Nori (seaweed) Salad
February 16, 2025
Mary Berry 2025
1 celery shredded
1 red pepper – sliced thin
2 green onions cut thin diagonally
1 medium daikon – shredded/coarsley grated
1 carrot coarsely grated
2 sheets nori rolled & thinly sliced (save some to top salad)
Cook soba noodles, toss with vegetables, add dressing
sprinkle black and white sesame seeds on top of salad
DRESSING
2 T grated ginger (2 ” piece)
2 T Olive oil
2 T soy sauce
4 T rice wine vinegar
Stone Fruit, Steak, Pistachio & Cheddar Salad
September 4, 2023
WSJ June 2023
INGREDIENTS
STEAK – fry
1 1/2 lb boneless NY strip steaks, kosher salt & black pepper
2 TB olive oil to heavy skillet med-high heat. Sear steaks 2-3 minutes, flip 2 minutes more. Remove from pan, rest 10 minutes, thinly slice across grain
SALAD – mix together
1 head frisée, separated
2 heads red endive, separated
1/2 C pistachios, toasted & chopped
8 ounces sharp cheddar crumbled into 1/2″ pieces
3 med peaches, plums, apricots or pluots (halve and slice into wedges 1/4 – 1/2″ thick)
DRESSING – MIX TOGETHER
2 TB champagne or white vinegar
1/2 TB minced shallot
1/2 TB whole grain mustard
1 TB honey
3 TB olive oil, mix in last to shallot mixture (after it rests 5 min), dress salad.
Prosciutto Salad
September 4, 2023
WSJ June 2023
INGREDIENTS for 4
Bag of lettuce (Champs Élysée)
1 small shallot sliced in thin rounds
3 TB lemon juice
2 TB red wine vinegar
4 TB Olive oil
1 tsp Dijon mustard
1 1/2 tsp honey
1/4 tsp kosher salt
Ground black pepper
4 oz sliced prosciutto
2 TB olive oil
1/2 c shaved Parmesan-Reggiano
DIRECTIONS
- COMBINE shallots, lemon, vinegar oil, mustard & honey, S&P)
- Fry pan, med-hi. Fry prosciutto slices in oil 2TB, 2 minutes, flip 1 minute more. Pat dry on paper towel. Cool.
- Dress salad with shallot dressing, Crumble prosciutto over salad.
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.
Fonio Grain Tomato Salad
July 12, 2022
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
- Make dressing in large bowl
- Add salad mix, toss
- Add herb mix, 2 TB Oil, S&P to taste
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
- pickle minced shallots 5 min (pinch salt, rice vinegar). Drain.
- tear chicken into bite size pieces. Add mayonnaise,mustard, cilantro, apricots and drained shallots.
- Halve ciabatta rolls, toast.
- spread chicken salad over bottom, top with tomato, add lettuce leaves.
Crab cake coleslaw salad
June 10, 2019
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
Za’atar and roasted vegetable salad
January 5, 2019
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
Swedish coleslaw salad
May 25, 2018
2 C fine shredded cabbage Svgs: 4-6
Warm dressing:
- 1 TB white vinegar
- 3 T oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp basil (optional)
Brown rice chickpea salad cherries goat cheese
July 21, 2017
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) –
Olsson Recipes 