TRICOLOR CHICKPEA SALAD

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

When I make a salad, I don’t really expect that much enthusiasm coming from the husband, so I was pleasantly surprised by how much he enjoyed this one. Plus, not only it is quite a simple recipe, but leftovers held well for two days in the fridge. Very sturdy. Chickpeas, raw zucchini, grape tomatoes and feta cheese. If white is to be considered a color, well, then let’s make it a “Four-Color Salad” and call it a day!

TRI-COLOR CHICKPEA SALAD
(inspired by several sources)

1 cup halved grape tomatoes
1 large zucchini, cut in small dice
1 can chickpeas, drained and rinsed (15 oz)
¼ cup olive oil
2 tablespoons Calamansi vinegar (or apple cider vinegar with squirt of lemon juice)
salt and pepper to taste
crumbled feta cheese to taste

Whisk the olive oil with vinegar in a small bowl, set aside.

Add tomatoes, zucchini and chickpeas to a large bowl. Season with salt and pepper. Drizzle the mixture of olive oil/vinegar and mix well. Keep in the fridge for 15 minutes, then add the crumbled feta and serve. Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I am quite in love with Calamansi vinegar, which believe ir or not, I found at Walmart… It is available at The Very Evil Empire, but it will cost you a lot more. I first heard about it on Milk Street, and they were right, it is a great product. Back to the salad: cut the zucchini in very small dice, because it will be incorporated raw, so the 15 minutes in the presence of the acidic dressing will be enough to mellow it, but not if it is cut in large pieces. A little cilantro could go well with all the other flavors, or maybe some mint. I had neither, so my salad was a bit more austere. This one will also be part of our rotation side dishes because whenever the husband loves a salad, I know it is a real keeper.

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16May2026

SALAD AND STEAK

Posted in Beef, Salads by sallybr

Vegetarians, you would be very satisfied without the steak because it is quite a hearty salad, so if you pair it with a slice of sourdough bread, you will be a happy camper. But, if you happen to be in my team, that team that loves a juicy steak cooked medium rare, go ahead and put them to work together…

HEARTY CHOPPED SALAD WITH STEAK
(from The Bewitching Kitchen)

6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted mixed black and green olives
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1/2 teaspoon Dijon mustard
drizzle of honey
dried dill to taste
1 firm-ripe avocado, halved, pitted and diced
1/2 cup crumbled feta cheese
T-bone steak or sirloin, cooked to your liking for serving

Salt the slices of cucumber and allow them, to sit for 15 minutes. Rinse, and pat dry.

Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, and olives.

In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, mustard, salt, pepper and dill to taste. Mix, and add a drizzle of honey.

Pour half the dressing over the salad, mix well. Add the avocado, and feta, toss gently, adding more dressing to taste. Top with steak slices, and serve.

ENJOY!

to print the recipe, click here

Comments: This was a perfect meal on a weeknight, with salad leftovers for next day. The avocado was a little beaten but still ok, all other components did not suffer at all from the night spent in the fridge. You can use goat cheese for even sharper bite, and maybe add cherry tomatoes, for a burst of color, although I must say I like the way it was all almost monochromatic, just the steak adding contrast. If you have a dinner party coming up, consider serving this salad, it will be a crowd-pleaser!

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8May2026

LENTIL SALAD WITH CARROTS AND CUCUMBERS

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

Not sure what is happening but I am getting more and more into eating lentils. I used to think they tasted a bit too “earthy” but now I find lentils, particularly the green, small ones, very delicious. This started as a salad, to be enjoyed cold, obviously. But I had leftovers for two days and on the second I warmed the lentils briefly in the microwave and served with a fried egg, for a very satisfying lunch. The carrots do not suffer from the heating, and if you keep it to a real brief passage in the microwave, the cucumber pieces will be fine. Just don’t try to make it piping hot.

LENTIL SALAD WITH CARROTS AND CUCUMBERS
(from The Bewitching Kitchen)

1 cup dried green lentils
2 fresh bay leaves
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon Dijon mustard
1 tsp salt
2 teaspoons agave nectar
1 large lemon, zested and juiced
ground black pepper to taste
3 medium carrots, julienned
1 small cucumber, sliced thin

Sort through lentils, removing any small pebbles or stones, then rinse them well. Add lentils and bay leaves to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes. Discard the bay leaves. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.

