Side Salads | 20something cupcakes

peach + tomato panzanella.

August 6, 2012 — 8 Comments

One of my favorite things: When I tell Daniel what I’m making and he whines about it … then he eats it, and loses his mind over how delicious it is.

Peach + Tomato Panzanella

How on earth could one whine after being presented to the thought of a luxurious bread salad – packed with fresh summer peaches, tomatoes, arugula, basil, and blue cheese – you ask?

Well, it all started when I explained to him what a panzanella is … Traditionally, it’s an Italian bread and tomato salad where the chunks of stale bread soak up the juices from the tomatoes. From there, anything can be added – more veggies, dressing, etc. But none of that matters because I lost him at the whole bread-soaking-up-tomato-juices thing.

In Salad Bar arugula, basil, blue cheese, main course salads, peaches, side salads, summer recipes, tomatoes

romaine + avocado salad with red onion.

October 12, 2011 — 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.

In On the Side, Salad Bar avocado, cuban recipes, mexican recipes, side salads

tomato + avocado salad with blue cheese.

September 6, 2011 — Leave a comment

Here’s a super-simple idea to help you use up all of those gorgeous tomatoes at the market right now.

{Not that you needed any help in that area}

There’s something about yellow tomatoes that I just love – they always seem to be extra-firm, even when perfectly ripe. My picky tomato eater – who never ate them until the ripe old age of 34 – is also partial to the yellow variety, so that has to mean something.

In On the Side arugula, avocado, blue cheese, side salads, summer recipes, tomatoes

avocado-basil dressing.

July 20, 2011 — 1 Comment

I bet you’re looking for something to serve with those mango margaritas.

How about a 5-ingredient beer shrimp boil, sinful lemony artichokes au gratin, and this green salad with a super-easy avocado-basil dressing?

{Recipes to come!}

I’m always looking for another use for that last lonely avocado, and that’s how this dressing came to be. I love the flavor of basil with avocado, and so the idea to put them together for this dressing was a no-brainer. It’s so summery and fresh-tasting, but it’s also rich and creamy from the avocado. I almost always serve a simple green salad to balance out a meal, so I’m constantly on the look-out for new dressing ideas.

Because sometimes, I just can’t bare the thought of yet-another vinaigrette.

Avocado-Basil Dressing

1 avocado
Handful fresh basil leaves
3/4 cup buttermilk
1 tablespoon minced fresh garlic
Squeeze of fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
Olive oil

Combine all ingredients in a food processor. Add olive oil in a slow stream until you reach desired consistency. You can also thin the dressing with water, if you’re looking to cut calories.

Makes about 1 cup of dressing.

In Dinner Party Worthy, On the Side avocado, basil, dressings + vinaigrettes, side salads

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.