Salads

April – Roasted Salmon with Pistachios and a Spring Salad
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April – Roasted Salmon with Pistachios and a Spring Salad

Roasted Salmon with Pistachios and a Spring Salad

Roasted Salmon with Pistachios and a Spring Salad

The inspiration for this dish came from the cookbook salad freak by Jess Damuck. Of all the cookbooks I own (and there are many), this one has the most earmarked pages. The original recipe called for snap peas, snow peas, pea tendrils, and creme fraiche, none of which were on hand. However, I did have a bunch of fresh asparagus, arugula, and sour cream in the fridge. And, always, frozen peas in the freezer. If you are lucky enough to have snap and snow peas, please feel free to substitute. Only have green beans? Go for it. Baby baby carrots with peas would be a classic combination, and colorful as well. I think the only rule is to blanch the vegetables so they are still crisp-tender. What do I mean? A bit of bite but not raw.

I dislike the restaurant trend of undercooked vegetables.

I think this is the perfect dish to celebrate spring. If you can get fresh-shelled peas from the farmer’s market or your vegetable garden, please use them. Their tendrils could replace the arugula or spinach. If not, frozen peas (I always have a bag in the freezer) will be just fine. Put them in a colander and run boiling water over them. That’s all they need. When our child was a toddler we called them “ice peas”. They were a favorite, still frozen.

Wild Spring Onions

Wild Spring Onions

I have a patch of wild spring onions in the garden and used some of the flowers in the salad. Chive flowers would be lovely if you happen to have some.

Ingredients for 4 people:

  • 1 large bunch of asparagus (about a pound), cut on the bias into pieces about 1 inch long
  • 1 cup of fresh or frozen peas
  • 2 handfuls of baby spinach or arugula
  • 2 lemons
  • 1 pound of fresh salmon, skin removed (cut into 4 portions)
  • 2 tablespoons of sour cream
  • 2 tablespoons of grainy mustard
  • 1/3 cup of finely chopped pistachios
  • 1 tablespoon of white wine or white balsamic vinegar
  • 2 tablespoons of olive oil

Method:

  1. Preheat the oven to 325 degrees F or 165 degrees C
  2. Pat the salmon dry, season it with salt and pepper, and place it in a baking dish with what would have been the skin side down.
  3. In a small bowl, stir together 1 tablespoon of the sour cream with the 2 tablespoons of mustard. Smear this mixture over the salmon and sprinkle the pistachios on top to coat the fish.
  4. Prepare a bowl with ice water in the sink.
  5. Put the peas (if frozen) into a colander in the sink.
  6. Bring a pot of salted water to a boil and add the asparagus, blanch for 2 minutes until bright green and crisp-tender. Use a spider or tongs to transfer the asparagus to the bowl of ice water. If you are using fresh-shelled peas, you can add them to the boiling water with the asparagus and add them to the ice water as well.
  7. If using frozen peas (which are now in the colander), pour the remaining boiling water over them to defrost and cook them slightly.
  8. Bake the salmon for 20 to 25 minutes if you prefer it completely opaque, and 15 minutes if you like it on the medium rare side. The timing will depend on the thickness of your fish.
  9. While the salmon is baking, prepare your dressing. In a small bowl, combine the zest and juice of one lemon, 1 tablespoon of vinegar, the remaining tablespoon of sour cream, and 2 tablespoons of olive oil. Whisk or mix well and season with salt and pepper.
  10. Drain and dry the vegetables on paper towels, then combine them with the greens in a large bowl. Add the dressing and mix well. Garnish with edible flowers.
  11. Serve the salad alongside the salmon with additional lemon wedges.

 

 

 

 

 

November – Roast Vegetable Salad with Horseradish Goat Cheese
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November – Roast Vegetable Salad with Horseradish Goat Cheese

Roasted Vegetable Salad

Roasted Vegetable Salad

This is another recipe from salad freak.

salad freak

Salad Freak by Jess Damuck

I have found this book very inspiring, especially useful because I am not feeling very inspired in the kitchen these days. I seem to be there way too often since Covid hit. I served the salad as a side with a juicy steak off the grill, the horseradish goat cheese was a perfect match. This was also useful as a ‘clean out the fridge’ salad, you can use whatever is hanging out and needs to be roasted before the new week’s shopping. I found a small head of Romanesco cauliflower (or is it broccoli Romanesco?), some Brussels sprouts and carrots. With shallots and garlic cloves from the pantry it was a go. The original recipe adds fingerling potatoes. If you have some in your pantry or fridge, by all means add them. Just wash and cut them in half, no need to peel.

