Archive

Course: Salad

Warm Endive and Tree Nut Salad

DESCRIPTION

Mixed tree nuts elevate this simple salad.

INGREDIENTS

  • 4 cups roughly chopped endive (you can use any endive or chicory for this – curly endive, red or white Belgian endive, frisée, or a mixture)
  • 3 tablespoons olive or nut oil
  • 1 tablespoon sherry vinegar
  • 1/3 cup chopped mixed nuts of choice
  • Shredded parmesan to taste

INSTRUCTIONS

  1. Place the endive in a large bowl. 
  2. Whisk together the oil and vinegar, season to taste and set aside.
  3. Warm the nuts in a sauté pan over low heat. When they become aromatic, remove from pan and add the dressing, shaking pan to cover nuts in dressing.
  4. Pour over the leaves and toss well. 
  5. Pour into a serving bowl, scatter with cheese and enjoy straight away with a warm baguette!

Spinach, Walnut and Strawberry Salad

DESCRIPTION

Savor summer with a simple salad that features sweet strawberries and toasted walnuts. Tossed with a strawberry vinaigrette and dotted with fresh feta, this salad is sure to delight! Kitchen hack: Use paper towels to help keep spinach fresh. 

INGREDIENTS

  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry preserves
  • 1/4 teaspoon sea salt
  • 1 1/2 cups sliced strawberries
  • 1 (5-oz.) package baby spinach
  • 1/2 cup coarsely chopped California walnuts, toasted*
  • 1/3 cup crumbled feta cheese

INSTRUCTIONS

  1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
  2. Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer.  Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted.  Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown.  Remove walnuts to a plate or bowl to cool.

Pistachio Brussels Sprouts Salad

INGREDIENTS

  1. 2-1/4 cups shelled toasted pistachios 
  2. 1-1/2 lbs (675 g) Brussels sprouts 
  3. pinch salt 
  4. 1 tsp Dijon mustard 
  5. pinch dried red chili flakes 
  6. pinch salt 
  7. 3 tbs lemon juice 
  8. 1/4 extra-virgin olive oil 
  9. 1 cup grated pecorino cheese

INSTRUCTIONS

  1. Make the dressing. Grind 1/4 toasted pistachios into powder with a blender or food processor. In a small bowl, whisk together the pistachio powder, Dijon, chili flakes, salt, lemon juice and olive oil. Set aside. 
  2. Slice the Brussels sprouts into thin slices or shavings in a food processor. 
  3. In a cooking pan over medium heat, toss the sprout shavings in a tablespoon of oil until softened. 
  4. Mix the salad together in a large bowl. Drizzle the dressing over the sprouts. Add the pistachios and about half of the pecorino. Toss well to combine. Top with the remaining pecorino. Serve immediately. 
  5. Store leftovers in an airtight container in the fridge for up to 4 days.

Walnut Broccoli Apple Slaw

Description

Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein)

Ingredients

Dressing

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon ground ginger (optional)
  • Freshly ground pepper to taste

Salad

  • 3/4 cup coarsely chopped California walnuts, toasted
  • 1/2 cup dried cranberries
  • 1/4 cup minced red onion
  • 1 (12-oz.) bag broccoli slaw (4 cups)
  • 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji)

Instructions

  1. Whisk together all dressing ingredients in a large bowl.
  2. Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing.