Sushi Salad

May 26, 2019October 21, 2020 Belinda

What is better than sushi? Sushi salad!

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Serves: 4

1.5 cups (300 g) frozen shelled edamame beans
4 cups (740 g) cooked brown rice
4 Persian cucumbers, sliced into rounds
2 small handfuls baby spinach leaves, julienned
1/3 cup pickled ginger, chopped
1 splash extra-virgin olive oil
1 tablespoon (+ more for decorating) sesame seeds (white, black, or both), toasted
2 packs of roasted seaweed snack 1/2 crumbled into the rice and 1/2 julienned over the top at the end or 4 nori toasted seaweed sheets cut into strips
1 pinch sea salt
1 pinch black pepper

Sesame-Miso Dressing

3 level tbsp miso paste
1 tbsp toasted sesame oil
1 tbsp mirin
1 tsp sugar
1 tsp sesame seeds (white, black, or both), toasted

Bring a small pot of salted water to the boil and add the edamame.
Cook for 1-2 minutes, until they are tender yet still crunchy.
Drain and run under cold water.

To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined—you want the consistency of cream. Stir in the sesame seeds.

In a large bowl, combine the rice, edamame, cucumber, spinach, pickled ginger and crumbled toasted seaweed. Toss together gently, adding the dressing a little at a time, plus a splash of olive oil. Taste, and season to your liking.

To serve, transfer salad to a serving platter and top with some black sesame seeds and nori strips.

Appetizer Vegetarian · Asian flavors · Dairy-free · Salad · Vegetable sides · Vegetarian pasta

Buckwheat noodles with ginger and miso

March 30, 2019March 30, 2019 Belinda

Recipe by David Tanis

“Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat’s delicious nutty flavor, look for 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.”

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Photo by Karsten Moran for the New York Times

4 small servings

3 tbsp red miso
1 2-inch piece ginger, finely grated
2 tsp sugar
⅛ tsp cayenne
2 tbsp mirin
1 tbsp soy sauce
2 tbsp lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 oz buckwheat noodles
6 small red radishes, thinly sliced
¼ cup radish sprouts, trimmed
¼ cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish

Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.

Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.

Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt.
Garnish with torn or chopped shiso leaves.
Serve with dressing and lime wedges on the side.

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Blood Orange, Beet, and Fennel Salad

March 13, 2019March 13, 2019 Belinda

A twist on a Moroccan recipe.

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Serves 4 to 6

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°.
Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets.
Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Salad · Vegetable sides · Whole30 compliant

Carrot and Beet Slaw with Pistachios and Raisins

March 13, 2019 Belinda

Another beauty of a recipe that use beets in a very different way.
(Recipe by Joshua McFadden & Sara Kramer, Photo by We Are The Rhoads)

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Serves 6
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup unsalted, shelled raw pistachios

Preheat oven to 350°.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Appetizer Vegetarian · Gluten Free · Nuts · Salad

Arugula, orange, fennel, date and goat cheese salad

March 12, 2019 Belinda

This is one of my favorite combinations of salads which I recently had at “The Little Door” a super restaurant in Beverly Hills.

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Serves 4-6

2 tsp unsalted pumpkin seeds or any other nuts or seeds of your choice.
2 medium oranges
5 Medjool dates, chopped
1/2 tsp orange blossom water
4 oz (about 5 cups) arugula
1 large fennel bulb, thinly sliced
4 oz goat cheese, crumbled into biggish pieces
2 tbsp olive oil, plus more if needed
1 tbsp fresh lemon juice or red wine vinegar
Kosher salt and freshly ground black pepper
Pomegranate seeds, optional

In a small pan lightly toast the pumpkin seeds or whatever you choose over medium heat, stirring frequently so they don’t burn, until fragrant, about 5 minutes. Put aside to cool.

Cut off the ends of the oranges. Place an orange on your cutting board and cut around the skin and white pith following the natural curve of the fruit.
Slice in rounds and place the orange slices and dates in a shallow bowl.
Repeat with the remaining orange.
Drizzle the orange blossom water over the oranges and dates and place in the fridge for 10 minutes, but not any longer as they will release too much juice.

In a mixing bowl, toss the arugula and fennel with the olive oil, lemon juice, (or vinegar)1/2 tsp salt and pepper to taste. Taste and toss to your liking.

