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.

 

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

  1. whisk vinegar, lemon juice  and oil in small bowl.
  2. Peel and section blood oranges (remove skin from sections). cut both ends, peel and then free each section.
  3. Large bowl: combine radicchio, orange sections, mint, pistachios, pomegranate seeds & avocado.re whisk vinaigrette, toss with just enough to coat leaves.
  4. Either coat bottom of plates or serving dish with got cheese or toss pieces into salad.

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

  1. 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.
  2. 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.

Sunset 2015 serves 4

  • ²⁄³ C red quinoa, cooked to package directions (about 20 min)
  • 2 small carrots thinly sliced on diagonal (mixed colors)
  • ½ very thinly sliced fennel bulb
  • ¹⁄³ C olive oil
  • 3 TBs sherry vinegar
  • ½ tsp each salt & pepper
  • 8 Cups baby kale or mixed green, roughly tear large pieces
  • ¹⁄³ C crumbled goat cheese
  • ¼ C toasted sliced almonds
  • pomegranate molasses or balsamic vinegar
  • flake salt for finishing

Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.

Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.

Drain cooked quinoa,stir in remaining dressing & add to kale mixture.

Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.

 

Purple kale salad

August 17, 2015

Purple or tuscan kale will do.

  1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
  2. 2½ TB olive oil plus extra, sea salt
  3. 1 clove crushed garlic
  4. 1 TB apple cider vinegar
  5. 1 tsp mustard
  6. 2 pinches red pepper flakes
  7. 2 oz feta
  8. handful golden tomatoes, halved
  9. 2 green onions thinly sliced
  10. 2 tb fresh mint sliced thin

Directions

  • Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
  • Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
  • Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.

Midsummer potato plate

June 16, 2015

Nordstjernan 2015, Serves 4

Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.

  • 1 LB potatoes, boiled, cut in half crosswise
  • ½  red onion finely chopped
  • chives (10 g) chopped
  • fresh dill (10g) tear or chop coarsely
  • 2 hard boiled eggs cut into eighths
  • salt & pepper

Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.

 

Beet salad

October 24, 2014

serves 10, preheat oven 400º

8 small red beets with 1 inch stem

8 small yellow beets with stems

(If beets are large,  cut in half)

Drizzle ¼C olive oil over beets on baking sheet. (can add some thyme)

Cover with foil

Bake 65 min.

Let cool rub off skins with paper towels. Cut into wedges. Keep red and yellow separate.

Dressing: Mix 4 T balsamic vinegar  ½C Olive oil. Drizzle over beets, toss together when serve.

ps: save the green tops, and cook them up – very tasty and nutritious.

 

 

 

Layered Green Salad

December 28, 2013

Ten layers, serves 8-10, make overnight. Use high glass bowl so you can see the layers from the side.

From the bottom up, first layer:

  1. Romain lettuce sliced thin, line bottom of bowl
  2. Bunch Green onions, slice thin and scatter over lettuce layer.
  3. ½ LB mushroom, sliced thin, arrange some around edge to show.
  4. 8 oz can sliced water chestnuts.
  5. ½ red pepper sliced thin.
  6. Celery sliced.
  7. Pack of frozen green peas sprinkled over salad.
  8. 3 hard boiled eggs, coarsely chopped, mostly in center.
  9. ¾ LB bacon crumbled  along side of eggs
  10. Tomatoes cut into wedges on top – final layer 🙂
  • Add favorite dressing or leave on side for each to add their own.