The important thing is to check the timing on the vegetables as some items may need longer or shorter times in the oven.

Broccoli Romanesco

Broccoli Romanesco

If you want some extra crunch, add toasted torn croutons. I find torn ones are much more interesting than ones cut into little squares. The craggy bits become that much more toasty.

Roasted Vegetable Salad with Horseradish Goat Cheese

Ingredients:

  • 2 bunches of small carrots, peeled and cut in half lengthwise
  • 1 pound Brussels sprouts, trimmed and cut in half (quartered if very large)
  • 1 small head of Romanesco cauliflower or regular, separated into florets
  • 4 shallots, peeled and cut in half
  • 1 head of garlic, cloves separated and peeled
  • 1 tablespoon of jarred horseradish
  • 2 lemons
  • 5 ounces of fresh goat cheese at room temperature
  • Extra virgin olive oil
  • 2 cups of fresh chopped parsley or arugula

Method:

  1. Preheat the oven to 425 degrees F
  2. On a rimmed parchment lined baking sheet, toss the carrots with 2 tablespoon of oil and season with salt and pepper. Separate them so they are not touching.
  3. On a second parchment lined baking sheet, toss the Brussels sprouts, cauliflower, shallots, garlic and potatoes (if using) with another 2 tablespoons of olive oil and season with salt and pepper. They will roast to a toastier brown if cut side down.
  4. Roast the vegetables for about 25 minutes, then give them a toss. Roast for another 10 minutes until they are brown and crispy.
  5. Remove them from the oven and allow them to cool a bit.
  6. Make the horseradish goat cheese. In the bowl of a food processor, combine the horseradish with the goat cheese, the zest and juice of 1 lemon, salt and pepper. Blend until whipped and smooth.
  7. Spread the roasted vegetables on a platter, squeeze the other lemon over and taste. Add more olive oil, salt and pepper as needed. Scatter the parsley or arugula on top and dollop with the horseradish goat cheese. Alternately you can first spread the horseradish goat cheese on the platter and arrange the salad on top.
Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

October – Health Food Salad
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October – Health Food Salad

Health Food Salad

Health Food Salad

I am giving you a post Thanksgiving recipe today, a salad you may want to eat after the glorious overindulgence in traditional Thanksgiving sides and desserts. I know I will be serving it. You could even toss in some leftover turkey to make it a whole meal. I think the folks over at Fiesta Friday may want to tag it. Fiesta Friday is hosted by Angie, it’s Fiesta Friday #458 this week. Come on over and plan your menus for the holidays, decorate your home, or keep the kids busy with activities or baking.

This is another recipe from salad freak. You are going to be seeing more great recipes from this book. My version, as usual, has some changes as not all the ingredients were available. But it is definitely true to the spirit of the recipe. I added a small handful of shredded pecorino which was not in the book, leave it out for a vegan version.

Adding the cheese was inspired by a recipe in Molly Wizenberg’s book A Homemade Life. She has a very simple but delicious Red Cabbage Salad with Lemon and Black Pepper which couldn’t be easier. Here it is:

In a small bowl whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of grated garlic, 1/8 teaspoon of kosher salt. Very finely (essential) shred about 1-1/2 lbs of cored red cabbage. Discard any with white cores. Toss the cabbage in a bowl with a large spoonful or two of the dressing. Add the Parmesan and toss again. Add a generous grind of fresh pepper. Taste and add more dressing or salt and pepper.

Anyway, on to the current version of this cabbage salad.

I used the fine blade of my food processor to shredd the cored cabbage, and the shredding blade for the carrots. You could certainly do this with a knife (a bread knife might be easier for the cabbage) and the large shredding side of a box grater.

Feel free to improvise here with whatever is in your fridge. Thinly sliced fennel would be good, celery as well.

