Salads

November – Celebration Salad
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November – Celebration Salad

This is a perfect salad to round out your Thanksgiving or Christmas menu. Juicy roasted grapes combine with cauliflower (Romanesco if you can find it), the slight bitterness of endive, and the crunch of toasted hazelnuts. Thinly sliced parmesan adds umami at the end. Serve this salad at room temperature, you can make it several hours ahead. At the last minute combine with the dressing and shave over the parmesan with a Y-peeler.

Roasted grapes, cauliflower, endive salad

Roasted grapes, cauliflower, endive salad

Ingredients:

  • I head of regular or Romanesco cauliflower
  • 1 bunch of seedless green or muscat grapes (the red ones would be nice with regular cauliflower), about 3 cups – mostly separate them but leave one or two in small clusters
  • 2 heads of endive
  • parmesan – shaved
  • 1/2 cup hazelnuts, toasted and chopped if whole
  • olive oil
  • 2 teaspoons of grainy mustard
  • 2 teaspoons of apple cider vinegar
  • 1/2 teaspoon honey
Roasted grapes, cauliflower, endive salad

Roasted grapes, cauliflower, endive salad

Method:

  1. Preheat the oven to 435 degrees F or 220 degrees C
  2. Separate the cauliflower into florets, on a baking sheet toss them with about 2 tablespoons of olive oil and sprinkle with salt and pepper.
  3. On a separate baking sheet, toss the grapes with a bit more oil, salt and pepper
  4. Roast both sheets until the cauliflower is golden the the grapes are blistered, about 30 minutes. Let them cool a bit before assembling the salad.
  5. While they are roasting, make the cider vinaigrette. In a bowl or jar, whisk (or shake) the mustard, vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper.
  6. Separate the endive and tear the leaves into bite-sized pieces
  7. Toss the roasted cauliflower, grapes, and endive with the dressing. Scatter in a bowl or platter. Arrange the grape clusters around the platter. Sprinkle with the hazelnuts and shave the parmesan on top.
Roasted grapes, cauliflower, endive salad

Roasted grapes, cauliflower, endive salad

This recipe came from the cookbook Salad Freak by Jess Damuck. I think I have earmarked more recipes in this book than any on my shelves.

This works well with regular cauliflower, in that case use red grapes . It was garnished with pomegranate seeds (for extra color) and pickled mustard seeds. Instead of parmesan, I shave sharp white cheddar on top.

Celebration Salad

Celebration Salad

Celebration Salad

Celebration Salad

You can find out how to make the pickled mustard seeds here. They make a great gift and keep almost forever in the fridge.

 

This will be my contribution to the Fiesta Friday virtual blogging party. It’s Fiesta Friday #511 hosted by Angie and Co-hosted by  Jhuls @ The Not So Creative Cook

 

July – Cold Rice Noodle Salad with Peanut Dressing
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July – Cold Rice Noodle Salad with Peanut Dressing

I am in love with the dressing on this salad. The recipe came from Alexandra Stafford’s blog at Alexandra’s Kitchen. If you are not familiar with her blog, I recommend it. The salad has been modified from her Cold Peanut Noodle Salad with Cucumbers recipe. I used brown rice noodles to make this gluten-free and slightly reminiscent of Pad Thai. I also added a lot more vegetables.

If you use a natural brand of peanut butter, make sure you stir it before measuring. The dressing will taste wonderful whatever you use. I had Skippy Crunchy in the pantry since we use it as a treat for the dogs. Since I blended it, the crunchy bits didn’t matter. But, I think it would have still been amazing even with a few chunks.

Shanna

Is that my peanut butter you are using?

The cucumbers are spiralized. I have an old one that I purchased when the fad first hit Instagram a few years ago. There are now handheld ones on the market. If you don’t have one, a quick search on Amazon with give you lots of options.

I used Trader Joe’s roasted chili peanuts. Any type of roasted ones will do just fine.

If you are using regular cucumbers, peel them first unless the skins are very tender. European, Asian, or Persian cucumbers won’t need peeling.

Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Peanut Dressing

Ingredients:

  • 1/2 cup of peanut butter (or another nut butter)
  • 1/3 cup of fresh lime juice (from about 4 limes)
  • 1/4 cup of soy sauce or tamari
  • 2 tablespoons of sesame oil
  • 2 tablespoons of maple syrup
  • 1/4 cup of water plus more if needed
  • 2 garlic cloves
  • 2 teaspoons grated or finely minced fresh ginger
  • 2 – 3 teaspoons of chili-garlic sauce, such as Sambal Oelek
  • Kosher salt

Method:

  1. In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, water, ginger, garlic, and chili-garlic sauce. Taste and adjust with more lime juice or salt if needed. Another option is to use your blender. I threw everything in and blended until smooth. The dressing may thicken as it sits, you can add a tablespoon of water until it gets to the right consistency.

The salad ingredients can be varied to what you have on hand. Alexandra’s recipe only called for cucumbers and scallions. I wanted more vegetables in my version. I have added thinly sliced romaine lettuce, julienned carrots, thinly sliced cabbage, or that cole slaw mix that comes in packages at the store. They were all delicious.

Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Salad

Ingredients:

  • 1 package of dried brown or regular rice noodles
  • 2 large cucumbers (more if small), spiralized
  • 1/2 red onion, cut in half and thinly sliced
  • 2 sweet peppers, sliced thinly
  • handful of snap or sugar peas, blanched for 30 seconds and sliced thinly
  • 4 scallions, thinly sliced
  • 1/2 cup of roasted peanuts
  • 1/2 cup of cilantro leaves, chopped
  • 1/4 cup of fresh mint leaves, chopped
Prepped Vegetables

Prepped Vegetables

Prepped Vegetables

Prepped Vegetables

Method:

  1. Break up the noodles a little before cooking, then cook them according to the package directions. Drain and run cold water over them to cool them.
  2. Place the noodles in a large bowl. Pat them dry if they are still wet. Toss them with about 1/4 cup of the dressing. They should be nicely sauced. Add the rest of the vegetables, cilantro, mint, and peanuts. Toss and taste. Add more dressing if needed. My cucumbers with somewhat watery so I drained them on paper towels after spiralizing them, before they were combined with the noodles.
  3. You can serve this immediately but it keeps well in the fridge if you make it ahead. It’s still good the next day for lunch, maybe with a bit of cold chicken or shrimp added
  4. The dressing will keep for up to 2 weeks.
Cold Rice Noodle Salad with Peanut Dressing

Cold Rice Noodle Salad with Peanut Dressing

Do you think the folks over at Fiesta Friday will like this one? I am joining the party with my contribution, it’s Fiesta Friday #498 hosted by Angie and co-hosted by  Jhuls @ The Not So Creative Cook.

May – Balsamic Skirt Steak and Chili Cherry Tomatoes
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May – Balsamic Skirt Steak and Chili Cherry Tomatoes

A butcher here on the coast told me recently that skirt steak was only of interest in the summer when folks used their BBQs, so they didn’t stock it right now. I mean really…we don’t live in the middle of Montana where temperatures are in the negative double digits in the winter! Can you imagine anything more ridiculous? Unless it’s pouring rain outside, BBQ weather on the California coast is 12 months of the year.

Consequently, the skirt steak didn’t come from our local market here on the coast. I purchased a couple from my favorite butcher in Oakland and froze them on my return to Fort Bragg.

Now tomatoes are a different matter. Nothing compares with summer sun-ripened tomatoes. Cherry tomatoes have to stand in during the cooler months and they could use some doctoring. I would serve this tomato salad with any grilled or roasted meat. In the summer it would be fun to use cherry tomatoes of different colors.

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

Skirt steak cooks very quickly, it took longer to heat the BBQ grill. It also has different thicknesses, so everyone can have their favorite degree of doneness. Make the cherry tomato salad ahead, it will only improve from sitting at room temperature for a few hours. You can add the arugula (or basil if you are lucky enough to have it) at the last minute.

