I’ve been remiss in posting recent salads I’ve made from Samin Nosrat’s Good Things.
I may have posted this Crunchy Cabbage Slaw dressed with the Creamy Sesame- Ginger Dressing so apologies for the repeat but I’ve repeated it several times as it’s quite good.
This is the White Bean, Celery and Tuna Salad, dressed with Creamy Oregano Dressing
Chickpea salad with cucumbers and dill, also dressed with the Creamy Oregano Dressing.
Two marinated beet salads. The first is dressed with the Tahini Sbagliato dressing and includes avocado (which blends into the greens so it’s hard to see) and a topping of crispy fried shallots. The beets are roasted, then marinated simply in rice vinegar.
The second is a marinated goat cheese salad, featuring the marinated goat cheese, breaded in panko (I pre-toasted the panko) baked and served over greens dressed in the House dressing with marinated beets.
This salad was assembled with the “Roasted Vegetable Salad Matrix” in the book.
Yeah, It’s a lot. Roasted cauliflower, celery for crunch, Royal Corona beans and pickled onions, all dressed with the creamy lemon-miso dressing that includes poppy seeds.
Last up is the Snap Pea Chopped Salad, also dressed with the creamy lemon-miso dressing. This one includes fennel, aged Gouda, Medjool dates and herbs.
The recipe calls for pine nuts but I used chopped, toasted almonds.
