Salad 2016 –

[blue_dolphin]

Buckwheat Salad w/Plums, Cauliflower, Mustard Dressing + Arugula from Pulp.

Picked up a bag of 4-color cauliflower florets at TJ's the other day and figured this salad would be a good place for them.  Nothing earth-shaking about this but it's a tasty, pretty, satisfying summer salad. 

[heidih]

1 hour ago, blue_dolphin said:

Buckwheat Salad w/Plums, Cauliflower, Mustard Dressing + Arugula from Pulp.

Picked up a bag of 4-color cauliflower florets at TJ's the other day and figured this salad would be a good place for them.  Nothing earth-shaking about this but it's a tasty, pretty, satisfying summer salad. 

Looks fun. Did the pre-packed c-flower have significant taste, moisture & crunch. I sometimes fimd that type of produce a bit dried out.

[blue_dolphin]

2 hours ago, heidih said:

Looks fun. Did the pre-packed c-flower have significant taste, moisture & crunch. I sometimes fimd that type of produce a bit dried out.

It was fine. I suspect it wouldn’t keep as long as an intact head so I’ll try to use up the rest promptly. 

[Katie Meadow]

It's pomegranate season! Could I be any happier? Last night I made a salad from the NYT composed of three ingredients: slices of oranges (these were cara caras) a sprinkling of pomegranate arils and then a sprinkling of lightly salted chopped roasted pistachios. The orange was quite good, considering citrus season is only getting started. The pomegranate was the best one I've ever had. The recipe called for orange flower water, which I don't have and never use, and a sprinkle of confectioner's sugar which I saw no good reason to add. There was no dressing. This was the most delicious combination of three. My husband thought it needed a dressing so he drizzled his portion with a little olive oil and was sorry he did. After cutting open the pomegranate a large pool of juice filled the plate. After I tilted the plate and drank it I realized it might have been put on the salad, but it was too late. The rest of the pomegranate will be eaten by me today, standing over the sink. 

[Smithy]

3 hours ago, Katie Meadow said:

It's pomegranate season! Could I be any happier? Last night I made a salad from the NYT composed of three ingredients: slices of oranges (these were cara caras) a sprinkling of pomegranate arils and then a sprinkling of lightly salted chopped roasted pistachios. The orange was quite good, considering citrus season is only getting started.

 

Pomegranate, orange and pistachio DOES sound like a good combination. What fun! Like you, I'm surprised that the orange was decent.

 

 

[blue_dolphin]

Black-Eyed Pea and Sweet Potato Salad with Sorghum syrup vinaigrette from Zingerman's Celebrate Every Day cookbook with Za'atar Flatbreads from the same book. 

I added some almonds for a bit of crunch.  Excellent fall salad.

[rotuts]

@blue_dolphin 

 

so many good looking Rx's

 

if the book you are using :

 

https://www.amazon.com/Zingermans-Bakehouse-Celebrate-Every-Day/dp/1797216570/ref=sr_1_1?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556449&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-1

 

or 

 

https://www.amazon.com/Celebrate-Every-Day-Recipes-Special/dp/076278234X/ref=sr_1_2?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556562&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-2

 

the titles are very close .  maybe a revision for the later book ?

 

 

 

 

[blue_dolphin]

56 minutes ago, rotuts said:

@blue_dolphin 

 

so many good looking Rx's

 

if the book you are using :

 

https://www.amazon.com/Zingermans-Bakehouse-Celebrate-Every-Day/dp/1797216570/ref=sr_1_1?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556449&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-1

 

or 

 

https://www.amazon.com/Celebrate-Every-Day-Recipes-Special/dp/076278234X/ref=sr_1_2?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556562&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-2

 

the titles are very close .  maybe a revision for the later book ?

 

 

 

 

I have the Zingerman's book (your first link) that was published last month.  You're right, the titles are very close!  

[blue_dolphin]

Marinated celery with couscous and pickled golden raisins from Tenderheart.  Recipe available online at this link. 

I subbed sliced, dried apricots for the golden raisins and bulked it up to be a meal by adding some chickpeas and arugula.

[blue_dolphin]

Pickled Fennel Niçoise Salad made with Fennel Quickles, both recipes from Tenderheart.