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

Ingredients:

  • For the marinade –
    • 1/2 cup of balsamic vinegar
    • 1/4 cup of olive oil
    • 2 cloves of garlic, grated
    • 1 tablespoon of fresh herbs, such as a combination of rosemary, basil, and sage – finely chopped
  • For the steak –
    • 3 pounds of a skirt or hanger steak
    • 1 basket of cherry tomatoes, halved
    • 1 red chili pepper, thinly sliced (I used 1/2 since one person is sensitive to heat)
    • 1 tablespoon of balsamic vinegar
    • 1 garlic clove grated
    • 2 tablespoons of olive oil
    • 1 bunch of basil or arugula

Method:

  1. Whisk the marinade ingredients in a 1-gallon plastic bag or a bowl.
  2. Cut the steak into manageable pieces.
  3. Season the steak with salt and pepper and pour the marinade over it. Marinate overnight.
  4. Make the tomato salad by tossing the tomatoes with the salt and the chili pepper. Stir in the vinegar, garlic, and olive oil. Set aside until the steak is grilled.
  5. Grill the steak over high heat for a few minutes on each side, and let it rest for 10 minutes.
  6. Toss the tomatoes with the basil or arugula.
  7. Cut the steak into manageable pieces, and scatter the tomato salad on top.
Marinated and Grilled Skirt Steak with Spicy Cherry Tomato Salad

Marinated and Grilled Skirt Steak with Spicy Cherry Tomato Salad

 

Balsamic Skirt Steak with Chili Cherry Tomatoes

Balsamic Skirt Steak with Chili Cherry Tomatoes

This recipe came from Malibu Farm Cookbook, Recipes from the California Coast by Helene Henderson.

Malibu Farm Cookbook

Malibu Farm Cookbook

May – Carrot and Saffron Socca
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May – Carrot and Saffron Socca

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

What is socca? It’s a pancake made with chickpea flour. A more complete explanation comes from Google:

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita.

Socca is gluten-free and dairy free. In this recipe crumbled feta is added to the salad, leave it out for a dairy-free and vegan meal.

The recipe comes from salad freak by Jess Damuck.

There are a couple of ways I will change this when I make it next time. Suggestion number one has to do with the batter. The socca batter is baked in a 12-inch cast-iron or round griddle pan. The pancake was quite thick and although it was crisp on the outside, it was more like a regular fluffy pancake in the middle. The salad makes enough for two pancakes. And there is enough batter to make two thinner pancakes, which would be crisper.

Suggestion number two is that I would dress the salad with a tablespoon of mild vinegar, two of olive oil, salt, and pepper. The pesto would be dolloped on top, each person could mix it in as desired. I felt it was lost as a dressing for the salad.

I plan to make this again very soon with the changes noted above. Meanwhile, I will post this as it was written in the book, let me know what you think.

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Ingredients:

  • 1 bunch of fresh carrots with their tops. Peel the carrots and reserve the tops
  • 2 lemons
  • 3 radishes
  • 3 scallions
  • Fresh chives with their flowers
  • 1/3 cup of feta cheese, crumbled
  • Big pinch of saffron
  • 1 cup of chickpea flour
  • 1 cup of lukewarm water
  • 1 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons of olive oil

For the pesto and salad:

  • 1/3 cup of olive oil
  • 1/4 teaspoon of ground cinnamon
  • 1/2 cup of sliced almonds, toasted
  • Crushed red pepper flakes

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

 

Method:

Preheat the oven to 450 degrees F, and place a 12-inch cast-iron skillet or round griddle inside

Prepare the socca batter –

  1. Add a big pinch of saffron to the 1 cup of lukewarm water, and let it seep for 10 minutes.
  2. In a medium bowl, whisk together 1 cup of chickpea flour and 1 teaspoon of salt (kosher), add the saffron water and 1/4 cup of olive oil. Whisk until smooth and set aside.

