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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.

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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.

arugula + peach salad with creamy chive vinaigrette.

September 15, 2010 in Dinner Party Worthy, Fabulously Simple, Salad Bar with 4 Comments

When it comes to side salads, we all know that I enjoy serving my standard green salad and creamy mustard vinaigrette, à la Ina Garten.

Arugula dressed with fresh lemon juice and shaved Parmigiano-Reggiano is also a repeat offender.

And now, I have a new standby to add to the mix. Bon Appétit calls it, ” the classic side salad reconsidered, with lush peaches standing in for tomatoes.” This is a great way to think of it, and it happens to be perfect for the occasional dinner guest who doesn’t like tomatoes.

I don’t typically use cream when I make a vinaigrette, but here it worked. I think a buttermilk would substitute perfectly, and you can always use some mayo or an egg yolk to creamify your dressing – which is what I typically do. If you’ve got the cream on hand, however, I say stick with it. As the old adage goes, if ain’t broke…

And we must at least mention the chives. They are truly what makes this dressing, and entire salad, in my opinion. Herbs are a great addition to any vinaigrette, as they add lots of flavor without adding calories. And the flavor of a chive is a perfect match for the cream in this dressing.

Peppery arugula, creamy-chivey dressing, and the sweetness of a peach. Brilliant.

Arugula + Peach Salad with Creamy Chive Vinaigrette

Recipe courtesy of Bon Appétit

  • 2 large ripe peaches
  • 2 tablespoons fresh lemon juice, divided
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons whipping cream
  • 1/3 cup finely chopped fresh chives
  • 12 cups  arugula (about 6 ounces)

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper.

Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

Serves 6.

salmon niçoise platter.

August 10, 2010 in Dinner Party Worthy, Healthy Eats, Salad Bar with 4 Comments

Would you believe me if I told you this was my favorite salad?

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It’s true. I know, I say it a lot.

Ask anyone who’s ever had the pleasure of dining out with me. If a Niçoise salad is on the menu, I’m ordering it. Whether it’s served with salmon, seared tuna – even tuna from a can, which happens to be the traditional way to go – the decision is easy. I’m in.

And now that I’ve started making it at home, it’s really on. The best part? It’s easy enough to throw together on a weeknight for two, and yet equally impressive when serving for a larger crowd.

Trust me. Your friends will love it. Try serving it on a fish platter, like this. They’ll go crazy.

Roasted Salmon Niçoise Platter

{à la Ina Garten}

Adapted to serve 2-4

  • 1 lemon
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons Dijon mustard
  • A few garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 2-4 salmon fillets
  • Potatoes of your choice, cooked and cut into slices {I used baby red potatoes}
  • Haricots verts, blanched
  • Tomatoes {either cherry or cut into wedges}
  • Hard-booked eggs, halved
  • Salad greens {I used mixed – you could also use watercress or arugula}
  • Handful mixed olives
  • Anchovies, optional

For the vinaigrette:

  • 2 tablespoons champagne vinegar {or white wine vinegar}
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/4 cup good olive oil

Preheat oven to 500 degrees.

Begin with a simple marinade for your salmon. Zest and juice your lemon and whisk in equal splashes of olive oil and Dijon mustard. Add garlic, season with salt and pepper, and pour the mixture over the fish (on a sheet pan covered in foil for easy clean-up). Let it sit for about 15 minutes or so.

To cook the potatoes, bring them to a boil in a large pot of salted water. Lower the heat and let them simmer for 10-15 minutes until they’re slightly tender when pierced with a fork. Drain them, placing the colander of potatoes back over the pot and cover with a clean kitchen towel. Let them steam for about 15-20 minutes. To blanch the haricots verts, place them in a pot of boiling water for about a minute, remove and place into an ice bath. If you need help hard-boiling your eggs, click here.

Roast the salmon in the oven for about 10 to 15 minutes, depending on how big the pieces are. You want it almost cooked through. Remove to a plate and allow it to rest for 10-15 minutes.

To make the vinaigrette, whisk together Dijon mustard and vinegar. Season with salt and pepper, and slowly whisk in olive oil. Now just spread your greens on a platter, and top with all of your ingredients. Drizzle with vinaigrette and enjoy.

waldorf chicken salad, lightened up.

August 2, 2010 in Healthy Eats, Salad Bar with 3 Comments

Greek yogurt has officially changed my life.

At first, it only found its way into the mini-meals I consume throughout the day, usually consisting of yogurt, berries, nuts, and bit of honey.

