SPRINGTIME SALAD

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

The moment I saw this recipe in the latest issue of Fine Cooking, I knew I had to make it right away. First, because it involves asparagus. Secondly, because they are prepared in a novel way – the spears are shaved as ribbons. I am already quite fond of thinly sliced raw asparagus as in this farro salad, so I looked forward to trying this new (to me, anyway ;-)) method to serve them.

SHAVED ASPARAGUS SALAD
(adapted from Fine Coking magazine)

for the vinaigrette:
3 tablespoons rice vinegar
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons agave nectar (or 1 Tablespoon honey)
1 tablespoon finely chopped shallots
salt and black pepper to taste

for the salad:
1/2 lb. thick asparagus, trimmed
2 cups baby arugula
1/3 cup toasted cashew nuts
2 oz. thinly shaved aged Gouda

Make the vinaigrette by whisking together the vinegar, lemon juice, olive oil, agave nectar, shallots in a small bowl. Season with salt and pepper. Refrigerate if not using right away.

Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk discarding the first shaving, which will contain only the thick outer layer. When shaving the first side becomes awkward, turn stalk over and repeat. Add all shavings to the bowl with the tips. Repeat with remaining stalks. Toss asparagus with 1/4 cup of vinaigrette and let sit for 10 to 15 minutes. Add arugula and toss, adding more dressing if needed to coat the leaves. Top with the shaved cheese and cashews, adjust seasoning and serve right away.

ENJOY!

to print the recipe, click here

Comments: This salad dressing is very close to perfection. The original recipe used honey, but I’m so fond of agave nectar that whenever I have the opportunity, I use it instead. Once you add the dressing to the shaved asparagus, the transformation is quite obvious: within a few minutes the ribbons start to soften up. Don’t do it too early, or they will get mushy. For obvious reasons, the salad won’t keep at its best for very long, so if you are serving it at a dinner party, keep that in mind. The asparagus tips will retain most of their bite, adding a nice texture together with the cashew nuts.

At first, I thought about substituting parmiggiano or ricotta salata for the cheese component of this recipe. Aged Gouda is not a cheese we normally buy, but its slightly smoked taste worked surprisingly well with the arugula and asparagus. We gave it two thumbs up!

I can see many variations of this recipe during Spring and Summer months. And, I was not the only one who enjoyed it: browsing through “One Perfect Bite” the other day, I noticed that Mary also loved it. Check it out by jumping here.

ONE YEAR AGO: Indonesian Delight

15Feb2011

ROASTED LEMON VINAIGRETTE

Posted in Salads, Vegetarian-friendly by sallybr

The rind of a lemon is exceptionally bitter, w...

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I had this recipe filed in my computer for 13 months. All I can say is “better late than never.” Please, make this dressing as soon as you can possibly gather the ingredients and spare half an hour of your time. My friend Gretchen urged me to try it a long time ago, but only the constant influx of Meyer lemons in our fridge set my wheels in motion. Consider making a double batch, as you will find many uses for this liquid gold: I drizzled over our salad, and next thing I knew, my grilled halibut was under its shiny coating too.

ROASTED LEMON VINAIGRETTE
(from Gretchen’s kitchen)

1 lemon (Meyer, if available)
1 tsp + 3 Tbs olive oil (divided)
1 clove garlic, unpeeled
1 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
freshly ground black pepper to taste

Wash the lemon, cut it in half, remove the seeds with the tip of a knife. Rub the lemon halves and the garlic clove with 1 tsp of olive oil, place in a small baking dish and roast in a 400F oven for 25-30 minutes, until the lemon starts to get brown at the edges. Remove from the oven, and as soon as it’s cold enough to handle, squeeze the juice and the pulp in a small bowl.

Add the mustard, honey, salt, and pepper, and use a whisk to mix it all well. Remove any large bits of white pulp, if present. Add the remaining 3 Tbs. of olive oil, slowly at first, then drizzle it as you continue to whisk, forming an emulsion. Adjust the seasoning.