Place the arugula and fennel on a platter and top with the orange slices (and any juices) and dates.
Scatter over the goat cheese pieces and pumpkin seeds (or whatever you are using)and pomegranate seeds on top.

Serve right away

Gluten Free · Salad

Kale, carrot & date salad with tahini/yoghurt dressing

February 27, 2019 Belinda

Why is it so hard to get an interesting and tasty salad in a restaurant? With such a wealth of fresh ingredient choices and interesting dressings out there, they’re usually so boring and bland.
This recipe is c/o Bite, the New Zealand food magazine and I was drawn to the combination of flavors. I’m constantly on the lookout for interesting salad recipes.

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For the dressing
½ cup Plain unsweetened yoghurt
2 Tbsp Tahini
1 tsp Liquid honey
2 Tbsp Extra virgin olive oil
½ tsp Smoked paprika
2 Lemons, juice of

For the salad
3 Carrots, small, peeled and shredded or coarsely grated
2 cups Kale leaves, finely shredded
6 pitted Medjool dates, chopped
3 Tbsp Sesame seeds, toasted
⅔ cup Roasted cashew nuts, salted
½ cup Pumpkin seeds
½ cup Roasted almonds, chopped
⅔ cup Fresh cilantro, chopped
⅔ cup Fresh mint, chopped

Combine all dressing ingredients and season to taste with salt and pepper.

Combine the carrot, kale, dates, sesame seeds, cashews, pumpkin seeds, and almonds, coriander and mint and divide between plates.

Drizzle over dressing just before serving.

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides

Roasted red onions with walnut salsa

January 12, 2019 Belinda

Another beauty from Yotam Ottolenghi’s “Plenty More” Such a terrific combination of flavors

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Serves 4
4 medium red onions (1-1/3 lb.)
1-1/2 tbsp olive oil
1 cup arugula
1/2 cup small flat-leaf parsley leaves
2 oz. soft goat cheese, broken into 3/4″ chunks
Salt and black pepper

Salsa
2/3 cup walnuts, coarsely chopped
1 red chili, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1 tbsp olive oil
salt

Preheat the oven to 425ºF.
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet.
Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.

To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.

Dairy-free · Gluten Free · Salad · Whole30 compliant

Orange and date salad

January 12, 2019January 23, 2019 Belinda

Ottolenghi’s clean and super-tasty salad, also perfect for a Whole 30 or Paleo way of living.

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Dressing:
2 tbsp lemon juice
2 cloves of garlic, minced
1 tsp orange blossom water
1/2 tsp cinnamon
2 tsp fennel seeds, toasted and crushed
5 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Salad:
6 cups mixed salad greens
2 cups arugula
1 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh Italian parsley, chopped
3 large Medjool Dates, pitted and sliced lengthwise
4 ounces radishes, sliced paper thin
1/2 medium red onion, sliced thinly into rings
5 oranges (2 pounds), peeled and cut in slices (as seen in the picture)

Start with making the dressing:
Whisk all dressing ingredients in a small bowl.

To assemble:
Mix all salad greens, arugula, radish and red onion slices, dates, and fresh herbs in a bowl. Pour half of the dressing over it and give it a toss.
Place the oranges on top and pour the rest of the dressing over the oranges. Serve.

Appetizers · Dairy-free · Fish · Gluten Free · Salad · Whole30 compliant

Smoked trout, orange and wild arugula salad

January 6, 2019 Belinda

This is such a simple, but flavorful salad from Gordon Ramsay.

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Serves 4

3 oranges
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
7oz wild arugula (rocket) leaves, washed
2 hot smoked trout fillets, about 4 oz each

To segment the oranges, cut off the top and bottom of one and stand it upright on a board.
Cut along the curve of the fruit to remove the skin and white pith., exposing the flesh. Now hold the orange over a sieve set on top of a bowl and cut out the segments, letting each one drop into the sieve as you go along. Finally, squeeze the membrane over the sieve to extract as much juice as possible.
Repeat with the remaining oranges, then tip the segments into another bowl.

For the dressing, add the olive oil and a little seasoning to the orange juice that you’ve collected in the bowl and whisk to combine.

Add the rocket to the orange segments, then flake the smoked trout into the bowl.
Add the dressing and toss gently with your hands.
Pile onto individual plates and serve.