Although this salad doesn’t highlight local ingredients (for those of us in the northeast), it is a great way to beat the winter blues. To turn it into a meal, try adding some chopped avocado and putting it over a bed of farro. Happy New Year everyone!
From Food and Wine, December 2012 (makes 8 servings)
- 6 oranges
- 2 red grapefruits
- 2 limes
- 1 large shallot, very thinly sliced
- 1/2 cup coarsely chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup crème fraîche or sour cream (I used Vermont Creamery’s crème fraîche)
- 2 tablespoons pure maple syrup
- 1 teaspoon poppy seeds
- Using a sharp knife, carefully peel the oranges, red grapefruits and limes, removing all of the bitter white pith. Working over a small bowl to catch the juices from the fruit, cut in between the membranes to release the sections. Cut the lime and grapefruit sections into thirds and leave the orange sections whole. Transfer all of the citrus to a serving bowl and add the sliced shallot and chopped parsley. Reserve the citrus juice for another use.
- In another small bowl, whisk the lemon zest with the lemon juice, crème fraîche, maple syrup and poppy seeds. Season the dressing lightly with salt. Pour the dressing over the fruit, toss the salad gently and serve right away.
Guest blogger day! My mom sent me this beautiful and tasty-looking recipe. One thing that I like about this recipe is that it doesn’t include a ton dried spices, so you won’t find yourself running to 12 different stores trying to find 1 teaspoon of some random spice that you will never use agin. She said that this recipe filled a quart sized mason jar perfectly.
- 3/4 Cup apple cider vinegar
- 3/4 cup water
- 4 teaspoons coarse kosher salt
- 2 teaspoons sugar
- 1 3X1/2″ strip lemon peel (NO WHITE, just yellow)
- 12 oz little tomatoes (any kind) (I mixed!)
- 1/4 Cup coarsely chopped fresh dill
- 2 cloves garlic, thinly sliced (I used 4)
- 1/4 teaspoon dried crushed red pepper
- Pour vinegar and water into saucepan. Add salt, sugar and lemon peel. bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.
- Pierce each tomato 2 times with slender wooden skewer or toothpick. (I did 2 pierces, making 4 holes, and I cut the bigger ones in half)
- Toss tomatoes with dill, garlic, and crushed red pepper in large bowl.
- Add cooled vineger mixture.
- Let stand at room temp at least 2 and up to 8 hours.
These can stay in fridge about 2 weeks.
This is a basic tabbouleh recipe that does not require a lot of ingredients. If you are looking for more of a meal, check out my tabbouleh with chicken and tahini recipe here. This week, we got a lot of parsley from the CSA, and tabbouleh is my favorite way to use it all up. Thanks to Simply Recipes for the original recipe. I revised the amounts when I made it myself. Feel free to increase the herbs and decrease the bulgur or the other way around, depending on the ratio you prefer. (I like more herbs when eating it with pita, more bulgur when eating it as a stand-alone salad). Do you have another favorite recipe that highlights parsley? Send it along!
- 1 cup water
- 1 teaspoon salt
- 1 cup bulgur wheat
- 1/4 cup olive oil
- Juice from 2 lemons
- 5-6 Roma or plum tomatoes, seeded and chopped (I used about a cup of mixed tomatoes, including cherry tomatoes–but I left the seeds in the little guys)
- 2 scallions, chopped, including the greens
- 1 1/2-2 cups parsley, chopped
- 3/4 cup fresh mint leaves, chopped
- Place the bulgur in a medium sized bowl. Bring water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes.
- In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
- Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.
When making this salad, I thought it was going to be really weird. Then, I couldn’t stop eating it. The combination of spicy and sweet is definitely addicting, so watch out. Sweet Corn Charlie had arava, which looks like a cantaloupe from the outside and a honeydew from the inside. It is as sweet as candy, with none of the HFCS. I also used cantaloupe. However, you can use any melon you want. The original recipe called for blackberries, but those were not an option at the farmstand , so I used raspberries. The original recipe is from Food and Wine magazine.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, thinly sliced
- 1/4 teaspoon crushed red pepper
- Freshly ground pepper
- 1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and cut into bite sized pieces
- 1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and cut into bite-sized pieces
- 1 cup raspberries
- 2 ounces feta cheese, crumbled
- 2 tablespoons snipped chives
- In a small bowl, combine the olive oil, lemon juice, shallot, and crushed red pepper and season with salt and pepper.
