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the ultimate fall salad.

November 21, 2011 in Dinner Party Worthy, Salad Bar with 4 Comments

Salad on Thanksgiving?

Totally.

But – it has to be remarkable. It has to be…well, this one. It’s everything you could want in a salad this time of year: sweet cranberries, strips of crisp red onion, juicy Bosc pear wedges, and crunchy toasted hazelnuts. The combination of flavors and textures is spot on. There are a few extra – though painless – things you need to do, like soak your onions in water to remove the harsh bite, plump your cranberries in a bit of dressing, and then there are the hazelnuts – which always require that extra step of removing the skins…

mexican {mixed vegetable} salad.

November 7, 2011 in On the Side, Salad Bar with 2 Comments

Remember the other day when I told you that I figured out the secret to making oneself feel good about eating all of our favorite Latin-American dishes?

Well, I found another one – this one dedicated especially to Mexican food. Because something heavy, rich, or cheesy just begs for a cleaner, crisper, and healthier friend to hang out with. That, or this makes us feel better about eating it. Either way.

{I like eating Mexican food – particularly those heavy, rich, and cheesy types – so I’m not about to complain when I find multiple healthy pairings to go along with it}

romaine + avocado salad with red onion.

October 12, 2011 in On the Side, Salad Bar with 1 Comment

Oh… It’s a salad.

Yeah… I know what you’re thinking. Romaine, avocado, and red onion? Is that all?

B-O-R-I-N-G.

This salad isn’t rocket science – it’s true. But we all know what I’m about to say, don’t we? Here, now it’s your turn to be a know-it-all… That’s right: Simplicity isn’t a bad thing. Simplicity is good.

tomato + watermelon salad.

September 23, 2011 in On the Side, Salad Bar with 0 Comments

Have you ever eaten something that’s made you moan?

Seriously. I bet you have. And I bet it was something sinful – maybe a super-rich dessert, or a perfectly marbled rib-eye that just melted in your mouth.

I bet it wasn’t a salad.

That’s right – this salad made me moan. From my first bite, all the way until I ate the leftovers at work days later. I can’t even remember the last time I ate leftover salad and even remotely enjoyed. And this one… I just didn’t want it to end.

{rustic} cherry tomato + olive salad.

August 5, 2011 in On the Side, Salad Bar, Starters with 1 Comment

I’m pretty excited to share this recipe with you.

For a couple of reasons. First of all, this salad is one you’ll be making again and again. Or at least I will. It’s my ideal starter salad for summer. It’s also from Jaime Oliver, so that’s where the fun begins. I love his food, and I love the way he writes his recipes – like he’s talking to you.

I’m also super-excited to tell you about the cookbook from which I got this recipe. It’s called, “The 150 Best American Recipes: Indispensable Recipes from Legendary Chefs and Undiscovered Cooks.” I swear by this book, so much so that I’ll be posting a separate review on it.

One of the reasons I love this book is that the authors have tested and re-tested every recipe – not only do they let you know what they discovered along the way, but they also provide great tips every cook should know. Such as: Never refrigerate tomatoes. This will destroy their flavor and turn them mealy. Who would’ve thunk it?

Now, I already told you the fun started with the carefree way Jamie writes the recipe, but the real fun is in physically making this salad. That’s right – this is physical. You crush the tomatoes with your very own hands, and you use pitted olives (because they have more flavor!), which you get to smash and de-pit yourself, too. It couldn’t be easier to make in a pinch, no recipe required: All you need to remember is 4 parts cherry tomatoes, to 1 part olives – add a splash of vinegar and olive oil, and toss in handfuls of fresh arugula and basil.

Rustic. Simple. Perfect.

Cherry Tomato Salad with Olives

From The Naked Chef Takes Off by Jamie Oliver

2 pints cherry tomatoes (preferably different colors)
1/2 cup unpitted olives (any kind)
Red wine vinegar
Freshly ground black pepper
Extra-virgin olive oil
1 handful of torn fresh basil leaves
1 handful of torn arugula leaves

In a large serving bowl, squash the cherry tomatoes with one hand while holding the other over them so they don’t splatter all over everything. Put the olives on a cutting board and gently smash them with a rolling pin, a cup, or even your thumb. Remove the pits and add the olives to the salad bowl.

Drizzle in a little vinegar and grind some pepper on top. Add the oil and toss. Just before serving, “rip in,” as Oliver says, the basil and arugula and toss well.

Serves 6.

rainbow chopped salad.

May 16, 2011 in Healthy Eats, Salad Bar with 0 Comments

I typically don’t use recipes for weeknight salads, but every now and then I stumble upon something unique and fabulous that I simply must try.

Such was the case with this gorgeously colorful salad that I actually first saw in my print edition of Bon Appétit a couple of months ago. It’s full of all kinds of delicious fruits like apple, Asian pear, and mango – and my favorite addition, the red cabbage, which adds so much crunch and texture. The dressing is also something different that what I normally would use, with the red wine vinegar and the hazelnut oil, which is a perfect pairing with the toasted hazelnuts tossed in the salad. And then, there’s the blue cheese, which was deemed optional in the original recipe – I, however, feel it’s a must. The flavors are all so unique and unexpected, and yet they pair together wonderfully.

I added chilled, cooked shrimp to make this a main course, but you could also certainly use chicken breast. Or even go without – this salad’s got plenty going on to keep you satisfied.

