Kale salad red quinoa fennel & carrots
October 27, 2015
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.
- 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
- 2½ TB olive oil plus extra, sea salt
- 1 clove crushed garlic
- 1 TB apple cider vinegar
- 1 tsp mustard
- 2 pinches red pepper flakes
- 2 oz feta
- handful golden tomatoes, halved
- 2 green onions thinly sliced
- 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:
- Romain lettuce sliced thin, line bottom of bowl
- Bunch Green onions, slice thin and scatter over lettuce layer.
- ½ LB mushroom, sliced thin, arrange some around edge to show.
- 8 oz can sliced water chestnuts.
- ½ red pepper sliced thin.
- Celery sliced.
- Pack of frozen green peas sprinkled over salad.
- 3 hard boiled eggs, coarsely chopped, mostly in center.
- ¾ LB bacon crumbled along side of eggs
- Tomatoes cut into wedges on top – final layer 🙂
- Add favorite dressing or leave on side for each to add their own.
Cucumber Feta Blueberry salad
November 5, 2012
Serves 4-6
Dressing: whisk together in small bowl:
- 2 TB olive oil
- 2 TB white vinegar
- 1 tsp honey
- S&P
SALAD toss with dressing.
- 3 C blueberries
- 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
- 3 scallions thinly sliced
- 1 C crumbled feta
- 1 heart romaine chopped
- 2 C lightly packed mint leaves
Fennel Arugula Artichoke Salad
November 5, 2012
From WSJ 2012
Vinaigrette
- 1 small shallot, minced
- 3 TBS Sherry vinegar
In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:
- 3 TB olive oil
- 2TB canola oil
- season with salt & pepper
Prepare fennel & Artichokes
- 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
- 3 -4 whole artichokes in olive oil, quartered.
Prepare Arugula greens
- 8 Cups arugula toss with pinch of salt
- 3 ounces shaved parmesan (use vegetable peeler)
- Add artichokes, fennel.
- Toss with half of vinagrette, add extra to taste.
Mormor’s Potato Salad
May 12, 2012
- Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
- ¼ cup minced Clausen dill pickles (1 large) & 1 tsp juice.
- Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
- ¼C minced red onion
- 1 TB parsley minced
- ¼ C celery (1 piece) minced.
- ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
- Coleman’s dry mustard a pinch to ½ tsp
- white pepper, salt
- adjust ingredients, add more if needed to taste.
Salad Biard Nice
February 5, 2012
from Biard’s in Nice 2001. Very refereshing on hot summer day.
Cut vegetables into triangle shape bites.
- 2 large tomatoes
- 1 English cucumber (cut in quarters, lengthwise, then into bite size triangle pieces)
- 1 red pepper
- bunch cooked white asparagus
- 1 finely chopped medium red onion
- some leaves of chopped fresh mint
- artificial crab meat or tuna
Simple Dressing
- 3 TB oil
- 1 1/2 TB lemon juice
- 2 tsp Dijon mustard
- 2 tsp red wine vinegar
VINAIGRETTE
- 1 TB red wine vinegar
- 4 TB oil
- 1 tsp soy
- 1 tsp Dijon
Christmas Snow Pea Salad
February 5, 2012
Serves 8, nice red, green, white colors. 1987 Betsy Bowersox.
- 1 1/2 LB fresh snow peas (boil 30 sec, cool in ice water bath to stop cooking)
- 1 can 4 oz sliced water chestnuts
- 1 basket (2C) cherry tomatoes cut in half
- 4-6 green onions, sliced diagonanl
- Fresh shrimp (optional)
Dressing:
- 1/3 C salad oil
- 1/4 C rice wine vinegar
- dash salt & pepper (I use white pepper)
Olsson Recipes 