- Arrange the melon and raspberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.
Thanks to Local Roots NYC CSA for posting this recipe from Kitchn. Here is my adapted version of it. Clearly, I’m on a lemon yogurt kick. I made the farro a day in advance to cut the prep time tonight. With that prep out of the way, the salad took me about 15 minutes to make.
- 1 cup farro
- 2 cups water
- 1/2 pound peas, shelled
- 2 baby leeks, white and light green parts only, thoroughly washed (I like to soak it them in a bowl of water a few times)
- 3 tablespoons plain yogurt (I used Stonyfield Organic Low Fat)
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- black pepper
This recipe separates the dark leaves from the lighter heads of the bok choy. The heads are grilled, but the leaves are sautéed. The result is a great combination of textures and flavors.
For an Asian-flavored variation, use soy sauce instead of balsamic vinegar, orange juice instead of lemon juice, and sesame seeds instead of pine nuts.
Thanks to Eat Drink Better for this recipe!
- 3 heads of baby bok choy
- juice of 1/2 lemon
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, thinly sliced (not minced)
- Salt and pepper
- 1 T. balsamic vinegar
- Handful of pine nuts or chopped walnuts
- Romano cheese, grated
- Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.
- Take baby bok choy out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon juice, salt and pepper.
- Place seasoned heads on grill heated to medium with cut side down. Cover grill for 5 to 8 minutes. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar over cut sides of heads. Cover again for 5 minutes.
- Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.
- After flipping the heads the first time, heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat.
- To assemble the dish, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar if desired.
Last week, Fishkill Farms was offering pasture-raised lamb at the Carroll Gardens Farmers Market. As relatively novice meat eaters, we were unsure what to order. We went with the lamb sausage. We picked it up this morning, and made this salad this evening. I got the recipe from the Whole Foods app, and it’s spicy and delicious!
- 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
- 1 1/3 cups pearl couscous (also known as Israeli or Middle Eastern couscous)
- 1 3/4 cups water
- Zest and juice from 1 large lemon
- 1 clove garlic, finely chopped
- Sea salt and freshly ground black pepper
- 4 lamb merguez or other lamb sausage links
- 2 yellow bell peppers, seeded and quartered
- 2 red bell peppers, seeded and quartered
- 2 tablespoons chopped parsley
1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add couscous and cook, stirring frequently, until toasted, about 5 minutes. Stir in water and salt and bring to a simmer. Cover and simmer until water is absorbed and couscous is just tender, 10 to 12 minutes.
2. While couscous cooks, whisk together lemon zest, juice, remaining 1/2 cup olive oil, garlic and salt and pepper to taste. Remove 2 tablespoons dressing and set aside for basting.
3. Preheat a grill to medium-high heat. Grill sausages and peppers, basting with the reserved 2 tablespoons dressing and turning frequently. When sausage is cooked through and peppers are tender, 10 to 15 minutes, remove from grill. Slice sausage into 1/2-inch-thick rounds and peppers into bite-size pieces. Put in a bowl with couscous. Toss with olive oil-lemon dressing and parsley. Taste and adjust seasoning. Serve warm or at room temperature.
This recipe comes from Food and Wine’s March 2012 issue. The kale, carrots, and garlic came from the Carroll Garden’s farmer’s market.
- 1 cup long-grain brown rice
- 1 cup red quinoa
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely diced
- 1 carrot, sliced crosswise 1/4 inch thick
- 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
- One 12-ounce bunch kale, large stems discarded
- 1/4 cup tahini, at room temperature
- 1/2 cup fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons warm water
- 1/4 teaspoon crushed red pepper
- 1 ripe avocado, cut into 1/2-inch dice
- 1 cup mung bean sprouts (I omitted these)
- In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
- Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
- In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
- Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
- In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
- Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts (if using). Serve, passing the tahini sauce at the table.
