Category Archives: Salads

Potato salad with Dijon Vinaigrette

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3 pound of red skin new potatoes cut in half or quarter, 1/4 cup red wine vinegar, 3 T. whole grain Dijon mustard, 1/2 cup olive oil, 6 scallions, chopped, 1/2 cup chopped parsley, 1/4 cup chopped dill, Salt and pepper, 3 strips crumbled bacon (reserve 1T dripping for vinaigrette), and 1T capers

Cook potatoes until just done. Drain and while still warm toss with dill and scallions. Wisk dressing ingredients, including reserved bacon drippings. Toss with potatoes. Add bacon and capers. Serves 8-10.

Roasted Tomato Caprese Salad

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Ingredients:

  • 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
  • 1/4 cup good olive oil, plus more for drizzling
  • 1-1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • Kosher salt and freshly ground black pepper
  • 16 ounces fresh salted mozzarella
  • 12 fresh basil leaves, julienned

 

 Preheat the oven to 275 degrees.

 

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

 

Cut the mozzarella into slices slightly less than ½ inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

 

 

 

Israeli Vegetable Salad

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Ingredients:

 1 (1 lb. 13 oz.) can of chickpeas, rinsed and drained;

1 cup of the tahini (ground sesame paste);

1 cup of freshly squeezed lemon juice (4-6 lemons), divided;

3 tablespoons of chopped garlic (9 cloves);

11/2 teaspoons of ground cumin;

1/2 teaspoon of Sriracha;

Good olive oil;

Kosher salt and freshly ground black pepper;

1 large hothouse cucumber, unpeeled, halved, seeded and 1/2-inch diced;

2 cups of heirloom cherry tomatoes, halved and quartered;

1 cup (1/2 inch-diced) Holland red bell pepper red bell (1 large);

3/4 cup (1/4-inch-diced) red onion;

1/2 cup of julienned fresh mint leaves, for garnish; and

Toasted pita bread, for serving.

 Directions:

 For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons of olive oil, 1 tablespoon of salt and 1 teaspoon of black pepper in a bowl of a food processor fitted with steel blades and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable. In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup of olive oil, the remaining 1/4 a cup of lemon juice, 2 teaspoons of salt and 1 teaspoon of black pepper and combine. Spoon the hummus into a large 12 x 16“serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

PEA SALAD WITH TARRAGON AND PEA SHOOTS

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Ingredients:

For the dressing:

  •  1 tablespoon of Dijon mustard;
  • 1 tablespoon of fresh lemon juice;
  • 1 1/2 teaspoons of sherry vinegar;
  • 1/4 of a teaspoon of capers, roughly chopped, plus 1/2 a teaspoon brine from the jar;
  • Kosher salt and freshly ground pepper;
  • 3 tablespoons of extra-virgin olive oil; and,
  • Four sprigs of tarragon, leaves chopped.

For the salad:

  • Kosher salt;
  • Sugar;
  • 3/4 of a pound of sugar snap peas, strings removed;
  • 3/4 of a pound of snow peas, trimmed;
  • 1 cup of shelled green peas;
  • Freshly ground without white pepper; and,
  • 1/4 of a cup of pea shoots.

 Directions:

 Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning

 Bring a large pot of water to boil, adding salt until it tastes like salt water. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later). Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about two minutes. Use a strainer to remove the peas from the water and transfer them to the colander.

 Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about one minute. Use a strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.

 Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air dry. (water on the peas will dilute all of the good flavors.) Transfer the piece to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately. Serves 4 to 6 persons.

Maple Roasted Carrot Salad

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Ingredients:

  •  2 pounds of carrots (preferably with leafy tops).
  • 1/4 cup of olive oil.
  • 1/4 cup of pure Grade A maple syrup.
  • 2/3 cup dried cranberries.
  • 2/3 cup of freshly squeezed orange juice (2 oranges).
  • 3 tablespoons of sherry wine vinegar.
  • 2 garlic clothes (grated).
  • 6 ounces of baby arugula.
  • 6 ounces of goat cheese.
  • 2/3 cup Marcona almonds (roasted, salted) Kosher salt and freshly ground black pepper (to taste).

 1. Preheat the oven to 425°F

 2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1-inch wide x 2 inches long ( they may shrink when they are roasted) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Toss well and transfer to two sheet pans. (If you use just one, they will steam instead of roasting). Roast for 20 minutes, tossing once, until the carrots are tender.

 3. Transfer all of the carrots to one of the sheet pans, add the maple syrup, toss, and roast for another 10 to 15 minutes, until the edges are caramelized. Watch then carefully! Toss with a metal spatula and set aside for 10 minutes.

 4. Meanwhile, combine the cranberries and orange juice in a small sauce pan, bring to a simmer, then set aside for 10 minutes

 5. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon of salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid) goat cheese, almonds and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Tip: Delicious with squash and other root vegetables

CELERY SALAD WITH CHICKPEAS & PARMESAN MARINATED

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  • 3 Tablespoons of sherry vinegar, more if needed;
  • 1 Tablespoon of Dijon mustard;
  • ½ Teaspoon of maple syrup or honey;
  • Salt & ground black pepper;
  • 2 Garlic cloves, smashed & peeled;
  • 1/3 Cup of extra virgin olive oil, more as needed;
  • 4 Cups of cooked or canned chickpeas;
  • 4 Large or 6 small celery stalks, trimmed (reserve the leaves) & cut into large julienne;
  • 2 Large scallions, white & pale green parts, thinly sliced on a diagonal, or ¼ cup of a thinly sliced red onion;
  • 1 to 2 Cups of loosely packed celery leaves, coarsely chopped;
  • 1 Pint of small tomatoes, halved;
  • ¼ Cup of loosely packed basil leaves, rolled & julienne; and
  • 2 ounces of Parmigiano Reggiano cheese, coarsely grated, or crumbled feta cheese.

