Displaying items by tag: salads
This simple roasted asparagus is highlighted by an orange dressing.


Published in Recipes
With rich flavours, a sharp salad gives a contrast in tastes, which complements the meal. Toast pine nuts in a dry frying pan on medium-low heat until golden brown, about 2 to 3 minutes.


Published in Recipes


Andy Ricker’s dish is extraordinarily tasty. I could not stop eating it. The eggs are cooked until they are puffed and crispy, the yolk still soft, and then they’re cut and mixed with vegetables. Instead of using palm sugar, I made a simple syrup of 1/4 cup water and 1/4 cup sugar and then used the amount called for in the recipe.

Prep time: 20 minutes
Ready in: 30 minutes
Serves: 2


1 cup vegetable oil

4 eggs

1 tablespoon fish sauce

5 teaspoons lime juice

5 teaspoons palm sugar syrup (equal parts palm sugar and water, dissolved)

1/2 teaspoon sliced Thai chili

1 teaspoon thinly sliced garlic

1/2 cup julienned celery

1/2 cup julienned onions

1/2 cup julienned carrot

1 cup chopped romaine lettuce

1/4 cup cilantro sprigs



Heat oil in a 10-inch skillet until very hot. Have a plate close by to transfer cooked eggs onto. Working quickly, crack eggs, one at a time, into hot oil. Fry, ladling hot oil over the eggs until edges are crispy and the yolk cooked, about 30 seconds. Remove to a plate and repeat.

Heat fish sauce with lime juice, sugar syrup, chili and garlic in a skillet until just warm. Add all vegetables and eggs cut in quarters.

Scatter cilantro over top. Spoon on platter and serve.

Published in Recipes


Our friend Woody Wells drew inspiration for this salad from Judy Rodgers, author of the classic The Zuni Cafe Cookbook. Do not dress the salad until right before serving. For texture make sure the breadcrumbs are coarse, not finely processed.

Prep time: 15 minutes

Ready in: 20 minutes

Serves: 8




2 teaspoons olive oil

1/2 cup fresh breadcrumbs

3 Belgian endives, shredded

1 head radicchio, shredded (about 6 cups)

11/4 cups chopped red onion

1 egg, hard-boiled



1 teaspoon Dijon mustard

4 anchovies, chopped

1 teaspoon minced garlic

1 tablespoon white wine vinegar

1/4 cup olive oil

Salt and freshly ground pepper



Heat 2 teaspoons olive oil in a small frying pan over medium heat. Add breadcrumbs and toast, stirring until golden, about 3 to 4 minutes. Remove from heat and cool.

Place endive and radicchio in a medium bowl with onion. Grate egg over the salad.

Whisk together mustard, anchovies, garlic, vinegar and 1/4 cup olive oil. Season with salt and pepper. Toss salad with vinaigrette, then breadcrumbs. Serve immediately.



This salad, enticing though it is, will be kind to no wine. Pungent mustard, sharp vinegar, egg, raw onion – that’s quite the arsenal. Best to go with a very crisp, light Mediterranean white. -Beppi Crosariol

Published in Recipes

This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.


1 cup pecans

1 egg white

1 tablespoon sugar


1 tablespoon olive oil

5 strips bacon, diced

1 cup chopped onions

1 teaspoon chopped garlic

2 bunches dandelion greens, stems removed

3 tablespoons wine vinegar

Preheat oven to 350 F.

Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.

Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.

Remove bacon and reserve. Add onions and garlic and sauté until softened.

Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.

Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. Serves 4.

Published in Recipes

Wild leeks are a magical green because the fragile little bulbs are packed with so much flavour. You can eat them raw or cooked and they are delightful with chicken or fish. They sprout under maple trees - I have tried to grow them in our garden, but with little success. They self-seed, so you should pick judiciously because once you pull them, they don't return. I picked too many last year and now have none left!

If you cannot find wild leeks, substitute 2 ounces (60 grams) thinly slivered regular leeks, white and light green part only.


4 ounces (125 grams) goat cheese

3 tablespoons whipping cream

¼ teaspoon grated lemon rind

¼ cup grated Parmesan

¼ cup chopped pistachio nuts

Salt and freshly ground pepper

3 sheets phyllo pastry

¼ cup melted butter

2 bunches wild leeks, trimmed and cut in half

Salt and freshly ground pepper


Preheat oven to 400 F.

Combine goat cheese, whipping cream, lemon rind, Parmesan and pistachio nuts in a bowl. Season with salt and pepper to taste. Reserve.

Cover leaves of phyllo with a slightly damp dish towel. Place first sheet on a flat surface and brush with melted butter. Place second sheet on top, butter and top with remaining sheet of phyllo. Cut phyllo stack into two 8-x-12-inch pieces.

Spread half of goat cheese mixture onto the bottom third of each phyllo stack, leaving a 1-inch border around the sides and bottom edge. Lay leeks across goat cheese. Roll over once to hide leeks, butter exposed phyllos, fold in ends and continue to roll.

Place strudel seam side down on a buttered baking sheet and brush with butter. Repeat with remaining phyllo stack and filling. Use a sharp knife to cut 3 long evenly spaced slits on the diagonal across the top of each strudel.

