Posts Tagged 'Salad'

Carrot Salad with Cumin and Garlic

Today’s recipe – Carrot Salad with Cumin and Garlic – has been in heavy rotation since I first discovered it back in August of last year. In its original context, it’s supposed to serve as part of an appetizer course for a Moroccan meal. I’ve been serving it alongside Roasted Beet Salad with Cinnamon and pan-seared chicken (occasionally with a green salad as well) for a perfect, easy, mostly make-ahead meal.

Carrot Salad with Cumin and Garlic
Serves 4

Ingredients:
5 large carrots (about 1 1/4 pounds)
4 tablespoons extra virgin olive oil (can cut to 2 tablespoons, if desired)
4 garlic cloves, crushed
1 teaspoon ground cumin
Salt and black pepper
Juice of 1/2 lemon

Peel or wash and scrape the carrots and trim off the tops and tails. Cut them in quarters lengthwise and then cut each quarter in half to produce sticks. Boil in salted water for 10 to 15 minutes, until tender but not too soft, then drain.

In a large skillet, heat the oil and put in the carrots, garlic, cumin, and some salt and pepper. Sauté on a medium-high heat, stirring and turning the carrots over, until the garlic just begins to color.

Sprinkle with lemon juice and serve cold.

Source: Arabesque: A Taste of Morocco, Turkey, and Lebanon

Carrot Salad with Cumin and Garlic

This is one of those “so simple but so good” recipes. I love the tender carrots mixed with cumin, lemon, and lots of garlicky goodness. While this isn’t first-date food (unless your date is into garlic!), this dish is perfect as part of a make-ahead meal or a picnic because it can be prepared days ahead and is meant to be served cold or at room temperature.

Speaking of garlic, I’ve done a fair amount of experimenting with the garlic in this recipe because I wasn’t initially sure what “crushed” garlic was. This time, I smashed whole cloves with the side of my santoku knife and stirred them in whole. That produces a milder garlic flavor. I’ve used jarred minced garlic in a pinch (works fine), but my favorite preparation in terms of flavor and texture is coarsely chopped garlic. The only less-than-great result I got was when I used my garlic press; with four cloves, the garlic flavor was totally overwhelming. If you want to press your garlic, I’d recommend cutting it back from four cloves to two.

Roasted Beet Salad with Cinnamon

Today’s recipe is one where you might take a look at the ingredient list and wonder if the elements can possibly work together. Beets and cinnamon? Really?

REALLY.

I’m a beet lover to begin with, but the marinade in this recipe takes them to another level. I first made this dish for a Moroccan-themed gourmet club meeting back in July (it was a hit!), and I’ve been making it a couple of times a month since. I served these beets to my mom during her last visit, and she said she could eat them every day (and then went home and made them for herself because she loved them so much).  The baking time is long but prep is really minimal, plus this is one of those dishes you can make a couple of days ahead for less stressful cooking and entertaining.  Give it a try – I’m sure you’ll love it!

Roasted Beet Salad with Cinnamon
Serves 4

Ingredients:
1 pound beets (3 to 4)
2 tablespoons coarse salt
1 tablespoon sugar
Juice of 1 lemon, or to taste
1 tablespoon extra virgin olive oil
Large pinch of ground Ceylon cinnamon
1 tablespoon chopped flat-leaf parsley
Salt to taste

Method:
Rinse and thoroughly dry the beets, being careful not to break their skins. Cut off the tops, leaving about 1 1/2 inches.

Tightly wrap the beets, with the salt, in foil or parchment paper and set in a shallow baking dish. Bake at 325°F for 2 hours. To check for tenderness, open one end of the packet and test a beet with the tip of a knife to see if the flesh has softened.

Peel the beets, cut into bite-sized pieces, and put in a bowl. Combine the remaining ingredients, pour over the beets, and let marinate for 1 hour before serving.  Serve at room temperature.

Source: The Food of Morocco by Paula Wolfert

roasted_beet_salad_w_cinnamon

This is one of my favorite salads, hands down. The beets are perfectly tender, slightly sweet, and bright from the lemon and parsley. The hint of warmth from the cinnamon really elevates the dish as well.  I like to serve this with grilled pork chops, a Moroccan carrot salad (I’ll blog one soon!), and a green salad for a nicely balanced meal.

