Displaying items by tag: salads

Serve with goat cheese biscuits for a delightful first course.


6 cups mixed greens

½ cup mixed herbs,  parsley, basil, chives, tarragon

A few flowers separated into petals


1 tablespoon wine vinegar

½ teaspoon Dijon mustard

¼ cup extra virgin olive oil

Salt and freshly ground pepper


Combine greens, herbs and flowers.

Whisk together wine vinegar, mustard and olive oil. Season to taste with salt and pepper. Toss with salad. Place goat cheese biscuits underneath salad or serve alongside. Put extra ones on table for nibbling.  Serves 4

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Joe Biden loves Italian food and has said that, if he were president, he would put an Italian chef in the White House. For this not-always-composed running mate, then, here is a composed salad with Italian overtones and a bit of bite.



8 plum tomatoes cut in half

2 tablespoons olive oil

½ teaspoon chopped garlic

Salt and freshly ground pepper

16 basil leaves

4 cups baby arugula

1 ball buffalo mozzarella


¼ cup chopped shallots

¼ cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon chopped basil


Preheat oven to 400 F.

Seed tomatoes and toss with olive oil, garlic and salt and pepper. Place tomatoes, skin side down, on a baking sheet and top each tomato with a basil leaf. Bake until nicely roasted but not dried out, about 30 minutes. Cool.

Place arugula on a platter and add tomatoes. Tear mozzarella into pieces and scatter it over.

Combine shallots, olive oil and balsamic vinegar. Drizzle dressing over salad and finish with chopped basil. Serves 6.

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I buy roasted artichokes in a jar, or some supermarkets have them at their anti-pasta counter. White anchovies are preserved in brine and are not as salty as the regular kind, which can be used instead if you soak them in milk for 30 minutes first.



12 cherry tomatoes, halved and seeded

1 tablespoon olive oil

Salt and freshly ground pepper

Artichoke fritters:

½ teaspoon kosher salt

¾ cup flour

1 cup club soda

Vegetable oil for frying

5 roasted artichoke hearts, quartered


2 tablespoons lemon juice

¼ cup olive oil


4 cups baby arugula

12 white anchovies


Preheat oven to 350 F.

Toss tomatoes with olive oil and salt and pepper. Place tomatoes cut side up on a baking sheet and roast for 25 minutes or until semi-dried and browned on the bottom. Reserve.

Combine salt and flour. Whisk in enough club soda to make a smooth paste. Gently stir in the rest of the soda, working the mixture as little as possible.

Heat 2 inches of vegetable oil in a wok or deep fryer over high heat to a temperature of 350 F or until a cube of bread browns in 15 seconds. Working in batches, quickly dip artichoke quarters into batter and add to oil, being sure not to crowd the pan. Fry for 1 minute, turning once, or until golden. Drain on paper towels and season with salt.

Whisk together lemon juice and olive oil and season with salt.

Toss arugula with white anchovies and roasted tomatoes. Drizzle with dressing. Divide salad between four plates and top with fritters. Serves 4.

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There are two different kinds of persimmons. The Fuyu which you can eat right away and the Hachiya which is too astringentt to eat unless it has ripened to a soft pulp when it becomes ambrosial but too soft for a fruit salad.


1 cup sugar

½ cup lemon juice

¼ cup Limoncello

1 mango, peeled and sliced

2 cups sliced pineapple (peeled and cored)

1 Fuyu persimmon, sliced

2 fresh figs, quartered

½ cup pomegranate seeds


Combine sugar and lemon juice in a small pot over medium heat. Stir until sugar is dissolved. Add Limoncello, bring to a boil and boil for 2 minutes or until slightly thickened. Cool to room temperature. Pour over fruit. Let sit for 20 minutes to 2 hours. Serves 6

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Taking three elements that many kids love - melon, cucumber and edamame - I have invented this beautiful and fresh-tasting salad that appeals to everyone. You also could add watermelon if you wish.

½ cantaloupe, peeled and cubed
½ a small honeydew, peeled and cubed
½ English cucumber, unpeeled and cut in cubes
1 cup defrosted edamame beans
4 cups shredded romaine lettuce
3 tablespoons chopped fresh mint
1 teaspoon sugar
3 tablespoons lime juice
2 tablespoons orange juice

Combine mint, sugar, lime juice and orange juice and reserve. Place a base of romaine lettuce on a platter. Toss together cantaloupe, honeydew, cucumber and edamame beans. Stir in dressing and pile onto romaine. Serves 4 to 6.

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Use regular oranges to make this simple, flavourful dessert if blood oranges are unavailable.