Prepare the pesto –

  1. Bring a medium pot of salted water to a boil.
  2. Put a bowl of water in the sink with some ice cubes, this will be your ice bath.
  3. Remove the tops for the carrots, discarding any tough stems or wilted leaves. Rinse the tops well until clean. Add them to the boiling water and cook for about 30 seconds, until bright green. Transfer the tops to the ice bath with a slotted spoon or spider. Once cool, remove the tops and squeeze out any excess moisture. Spread them on paper towels or a tea towel to dry completely.
  4. Once dry, finely chop them in a small bowl. Stir in 1/3 cup of olive oil, the zest and juice of 1 lemon, and 1/4 teaspoon of cinnamon. Taste and season with salt. (I used a mini food processor for this step.)

Prepare the salad –

  1. Using a Y-peeler or a mandoline, create thin ribbons from the carrots.
  2. Thinly slice the radishes.
  3. Add both vegetables to the ice bath used for the carrot tops. This will crisp them while you cook the socca.
  4. Slice the scallions and chives (if using)

Make the socca –

  1. Carefully remove the preheated pan from the oven and place it on top of the stove.
  2. Add 2 tablespoons of olive oil and the scallions and cook until softened.
  3. Carefully pour the batter into the pan and return it to the oven.
  4. Bake until golden brown and completely set – 10 to 12 minutes. For additional color, you can broil it for a couple of minutes.

Assemble –

  1. Drain the carrots and radishes, pat them dry, and add them to a bowl. Toss with a few spoonfuls of the pesto, 1/2 cup of toasted almonds, 1/3 cup of crumbled feta, and the chives.
  2. Scatter this mixture on top of the socca and serve with the pepper flakes on the side.
Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Everything could be made ahead, baked, and assembled at the last minute. Other recipes I have seen for socca call for letting the batter rest, in the fridge, for several hours. The salad would be more flavorful if it had a chance to soak up some of the dressing. Goat cheese would be a good stand in for the feta.

It’s a wonderful, light, flavorful meal. It could even be a starter, cut into small portions.

 

May – Asian Cabbage and Kale Salad
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May – Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

This recipe comes from Pinch of Yum. They call it Miso Crunch Salad and you can find the link to their blog here. It’s Asian-ish and would go wonderfully with any grilled protein. They add shrimp to make it a full meal, chicken would be equally delicious, even some leftover grilled steak. I served this as a salad with gochujang marinated grilled chicken. Leftover chicken was added to the salad for lunch the next day.

Thai influenced chopped cabbage and kale salad

Thai-influenced chopped cabbage and kale salad

The salad was still crunchy and delicious for lunch two days later. This would be a good salad to take to a party. It does contain peanuts but any other spiced nut would work. I only modified the recipe slightly, adding thinly sliced red onion and radishes.

Ingredients:

Dressing – 

  • 1/3 cup of avocado or other neutral oil
  • 1/3 cup of lime juice from 4-6 limes
  • 1/4 cup of white miso
  • 1/4 cup of sugar
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of kosher salt

Salad –

  • 5 cups of shredded kale
  • 5 cups of shredded cabbage (a cole slaw mix would work here)
  • 1/2 cup of thinly sliced red onion
  • 4 thinly sliced radishes
  • 1 cup of chili-flavored peanuts or something similar
  • 2 avocados, chunked
  • 1/2 cup of chopped cilantro
  • 1/2 cup of sliced scallions (optional)

Method:

  1. Shake the dressing ingredients together in a jar, whisk in a bowl, or mix in a small food processor until smooth. Add a few drops of water if it seems too thick.
  2. Toss the salad together with the dressing in a large bowl and massage slightly.
Asian Cabbage and Kale Salad

Asian Cabbage and Kale Salad

BBQ season is starting and the folks over at Fiesta Friday might want to keep this in their back pocket. It’s Fiesta Friday #483 hosted by Angie and co-hosted this week by Pauline @ Beautiful Voyager

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