Russian Kale apple salad
July 8, 2017
- 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
Green Bean and Cannellini salad
July 8, 2017
All vegetables, Sunset 2016 6 svgs.
INGREDIENTS AND DIRECTIONS: TOSS TOGETHER
- 2 C fresh cooked shell beans – Cannelini or cranberry or 14 oz can Cannellini beans or chickpeas rinsed & drained.
- 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
- ¼ C fresh parsley leaves
- ¼ C olive oil
- 3 TBs chopped chives
- 2 TBs chopped capers
- 1 TBs lemon zest
- 2 Tbs/juice 1 lemon
- ½ tsp Aleppo pepper (or mild crushed red pepper flakes)
Fennel Lentil salad with Ricotta
July 8, 2017
WSJ 2017 Serves 4
INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.
DIRECTIONS:
- Anchovies- place on dish, drizzle with some oil, lemon zest.
- Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
- Sliced Fennel- if woody, sprinkle with lemon juice. 2 Tb olive oil.
- Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Tuscan Kale Salad
December 2, 2016
QED delicious, sweeter kale salad. Serves 4-6
- One bunch Tuscan Kale, remove from stem.
- One pomegranate – seeds
- ¼ C raisins or cranberries
- ¼ C sliced almonds
- 1 oz shaved romano/Asiago cheese
Dressing
- 1 clove garlic
- 1 T lemon juice
- 1 T white wine or white balsamic vinegar
- 3 T oil
Goat cheese Niçoise
May 10, 2016
sunset 2016. Serves 2
- 2 C watercress on a platter
- ½ lb cubed cooked Yukon Gold potatoes
- ½ lb steamed green beans
- ½ C halved cherry tomatoes
- 2 hardboiled eggs quartered
- ½ C pitted kalamata olives
- 7 oz Rosemary Chevoo or 5 oz fresh goat cheese
- dressing: ¹⁄³ C olive oil, 2tsp lemon juice, ¼ tsp each salt & pepper.
serve with ham & cheese baguette.
Radicchio Blood Orange Goat Cheese salad
January 5, 2016
WSJ Dec 2015 / Justin Severino. Serves 4-6
- 2 TB balsamic vinegar
- 6 TB olive oil (plus extra for drizzling)
- juice ½ lemon
- kosher salt
- 2½ medium blood oranges
- ¼C mint leaves chopped, plus extra for garnish
- ¾ C pistachio, toasted & roughly chopped
- 1 C pomegranate seeds
- 1 large avocado cubed
- 1½ med heads radicchio (remove outer leaves and tear inner leaves into 3 inch pieces)
- 8 oz goat cheese at room temperature
Vinaigrette
- whisk vinegar, lemon juice and oil in small bowl.
- Peel and section blood oranges (remove skin from sections). cut both ends, peel and then free each section.
- Large bowl: combine radicchio, orange sections, mint, pistachios, pomegranate seeds & avocado.re whisk vinaigrette, toss with just enough to coat leaves.
- Either coat bottom of plates or serving dish with got cheese or toss pieces into salad.
Pistachio Salsa Verde dressing
December 23, 2015
Sunset 2015. pair with crisp rosé – pinot noir vin gris
Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)
Dressing Ingredients – mix together in order:
- ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
- ¼ Cup each: chopped chives, chopped flat leaf parsley.
- 1 TB sherry vinegar
- 1 tsp each: kosher salt, light brown sugar, garlic clove,
- ¼ tsp red chili pepper flakes
- Whisk in 1 C olive oil
- Add 1 C chopped roasted pistachios
keeps up to 3 days, tight seal
Collard greens salad Freekeh
December 23, 2015
Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs
Ingredients
- ½ C sliced almonds roasted (350º 8 min)
- 1 Cup cracked Freekeh or medium bulgar wheat
- 4 garlic cloves
- ¼ tsp red chili flakes
- ¾ LBs collard greens 1or 2 bunches
- 2 -3 TBs sherry vinegar
- ¼ C olive oil
- ½ tsp pepper
- 1 large firm Bosc pear, thinly sliced lengthwise spears.
- ½ C thinly sliced green onions
Directions
- In medium saucepan, bring 2½ Cups salted water to boil. Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
- Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.
Olsson Recipes 