salad Archives - Page 3 of 6 -

March 17, 2015

Kale Salad Tortillas with Za’atar Yogurt

I made lunch for just myself yesterday and was pleasantly surprised at the newfound freedom that went along with that. Cooking for only myself is something I rarely do these days so I found it refreshing not having to worry about pleasing anyone else’s palette besides my own. Don’t misunderstand, some of my greatest joys come from cooking for others and I love bringing people together to share a meal. It’s a privilege to be able to feed and nourish others. Lately though my kids have become frustratingly pickier eaters (Aren’t they supposed to become less picky as they grow older?!) and it’s interesting how my choices in food differ when it’s just me. These kale salad tortillas with za-atar yogurt… these are what my dreams are made of.

I mostly used the recipe for this kale salad, except this time I added thinly sliced fennel and substituted sunflower seeds and pepitas for the pine nuts. For the tortillas, I used sprouted multigrain, which I heated directly over an open flame on the stove. Carefully heating the tortillas this way achieves those beautiful charred edges without using a grill. I often find all-natural sprouted grain tortillas stiff and dry, but after a few minutes of heat, they become soft, pliable, and so much more toothsome.

Za’atar is a Middle Eastern spice blend that has lots of variations, but is usually a mixture of dried thyme, sumac, roasted sesame seeds, and salt. You can buy it pre-made in the spice aisle or make your own. The za’atar yogurt layered at the bottom and drizzled on top gives these tortillas that extra kick in flavor and creaminess. It adds a slight tang and complements the bright lemony kale salad perfectly. I ate all three of these for lunch.

And as it turns out, Ryan ended up giving these leftovers a thumbs up and my little girl willingly gave the salad a try, so there may be opportunities for me to make this again for the family after all.

Kale Salad Tortillas with Za'atar Yogurt

Serves: 12 6-inch tortillas

Ingredients

Kale Salad

1 bunch kale
2 cups thinly sliced red cabbage
1 cup grated carrots (about 2 medium carrots)
¾ cup thinly sliced fennel (about ½ fennel bulb)
3 tablespoons toasted sunflower seeds
3 tablespoons toasted pepitas
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
¼ teaspoon sea salt
dash of pepper
Za'atar Yogurt
1 cup plain whole milk or low fat yogurt
1 teaspoon za'atar
pinch of kosher salt
sprouted multigrain tortillas

Instructions

Kale Salad

Remove kale leaves from the tough stalks and thinly slice kale into shreds. Toss with the cabbage, carrots, fennel, and seeds.
Whisk olive oil, lemon juice, salt, and pepper together. Pour over salad, tossing together until salad is evenly coated. Season to taste with additional salt and pepper. Allow salad to marinate in dressing for 15 minutes or so while preparing tortillas and za'atar yogurt.
In a small bowl, whisk together the yogurt, za'atar, and salt. Set aside.
To prepare tortillas, turn a stove burner to medium high. Using tongs, carefully hold a tortilla over the open flame, about 2 minutes per side until tortilla becomes soft and pliable and edges begin to char. While tortilla is still warm, gently mold tortilla into a taco shape. Repeat with the remaining tortillas.
To assemble, spread 1 tablespoon za'atar yogurt on the bottom of the tortilla. Top with kale salad and an additional drizzle of yogurt. Serve immediately.

December 18, 2014

Kale Quinoa Salad with Pickled Onions, Raisins, and Pine Nuts

Kale salad time again because I love eating kale salads more than anything else in this world. Goodness, how times have changed. When I was in high school, I could proudly eat an entire pint of Ben & Jerry’s in one sitting because ice cream was my favorite thing to eat. Now, however, if someone were to present me with the choice between pints of ice cream, a platter of cookies, or a giant kale salad, I would in all honesty choose the kale salad. The rest of the family thinks I’m strange, but I like to just think of myself as healthy.

This Kale Quinoa Salad with Pickled Onions, Raisins, and Pine Nuts is inspired from a salad I had at Social Kitchen and Bar a couple years ago. (Yes, the salad was so good that I am still thinking about it two years later.) Since I don’t live close enough to frequently dine at the restaurant, I did my best to recreate the salad at home. Hello to my new favorite.

I listed general amounts of ingredients in the recipe below, but really there is so much liberty that can used when assembling salads. Increase the quinoa if you’d like a heartier grain salad or add some extra cheese for a stronger parmesan or romano flavor. The pickled onions add a lot to this salad though so don’t skip those. (Note that it’s important to find raw and unfiltered apple cider vinegar for pickling the onions because pasteurized apple cider vinegar does not have the same health benefits.) This salad is a bit salty, a bit tart, and a bit sweet. With all of those holiday cookies around during this season, now is the perfect time balance it all out with this marvelous kale salad.

Kale Quinoa Salad with Pickled Onions, Raisins, and Pine Nuts

Ingredients

8-10 cups chopped kale, from 1 large bunch, tough stalks removed
⅓ cup raisins
⅓ cup pine nuts
½ cup cooked quinoa
½ cup romano or parmesan cheese, grated
½ cup pickled red onion (see recipe below)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Instructions

Toast pine nuts in a single layer in a 350 oven for 2-3 minutes. Watch carefully because the pine nuts burn easily.
In a large bowl, mix together the kale with the raisins, pine nuts, quinoa, cheese and pickled onion.
Whisk together the vinegar and olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated.

Pickled Red Onions

Ingredients

1 cup sliced red onion
½ cup water
½ cup cider vinegar
1 tsp honey
½ teaspoon kosher salt
¼ teaspoon mustard seeds

Instructions

In a small saucepan, bring 3 cups of water to a boil. Add the onions and turn off heat. Allow the onions to sit in the hot water for 1 minute. Drain and add onions to a small glass jar.
In a small mixing bowl, combine the water, cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the onions and sprinkle in the mustard seeds. Allow onions to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.

Notes

adapted from Bon Appetit

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