Sure, sure, you could say this is just a riff on the salad I posted last winter, the one with the shaved Brussels and kale with tahini-lemon-maple dressing. But this one’s way different. For one thing, there’s cabbage in this one—big heads, not those little mini guys. And for another, there’s honey, not maple syrup….
Tag: salad
Brassica in Pocket
I know. It’s been awhile. So, I gotta come back with a bad pun, right? Yep. That’s the rule. But I did, in fact, tuck this bright and hearty and crunchy tossing of greens, Brussels, toasted almonds, and maple-tahini dressing into a pita pocket for lunch a couple weeks ago. And I served it under a…
June-Swoon Salad
Here’s one from my mom, who’s been making this swoon-worthy bowl of green and red for years. I know, it seems like a lot of dressing. Trust me; you’ll want leftovers. Strawberry-Spinach Salad 1 lb fresh spinach, washed, dried, and chilled (and chopped, if the leaves are giant) 1 pint fresh strawberries, washed and halved or…
Sunny & Crisp Triple-Root Salad
Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade. Triple-Root Salad Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox,…
Grilled Nectarine and Burrata Salad
Peaches and cream? Absotively. Nectarines and burrata? Why not? Grilled Nectarine and Burrata Salad No set “recipe” here, since there’s not even a vinaigrette involved. Scale everything to your own needs and tastes. If you can’t find super-creamy, super-fresh burrata* (mine was from Di Bruno Brothers), fresh mozz, fresh ricotta, or even goat cheese will…
Meat-radish carpaccio
“Green Meat Radishes.” Huh? LFFC’s weekly share-contents email had me headed straight to Google. Turns out I did know what they were—I’d just never heard them called that. They’re a green version of the gorgeous Watermelon Relish, which—who knew?—is also called a Red Meat Radish. Raw, the flavor reminds me of Daikon, with just a…
KOB salad
No, not Cobb Salad. K•O•B Salad. As in, Kale•Orange•Beet. Inspired by the Roasted Beet Salad at Barbuzzo, where chef Marcie Turney loads chiffonade of raw kale with beets, ruby red grapefruit segments, pistachio pesto, and chèvre, a couple years ago I started playing around with kale, beets, citrus, nuts, and cheese. I’ve swapped around oranges,…
Blackberry-Pecan Chicken Salad
I’m not sure I’ve ever made the same chicken salad twice. Too many variables. Chicken, of course, but poached or roasted or grilled or fried? Curry? Parsley? Cilantro? Tarragon? Heat? Something for crunch (celery, nuts, or fried noodles?). Something for sweet (grapes, raisins, craisins, berries, apples, or pears?). A little something to bind it all…
O Caponata! My Caponata!
The blue ribbons in this week’s sharebox were actually purple: Six perfect, wee eggplants. I dispatched three of them straight away Monday night (a Meatless Monday), sauteéing a quick pasta topping that included onions, patty-pan squash, Malabar spinach, and a confetti of cherry tomatoes, all from this week’s share. The remainder I earmarked for a…
Instagram Couscous Salad
Believe it or not, there’s no filter on that shot. A couple fresh-pulled beets and their greens (which, for these Bull’s Blood beets, ought to be called, “magentas”) transformed a delicious but rather white salad of roasted Harukei turnips and Israeli couscous into a bowl of impossibly pink pearls. Easy, light, and bright. Instagram couscous…
Boxing Day 