TIPS: You read that right: two tablespoons of salt. The thing is, in order to use that amount of salt, you absolutely must not puncture the skin of the beets. The “top” of the beet is the stalks of the beet greens, not the beet itself.  If the beet flesh is exposed, that amount of salt will render your dish inedible. (I know this from experience!) If this makes you nervous, just put about a teaspoon of salt into the foil packet with your beets, and then pay special attention when seasoning the marinade later.

Also, I often double this recipe so we have more on hand for snacking. I’ve had success with doubling the amount of beets and using a single portion of the marinade.

Peach, Prosciutto, and Goat Cheese Salad

I got sucked in by Costco’s goat cheese again. (Why buy 5 ounces for $4.99 when you can get two 10-ounce logs for $5.99? Plus, their goat cheese is super creamy and delish.) In my quest to find ways to use it, I came across today’s recipe: Peach, Prosciutto, and Goat Cheese Salad. I love peaches, adore prosciutto, and am crazy about goat cheese, so how could I go wrong?

Peach, Prosciutto, and Goat Cheese Salad
Serves 4

Ingredients:
1/3 cup walnut oil (I used olive because that’s what I had)
1/4 cup lime juice
3 tablespoons shallots, minced
1 1/2 tablespoons honey
1/2 teaspoon pepper
1/4 teaspoon salt
8 cups curly leaf lettuce (I used baby spinach since I had a giant Costco container)
2 ripe peaches, peeled
8 thin slices of prosciutto
4 ounces soft goat cheese

Method:
Combine oil, lime juice, shallots, honey, pepper, and salt in a jar; cover tightly and shake vigorously to combine. Let stand 1 hour to allow flavors to blend.

Meanwhile, cut each peach into 8 wedges. Halve prosciutto slices lengthwise and wrap each peach slice in prosciutto. Thinly slice goat cheese using unflavored dental floss or a warm knife (wiped clean after each slice).

Toss lettuce with dressing. (You may not need to use it all.) Divide lettuce among four plates and top with goat cheese, peaches, and prosciutto. If you have extra dressing, drizzle some over the top of each salad.

Adapted (mostly because I think they wrote the lettuce and goat cheese quantities incorrectly) from The Dallas Morning News

Peach, Prosciutto, and Goat Cheese Salad

What a fun and delicious salad! The goat cheese, peach, and prosciutto combination is fantastic, and I love the amount of lime and shallot in the dressing. I’ll make this one again and again this summer.

That said, this salad would be even better with nuts. Adding a crunchy textural element would definitely take this over the top. I plan to make this recipe with a sprinkle of chopped, toasted walnuts next time (a natural choice since the original recipe calls for walnut oil in the dressing).

TIPS: Not sure about the best way to peel a peach? I learned this trick from Martha a few years back. Also, if you want to make this salad ahead (I know I will at some point!), you could make the dressing, slice the goat cheese (place wax paper squares between each slice for easy separation later), and wrap the peaches in the prosciutto beforehand. Just store everything in airtight containers in the refrigerator. When it’s time to eat, toss the lettuce with the dressing, assemble the salads, and top with the chopped walnuts. (That’s much easier than slicing goat cheese with dental floss in front of dinner guests, right?)

Basic Potato Salad

I had one of my most glorious summer nights ever at the end of June.  Some dear friends and I packed ourselves (and our picnics) into a car.  Our destination? Venetucci Farm in Colorado Springs to see Gregory Alan Isakov (one of our local favorites) play al fresco.  It was an evening of great friends (including one I hadn’t seen in nine years!), perfect weather, wonderful music, and (of course) tasty food.

Since my friend handled the concert tickets and the wine, I volunteered to take care of the picnic.  I settled on Pampered Chef’s Italian Muffuletta (I need to make it again because it must be blogged), Martha Stewart’s Basic Potato Salad, grapes, and Coconut-Apricot Macaroons.  Everything was so delicious and so able to be made ahead (a picnic must).  Here’s the recipe for the potato salad:

Basic Potato Salad
Serves 8

Ingredients:
3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Method:
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below the basket; bring to a boil.

Place potatoes in basket, cover pot, and reduce heat to a gentle simmer.  Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

Add hot potatoes to vinegar mixture; toss to combine.  Cool to room temperature, tossing occasionally, about 1 hour.

Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Source: Everyday Food, June 2007

Basic Potato Salad

Now I am all for eating complicated potato salads with long lists of ingredients (particularly if that list includes bacon and/or sour cream), but making them can be a pain.  This salad is super simple with minimal hands-on time, but it’s seriously tasty (though liking vinegar is a must).  It’s tangy and creamy, with the slightest bite from the scallions.  YUM.  I’m going to make this one again when my parents come to visit next month.

TIPS: Next time, I’ll be sure put my scallion whites and greens in separate little bowls while I make this.  I wasn’t really paying all that much attention to the recipe, and I put my whites and greens in the vinegar with the hot potatoes.  The result? Sad, wilted, washed-out-looking scallion greens.  I solved the problem by snipping some of my CSA chives over the top, but next time, I’ll just do it right the first time.

Recipe link: Basic Potato Salad

Barbecue Chicken and Grape Salad

I have two dilemmas on the grocery front this week.  One, I have so many beers in my refrigerator right now (party leftovers!) that I barely have room for anything else. Two, I have significant quantities of strawberries and grapes that I need to use.  I was able to respect the space issue and make use of some of the grapes with today’s recipe: Barbecue Chicken and Grape Salad from the June 2002 issue of Cooking Light.  Luckily, I had both green and red grapes left over from the party, and I had all of the other ingredients on hand except for the chicken breast (minimal fridge space needed) and the red onion (pantry storage).

Here’s the recipe:

Barbecue Chicken and Grape Salad
Serves 4 (approximately 1 1/4 cups per serving)

Ingredients:
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ancho chili powder
3/4 teaspoon salt, divided
1 pound skinless, boneless chicken breast halves
1 teaspoon olive oil
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved
2/3 cup coarsely chopped celery
1/2 cup thinly sliced red onion
1/4 cup low-fat mayonnaise
1 tablespoon red wine vinegar
1 tablespoon fresh orange juice
1/4 cup coarsely chopped walnuts, toasted

Method:
Preheat oven to 350°.

Combine onion powder, paprika, chili powder, and 1/2 teaspoon salt; sprinkle over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and sauté 2 minutes on each side or until browned. Wrap handle of skillet in foil; bake at 350° for 10 minutes or until done. Remove from pan; refrigerate until chilled. Chop into bite-sized pieces.

Combine 1/4 teaspoon salt, green grapes, and next 6 ingredients (green grapes through orange juice) in a large bowl. Add chopped chicken, and toss to coat. Sprinkle salad with walnuts.

Source: Cooking Light, June 2002

Barbecue Chicken and Grape Salad

This salad is soooooo good.  So good!  It’s super fresh tasting (the grapes), kicky (the red onion, paprika, and chili powder), and bright (the orange juice and vinegar).  The crunch of the toasted walnuts and the celery is fantastic as well.  I was initially a bit nervous about my chicken because my spices ended up blackening on the stove instead of browning, but the end result was flavorful, juicy meat.

Not that I advocate trickery, but I think this is one of those salads you could get away with serving to people who claim to hate mayonnaise.  There’s such a small quantity of it and it’s so diluted by the orange juice and the vinegar that you can’t even tell it’s in there.  Evil, I know.  What isn’t so evil is the nutritional value of the salad: only 7 Weight Watchers PointsPlus points per serving!

Anyway, I acknowledge that I made this today because I already had most of the ingredients, but I would absolutely go out of my way to get the ingredients in order to make this again.  It’s definitely going into the book club/casual lunch/barbecue buffet recipe cache.

Recipe link: Barbecue Chicken and Grape Salad

Curried Chicken Salad

Dr. O and I finally had our first picnic of the summer last week.  He loves – and I mean loves – ’80s music, so I thought it would be fun for us to check out That Eighties Band (music will play when the window opens – beware! 🙂 ) when they played a free outdoor concert at the Streets of Southglenn.  An outdoor concert definitely equals a picnic event, so I set to planning the perfect menu.

I decided to plan the meal around a recipe I’ve wanted to try for a long time: Ina Garten’s Curried Chicken Salad.  For sides, I went with extremely easy, portable treats: grapes, pepper strips with hummus, and homemade chocolate chip cookies. It was picnic perfection.  I enjoyed the chicken salad so much that I made it again on Monday, but this time I took pictures.  Here’s Ina’s recipe if you’d like to give it a try:

Curried Chicken Salad
Serves 6

Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman’s)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey’s)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Method:
Preheat the oven to 350°F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil.  Sprinkle liberally with salt and pepper.  Roast for 35 to 40 minutes, until the chicken is just cooked.  Set aside until cool enough to handle.  Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.  Process until smooth.

