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  • Ribboned Asparagus Salad by Tiger In A Jar

    Ribboned Asparagus Salad by Tiger In A Jar

    Recipe and story from Smitten Kitchen (one of the top food blogs out there) Inspired by the Union Square Cafe This is such a fun way to celebrate the first asparagus of the season you bring home. And yes, I just reread that sentence and am fully aware that the concept of “celebrating asparagus” would have made me roll my eyes a few years ago, like maybe I’d been burning too much patchouli. But when you start trying to eat along […]

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  • The Cook’s Atelier by Tiger In A Jar (No Recipe)

    The Cook’s Atelier by Tiger In A Jar (No Recipe)

    This is an absolute beautiful short movie about a family shopping for ingredients and assembling a fresh and simple salad.  All videos are suppose to have their corresponding recipe but we are going to make a few exceptions.

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  • Rye Berry Salad by Kitchen Vignettes

    Rye Berry Salad by Kitchen Vignettes

    Ingredients: Rye Berries 1 1/2 cups rye berries 3 tbsp plain yogurt (see Note, above) 1 tsp sea salt or kosher salt Salad Juice & zest of one lemon 1 tbsp unfiltered apple cider vinegar 1 tsp Dijon mustard 1/3 cup extra virgin olive oil 1 tsp pure maple syrup 1 clove garlic, minced Sea salt or kosher salt, to taste Freshly ground black pepper, to taste 1 cup shredded cooked organic chicken 2 to 3 ears of sweet corn, […]

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  • Minty Grapefruit Slaw by Kitchen Vignettes

    Minty Grapefruit Slaw by Kitchen Vignettes

    Ingredients: 1 small cabbage 2 green onions A dozen (or more) cherry tomatoes 2 grapefruits 1 small bunch of mint Olive oil Salt & Pepper Instructions: Finely chop the cabbage. Slice up the green onions, tomatoes, 1 1/2 grapefruit, and mint. Squeeze the juice from one half of a grapefruit into a bowl. Add olive oil and salt and pepper to make a dressing to your taste (I like a fair bit of salt and pepper in this one). Toss […]

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  • Microgreens Salad by Kitchen Vignettes

    Microgreens Salad by Kitchen Vignettes

    Ingredients: 1 cup microgreens 1 blood orange cut into small pieces 1/2 avocado cubed 1/2 cup of julienned daikon radish 1/3 cup walnut pieces Dressing Olive oil, lemon juice, finely chopped garlic, a little salt and pepper Story: We’re on the last leg of winter and I am craving sunshine and greens like there’s no tomorrow! These days, I’m all about microgreens. What is a microgreen you may be wondering? Well, it’s tiny and it’s cute and it has small […]

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  • Potato, Beet, and Bean Salad by Kitchen Vignettes

    Potato, Beet, and Bean Salad by Kitchen Vignettes

    Ingredients:      1 to 2 pounds baby potatoes      1/2 pound fresh beans      4 beets (golden or chioggia)      2 to 3 green onions      1 bunch of fresh dill      Honey Dijon Dressing:      1 tbsp whole grain dijon      1 tbsp honey      2 tbsp apple cider vinegar      1/2 cup olive oil      1 tsp crushed garlic      Salt & Pepper to taste Instructions: […]

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  • Roasted Beet Salad with Herbed Goat Cheese by Hungry in Brooklyn

    Roasted Beet Salad with Herbed Goat Cheese by Hungry in Brooklyn

    The introduction about beets is informative and interesting.  You can skip to 4:55 in the video to watch the actual video recipe. (SERVES 4) 4 Medium-sized roasted beets, 2 Golden, 2 Red (recipe follows) 1/4 lb baby arugula Shallot Vinaigrette (recipe follows)  2 TBSP toasted pine nuts Herbed goat cheese (recipe follows)  Slice the beets thinly on a mandolin, starting with the golden beets, and moving onto the red in separate bowls to avoid color transfer. Coat with shallot vinaigrette.  Arrange the beets overlapping […]

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  • Fennel and Celery Salad by Mark Bittman (NYTimes)

    Fennel and Celery Salad by Mark Bittman (NYTimes)

    Fennel is among my favorite cold-weather staples. Oddly enough I like the pairing of fennel and celery. Though their textures are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper (and some Parmesan, why not?), they create just about as refreshing an uncooked dish as you can put on the table this time of year. Yield: 4 to 6 servings 2 medium fennel bulbs, trimmed, […]

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  • Raw Butternut Squash Salad by Mark Bittman (NYTimes)

    Raw Butternut Squash Salad by Mark Bittman (NYTimes)

    Ingredients 1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated 1/2 cup raisins 1/4 cup vegetable oil 1 to 2 tablespoons sherry vinegar, or to taste 1 tablespoon minced fresh ginger Salt and freshly ground black pepper.   Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours. Yield: 4 servings.   This recipe is […]

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