Category: Salad

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan

Celeriac and lentils with hazelnuts and mint

Belinda

A wonderful and complex-tasting recipe from Yotam Ottolenghi

“Celeriac is probably my favorite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables, it is marvelous simply with a bit of olive oil. Here it works with the lentils and nuts to create a hearty Autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with soured cream and olive oil. Or, allow it to cool down, then take it to work for lunch or on a picnic.

I am slowly transferring to the metric system as it’s far more specific.

Serves 4

60g whole hazelnuts (skin on)
200g Puy lentils
700ml water
2 bay leaves
4 thyme sprigs
1 small celeriac (650g), peeled and cut into 1cm chips
4 tbsp olive oil
3 tbsp hazelnut oil
3 tbsp good-quality red wine vinegar
4 tbsp chopped mint
salt and black pepper

Preheat the oven to 300F Scatter the hazelnuts on a small baking sheet and roast in the oven for 10 – 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve. Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.

In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavours) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.

To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.

Asian flavors · Dairy-free · Fish · Gluten Free · Rice · Salad

Sesame Salmon Bowls

Belinda

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi.
Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon.
The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal.
Packaged coleslaw is a time saver, eliminating extra knife work.
Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Recipe by Kay Chun for The New York Times.

Serves 4
¼ cup unseasoned rice vinegar
3 tbsp granulated sugar
1 tsp kosher salt, plus more for seasoning
1 ½ cups sushi rice (short-grain white rice), rinsed until water runs clear
1 ½ lbs skinless salmon fillet, cut into 1-inch cubes
½ tsp toasted sesame oil
¼ cup low-sodium soy sauce
3 tbsp distilled white vinegar
2 tbsp safflower or canola oil
2 tbsp coarsely chopped scallions
2 tbsp minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

Appetizer Vegetarian · Dairy-free · Salad · Vegan

Kale and Quinoa Salad With Tofu and Miso

Belinda

Recipe by Corinne Trang for the New York Times

A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.

½ cup quinoa, rinsed and drained
2 tbsp unseasoned rice vinegar
1.5 tbsp white miso
1 tbsp mirin
2 tsp toasted sesame oil
6 tbsp grapeseed oil
½ teaspoon sriracha, plus more for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
1 (14-oz) package extra-firm tofu, drained and cut into 3/4-inch cubes
Honey or maple syrup, for serving

In a small saucepan, combine the quinoa with 3/4 cup water or stock. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

Dairy-free · Grains · Nuts · Salad · Vegan · Vegetable sides

Green couscous with broad beans, dill and pistachios

Belinda1 Comment

Middle Eastern cuisine hits all the right notes with this healthy, tasty side.
Recipe by Jill Dupleix

1 cup (200g) couscous
1/2 onion, thinly sliced
2 tsp ground ginger
8oz (200g) podded fresh or frozen broad beans
1 green bell pepper, thinly sliced
1/2 avocado, chopped
1/4 cup chopped fresh dill
2 tbsp thinly sliced scallions
2 tbsp lemon juice, plus wedges to serve
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml (about 7 fl oz) boiling water. Cover and stand for 5 minutes.
Meanwhile, cook the beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
Fluff the couscous with a fork, then add the beans, bell pepper, avocado, dill and scallions.
Whisk together the juice, oil and garlic, then toss with the couscous.
Scatter with the pistachios and serve with watercress and lemon wedges.

Salad · Vegetable-related

Roasted carrot, blood orange and creme fraiche salad

Belinda

Ludo Lefebvre’s recipe from the New York Times

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish. Just one or two will bring pleasure.

Serves 4

FOR THE CARROTS
½ tsp ground cumin
1½ pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed
1 bay leaf (fresh, scored)
1 head garlic, cut in half
5 to 7 sprigs fresh thyme
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

FOR THE BLOOD-ORANGE VINAIGRETTE
2 blood oranges, juiced
1 tbsp white vinegar
1 tbsp granulated sugar
½ tsp kosher salt
⅓ cup extra-virgin olive oil

FOR THE CUMIN CRÈME FRAÎCHE
1 cup crème fraîche
1 tbsp fresh lemon juice
2 tsp ground cumin
Pinch kosher salt

FOR THE SALAD
½ small red onion, thinly sliced
1 tbsp roughly chopped roasted almonds
2 blood oranges, cut into supremes
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped tarragon
1 tbsp finely chopped chervil
1 tbsp finely chopped chives
Kosher salt or fleur de sel

Preheat oven to 400F.
Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette.
Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.

Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche.
Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt.
Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.

Gluten Free · Holiday Food · Salad

Shaved Fennel Salad with Red Onion & Feta Dressing

Belinda1 Comment

This would work so well as a light, easy and tasty side to a holiday meal.
Recipe by Nicole Papantoniou

Serves 4

12 oz. feta
1/2 cup olive oil
1/3 cup fresh tarragon leaves
1 tsp. honey
1 clove garlic
2 bulbs fennel, shaved lengthwise, plus fronds for garnish
1 small red onion, sliced into thin wedges
1/2 cup toasted pistachios

In food processor, puree feta, olive oil, tarragon, honey, and garlic, adding water by tablespoonfuls if needed to thin dressing.
In large bowl, toss the shaved fennel and onion with dressing; season.
Top with the toasted pistachios and fennel fronds.

