elevating the status of the salad

Tag Archives: lemon

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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)

Ingredients:

  • 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
  • Salt

Directions:

  1. 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.
  2. 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.
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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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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)
  3. Toss tomatoes with dill, garlic, and crushed red pepper in large bowl.
  4. Add cooled vineger mixture.
  5. 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!

Ingredients:

  • 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

Directions:

  1. 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.
  2. In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
  3. 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.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • Salt
  • 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

Directions:

  1. In a small bowl, combine the olive oil, lemon juice, shallot, and crushed red pepper and season with salt and pepper.
  2. 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. 

 

Ingredients:

  • 1 cup farro
  • 2 cups water
  • salt
  • 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

 Directions:

1. Soak the farro in water for 30 minutes. Then, rinse and strain. Bring farro, 2 cups water, and salt to a boil. Then, reduce heat to a simmer, cover, and cook until water is absorbed and farro seems to be a good consistency. (I just keep tasting it to see if it is the right chewiness for me, which last night was about 30 minutes). Then, spread the grains out on a rimmed baking sheet and allow to dry for an hour or so, stirring once or twice so the grains dry all around. You can store the farro overnight in an airtight container.
2. Prepare a small bowl of ice water. Boil water in a small pot, and add peas. After 30 seconds, remove peas with a slotted spoon and immerse in cold water to stop the cooking process. Drain peas.
3. Slice leeks in half lengthwise, and then chop into 1/2 inch pieces. Saute leeks in 1 tablespoon of olive oil until soft.
4. Prepare dressing in a large bowl: whisk yogurt, remaining olive oil, lemon juice, and a some freshly ground black pepper.
5. Add farro, peas, and leeks to the dressing, and stir to coat. Enjoy!

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!

Ingredients:

  • 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

 Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.
  5. 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.
  6. 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! 

Ingredients

  • 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

Directions:

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.