I had everything needed for this except for green beans so I subbed sugar snaps.  I also skipped peeling the spuds, as the recipe requests, and tossed them with some of the dressing while they were still warm so they could soak up a little flavor in advance.  I pulled out a tin of fancy tuna belly, thinking I'd want to add it to the salad - I didn't see how pickled fennel was going to take its place but I never felt the need and thought it was a great meal as is. 
The Fennel Quickles are very good.  I really like the combo of fennel and the rice vinegar brine.  @Smithy's recent comments about pickling spinach stems gave me the idea to add some thinly sliced stalks to the shaved bulb and I would do that again.

 

 

[FrogPrincesse]

Salad with radicchio, fresh goat cheese (purple haze from Cypress Grove, with fennel pollen and lavender), hazelnuts, with an almond oil and sherry vinegar dressing. I really enjoyed this! This radicchio variety is crunchy and not overly bitter. 

 

 

[weinoo]

13 hours ago, FrogPrincesse said:

This radicchio variety is crunchy and not overly bitter. 

 

It is a favorite here...just bitter enough and stands up to assertive dressings.

[blue_dolphin]

Salad of Sugar Snap Peas, Turnip, Strawberries and Quinoa with a Miso-Maple Vinaigrette from Tenderheart by Hetty Lui McKinnon.

Nice combination of flavors and textures.

 

[MaryIsobel]

4 hours ago, blue_dolphin said:

Salad of Sugar Snap Peas, Turnip, Strawberries and Quinoa with a Miso-Maple Vinaigrette from Tenderheart by Hetty Lui McKinnon.

Nice combination of flavors and textures.

 

An interesting combination - looks crunchy and fresh

 

[rotuts]

this is my current salad :

 

 

from TJ's"

 

bagged spinach .  it's regular ' baby '  Id like to easily find more mature s[inach , but the MarketBasket savoy is frequently 

 

chewed up a bit .   Campari tomatoes .  I buy them two packs at a time , and they sit on the counter for several days before use.

 

TJ's sauerkraut  a large forkful    chopped walnut pieces , one of 4 TJ's EVOO I have 

 

from MarketBasket :  Kimchi   again , a large forkful  MB carries this brand :

 

 

Tj's brand comes in a much smaller jar .  Im fine w this one

 

and the last item from MB : you spotted it , w those eagle eyes :

 

generic small shredded wheat  , for the croutons .  I always have them

 

no sodium , or etc.  I wouldn't  sub them for your homemade version 

 

but they work well for me.

 

the kimchi//kraut//campari have enough acid , no vinegar .

Edited April 18, 2024 by rotuts (log)

[rotuts]

this is the same salad Im currently working with :

 

 

the tomatoes ( Campari ) and kimchi // sauerkraut // are on the bottom 

 

to them Ive added   bit os granulated garlic and a few drops of RedBoat40.

 

this version will have the turkey slab w reduced red wine and demi

 

as before

 

Im posting this pic

 

as , for croutons  , generic small shredded  wheat 

 

https://en.wikipedia.org/wiki/Shredded_wheat

 

and very very nice.

 

the  ones left at the bottom of the salad

 

absorb the dressing as other 'toast ; croutons do 

 

but have a more interesting texture

 

and GSW have no fats , salts , sugars 

 

so you can add your own .  try them

 

if you see them fright in front of you

 

during your grocery travels .

Edited April 30, 2024 by rotuts (log)

[FrogPrincesse]

Beets, lettuce, parsley, Puna goat cheese.

 

 

[blue_dolphin]

Not Just Another Chicken Caesar from Ali Slagle's I Dream of Dinner. Recipe available online here. 

I never order chicken on a Caesar at a restaurant because the chicken is usually flavorless chicken breast with the texture of cotton balls..  This one had some appealing features.  First is a shortcut dressing that uses mayo instead of eggs and oil. Still plenty of anchovies and garlic for flavor. it uses thighs instead of breast meat and marinates them in the dressing before cooking. Not sure that does a lot but if you're using boneless, skinless thighs as the recipe does, it's not a bad idea.  Finally, the croutons are fried in the same pan used to cook the chicken so they're flavored with marinade and, importantly, chicken fat.  Nice salad. 

 

 

Edited May 29, 2024 by blue_dolphin
to fix link (log)