Salad Niçoise

August 4, 2022

WSJ 2021 Rebekah Peppler serves 6-8

VINAIGRETTE

2 anchovies finely chopped

1 Clove garlic chopped

Fine sea salt

3 TB fresh lemon juice

1 TB Dijon mustard

1 tsp honey

1/2 C EVOO

Smash & mix together anchovies, salt & garlic to make a paste. Stir in lemon juice, mustard and honey. Slowly whisk in olive oil.

SALAD

6 large eggs boiled (7 min, then ice bath 5 min) cut in half.

8 ounces haricots verts ( Boil 2-4 min until tender, then ice bath) toss with one-fourth of dressing.

1 LB small waxy potatoes (Boil 1-15 min until fork tender. Drain, toss with half of remaining dressing)

5 C frisée, mache or tender greens. (arrange on a platter and drizzle with remaining dressing)

2 – 6 oz cans tuna in oil, drained (use oil in dressing)

2 C cherry tomatoes, halved

2 small cucumbers sliced into 1/4″ slices

5 small radishes sliced into rounds

3/4 C Niçoise olives

1/4 C drained capers

flaky sea salt

Arrange lettuce on bottom, add ingredients in separate piles, sprinkle with flaky sea salt and serve.

WSJ July 2022

INGREDIENTS

DRESSING:

2 TB white vinegar

Juice 1/2 lemon

1 clove garlic

1/4 C olive oil + 2TB

1 pinch chili flakes

SALD MIX:

3/4 C pitted green or black olives chopped

1 shallot or 1/4 red onion thinly sliced

1/2 cucumber , halved lengthwise, thinly slice half moons

1 1/2 C chickpeas

1 1/2 C cherry tomatoes halved

1/2C feta crumbled

1 C cooked fonio

HERB MIX

1/4 C chopped flat leaf parsley

1/4 C dill chopped

1/2 C arugula

  1. Make dressing in large bowl
  2. Add salad mix, toss
  3. Add herb mix, 2 TB Oil, S&P to taste

From Gioia restaurant. delicious  great with just about anything or by itself .

Ingredients:

  • Avocado sliced
  • arugula
  • golden raisins
  • Farro cooked
  • radish sliced thin
  • Pecorino cheese shaved
  • almonds toasted, chopped
  • shallot
  • sherry vinegar (walnut oil if available)

Chicken salad sandwich

July 2, 2020

WSJ Caroline Glover 2019, serves 4

  • 2 lb rotisserie chicken
  • ½ Shallot minced
  • kosher salt
  • 2 TB rice vinegar
  • 1/2 – 2/3 C mayonnaise (or aioli)
  • 3 TB Dijon mustard
  • 1/3 C chopped cilantro
  • ½ C minced apricots
  • 1 TB dried English mustard powder
  • 4 ciabatta rolls
  • 1 yellow tomato sliced
  • 8 butter lettuce leaves
  1. pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
  2. tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
  3. Halve ciabatta rolls, toast.
  4. spread chicken salad over bottom, top with tomato, add lettuce leaves.

Waldorf salad

June 10, 2019

classic waldorf salad

  • 3 apples chopped
  • ½ C golden raisins
  • ½ C walnuts
  • 1 C celery
  • chicken (optional)
  • ½ C mayo
  • 1 tsp lemon juice

 

 

QED WSJ June 2-19

 

  • buy some crab cakes
  • shred or buy coleslaw mix  (cabbage, carrots, etc)
  • chopped mint

DRESSING – mix and let sit 15 minutes

  • ½ tsp lemon zest
  • ¼ C lemon juice
  • 2 tsp honey
  • 1 tsp Dijon
  • 1 small shallot chopped
  • 8 TB olive oil

QED WSJ June 2019 Svgs 4-6

1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes

Mix together:

  • 3 TB oil
  • 2 Tb red wine vingar
  • 2 C diced tomatoes
  • 1 ½ C diced cucumber
  • ½ C diced red pepper
  • ½ C diced yellow pepper
  • ¼ C diced red onion
  • ¼ C chopped fresh parsley
  • 2 TB chopped fresh mint
  • 4 Belgian endives, cleaned and separated
  • 1 C feta

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

  • 4 c finely chopped/slivered kale (¾ LB bunch)
  • 2 TB chopped almonds
  • 1 sweet apple ¼” diced
  • 1 oz cheddar cheese ¼ ” cubes
  • 2 TB lemon juice
  • 1 clove garlic
  • 5 TB oil
  • 2 TB parmesan cheese grated