Gluten Free · Holiday Food · Salad

Shaved Brussels sprouts salad

Belinda

A beautiful shaved Brussels sprouts salad recipe with kale, dried cranberries, sunflower seeds, and Parmesan – and a zippy lemon yogurt dressing that brings it all together. A gorgeous fresh winter salad that’s perfect for holiday entertaining!

Serves 6

FOR THE SALAD:
8 oz curly kale, stems removed and finely chopped (about 6 cups)
1/4 tsp kosher salt
1/8 tsp ground black pepper
1lb Brussels sprouts, finely shredded or very thinly sliced (about 4 cups)
2/3 cup shaved or shredded Parmesan cheese (about 2.5 oz)
1/2 cup dried cranberries
1/3 cup dry-roasted sunflower seeds

FOR THE ZIPPY LEMON YOGURT DRESSING (YIELD: ABOUT 3/4 CUP):
1/2 cup nonfat plain Greek yogurt
Zest of 2 medium lemons (about 2 tsp)
1/4 cup freshly squeezed lemon juice
2 tbsp extra virgin olive oil
2 tsp honey
1 large clove garlic, very finely minced or grated
1/2 tsp kosher salt
1/4 tsp ground black pepper

For the salad:
Place chopped kale in a large serving bowl. Top with salt and pepper.
Massage kale by grabbing large handfuls and squeezing gently until the kale is darker in color, softened, and more fragrant.
Repeat several times, grabbing fresh handfuls of kale as you go. This will make the kale more tender and less bitter – don’t skip this step!
Add shaved Brussels sprouts to bowl, fluffing the strands with your fingers to separate the shreds. Toss to combine Brussels sprouts with the kale.

For the dressing:
In a small mixing bowl, whisk together all dressing ingredients.
Taste and adjust the seasoning as desired. Use immediately or refrigerate in an airtight jar for up to 1 week.

To assemble the salad:
Drizzle two-thirds of the dressing over the top and toss to combine.
Sprinkle salad with Parmesan, cranberries, and sunflower seeds over the top.
Toss lightly. Season with additional salt and pepper to taste and add as much extra dressing as you like. Enjoy immediately or refrigerate until ready to serve.

Do-ahead · Salad

Moroccan spiced winter farro salad

Belinda

This salad is the tastiest, best way to use up some of your favorite winter vegetables.
The flavors mingle perfectly together to create a lively, warming dish that is perfect for the winter months.

Serves 6-8

1 cup dry farro” cooked according to package directions, but with broth instead of water
2 large carrots, peeled and cut into long strips
2 large parsnips, peeled and cut into long strips
4 tbsp olive oil, for roasting
1 cup pistachios, toasted
1/2 cup crumbled feta
1/4 cup dried apricots, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup vinegar- red wine vinegar, sherry vinegar, apple cider vinegar
2 garlic cloves, finely minced (use a garlic press)
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to the package directions. While the farro cooks, prepare and roast your parsnips and carrots.
Preheat your oven to 400 F.
Coat two large baking sheets with two tablespoon2 olive oil each. Peel carrots and parsnips, and cut them into 2 inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt.
Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Whisk the dressing ingredients together, seasoning to taste with pinches of salt.

In a large bowl, combine cooked farro, roasted vegetables, roasted pistachios and dried apricots.
Stir in most of the herbs and feta, leaving a spoonful of each for garnish.
Stir in dressing.
Serve, garnished with the reserved feta and fresh herbs.

Dairy-free · Fish · Grains · Salad

Chickpea, farro and shrimp bowl

Belinda

Bright, flavor-packed Mediterranean chickpea and farro salad with fresh veggies, herbs and a zippy citrus and olive oil dressing. You can add shrimp as instructed here or serve vegan. Lemon chicken is another great option to add.

2 1/2 cup/345 g cooked farro (you’ll start with 1 cup dry and cook according to package, see recipe notes)
2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)
10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes)
1 English cucumber, diced
2 green onions, trimmed and chopped (both white and green parts)
1 large handful fresh parsley, chopped
15 mint leaves, chopped

For the shrimp
1 lb/453.592 g large shrimp, peeled and deviened
Kosher salt
Black pepper
Extra virgin olive oil (I used Greek Early Harvest)

For the salad dressing
Juice of 1 lemon
5 tbsp/ approx 75 ml extra virgin olive oil
Kosher salt
Black pepper
2 tsp/202 g dried oregano
1/2 tsp/ 1.01 g ground cumin (I roast my own)
1/2 tsp/1.03 g sumac

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

To make the shrimp. Place the uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.
Heat a skillet or griddle over high heat. Add the shrimp and cook on one side till they start to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.

Cook’s Tip for How to Cook Farro: You can cook farro a couple days in advance and keep in the fridge in a tight-lid glass container. Start with 1 cup dry farro combined with 3 cups of water and a good pinch of salt. Bring to a boil, then lower heat to medium-low. Cover and cook for about 30 minutes. Cooked farro will keep a pleasantly chewy bite.

Dairy-free · Gluten Free · Holiday Food · Salad · Vegan · Vegetable-related

Shaved carrots, charred dates and blood orange salad

Belinda

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

1½ lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges
¼ cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)
Toasted pepitas or pistachios to scatter

Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.

Dressing: Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.

Pour half of dressing over the carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.

Heat a small skillet, preferably cast iron, over medium-high. Cook the dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with the reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon and toasted nuts if using.

Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.