I recently got back from a wonderful weekend of cooking at Peter Berley’s kitchen on the North Fork of Long Island. The theme of the weekend was cooking with local foods in the winter. This salad stood out to me because of its unusual combination of flavors that seemed to go perfectly together. I had a healthy serving of it with some homemade foccacia for lunch on Sunday at the workshop. I enjoyed it so much that I made it on my own again Sunday night for dinner with friends. Every last piece of parsley was eaten up. Prior to trying this salad, I was not a fan of the fennel. However, shaving fennel with a mandoline helps to keep the flavor mild and delicious. This salad is a light and fresh complement to any meal.
Thanks to Peter Berley for this recipe and many others throughout the weekend. Your creativity in the kitchen is very inspiring!
- 1/4 cup shaved or very thinly sliced red onion
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1 very large or 2 medium fennel bulbs, shaved or very thinly sliced
- 1 cup loosely packed cup fresh flat-leaf parsley leaves
- 1/4 cup coarsely chopped celery leaves
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 24 pitted green, brine-cured olives, such as Picholine, sliced
- shaved parmesan to sprinkle on top (optional)
- Toss the onion with 1/4 cup lemon juice and 1/4 teaspoon salt. Cover and refrigerate for about 30 minutes.
- In a large bowl, toss the fennel, parsley, olives, and celery leaves with the olive oil and the onion and its liquid. Season with 1/4 teaspoon salt and pepper to taste.Taste and adjust seasoning, adding more olive oil or lemon if needed.
- Sprinkle with parmesan (optional) and serve.
Here is another take on lemon dressing (remember the first one?). This one is Alice Waters’ version, and is great served on something as simple as romaine leaves alone. It involves heavy cream, but don’t be scared–just a small amount goes a long way.
One of my favorite stops at the farmer’s market is Milk Thistle . They have different types of milk, yogurt, and cream, all served in glass bottles that you return to them. Also, once I tasted the freshness of their products, I realized what milk is supposed to taste like. Now I understand that milk is much more than just an excuse to get a milk moustache.
Since this recipe requires just a touch of heavy cream, what can one do with the rest of the bottle? Perhaps add a bit to a tomato sauce for pasta, or to pureed carrot ginger soup (recipe to come in fall…) Also, you can quickly and easily make fresh butter or sweet whipped cream. Here’s how:
1. Butter: Pour room temperature cream into a jar with a secure lid, at least double the size of the cream. Start shaking. Keep shaking. With Milk Thistle cream, you only need to shake for 5-10 minutes. (I have tried this with store-bought mass-market cream and it takes longer. I have also tried this with 26 5th graders from NYC and they think it is the absolute best thing ever.) Then, the cream will turn into a ball. Shake a few more times. Then, strain out the liquid. That liquid is buttermilk, which you can reserve for pancakes, dressing, etc. Now, get back to shaking. Strain out more liquid. Add a few tablespoons of water and shake some more, then strain (once you add water you will not save that liquid anymore). Add water, shake and strain 2-3 more times until liquid runs clear. Optionally, add salt. Enjoy immediately or refrigerate.
2. Whipped Cream: Pour cream into a large bowl, and start whisking. Keep whisking until it starts to get very thick. (Apparently, peaks will start to form but since I don’t bake I just know to stop when it starts to get thicker and a bit harder to whisk.) Then, add a a little bit of vanilla and some sugar depending on how sweet you like it, and whisk a little bit more. DO NOT overwhisk or it will basically turn into butter. This whipped cream is delicious of fresh berries or any other fruit.
And now, the Creamy Lemon Dressing Recipe!!
- 1 tablespoon white wine vinegar
- grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons heavy cream
- Stir together vinegar, lemon zest, lemon juice, salt and pepper. Taste and adjust as necessary.
- Whisk in olive oil and heavy cream. Taste and adjust as necessary.
- Toss with greens. Optionally, top with chopped herbs you have on hand, such as basil, chervil, chives, and tarragon.