In a large bowl, whisk together the vinegar, mustard, maple syrup & a large pinch each of salt & pepper. Drop in garlic cloves, stir & set aside for 15 to 30 minutes to let flavor infuse.

 Gradually whisk in oil, as dressing will emulsify. Mix in chickpeas, celery & scallions. Cover & refrigerate at least 2 hours, or overnight.

 Remove garlic cloves from dressing. Taste & adjust the seasoning with salt, pepper, vinegar & olive oil. Set aside to cool to room temperature.

 If desired, make croutons for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, & tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet & bake for 12 minutes until golden & crisp & let cool.

 Just before serving, mix celery leaves, tomatoes, basil & croutons, if using, into the salad. In a serving bowl place layers of greens, if using, in the bottom, add celery mixture & then top with cheese & more pepper.

 

 

 

 

FARRO SALAD CHARLIE BIRD’S

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  • 1 cup of farro;

  • 1 cup apple cider;

  • 1 teaspoon kosher salt;
  • 2 bay leaves;
  • 8 tablespoons of extra-virgin olive oil;
  • 2 tablespoons of fresh lemon juice;
  • 70 grams of Parmesan cheese shaved with a vegetable peeler (1/2 cup);
  • 70 grams of chopped pistachio nuts (1/2 cup);
  • 2 cups of arugula
  • 1 cup of parsley or basil leaves, torn;
  • 1 cup of mint leaves;
  • ¾ cup of halved cherry or grape tomatoes;
  • 1/3 cup of thinly sliced radish; and 
  • Maldon or other flaky sea salt, for finishing.

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let the farro cool, and then discard the bay leaves.

In a salad bowl, whisk together the olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in the arugula, herbs, tomatoes, radish and flaky salt to taste.

Makes 6 servings

 

 

 

 

BRUSSEL SPROUTS SALAD (serves 4)

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  • 8 ounces fresh Brussels sprouts
  • 1-2 T. olive oil plus ¼ cup
  • Kosher salt
  • Cracked black pepper
  • 4 fresh radishes
  • Half small red onion
  • 1 Granny Smith apple sliced thin
  • 4 ounces bacon diced (I often use pancetta)
  • 2 T. brown sugar
  • 1 T. Dijon mustard
  • ¼ cup champagne vinegar
  • 2 ounces pistachios
  • 4 ounces of fresh greens (I use arugula)

Halve or quarter the Brussels sprouts and toss in oil, salt and pepper.  Either char sprouts on the grill or sauté in a skillet on the stove.  Shave the radish, onion and apple as desired and reserve.

Render the diced bacon in a sauté pan until cooked through.  Add sugar, mustard, and vinegar to the pan with the bacon and fat and bring to a boil.  Pour the mixture into a small mixing bowl.  Slowly add ¼ cup of oil while whisking to form an emulsification.  Once emulsified, add salt and pepper to taste and keep warm.  Mix Brussels sprouts, radish, apple, onion and pistachio with vinaigrette.  Once evenly distributed, fold in greens softly to prevent wilting.  I actually like the arugula to wilt a bit.

WATERMELON SALAD (Serves 4)

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  • 6 T. EVO
  • 1 cub Israeli couscous
  • 2 cups water
  • 2-3 cups of watermelon, seeded, cubed, diced
  • ¾ cup feta, goat or mozzarella cheese
  • 1/3 cup chopped basil
  • 1 cup arugula chopped
  • ¼ cup white wine or sherry vinegar

Heat 1 T. oil, add couscous and brown until toasty (4-5 minutes).  Add 2 cups water and salt and bring to boil.  Reduce heat, cover and simmer 15 minutes.  Spread couscous evenly on baking sheet.  Drizzle 2 T. olive oil and stir.  Cover with plastic wrap and cool in refrigerator.  Prepare all remaining ingredients and combine in a large bowl.  Combine cooked couscous, watermelon, cheese, basil and arugula.  In separate bowl whisk 3 T. olive oil, vinegar, and salt and toss with watermelon mixture.

ITALIAN POTATO SALAD (serves 8)

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  • 5 large potatoes, peeled and chopped (use a Russet or Idaho potato)
  • 2 cloves garlic minced
  • 2/3 cup EVO
  • ½ cup white wine vinegar
  • 1/3 cup chopped fresh parsley (you can substitute cilantro)
  • Finely chopped scallions – optional

Bring a large pot of water to boil.  Add potatoes and cook until tender, but still firm, about 15 minutes.  Drain, cool and chop.  I actually chop mine before I boil them.  They cook quicker.  In a large bowl, mix garlic, olive oil, vinegar and parsley/cilantro.  Add potatoes and toss to evenly coat.  Cover and refrigerate overnight.