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Latin-American French Lentil Salad – Recipe

Lentil salad went through some bad years in the 80s and 90s, usually flaccid and overdressed, filled with canned vegetables. There was always the shadow of a good, simple, rustic dish there.

I like to make it with French lentils, otherwise known as green lentils. The best ones are from the from the area of …

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Black Bean Soup Recipe – With Mild and Intense Variations

 

Years ago I used to make a (supposedly Cuban) black bean soup that included a fair amount of orange juice. I have no idea how authentic that is; I think the recipe came from the Moosewood cookbook so it may well have been hippified. As far as I can remember, it tasted pretty good.

I …

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Puntarelle and Tiny Potato Salad – Recipe

Salad of Puntarelle, Tiny Potatoes and Teleme

Sarina and I both fell in love from afar with these tiny little potatoes from Olsen Farms. We spotted them from a few booths away at the farmer's market, and even though we have several rows of potatoes growing at home, we had to have them. I know it …

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Zucchini Carpaccio – Recipe

 

The general idea for this lightly cooked zucchini carpaccio came from Paul Bertolli's magnificient Cooking by Hand, which I've reviewed here. I was looking for a something fresh and summery to balance out an Italian menu. It makes an attractive and refreshing alternative to a typical salad. Do it when you have perfect, fresh from …

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Summer Salad Amuse Bouche – Recipe

Only worth doing if you have a garden, or at least farmer’s market produce from today. Super simple but a pretty amazing pop of gazpacho-like flavor in your mouth.

Finely diced Kirby cucumberPeas in their pod, thinly sliced – keep just the slices that have both pod and seedPeeled cherry tomatoTiny lemon basil leavesMaldon (aka …

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Lemon-Mustard Vinaigrette – The Simplest and Best Salad Dressing – Recipe

I’ve never understood why people buy salad dressing, when an infinitely more delicious, fresher, healthier homemade vinaigrette is only 30 seconds away.

I make variations of vinaigrette all the time, but today I want to share with you my absolute favorite, the one I return to at least once a week. I use lemon juice instead …

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Goat Cheese, Asparagus and Beet Salad with Herb Flowers – Recipe

I’ve been inspired by Linda’s use of edible flowers, and I realized that I have both chive and rosemary blossoms in my garden right now. The chive flowers are those purple puffballs, with an oniony flavor similar to the familiar herb. The rosemary petals are much smaller, and lighter purple but if you look closely …

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