But now – since discovering that you can use it in place of mayo in a creamy chicken {or tuna} salad – now, it’s on.

Why am I so obsessed? For one, it packs a serious protein punch: one cup gets you about 20 grams. And when you use the plain, which I do, you’re getting the lowest amount of sugar possible. It’s also fat free, of course, and it has a perfectly creamy and slightly tangy taste.

It’s perfect in this salad, which I made for dinner served over a bed of cold, crisp Romaine. You could also eat it plain, or grab some bread or a wrap and sandwich it up. The idea is that you’re replacing half of the mayo – or less, or more if you’d like – with the Greek yogurt, lowering the total fat content and up-ing the protein. It’s a pretty much a win-win.

Skinny Waldorf Chicken Salad

Adapted from Skinny Taste

  • 2 poached chicken breasts, cubed {I poached in water; see original recipe if you want to use chicken broth}
  • 2 apples, chopped
  • 2 cups halved red seedless grapes
  • 1 cup celery, chopped
  • 1/4 – 1/2 cup good light mayo
  • 1/4 – 1/2 cup fat free plain Greek yogurt
  • Kosher salt and freshly ground pepper
  • 1/4 cup pecans or walnuts
  • Mixed greens of your choice {I used Romaine}

To poach the chicken, place the breasts in a pot and fill the pot with enough water to cover them. Bring the water to a boil, and then turn the heat down and let them simmer for a few minutes. Take the pot off the heat, cover it, and let the chicken continue to cook for about 15-20 minutes. You can use chicken broth instead of water if you’d like, and adding veggies or herbs will help you add more flavor. I wasn’t that concerned with flavoring the chicken for a salad like this, but I did throw in a few celery leaves just because they were there.

Combine all ingredients, adding nuts just before serving, and serve over salad greens of your choice.

I used more Greek yogurt than Gina did in her original recipe, because I wanted to make it even healthier – and we all know I’m a little protein obsessed. Feel free to play with the proportions to your taste.

the salad bar: the ultimate summer salad.

July 26, 2010 in Healthy Eats, Salad Bar with 3 Comments

A salad is always a good way to start the week, especially after weekends of food + drink debauchery.

Especially when said salad has bacon. And pan-fried fresh corn.

Um, yeah. I went there.

There’s also grape tomatoes, avocado, and grilled chicken. Probably some red onion. And did I mention there was bacon? And we can’t forget about the dressing. Or maybe we can – because I just did. I can’t remember what’s in the dressing. It’s definitely an herb vinaigrette. I’m thinking basil.

What do you think? Let’s go with basil. Chop some up, and add a good squeeze of lemon. Salt and pepper, and slowly whisk in your olive oil. That’s it. Fresh basil-lemon vinaigrette.

Let’s get back to this pan-fried corn. Eating it alone is heaven, and adding it to a salad is just outrageous. Fresh corn right off the cob, a little butter, and some salt + pepper = a party in your frying pan. I used to eat this stuff all the time growing up, and let me just tell you – it’s addicting. The fresh corn just sings here, but in a crunch frozen or even (gasp!) canned would do. But it would have to be a very big crunch.

Go. Make it. Now.

the salad bar: grilled chicken BLT salad.

July 18, 2010 in Fabulously Simple, Healthy Eats, Salad Bar with 7 Comments

You will love this salad. Trust.

I mean, it has bacon. And tomatoes… But not just any tomatoes. Roasted cherry tomatoes.

Something magic happens when you roast tomatoes; in fact, I think it was this salad that got Daniel to first warm up to the little red guys. I know, it’s hard to believe there are people out there {and lots of them} who hate tomatoes. Well, there are. And they probably just haven’t tried them roasted.

And then there’s the dressing. It’s a buttermilk dressing (a lower-fat version, of course) with these little bits of chopped green onion swimming throughout it. It’s creamy, tangy, and the perfect match for this salad.

BLT Salad with Grilled Chicken and Buttermilk Dressing

Recipe adapted from Steamy Kitchen: Fresh Flavors Fast Cookbook from Martha Stewart Everyday Food

6 slices bacon
1-2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup low-fat buttermilk
2 tablespoons light mayonnaise
1-2 tablespoon apple cider vinegar
1 green onion, trimmed and thinly sliced
1 bag romaine lettuce (or 1 pound romaine hearts, coarsely chopped), or other salad greens of your choice
1 pint cherry tomatoes
2 grilled chicken breasts, sliced

Preheat oven to 400°. Arrange bacon in a single layer on a rimmed baking sheet. Arrange cherry tomatoes on another sheet pan; drizzle olive oil overtop and season with salt and pepper. After 12-15 minutes, the bacon should be crisp; after about 10 minutes, the tomatoes should be done. Take them out accordingly, crumbling or cutting the bacon into large pieces.

