale salads, this one is best eaten soon after it is prepared. After several hours, the buckwheat absorbs some of the moisture from the dressing and loses its crunch. If you would like to prepare it ahead of time, simply leave out the buckwheat and add it right before serving. I hope you love this salad as much as I do.

Kale Salad with Toasted Buckwheat and Parmesan

Ingredients

½ cup raw buckwheat groats*
2 teaspoons + 1 tablespoon olive oil
1 clove garlic, minced
1 bunch of lacinato kale (8-9 ounces)
1 ounce grated parmesan or pecorino, about ⅓ cup
¼ cup golden raisins
¼ cup pine nuts
1 tablespoon fresh lemon juice
sea salt and pepper to taste

Instructions

In a frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the garlic and sauté until garlic becomes fragrant, about 30 seconds. Add the buckwheat groats and stir often until buckwheat becomes golden and toasty, about 4-5 minutes. Allow buckwheat to cool completely.
Remove kale leaves from the tough stalks and chop the kale into shreds. Toss with the parmesan, raisins, pine nuts, and ¼ cup of the toasted buckwheat.
Whisk together the lemon juice and 1 tablespoon olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated. This is best served the same day it is prepared.

Notes

inspired by Smitten Kitchen and Bon Appetit

*This recipes makes double the amount of buckwheat needed for the salad. I usually make a double batch and save half of it for another day. If you would prefer not to do this, simply use half the amount of buckwheat, olive oil, and garlic when toasting the buckwheat.