Bake for 15 minutes or until phyllo is browned. Using the slits as a guide, cut each strudel into 4 pieces. Serve with the herb salad. Serves 4 to 8, depending on appetite.



Local baby lettuces are perfect for this simple spring salad, but for ease add some to the packaged mixed herb salad that is available in produce sections. Toss in fresh tarragon, chervil and basil for a flavour hit.


4 cups mixed lettuce and herbs

1 tablespoon lemon juice

2 tablespoons olive oil


Place salad greens in a large bowl. Whisk together lemon juice and olive oil in a separate bowl to make dressing.

Toss greens with dressing, season with salt and pepper and serve with strudel. Serves 4.

Published in Recipes


I've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Blanching the cucumbers gives them a vivid colour that they do not lose as they sit. Older eggs peel better than really fresh ones. If you are having problems with the white tearing, try peeling under cold running water. Instead of cutting the eggs in half, a neat way to serve a whole egg per person is to take a slice off the top, scoop out the yolk, mix it with the mayo and pipe or spoon it back in.


Servings: 4 to 6

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ready In: 1 hour 5 minutes, including draining time



6 eggs

¼ cup mayonnaise

½ teaspoon wasabi paste (or to taste)

1 tablespoon pickled ginger, finely chopped

2 tablespoons chives, chopped

Salt and freshly ground pepper

Cucumber Salad:

1 seedless cucumber, thinly sliced, preferably using a mandoline

1 tablespoon soy sauce

2 tablespoons seasoned rice vinegar

1 teaspoon sugar

½ teaspoon wasabi paste

2 tablespoons mint, chopped


Place eggs in a pot of cold, salted water. Bring to boil and boil for 1 minute. Remove pot from heat, cover and let sit for 10 minutes. Drain, and run eggs under cold water to cool. Peel.

Cut eggs in half lengthwise. Carefully scoop yolk into a small bowl, reserving whites on a plate. Mash yolks with a fork, stir in mayonnaise, wasabi, ginger and chives, and season with salt and pepper. Place yolk mixture in a piping bag and pipe into the whites, or spoon them in. Cover and chill until ready to serve.

Bring a pot of water to boil. Add cucumber slices, bring back to boil and drain at once. Run cucumber slices under cold water to stop the cooking and maintain the colour. Leave cucumbers to sit in strainer for 30 minutes, then blot with paper towels to remove moisture and place in a bowl.

Stir together soy sauce, rice vinegar, sugar and wasabi in a bowl. Just before serving, pour mixture over cucumber slices and toss to coat.

Place cucumbers on a platter, or divide among individual serving plates, and top with eggs. Sprinkle with mint.

Published in Recipes

1 dried ancho chili pepper

3 tablespoons olive oil

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

2 banana peppers, thinly sliced

2 heaping tablespoons thinly sliced garlic cloves

1 cup seeded, sliced tomatoes

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

Soak chili pepper in warm water for 20 minutes. Pat dry, remove seeds and thinly slice.

Heat olive oil in a skillet over low heat. Add ancho chili, red, yellow and banana peppers and sauté for 20 minutes or until softened. Add garlic and tomatoes and cook another 10 minutes or until flavours come together. Add balsamic vinegar and season with salt and pepper. Remove from heat and pile onto a serving dish.

Published in Recipes

This recipe can also be served at room temperature.


1 1/2 lbs (750 grams) mini red potatoes, halved

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

1/4 cup mayonnaise

2 tablespoons yogurt

1 tablespoon horseradish

1 tablespoon lemon juice

1 cup finely chopped red onion

1 cup finely chopped red pepper

1/4 cup chopped parsley


Preheat oven to 400 F.

Toss potatoes with oil and balsamic vinegar and season with salt and pepper. Place potatoes in a baking dish and roast for 30 to 45 minutes or until browned and tender.

Combine mayonnaise, yogurt, horseradish and lemon juice to make dressing. Season with salt and pepper.

Toss potatoes with onion, red pepper and mayonnaise mixture. Sprinkle with parsley. Serves 4.

Published in Recipes


This salad has lots of flavour, but without too much heat. It is adapted from a recipe by Segar Kulasegarampillai, whose restaurant Segar in Toronto is known for its tasty intercontinental food. This will serve two as a vegetarian main course or can be a side dish with anything off the grill.


Servings: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ready In: 35 minutes


1 pound (500 grams) Yukon Gold potatoes, peeled

12 stalks fresh asparagus

Pinch turmeric

2 tablespoons vegetable oil

1 medium onion, thinly sliced

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon garam masala

3 tablespoons coriander leaves

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper


Cut potatoes into 1-inch cubes. Remove tough ends from asparagus and cut stalks into 3-inch pieces.

Add potatoes to a pot of cold salted water with turmeric and bring to a boil. Reduce heat to medium-high and cook for 10 minutes or until just barely tender. Strain and spread out to cool.

Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked. Drain and rinse until cold.

Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté for 2 to 3 minutes or until transparent. Add mustard, cumin seeds and garam masala and cook for 1 minute or until fragrant. Fold in potatoes and asparagus and toss to coat vegetables. Cook for 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper.

Published in Recipes