In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Fill a bowl with the lettuce, adding the tomatoes, bacon, and chicken; add dressing and toss to coat. Serve immediately.

the salad bar: goat cheese + grapes.

June 1, 2010 in Fabulously Simple, Healthy Eats, Main Dishes, Salad Bar with 3 Comments

Goat cheese makes everything better.

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Not only is it delicious, but it’s naturally lower in fat and calories – yet higher in calcium – than cheese produced from cow’s milk. It also averages about 5 grams of protein per 1 ounce serving – which you know I’m a fan of! (And if not, you can read about my obsession with protein here.) Another fun fact of the day is that it’s easier to digest – many who are lactose-intolerant are able to happily eat cheese produced from goat’s milk.

Now that we’re all schooled up on the benefits of goat cheese, let’s get back to the salad. Goat cheese is one of my favorite things to add to a salad because it just deposits that rich, tangy flavor all throughout the dish. It goes great with so many different types of fruits and veggies, but here I added red seedless grapes – which was a perfect complement. I also paired it with a dill vinaigrette which was delicious, healthy, and most importantly – easy.

Chicken Salad with Goat Cheese and Grapes

Adapted from BHG

  • 1 package salad greens
  • 2 chicken breast halves (either grilled or Rotisserie)
  • 1 cup red seedless grapes, halved
  • 1/4 cup pine nuts, toasted
  • 1/3 cup goat cheese, crumbled

For the dill vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons good balsamic vinegar
  • 2 tablespoons fresh dill, minced (or you can use 1 tablespoon dried)
  • Kosher salt and cracked black pepper to taste

First, make your dressing. This is a very simple vinaigrette – so I forgo my Magic Bullet and just whisk my vinegar and seasonings together, and then add the olive oil in a slow stream. You could also easily shake it all together in a small jar. And as for the chicken, I went with a pre-purchased Rotisserie from the deli. It makes life that much easier. You can also grill your chicken on a grill pan, Foreman, or – if you’re lucky enough to have one – an outdoor grill.

Toast your pine nuts by tossing them in a pan (dry pan – not nonstick) over medium heat for a few minutes, or throwing them on a sheet pan into the oven (set to 350 degrees) for 5-10 minutes. Be careful they don’t burn! You just want to lightly brown them to bring out their flavor – but it’s definitely not a necessity if you’re feeling lazy – you can always throw them in raw.

Now just grab your salad bowl and add your greens. You can use whatever you like – I think I used a Romaine mix here, but spring greens would be especially good. Slice up your chicken and add it to the bowl, along with the grapes, pine nuts, and goat cheese. Pour some of your freshly-made dill vinaigrette over the salad and enjoy.

Serves 2.

the salad bar: parmesan chicken + arugula.

May 25, 2010 in Fabulously Simple, Healthy Eats, Main Dishes, Salad Bar with 7 Comments

I love arugula.

And I love to enjoy it paired with a super-easy lemon vinaigrette. There’s something so perfect about the peppery flavor of the greens combined with the tartness of the fresh lemon juice.

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It’s perfect alone as a simple side or starter salad, but here I’ve used it as a base for {yet another} chicken salad. Only this time, I’ve baked the chicken in the oven rather than grilling it or a using a purchased Rotisserie from the deli. And let me just tell you – when I baked the chicken just as described in the below recipe, I ended up with the most perfectly cooked chicken breasts. Ever. So incredibly juicy – and the mustard/thyme/Parmesan coating gave such great flavor.

As far as the Parmesan shavings go, adding them just seemed like the right thing to do – but it’s totally optional. The original recipe called for halved cherry tomatoes, so you could also try that – it would be  a great way to add some more color to your plate.

Parmesan Chicken + Arugula Salad

{Roughly} adapted from Food & Wine

  • 1 teaspoon Dijon mustard
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon chopped thyme
  • 2 skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 package arugula leaves
  • Shavings of Parmesan cheese

    • For the lemon vinaigrette:

  • Juice from half a lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil

    • Preheat the oven to 475°. In a small bowl, combine the mustard with the olive oil and thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat the grated Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet (I cover mine with foil for easy clean-up).

    Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

    For the dressing, just whisk the mustard and lemon juice together in a small bowl and add the olive oil in a slow stream as you’re mixing. That’s it – now you have your lemon vinaigrette! How easy is that? Pour it over the arugula and mix well. Season with salt and lots of freshly-ground pepper.

    For the Parmesan shavings, just take a block of Parmesan (I buy a huge one at Costco because I like the good Parmigiano-Reggiano and it’s a little pricey), and create thin shavings along its side using a vegetable peeler. Place your chicken breasts and Parmesan shavings on top of your salad and enjoy.

    Serves 2.

    the salad bar: an asian twist.

    May 17, 2010 in Fabulously Simple, Healthy Eats, Main Dishes, Salad Bar with 13 Comments

    Our go-to healthy weeknight dinner is a big bowl of salad and veggies topped with slices of grilled chicken.

    We usually eat a salad like this once a week, but lately we’ve been enjoying them 2 or 3 times over. The reason is that I have a little photo shoot coming up in a couple of weeks, and I’m trying to eat as clean as I possibly can until then. But, the truth is – I’m loving having them so often, I may just continue the pattern for a while longer.

    {It is bikini season, after all}

    These salads are usually nothing fancy – and never difficult – so I haven’t posted on them in the past; but if you’re anything like me, you know that you can easily find yourself in somewhat of a salad rut.

    In other words, if your mind thinks chicken, tomatoes, balsamic vinaigrette, and then goes blank – you’ve come to the right place.

    I’m going to start sharing with you whatever easy salad combinations come out of my kitchen – so that hopefully, they can find their way into yours. Just remember that you can always interchange veggies, cheeses, or any other ingredients if you’re not into whatever I’m using – the beauty of salads is that they’re so easily customizable. And the same goes with the dressings; I usually like to make a vinaigrette each time because I find it to be super easy and delicious, but that doesn’t mean you can’t use whatever store-bought version you love. Just have fun with it! That’s what we do.

    We also eat it straight out of this giant wooden bowl, comfortably perched in front of the TV {insert favorite trashy-reality show here}. Real Housewives of New Jersey, anyone?

    Grilled Chicken Salad with Soy Vinaigrette

    • 1 bag salad greens {I used a butter lettuce blend}
    • 1/4 large red onion, sliced
    • 1 yellow or orange bell pepper, sliced
    • 2 grilled chicken breasts, sliced
    • Handful roasted peanuts

    For the dressing:

    • 1/4 cup olive oil
    • 2-3 tablespoons low-sodium soy sauce
    • 1 clove garlic, minced
    • Squeeze of fresh lime juice
    • Tiny splash sesame oil, optional
    • Fresh minced ginger, optional
    • Kosher salt and cracked black pepper

    To grill the chicken, we use a George Foreman indoor grill. Daniel does this part, but it’s fairly straightforward. First, either marinate your chicken or season it with kosher salt and cracked pepper. Let your grill get nice and hot for about 5-10 minutes, or to a medium to high heat. Lightly brush the grill with olive oil or spray with cooking spray and place your chicken breasts on the grill. Close the lid and let them cook for about 5-10 minutes, depending on the thickness of the meat. If you’re not sure, just check a little more than half-way through by taking a breast off and cutting through it. When they’re done, take them off and let them sit for a few minutes. You can either eat them hot like this, or give them more time to cool down if you prefer. We usually just slice them and eat them while they’re still warm.

    While the chicken is cooking, you can chop and prep all of your veggies. Throw the salad greens into a large bowl, and toss in the rest of the ingredients. When the chicken is done, add that in as well.

    To make the vinaigrette, you have a couple of options. My favorite way to go is the Magic Bullet, which is a little miniature blender. I like using a machine because it produces a creamier dressing, and it just mixes better. You can also just grab a bowl, whisk together all of your ingredients except the oil, and then add the oil in a slow stream, whisking constantly. This is the method I use when I’m making a very simple vinaigrette with just a few ingredients. The last option would be to use one of those salad dressing containers – the ones that have a lid – so you can just shake all of the ingredients together.

    The key is to taste as you go. I don’t use a lot of dressing, and I always eyeball the measurements. Sometimes I can end up with more, which I will just throw away if it’s a little extra, or keep if there’s enough left for another salad.

    Add as much vinaigrette as you like over the salad and season with salt and pepper. Give it a good toss, and enjoy!

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