Tag Archives: salad recipe

Summer Salad Week:: Fresh English Pea Salad

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Hi All! It’s Nicole, Annette’s web manager and friend, and I’m back for our second salad of the week. Here in Atlanta, we have an incredible Tex-Mex restaurant, Taqueria del Sol. They make an incredible English pea salad that I literally dream about. It is a lot like the below version, from an archived issue of Atlanta Magazine’s HOME, but it’s made with jalapenos. The flavor profiles will remind you a lot of Southern staples like deviled eggs and potato salad, but the snap of the peas is exactly the cool crunch you need for a great summer salad.

To be honest, I think this would be excellent served alongside a big scoop of chicken salad, but thanks to the baby arugula that’s included, I think it stands on its own just fine. By the way, 4th of July is just around the corner, and I think this would be an excellent dish to bring to a cookout!

Fresh English Pea Salad
serves 8–10

For the salad, you will need:
– 2 ½ cups fresh English peas, shelled and blanched (or frozen peas defrosted if in a pinch!)
– 1 cup celery with leaves, diced fine
– ½ cup parsley, chopped
– 6–8 medium radishes, sliced very thin
– 4 large eggs, hard-boiled, peeled, and still warm
– 1½ cups Irish cheddar cheese, grated
– ½ cup baby arugula

For the dressing, you will need:
– ½ cup Dukes mayonnaise
– 1 ½ tablespoons Dijon mustard
– 2 tablespoons white balsamic vinegar
– Juice of one lemon
– Salt and cracked pepper to taste
– 2 tablespoons very fine olive oil

To prepare:
Combine salad ingredients in a large bowl. Mix the dressing ingredients until well blended, and toss. Just before serving, garnish with a ring of baby arugula.

PHOTOGRAPH BY RAFTERMEN

Styling by me

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Summer Salad Week:: Beets & Goat Cheese

Beets

Hi all! It’s Nicole, Annette’s web-manager and friend. Have you been following Annette in Italy recently? If so, you know that she’s working hard on her La Fortezza cookbook, so I am running things this week. And it’s all about summer salads.

As of yesterday, it’s officially summer. The days are long and hot, and when I find myself searching for great meals, all I want is something to cool me off. Enter the summer salad.

Of course, when I need some inspo, I turn to Annette’s blog archives. I found this recipe for a beet and goat cheese salad, and I’m adding it to this week’s lunch rotation. I just found my tastebuds for beets in recent years, but when paired with acidity and cheese, I can’t get enough of them. There are so many varieties of beets available at groceries and markets these days, and I love the idea of gathering a few to make the salad extra colorful.

Let’s try this salad together, shall we?! Report back and let Annette know what you think!

Beet and Goat Cheese Salad with Thyme/Lime Dressing
Serves 6-8

You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula

To prepare beets:

Preheat the oven to 350 degrees F.

Roast beets in skin in the oven for 45 minutes

Let the beets cool, then peel the beets and slice into ½ inch disks

* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.

Dressing

You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest

To prepare salad: 

Place all dressing ingredients in a small lidded jar, close the lid and shake until combined

Assembly of the salad: Arrange beets on platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.

Photo Credit: Helen Norman

xo Nicole

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The Perfect Cookout Recipe:: Watermelon Salad

photo

Labor Day is just around the corner which means cookouts abound. This watermelon salad is the perfect last minute recipe for cookouts. I have been craving watermelon lately, in fact I have been using it with all sorts of salads and appetizers. I’ve found that it works beautifully with salt and Saba.

I use watermelon as I would tomatoes, and surprisingly, it’s a perfect substitute. Give it a whirl. This is the perfect summer salad to serve with grilled meat or to take along to a cookout.

Watermelon Salad with Feta with Saba
Serves 6
You will need:

– 4 cups cold cubed watermelon
– 1/2 cup fresh basil leaves cut in chiffonade
– 1/2 cup of crumbled feta cheese
– 4 tablespoons Saba
– 2 tablespoons of olive oil
– 1/2 teaspoon salt

To prepare:

Arrange the cubed cold watermelon in a shallow platter. Sprinkle with basil, feta, saba, salt and olive oil. Serve immediately.

I prepare this salad right before we sit down to eat so it stays cold, crisp, and fresh. If you’re taking it as a side dish, be sure to keep it chilled until ready to serve.

Enjoy xx

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Black Rice with Pumpkin Seed Crunch

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This recipe is so up my alley, mainly because it has squash and a crunch.

I was so excited to run across it.

Hello! How perfect is this for Juice January?

Try it and let me know how you like it!

Black Rice with Pumpkin Seed Crunch
serves 2-4

You will need:
– 1 cup of black rice
– 1 small butternut, acorn, or any type of squash, peeled, seeds removed, and diced (about 2 cups)
– extra virgin olive oil
– salt + pepper
– 2 large handfuls of spinach
– 1 small red onion, sliced
– grapeseed (or other neutral high heat oil)
– salt
– 2 tablespoons of sesames seeds
– 1/4 cup of pumpkin seeds

For the sesame ginger dressing:
– 1/2 inch piece of ginger, peeled
– 1 small shallot
– 1 garlic clove, peeled
– 1 teaspoon of honey
– 1 tablespoon of lime juice
– 2 tablespoons of toasted sesame oil
– 1 teaspoon of tamari (OR 1/2 teaspoon of salt)
– 3-4 tablespoons of grapeseed or sunflower oil

To prepare:

*Pre-heat the oven to 350º

Cook the rice:

Place the rice into a medium sauce pan with 1 3/4 cup of water, bring to a boil, cover, reduce to a simmer, and cook for 30 minutes. Remove from the heat and allow to sit covered for at least 10 minutes, or until you’re ready to assemble the salad.

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Toast and grind the seeds + roast the squash:

Place the sesame seeds and pumpkin seeds onto a baking sheet and bake for 7-8 minutes (until light brown). Remove and turn the oven temp up to 425º (for the squash).

Then, using a mortar and pestle, grind the seeds until you have a fine crumble.

Place the squash onto a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until soft and golden brown. Set aside, covered if you like, until you’re ready to assemble.

While the rice and squash are cooking, make your dressing (you can also do this a few hours or days in advance):

Place all of the ingredients for the dressing, except for the grapeseed oil, into a food processor. Pulse a few times to chop and incorporate, and then run the food processor continuously while you add the oil a tablespoon at a time until you have a creamy and pourable, consistency. Taste and adjust any seasoning necessary (sometimes I feel it might need a slight lime or salt adjustment).

Sauté the spinach and onions:

Heat the about 2 tablespoons of oil in a cast iron over medium heat. Add the onion, and cook for several minutes until very soft. Then add the spinach and cook for about 2 minutes until just wilted. Remove from the heat and season with a pinch or two of salt.

Assemble:

Place the rice, squash, and sautéed spinach into a large bowl with about half of the dressing and half of the pumpkin seed crumble and toss to combine. Plate the salad onto individual plates, and spoon some additional dressing on top and finish with an additional sprinkle of the pumpkin seed crumble.

Resource:  What’s cooking Good Looking

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