Serve over salads, steamed veggies, roasted veggies, grilled fish, chicken, or pork. Have fun with it, and…

ENJOY!

to print the recipe, click here

Comments: I cannot recommend this recipe strongly enough. It is simply perfect if you are into citric flavors. We usually make a big salad on Friday evenings, using any greens and other goodies left in the fridge. This dressing turned the “everything but the kitchen sink salad” into something special. Next day, I used what was left in a farro concoction very similar to this one, except that I omitted the raw asparagus and added diced cucumber and fennel instead. Farro and roasted lemon vinaigrette: another example of a match made in heaven, I hope you’ll give it a try.

ONE YEAR AGO: Torta di Zuchini

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31Dec2010

LIGHT AND HEALTHY ORZO SALAD

Posted in Salads, Vegetarian-friendly by sallybr

We are sometimes on a mission to cut calories or fat, and this holiday season was one of moderation for us, perhaps because cooking in a tiny kitchen forced us to minimize the excesses. ;-). With this goal in mind it doesn’t get any better than a light and healthy lunch, and this salad feels like a complete meal that will satisfy you until dinner. The inspiration is from Tyler Florence’s book, Tyler’s Ultimate. It was originally made with rice and served with a lemony, oven-baked chicken curry. However, my Brazilian genes resisted the idea of serving cold rice as a salad, so instead I used orzo, and I also modified the seasoning. Make a large batch and you’ll enjoy it for several days!

MANGO-ORZO SALAD WITH GREEN BEANS
(adapted from Tyler’s Ultimate)

1 cup orzo pasta
1/2 pound green beans
1 mango, diced
2 T fresh cilantro leaves
1/2 cup roasted, lightly salted cashews
1 T olive oil
zest and juice of 1/2 lemon
salt and pepper to taste

Cook the orzo in plenty of boiling water, drain and place on a baking sheet to cool quickly. Drizzle a little olive oil and lemon juice to prevent it from sticking.

Trim the green beans and cut in 1 inch pieces. Cook in boiling salted water for 4 minutes, then drain and plunge in ice water to stop cooking and set the vibrant green color.

Make the dressing by whisking the olive oil with lemon juice, season lightly with salt and pepper, and reserve. Assemble the salad by mixing in a large bowl the cooled orzo, green beans, cashews, and diced mango. Add the minced cilantro leaves, drizzle the dressing all over, adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: In many regions fresh mango may not be easy to find right now, but if you can locate it then don’t miss the opportunity to try it in a salad like this. The mango we bought was not as ripe and juicy as the best examples from my childhood in Brazil, but in this recipe it worked just fine.

This salad has it all: carbs from the orzo, vitamins and fiber from the green beans and mango, omega oils from the cashews, that together with the green beans, add a pleasant “crunch.”

Some people even enjoyed it heated in the microwave as a side dish with their steak. 😉 It was also delicious that way. If you want to serve it hot, consider adding the diced mango and the cilantro at the very end.

HAPPY NEW YEAR!

ONE YEAR AGO: Beef Wellington (when you have romance in your mind…)

22Sep2010

POPEYE-PLEASIN’ SALAD

Posted in Salads, Vegetarian-friendly by sallybr

Watching Popeye wolf down can after can of spinach wasn’t enough to tickle my taste buds for it. Picky eater that I was when I first tried it, only in my early twenties, it required a few encounters to appreciate it. I suppose that one might say that spinach is an acquired taste: we now consume a couple of bags of baby spinach per week, and maybe more. In this salad it’s the leading man, with just two supporting actors: slivered almonds and shaved parmiggiano cheese. I adapted the recipe from one I found in Everyday Food, that lovely Martha Stewart publication that’s always peeking at me in grocery stores, next to the cashier. 😉

SPINACH SALAD WITH ALMONDS AND PARMIGGIANO
(adapted from Everyday Food, June 2010)
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1/3 cup slivered almonds
3 Tbs olive oil
2 tsp fresh lemon juice
2 tsp balsamic vinegar
salt and freshly ground pepper
1 bunch baby spinach
1/3 cup shaved parmiggiano-reggiano cheese

Toast the almonds in a 350 F oven or on a dry, non-stick skillet, until fragrant and light brown. Do not let them burn. In a large bowl, combine almonds, oil, lemon juice and balsamic vinegar; season with salt and pepper.