While the lentils cook, prepare the vinaigrette: in a large bowl, combine vinegar, olive oil, mustard, agave nectar, half the lemon juice, salt and pepper. Whisk well. Stir in the carrots and cucumber to coat, then add the cooled lentils and toss again. Taste and adjust the seasonings for salt and pepper. Finish with a drizzle of olive oil, more lemon juice to taste and the lemon zest.

ENJOY!

to print the recipe, click here

Comments: This salad really benefits from a lot of acidity, so do not skimp on the vinegar and lemon juice. Make sure not to over-cook the lentils so that they retain a nice texture. Although it was lovely as a salad, I have to say I enjoyed it even more when gently warmed and served with a fried egg on top. Delicious simple lunch!

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15Jan2026

ORANGE AND AVOCADO SALAD WITH PISTACHIOS

Posted in Salads, Vegetarian-friendly by sallybr

Inspiration for this salad came from Bon Appetit, back in 2018. I changed a few details, but two things make this preparation special: fresh tarragon leaves and orange flower water .

ORANGE AND AVOCADO SALAD WITH PISTACHIOS
(slightly modified from Bon Appetit)

2 Navel oranges
2 Blood oranges
2 tablespoons fresh lemon juice
1 teaspoons orange-flower water
Large pinch of kosher salt
2 avocados, cut into large pieces
3 tablespoons roasted pistachios
fresh tarragon leaves to taste
Extra-virgin olive oil (for drizzling)

Using a paring knife, remove peel and white pith from oranges. Slice into rounds, then cut into 1-inch pieces. Transfer to a medium bowl and add lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.

Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

ENJOY!

to print the recipe, click here

Comments: I advise you to exercise restraint with the orange-flower water, because you don’t want to go the perfume route… It will give it a background of flavor that is hard to define, until you ask your dining companion: “Do you taste the orange-flower water?” Once you know it is there, your tastebuds recognize it and it’s very special. I rarely use fresh tarragon, and was lucky to find some at our grocery store. It beautifully complements the salad. I confess to going back and picking some extra pieces of orange after dinner was over. Almost as if it was the dessert course. I doubt anyone would criticize me…

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2Aug2025

TWO INCREDIBLY SIMPLE RECIPES

Posted in Incredibly simple, Salads, Side dishes, Veggies by sallybr

The first one is truly simple because you actually make the potatoes a day or two before, but the recipe itself qualified to be in this folder when I first published it in 2023. Check it out here. I always make one or two extra potatoes so that I have leftovers. Because, how could you resist these?

Simply grab the leftover roasted potatoes from the fridge, and cut in slices that should not be too thin, not overly thick, as they will warm up exclusively on the skillet. Add olive oil to the pan, once it is really hot, add the slices and brown them on both sides. Add a little more salt to serve. They will be super creamy inside and get that superb crust all over. Addictive, I tell you.

The second one was featured recently in the New York Times with a lot of praise by the readers. It seemed a bit odd, very few ingredients, kind of monochromatic. But we were both quite impressed by the flavor and texture. I share with you my version, which is slightly modified from the original one. A bit of olive oil and dill were brought to play.

CUCUMBER-AVOCADO SALAD
(modified from The New York Times)

1 large English cucumber
Kosher salt
2 very ripe avocados
2 tablespoons fresh lime juice
drizzle of olive oil
fresh or dried dill to taste
red pepper flakes for serving, to taste

Peel the cucumbers in alternating strips and trim ends. Halve lengthwise and slice thin. Transfer to a colander and sprinkle 1 to 2 tsp kosher salt all over the slices. Set aside for 15 minutes.

Halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into ½-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.

Shake the cucumbers in the colander to get rid of any excess moisture, rinse briefly then transfer to the bowl with the avocado. Drizze olive oil, and add dill. Mix well but gently, the avocado should start getting creamy and cover all the slices of cucumber. That is a good thing. Serve with a sprinkle of red pepper flakes, if so desired.

ENJOY!

to print the recipe, click here