Health Food Salad

Health Food Salad

Health Food Salad

Ingredients:

  • 1 small head of red cabbage
  • 4 carrots, peeled
  • 2 large handfuls of sprouts, any kind you find. I used sunflower and pea shoots, but radish, lentils or alfalfa would all be fine.
  • 1 lemon
  • 1 cup of raisins (I used a mix of golden and black currents because of was out of the dark ones…much to my last minute surprise)
  • 1 cup of roasted shelled sunflower seeds (I think pumpkin seeds would also be delicious)
  • 1/4 cup of hemp seeds (I didn’t have any and left them out)
  • 1 tablespoon of poppy seeds
  • 1/2 cup of shredded Parmesan (leave out for a vegan version)
  • Extra virgin olive oil
  • Kosher salt

Method:

  1. Core the cabbage and shave it thinly into a large bowl. Grate the carrots into the same bowl.
  2. Toss in the sprouts, raisins, sunflower seeds, poppy seeds and hemp seeds, if using. Mix it all up and then add a large pinch of salt, a glug of olive oil and the juice of half the lemon. Taste and add more lemon juice, salt, Parmesan or olive oil if needed.

This salad keeps incredibly well and was still delicious the next night for dinner with some added rotisserie chicken.

Health Food Salad

Health Food Salad

From:

salad freak

Salad Freak by Jess Damuck

October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce
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October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

This small plate elevates roasted vegetables to a new high. It could serve as a vegan main course if you tossed it with some brown rice or put it on top of a crisp pizza crust.

It’s also perfect as part of a tapas spread with flat bread, some dolmas, feta and olives.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

End-of-season tomatoes or even out-of-season ones would be fine as they are roasted to concentrate their flavors. The miso-tahini sauce further enlivens the dish and would also be delicious on a baked sweet potato or butternut squash, or as a dressing for green or grain salads.

Serve this just out of the oven or at room temperature.

The recipe comes from the cookbook the Weekday Vegetarians by Jenny Rosenstrach. It’s a cookbook I recieved for Christmas this past year and have just started using more frequently.

the Weekday Vegetarians

the Weekday Vegetarians

Their premise is that, as a family, they agreed to be vegetarians during the week and only eat meat on the weekends. There are lots of interesting recipes most of which are very vegetable forward.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Ingredients:

  • 2 pounds of small eggplants (if you can get Fairy Tale ones, those would be perfect…I couldn’t)
  • 1/2 cup of extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • 8 Italian plum tomates or 10-12 smaller ones
  • freshly chopped flat leaf parsley for garnishing

Sauce:

  • 4 tablespoons of tahini
  • 2 teaspoons of white miso
  • 1 teaspoon of lemon juice, or squeezed juice of 1/2 small one
  • 2 teaspoons of maple syrup
  • 3-6 tablespoons of water

Method:

  1. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
  2. Cut the eggplant into 1-inch-thick slices and toss them with the olive oil in a large bowl, add salt and pepper. If you manage to get smaller eggplants, cut them in half. Place them in a single layer on the parchment lined sheet pan.
  3. Cut the tomatoes in half (or quarters if large) and add them to the same bowl, coating them with the remaining oil. Nestle them between the eggplant slices.
  4. Bake on the lowest shelf of your oven for 20 minutes, then turn the eggplant slices and return the sheet pan to the center of the oven. Bake for an additional 10 to 20 minutes until the eggplant is browned and crispy and the tomatoes are shriveled. I removed the eggplant slices and returned the tomatoes to the oven for another 10 minutes as they needed more time.
  5. Meanwhile prepare the sauce. In a small bowl or jar combine the tahini, miso, lemon juice, maple syrup and 4 tablespoons of water. Whisk or shake the jar vigorously to combine, adding the additional 2 tablespoons of water to thin it if needed.
  6. Transfer the vegetables to a serving platter, drizzle with the tahini-miso sauce, top with choped parsley.

You can serve this warm or at room temperature.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Note: My tahini sauce was so thick it was impossible to measure. I processed it in a small food processor until it was smooth and pourable. That made it much easier to manage.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts
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October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.

Salad Freak by Jess Damuck

It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.

I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.

Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Ingredients:

  • 1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
  • 6 unpeeled cloves of garlic
  • 1 bunch of Tuscan kale, washed and shredded about 1/4 inch
  • 1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
  • 1 cup of pomegranate seeds or crushed toasted walnuts
  • Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
  • 1 teaspoon honey
  • 2 teaspoons grainy mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup of shredded parmesan

Method:

  1. Preheat your oven to 425 degrees F
  2. Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
  3. Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
  4. Add the shredded vegetables to a large salad bowl.
  5. If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
  6. Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
  7. Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.