4 blood oranges, peeled, white pith removed

1 cup peeled pistachios

1/4 cup blood orange juice

2 tablespoons Cointreau


Slice oranges into wedges, keeping a bowl underneath to retain the juice.

Place wedges in a bowl and toss with pistachios, orange juice and Cointreau. Marinate for at least 2 hours before serving. Serves 4

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If you wish, you can use another kind of nut, but the thickness of macadamias compliments the oranges.


2 teaspoons honey

1 tablespoon grainy mustard

2 tablespoon sherry vinegar

½ cup extra virgin olive oil

Salt and freshly ground pepper

8 cups shredded fennel (about 2 fennel bulbs, trimmed)

3 blood oranges, peel and pith cut off and segmented

1 cup macadamia nuts, chopped


Combine honey, mustard and sherry vinegar in a bowl. Wisk in olive oil until well combined and season with salt and pepper. Toss fennel and oranges with dressing. Divide among serving plates and top with chopped nuts. Serves 8.

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This warm salad is a takeoff on Thai beef salad. It is both spicy and refreshing. Bean paste noodles are also known as bean thread noodles, glass noodles, cellophane noodles or mung bean noodles. They are practically transparent when cooked. Thai curry pastes are available at the supermarket.


5 ounces (150 grams) dried bean thread noodles

2 tablespoons Thai red curry paste

¼ cup  vegetable oil

2 New York sirloin steaks, trimmed, about 10 ounces (300 grams)


¼ cup chicken stock

2 tablespoons fish sauce

1 teaspoon Thai red curry paste

1 tablespoon sugar

2 tablespoons lime juice


2 tablespoons vegetable oil

1 teaspoon chopped garlic

1 tablespoon chopped ginger

1 tablespoon chopped lemon grass

1 cup thinly sliced carrot

1 cup thinly sliced red onion

1 cup snow peas, cut in half

1 bunch watercress, trimmed


¼ cup chopped mint

2 tablespoons chopped peanuts, optional


Preheat oven to 450 F.

Cover noodles with cold water and soak until soft. Using scissors, cut noodles in water. Drain and reserve.

Combine Thai curry paste with 2 tablespoons vegetable oil and spread all over steaks.

Heat remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium-high heat. Add steaks and sear 1 minute per side, or until browned. Place skillet in oven and bake for 8 minutes or until steaks are medium-rare.

Remove steaks from skillet and let sit for 5 minutes for juices to recede. Slice beef in ¼-inch slices on the diagonal.

While steaks are cooking combine chicken stock, fish sauce, Thai curry paste, sugar and lime juice to make sauce. Reserve.

Heat 2 tablespoons oil in a wok or skillet and, when very hot, add garlic, ginger and lemon grass and cook until fragrant, about 30 seconds. Add carrots, onions and snow peas and sauté for 2 minutes. Add watercress and noodles and combine until softened, about 2 minutes. Add reserved sauce and bring to boil

Place noodles on platter and top with beef and any juices.

Garnish with mint and chopped peanuts, if desired. Serves 4

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This classic side accompanies many a Hawaiian blue plate special, which typically consists of a protein and this hearty, very simple salad. It is very high in fat and probably not good for you, but tastes like food you remember from childhood.


3 cups cooked macaroni

3 cups chopped boiled potatoes

2 cups mayonnaise

Salt and freshly ground pepper


Combine macaroni, cooked potatoes and mayonnaise. Season with salt and pepper.

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You could use chicken breasts for this salad, but thighs make a much juicier sandwich. It would also work well with leftover chicken.



2 teaspoons curry paste

1 teaspoon grated ginger

1 tablespoon vegetable oil

1 pound (500 grams) boneless, skinless chicken thighs

Salt and freshly ground pepper

Curry Mayonnaise:

1/4 cup mayonnaise

2 tablespoons plain yogurt

1 tablespoon mango chutney

1 teaspoon Indian curry paste or more to taste

3 flour tortillas

1/2 cup thinly sliced red onion

1 cup baby spinach


Preheat grill or broiler to high.

Combine curry paste, ginger and vegetable oil. Brush chicken thighs with curry ginger mixture and season with salt and pepper.

Grill chicken for 3 minutes per side or until juices are clear. Cool and shred.

Whisk together mayonnaise, yogurt, chutney and curry paste. Add chicken and mix together.

Place tortilla on counter. Spread one third of chicken salad down one third of the tortilla, to one inch of the edge. Add red onion and spinach. Roll up, tucking in ends as you roll. Cut in half to serve. Serves 4 to 6.

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