Rainbow Chopped Salad

Adapted from Bon Appétit

6 cups chopped romaine hearts {or 2 bags}
1 small head red cabbage, sliced
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup crumbled blue cheese
3 cups cooked shrimp or chicken breast, diced {for a main course salad}

Shallot Vinaigrette:

1/2 cup red wine vinegar
1 shallot, finely chopped
1 tablespoon honey
1/4 – 1/2 cup hazelnut oil or extra-virgin olive oil
Kosher salt and freshly ground pepper

To make the dressing, whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste. Combine romaine and next 5 ingredients in very large bowl (or even 2 large bowls); toss to blend. Add dressing and toss to coat. Divide salad among plates. Sprinkle with blue cheese and serve.

Serves 4 as a main course, 8 as a side or starter.

arugula salad with lemon-parmesan dressing.

April 20, 2011 in Dinner Party Worthy, Fabulously Simple, Salad Bar with 1 Comment

Yes, it’s {yet another} arugula salad.

Clearly, I can’t get enough of the stuff.

When I’m serving it as a side salad or starter, I usually opt for the simplest preparation: a squeeze of lemon and a drizzle of oil, and perhaps a few shards of fresh Parmesan.

This salad is basically a juiced-up version of that. Instead, you’re just creating a dressing from those same ingredients. You can add cherry tomatoes, or whatever else your heart desires – maybe some red onion or oil-cured olives. The dressing gives it such a punch of flavor; I love that you can taste the Parmesan in every bite.

Arugula Salad with Lemon-Parmesan Dressing

Adapted from Bon Appétit

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 5-oz container baby arugula
1 cup halved cherry tomatoes

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Serves 4 as a starter.

arugula + italian tuna salad.

April 11, 2011 in Healthy Eats, Salad Bar, Weeknight Fix with 2 Comments

Allow me to introduce you to my latest favorite weeknight fix.

Or – perhaps I should introduce to my latest favorite ingredient: canned Italian tuna packed in olive oil. It’s the secret to this salad, and the secret to getting a complete, protein-packed meal on the table – no cooking involved.

I’m thinking about making this salad a weekly thing. It’s so delicious, and so easy to throw together with staple ingredients you can easily keep on hand – like white cannellini beans, tuna, and a hunk of Parmigiano-Reggiano.

I suppose you could use regular canned tuna, but the Italian tuna in the olive oil is so much more flavorful. I recommend splurging and stocking up on a few cans. This way, all you’ll need to remember to pick up from the store is the arugula and tomatoes and you’ll have a healthy, delicious meal ready any night of the week.

Arugula, Italian Tuna, and White Bean Salad

Adapted from Cooking Light

Juice of 1 lemon
2 – 3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata or Niçoise olives
1/2 red onion, sliced
2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package fresh baby arugula
2 ounces Parmigiano-Reggiano cheese, shaved

Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 5 ingredients (through arugula); toss. Top with cheese.

Serves 4.

wedge salad with warm bacon + blue cheese dressing.

March 23, 2011 in Recipe Arsenal, Salad Bar, Starters with 2 Comments

Do you ever find that you have go-to dishes you always order when dining out, yet you rarely make them at home?

For me, such was the deal with the wedge salad. I have ordered this steakhouse favorite on countless occasions, but this was the first time I’d ever made it at home.

And that’s a shame – because it’s so easy! I love that you can also lighten it up a bit by using light mayo and buttermilk, and trust me – it’s still just as delicious. It’s no secret that we love red wine + steak night at our casa, and I think I’ve found the perfect starter/side dish for when we’re craving something lighter than mac and cheese or potatoes.

{Stay tuned for the ridiculous rib-eye we paired this with!}

Wedge Salad with Warm Bacon + Blue Cheese Dressing

Adapted from Bon Appétit

1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

For dressing:

1 cup mayonnaise {I use light}
1 good squeeze fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup crumbled blue cheese
1/2 cup buttermilk, or more

First, make dressing. Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. Add buttermilk and thin with more if necessary to desired consistency. Do this ahead of time, if possible, so the flavors have time to meld together.

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

skirt steak + arugula salad with blue cheese.

December 16, 2010 in Fabulously Simple, Salad Bar with 3 Comments

This time of year, we could all use a little more salad in our lives.

This salad, however, isn’t your average salad. This salad just so happens to be filled with some of my favorite ingredients ever to exist. Anything with arugula instantly wins me over, and I love the addition of skirt steak – it’s a great way to mix up the usual grilled chicken routine. Topping it all off with a super-easy mustard vinaigrette and crumbles of fresh blue cheese just takes it to the next level. It’s so delish, and best of all, so simple – you’ll be ready to eat in less than 15 minutes.

Which means more of another thing we could all use more of right about now: TIME! Cheers to that!

Skirt Steak + Arugula Salad with Blue Cheese and Mustard Vinaigrette

Via Smitten Kitchen, adapted from Gourmet

1 pound skirt steak, trimmed of excess fat, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
3 tablespoons minced chives, 2 thinly sliced scallions, or 3 tablespoons finely chopped red onion {for garnish}

For the Steakhouse Mustard Vinaigrette:

1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

Got a cast-iron skillet?

Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and let it cook for 5 minutes without touching it. Turn it once, and cook for another 3 minutes for medium-rare.

Got a grill?

Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. If using an indoor grill, heat to medium-high and cook for about the same time.

Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then add garnish of your choosing. Serve with additional vinaigrette on the side.

Serves 4.