Add the spinach and half the cheese, toss well to coat them with the dressing. Add the remaining of the cheese on top, and serve immediately.

ENJOY!

to print the recipe, click here

Comments: Spinach is the basis of this salad, but the almonds take the flavor to another level, from good to great. It’s all about how you toast them: if they’re just dark enough you’ll get an intense, popcorny flavor, without bitterness. This time I hit the jackpot, and I hope that you do too!

We enjoyed it with salmon but it will complement many other dishes: roasted chicken, grilled pork, a juicy T-bone steak, or even a panini. The original recipe used arugula instead of spinach, so keep that in mind as an alternative.

ONE YEAR AGO: Watermelon Granita

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17Aug2010

FARRO: GOOD FOR YOU AND TASTES GREAT TOO

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

Farro: a fun word for a mysterious grain, about which a lot of controversy exists as to its origin. Some say it’s a type of wheat, but that’s not the case, farro is a grain from a related, but different plant. It was a staple at the height of the Roman Empire, and persevered since those days until now in central parts of Italy, where it’s still grown, consumed and exported. Farro is loaded with vitamins and low in gluten, so even people with gluten allergies may enjoy it. Plus, it performs well in many kinds of recipes, from risottos to breads, from stews to salads. What an amazing little grain, that’s perfect as the focus of my 200th post! 😉

BEWITCHING FARRO SALAD
(from my kitchen)

to cook the grain:
1 cup farro (not the pearled variety)
2.5 cups water
1/2 tsp salt

for the dressing (it will make more than you need):
1/2 cup olive oil
juice and zest of 1 lemon (or other citric fruits, alone or in combination)
pinch of salt
ground black pepper

for the salad:
asparagus, finely sliced in tiny “coins”
radishes, cut in match sticks
diced tomatoes
diced cucumbers
minced cilantro (optional)

Cook the farro by mixing it with water and salt in a saucepan, bringing it to a boil and gently simmering it for 45 minutes (or a little longer, taste to decide when it’s fully cooked, but don’t let it get mushy). If the grain cooks but there’s some water left, drain it. Otherwise just fluff it with a fork and allow it to cool to room temperature.

Make the salad dressing by mixing the olive oil with lemon juice, zest, salt and pepper. Reserve. Add the asparagus and radishes to a small bowl and sprinkle with some of the salad dressing, mixing to lightly coat them.

At serving time, mix the cooked farro with the diced tomatoes, cucumbers, cilantro (if using), asparagus and radishes, add more dressing to taste, adjust the seasoning.

ENJOY!

to print the recipe, click here

Comments: A couple of years ago I watched Anne Burrell use raw asparagus as the main ingredient in an unusual salad. She inspired me in this farro recipe. Since the asparagus spears are raw, thinly slice both them and the radishes. If you add some dressing to these two ingredients and allow them to rest while you prepare the remainder of the salad, it will mellow their sharpness.

I haven’t given any exact amounts for the ingredients so that you can play with them, using more or less, depending on your own taste. Skip some, add something else (onions, diced olives, capers, mint leaves), and adapt the dressing too: orange juice complements asparagus and farro quite nicely!

The grain doesn’t go mushy in the fridge overnight, and in fact the salad was still outstanding next day. I can see raw asparagus in our future quite often: couscous, orzo, and cracked wheat salads will never be the same…

My husband, after polishing off leftovers, said: “You are making this again, right”? – I guess food bloggers’ partners live in fear of never tasting the same dish twice… 😉

ONE YEAR AGO: From Sea to Table: SUSHI