Combine the chicken with enough dressing to moisten well.  Add the celery, scallions, and raisins, and mix well.  Refrigerate for a few hours to allow the flavors to blend.  Add the cashews and serve at room temperature.

Source: Ina Garten/FoodNetwork.com

Curried Chicken Salad

If you like curry, this chicken salad is simply the best.  It’s creamy (mayo), crunchy (celery and cashews), sweet (raisins), and spicy (curry and scallions).  I could happily eat it at least once a week for the rest of my life, and it’s my new go-to summer recipe.  Yum, yum, yum!

In the interest of full disclosure, I did modify the recipe a bit the second time around since it has three small issues: One, the full-fat mayo and the olive oil are heavy on calories; two, you end up with far more dressing than you need if you make the recipe as written; three, there’s absolutely no need to dirty the food processor in order to make the dressing.  Here’s my lightened, easier version, which is still incredibly delicious:

Lighter Curried Chicken Salad
Adapted from Ina Garten’s Curried Chicken Salad
Makes four 1-cup servings

Ingredients:
1 1/2 pounds boneless, skinless chicken breast
Kosher salt
3/4 cup light mayonnaise (recommended: Hellman’s Light)
3 tablespoons dry white wine
2 tablespoons chutney (recommended: Major Grey’s)
1 1/2 tablespoons curry powder
1/2 cup medium-diced celery
2 tablespoons chopped scallions, white and green parts (1 large scallion)
2 tablespoons raisins
1/4 cup whole roasted, salted cashews

Method:
Bring a large pot of salted water to a boil.  Add the chicken breast and boil for 20 minutes. Remove the chicken from the pot and set aside until cool enough to handle.  Chop the chicken into bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 3/4 teaspoon salt in a medium bowl.  Whisk to combine.

Combine the chicken and the dressing.  (You’ll use most, if not all of it.)  Add the celery, scallions, and raisins, and mix well.  Refrigerate for a few hours to allow the flavors to blend.  Top each serving with 1 tablespoon of cashews and serve at room temperature.

Spinach and Berries Salad with Dill

I’m pretty particular about my grocery shopping.  I usually plan a menu for the week, write a store list (divided by areas of the grocery store since I’m a bit crazy like that), and stick to it.  It’s good for the budget, and it I rarely throw anything away since I only buy what I plan to use.  During my last trip to Costco, though, I noticed a killer deal on blueberries and just couldn’t pass ’em up.  So this time I had to work backwards and figure out what to make from what I’d bought.

I have Colorado Colore (a Junior League cookbook) on loan from my local library and the cover recipe is this gorgeous salad that incorporates – drumroll, please – blueberries!  I knew it would be perfect with the leftover burgers I had in my freezer, so I put it on the menu.  Here’s the recipe if you’d like to try it:

Spinach and Berries Salad with Dill
Serves 8 to 10

Red Wine Vinaigrette Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder

Salad Ingredients:
1 cup slivered almonds
1 pound baby spinach leaves
1 pound baby butterhead lettuce
1 bunch green onions, chopped
1/2 pint fresh strawberries, sliced
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/4 cup chopped fresh dill weed

Method:
For the vinaigrette, combine the olive oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder in a jar (or airtight container) with a tight-fitting lid. Shake to mix.  Chill until serving time.

For the salad, spread the almonds on a baking sheet.  Toast at 350°F for 5 to 7 minutes or until golden brown, stirring after 3 to 4 minutes.  Let stand until cool. Toss the almonds, spinach, lettuce, green onions, strawberries, raspberries, blueberries, and dill weed in a large salad bowl.  Add the vinaigrette just before serving and toss to coat.

Source: Colorado Colore

Spinach and Berries Salad with Dill

(Those of you who are really paying attention might notice that my salad is missing raspberries.  I accidentally used all of my stash on some trifles earlier in the day, but I’ll be sure to include them next time.)

This salad is incredibly delicious!  There are so many different flavors, but they really work together: sweetness from the berries, a hint of heat from the scallions, smokiness from the almonds, the herbaceous quality of the dill.  I really loved the texture of the toasted almonds and the berries with the lettuce, and the dressing was pure tangy, garlicky goodness.  Mmmmm.  Add the fact that it’s visually stunning, and we have a winner.  I’m not ready to rank it above my favorite summer salad of all time, but it’s definitely going into summer recipe rotation.

A word of warning: This recipe makes a HUGE salad.  (Gigantic!  Enormous!)  I made a quarter recipe, and I swear we had enough salad for four people.  Good thing it was fantastic!




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